Daily Loaf

(Check out Vegan Thanksgiving part 1 and part 2.)

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Best. Cookies. Ever.

We need to talk about vegan almond-raspberry thumbprint cookies.

This is an amazing recipe. I found it two Thanksgivings ago, the first time I had to cook for myself as a vegan. I loved it so much, I decided to experiment with all kinds of vegan pastries and then give them out as Christmas presents (more about that next month, when I share some of my Starving Artist Tricks with you). Read the rest of this entry »

Yesterday, the temperature topped out around here at 86 degrees. The humidity was so high that when I stepped outside from my air conditioned digs, my sunglasses promptly fogged right up, forcing me to stumble my way to my car. That’s muggy, people!  Now I ask you – is that any way for autumn to behave? It’s November, for crying out loud!

I compensate by turning my a/c down really low and padding around the house in sweaters and big, woolly socks. Pathetic, isn’t it? Another way I console myself about this situation is to cook and bake warm, spicy things, using many of the fall fruits and vegetables I find at my local market. This lovely apple cake is one of them.  Read the rest of this entry »

Few things in life are certain.  We’re born. We die. And somewhere in between the two, we all get our hearts broken at least once. There’s no escaping it. It’s as inevitable as the rising and the setting of the sun.  That is the risk we take for the giddy, glorious feeling of being in love.

I’ve certainly experienced my share of heartbreak, beginning in the 5th grade when Benny Buffamante threw me over for Mary Rose Kelly. Who could blame him, really? With her big blue eyes and long, golden curls, she was adorable. Plus, she had three first names! How could I compete with that!?!?

I survived being spurned by Benny and lived to love again. And, of course, my heart was stomped on many more times in the process. I’d like to think that it made me stronger and more resilient. I’d like to think that, but the truth is that each time I lost in love, it hurt just as much as the time before. Thank heavens I met my Mr. Right before my tender heart was completely pummeled into a quivering, bleeding mass of mush!

Although I don’t normally advocate self-medicating with food, there are some situations where a decadent, sticky, gooey, creamy and chewy dessert is just what the doctor ordered — and a broken heart is one of them.  Allow me to introduce you to just such a treat: Break-Up Bars! Read the rest of this entry »

I get paid to decorate cakes. Or, rather, I get paid to teach other people how to decorate cakes.

A sweet deal, no pun intended. Helping others do what I love is a real hoot, and this summer’s class really churned out some nice ones.

Cake decorating is simple:

You need desire. You need drive. You must be able to focus. And your short term memory must be somewhat intact.

If you have all of the above, you’re good to go. Find yourself a book, a teacher, the necessary equipment, and get started. What you don’t already know, you’ll learn along the way.

You can start with this, the basic white cake recipe for the cakes we decorate in my class. Read the rest of this entry »

There’s nothing better than a warm slice of banana bread for breakfast slathered with some butter, and maybe even jam. Or peanut butter. I love the two tastes together in a sandwich, so why not put them in bread form? I decided to go a little nutty and combine the two for this quick bread concoction.

Quick breads (like this one) are very versatile and super easy to make, even for you novice bakers, and for those, like me, who are lazy and hate to measure out a jillion ingredients and wait for dough to rise, etc., etc. They also make a great treat for breakfast or a snack.
Read the rest of this entry »

Bread pudding is one of my favorite throw-together, quick and easy recipes. If you have at least these three items on hand, you can make the base pudding: bread (preferably day old and dry), eggs, and milk or heavy cream. It’s also a great go-to because it works for breakfast, lunch, dinner, or dessert. It just depends on the extra ingredients you throw in: sweet for breakfast or dessert, savory for breakfast, lunch, or dinner. Plus, prep time is ten minutes or less. How great and versatile is that?  Read the rest of this entry »