The Celiac Teen shares her recipe for gluten free currant scones, via Celiac Teen. 

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  Guest post from My Girl Friday, who loves loves loves cookies—M.R. by Emilia Juocys December is here and it is time to bake cookies. It is not as easy of a task as one might think it is. I spend about two days thinking of the combination of cookies that I will be baking and presenting for Christmas. I review classic cookies that I make year round, seasonal cookies, and ones that take a bit longer to make. My labor of love are these cookies. The two dozen that make it in the box to share with friends, loved ones, and co-workers. This is my way to share my skill and love of baking with those around me. This year will be a more meaningful Christmas baking season since my mentor has passed. I Read On »

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Biscotti is the perfect accompaniment mid-morning when I’m into my fifth or sixth cup of coffee.  I drink coffee all morning long and I’m able to do so because I don’t use one of those horrible drip machines, but rather what I think of as my personal 1956 Lincoln Continental of a coffee machine. The problem has always been that I’ve never really liked biscotti.  Maybe because I’ve only ever had the stuff that comes in a gift basket from Gallucci’s (a store I adore).  Or the one time I tried to make it myself.  It was rock hard and tasteless, so I figured I’d done a perfect job. But a while back, someone asked for a biscotti recipe, perhaps even a ratio.  My able colleague Emilia Juocys was intrigued and so recently set to Read On »

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Congratulations on the holiday cookie recipe challenge to Bryony DuPont of Cleveland Heights, Ohio, whose spice cookies wins the drop cookie category, and to Robin Cohen of Arlington, Massachusetts, author of the dovesandfigs blog, who’s Rugalach wins the cut cookie category.  I assure you that my affection for Cleveland Heights and my affection for people who cook with goosefat (see Robin’s current post), did not weigh into the verdict (cookies above, photo by Donna Turner Ruhlman, thanks Donna!). The cookies were executed and evaluated by Marlene Newell and several bakers at her site CooksKorner: Dana Noffsinger, Kim Shook (she has public virtual recipe book here), Kerry Beal, aka The Chocolate Doctor, and Anna Serginson.  Thank you all!  My able assistant Emilia Juocys, also a primary tester, tabulated all results on a spread sheet.  Cookies were Read On »

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December is the month for making brioche at home. It’s the great holiday bread.  Though calling it bread doesn’t do it justice.  Good brioche is like a cross between bread and cake.  Hell, it’s really cake sneaking in as bread. Nothing better on Christmas morning. It’s a celebratory bread—rich with butter and eggs.  Toast it and eat it with butter. Toast it and eat it with foie gras. It makes extraordinary and delicate croutons.  Nothing makes better French toast.  And it’s fabulous on its own, straight out of the oven. I made it once for my daughter Addison.  When she asked for a repeat performance, I wrote the below recipe so that she could make it on her own. She first made it when she was eleven, four years ago, and she still makes it Read On »

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