Pumpkin Bundt Cake with Orange Glaze

“No snow,” said radio. “No show,” said television. But snowflakes don’t listen to radio, snow flakes don’t watch television. All snowflakes know is snow, snow and snow… circling and swirling, spinning and twirling, dancing, playing, there and there. – ‘Snow’ by Uri Shulevitz This excerpt is from one of Max’s favorite books. It’s also seasonally…

Date Nut Bread (i.e. first post-Max post!)

This is my first blog post since having a baby! At this point, Max sleeps a lot so that gives me some time to work on a few other, minimal commitment, side projects like this blog. Other side projects include reading and big sky idea brainstorming. (Also napping. Does that count as a side project?)…

2014 Here I Come!

It seems as though I took an unintentional two-month hiatus. At the end of November we moved and then the holidays hit and we didn’t have an oven (which is getting replaced next week). All that to say, I’m back! The next few months will be equally busy as work kicks back into full gear…

Cream Biscuits

After making quiche last week I had half a bottle of cream left over. Combine that with a recent craving for biscuits and I hoped that cream would make a suitable substitute for buttermilk. Little did I know there was a whole category of cream biscuits. From one of my favorite food blogs to Paula…

30-Minute Soft Pretzels

THIS IS VOILA’S 400TH POST! I was as skeptical as you are about pretzels that only take (about) 30 minutes from start to finish. I’ve made pretzels before. They are a labor of love! They take time! You have to use lots of flour and then they rise and then you boil water and baking…

Fig, Olive Oil and Sea Salt Challah

Ever since I started making challah about four years ago, I’ve used the same recipe.  I got it from my mom who learned from her friend. The loaves are golden brown and busting at the seams with warm dough. Spread a little butter and sprinkle a little salt and we can all call it a…

Chocolate Chip Soda Bread

This isn’t bread so much as a giant scone. I’m not complaining because it’s rich and chocolatey and is best eaten when smeared with berry jam. I made it to eat for breakfast, but in the future I’ll reconsider it as a possible dessert item. Ingredients Source: Slightly adapted from Whole Foods 6 T. butter,…

Blog Birthday Banana Bread

I love banana bread and I love this blog. It’s been four years since I started blogging when I lived in a house in Georgetown with James and six of our friends (man, that was fun!). Now we live in Durham with friends nearby and friends scattered around, but the blog lives on! In honor…