Category Archives: Recipes (Sweet)

Fragrant & Fabulous Candy Cap Granola

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I like topping my yogurt with granola made with mushrooms. How about you?
I like topping my yogurt with granola made with mushrooms. How about you?

Ever thought about making granola with mushrooms?

It’s not as wacky as it sounds.

Because when it comes to dried candy cap mushrooms, their beguiling maple syrup-curry flavor is a natural for your favorite mix of oats, nuts, seeds, and dried fruit.

So, when I spotted a recipe for “Candy Cap Granola,” I was all over it.

This fun recipe is from “The Mushroom Hunter’s Kitchen” (The Experiment, 2025).

It was written by the Bay Area’s Chad Hyatt, a chef and expert forager. It is filled with information on varieties of both cultivated and wild mushrooms, with tips on best ways to cook and preserve each one.

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A Beautiful Jolt of Green

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A bit of green for the holiday -- or any day.
A bit of green for the holiday — or any day.

Some people like to wear green on St. Patrick’s Day.

Me? I like to eat it.

As in matcha.

And you thought I was going to say “kale,” right?

On a holiday all about revelry, I choose to let loose with slices of tender “Matcha Latte Loaf.”

The recipe is from “Dorie’s Anytime Cakes” (Harvest, 2025), of which I received a review copy. It’s by the incomparable Dorie Greenspan, of course, the five-time James Beard Award-winning cookbook writer and baking authority.

As the title implies, it’s a collection of recipes for cakes of all shapes and sizes that really satisfy — without being too complicated or cumbersome to make.

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These Cookies Get A Little Bling

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Cookie stamps give these cookies a showy appearance. But you can also flatten the dough balls with the bottom of a drinking glass.
Cookie stamps give these cookies a showy appearance. But you can also flatten the dough balls with the bottom of a drinking glass.

“I Want to Eat Cookies.”

That’s the title of this cookbook (Hardie Grant, 2025), of which I received a review copy.

But it could just as easily be my daily mantra.

Because left to my own devices, I would eat cookies every day — morning, noon and night.

Good thing this purse-sized book has more than 90 recipes to tempt should I ever make good on that.

The cookbook is by Ellen Morrissey, a New York City-based writer and editor who is a former editorial director for special projects for Martha Stewart Living.

You’re sure to find just the cookie to satisfy your sweet tooth from a collection that includes “Brown Butter and Toffee Chip Cookies,” “Milk Chocolate Hazelnut Meringues,” “Whisky Currant Shortbread,” “Sugar-Spiced Grahams,” and “Yo Yos with Berry Buttercream.”

With a half-full bag of masa harina in the freezer, I couldn’t help but want to give “Glazed Masa Harina Cookies” a try.

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Sponsored Post: Fritter-Style Pazazz Apple Pancakes with Creamy Brown Sugar-Peanut Butter Sauce

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Yeasted pancakes brimming with Pazazz apples that get finished with a velvety peanut butter sauce.
Yeasted pancakes brimming with Pazazz apples that get finished with a velvety peanut butter sauce.

What happens when pancake batter gets a lift from yeast and a boost from an eye-popping amount of diced fresh, juicy Pazazz apples?

You get a stack of irresistible “Fritter-Style Apple Pancakes.” Served with a creamy, brown sugar-peanut butter sauce, they are sure to impress for breakfast, brunch, snack or dessert.

Tender yet with wonderful lofty chew to them, these golden fritters are made with minimal sugar so that the naturally sweet and tangy taste of the Pazazz apples really shines through.

A late-season variety, Pazazz are related to the Honeycrisp. Grown by a small group of family farmers across North America, these shiny red-skinned apples with yellow-green striations are perfect for snacking out of hand or to feature in all manner of sweet or savory recipes. Pick some up now at your favorite grocery store.

Pazazz apples.
Pazazz apples.

The original recipe for these fritter-style pancakes comes from “Dobre Dobre: Baking From Poland and Beyond” (Chronicle Books, 2025), of which I received a review copy.

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Rapturous Strawberries ‘N’ Cream Cookies

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Made with freeze-dried strawberries and velvety white chocolate.
Made with freeze-dried strawberries and velvety white chocolate.

There are cookbooks that offer up small snippets here and there of the author’s life.

And there are culinary memoirs of lengthy prose that are rather miserly when it comes to including but a few recipes.

“Will This Make You Happy” (Chronicle Books), of which I received an early review copy, is a welcome hybrid that debuts in March, and is already available for pre-order.

It brims with more than 50 recipes But more so, it warms the heart as it demonstrates how the simple act of baking can be so profoundly transformative.

The book was written by Tanya Bush, a Brooklyn-based writer, editor, and baker, who co-founded the publication Cake Zine. She is the pastry chef at Little Egg in Brooklyn, where her crullers have won a devoted following. No slouch in the writing department, she earned an MFA in creative writing from Hunter College in New York City.

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