Gluten free cranberry almond (or peanut) coconut c...

This post is about five days later than planned, and even now I’m not sure I can shake the hovering feeling of unfinished business connected with it. The reason, though this week I’ve felt a little bogged down with work and chores and scheduling logistics, part of my brain has been obstinately obsessed with striving for perfection when it comes to creating these cookies, which have embodied an idea that has been a...

Whole Wheat Sesame Ginger Cookies (especially for ...

There’s not much of a storyline accompanying these cookies, which is something of a relief since it’s back-to-school week, and as much as I love  whimsically explaining the domino-like associations that constitute back stories, my brain is fried from just day two of providing nonstop explanations.  It’s always a little bit of a jolt at the beginning of the year, remembering that while our Kinder team bade...

Cantaloupe Cake Three Ways (Boston or bust sendoff...

You may be wondering why, rather than featuring an image that matches the title of this post, I’ve included a photo of a quixotic-looking, possibly English woman (actually, a New Englishwoman) bent on getting the best out of a cross between a hoedown and the Royal Ascot. It’s because, as excited as I am about the subject recipes, I’m more emotional about the inspiration behind them. My friend Mary, who has...

Yummy crunchy oatmeal millet cookies

I am excited about these cookies, and this post! Although it has recently been kindly explained to me by a darling and esteemed writer friend that the word “yummy” really doesn’t belong in any recipe, given that if said recipe isn’t yummy then there really isn’t much point in making it, I can’t resist this title. First of all, millet somewhat fascinates me. How something so highly ingrained...

Orange pineapple muffins and mini loaves (for Burk...

By now, anyone who’s been reading this blog must have just about had enough of at least two recurring threads: whole boiled citrus a la marmalade in baked goods, and pineapple-coconut. I’ve even found myself doing a little restless toe-tapping when I catch myself focusing on yet another variation of one of these veins. Impatience hasn’t been enough to counteract the fixations, however, so this week I gave in...

Because Tomato is a Fruit: salad with peaches, muf...

I was captivated, intrigued, and a tad skeptical when I saw the bright, luscious looking page spread  devoted to Summer Peach and Tomato Salad in last month’s issue of Cooking Light (June 2010). Slight wariness notwithstanding, I couldn’t wait to try it. It’s simple and brilliantly colorful: ripe peaches, a variety of tomatoes, and thinly sliced red onion tossed with a little vinegar, honey, and a small...