March 29, 2014
November 23, 2013
Nothing says fall around here like the first batch of pumpkin bread, delicious both plain or fancy (quasi fancy version here). Super moist, loaded with spices and definitely pumpkin-forward, this recipe is a love letter to fall and a delicious way to celebrate the flavors of the season.
July 14, 2013
True confession time: I'm not a big fan of raw tomatoes. I know...I know! Practically sacrilege this time of year. I do like them though in small doses, diced up in a salad, or cooked down into a lovely sauce. But as much as I wish I was one of those people that could just sit down to a plate of sliced tomatoes, fresh from the garden, lightly salted and dressed, it just isn't going to happen for me. There's just too much, well, tomatoiness going on. However, slice up some little beauties, throw them in a pool of olive oil, a sprinkle of salt and a touch of sugar, pop them in the oven for a long and low roast...well, that, as they say, changes everything.
June 30, 2013
Just a quick and simple post for today, complete with a quick and simple, but much less-than-ordinary, shortcake (sure to become your new favorite as it has mine). I've taken advantage of the strawberry bounty, but any fruit would be proud to poise atop these light and delicate cakes, made more interesting by the addition of cornmeal. Although you can't really tell from the photos, I used my favorite blue cornmeal (see my lovely corn muffin recipe here), thinking all patriotic and such...red, white and blue for Independence Day. All in all, a stellar recipe to help celebrate the 4th...or any other special occasion you might have.
June 16, 2013
When I ran across this recipe at King Arthur Flour, called Lemon Bliss, and saw that it had a five-star rating from 98 respondents, well, I knew I had to give it a try. However, I was having serious saturated fat guilt after seeing that the recipe called for one cup of butter. I mean, this is late spring/early summer and I'm sure I'm not the only one still trying to figure out where those few extra winter pounds came from and what the heck am I going to do with them. So, in typical Luv'n Spoonfuls fashion, I performed some cosmetic surgery and loved this recipe up just a bit. The result...beyond blissful. If I told you I've made three cakes in one week, would you believe me or need more of a testimonial? Yes, it's that good. Now, go break out your lemons.
May 27, 2013
Blueberry season is here (hoo-ray), so I thought a coffee cake with fresh berries and almonds would be a perfect way to herald the season. The taste of almond and blueberries goes perfectly together and this recipe sings loud with both flavors; the almond notes are featured four ways (extract, meal, sliced and oil). Lovely for breakfast, coffee, or dessert, this is a delicious way to celebrate the bounty of the season...blue-tifully!