Recipe adapted from Bon Appetit 120g (1 cup) all-purpose flour 40g (1/3 cup) buckwheat flour 113g (1 stick) butter, cold 40ml (2 Tbsp) ice water 2 Tbsp sugar pinch of salt 500g rhubarb stalks 100g castor sugar 1.5 Tbsp cornstarch Egg wash (1 small egg whisked with a splash of water) Turbinado sugar Optional –
A wonderful apple cake recipe that’s highly customizable. I lightly adapted Emiko Davies‘ recipe and added thinly slices apples to give the top of the cake a rustic look. Feel free to fold in chopped toasted walnuts in the batter or plump raisins to add texture and a chewy bite to the soft melt-in-your mouth
This is the second post for the Bey to Bay coffee and pastry pairing collaboration project with my dear friend Jeremy Kelley. We grew up on opposite sides of the world (Beirut x Bay Area) but with the same Mediterranean climates and ingredients. Follow along our posts and our hashtag #BeytoBay on Instagram! As we head
Ma’amoul mad literally means ma’amoul spread in Arabic. It’s a slightly tweaked version of the regular semolina date cookies I posted in January, where the date filling is spread between two pieces of dough and cut into squares or diamonds before baking. I changed the ratio of the fine to coarse semolina for the dough to
Would you believe me if I said that I can never get banana bread recipes right? Whenever I have overripe bananas on hand I prefer making pancakes, muffins, or ice cream because I used to dread ending up with a failed banana bread. No matter how many recipes I tried, the result is always the same: a
Let’s talk about scones, shall we? I’m no expert at scones, but I learned a few tips and tricks that will help you make great scones every time. And since I go completely crazy over butternut squash every fall, I decided to post a recipe that combines a few of my favorite things. So here
While Autumn’s here and the weather is getting colder, I couldn’t help but reach for the last bag of organic blueberries from the freezer to bake an end of summer treat. I wasn’t planning on posting a blueberry muffin recipe on the blog because I never found one that’s good enough to share with you.