Baking! with no eggs!
Hi. I’ve made a few new recipe categories for this site: No wheat flour – Not necessarily gluten-free, as for this recipe. Sweet baking recipes that require wheat flour for structure. No yeast – Baking recipes that don’t require any yeast, which is most of them. No egg – I focused on baking recipes that … Continue reading
Round little cookies that are comfortingly spiced and very easy to eat. As a bonus, they’re very quick and easy to put together! I had some chickpea flour from making MiMi Aye’s Burmese tofu–absolutely delicious and so easy, please get her book and try it–so I went from one cookbook to another as I returned … Continue reading
Spooky, delicious cookies, and a bit of a change from the sticky sweet candy. To be clear, I don’t think it is better–I do not buy into the whole wellness nonsense, and this holiday is all about the candy, after all!–but it’s nice to have variety. These are roasty with black sesame and, if you … Continue reading
I love how these look like snowballs. That, plus the fact they’re made of pulverised roast chestnuts, is the reason I made them a couple of years ago and why I made them again this year. Couldn’t remember how they were supposed to taste like, but I after several bakings, I can confirm these cookies … Continue reading
A bigger batch of these cranberry-studded biscuits with the addition of pistachios. I love the gold, green, and deep red together. These are my favourite holiday cookies because I find them well-balanced and not too sweet. Sweet-tart dried cranberries and fragrant clementines always evoke the holidays for me, and here they perfectly brighten up a rich shortbread. A handful of pistachios … Continue reading
This is the result of wanting a warm, buttery autumn pastry. I had a truly divine sorbet a couple of weeks ago, Chin Chin Lab’s apple turnover, smooth and intense tangy-sweet fruit with spiced syrup soaking crisp pastry. It was more fragrant and lovely than most fruit pies I’ve had, and it made me want to go … Continue reading
A smaller, easier, quicker version of that famed orange tart. A little flaky, buttery pastry, 2 oranges, 2 spoonfuls of sugar, and you’ll have a stunning dessert. Let me tediously list some of the boring reasons I made them this way: My freezer is a shoebox which can’t always accommodate a whole tart, like the original recipe requires; … Continue reading
I worry occasionally about what’s been pushed out of my head to make room for all the food thoughts I have. This isn’t how brains work, obvs, but… you know. Sometimes, it’s not really my fault. Take Catherynne Valente’s ‘Fairyland’ series–her language is sensuous as always, and there is SO MUCH FOOD. In addition to … Continue reading
This is a good biscuit to make if you’re bored by the ubiquity of saccharine goods–the dough itself is just barely sugar-sweet, carrying the flavour of orange zest, chocolate and dried cranberries very well. They also have a good crunch and crumble to them before melting in the mouth. To add to these virtues, the … Continue reading
I don’t know how you like your shortbread. Maybe you like it with a little crunch and grit, or perhaps you think that it should be butter in biscuit form. This recipe very much produces the latter, using most of two blocks of butter that is sweetened with sugar, balanced with salt, and just … Continue reading
The Furious Pear Pie 
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