Triple butterscotch: Butterscotch chips inside; butterscotch extract inside; butterscotch extract brushed on the top. My lifelong love of Scones came from a coffee shop in Washington Square, Brookline (back in the day) that had the best maple-oatmeal scone that I ever ate. I really wasn't even a scone fan, thinking them dry and crumbly, without … Continue reading Butterscotch (“Scudderchip”) Scones
If you know me you know that I buy a lot of bananas, mostly at the pace of my house's eating them, but occasionally there is a skip, then bananas turn brown, no one will east them, new green ones come in, I deposit the brown-black bananas in the freezer. It's like the opposite of … Continue reading Banana Muffins 2020
When faced with a surplus of bananas, I make the Cook's Illustrated banana bread recipe. If I'm feeling whimsical, I might make banana pancakes, or I will use them for muffins, with walnuts, chocolate chips, or whatever. Over the years I have collected wisdom around banana baking- and that is that first and foremost to … Continue reading Banana Cake (not banana bread)
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)
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?