Cranberry Crackle Tart

October 7, 2014
IMG_9296I love the components of this unusual French tart. I love the cloud of sweet meringue that caresses my lips. I love the ruby cranberries that burst beneath my teeth. I love the tender crunch of the pastry base. Ready for a new taste-sensation? Let's make this Cranberry Crackle Tart! Read more »

La Tarte Tatin

October 1, 2014
IMG_8841Arrange apple slices on a bed of caramel, top them with pastry crust, unmold so the crust is on the bottom, and what do you get? La Tarte Tatin. The history of this divine decadence, along with my step-by-step recipe: Read more »

Make Your Own Pumpkin Puree!

September 22, 2014
IMG_8543Why make your own pumpkin puree when you can easily buy it in tins at the supermarket? Well, based on my own trials, the homemade version is thicker, richer, and infinitely better-tasting than its commercial counterpart. For the very best pies, muffins, and rolls, I'm convinced that puree made from home-roasted pumpkins is the only way to go. Read more »

Pumpkin-Spiced Cinnamon Rolls

September 16, 2014
IMG_8395On a crisp autumn morning, nothing excites my senses like Pumpkin-Spiced Cinnamon Rolls. These are light and fluffy in texture, and perfectly perfumed with cinnamon, clove, and nutmeg. Are you swooning yet? Here's the step-by-step recipe: Read more »

Easy Crème Brûlée (GF)

September 4, 2014
IMG_7934I love crème brûlée. I love making it. I love eating it. I love tapping my spoon against the glass ceiling of burnt sugar, and breaking into the voluptuous, vanilla-scented custard below. Are you drooling yet? Here's the easy recipe: Read more »

Spiced Plum Cake

August 20, 2014
Spiced Plum Cake from Kevin Lee JacobsIN LATE SUMMER, nothing makes my spirit soar like this Spiced Plum Cake. It's sweet but not too sweet. It's loaded with fiber. And it's really easy to make! Read more »

Peach Streusel Pie

August 15, 2014
IMG_7043YUM. Yesterday I sliced up some locally-grown peaches, and piled them onto a French pastry crust. Then, instead of using a top crust, I simply sprinkled the ruby-skinned fruit with sweet, buttery streusel. The result? Peach pie perfection, baby. Read more »