These are the best yeast rolls in the known world. Bar none. (Photos coming, see my pumpkin version of these rolls in the meanwhile.) Gramma Mary baked copious quantities of these rolls EVERY Saturday while I was a kid. Mom and I visited her every week after we completed our grocery shopping; by afternoon, her…
I have loved rhubarb for as long as I can remember. As kids, my brother, Daniel, and I would pilfer it from between the pickets of the deteriorating white fence that separated our yard from the neighbor’s. We thought of it as “high crime,” stealing if you will, but as I look back on our shenanigans now, I realize that no one but us gave a darn about that forgotten patch of rhubarb.
I know, I know! Molten Chocolate Cake, or Lava Cake, as it is sometimes called, is so YESTERDAY. I am almost perturbed today when I see one on a dessert menu.
I mean, really, can’t the pastry chef think of SOMETHING ELSE? Haven’t we moved beyond warm, fragrant, oozing, fudgy chocolate soufflé cakes and their requisite ice cream accompaniments?
Hallelujah! After mountains of research and FIVE failed attempts in the LunaCafe OtherWorldly Kitchen, I FINALLY created granola CLUSTERS. One of the secrets is the oatmeal flour paste in the photo
My first bite of these gingerbread beignet produced an OMG moment. They are impossibly light, melt-in- the-mouth tender, oh so moist, tantalizingly fragrant, and over-the-top delicious. This concept should
Pumpkin butter is one of those ingredients that I can't imagine being without--especially around the holidays and especially for cheesecake. Pure magic. I've developed dozens of cheesecakes over the years. At