Holiday baking is upon us, and to say that I am excited would be an understatement. Shortbread is one of my favorite cookies. Its buttery crumbly simplicity is the perfect backdrop for subbing some regular flour for stronger flavored flours such as buckwheat. Rich and nutty in taste, this gluten free flour is not a wheat at all, but a seed, and pairs quite nicely with a full-bodied spice blend like chai. We’ve even provided a fully gluten free variation with buckwheat flour, brown rice flour and oat flour. So let’s get that holiday baking on!
Figs, red wine, chocolate, cake…need I say more? Whether you need a last minute Thanksgiving dessert, just love all of the above, or would like a new baking project, this is one of my new favorite fall desserts. And while fresh figs are in season right now (yay!) and make a beautiful cake topping, the cake actually utilizes dried figs, so no need to worry about fig season, this can be made year round.
Vanilla Bourbon Pear Butter was featured as the October bonus recipe this year. When I am recipe testing, I often have multiple batches of whatever I’m working on crowding my fridge and counter space. I started to think of other ways to use the pear butter besides the obvious toast, pancake, waffle, charcuterie platter, etc. I scooped out the middle of cupcakes and filled it with a little pear butter (yum!), used it as a filling for hand pies, and then started to think of making truffles with it after Ashley and I decided to have December’s posts be about homemade gifts. I have loved this pear butter every which way I have used it, and while this truffle recipe is time consuming, it is not difficult and makes a unique and lovely gift to share during the holidays.