welcome

Welcome to Pattycake.ca 2.0!


The new pattycake: peruse the recipes using recipe tags, add your $0.02 with a comment ;-)

I'm pleased to announce that we've just updated the site! I've been hinting at it for a while, and it's finally live. It was a lot of work - and we're still working on it :-) (There were some things we wanted to change, and some things we had to...) You will notice some fabulous and friendly new features:

Comments can now be made on all blog entries and recipes. Share your thoughts!

Blog tags have been added to blog entries. Searching for info will be easy, fun and intuitive.

Recipe tags have been added to all recipes. You'll notice a dynamic recipe tag cloud for browsing recipes. See and sort recipes by keyword, i.e. vegan, gluten-free, cookies, easy...

Please feel free to let me know what you think, using the convenient "Add new comment" link below ;-)

The Spice Must Flow

Greetings! Welcome to pattycake - my own personal website and blog devoted to healthy baking and other fun stuff.

Speaking of baking, this morning I concocted up a variation of one of my favorite treats: biscotti! Biscotti simply means "cookies" in Italian. The biscotti most of us are familiar with are the "twice baked" variety often served with espresso. (These are also known as cantuccini.) Baking cookies twice allows them to keep for weeks. It also gives them a nice crunchy texture that is also great for dipping in your espresso, tea, milk, or wine.

Pecan Gingerbread Biscotti

I modeled this biscotti after another wonderful thing: gingerbread. It's March and still cold out - the perfect time for baking with spice. I used a combination of whole spelt and kamut flowers, honey, molasses, spices... and a generous amount of pecans. The aroma from the baking cookies was sublime - and is still lingering.

Check out the recipe: Pecan Gingerbread Biscotti

Ciao bella.