I was sitting and staring at my computer screen yesterday, zoned out, and all of a sudden two words appeared in my head clear as day: garlic knots.

“Garlic knots!” I actually spoke the magic words aloud.

“Garlic knots? What’s that?” asked Halley. (more…)

I grew up on cinnamon rolls. You know, the ones that pop out of the tube, your mom puts them in the oven, and you get to pry open the can of soft frosting and spread it on when they’re done. I LOVED those rolls; they were a top o’ the heap treat. And we only had them like twice a month; they alternated with cinnamon streusel coffeecake as the Sunday-morning-after-church reward. (more…)

From dictionary.com:
ice cream—noun. A frozen food containing cream or milk and butterfat, sugar, flavoring, and sometimes eggs.

From pj.com:
ice cream—SO much more than a noun. Cold comfort when you’re down; a smile-generator. Summer in a cone. (more…)

I love toast for breakfast. Crisp, crunchy, buttery hot toast. Perfect with a glass of cold Ovaltine; yin to creamy oatmeal’s yang. I love the way just the very top millimeter of toast crust softens up under its coat of melting butter. I like toast’s toasty aroma. I just plain like TOAST. (more…)

Imagine the William Tell Overture (a.k.a. the Lone Ranger theme song), pounding in your head. Hear the drumming hoofbeats (if you were a fan of the Ranger, Tonto, and Silver), or the lively violins (for you classical music buffs). OK, got that? Ready… Set… Go bake 32 dozen cookies—in 2 hours! (more…)

You know those TV ads for McDonald’s or Wendy’s or (name your favorite national chain) that show these gorgeous—I mean, FLAWLESS—fast-food hamburgers? A perfectly browned, sizzling beef patty; crisp lettuce; a thick slice of tomato; melting cheese, and a golden, light-as-air bun are gently sandwiched together, and look to be a majestic 4” tall. (more…)

Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. (more…)

Attention: If you’re not absolutely enthralled with old cookbooks and ancient recipes, stop reading right now and cut to the chase: our recipe for Washington Pie, a takeoff on Boston Cream Pie. (more…)

So, one blog and some 3 dozen comments later, Baltimore’s finest cookie—the Berger Cookie—has resurfaced in a new incarnation. Like the REAL Berger cookie (can you pick it out in the photo above?), our new version is smaller, and spread with frosting that’s closer to the original and heaped even higher. This is my final take on these cookies—I promise! (more…)

As much as I love pancakes, I’d never been able to find a recipe I really, REALLY liked. That all changed while we were working on King Arthur Flour Whole Grain Baking, the book we published 2 years ago. At the start of the project, the three authors—myself, fellow blogger Susan Reid, and Susan Miller, director of King Arthur’s Baking Education Center—divvied up the book’s proposed chapters. And in we jumped. (more…)