Unlike my sister Laurie, aka the Accidental Baker, I believe some of the best desserts are fruit-based rather than chocolate-based. Case in point, this Brown Butter Nectarine Cake I made from a New York Times recipe this weekend. Using some beautiful nectarines I picked up from my neighborhood fruit stand, I sauteed them first in lemon juice and sugar, then added them to a base of browned butter and a light buttermilk cake batter. It turned out so fresh and delicious. Although next time, I might use less sugar since the fruit is already so succulent. This would be the perfect ending to any summer dinner, though I may end up eating the leftovers for breakfast this week since it’s so tempting.

Thinking about stopping by for some pop up pie after brunch today…

Homemade bread ala Jim Lahey’s No-Knead trial #1 (Taken with instagram)

It didn’t rise very much but it tastes good. Next time I’ll try to do the whole of the first rise inside my unheated oven, clearly my apartment temperature is too cold.