I'm Back!

 I admit it: I’ve been bad. It’s been a little over a year since my last post to this blog. But I have a suitcase full of excuses at the ready. First and foremost, I was working on my next book, which will be published in the fall of 2015. As you can imagine, cookbooks are a lot of work and eat up a good deal of time. There’s shopping, testing

(sometimes multiple times), writing and, finally, propping, styling and photography. Next the manuscript needs to be edited, copy-edited and proofed. Phew – I’m exhausted just thinking about all that work. The good news is that my book is almost done and I’m ready to get back to blogging on a regular basis. Thanks for bearing with me.

There are some wonderful new cookbook releases this fall, including a long-awaited book, The Baking Bible, from my friend Rose Levy Beranbaum. Rose is the most meticulous baker and recipe writer I know. Her recipes are not only wonderful, they are also foolproof. Rose has a real knack for including every important detail in her

recipes, taking the guesswork out of the baking process and ensuring success every time. Glancing through The Baking Bible, my only quandary is deciding which recipe to make – I want to eat them all. The recipe  that caught my eye this time is the one for Rose’s Coffee Crumb Cake Muffins. Baked in a Texas size muffin pan,

these individual coffee cakes are incredibly tender, and each has a hidden ring of apple inside. Ideal for a weekend brunch or afternoon snack with a cup of Joe or tea. They also freeze well, so make a double batch now and have them on hand for the holidays.