A crostata is an Italian pastry. The dough for the pastry is referred to as pasta frolla (a close relative of shortbread) and is usually filled with seasonal fruit or any number of homemade jams, sometimes even chocolate. Since it’s February in Chicago, and there’s no local fruit to be found, and because I love … Continue Reading

Hats off to all you bakers out there.  I must admit, I’m not a huge baker (well, besides experimenting with bread, that is).  Compared to cooking, I find baking a bit of a chore.  Probably has to do with the fact that I just don’t bake much and am not as confident in my baking … Continue Reading

Am typically inclined to make everything from scratch. Case in point: I got up at 5:30 this morning so I could make this pie for Patrick’s work holiday party. Probably not on most peoples’ agenda first thing in the morning. Nonetheless, in the wee hours of the morning I was busy grinding, toasting, melting, and … Continue Reading

I’m more of a savory than a sweets kind of person (well, except for dark, dark chocolate). But, it is Thanksgiving, which is not complete without a pumpkin pie, in this case, a kabocha squash pie. This is a fairly traditional pumpkin pie, albeit with a few twists. I made a ginger snap crust, instead … Continue Reading