Wales takes the cake
Recipe: Welsh Cakes
A cross between a thin biscuit and a crumpet, these traditionally Welsh treats are sweet, studded with currants, and aromatic of cinnamon, nutmeg and allspice -- making them the perfect cold weather companion to a pot of tea and a warm comforter
By Louise Crosby
What to do when your town has been walloped by a ferocious late-winter storm and it doesn’t make sense to leave the house? When all the cold and blowing snow threaten to bring your spirits down? You make Welsh cakes, of course. They fill the house with a lovely smell, you get to practise your photography, and finally you get to eat them, preferably with a pot of tea. Most people I know have never heard of Welsh cakes, but I remember a time when they were sold in packages of six or so at the supermarket. You can’t find them anywhere these days, but they’re easy to make. Traditional to Wales, they’re a cross between a thin biscuit and a crumpet, sweet, studded with currants, and aromatic of ...
Go with the grain on Valentine’s Day
Recipe: Whole Wheat Orange Shortbread Hearts If you're looking for a healthy alternative to a box of heart-shaped bonbons for your true love, we've got just the right solution with whole wheat orange shortbread
By Louise Crosby
There’s a movement gaining steam to make baking more nutritious by using less white flour and refined sugar and more whole grains, nuts, seeds, fruit, good fats, and natural sweeteners. No doubt there have always been bakers who leaned in this direction, but Kim Boyce’s Good to the Grain: Baking with Whole-Grain Flours, published in 2010, may have been that groundbreaking book that brought healthy baking into the mainstream. Alice Medrich’s 2014 Flavor Flours built on that trend, and today there’s a profusion of specialty cookbooks focusing on everything from coconut flour to agave nectar. In my little world, Genevieve Ko’s 2016 Better Baking: Wholesome Ingredients, Delicious Desserts, picks up where Boyce and Medrich left off. ...