"Slow Like Honey" news and stories

Whether they're packed with walnuts, shaped like ghosts and goblins or infused with bacon and bourbon, brownies rarely fail to satisfy. Maybe it's the fact that their texture is somewhere between cake and cookie (when done properly), or just that they're always packed full of chocolate. Even a simple brownie -- with no bells, whistles or bourbon -- can be absolute perfection. Just ask Flickr user little miss amanda, who made these using a recipe from the New York City bakery Baked.

On her blog, Slow Like Honey, Amanda admits that while they're actually her second favorite brownies, they'll still "render you senseless" and are -- like any brownies worth their weight in chocolate should be -- better the next day.

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There's nothing about this photograph that I don't like. First of all, bread pudding with apples and raisins? Delicious! Second, look at all that wonderful light. It makes me want to be in that scene. Third (and this is a small, specific and quirky point), I love the spatula! I have a deep appreciation for a small, flexible spatula with an angled head such as the one you see there, and they are disappointingly hard to find these days. I have one that I picked up in a thrift store many years ago and the rivets on it are starting to go. If anyone knows where I could find a new one that looks like that, please let me know!

Thanks Amanda, for posting this gorgeous shot!

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I've always been a believer in the power of a quick bread. The Quick Banana Bread page in my mother's copy of the Joy of Cooking is stained and wrinkled from the number of times it's been used, and the note card that holds my zucchini applesauce bread recipe is dog-eared from repeated handling.

Amanda of Slow Like Honey made the Peach Oat Bread from the King Arthur Flour Whole Grain Baking book you see above, once again demonstrated the appeal and beauty of a nice loaf of fruit-studded quick bread. Good for breakfast and chock full of whole grains, this bread would be a great way to use up the last of those peaches hanging out in the fridge.

Thanks Amanda, for adding this one to the Slashfood Flickr pool.

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Oh muffins. Is there any time of the day when you aren't delicious? You're good in the morning or as an afternoon snack. You're especially nice in the evening, leftover from breakfast or brunch. Personally, I like to stash a few in the freezer, for those times when I need a sweet snack that isn't too cloying or unhealthy (I try to make my muffins fairly low sugar and high fiber). These particular Orange Berry Muffins look like they would satisfy the baked good monster that lives inside of me. Baked and photographed by Slow Like Honey, the recipe can be found here.

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