Outrageously good-and wholesome, too.
Small in size, but big in flavor, these biscuits are best right out of the oven and “refreshed” when reheated.
Simnel cake was not always associated as it now is with Easter. It used to be eaten on the fourth Sunday of Lent, which was known as Simnel or Mothering Sunday. Simnel cake has now moved to a later point in the calendar, but still retains a deep significance, with its 11 balls of marzipan to represent the 12 disciples, minus Judas. It’s a celebration of fruit and marzipan; a true family cake. If you omit the marzipan balls, it is a delicious light fruit cake for any time of year.
These Lemon Cream Scones are delicate, fragrant, and delicious. For light, fluffy scones make sure to avoid kneading the dough too many times. A gentle touch is your best bet.
This delicious carrot cake travels beautifully in the pan, which always seems to return home empty.
One of the beautiful parts of Swedish life is the culture of coffee and cake. Swedish Almond Cake is one of the country’s best-loved cakes. Deliciously Scandinavian, relaxed, yet stylish, and well worth adopting.
These cookies are so good, you may want to make a double batch and put some in the freezer!
These Valentine cookies are as light and soft as cupcakes. Be careful when scooping up the batter so you don’t end up with cookies that are shaped like messy blobs. The best way to ensure that they come out well is by using a cookie scoop that you level out with a knife.
Don’t use an electric mixer when combining wet and dry muffin ingredients. Beating will cause gluten to overdevelop, which will produce tough muffins. Mix just enough to wet the dry ingredients; a lumpy batter is the goal.
A couple of weeks ago I picked up a bunch of fresh cranberries when I was in Martha’s Vineyard and froze them in anticipation of holiday cooking. I love how the maple syrup adds sweetness while the cranberries bring out the tartness, and the wheat flour gives a nice nutty flavor to these hearty scones.
