Buckwheat Strawberry Buckle with Almond and Cashew Streusel

This is an enriched version of Blue Bottle Coffee’s Strawberry Buckle cake. The original recipe uses all white flour, but I’ve really been enjoying adding buckwheat or rye flour to my bakes. If you’re not sure about buckwheat flour, give it a try. It’s nutritionally one of the better gluten-free ingredients, it has calcium, phophorus…

Orange Blossom Madeleines

The trick to the madeleine’s characteristic bump is a chilled batter and cold madeleine pan. But bump or no bump, these classic shell-shaped teacakes are dainty and absolutely lovely with tea or coffee.

Easy Homemade English Muffins

Making English muffins from scratch is much easier than you think. You don’t even need an oven. There are plenty of recipes out there that look promising (each with different dough consistency, method, fermentation time, etc…), including one I’ve bookmarked in my favourite bread making book (Bread Matters by Andrew Whitley), but today I present…

Croissants 1.4

A minor set back, but it’s nothing the home baker can’t overcome. The croissant journey continues. These are my airiest batch of croissants yet, but they’re also the ones with the least layers. So, I can’t help but feel a twinge of disappointment as I write this post. I sort of knew it wouldn’t turn…

Camembert and Cranberry Sauce Sweet Buns

Spring might be in the air, but don’t tell my latest bread experiment that. Yes, cranberry season is long gone, and I felt a bit odd using them without the prospect of turkey dinners and mulled wine, but I couldn’t help reaching for them anyway. So, here they are! Sweet cranberry fig sauce melded with…

Clafoutis

Clafoutis is a casual and simple dessert from Limousin, south central France.  It’s a rustic dessert, eggy and dense, made of dark cherries baked in a custard. Despite its less than artful appearance, it’s absolutely delicious and so stupendously easy–eggs, flour, milk, sugar, salt, almond extract are combined and the batter then poured over the…

Candied Orange and Cardamom Bread

A light, airy loaf using spice-infused milk, candied orange peels and ground cardamom. It will make the perfect winter toast to brighten up any cold mornings or afternoons.

Braided Loaf

I’ve made three milk breads since the new year. I was hoping to post a recipe soon, but I just haven’t had the chance to sit down to properly type it all out. But soon. Very soon. (As you can see, my braiding skill isn’t quite there.)

Homemade Croissants 1.3

In which the heroine nears her destination: buttery mouthfeel croissants with the sought after flaky, shattering layers. A few small, but highly effective  changes from #1 and #2: Using European-style butter. Butter with higher fat content, i.e. European butter, made a huge difference both in taste and the look of the croissants. (The higher fat…

Buttermilk Rye Scones

If you like sourdoughs, you’ll probably like these buttermilk rye scones.  I made them on a whim, wondering what rye flour would taste like in a pastry instead of bread one weekend aaaaaaaaaand I was instantly converted. They taste pretty amazing! The dark rye flour imparts a nutty and rich flavourful note that somehow, despite…