baking

  • Baked Goods

    Chilly autumn morn­ings nat­u­rally make us yearn to have a lit­tle some­thing baked with our pre­ferred wakeup hot bev­er­age.

    Warm­ing up to lovely muffins, breads, loaf cakes and scones has the power to trans­form a ho-​hum break­fast into a desir­able first bite.

    Let fall pro­duce guide the menu for savory and sweet oven treats.

    Apples and pears, pump­kins and per­sim­mons, sweet pota­toes and car­rots– these are ample base­line fla­vors to set the course.

    Cran­ber­ries and other sea­sonal jew­els like dates and dried fruits (apri­cots, cher­ries, raisins, etc.) have a dis­tinc­tive mouth feel when baked.
  • Hand Pies

    Every­one loves pie, right? No argu­ment there. The only thing that might come close to sur­pass­ing pie is to have an indi­vid­ual hand pie all to one’s self.

    We’re not talk­ing about those gar­den vari­ety, store bought, waxed paper wrapped, card­board crust, sug­ary coated, fake fill­ing small pies. Nope.

    Instead, the bar is set high for ten­der, flaky pie crusts, ready for portable, lovely cre­ations burst­ing with local ingre­di­ents.

    Crisp, cool evenings war­rant get­ting back into the kitchen with the folks we love to hang out with. Hand pies are the stuff that mem­o­ries are made of when we include friends, fam­ily mem­bers and even cowork­ers if one is so inclined.

    It really doesn’t mat­ter if scratch bak­ing skills are not per­fected. There are plenty of “secret recipes and tips” avail­able to make the process less daunting.