Love'n Bake News in a Nutshell

Native berries are still a month away in many parts of the country. But pears and apples stored from the fall harvest are abundant. We’ve roasted quartered pears with butter, brown sugar and some dried lavender blossoms. These add a subtle flavor without overpowering the dessert. The batter for this upside down cake is made [...]

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Looking for a yummy breakfast treat?  Here is one of our favorite ways to wake up on a chilly morning.  It is Bostock, a specialty of bakery cafes that is a little like French toast and a little like an almond croissant.  You have to admire the bakery that knows how to turn something left [...]

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“Keep it simple and stress-free” is a great motto at this time of the year. For a flaky, not-too-sweet cinnamon roll, we spread our Cinnamon Schmear™ Filling on refrigerated crescent roll dough. They bake in a snap and go well at breakfast or brunch. Dissolve some powdered sugar in lemon juice and brush the baked [...]

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Clever and thrifty French bakers invented Croissant aux Amandes, the twice-baked almond cream filled croissant. Originally this filling was probably used to mask the flaws in a day-old croissant.  Today, the croissants are probably made for this purpose. This is an easy way to really dress-up a store-bought product at home. First the sliced croissant [...]

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