baking

Strawberry Chocolate Muffins

Strawberry Chocolate Muffins

Do you smell the sweet fruit wafting through the produce aisles? It’s strawberry season in Florida!

These are tea cakes, really just muffins that are a little bit dainty. They are the result of wanting a treat that was not totally desserty but had chocolate in it. Oh, and used the gorgeous strawberries I had just bought. Oh, and contained some almond flour, because I have a lot of it leftover from Christmas cookie baking.

Sage and Cheddar Biscuits

Sage and Cheddar Biscuits

I feel like all I’ve been writing about recently are carbs, which sounds about right, because it’s mid-November a.k.a. High Time for Gluttony.

We rarely had bread products on the Thanksgiving table growing up (too much food!), but now that I host Thanksgiving dinner, I typically try to cram one in.

My thoughts turned to biscuits this year, and also sage, a wonderfully fragrant herb we tend to think about only around the holidays. It does evoke wintery vibes, but it can be versatile in dishes from poultry to pasta.

Cinnamon Swirl Bread

I love making bread from scratch in my kitchen, and this is one of my favorites. It’s a sweeter bread, but it’s not sweet enough to be a dessert bread, which I like. It’s ideal for breakfast, slathered in some butter or jam, or as the basis for French toast.

This makes two loaves, so keep one for yourself and give one to your friend this holiday season. People love a gift they can eat.

Cinnamon Clove Coffee Cake, for those breezy fall mornings

Cinnamon Clove Coffee Cake, for those breezy fall mornings

Hello, fall! Even though you don’t exist in Florida the same falling-leaves-cute-scarves way you do in other states, I know you’re still there. And you’re on your way. I can feel it.

This recipe is aimed squarely at those mornings in October when you walk outside and catch your first whiff of crisp, 70-degree air.

It’s a warm and cozy coffee cake made with warm and cozy spices like cinnamon and cloves. It’s also got tahini, a paste made from ground sesame seeds, and toasted sesame seeds, crucial additions from the ever-inventive food blogger Molly Yeh. If you don’t have tahini, peanut butter works great, too. I love the deep flavor and fragrance of cloves and cardamom especially here - they give this crumbly coffee cake a little extra something.