Sweet
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Pumpkin Cinnamon Buns with Date and Walnut Filling
With fall in full swing, and Halloween and Samhain only a day away, it’s time to break out the pumpkin spice buns. Now, I’ve made plenty of sweet breads on the blog before ( pumpkin chocolate babka, cinnamon walnut challah, and orange and cardamom sweet rolls to name a few), most of which are heavily spiced and heavily festive. This one is no exception. I like what I like, okay? This recipe, however, is the first on the blog to feature the look, technique, and texture of a classic cinnamon roll (think Cinnabon). While it’s nothing fancy, it is something that can be tricky to get just right, especially when…
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Beets & Cream Ice Pops with Strawberries
It’s officially fall, and beets are in season! But depending on where you live, you may still have a few warm days ahead. Here in Montana, we’re enjoying the second wave of in-season, and wonderfully inexpensive strawberries. But with summer winding down, this will be the last of them. SO. It’s time to make the last cold treats of the year, and do so colorfully. Popsicles in general are very easy to make, and the recipe is much more of a general guideline than anything else. I wanted these to be sweet enough to make the beets palatable, but not quite dessert-sweet, if that makes sense. So if you haven’t…
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Simple Cherry Galette
The reason this cherry galette recipe only has three pictures is because, well, it wasn’t supposed to be a blog post. I was wanting a picture with some purple/maroon hues to add to the portfolio, so I threw this together and took the shots, only to realize afterwards how DELICIOUS it was. I’d made an extra rough pastry for the sake of visual texture, and halved fresh cherries instead of using canned pie filling so it wouldn’t look too soupy… but the result was unintentionally amazing. I had one bite and then ran upstairs to my office to type up what I could remember of my impromptu recipe and I…
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The Best Banana Nut Muffins {Ever}
The Best Banana Nut Muffins (Ever) For the Batter: 1 1/3 c. all purpose flour 1/2 c. packed brown sugar 1 t. baking soda 1/2 t. salt 1/3 c. coconut oil, melted 3-4 overripe bananas, mashed 1/3 c. Greek yogurt 1 egg 3/4 c. finely chopped walnut or pecans 1 t. cinnamon (opt) For Streusel Topping: 1/4 c. butter (cold and cut into small cubes) 1/4 c. flour 1/3 c. brown sugar 1 t. cinnamon 1/2 c. finely chopped walnuts or pecans To make streusal topping: Add all streusal ingredients to a small bowl and mix with a fork or with your fingers until the mixture resembles pea-sized crumbs. Set…
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Pistachio Chiffon Cake (Alien Free)
I scoured the internet. For days. And I couldn’t find a pistachio cupcake recipe that wasn’t neon green. This started about three weeks ago when I was browsing things-I-don’t need at Costco, and fell upon a bag of very well-priced, pre-shelled pistachios. I told myself I’d be a fool not to utilize this rare and important opportunity. So, you know, I put them in my cart along with the coffee scented honey, hibiscus hard cider, 4 pound bag of goji berries, and a cheese I can’t spell. Upon returning home, I began doing a bit of recipe research for some pistachio inspiration. Pinterest, Google, and Instagram were filling my feeds…
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Basic Dutch Baby + Savory Spring Dutch Baby with Hollandaise
For anyone who doesn’t follow my Instagram, Myles and I have big news: we’re chicken parents! Even though it’s been more dreary than sunny the last while, we’re buzzing with the idea of spring. I have nearly all of my plants started (I keep saying I’m done, and then I buy more seeds… oops), and the chicks have officially entered their ugly-teen-stage. Things within the house are very much alive, just waiting to burst through the doors once the weather allows. Really, once the man who’s building the house next door allows. We’re situated at the top of a little hill in our little town. It’s nice during flood season…
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Panna Cotta with Blood Orange and Rosé Gelee
Panna cotta is fancy milk Jell-o. That’s it. That’s all it is. And it’s almost as easy to make, but way more impressive. If you’re from anywhere in the midwest, you’re probably very familiar with the various Jell-o salad concoctions that end up at the local potlucks. Well, this is easier to make than most of those, but it sounds, and looks, way more sophisticated. And I guess it kind of is, because it’s Italian, and that gives any dish auto-classy points. This particular version could also be classified as a sort of Jell-o shot, if you don’t cook the alcohol out of the wine. Like I said, classy. On…
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Enriched Dough + Orange and Cardamom Sweet Rolls
Does anyone else dream in sweet breads? No? Just me? I have a very committed, long-term relationship with simple carbs. We’re a sort of power couple, if you know what I mean. I make them, they are delicious, I eat them. It’s great. The thing about them, or I suppose really the thing about people’s perceptions of them, is that they’re made out to be this strict, tedious thing. People are often comfortable with experimentation when it comes to the stove top. Throwing carrots in a spaghetti sauce, or corn in alfredo, folks have no problem with creativity. But it seems that when we get to baking, it’s all about…
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Irish Coffee Layer Cake
Irish coffee. The cocktail that every coffee shop in Ireland offers– even in establishments where no other alcohol is served. Because they actually drink it in the morning, apparently. That’s Ireland. While don’t have the Irish blood or tolerance to allow me to have even plain coffee in the morning, let alone coffee with whiskey, I will absolutely have them both for dessert. But obviously I’m going to add chocolate. And, well, cake. I’m going to make it a cake. I honestly think this is one of the best first-try recipes I’ve ever invented. It’s based off of the chocolate cake recipe from my Dark Chocolate Cake with Blood Orange…
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Spiced Walnut and Eggnog Challah
One of the benefits to being an agnostic, atheistic, cynical type, is the flexibility one has with one’s holidays. You can analyze what you’re really celebrating for and how you want to do that, if you want to at all. Do I want to stick to my more beloved traditions? Yes! Do I also want to steal bits and pieces from everything and everywhere to handcraft my perfect, customized winter holiday that has everything I want and nothing I don’t? Also yes. Does that mean taking Jewish cuisine and infecting it with modern Christian tradition to be eaten at a heathen’s table? You bet your butt. In all honesty, I don’t…
