Jolene's Recipe Journal

Each January I make a list of recipes or techniques I'd like to master and a great source of information is Nielsen Massey's Better Your Bake series.  I've used their tips previously in some of our favorite dishes, Honey Vanilla Pancakes (Tip #1: How to separate eggs & whisk), Brown Butter Chocolate Snickerdoodles (Tip #2: How to brown butter), and Mini Chocolate Eclairs with Vanilla Pastry Cream (Tip #4: How to fill a pastry bag).

Spring is the perfect time for fresh fruit baking, and this  strawberry rhubarb quick bread recipe is moist, tender, and full of fruity flavor . Loaded with chunks of strawberries and tart rhubarb, this quick bread comes together in just one bowl and makes a delicious breakfast, snack, or springtime dessert. Using fresh or frozen fruit works well, and a sprinkle of raw sugar on top adds a subtle crunch.

I hope you've been enjoying Spring Sweets Week as much as I have.  I'm constantly amazed by the awesome, creative recipes my fellow bloggers come up with! For me, some ideas pop straight into my head right away, and this dessert was one of those.

Lemon pizzelles are a classic Italian cookie that’s light, crisp, and fun to make at home. Even though you need a special iron to make them, the rest of it is really so simple. 

I've talked often about our family gatherings and all of the great food I remember from growing up. It seems like I have a much clearer memory of the desserts more than anything else.  I remember a larger, puffy cookie that was almost crumbly in texture, shaped like crosses or Easter eggs, covered with a glaze and sprinkles.

  March is Maple Month here in NH.  We love getting out to the sugar house and picking up a gallon of syrup and some other maple goodies.