Everybody knows rhubarb’s best friend is strawberry, but I think raspberry deserves a chance. Enter these raspberry-rhubarb muffins. They’re tender, they’re sweet and tart, and they’re topped with a generous sprinkling of buttery oat streusel (the best part of any muffin, IMO). And they’re perfect for making quick use of rhubarb in its prime as we’re turning the corner into berry season.
I don’t think you need me to tell you this, but you can make brownies for any occasion. These are my all-purpose brownie. They’re equally suited for a get-together with friends (remember those?), for a care package, or just a weeknight treat.
I went overboard with blueberry picking and ended up with 11 lbs of blueberries. To be fair it was a beautiful day, they looked so good, and I’m still in a bit of denial about the end of summer. But now we’ve got blueberries for days and I’m baking them into everything to keep that last little bit of sunshine going, even as sweater weather starts creeping in.
For someone who isn’t terribly fancy, I’ve had a lot of ten course meals. Growing up, my family was pretty involved in a Hakka cultural association- in particular, one with a lot of Hakka Chinese people who had come from Jamaica. It was really nice to know so many people with a similar cultural background, though confusing-
It’s peach season! Few things in the world smell as good as a ripe peach (in my opinion), and I just want to put them in everything. They go well with so many summer desserts, and I often pair them with the loads of berries we’ve got on hand. One classic combination I love is peach melba.
A pastry instructor I once had used to tell us that bakers make their living selling air. It sounds deceptive, but that’s part of why baked goods are so delicious (and don’t break your teeth!). Air bubbles make cakes fluffy, make breads soft (not gummy or hard), meringues pillowy, and more. And part of theContinue reading “Lighten up: let’s talk leavening”
Galettes are some of my favourite things to make: they’re free formed and require no special equipment, they can be filled with almost infinite combinations for both sweet and savoury profiles, and they’re intentionally rustic so they look good without much effort. I make them with a basic pie dough and fill them with seasonal produce, since everything tastes good in a buttery crust but the flavour is neutral enough that it complements pretty much anything.
I’ve been baking a lot lately. It’s a great time of year to be baking seasonally- spring rhubarb has given way to summer berries, and I’m definitely taking advantage. I’m having a great time making tarts, cakes, and jams, and eating more strawberries than any one person should. My pie intake is through the roof. But something I keep coming back to is black sesame.
Gluten is the backbone of most baked goods, at least in my kitchen. It’s a protein that holds together breads, muffins, cookies, and more, and is derived primarily from wheat flour. In the presence of water, proteins called glutenin and gliadin link up to make long gluten strands, which then create a network with eachContinue reading “Gluten: the basics”