September 2011

French Breakfast Puffs

September 28, 2011

There’s nothing more comforting than a homemade hot breakfast. And on the weekends, they are an absolute must. I usually default to making pancakes, but I like to switch things up every once in awhile and this recipe does the trick. These French Breakfast Puffs are so yummy; they’ve been added to my “make often” [...]

Mushroom and Shallot Mini Quiches

September 23, 2011

You know that Pâte Brisée dough that I made yesterday? Well I used it to make mini quiches last night. I served them with a mixed green salad on the side and we had the perfect French inspired dinner. I love the fact that each person can have their own personal quiche and they are [...]

Pâte Brisée (Pie and Tart Dough) Tutorial

September 22, 2011

Making your own pie dough can be intimidating if you haven’t done it before (trust me, I’ve been there), but once you get the steps down you’ll be amazed at how easy it is. Also, don’t let the term “pâte brisée” discourage you if you are already intimidated–it just sounds fancy because it’s French. I [...]

Agave Brownies

September 21, 2011

Baking with agave nectar is always an experiment. I was hoping these brownies would be wonderfully fudgy and chewy, but they have a consistency that is closer to cake. I’m not complaining though… I love chocolate cake as much as I love brownies. I ate that strip of brownie missing from the picture within a [...]

Perfect Chewy Sugar Cookies

September 13, 2011

Do you ever have those days where you plan to eat healthy, but then you feel like baking something that is decidedly unhealthy? Do you ever tell yourself you will eat just 1 cookie even though you’re baking 2-dozen? Do you ever eat more (perhaps many more) than the 1 cookie and think that it’s [...]

Flour Bakery’s Banana Bread

September 1, 2011

Your husband will love you for making this banana bread. He will eat half of it while waiting for dinner and he will be disappointed when he discovers that the other half is in the freezer for another day. Note to self: Freezing is not necessary, 1 loaf = 2 servings.