Clafoutis (pronounced clah-foo-tee) is a super simple, light and delicious summer treat. Really, this French dessert can be made any time of year, but it is typically made with dark berries or cherries.
If you have never had clafoutis, it’s a bit like a cross between a pancake and flan. The edges are light and airy, while the center is thick and almost creamy. The batter itself is only lightly sweetened, and the cherries add tart bursts of flavor. (more…)
Cherry season is short, so I try to make the most of it.
Baking with cherries is often a process, because you have to take the time to pit each fruit. They sell cherry/olive pitters in stores, but I try to get creative with the tools I have. (more…)
This cake is amazing in the morning next to some coffee or tea! It’s a light cake with just enough lemon and a hint of almond.
The icing perfectly compliments the cake, making it just sweet enough! (more…)
Latest bake: brown butter coconut cake! This is a dense loaf cake that’s soft on the inside and crunchy on the outside.
It’s hearty and filling and tastes great as breakfast, topped with a bit of whipped cream and a handful of berries. (more…)
End your year (or start the next) with this classy Cranberry Apple Crumb Cake!
Tart cranberries, sweet apples, and a delicate almond crumb bring this cake together. This light and versatile treat can be an after-dinner dessert or a breakfast indulgence. (more…)
Lately, I’ve been trying to come up with to-go breakfast ideas that I can easily eat at work. The other day, I remembered we had English muffins in the freezer and thought they would be perfect!
But when I took them out, I could tell right away that they were freezer burned (honestly not sure how long they had been there…) so I decided I would make some English muffins myself the following weekend. Homemade is better anyway, right?
These whole wheat muffins are amazing! They rise tall, have a perfect crumble, and have a nice, hearty touch due to the whole wheat. My ideal English muffin is toasted with some salted butter, topped with some raspberry jam! (more…)
Scones seem simple, but they’re actually an extremely delicate treat. If the dough is too warm or too wet, your scones come out like cookies. Too dry, and they come out cakey.
This matcha scones recipe took a couple takes — not only with texture, but also perfecting the flavor and sweetness level. (more…)
When it comes to desserts, it’s how well you make the simple things that show your mastery. There are no crazy flavors or fancy sprinkles to mask your mistakes. Your pastry stands on its own.
Simplicity is a form of honesty. (more…)
Pancakes are a weekend staple in my house, so my list of pancake recipes are endless (peach pancakes, pumpkin pancakes, or my perfect chocolate chip pancakes…). Each pancake recipe is special and unique, and what makes this one amazing is that it’s gluten free without the use of any weird kinds of flours.
All you do for these pancakes is grind some oats, mix with milk, eggs, oil and a couple other ingredients. Add some chocolate chips to make these just a tad sweeter, and serve with some maple syrup! (more…)
In my house, apples are a staple fruit year-round. Of course, they are not always eaten when they should be and, throughout the year, I end up having to try out all kinds of apple recipes so that none are put to waste.
And this recipe is definitely a way to put apples to good use! It is light and sweet, while also being loaded with layers and layers of thinly cut apples.
It has a soft crunch on the outer layer, similar to that of a bakery-style muffin, and is soft on the inside. A little bit of rum and vanilla also perfectly complement the apples for amazing flavor. (more…)