March, 2015 | Just About Baked

Whole Wheat Cinnamon Raisin Bread

Every now and then, I treat myself to a cinnamon raisin bagel spread thickly with cream cheese. I don’t make this myself. Oh, no. I go to the local bagel place so they can do it right. If I were to make the sandwich, the cream cheese would not be as generously doled out. I’d be too stingy.

If I want a less indulgent version of that sandwich, I bake cinnamon raisin bread with whole wheat flour (mostly) and spread it with light cream cheese. It does the trick! Because really, what is better than freshly baked bread?

Better Than Tagalong Bars

Last week, I wrote about food blogging and its attendant challenges. Well, one of the biggest ones came up just a few days ago.

I was reading one of my favorite blogs for peanut butter desserts, Averie Cooks. I’m sure you’re familiar with Averie, but if not, she’s a peanut butter goddess. I own her cookbook, Peanut Butter Comfort, and I like to sit around and drool at her pictures.

Anyway, last Friday she posted these Tagalong bars. And as soon as I saw them, I slapped myself on the head and cursed. Because you see, I had a very similar bar cooling on my kitchen counter.

Shamrock Krispy Treats

This may come as a shock to you who know anything about me: I’m not Irish.

But you see, kids, I love holidays. Before holidays, there was darkness and cold. Holidays bring sprinkles and light. So you can bet that Irish or not, I’m getting into my St. Patrick’s baking groove.

But before I do that, I want to take a minute to remember Mr. Spock. As you know, Leonard Nimoy passed away a few days ago, and I’d be remiss if I didn’t say anything about him. Because, though you may not suspect it, I used to be kind of in love with him.