Marble Bars

by Heather Harris Brady I’m back! I know, right? It’s been a long time. The truth is, my son’s been home for a few weeks and while I’ve been cooking it’s been his favorites, all of which are already on the blog. So I gave myself the time to enjoy having him home again. It’s…

Churro Puffs

by Heather Harris Brady This idea was a happy coincidence that came out of a need to use up a large batch of bananas – or maybe it was an excuse to use a can of dulce de leche, tomato, tomahto 😉 I used a basic cream puff dough (pate de choux), topped with cinnamon…

Rhubarb Clafouti

by Heather Harris Brady I have a feeling this is a pretty old recipe, I found it in one of my vintage Farm Journal Pie cookbooks and tweaked it. They call it Rhubarb Popover, which is kind of true, but I like the name clafouti because that sounds more like a dessert. Either way, it…

Mini Cake Doughnuts

by Heather Harris Brady A new mini doughnut place opened in a town near us and it is an amazing thing to contemplate a case of 30 gorgeous little designer doughnuts. But what’s a girl to do when she wants doughnuts and they happen to be a good 45 minutes away on a Sunday morning?…

Strawberry Hibiscus Pie

by Heather Harris Brady I came up with this recipe when I was trying to get around using a pie glaze with artificial red dye. I try to avoid the artificial dyes whenever I can, and I was thinking of all the naturally red things I’d made when I hit upon hibiscus punch. The dried…

Oatmeal Cookies

by Heather Harris Brady This cookie is not a cookie that has oatmeal, it is an oatmeal cookie where the oatmeal is primary, thick and chewy. It’s based on a recipe given by America’s Test Kitchen. Mine do not have raisins, because getting a raisin when you are expecting a chocolate chip is one of…

Italian Buttercream, Petit Fours Post 2

by Heather Harris Brady Okay, here we go with finishing these babies up! Brace yourself, this post is going to be a long one. There are a few things to think about in advance – 1) what type of filling you want and 2) if/how you want to cover the outside of each one. Filling…

Almond Butter Sponge Cake – Petit Fours Post 1

by Heather Harris Brady Since we’re heading into a big party time of year with graduations and weddings, I thought I’d post something special. These petit fours are big on WOW factor. These tiny cakes are not a recipe to try when you’re feeling rushed, however! Pick a time when you’re feeling extra zen. We’ll…

Coconut Cream Cake (Harry Met Sally Cake)

by Heather Harris Brady I couldn’t wait to share this cake with you because I came across a tip that is literally life-changing, thanks to Cooks Illustrated. Apparently if you process heavy cream in a food processor you get frosting – that lasts for days! Who knew? This is my “When Harry Met Sally” tribute…

Carrot Cake (with Browned Butter)

By Heather Harris Brady I’ve featured a carrot cake before, with coconut and crushed pineapple, but when I saw this one in Cooking Light I had to give it a try. The browned butter adds a nice depth, and it does get better over the second and third days. I made some adjustments to the…

Whole Grain Pancakes

by Heather Harris Brady I’ve been experimenting a lot with whole grain flours lately, because I don’t want to settle for “wow, this is good for something healthy”. I’m going for “this is amazing”. So when I manage to hit that magical point I will share the recipes – like this one for whole grain…

Everything Scones

by Heather Harris Brady This recipe was inspired by the oat bran muffin recipe I have that I like so much. While these scones are whole grain, they are lighter and fluffier than many a coffeeshop scone. They are also very light on sugar. Feel free to make substitutions or additions to the mix-ins, that’s…