Description

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:

• Weeknight baking, by Michelle Lopez
• Good to the Grain, by Kim Boyce

Join our Cookbook Club!

• Our Instagram, @cookbookclubshow
• E-mail us: cookbookclubshow@gmail.com
• Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
• Our sponsors: Dropcloth Samplers
• Our guest: Emily Pagliarulo, @ejmaletz on Instagram
• Cook along with us! Next cookbook episode (releasing 5/15/2024): Vegetable Kingdom, by Bryant Terry