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<img alt="" src="http://makezineblog.files.wordpress.com/2010/09/pumpkinycinnamonroll.jpg?w=629&h=449" width="629" height="449" class="mt-image-none" style="" /> 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:
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.
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?
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.
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.
Several years ago I was at a local farmer's market, looking over a baker's spread, when a small round pastry caught my eye. It was neatly stacked on its fellows, each crimped, golden, and speckled with grains of sugar. What's that?
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!?
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.
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.
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.
Do you like melted chocolate? And chocolate cake? How about melted chocolate inside chocolate cake? Want to make this dessert the EASY way? No, not with a mix; with a simple technique.
Carol’s caramel corn: A sweet treat from a sweet lady | King Arthur Flour - King Arthur Flour – Baking BanterWhat 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.
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.
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.
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.