Spiced persimmon bread with fuyu and hachiya persimmons is a great fall treat (or breakfast). And an additional 15+ sweet and savory persimmon recipes for using up the bounty of fall! Today’s Dash of Science: Ripening and freezing fruit.
This blueberry buckle is a coffee cake with lots of fresh blueberries and a generous helping of streusel topping. Serve with yogurt and you can almost convince yourself it’s breakfast.
A tender cake with bright rhubarb and lime, topped with walnuts and brown sugar. A perfect anytime cake that you can just about justify being breakfast.
A tender banana cake (not bread!) with a hint of coffee and a sweet cold-brew drizzle. Excellent as dessert or breakfast.
Tender carrot cake studded with walnuts and homemade candied orange peel, in cupcake form topped with mascarpone frosting. Perfect recipe for highlighting the difference between using baking soda and baking powder in baked goods.
An amazing citrusy cake with stabilized whipped cream and multiple types of citrus fruits and a slightly caramelized glaze.
Sweet cakes with a perfectly crusty exterior, chewy center, hint of spicy ginger, and zing of fresh citrus. These butter mochi derivations are worth the wait for them to cool. Conveniently dairy and gluten free.
The zucchini I planted just over 2 months ago is now taking over the garden. It is producing so much I can’t use it all and pawning it off on other people barely makes a dent. So, you will be seeing a lot of zucchini recipes in the next couple months. H hasn’t started to get sick of it yet, but I think we might be approaching that point fairly soon. Too bad for him. I figured a lightly sweetened zucchini bread was a good place to start. A primary school teacher used to bring us zucchini bread all the…Continue Reading
Unlike many cooks and bibliophiles, I’m not particularly careful with my books, particularly my cookbooks. I have never invested in stands or plastic covers, or writing out the recipe on some scratch paper (so strange that people make that effort). Instead my cookbooks are well used; covered in flour and splatters such that you can catalog my favorite recipes by the status of the pages. One of these books is Pastries from La Brea Bakery by Nancy Silverton. Her Tiny Cappenza Olive Oil cakes are surprisingly unfussy and make for an easy go to when you want to bring something…Continue Reading