The last day of March. Easter. Passover. Asparagus and pea shoots in the market. Renewal time. Emerging time, with tender greens, and cherry blossoms, and rhubarb. The turning of winter into spring is in full force now. How will you celebrate?
Monthly Archives: March 2013
Low-Fat Recipes: Blueberry Spread
4.18 / 5 Stars | 16 Reviews
“Fresh blueberry jam is a real treat. Spread it on your favorite baked good, fresh from the oven.”
Rainbow Sprinkle Cake, Why Panna Cotta Is the Perfect Dessert, Decadent Vegan Desserts, and Naturally-Dyed Easter Eggs — Most Popular Posts Published March 24 – 30
Happy Easter weekend, friends! Take a little time this morning and catch up on this week’s most popular posts, including how to make your own fabulous rainbow sprinkle cake, 10 surprisingly vegan desserts, and a few thoughts on why panna cotta is truly the perfect dessert. Enjoy!
15. Tip: Add a Crunchy, Crackly Top to Cakes and Quick Breads
14. Recipe: Fruit Crumble with Oats & Dates (Gluten-Free, Nut-Free & Vegan!)
13. Do I Really Need To Buy a New Box of Baking Soda Every Month?
12. 6 Resources for Making Fun and Colorful Naturally-Dyed Easter Eggs
11. What Is Your Most Show-Stopping, Crowd-Pleasing, Knock-Out Dessert?
10. 10 Decadent Surprisingly Vegan Desserts
Low-Fat Recipes: Awesome Red Pepper Hummus Dip
4.29 / 5 Stars | 25 Reviews
“Fast and easy to make with a food processor, roasted red peppers blend with garbanzo beans, lemon zest and juice, and garlic to make a flavorful hummus. It’s terrific as a dip for vegetables and crackers, or used as a spread on wraps and sandwiches.”
Lemon-Blueberry Yogurt Cake, Churros Balls, How to Make Macaroons & Chocolate Crunch Bars — New Recipes from The Kitchn
How perfectly lovely would that Lemon-Blueberry Yogurt Cake look on your Easter table this weekend? Right?! But that’s not to take anything away from the other fabulous desserts we’ve made this week. Those Churros Balls need to be made immediately, but if it’s cookies you’re craving, we have three contenders to vie for your oven space. And am I the only one who wants to snitch a quick spoonful from that Banana Cream Pie?
Advice on Making Fruit Crumbles for a Wedding Reception? — Good Questions
Q: I found your terrific recipe for Fruit Crumble. We will be baking a variety of fruit crisps and crumbles for 200 people for a wedding and had planned on using aluminum pans — the flimsy kind — for this task. Are we wrong to use these pans? From bake to serve, will be about 6 hours. Thanks!
Sent by Peg
Is Chocolate Your Very Favorite Thing, Like Ever? — Reader Survey
A Visit with Woodblock Chocolate in Portland, Oregon
As Dessert Week draws to a close (aren’t you sorry to see it go? We are!) let’s talk about chocolate for a moment. Chocolate inspires the most passionate responses — I know people who say, hyperbolically, that they could not live without chocolate, that their ultimate dessert is a wedge of the darkest chocolate cake imaginable. But chocolate doesn’t really do it for me; I like it in small amounts or swirled with peanut butter. What about you? Is chocolate the best thing ever, or could you take it or leave it?
Ideas for a Spring Table Top Garden
• Spring Table Top Garden
Jonah & Jodie’s Enchanted Cottage Kitchen — Kitchen Spotlight
“Our friends feel like they’re on vacation when they’re here,” say Jonah and Jodie in this recent Apartment Therapy House Tour. “The house has an ‘enchanted cottage’ kind of feel that makes people not want to leave.” Their glamorous yet modern Hollywood aesthetic is evident in their kitchen, too — a favorite part of the home. “When we have parties, one thing never changes… the kitchen draws a crowd.” See more photos below!
Patisserie: Mastering The Fundamentals of French Pastry by Christophe Felder — New Cookbook
If Dan Lepard’s new cookbook Short & Sweet is the one-stop shop for homey everyday sweets and baked goods, Patisserie is the one-stop shop for all things classic and French. Want to become the master of puff pastry? Craft your own pulled-sugar roses? Drap petits fours with fondant? With over 3,200 step-by-step photos and 210 recipes in 800 pages, this book will show you exactly how to do all of these things and more. Wowzas.