Blog : Pumpkin Cinnamon Rolls. As the weather gets more crisp and the calendar gets closer to October, I start to crave pumpkin.
That’s why Katie Goodman’s recipe for pumpkin cinnamon rolls has me drooling at just the thought of the taste. Katie writes: It’s like a fall version of the Meyer Lemon Sticky Rolls with Cream Cheese Frosting. King Arthur Flour - King Arthur Flour – Baking Banter. Have you ever baked something that made you do the Daffy Duck?
You know, the cartoon scene where Daffy runs about yelling, “I’m rich, I’m rich, whoop, whoop, yippee, I’m rich!” He’s bouncing around on his head, feet, hands, and rump in a spastic outpouring of sheer joy. Carrot cake jam, wha? « the cosmic cowgirl. My goodness, whoever heard of such a thing as carrot cake jam?
Not me. i think it’s it’s just ridiculous. and delicious. i really thought i was not going to like it but i do. i’m imagining a whole mess of this on top of another whole mess of cream cheese on top of…well, you get the idea. i needed to preserve something with carrots as per the can jam assignment for this month. i really thought about canning my mexican hot carrots and eventually i will. but i managed to intimidate myself out of it as the last time i made pickles and water bath canned them, they went as limp and colorless as an old rag doll. i know what you’re asking yourself : does it really taste like carrot cake? 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. Figgy Buckwheat Scones Recipe. I've been waiting for months to write this post.
The better part of a year, even. I'm positively itching to share this with you, so here we go. 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. I wanted to try these things myself. I discovered that Eccles cakes have been a regional specialty in England since the late 1700s. They're similar to Banbury cakes — another tantalizing, seemingly legendary delicacy from my childhood reading. They were first sold by a shopkeeper in the small town of Eccles and they became quite the rage, popular at the local church fairs, and eventually they got themselves exported all over the known world. But the secret of the recipe was kept close and aspiring copycats had to guess at it. 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. Zotz.......ON A STICK! I love those zotz. If you have never had one, it is a hard candy with a powder inside that reacts to saliva and produces carbon dioxide bubbles, thus forming lots of sour foam. I found out that the three ingredients are an acid, a base and a sweetner. The acid is citric acid and the base is baking soda. 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.
Candied Pumpkin. This recipe is similar to candied yams, and is a great use for pumpkin.
In Mexico, candied pumpkins are often used on the family altars during Dia de los Muertos And after Halloween, all of the leftover pumpkins go on sale and it is the perfect time to enjoy the fall harvest. This recipe is also non-fat. When you're done cleaning out the pumpkin, you can use the seeds to make Pepitas Prep Time: 15 minutes Cook Time: 2 hours Total Time: 2 hours, 15 minutes.
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.
It was just lovely, and so is Carol. It wasn’t until I started working here at KAF that I realized Carol and I live only 1/2 mile from each other, and that she’s an excellent baker with a wacky sense of humor. 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. 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. I’ve learned a lot about the process of making marmalade since the days when I posted this recipe. I don’t recommend that you follow the instructions I wrote below.
I’m leaving the post up because I hate leaving holes in the site, but I ask if you’re looking for marmalade guidance, you visit this post instead. It can be made with blood oranges in place of the variety of citrus, should you be wondering. This marmalade wasn’t part of the plan I had neatly laid out in my head. Vanilla Bean Marshmallows (Anne's Food Recipes)