Macadamia Nut Scones

I baked a batch of these Macadamia Nut Scones this past weekend for Mother’s Day brunch, and they were an all around hit.  Macadamia nuts add a beautiful buttery flavor to this indulgent tea time treat, and push the scones slightly toward the savory side of things while still embracing a tiny hint of sweetness.  I…

Caramel Brownies

It’s been awhile since a brownie post has graced this blog, and this one is full of all kinds of gooey goodness.  Creamy caramel melts into the chocolaty brownie base giving you a beautifully sticky, sumptuous treat. Caramel Sauce You can make the caramel ahead of time.  This recipe makes about 2 cups of caramel,…

Honey Wheat Sourdough

I’m revisiting my basic wild yeast leaven boule recipe with new tips and strategies to simplify and streamline the process.  I have come to realize, that even though I like the look of bread proofed in baskets, it’s not the most efficient way to proof wild yeast leavened bread.  Wild yeast risen bread is more delicate then…

Marzipan Shortbread

It’s been a while since I’ve posted a shortbread recipe, and I would like to share this almond marzipan variation with you.  I’ve been looking for ways to gussy up my shortbread, and these Chinese moon cake molds, that I found online, seem to be doing the trick.  They’re made for thicker cakes, but instead,…

Hot Cross Buns

I have been eyeballing hot cross bun recipes for years.  Every Easter I’d briefly consider baking them before settling on a “simpler” and “less time consuming” Easter bread.  This year, seeing as time was not an issue, I was determined to give these a try, and I’m glad I did.  They turned out to be…

Sourdough English Muffins

From what I have been able to gather, English muffins are actually, very much an American phenomena, and the English part of the equation seems to be a vague illusion to the English crumpet?  As someone who’s never tried a crumpet, I can’t extrapolate on their varying similarities and differences to an English muffin, but…