Zucchini bread and pumpkin bread symbolize FALL like no other. Since I posted about my favorite pumpkin bread a couple years ago, I thought I should investigate zucchini breads. I fell upon this NYTimes Vegan recipe, and since my husband is not currently eating dairy, I thought it was a great one to try. And I love the outcome — so definitely recommend!
Ingredients:
I love to braid — in hair, flower crowns, and challah.
Recently, I taught Tusia how to braid and make flower crowns.
I love it when things just work out and you don’t expect it! Yesterday, I was ordering a cake for my son’s birthday from a Gluten-Free Local Bakery (that I posted about in May 2020) and then decided to take the subway down to Trader Joe’s (yes second visit this week), but got off at the wrong train stop. As I emerged from the train, I realized that the Union Square Green Market was taking place and that Knead Love (where I was in the process of ordering Cruz’s 12th birthday cake) had a booth!
I mean — gluten free carbs and hot pink? Everything about Knead Love, I love (and yes I need love!)
If you know me well, you know that I love bread and butter more than anything. Not any bread and butter, but really, really good bread, and really, really good butter (deep). The salty fatty kind that just adds so much flavor. I could eat bread and butter for every meal. I know, very European. And SOOOOOOO my parents. My parents are the type that walk to the bakery everyday to get a fresh loaf of bread. I cannot remember a time in my life where there wasn’t a fresh loaf in the bread drawer. Of course, there is always a variety too — raisin bread, rye bread, ancient oat bread, you name it — we all have our favorites. So when I recently discovered 123Dough in Pound Ridge, I fell in love, and also felt like I had become my parents….nothing tastes better than a slice of bread (I like thin slices, I don’t like too thick) with some French Butter.
Look how cute 123 Dough is. It literally just has bread and some condiments — but the bread is fresh, organic, and oh so delicious.
I am a sucker for pumpkin spice (yep, I am one of those ladies who love pumpkin spice lattes and anything pumpkin flavored) so after seeing many posts and reviews about the pumpkin bread from Smitten Kitchen, I decided to make some of my own — and it did NOT disappoint. So delicious and yummy, and so easy to make. I will definitely make this throughout the fall and winter seasons and highly recommend that you all do the same, as well!
Ingredients:
* 1 15-ounce can (1 3/4 cups) pumpkin puree
* 1/2 cup neutral cooking oil or melted butter
* 3 large eggs
* 1 2/3 cups granulated sugar
* 1 1/2 teaspoons baking powder
* 3/4 teaspoon baking soda
* 3/4 teaspoon fine sea or table salt
* 3/4 teaspoon ground cinnamon
* Heaped 1/4 teaspoon fresh grated nutmeg
* Heaped 1/4 teaspoon ground ginger
* Two pinches of ground cloves
* 2 1/4 cups all-purpose flour
A friend of a friend makes the most delicious, dense, European style, filling, and healthy gluten-free bread. Like many things cool and hip, the bread from Knead Love Bakery is handmade in Brooklyn. First started as a ‘joy project’ (perfect term), Sarah now bakes bread daily that can be shipped nationally. All the breads are gluten free, nutrient dense and baked in a “high vibe” way. I recently received my first shipment — sesame and wildcard tumeric — and I can’t wait for future orders and trying out all the varieties and flavors.
I even love the packaging — how could I not — neon pink hearts? So cool.
The Scandis always know how to do everything right. Especially bakeries. One of my nearest and dearest friends is Norwegian, so when we decided to meet last month for coffee, she told me about a new Danish bakery, Ole & Steen. And holy shmoly, is it unbelievable. Everything about it is perfection; the breads are to die for, the pastries, the porridge, the coffee, EVERYTHING. I am not sure what exactly it is about their baked goods, but they are beyond delicious and my new favorite thing to eat.
I dare you to go in to the bakery and try to buy one thing. Impossible.
Currently on Spring Break…. loving the weather, lack of responsibilities, and sunshine. Also, currently loving….
I mean, I can eat this stick all at once. It is creamy, salty, and oh so perfect. By far the best butter (in the states) that I have eaten.
Yes, I am on an Oregon kick, but as it’s my home state, I can’t help but NOT be. Recently, there have been so many wonderful products that have emerged from Oregon, and one of the best is Dave’s Killer Bread. Not only is the story of Dave’s Killer Bread fascinating, but the bread itself is a winner. The organic bread has more protein, fewer carbohydrates and a little less sodium than most of its commercial counterparts.
