I really enjoy apples any time of the year. So many different varieties– sweet, tart, and the desserts you can make… ah, that’s the best part! Sometimes I make baked apples with brown sugar for dessert on the fly, but when I want something with a little more personality, I make this. These also reheat… Continue reading Individual Apple Crisps
Category: Treats
Glazed Spiced Orange Cranberry Scones
The first scone I ever tasted was a cranberry orange scone sold by a certain well-known coffee company that had a shop near my job. I liked it immediately and ordered it often, so I can’t help but judge all other scones by that standard. Now, years later, I present my homemade version – which… Continue reading Glazed Spiced Orange Cranberry Scones
Pumpkin Scones with Chai Spice Glaze
Not being a huge fan of pumpkin, it’s fairly easy for me not to get swept up in the pumpkin spice frenzy that pops up in every bakery and coffee shop in autumn – except when it comes to pumpkin scones. I have a weakness for breakfast pastries anyway, but pumpkin scones are often glazed,… Continue reading Pumpkin Scones with Chai Spice Glaze
Chai Spice Pumpkin Bread
This is my go-to dish for autumn potlucks. I almost always bring this to Thanksgiving or Halloween-themed office parties and Fall Festival school bake sales. This is by design; originally, I was not really a fan of pumpkin, but sought to learn a recipe with this flavor, to contribute something fitting for the season. But… Continue reading Chai Spice Pumpkin Bread
Deep Dish Chocolate Chip Cookies
I make this when I’m craving chocolate chip cookies, but don’t want to expend the effort to make a full batch. Well, technically, this recipe DOES make the equivalent of a dozen cookies — which might be considered a small batch – but scooping the dough into ramekins is much quicker than dropping rounded tablespoons… Continue reading Deep Dish Chocolate Chip Cookies
Brownies
For me, brownies bring the best of both worlds – the thick, richness of cake melded with the chewy, snackable quality of cookies. This recipe is for the classic, no-frills, fudgy version, which I bake in a muffin pan for easy individual servings. Double the recipe (but not the pan size) and bake about 10… Continue reading Brownies
Oatmeal Raisin Scotchie Bars
I used to be very particular about how I made drop cookies. After mixing and chilling the dough, I’d scoop it into balls – which I weighed to ensure uniformity – before baking, and then let cool several minutes before serving. The whole process took me about an hour and a half, which I was… Continue reading Oatmeal Raisin Scotchie Bars
Lemon Bars
Master this recipe and you’ve got two for one — lemon curd (the topping) and shortbread (the base). The lemon curd here is sort of a quick-and-dirty version, so you don’t have to boil it first. Just stir together and bake. I’m a die-hard chocoholic for most of the year, but I actually prefer lemon… Continue reading Lemon Bars
Shortbread
You’ll need a kitchen scale for this one. A proper shortbread adheres to a strict 3-2-1 ratio – 3 parts flour, 2 parts butter, and 1 part sugar. My version is a little less exact, using a bit less flour, which brings out more of the sweet and buttery flavor. The taste is still subtle… Continue reading Shortbread
Lee’s Sweet Cornbread
There are probably a dozen ways to make cornbread. Southern cornbread tends to be savory and is often served with barbeque or chili. Northern cornbread tends to be sweeter and cakelike. I’m a New York City woman with a sweet tooth, so I lean toward the sweeter version but I still want it to have… Continue reading Lee’s Sweet Cornbread
