Baking

A Jewish traditional bread, this beautiful babka coffee cake with a ribbon of rich, chocolate hazelnut spread is excellent served for breakfast or enjoyed as a midday snack.

This playful dessert combines creamy peanut butter with a moist chocolate brownie and a crunchy center.

Our recipe for savory, individually sized veggie quiches, resembling blooming flowers, are beautiful displayed on a platter to create a colorful spring brunch bouquet.

This custardy cold-weather torte is made completely in the blender, keeping the prep work to a minimum. Bake it in individual custard cups or use a pie plate and cut into slices.

Eye-catching and delicious, this Matcha Layer Cake is an elegant dessert centerpiece, especially when topped with fresh fruit.

These crinkle cookies make a great gift or a pleasing gluten-free addition to any plate of holiday cookies.

Enjoy all the chocolate goodness you expect from brownies without gluten or dairy products.

These Nora’s Kitchen vegan gluten-free turmeric bars will be a hit for any household. Whether your guests at your next potluck are actually vegan or not and you want to surprise your gluten eating friends when you admit these are actually gluten-free, these bars will be a hit with anyone. Can’t wait for you to try it in your own home.

Minty and chocolatey with a touch of chai, this brownie recipe comes to us from local maker Blue Lotus Chai in Eugene. Simply bake, chill, frost and enjoy!

A baked French custard, clafoutis (pronounced kla-foo-TEE) is perfectly suited for the Northwest whether using berries or cherries. A wonderful addition to brunch or a sweet end to dinner.