From the category archives:

Breads & Biscuits

Artisan Bread a la Larry {Cool Kit Involved ~ Product Review}

What makes Larry happy? Awesome artisan bread. We call it “heroin,” he loves it so much. He claims as a kid to have often consumed the better part of a loaf of French bread right after school. So “Leave It To Beaver” of him.

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Gravy Soppin’ Options from Three Lovely Ladies

Still have gravy? When we were kids, on rare occasion, we’d get Bread ‘N Gravy for dinner. Wonder bread + t-bird gravy. Decadence! The grownup version is awesome comfort food – fresh-baked Southern Biscuits, Cheese Biscuits or Popovers smothered in Thanksgiving gravy.

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Mocha Scone Nibbles

Itty bitty Mocha Scone Nibble. You are making a 1-inch x 1-inch x 1.5 inch isosceles triangle of a scone. I’m giving you my ICING recipe, and pointing you to the scone recipe on the King Arthur Flour website for their step-by-step photo tutorial. Don’t be scared, it’s not hard. But it takes a lot [...]

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Chocolate Kahlua Zucchini Bread

Instead of cooking up a healthy minestrone with zucchini my friend Cathi grew in her garden, I baked a boozy Chocolate Kahlua Zucchini Bread. It’s already wrapped up (minus two slices) for my upcoming weekend at Camp GetAway… definitely a grownup snack, but of course, this is a grownup getaway.

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Light Monkey Bread ~ Larry’s Project

Sniff, sniff. Mmmm! This is Larry’s baking project: Lightened Up Monkey Bread. Gotta love Cooking Light magazine, it doesn’t disappoint. Their column, The Enlightened Cook, publishes “recipe makeovers” that actually, factually work. Friday, the October issue arrived. Sunday, Larry was making their Lightened Up Monkey Bread from page 160.

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Puff Pastry Straws with Truffles ~ In Erika’s Kitchen

This past weekend was Trufflepalooza, the brainchild of blogger Erika of In Erika’s Kitchen. It’s a private party, packed with her friends, family, fellow bloggers and members of the media. The occasion? Erika’s love o’ the truffle, and her showcase of recipes featuring Les Truff, including these crispy beauties, Puff Pastry Straws with Truffles.

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Chestnut Cakes

Do you remember THIS THROWDOWN (to myself)? My jar of Roland chestnuts was befuddling. What the heck does a California girl make with chestnuts? Plenty of folks tweeted suggestions; most were savory (as in, toss with brussel sprouts. Seriously?). A few readers told me to eat them from the jar. Tempting, but I envisioned something [...]

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Guest Post by Erika at In Erika’s Kitchen: Savory Cheese Biscuits with Yogurt

My friend, Erika, writes heartfelt posts on her food-and-family blog, In Erika’s Kitchen. She’s a supercharged, busy woman; her “other blog life” is filling the LA Cooking Examiner with recipes destined to be treasures. I asked her if we could share one such gem here. Erika writes: Every recipe on Worth the Whisk has a [...]

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Apple Cinnamon Brunch Braid

What to do with the second half of my dessert dough from the King Arthur Flour baking demo? I did what they said, I froze it. And then I wanted to eat it. They taught us how to do this at the demo, too, so I made an apple filled braid. First, GO HERE for [...]

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Shirley Corriher’s Touch of Grace Biscuits

If you’re a baking fan, you’re a Shirley Corriher fan. Renowned food scientist, writer and frequent guest on Alton Brown’s Good Eats show, Shirley delivers all that’s good about Southern cooking. And, of course, she is the author of my favorite food science book, CookWise. Shirley is a what we home economists love – a [...]

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Scratch-Made Cinnamon Rolls

Look right up close at those tender flakes, the cinnamony swirl, ooey vanilla icing. To get to this point was a sticky, messy Sunday baking project; didn’t shower until 3 PM. But I arm-wrestled my way to success making scratch cinnamon rolls just to prove I wasn’t a loser. “Loser?” you might ask. This was [...]

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Ginger Scones

Hans Rockenwagner sold Ginger Scones at his bakeries in LA and Venice. And then he didn’t. Apparently they were deeeelicious; an LA Times food section reader wanted the recipe, and they published it. Larry’s recipe binder is jam-packed with pages like this – baked goods, ginger flavored, someone’s favorite. He had yet to make these, [...]

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Fresh Basil Soft Pretzels

Jen, our way-cool yoga instructor at Camp GetAway for Mothers & Others had an explosion of gorgeous basil growing in her victory garden. She was asking me about making pesto — just as I was thinking of making pretzels. The ideas collided. The March 2004 issue of Gourmet had a Kitchen Notebook story on how [...]