This recipe, oddly enough, began with a ball of mozzarella cheese in my cheese drawer that was coming up on its expiration date. I had bought it to make pizzas, but I just didn’t have it in me on an 80 degree day to heat my oven to 500 degrees. That’s when I remembered that …
Every rhubarb season I make my grandmother’s Rhabarberkuchen with meringue and slivered almonds. It’s delicious and for many years has been an official harbinger of spring, but with my first few stalks from the grocery store, I wanted to make something new. (I will, however, definitely be making my grandmother's recipe once my own rhubarb …
Since this whole coronavirus thing began, I haven't baked any large, two-tier, frosted cakes. We are only a family of four, and a giant cake on a regular basis would be a bit much for us to handle. However, now that the weather is a bit nicer, it’s possible to have our neighbors visit at …
Spring has, at least for the moment, finally sprung. Yes, we are all social distancing, but that doesn’t mean the leaves aren’t budding and the daffodils aren’t popping up their bright, sunny faces. Meanwhile due to some shortages of certain flours at the grocery stores, I find myself with quite a surplus of white whole …
Never Enough Counter Space 