I know this have been a tad quiet, but I’m slowly on working re-vamping the blog!
(And have been diligently baking for business,)
I hope all of you are well! And that you’ll join me for some of the changes coming soon! Plus time for spring baking! (it distracts me from spring cleaning)
The sweet potato is rooted (see what I did there) in our American food identity.
A staple food, grown heavily in the Carolinas, it was used for trade and as time went on, abundantly grown and used in recipes.
With this recipe you have some choices. It could easily be served with tea and coffee at the end of your Thanksgiving feast or served alongside it.
Whatever you choose, the tradition lives on, in these delicious muffins.
Not too long ago I posted this sweet pumpkin bread recipe.
With Thanksgiving around the corner (I blinked and wham! it’s here!)
I wanted to share a savory version.
Sage is one of my favorite herbs, it has a lovely aromatic woodsiness, paired with the subtle sweetness of pumpkin and the savory cornmeal, this is a pumpkin bread to go alongside your finest Thanksgiving creations.
As an add on for the bread, we’ll also be making honey butter.
Mmmm honey butter.
With it’s subtle sweetness and rich color, and the right addition of spice, pumpkin is something that harkens to leaves of orange and red and brisk mornings, fall has arrived.
I have to say waiting for this to cool was the most difficult part.
But it was oh so worth it.
Thanks for the love! Xo
Baking Superstar that is.
This past summer we covered a lot of ground, so give yourself a pat on the back, here I’ve provided a recap of what we made.
But don’t rest on your baking pans just yet! Brush off those muffin tins, hold that whisk high, and find that apple peeler, because fall has arrived and I hope you’ll join me for the season.
Bite sized goodness, is how I describe these muffins.
A yummy breakfast snack or perfectly sized picnic treat.
Who can turn away a mini sized muffin anyway?! Horrible people, that’s who.
And you’re not a horrible person, you are wonderful. Have a mini muffin, it’s on me!
Thank you so much! I always appreciate any and all feedback.
If you have any questions, let me know!
Blueberry season can begin as early as May and usually ends in late summer.
Often found in clusters, there is no mistaking a blueberry ready to be picked, it’ll have a deep blue hue with a grayish tint.
Living in the city I can’t run around with a bucket grabbing berries, so the local green market suffices.
These hand pies take the best of what summer has to offer and wraps it in a flaky bite size crust.