You know by now of my love of cheese, but we have not yet spoken of doughnuts. Why is it so easy to love the things that are bad for us? (That truth seems to extend beyond the kitchen.) If I could, I would eat a doughnut every morning. That might kill me, and so instead I treat myself to a doughnut very occasionally. But I think about them often. I kept coming across recipes for Doughnut Muffins and they really piqued my interest. Could something you bake really taste like a doughnut? Is this the solution to all of our problems? No, probably not. But these muffins are a real good thing. They have both the texture and taste of a cake doughnut- minus the time spent frying in oil, which is at least a step in the right direction. read more+++

I might not care very much about pumpkin—but cranberries are a different story. I love cranberries and will find as many ways as possible to eat them in the coming months. I will also fill my freezer with them before they go out of season so that I can be eating them throughout the winter and spring. This simple quick bread seemed like a good use of my first bag of fresh cranberries. read more+++

Oh boy.

Baked is the name of a bakery in Red Hook, Brooklyn that is worth a visit next time you are in NYC. Baked is also the title of a cookbook that the bakery recently published, which has been getting lots of press. With good reason—it is exceptional. And perhaps most exceptional of all is their Sour Cream Coffee Cake with Cinnamon Swirl. It is a dream come true.

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