Kouign-amann

Kouign-amann, sometimes referred to as a Breton Cake in deference to it’s origins, Brittany, is one of the most delightful pastries I have ever come across – caramel crusted bread, laminated with pockets of buttery sweetness – who could resist? I think the best way to describe kouign-amann is as a cross between a croissant…

Homemade Butter

One of my projects lately has been learning how to make homemade butter.  You may be thinking why bother when commercial butter is so readily available?  What it has come down to for me, what really makes it worth it, has been the underlying sweet cream flavor that is often lost in large commercial batches…

Lemon Lavender Shortbread

There is something about lemon and lavender that works really well together.  The tanginess of the lemon cuts in nicely with the floral flavors of the lavender smoothing them out to a subtly pleasant flavor that pairs rather well with the butteriness of the shortbread.  I also happened to have several sprigs of fresh lavender…

White Bread

All week I have been fielding a craving for my Grandma’s homemade strawberry jam on her white homemade bread.  I have been chalking it up to an ongoing craving for Spring, which has still been eluding us in these snowy northern environs.  I generally do not make white bread, if fact, I can not remember…

Lemon Curd

I made a batch of lemon curd last week to pipe into my gingerbread cupcakes.  The rich, velvety taste of lemon curd is great in all kinds of treats, including, but not limited to, spread over scones, waffles, or pancakes, layered into a cold fruit tart, sandwiched between layers of sponge cake, or even being…

Pumpkin Brioche

I am harking in the Fall with a decadently rich (I always inwardly cringe at the amount of butter that goes into brioche, but somehow, once it’s baked, it always seems well worth it) bread enhanced with sweet hints of pumpkin and my personal blend of pumpkin spice – freshly grated nutmeg, cinnamon, and coriander…