You know what makes a great pie crust? Lard. Don’t tell my husband that’s what he’s about to eat.
Rhubarb from the backyard and the last of the freezer strawberries…I can’t wait for it to rest and no longer be lava hot.
To be fair this recipe comes from one of those community compilation books. In fact, the recipe comes from my 90 year old grandmother’s good friend Marion. Now, I have never actually seen Marion smile, but she makes a damn good fruit cobbler.
Apparently these things are The Thing for many people. Where I come from, we called them Gobs, but it seems most of the world knows them as whoopie pies. Whatever they are, they are dangerously delicious. When I was 5 or 6 I ate approximately 5 or 6 of these at a family picnic and a great family memory was made (sorry about that Uncle Mark). Now, if that isn’t a resounding “these things are awesome” I don’t know what is.
You can easily double the batch. And if you can’t eat them all (see above – I tried…terrible results) they freeze very well. Bonus: they thaw really fast as well – perfect when you need a sweet treat.
So, have at it. They are amazeballs.
I wanted to make some pumpkin cupcakes for an event my little store had last weekend. But somehow I was out of pumpkin – the horror!! As I was totally fixated on the idea of these cupcakes, I decided to modify the recipe a bit and came up with applesauce cupcakes instead. And they were pretty mind blowing.
They turned out super moist and delicious. I almost like them better than the pumpkin muffins! Almost…
I made some homemade butter last week, and the by product is always buttermilk. So of course that means I get to treat myself to some fabulous toast this week in the form of Irish Soda Bread. It’s one of the easiest recipes for bread and bakes up into a fabulously wonky peasant loaf.
For a softer crust, wrap in a clean tea towel and set the bread on it’s side to cool.
I did a little research into the history of soda bread while the bread was baking and it’s pretty interesting stuff! Did you know that the cross hatch on the bread is considered “blessing the bread” and is meant to let the fairies out and keep the household safe? The cross also allows the bread to be broken easily in the hand in the event that an unexpected guest arrived – breaking bread to share. It is a bread based in poverty as it is made with the simplest of ingredients – the baking powder replaces yeast – and is formed in different shapes based on region? Interesting!
I have been on a Great British Bake Off bender for weeks now and can’t stop talking about it and wishing I were adorable and British and lived in a land where tea and cakes all the time is totally acceptable. Despite the fact that I live in Alaska and not the land of shires and queens, that hasn’t stopped me from going on my own baking bender. Last week I made a few batches of scones, and this week I am trying my hand at the fabled Victoria Sponge. This is the easiest dessert in the GBBO repertoire, but one feels so accomplished making it.
When your cake is cool, whip up a batch of homemade whipped cream, slather some jam or fresh fruit inside and layer your two cakes like a giant sweet sandwich full of delicious. Now, brew some tea, don a giant hat, and talk smart about cool things like cricket and the queen mum.
It’s that time of year again. Time to celebrate that little dog’s birthday. Our little blue heeler turned 9 today but you wouldn’t know this sassy senior was a day over 4. And the way she wolfed down her cake? Definitely still a kid.
Your pup will love it! (And you can even eat it too!)
If you have had any contact with me in the last few weeks you know I have been on a Great British Bake Off bender. If you are unfamiliar with the show, let me just tell you that it inspires a need for all things baked, preferably stuffed in ones face while trying on a quaint English accent.
Today the need for scones was too great and I preheated the oven. (to 400*)
Stuff face. Great with some cream and jam and of course
The husband doesn’t request specific foods a lot, and definitely not anything that would be considered a sweet or a bread. So when he casually left the Alice Bay Cookbook (A savory sampler from Washington’s Skagit Valley) laying around the living room, instead of being mad as his slovenliness, I took it as a sign he wanted me to make his favorite muffins.
Bake for approximately 15 minutes. Stuff face. Makes 12 delicious muffins.