We love to bake — so today, we talk about some favorite recipes for these easy go-to bakes. Sara won a prize for quickbread at the Oregon State Fair, Emily brings us tips on making these treats gluten free, and Renee, as always, loves Melissa Clark.
Recipes mentioned in this episode:
- Carrot loaf cake with tangy lemon glaze (NYT)
- Banana bread (Weeknight Baking)
- Spiced banana brown bread (Now & Again)
- Gluten free zucchini muffins (Sprouted Kitchen)
- Pumpkin bread (Smitten Kitchen)
- Most adaptable one-bowl cornmeal pound cake (NYT)
- Pumpkin maple muffins (NYT)
- Caramelized brown butter rice krispies treats (NYT)
- Perfect blueberry muffins (Smitten Kitchen Every Day)
- Blueberry muffins (Grand Central Baking Book)
- Cranberry crumb muffins (NYT)
- Morning glory muffins (NYT)
- Toasted oat & apple muffins (Small Victories)
- Sled dog muffins (Simply Julia)
- Lunchbox harvest muffins (NYT)
- Figgy buckwheat scone (Good to the Grain)
Cookbooks mentioned in this episode:
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- Our guest: Emily Pagliarulo, @ejmaletz on Instagram
- Cook along with us! Next cookbook episode (releasing 5/15/2024): Vegetable Kingdom, by Bryant Terry