Ever since I first flipped through Elizabeth Prueitt’s latest cookbook, Tartine All Day, in the spring, I’ve wanted to make this apple beehive.
I’ve long dismissed blondies as a sort of lesser dessert.
Spring has, at long last, sprung. The tree outside the living room window is in full leaf. The neighborhood is dotted with colorful blooms. The farmers markets have opened.
It’s been a busy month for us. Our suitcases have gotten a workout.
We moved and began to unpack. Two weeks later we packed our bags and headed to Vegas where Dan was attending a conference.
In the summer, I love rustic fruit-filled baked goods. I’ve eaten my share of crisps and crumbles and cobblers, but until recently, I was unfamiliar with the buckle.