Brown Sugar and Black Tea Roll-out Cookies

I don’t usually make roll-out cookies because, well, they as just so plain.  But I’ve been seeing so many fun-shaped cookies around the blogs that I started itching to make a batch myself, especially when I was inspired by Smitten Kitchen‘s Nutmeg Maple Butter Cookies.  So I raided my cupboards to find the dregs of a bag of brown sugar and regular organic sugar.  I sat down to stare at them and brainstorm with my cup of tea... Read More

Pomegranate and Dark Chocolate Chunk Scones

Scones have become my go-to baked good as of late.  I like how they can be a hardy catch-all for whatever ingredients seem to be lying around, they aren’t overly sweet, they keep well, and I’ve already got a killer recipe that can flex to my specifications.  All you really need is a pastry cutter, some cold butter, flour, sugar, and a hefty tablespoon of baking powder.  Everything else is adaptable. I used to make vegan scones by... Read More

cinnamon swirl bread

i first learned how to make my own bread when i worked in an italian restaurant in portland.  i would make pizza dough fresh every morning so it had plenty of time to rise before we topped it with sauce, cheese, and toppings and popped it in the oven for lunch time. sure it takes hours to let the yeast do its thing, but i was surprised by the simplicity of the recipe.  it’s really just a little warm water, sugar, salt, yeast, oil and flour. ... Read More

brown rice porridge

let’s face it, oatmeal can get a little boring. thankfully, oats aren’t the only grain you can enjoy at breakfast time.  a while ago i posted about making toasted buckwheat porridge and as a result, a friend recently suggested the idea of cooking brown rice as a breakfast dish. it’s pretty simple, mostly just brown rice with some soy milk and brown sugar to give it a creamy and sticky oatmeal texture, topped off with nuts or fruit... Read More