Food and Recipes

I suddenly have a bunch of orders to get out the door (probably Monday). They had to leave before it had set, though, so they didn’t get to taste it, which is just tragic. I can probably save a few off-cuts for them, though, no fear.

Chai-spiced pumpkin muffins with chocolate chips. They are very delicious, and my kids have been devouring them, but I forgot the baking soda, oops! So they didn’t rise properly. I’m going to make another batch soon, I think, so will post photos & recipe then – the next batch will go in the autumn treat

One of the libraries has a monthly spice club, and they had me do little curry powder packets for their club – Eliana packaged them up for me, with some recipes, etc., and it just came out very cute.

I’m still not a great cake decorator, but improving. Probably should’ve put more buttercream on the sides and added berries to the bottom of the cake, but I ran out of time, alas! (Note to self, allow at least 30 minutes for frosting cake in future. You are slow.) Per usual, cashew milk toffee and

Someone asked me what my signature dish was last night, and I was totally stumped. I don’t actually have one! But I do like all of these. I wanted to keep this event vegetarian for the South Asia Institute, so I skipped some of the classic Sri Lankan short-eats – if it weren’t vegetarian, maybe

The tamarind lends a complex fruity note to these chocolate scones, and the cayenne is just enough to leave a little heat on the tongue. You can, of course, skip the cayenne if you’d prefer! (If you don’t have a mini scone pan, you can cut and shape these by hand, and bake on a

Took a little time for baking this morning, futzed with this recipe — it’s a little better now. Pistachio & Rosewater Mini Scones Delicate and fragrant, with a little nutty goodness to add to your morning or teatime. If you don’t have a mini scone pan, you can cut and shape these by hand, and

Midway through the first week of the semester, and I’m already tired! Time for a nice cup of heartening chai, to help me get through ’til Friday… And it turns out, it’s easy to make a vegan version of chai too! ***** Chai I’ve been delighted to see coffee shops across America start serving chai;

Whoops, I forgot to post yesterday’s recipe. Please count this for Tuesday — I don’t want to break my daily streak! Last night, I cooked this eggplant curry to take to my Global Asian Studies start of semester potluck; I wanted something luscious and richly satisfying, for vegans, vegetarians, and omnivores. Lovely with rice or