Category Archives: Baking

How I love Julia


Dessert Dreaming

The same night that I made the chicken pot pie dreams are made of, I was on the hunt for a similarly comforting dessert. And, again, Joy the Baker had all of the answers to my hopes and dreams for that night. As much as I love sweets, I don’t bake them too often- I find breads and biscuits to be so much more interesting for some reason. However, this buttermilk cake was simple and inviting with a gorgeous touch of cardamom and a crust from the skillet that is to die for.


I am absolutely in love. This is the perfect cake for dessert on a cold night with a scoop of ice cream or breakfast (let’s call it coffee cake!) with a hot cup of coffee in the morning. Absolutely delicious.


A little note… it took quite a bit longer to cook than the recipe said. I think it might have been because I did a large layer of apples on top which resulted in more water cooking out from them. Worth every extra minute, though!

Blogging through Biscuits- Dinner Edition

We had family over for dinner Sunday night- I wanted to make something homey and comforting. Winter is never my favorite time. By mid-January, I’m incredibly ready to be laying in the sun on a warm beach with delightful citrus beverage of the adult variety in my hand. But, instead, I’m in a land of cold days and even cooler nights. It makes me absolutely crave comfort in a dish; warm breads, stews, piping hot cookies and cakes. I try to not indulge too much, these are the things that lead to a girl becoming round. However, in this particularly frigid winter, I caved.

My current fixation with biscuits collided with my love for comfort food led me straight to one of my favorite blogs, Joy the Baker. She never fails me and seems like she could be a bff if we had ever met (instead of me just following and loving her on the internet). Enter the dish my comfort food dreams are made of… Chicken Pot Pie with Cream Cheese and Chive Biscuits. It’s part pot pie, part biscuits, part dumplings and all delightful.


In a bizarre twist, my store didn’t have chives so I subbed in green onions on the biscuits. They. Are. Amazing. Why haven’t I ever thought to use cream cheese as the fat in baked goods?! I love it so. The biscuits turned out incredible: biscuit-y and rich on top, dumpling-y in the sauce. I want to eat these every time I’m cold or sad or any combination of both. Make them, love them, email Joy the Baker to tell her how delicious they are.

Blogging through Biscuits

I’ve become obsessed with baking. Obsessed.

Add to that a weird thing where I don’t have pregnancy cravings so much as fixations, complete obsessions with one thing at a time until I get it just right. First, it was pancakes. We must have eaten pancakes every weekend for two months. Then, I stumbled across this recipe for Orange Pancakes with Berry-Orange Sauce. It was perfection- the dream combining of winter citrus, my pancake fixation and a lifelong love for berries. After we ate these, my mission was complete and my fixations shifted.

Current obsession? Biscuits. I want to find the perfect biscuit recipe. Flaky, golden, ideal for gravy or jam. I chatted with my dear friend, Stefanie, about it and we’ve started a mission- to find or create our dream biscuit recipe and blog our way through the process.

So here we are, blogging through biscuits. I decided to start at the beginning… with James Beard. My wonderful Mauggie gave me her copy of Beard on Bread– it’s one of the original editions- hardbound, worn with love and full of things I’ve been dying to try out. If anyone would have a recipe for perfect biscuits, it’s this book. And boy, was I right. I present James Beard’s Cream Biscuits.


These biscuits are incredible. In place of both the liquid and fat, he uses heavy cream. Beyond that, they are pretty traditional baking powder biscuits. Flour, baking powder, a tiny bit of sugar and salt. Enough heavy cream to make it come together and then they are dipped in melted butter as you put them on the pan to bake. The came out golden, flaky with a texture and flavor we absolutely loved.

I’m hoping to find a recipe somewhere between your mom’s famous baking powder biscuits and those delicious flaky Pillsbury Grands that come out of the can. While I loved this recipe, it didn’t quite hit perfection and my next attempt will include a combination of butter and cream to try to achieve the texture I’m looking for.

Onward to obsessive baking!