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Making crystalized rose petals for the persian love cake

 

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Beautiful bread pot by Judy Motzkin made beautiful GF bread!

I bought two new bread pots for making my GF boules. Tonight was the maiden bake. I think the bread turned out well, don’t you? Look for it at this week’s Farmer’s Market at Harvard Sq (Charles Hotel).

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Thinking ahead about cake

Two of next week’s cakes:

  • Double chocolate cake with toasted coconut creme
  • brown butter sweet potato with mascarpone and lavender honey  OR, the arugula, basil and mint creme, which was yummy!

 

 

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Sourdough is coming along!!

I’ve finally found time to work on my sourdough starter. I made super yummy sourdough boules in france, but here the starter was sluggish resulting in a too sour loaf. But we are making peace with our new locale. Here is today’s loaf. Maybe i will bake a few to bring to Harvard Sq on Friday. If not this friday, then soon!

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Arugula, basil and mint creme?

Well, yes, i’m experimenting with wild rocket (aka arugula) and creme for cupcakes. Just mixed up a batch. Letting it sit to see how the tastes change as it infuses the creme. Am thinking of paring it with the spice cupcakes (as well as the apple with the spice).

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Inspiring lettuce!!

I’m eating super delicious lettuce from Busa farms. It is so good, it makes me wonder what dessert i can make with it. Stay tuned next week for something fresh and inventive.

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