Marion Cunningham’s Raw Apple Muffins


Three recipes, that’s where I draw the line when it comes to sharing recipes from a cookbook. Anything beyond that, and I’m no longer advertising a book that you should buy and I’m just poaching recipes for my own gain. So it’s with great sadness that I post my third and final recipe from Marion Cunningham’s wonderful Breakfast Book. Together we’ve made her raised waffles (a recipe I actually got from Kim Severon’s SpoonFed but it comes from The Breakfast Book) and her Last Word in Nutmeg Muffins. Now comes another muffin recipe, but a peculiar one; a muffin that’s more fruit than muffin. And that’s what makes it great.

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Lynn’s Paradise Biscuits


Once upon a time, my friend Patty told me that the best biscuits she’d ever had in her life were at Lynn’s Paradise Cafe in Louisville, Kentucky. “They were huge,” I remember her saying, “and buttery and fluffy and AMAZING.”

When Patty told me this (back in 2009), I was working on a project that required me to research all different kinds of biscuit recipes. And so, after hearing this, I reached out to Lynn’s Paradise Cafe to see if they would share their biscuit recipe. I strongly suspected that they would say “no.” Instead, a very nice woman–also named Patty–sent along the recipe and said, “I hope that you enjoy them.”

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Apple Pie Cookies By The Seat Of My Pants


It’s considered a hard and true fact in the food world that baking is a precise discipline and that cooking–sauteing, roasting, salad-making–is looser, freer, more of a vehicle for personal expression.

Why does that always have to be the case? Isn’t it possible that, if you know a thing or two in the kitchen, you can whip up a batch of cookies with as much freedom and joie-de-vivre as you might employ while making am omelet? I decided to challenge the status quo yesterday by making a batch of cookies without following a recipe.

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Sour Cream Coffee Cake


It was only after I’d started making this coffee cake, mixing the butter and sugar, that I realized this wasn’t a round 9-inch cake sort of deal; this was a 13 X 9-inch beast.

Yes, I know, you’re supposed to study a recipe carefully before proceeding; and yes, you’re supposed to butter the pan before you start (I tend to do it right before adding the batter). But the point is: I made a giant coffee cake. And the larger point is: it was so outrageously good, with a chocolate cinnamon swirl inside and pecans on top, that it was gone in a matter of days.

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How To Soften Brown Sugar Without a Microwave


We’ve all been there. It’s 9 o’clock at night, dinner is over, and suddenly you and your loved ones are craving cookies. All eyes turn to you and you stand up–ready to do the dirty deed–and as you march into the kitchen, confident that you can churn out cookies lickety split, you grab a box of brown sugar only to discover…

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A Sour Cherry Coffee Cake In Winter


Most food blog posts are meant to inspire, but this one is meant to mock.

Yes I am mocking you! When sour cherry season rolled around last June, did I, like you, stuff myself silly, popping every last sour cherry into my mouth until I had none left? No, sir, I did not. Like a smart little squirrel, I pitted my sour cherries and then popped them on to a cookie sheet lined with parchment paper. Look, I even took a picture….

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Gina DePalma’s Zucchini Olive Oil Cake


You say “chocolate cake,” and the masses come; you say “olive oil zucchini cake” and there’s a bit of a silence. “Ummm,” a timid voice emerges a few seconds later. “What kind of cake did you say?”

It’s olive oil zucchini cake, timid-voiced person! Or, rather, zucchini olive oil cake. It comes from Babbo pastry chef Gina DePalma’s book “Dolce Italiano” and one bite will make a convert out of you. It’s moist, it’s got terrific fall spices (cinnamon? check. ginger? you got it. nutmeg? who’s your daddy?) and there’s a “lemon crunch” glaze on top that’ll make you pucker your lips in delight. Craig’s friend Alena was dubious at first, but after one bite she declared “this is AMAZING” and asked for a second piece. The defense rests.

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Banana Cake


I made the banana cake of my dreams this weekend, a banana cake so good I had to give half of it away because I knew I would eat it all.

What made it so good? It was a homey, cozy, PTA bake sale kind of cake; there was nothing fussy about it, no caramelized bananas between the layers or Marzipan bananas dancing across the top. You just mix a bunch of wet stuff, add a bunch of dry stuff, put it in a pan, bake it, cool it, top it with frosting and you’re done. And the resulting cake is every bit as satisfying as a more elaborate banana cake; perhaps even more satisfying because the flavors are so pure and comforting.

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