After our first date many moons ago, A told me that he wanted to take me to a wonderful bakery in Bow, WA, called the Breadfarm. That was back in the day when I ate anything and everything.
There were two reasons why A wanted to take me here: (i) their rosemary and pine nut shortbread, and (ii) their sour cherry and lemon bread. Continue reading
Another flop-but-adding-it-for-completeness recipe… maybe I should add “flop” as a category, what do you think?
One morning I woke up craving for Devonshire cream scones. The problem is that scones are traditionally crammed with all the things I am allergic to/have sensitivities with – gluten, dairy, refined sugar. What to do? What to do? Continue reading
This bread is unbelievable! It’s gluten-, dairy-, refined sugar-free and suitable for those on the paleo diet. The texture is similar to that of a dense/heavy sponge/pound cake, but it holds well enough to make sandwiches, if you’re that way inclined (i.e. me). You can make it into a sweeter “cake” by adding honey, or omit the honey and vanilla for a savory sandwich type bread.
This bread slices well, is moist and incredibly moreish. I enjoyed this bread with big dollops of fruit-sweetened peach jam. Continue reading
This is TRULY a triumph in my kitchen. For people who have always wanted to make a crusty dense loaf of bread in their domestic oven and have never been successful, this is your ticket. Believe me, I’ve tried many techniques, from placing a pan of water in the oven to spritzing water frantically into the oven, but none of them were successful.
The bread has an amazingly crusty crust with an incredibly dense and chewy center. I don’t eat bread, but I had so much joy in creating this beautiful masterpiece. Running my knife on the crust just to hear the hard scraping noise was unbelievable. Hearing the crackle and crunch from the bread when slicing, was in essence, music to my ears. Continue reading
The last time I made Danish pastries was for my birthday in 2009. This was about a year before honeyandspice was born. In fact, I had blogged about it in my private blog back then. Time got the best of me, and I hadn’t revisited this recipe for over 4 years!!! The photos I had then were pretty crude. Also, my cooking skills weren’t nearly as honed in as they are now.
I’d been planning to make Danish pastries again for some time now. In fact, I made homemade cherry jam especially for cherry Danishes (A’s favorite). The cherry jam had been sitting in the freezer since summer 2012! Continue reading
These dinner rolls are tender and as light as air. They are super-easy to make and would delight anyone who likes fresh bread. I personally think they would taste excellent with butter and/or jam, but that’s just me. Unfortunately, I didn’t get to try any of them, but was told that they were pretty good. I made them for Thanksgiving. Although they were good, I think the overall verdict was that our “traditional” potato rolls Continue reading
I was browsing at food porn one morning and saw pictures of Devon cream scones. The photo made me salivate and I was determined to make them as soon as possible. I made two batches, one gluten-laden (for A.) and one gluten-free (for me). Unfortunately the gluten-free version (based on an online recipe) was not very good. The taste, texture and flavor of the scones made me want to hurl. I was so disappointed, especially after seeing A. devouring his delicious looking scones. I HAD to create a new batch. Continue reading
It’s been a long time since I last had focaccia, and then it was of the gluten-laden variety. This recipe is pretty darn good, and the resulting focaccia is awesome with soup.
The recipe is based on my gluten-free pizza crust recipe, where I just formed it into a different shape. I topped two with coarsely ground sea salt and fresh rosemary and two with cured black olives and sun-dried tomatoes.
Admittedly, the focaccia tastes nothing like the gluten-laden variety, but it is pretty good for what it is. It’s crisp on the outside, and chewy in the middle. Continue reading
This cornbread is moist, tender, and absolutely delicious.
Since I went gluten-free, my baking took a nosedive. There were three reasons for this: (i) I didn’t miss the baked goods, (ii) I needed to lose weight, (iii) I didn’t want to make gluten-free stuff that had a myriad of ridiculous ingredients in it.
Initially, I bought some gluten-free flours because I thought I’d eventually play around with them. For months, I didn’t get around to using them because I realized that I had bad reactions to the gums Continue reading
Cinnamon rolls? Ermmmm, yes! Big, plump, pillowy-soft, gooey cinnamon rolls? Yes please, sign me up!
I just did a quick search on honeyandspice to see if I had written this recipe up yet, and to my disbelief, the answer is no. I made this recipe about a year ago, and I have been depriving the world of wonderful soft bread with cinnamony goodness! For this I apologize, please forgive me.
Cinnamon has a certain aroma that is hard to resist. When spiraled with brown sugar and butter in soft white bread, it becomes even more Continue reading
English breakfast muffins should NOT be sour or tangy! They should not have vinegar in them, and if they do, it should merely be a preservative and should not make your nostril hairs twitch in discomfort from the stink. Eugh!
Since I have some muffins rings in my cupboard (from my crumpets experiment), I thought I’d whip up a batch. We were not disappointed! The resulting muffins, were slightly crunchy on the outside, soft on the inside and when prised open, there was just the right amount of nooks and crannies to Continue reading
We have a to-make list, and since it is summer with blueberries being so abundant, I wanted to try something with fresh blueberries. Muffins came to mind, but scones superseded them.
It amazes me how few people realize that a scone (whether British or American) should not be hard, dry, or rubbery, and they certainly should not damage your palate whilst trying to enjoy it. In fact, a fresh, well made scone can be eaten on its own, no butter or jam is required to hide the dryness. However, if you prefer to eat your scones with butter or jam, who am I to tell you otherwise?
These scones are so simple to make, and you’d never believe that the amount of effort you put into these create such wonderful scones! On biting into these scones, you are greeted with a lightly crunchy exterior, only to reveal an amazingly soft, tender, and moreish center, which is lightly sweetened and full of bursting blueberry goodness. My mouth is watering at the thought of them now. Continue reading