You might be able to tell that I’m on a little bit of a baking bender lately. Maybe it’s the cold weather (for LA!–I know, I know; I’ve become pathetically warm blooded, as they say), but I keep finding every excuse to whip up some batter and fire up the oven. Bran muffins seemed like just the thing the other day, when I needed something portable and breakfast-y for an early morning drive
Hi, my name is Piper, and I am a card-carrying pumpkin-aholic. From late August through January every year, I don’t need any excuse to bake with pumpkin. Waffles, creme brûlée, cake, cheesecake, cookies, what-have-you, if it’s a sweet treat, I always think, “But wouldn’t it be better if it were pumpkin?”
When I lived in Italy, I was more homesick for the States than I’d expected to be, but one part of Florentine life that kept me cheerfully distracted from those pangs was the reverent culture toward food: simple, delicious, classic foods that feed the soul. I especially looked forward to my almost-daily marketing trips to the nearby Mercato Centrale—I had my butcher, my
Cinnamon rolls were always a real tradition in my family, growing up. We made them every Christmas, and the ritual was a cherished one. But I’m such a cinnamon-sugar, carb-loving fiend that I wanted this treat—or something very similar—more than just once a year. There’s nothing like the smell of a batch of cinnamon buns baking, filling the house! I happen to like
The smell of banana bread baking in the oven is one of my all-time favorite things. It takes me right back to the sweetest parts of my childhood–regularly enjoying this treat on early mornings waking up in the backcountry of the ranch where I spent most summers. It was portable and freezable, didn’t need to be cooked, and was still delicious even if