Amygdalate (Almond Milk)

The amygdala is a structure of the brain that processes emotions. It is shaped like an ______!  The amygdala is shaped like an almond! For years I have been intrigued by the idea of making my own nut or seed milk, I just never got around to doing it, until now. High in antioxidants, vitamins and… Read More

Ultimate Banana Bread

“Any 10-year-old can make the typical dry, bland banana bread. But if you want to make a moist, tender loaf with over-the-top banana flavor, you need to think like a scientist.” — Cook’s Illustrated Magazine The above quote was at the beginning of a recipe I came across a few years ago for Ultimate Banana Bread… Read More

Pumpkin Bars

Moist and soft, pumpkin bars with cream cheese frosting are a great way to welcome the fall. One of my all time favorite pumpkin recipes is pumpkin bars with cream cheese frosting. For nearly 15 years, every fall I have been making pumpkin bars to rave reviews. As the official start of fall begins tomorrow,… Read More

Gougères

Gougères make an elegant alternative to dinner rolls, but are light enough to serve as an appetizer as well. I recently made gougères to accompany an exotic mushroom pâté I served at a play date. The easiest way to describe gougères is to call them savory cheese puffs. Their dough, pâte à choux (or choux pastry), is a… Read More

Walnut Cookies

As tasty as they are beautiful, these little cookies were made using a walnut mold. Their shape provides a hint at what’s sandwiched inside.  My friend B. made these lovely cookies for a play date I recently hosted. They would make a beautiful addition to your table during the holidays, but why wait? As tomorrow is officially… Read More