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http://www.janessweets.blogspot.com
Jane's Sweets & Baking Journal focuses on homemade baked goods and sweets of all kinds; anything that falls into the category of the "baking and pastry arts." Recipes are included in most posts, as are many links to blogs and websites on related topics; books on baking are also highlighted in sidebars. Includes food photos and "recipe process photos."
Okay, so you're probably thinking, "Ugh . . . yet another seasonal cobbler recipe. How original."Am I right?That's fine, I'm not offended. I've been around the baking-blog block a few times and I know the score. That said, however, I simply must impr (read full article)
"The night Max wore his wolf suit and made mischief of one kind and another his mother called him 'WILD THING!' and Max said 'I'LL EAT YOU UP!' " -- Maurice Sendak, Where the Wild Things AreA few weeks ago, my good friend Holly asked if I'd be (read full article)
He didn't request a raucous party with two dozen friends. Nor did he claim that the day would be incomplete without a confetti-cannon wielding clown. No, aside from a few special gifts, and a family dinner at a Thai restaurant, my son Nathan had just (read full article)
Popsicles sure have come a long way since I was a kid. (And I'm using the term "popsicle" in its generic sense here, just so we're clear.) Back then, the choices were awfully limited. We had orange, grape, and red (what flavor was that red one attemp (read full article)
I've been wallowing lately, but not in anything bad. Not in mud, self pity, or anything unpleasant like that. Just in some really luscious cookbooks. Have you ever seen this one? It's not new, or even newish, but that doesn't diminish its appeal one (read full article)
Last year, I did a little series of posts focusing on retro desserts. My desire was to zero in on a few of the more definitive desserts that Americans typically associate with the mid-20th century. Sweet and enduring dishes that, despite their lack (read full article)
There's a lot of enthusiastic chatter in the food-blog world lately about cherries. After all, they're in season right now; have you noticed? Because if you haven't, you'd better take heed--those little beauties won't be around long. I'm talkin (read full article)
Confession time: Within me lurks a baking snob. Yes, it's true. The snob doesn't surface all that frequently but occasionally, when she does, I find it expedient to discourage her from voicing her icy opinion. What provokes her to make an appearance? (read full article)
A coy little shortbread recipe has been beckoning to me for a while now, and I finally surrendered to its siren song. It's not just another run o' the mill shortbread, though. How does it differ? Well, it's characterized by a few ingredients that, wh (read full article)
You know strawberry season is coming to a rapid close in Michigan when you head to your favorite "u-pick" farm and the berry patch is almost deserted. One morning this week, my friend Cathy and I went to Verellen Orchards, a nice spot abo (read full article)
Here we are, moving into the tail end of June, and the onslaught of bright, fresh, summer produce is finally upon us. Among other things, this means that we now have access to a multitude of reasonably priced, and adorably cute, apricots.A sensitive (read full article)
"I found I could say things with color . . . that I couldn't say any other way--things I had no words for." -- Georgia O'KeefeMy three favorite colors are pink, red, and pale green. I would go so far as to say that I crave them. I suspect I may (read full article)
Let's be clear from the get-go, these are not the pretty little French macaroons that are being created as of late by everybody and their second-cousin in an array of spectacular colors.Those are beautiful, no doubt about it, but I haven't yet muster (read full article)
I grew up in a household where bread, however abundant, was not typically served as an everyday accompaniment to dinner. Rolls were presented with special meals, but that was about it.When I got married, though, my husband always liked having bread o (read full article)
"Blues is to jazz what yeast is to bread. Without it, it's flat." -- Carmen Macrae, (1820-1994) jazz singer and pianistIn culinary school, this short spring semester, I'm taking an artisan breads class. Kind of a crash course, it's ten weeks wor (read full article)
Mother's Day, a couple of weeks back, was very, very good to me. From my husband and boys I received a fantastic new cake turntable. It's the one I've coveted for months, the best one I've ever seen--and I've seen quite a few over the last couple of (read full article)
When I was in my early teens, my family drove to Georgia two or three times to visit close relatives who had recently moved there from the Detroit area. My aunt, uncle, and three cousins had settled quite contentedly into a nice house on (read full article)
Summer--so they say--is briskly approaching, though I must say you'd never know it in south-eastern Michigan this week (please excuse me a minute while I stow away my soggy umbrella and put on a warm sweater). I'm giving this very rainy month of May (read full article)
Every once in a while, a casual comment, or perhaps some little household incident, prompts my charming husband to sing Bugs Bunny's version of that noble ode to domestic bliss, "Be it Ever So Humble, There's No Place Like Home." Are you familiar wit (read full article)
The last few days have been bittersweet, as a very important member of our family passed away on the 26th. My father-in-law, known to us lovingly as Grandpa Joe, left us quietly on Monday morning. A smart, interesting, funny guy who loved a good lau (read full article)
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