A queue of
eager patrons line the sidewalks that lead to the doors of
Christine Moore's bakeries and cafés in Los Angeles. Moore, the
pastry chef and mastermind behind the food and scrumptious baked
goods served at both Little Flower and Lincoln, honed her craft in
Paris. Her first book, Little Flower: Recipes from the Café, is a
favorite of mine and garnered great reviews from multiple
In this title, Little Flower Baking, she shares the bakery
recipes which have been tested for the home kitchen. When bakery
recipes are tested for home kitchens, it is a plus as sometimes
those recipes do not translate well in a non-commercial kitchen. A
stunning photograph of each tempting offering is shared and
provides inspiration to any level of home baker.
The book is well thought out and organized as follows: For the
Love of Baking, Mise en Place, Pastries, Cakes, Tarts & Pies,
Cookies, Savories, Sweets with two indexes one for Gluten-Free and
Vegan Recipes and then a complete index. The Mise En Place chapter
is extremely helpful as it details techniques such as Egg Wash,
Ribbon Stage, When to Sift Flour and more. This chapter covers the
basics: Brisée Dough (which was very easy and quite delicious),
Quick Puff Pastry, Basic Cakes through Buttercream Frostings. One
page in this chapter is an index to other basic recipes contained
throughout the book such as purées, compotes, a wide variety of
glazes and more.
There is a wonderland of scone recipes in Little Flower Baking:
Maple Oat, Curry Pineapple, Strawberry
Rose, Strawberry Basil, Honey Lavender, Plum Ginger and Peach
Ricotta Scones as well as several savory varieties: Bacon Cheddar
and Onion Swiss. The book is worth its price for the Maple Oat
Scone recipe alone. A famous coffee shop made a maple scone that
was my weakness and I've tried a few scone recipes that were
allegedly copycats. I made these scones one afternoon and they put
the scones from that coffee shop to shame - they tasted very
similar but somehow better. One note: I confess to not having
freezer space - so I refrigerated my scones overnight instead of
freezing them. They were done after 20 minutes in the oven. I
recommend refrigerating them for as long as you can before baking
if you lack freezer room as well. I baked half of the scones after
30 minutes in the fridge and they spread a little more but still
were delicious. The scones baked after refrigerating overnight were
tall and kept their shape. I had to give them away as rapidly as
possible because I couldn't keep my hands off them.
the weekend, I made the Potato Tart - I served it with a green
salad. It was delicious and beautiful and I almost didn't want to
cut it - but how could I not - potatoes, garlic cream, pastry
I have numerous tabs on recipes that require my undivided
attention - the Brioche Ring, Royal Biscuit Cake, Lemon Semolina
Cakes, Fennel Blondies, Pink Peppercorn Hibiscus Shortbread,
Raspberry Foley Bars, Fennel Morning Buns and the list goes on.
This book is truly a baker's dream.
There are some basic dishes covered such as Sticky Buns and the
gorgeous Lemon Meringue Pie on the cover, but truthfully Moore's
creations are anything but basic. She somehow makes everything look
delectable and high-end. While there are some typical recipes
covered, there are plenty of noteworthy recipes to excite us
including those mentioned above we have Turmeric Orange Cake,
Michelle's Tomato Ricotta Cake (with Tomato Cream Cheese Frosting)
and Buttermilk Five-Spice Crackers as well.
Photos for tested recipes by Jenny Hartin.
Jenny Hartin is an enthusiastic home cook who lives in
Colorado, owns the website The Cookbook
Junkies and runs the Facebook group also called The Cookbook Junkies. The Facebook group
is a closed group of 30,000 cookbook fans - new members are
Potato Bacon Herb Biscuits
Potato, bacon, and biscuits...all together!
This is a great way
to used leftover bacon and potatoes-just add a scrambled egg and
you've got breakfast. These keep well in the freezer,
Makes 15 2½ inch biscuits
2 cups (400g) Yukon gold potatoes
Olive or grapeseed oil for roasting potatoes
4½ cups (540g) all-purpose flour, plus more for dusting
1 tablespoon + 2 teaspoons baking powder
2 teaspoons sea salt
½ cup (30g) chopped dill, packed
¼ cup (12g) chopped chives, packed
¼ cup (24g) chopped parsley, packed
1½ cups (342g) butter, cut into 1⁄2-inch pieces and chilled
4 large eggs
¾ cup + 1 tablespoon (188g) heavy whipping or manufacturing
5 slices bacon, cooked and chopped
1 egg, whisked, for wash
1 tablespoon Maldon sea salt
Preheat oven to 375°. Rub potatoes with oil and roast until
fork-tender, about 25 minutes. Smash with a large spoon or fork and
In the bowl of a stand mixer fitted with the paddle attachment,
combine flour, baking powder, salt, dill, chives, and parsley on
lowest speed. Gradually add butter and mix at the lowest speed
until butter is well coated with flour and pea-size lumps form,
about 2 minutes.
Add eggs and cream. Mix until just incorporated, but no longer.
Add potatoes and bacon and mix on low speed until just
incorporated. Dough should be shaggy with some dry bits.
Transfer dough onto a lightly floured surface and pat into
1-inch-thick rectangle. Use a chef's knife to cut dough into 15 2½
inch squares. Transfer to a parchment-lined sheet pan, spacing
biscuits ½ inch apart. Use a pastry brush to apply egg wash.
Sprinkle biscuits with Maldon salt and freeze until firm, at least
1 hour, or overnight. They will keep in an airtight container in
the freezer for up to 2 weeks.
Bake, rotating halfway through, until golden, about 30
Sample recipe photo by Staci Valentine. Special thanks to
Prospect Park Books for sharing this recipe.