Author Archives: Emily Wasserman
Vegan Cinnamon Swirl Banana Muffins
I decided to make these vegan cinnamon swirl banana muffins the other day when I had a lot of almond milk to use up, and two very ripe bananas. I was going to make banana bread, but I feel like … Continue reading
Asparagus Enchiladas with Homemade Tomatillo Salsa
The other night I made some really good Swiss chard and white bean tacos, but then I had a bunch of corn tortillas left over. I also had some asparagus from my last farmers’ market delivery, so I decided to … Continue reading
Earl Grey Morning Buns with Chocolate Custard Filling
I’ve wanted to make these Earl Grey morning buns for a *very* long time, but I never got around to it, partly because they’re a commitment and partly because they require some difficult-to-find ingredients. For example, how many of us … Continue reading
Blueberry Cornmeal Scones from Sister Pie
Some of my favorite recipes during shelter in place come from bakeries that I’ve visited or would like to visit. In lieu of serving customers, many bakeries are posting recipes for popular menu items on social media. These blueberry cornmeal … Continue reading
Bourbon Chocolate Chip Cookies with Vanilla Sea Salt
I was going to tell you that these are the best chocolate chip cookies I’ve ever made, but that would be unfair to all the other ones I’ve made over the years. You can check out those recipes in my … Continue reading
PB and Jam Oats
My breakfasts during quarantine have been…how do I say…eclectic. One day I’m eating an everything bagel with avocado, the next I’m having chocolate covered doughnuts. In a way, that’s really good because it breaks me out of my usual routine. … Continue reading
In Defense of Salted Butter
If you’re a frequent home baker and cook like I am, you’ll notice that recipes usually call for unsalted butter. There’s a reason for this. Most recipes, especially those for cakes, cookies, and other sweets, are formulated to include a … Continue reading
