Finding Balance Through Food
These muffins are simple, delicious, and a great way to make use of fresh apples—really any kind will do. While they’re enjoyed year-round in our house, the addition of cinnamon makes them the ultimate autumn snack.
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Old-fashioned braided breads like challah are familiar to Katherine, who grew up with an Eastern European mother. When she came together with her wife Susan, Susan’s Jewish roots elevated challah to a place of tradition for Shabbats and high holidays. The 2-tier style challah we make today melds the past and present and is outstanding for French toast.
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Our lighter and fluffier version of classic cake brownies still has all the chocolatey goodness of the original. Served warm with a scoop of vanilla ice cream is our favorite way to enjoy them!
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Of Scottish origin and often served with tea, these scones are like a sweet biscuit. They’re not too sugary and are fairly light with a golden exterior and soft interior. Blueberry is our favorite add-in, but we’ve prepared and enjoyed this recipe with cranberries, raisins, and just cinnamon as well.
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This cinnamon sugar cookie originated in Germany but became popular in New England a long time ago. We love the whimsical name, the simplicity, and the soft yet crispy texture our recipe creates.
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These little cakes are a favorite of Katherine’s so we always make them special for her birthday. Not too dense and filled with fluffy whipped cream and sweetened strawberries, they’re enjoyed by all.
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Homemade banana bread was a staple snack in Julia’s eating disorder recovery. This treasured baked good is equally as nutritious as it is delicious and can be augmented calorically with the addition of ground nuts, shredded coconut, or chocolate chips to the batter.
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The simple preparation and use of common pantry ingredients have made these delectable bars a regular in our kitchen. The light lemony filling combines beautifully with the flaky golden crust to create a perfect bite.
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Nourish 