Tag: season2
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Grandma’s Fudgy Brownie Cookies, Two Ways
My British Grandma used to make fudgy brownie cookies for teatime when she was still with us. They’re super decadent.
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Za’atar and Buckwheat Garlic Bread
Today I am baking with za’atar, a beautiful blend of earthy, savory spices like sesame and sumac that is often used in the Middle East. This is also the signature challenge for the second season of the Great British Bakeoff Bread Week. The assignment was to bake a free-form loaf with innovative and complementary flavors. I took…
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Rosemary Olive Focaccia
Focaccia is a fluffy, crispy Italian flatbread packed full of flavor. I like to make it with rosemary and olives, but you can also top it with tomatoes and oregano, garlic and thyme, or whatever you like. The key is lots of patience with the dough and a generous amount of olive oil. This is…
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Spinach Mushroom Quiche
This is a Just Egg and tofu based quiche, loaded with mushrooms and spinach, and baked in a vegan pie crust. Delicious!
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My Fudgy Brownie Cookie Birthday Cake
Layers of oatmeal chocolate chip cookie, vegan mango mousse, fudge brownie, and chocolate buttercream. I couldn’t imagine a birthday cake more decadent and indulgent.
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Coffee Walnut Battenberg Cake
This Battenberg cake pairs a moist vanilla sponge with a rich coffee and walnut sponge, arranges them in a checkerboard with buttercream, then surrounds the whole thing in smooth, sweet marzipan.
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Matcha Clementine Cupcakes
These matcha clementine cupcakes are made with part almond flour, and decorated with clementine curd and chocolate buttercream. The combination is fantastic! Chocolate hits first, then clementine, then the kick of matcha right at the end. What a party on your tongue.
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Pistachio Raspberry Cupcakes
Pistachios and raspberries. I’ve been hearing about this flavor combination for some time now. I was curious to see what it tastes like, so I made these pistachio raspberry cupcakes, adding a small brownie on top for a complementary third flavor.