Intentional! This is the word for my business that I need to remind myself of, over and over again in 2022, and here is why!

Fresh, in season Apricots are the perfect fruit for this Rustic Apricot Galette

I know this Homemade Pizza might not look like your favorite Pizza Parlor Pizza but I assure you, its every bit as good, and such a fun interactive meal to prepare. This one pictured was made with my favorite Gluten Free Flour blend and I also used Goat Cheese for a topping so it fits the criteria of Gluten Free/Dairy Free, for a win in my book! The recipe calls for Traditional Flour but I'm all about substitutions when needed! A really great hands on recipe is Homemade Pizza! This is one of those recipes where everyone can work on their personal pizza and be proud of their own accomplishments. I know there are so many recipes to choose from and you may be looking for a really quick, no rise recipe, but if you have a little bit of time, this one is so worth the wait!

Something unique about 2020 is how the circumstances of the global health crisis impacted so many people, in so many countries all around the world. No-one was excluded! As we enter this new year, we each have our own experience to reflect on and how this past year impacted us, what changes it brought about and what will look different as we move forward.

It would be an understatement to say 2020 has been a year like none other, but here we are with Thanksgiving less then a week away, regardless of what it looks like from the years past! Like many of you, or most of the world for that matter, family gatherings will be much smaller and likely, less food being prepared and consumed. So what dishes do we NOT make this year for our more intimate gathering, or do we make it all, but just less of it? Pies, Cranberry Sauce, Mashed Potatoes, Green Beans...? I don't know about you, but I'm still cooking a 20 pound Turkey, (I love all those leftovers) making a Pumpkin Pie and most importantly, will make these Buttermilk Biscuits! This comfort food comes at a perfect time and I can't wait to share this recipe with you so you can enjoy them as well. Earlier this year when everyone was baking like nobody's business, I was right there with you all! I was on a quest for making the perfect Biscuit and I did a good amount of recipe developing, testing out various ingredients and experimenting like a mad scientist in her lab. The outcome from those failed attempts is this fluffy, buttery and delicious tasting biscuit. I'm sharing the behind the scenes tips and tricks so you don't have to make and (and eat) countless batches of biscuits before you achieve just the right one, like I did! Also, it goes without saying how important the ingredients are for these biscuits and although, we all know a biscuit recipe has Flour, Butter, Baking Powder...I did find a significant difference among these ingredients that is worth mentioning beforehand. Let's start with Baking Powder! My entire life of baking has always included the same brand of Baking Powder that my Mom used and is most readily available everywhere I shop. There has never been a reason for me to use anything different, until I started experimenting with biscuit recipes. I became aware that the Sodium Aluminum Sulfate ingredient in the Baking Powder had a hint of flavor I could detect that was just not working right for these biscuits, so I ditched that little can for this recipe and reached for a different brand. Here are the labels and the slight difference in ingredients. (oh, and remember that Baking Powder has an expiration date and that is super important)

I know it's October 1st and I should be baking with Pumpkin, Apple or another Fall flavor, but these Lemons were just waiting on my counter to be showcased in this delicious Lemon Loaf ! It's also going to be close to 100 degrees today in Northern California, so this just seemed more appropriate for todays baking. This Lemon Loaf is similar in texture to a pound cake, only it doesn't have a pound of Butter, in fact it doesn't have ANY Butter! Fun Fact: Did you know Pound Cake got its name because the original pound cake recipe called for a pound each of Butter, Flour, Sugar and Eggs? Like most of my cake recipes, I reach for the Cake Flour because it tends to be a lighter, more tender texture that works really well for cakes and baked goods like this one. If you don't have Cake Flour, you can use AP Flour and a little Cornstarch. Measure out the 1 1/2 Cups Flour and then remove 3 Tablespoons and replace it with Cornstarch. Sift the Flour and Cornstarch together for a finer texture. The recipe is pretty simple and comes together quickly. It does take about 45 minutes to bake, but well worth the wait. I do have to say I'm not pleased with the performance of my dark, metal loaf pans and I see a replacement purchase in my near future. LOL! My loaf pans consistently darken my loaves, more than I like, but the flavor is not over baked, burnt or dry, just dark. (Does that make sense?) So, if you have a loaf pan of glass, ceramic, stoneware, aluminum or any other material, just know the baking results may slightly vary.

I really enjoy creating new recipes, researching techniques and ingredients and challenging myself to expand my culinary knowledge. I love experimenting with ingredients, flavor profiles, swapping out healthier options and resurrecting the recipes that have taken a back seat for a season. Perhaps this was a driving force and good reason for me to pursue Culinary School when I did. The idea of being exposed to so much variety, unfamiliar terms, new techniques and skills were just what I needed to satisfy my interest and continue my pursuit in the culinary world. My favorite course in Culinary School was, wait for it....Baking! I know, you probably already knew that would be the answer! Baking has always intrigued me, largely because I can take a few basic ingredients, add heat, and let science do its magic in the oven. Out comes an amazing and seriously delicious creation that would not otherwise taste good if these ingredients were to be consumed on their own.

If you only know me as the "Cookie or Caramel Lady," then you may not be aware of my love for gardening! I'm pretty sure this goes back to when I was a little girl and my Dad would include me in the planting of the annual vegetable garden on the side yard of our home. My Dad was the one that taught me how important worms, nutrient rich soil and tender care in planting and watching over the garden are. I loved the "watering chore" and harvesting our bounty was especially exciting. Running out to the garden to pick Zucchini, Strawberries, Green Beans and Tomatoes was such a highlight and a proud moment to see the fruits of our labor come full circle. Those home grown vegetables were more than just delicious to eat, they represented hard work, patience and a healthy respect for the miracle of a seed. Over the years, I've lived in a variety of homes and settings, some with more space than others, but each one provided a gardening opportunity, even if it was in planters on an apartment balcony. The concept of gardening has remained consistent and my love for it has grown tenfold from those childhood formative years. I expanded my interest and incorporated a vast array of Flowers, Herbs, Fruit Trees and Plants, of all kinds into a passion that brings me so much joy. The early morning hours are my favorite to sit and enjoy the tranquility of the garden, admire the variety of Flowers and the various shades of green. On a breezy morning, the fragrant Gardenias, Lavender and Roses waft through the air and fill the yard with such a sweet aroma. It truly is a gardeners delight! My current gardening passion is Herbs, and I am thoroughly enjoying the convenience of Fresh Herbs readily available for me to clip and incorporate into my culinary world. Rosemary, Thyme, Basil, Mint and Oregano are among my favorite.