I’ve decided that I’m not going to overdo it on pumpkin this year- well, maybe a little. While pumpkin seems to be the highlight of the fall season; apple, maple, and cranberries deserve some props, too. But, those are for other posts. This Pumpkin-Pecan Babka with Cinnamon-Maple Glaze is something that I love to prepare…
breads
Pan Sobao: Soft, Chewy Puerto Rican Bread
Never have I had so hard a time naming a recipe as I had with this one. Pan Sobao has no English translation that makes sense. For starters, sobao is good Puerto Rican Spanish for sobar (or knead). So, directly translated, it means “Kneaded Bread”. Obviously I’m not going to name it “Kneaded Bread” because that’s an alliteration. Nearly all breads…
Irish Soda Bread: Searching for the Luck of the Irish
You have been desperately awaiting word on the status of my broken finger and splinted hand. I know this to be true. It took me five minutes to type everything up to this point. Due to this fact, this may be the shortest post in this blog’s history. Like, crazy short. You know your girl…
Fruit and Grain Pumpkin Bread
Truth be told, I don’t like it when my husband likes anything of anyone else’s better than he likes mine. I don’t care if it’s a car, a dress, or a meal. If he’s fawning over how amazing it is, I’m probably looking for the closest bat to bash it with. This is how so…
White Chocolate-Pumpkin Scones with Cinnamon-Maple Cream Cheese Glaze
Um…you guys? I have something to tell you. Don’t get mad ‘kay? I started another DIY project. Well, we started another DIY project. I conned bribed Hector into helping me put wainscoting on our formal dining room walls. He has taken a few days of R&R after getting back from his latest deployment. So, I figured, “HEY!…
Banana Oatmeal Scones with Maple Glaze
Today kicks off what promises to be a pretty hard week for our family. As a military family, we’re faced with times like these more often than we care for, but it is a necessary evil. What isn’t a part of the life is undue stress, so when I’m looking down the barrel of a whole lotta poppycock (for…
Mallorca: Sense & Edibility’s Way
It wasn’t until I was engaged and going to meet my husband’s family, for the first time, that I had the privilege of visiting my mother’s homeland. It was on that inaugural visit to the island of Puerto Rico that I first tried a mallorca, which made me fall in love with the bread; the scenery and the…
Pretzels Worthy of Deutschland
‘Tis the start of a new year. I’ve already written “2016” when ending my date…four times…it’s only 10AM. I made zero resolutions this time around because I am the type of girl who starts a journal and writes in it for all of three days before getting bored; resolutions aren’t my thang. I’m pining today….
Rye Starter
I spoke of the importance of starters here. Starters are the old school way bread makers used to provide rise to a number of breads we know and love. Now, we use them as an added step to increase the bread’s flavor and structure. This starter is the leavening agent for many of my beloved recipes….
Blueberry-Lemon Scones
I wrote about scones in my cookbook- taste&see cooks: recipes to inspire, equip & enjoy. shockingly enough, it’s on sale now. Mainly, I wrote about my love for scones and the occasional habit I have of pretending to be a resident of Downton Abbey (Cora) while eating them daintily, pinkie finger protruding and everything. It’s kind…
