Maple Raisin Scones

Yield: 8 large scones Recipe: 117/200 “Back to Baking”, pp. 260     The main reason why I decided to do these scones was because I had almond milk in my fridge, a rare event, and thought it was the perfect opportunity use it for a recipe. I must admit that I had serious doubts … Continue reading

Banana Walnut Bread

Yield: one 9×5 inch loaf (about 12-16 slices) Recipe: 105/200 “Back to Baking”, pp. 276      With a lot of time suddenly freed up after being done teaching a lab course, I took the opportunity during the weekend to bake a couple of things. It had been a while! Since I had some very … Continue reading

Apple Cheddar Walnut Scones

Yield: 8 scones Recipe: 64/200 “Back to Baking”, pp. 228      This weekend I had the good fortune of remembering that scones are delicious: crunchy on the outside yet moist and tender on the inside. As such, I made these apple cheddar walnut scones and was very pleased with the result! The cheddar cheese … Continue reading

Chocolate Cranberry Sticky Buns

Yield: 12 sticky buns Recipe: 58/200 “Back to Baking”, pp. 233    The third and last dessert I made this past weekend were the scrumptious-looking chocolate cranberry buns. As always, I was craving chocolate when I was baking, thus my primary motivation for making these pull-apart sticky buns. Unfortunately, however, what I obtained was not … Continue reading

Currant Scones

Yield: 16 scones Recipe: 57/200 “Back to Baking”, pp. 226    The second baked goods I made during my baking day were these cute-looking currant scones. I actually did not know exactly what currants were, but I assumed that they were probably a dried fruit of some sort. They are dried red grapes, as it … Continue reading

Special Sticky Buns

Yield: 6 large buns Recipe: 51/200 “Back to Baking”, pp. 231      Like many other desserts from Anna’s cookbook, I had never made “sticky buns” or, as we called it in French, brioches. With anything else that I had never done before, I thought that sticky buns were very complicated to do. It is … Continue reading

Banana Chocolate Bread Pudding

Yield: one 9-inch bread pudding Recipe: 42/200 “Back to Baking”, pp. 204      Bread pudding. This is a concept I never really grasped. Why would you want to purposely wet bread and eat it so? In my mind the result would be a soggy and unpleasant mixture. This recipe, however, yielded a dessert that … Continue reading