Peachberry Tart

I have been absolutely dying to use my new tart pan for almost a month now, and yesterday I finally found an opportunity. It's a non-stick, removable bottom, lifetime warranty pan from Wilton, and if you don't have any of their spectacular products I suggest you get some, because they're wonderful. I'm planning to make tons of tarts over the next few weeks - sweet tarts, savory tarts, every tart I can think of!

We had a bowl of freshly-picked blackberries sitting in the fridge, and a flat of peaches, and they just screamed "make us into a delicious summer tart!" Well, when the fruit starts talking to you, I reckon you'd better listen to it! I decided to modify and combine several recipes into one, and the result, I must say, was scrumptious, and a perfect end to a summer meal.

A Birthday Bird and Buttercream Frosting

I couldn't resist posting a picture of this adorable birthday cake that my mom and sister decorated for my birthday party a few weeks ago. I actually baked the cake, but they wouldn't let me decorate it myself. Even after more than 20 years, they still insist on decorating and surprising me with a cake every year - and I really don't mind at all. What can I say, I like cake! :)

Also, in case you were curious, "Didi" is a family nickname; it's what I used to call myself when I was very young.

Even though I don't have any more pictures, I'll give you the recipe for our delectable buttercream. I've tried several different recipes, and this one always takes the cake (pun intended!). One recipe is just about right to frost a double-layer 9 inch cake, but if you want to do a lot of decorating you might want to make 1 1/2 or 2 batches.

Thumbprint Cookies

These buttery little cookies are traditionally Christmas cookies - and I always make them in December - but who says cookies have to be confined to Christmas? If you insist on keeping your seasonal foods in order, just call this Christmas in July.

I remember my sister and I making these when we were quite young, with my mother supervising. We loved pressing our thumbs into the small, warm cookies to make a space for the jam. I always loved the ones rolled in nuts, but my sister, who used to tell strangers that she had a nut allergy (not true!) so they wouldn't serve her any, always made sure we left some plain. Either way, they are delicious both for cold winter nights and warm summer afternoons, maybe with a cup of tea or iced coffee.

I also like that these cookies aren't too sweet, so they show off the star ingredient, the jam (jelly, preserves, whatever you like to call it). Over the years, we've tried strawberry, blueberry, apricot, peach, apple butter, cherry butter, and orange marmalade, and they've all turned out great, so I think it's safe to say that you can pick whichever fruit you like best. 

Welcome to the Aviary

This blog is mostly about baking (and food in general), but we can't ignore the other part - the birds. I'm lucky to work at an aviary this summer, overseeing a breeding program for Dark-eyed Juncos. The junco is a handsome sparrow-like passerine (that means a perching bird, as opposed to something like an owl, hawk, or buzzard), but we usually don't see them here in the midwest except in the winter.

Every winter, juncos migrate southward from their usual homes in Virginia, the Dakotas, Northern California, and other higher latitudes. I see them in my snowy garden pecking at the seed we scatter for our bird friends. But at the aviary, we can observe them all year long. My breeding juncos live in a 2x4 and chicken wire house with a concrete floor so mice, who like to eat bird eggs, can't get in.

Bird-Worthy Brownies

What better way to start a new blog than by making the title recipe?

Brownies. One of my favorite desserts of all. They're chewy, gooey, fudgy, and - most importantly of all - brownies are undeniably chocolatey. Not only is chocolate good, I'm firmly and utterly convinced that it is also necessary for life on Earth. Really.

There are hundreds of brownie recipes floating around on the web, and on little paper slips in people's recipe boxes. Some of them are more gooey, others more cakey. Some have caramel and some have peanut butter. Some even have cheesecake baked in. They're all delicious. But sometimes, you just want a plain, no-frills brownie. Do you ever feel like that? Cut the almonds and pine nuts, forget the coconut and candy bar pieces. Put a hold order on that cream cheese, because it's time for a simple - but delectable - brownie.