Blog : Pumpkin Cinnamon Rolls. King Arthur Flour - King Arthur Flour – Baking Banter. Have you ever baked something that made you do the Daffy Duck?
Carrot cake jam, wha? « the cosmic cowgirl. Impossible to Resist: Apple Cider Doughnuts. The way we see it, if you drive out to an orchard and spend a wholesome afternoon picking apples, you've earned a doughnut at the end of the day.
Besides apple cider doughnuts are as seasonal as the apples they're made from, so you should get them while you can - unless, of course, you make them yourself! Our favorite cider donuts are dense, cake-y rounds that melt on our tongues. They're tangy and just slightly sweet, with an underlying caramel flavor. Most of the recipes we found get that ephemeral apple flavor by boiling down cider until it's a concentrated syrup. Figgy Buckwheat Scones Recipe. Traditional British Recipe: Eccles Cakes. When I bit into the cake I found a firm yet yielding pastry, with tender, buttery layers and a hollow in the center oozing with spiced raisins and their treacly syrup.
It was astonishingly good — replete with butter and a spicy, mincemeat-like filling. Apple Tarte Tatin. Everything about this Apple Tarte Tatin is a good idea.
Everything except the scalding hot sugar, the super heavy 400 degree cast iron skillet… and the fact that you somehow have to flip that skillet and all of its contents out onto a serving platter. Ok… maybe not eeeeeverything about this tart is a good idea But! The French have been doing this for an eternity and they know a thing or two about how to make butter and sugar delicious. So, let’s just say that most things about this tart is a good idea. I’m tellin’ ya… burning your mouth of super hot tarte tatin because you can’t wait to slice into the darn thing!? Man I made this recipe tempting… didn’t it!? Zotz.......ON A STICK! The Best Waffle You'll Ever Eat: Gaufres de Liege Guest Post from Chichi of My Chalkboard Fridge.
Can you love a waffle so much that it becomes essentially impossible to do justice to its magnificence?
The first time I tried Gaufres de Liege I was in Amsterdam, where the waffles must have migrated and settled. The vendor was located on the museumplein near the Rijksmuseum Amsterdam and the Van Gogh museum. Served with a modest dusting of powdered sugar, the waffles were golden and crispy on the surface, with a chewy yet tender crumb within.
The yeasty sweetness of the dough inside was complex, like that of a baguette, yet it was so much richer and more indulgent. It was ineffably, incomparably delicious, and while the Van Goghs and Vermeers had taken my breath away, these waffles were works of art in their own right. If you order Belgian waffles at a restaurant in the United States, chances are you’ll be served an oversized waffle topped with whipped cream, surrounded by a battalion of strawberries. Finally, this recipe is adapted from an eGullet buddy, Doc Doughtery. Candied Pumpkin. Chocolate Decadence Minis: one-bite wonders. Do you like melted chocolate?
And chocolate cake? How about melted chocolate inside chocolate cake? Carol’s caramel corn: A sweet treat from a sweet lady. What could be better than a big bowl of freshly popped popcorn topped with a little butter and salt?
Well honestly not much; but for me, my friend Carol Colby’s caramel corn rates tops on the list. I’ve known Carol pretty much since I moved to town 16 years ago. She worked at the local post office; and before I met her, I was fascinated by her waist-length red hair. A food blog: Perfect buns (re-posting) Today (February 20, 2007) is vastlapäev or Shrove Tuesday again.
All youthful Estonians are sledding down the hills tonight, eating copious amounts of bean or pea soup and maybe even some pig's trotters afterwards, followed by several fluffy cream-filled lenten buns. Not me, however. I'm skiing on the slopes of Italian Alps, checking out the restaurants in Valle d'Aosta and stuffing myself on Italian food. Life is good. The post below originally appeared on March 1, 2006. Blood Orange Marmalade : The Hungry Engineer. This may come as a huge shock given that I'm firmly seated in central Texas, but I don't much care for winter.
While snow is beautiful and ice-coated tree limbs are ethereal, the chill that takes you when the bitter mid-west winds cut through your coat and gloves and scarf is something that I simply do not miss. On the other hand, winter does bring a few of my favorite things to eat. It is a happy day for me, when I realize that the market is again carrying blood oranges. Blood oranges (in my market, the variety available was 'Moro') are generally smaller than the big navel oranges we normally consume here in the States. Their skins are varying hues of “regular” orange to a blushing red, but it's nothing in comparison to the color within. Food in Jars » Blood Orange Marmalade.
Dear friends.
Vanilla Bean Marshmallows (Anne's Food Recipes)