On a recent trip to the West Coast I was advised to order Swedish pancakes from a local restaurant near San Francisco. Being an intrepid, but skeptical pancake eater, I did. They were amazing not just for the taste but the unusual texture. A bumpy consistency that reminded me of those kambucha drinks or bubble … Continue reading Swedish Oatmeal Pancakes
The amazing thing about this cake is that it was probably as good as any non-vegan dish I've ever made. It's a modified version of the Cook's Illustrated recipe for Simple Carrot Cake. When trying to determine the best way to make the carrot cake vegan, I saw many recipes that used lots of ingredients … Continue reading Vegan Carrot Cake (with Vegan “Cream Cheese” Frosting)
BOSTON’S BEST AND ONLY REAL BAGELS ARE AT EXODUS BAGELS IN JAMAICA PLAIN MA. After writing and rewriting this post about fifty times I have concluded that I must keep this about how incredible Exodus Bagels are and not anything about the despair in New England that preceded their arrival, and made “Exodus” the perfect … Continue reading New England’s Only, Insanely Great Bagel
It is no exaggeration to say that my father shaped me culinarily. My love of spicy, International foods comes from him, as does my insatiable curiosity for anything in a bottle with a foreign language on it. (This has led to an unsustainable refrigerator door problem, but more on that later). Many a morning there … Continue reading My Magnolia Lemon Bars
Summer in Massachusetts means berries (it means other things but this is a baking blog). Because strawberries aren't great for casual baking (except for Strawberry Rhubarb pie, which is how all of this got started) it's all about Blueberries. Blueberry Muffins are so common that I wouldn't blame you if you weren't excited about them. … Continue reading Blueberry Muffins…et tu?