Another Nigella Lawson favorite in our family is this crustless pizza. The hubs is okay with it but E and I enjoy it for lunch whenever we have cold meats in the fridge we need to use up. It is very easy to whip up but does require a cook time of 30 minutes in the oven at 400°F so do take into account the amount of time your oven needs to preheat.
UPDATED July 2016: With new measurements for the white bread recipe and more detailed method.
This is my go-to method and recipe to whip up quick loaves of bread. The only pain about this recipe is washing the food processor after use. As such, I usually make at least 3 batches (3 loaves) at a time. I have blogged about this method in the past and to this day, still make bread this way if I need to make a plain white or whole-grain loaf.
This is hubs’ current favorite bread. I was looking for a buttermilk bread recipe that was closer to French bread but also easy to make. This recipe is from “The New Artisan Bread in 5 minutes a Day”. It’s a great book and the hubs started his bread baking journey using the first edition of this book.
I love apple pie (and so does the rest of my family). I have been on the hunt for a pie crust and filling that I am happy with and I think this is it.
This was the first cake that I baked with my mother-in-law (although at that time she wasn’t my MIL, yet). At that time, I was (in my opinion) terrible at cake baking and could never get it right. My (future) MIL invited me over to her house to learn how to bake a proper cake. This was the recipe she chose. I love the texture and flavor of this cake. Before making this cake I only baked traditional chocolate or vanilla cakes with little to no success. Honestly, I am not a fan of a basic chocolate or vanilla cakes either. It was after making this cake that I realized I like my cakes with fruit in them.
I appreciate a good bread pudding and firmly believe that the best bread puddings are made with buttery croissants or brioche bread. However, a good panetone will also do the trick.
I love banana bread but usually find it too sweet. This recipe is adapted from a banana chocolate chip muffin recipe. I tried making the muffins (sans chips) but they didn’t turn out as well and the muffins were hard to remove from the muffin liners. Why not make it into a loaf then? It took a couple of tries before I got the bake time right, but basically you make the batter and bake it at the same temperature and time as you would for a loaf of banana bread.
To be honest, I don’t think I’ve ever had a strawberry shortcake. I think it’s because it never really appealed to me. But when a good friend of yours, who you know also happens to be an amazing cook makes a strawberry shortcake, you have to eat it. And I did. And it was good. Amazing actually. So good I find excuses to make this.
The hubs and I love bread (especially the hubs) and we usually bake our own bread.
Originally posted: Nov 2010; Updated July 2015 with new pictures
I’ve really been trying out a lot of Smitten Kitchen’s recipes – so far most of them have turned out pretty well. I just need to master the art of roasting squash since I tend to overdo it and end up with mash instead of squash chunks. Anyway, I made these muffins/cupcakes for my last field work class. They were lovely – a little on the sweet side, but still lovely. I also finally bought a mixer, except that speed level 1 is terribly fast…not attempting speed level 5 anytime soon. Let’s just say I had a lot of sugar and batter to clean up on my stove and walls.