Is there anything more iconic to the holidays than cookies? I love making cookies. It’s so humbling, yet the creativity options are endless. Don’t have much time? Make some quick chocolate chip. Feeling like chocolate? Sables are the way to go. Feeling nostalgic? Time for my Nana’s Italian White Cookies, flavored with anise and decorated […]Read More Sugar Cookies
New England Gingerbread is one of my most favorite perennial recipes. It was a recipe originally thrust upon me by a chef at a hotel I was baking at. We baked it in pullman loaf pans (large square shaped pans usually about 12″ long) and sold it as slices with ice cream and butterscotch sauce. […]Read More New England Gingerbread
I love this cake. I have baked this cake off and on over they years, and I love pulling out this recipe after it’s been shelved for a bit. It’s quick, easy, very homely, and it always feels like coming home. It packs a chocolate punch easily. It is great for both a last minute […]Read More Flourless Chocolate Truffle Cake
I can’t really say enough about granola. I really love making it. In the world of baking and pastry granola is a pretty boring process. You measure a bunch of stuff, mix it with your hands (or in large batches with a mixer or inside a new trash bag), toss it onto a sheet […]Read More Granola
We make these muffins every day at the bakery. I use a little different method at home as we do in the bakery since we make a huge batch of muffin mix at the bakery and just scoop out what we need each day. You can do either at home – if you live in […]Read More Raspberry Muffins
These granola cookies began as an Oatmeal Cranberry Walnut Cookie. You can certainly still make them as that, but I really like the addition of whole wheat flour and lots of extra flavors from the dried fruit. I also add chocolate chips because I also like to feel like I get to eat a treat! […]Read More Granola Cookies
Hi there! Thanks for joining me! I’ve been thinking about putting this blog together for a long time. When I first started baking professionally, I had lots of professional cookbooks, but not all the recipes had the production sizes or ingredient quality I wanted. Over 15 years I have accumulated or created lots of great […]Read More Welcome!