bell & basket

cooking. baking. home.

Mini Whole Wheat Biscuits (with whipped honey butter)


Every Sunday morning I wake up to photos of biscuits on my Instagram feed.

Because of this, I’ve had the desire to bake biscuits every weekend of my recent adult life. Today, I woke up, threw my hair into a bun, rolled up my sleeves and had at it!

And it just so happens that this particular biscuit recipe is for anyone who doesn’t have buttermilk in the fridge (because who does?) and also for anyone who ran out of all-purpose flour (yep, that’s me), and also for someone who might have a stick of unsalted butter already at room temperature on the counter to make the most amazing whipped honey butter (me again).

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Pickled Radishes, Carrots and Full Sour Pickles


Pickles are a food I crave at least once a day. Especially after a long run (when I need to replenish salt and sugars), my body is begging for a few cornichons, a large full sour pickle or a plate of pickled beets. Oddly enough, I’ve never ventured into making my own pickles. Until now!

What I’ve found so far is that making pickles is easy and cheap. The most important thing, in my opinion, is that you use unwaxed cucumbers and organic veggies. You also want to make sure to use glass jars–and that you have enough room in your fridge.

What I like about this process so far is that you can flavor your veg with whatever spices and herbs you’d like. I’m a purist when it comes to cucumber pickles (just salt, water and garlic) but I’m pretty open when it comes to flavoring carrots, string beans, radishes, green tomatoes, beets, and anything else. I’ve even added organic lemon peel to some of my pickled radishes and they are absolutely delicious.

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Strawberry Rhubarb Oat Bars

You know it’s officially spring when the farmers market is bursting with beautiful stalks of tart, fibrous, green and pink rhubarb! I love the stuff. It epitomizes the season.

This recipe is so easy and takes minimal time and effort. I’ve replaced the strawberries with other berries and really, anything goes with these beauts. The rhubarb compote is also delicious on yogurt or mixed into a vinaigrette, to bring out some sweet/tart notes.

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