Strawberries and cream biscuits. Did you go strawberry picking last weekend?
Did you haul home too many and they are disintegrating faster than you are able to can, preserve, or pluck them individually into your mouth? Do you have strawberry-stained fingers and toddlers? Boy, do I have a treat for you. It’s like a strawberry shortcake, stuffed inside a single cake. No wait, it’s a strawberry and cream scone, with overripe strawberries that melt, their juices trickling free of their 2-by-1 confines, as they bake. I thought long and hard about this when I made these what I confess to be a year ago.
One year ago: Roasted Peppers with Capers and MozarellaTwo years ago: Lamb Chops with Pistachio TapenadeThree years ago: Lemon Mint Granita and Pickled Sugar Snap PeasFour years ago: S’More Pie and Jim Lahey’s Potato PizzaFive years ago: Black Bottom Cupcakes and Spring Vegetable Stew Strawberries and Cream Biscuits Preheat oven to 425 degrees. Generously flour your counter. Sweet potato (and marshmallow) biscuits. I admitted somewhere in the comments last week that I’d all but abandoned making my own pumpkin puree these days, baking instead with the always-reliable canned stuff.
I think that as home cooks, it’s our tendency to want to do anything and everything that can be from scratch as such, but that I’d never been satisfied with the labor versus outcome balance of roasting pumpkin. Chocolate swirl buns. A few years ago, I conquered one of what has to be one of the seven wonders of my culinary world, chocolate babka.
Babka, if you’re new to it, poor you, is a brioche-like sweet yeast cake, usually rolled thin and spiraled around a filling of chocolate, cinnamon, sweet cheese or fruit, and is often studded with streusel. And I know that most people save their gushing prose for lemon meringue pie, 8 inches high, or brownies with swirls of peanut butter, candied bacon and candy bars inside, I know that most people hadn’t heard of babka before it became a punch line, but Alex and I fondly remembering the grocery store chocolate babkas — with endless spirals slicked with bittersweet chocolate — of our childhood and I couldn’t rest until I cracked the code at home. But it still has its limitations. I found the solution to this crisis — are you allowed to call the irregular appearance of homemade chocolate babka in your life a crisis?
Probably not. Yield: 12 muffin-sized buns. Boozy baked french toast. “Jocelyn, come over.
I’m making baked French toast for Dave and I.” “I’m too hung over. I’m dying.” “Bailey’s French toast will cure anything.” “I can’t do it. “Just call a car service. Petite Pumpkin Spice Donuts. Muffins, please accept our apologies in advance.
We did something bad. You're going to hate us. You're going to rue the day you stumbled upon this little corner of the blogging universe. Rue the day cupcakes! So we're going to try to make this a little easier on you. First, go put on your comfy pants. The ones that your boyfriend/husband/girlfriend/wife/sister/brother/mailman hate, but you love because they allow you to eat cookies/cupcakes/scones/muffins/DONUTS without that terrible tightening waist band feeling. You've got them on? Second, make these pumpkin spice donuts. We know, we're sorry. And by bad we of course mean shut the front door good. Glad you have those pants on now huh? Petite Pumpkin Spice DonutsMakes 24 mini donuts Print Recipe For Coating: 1/2 cup butter, melted 2/3 cup sugar1-2 tablespoons cinnamon (more if you're a cinnamon lover) Preheat oven 350 F. In a bowl, mix flour, baking powder, salt and spices together and set aside.
Apple cider doughnuts. I have never met a variety of deep-fried dough I didn’t like.
Yet, given that most doughy fried items out there are rather mediocre* — say, the chain donut shop steps from my apartment — I don’t find myself indulging this habit as often as I’d like. The exception to this rule is apple cider doughnuts, which I am absolutely weak in the face of. Despite the fact that even the loveliest looking ones at the farm stands tend to disappoint, I eat them anyway. Because it’s fall and crunching through ochre-tinted leaves, wrapping your fingers around a paper cup of mulled cider and eating even lackluster apple cider doughnuts is the right and proper thing to do.
Or it was. Okay, fine. Or maybe he will. Back to the doughnuts. . * My Favorite New York Doughnuts: People often ask me for local eating recommendations but I always dodge these questions because restaurant reviewing, dissecting and generally telling people where to spend their hard-earned money is so not my bag. Jacked-up banana bread. Confession time again!
