Cinnamon rolls, cinnamon buns, cinnamon swirl bread, I love it all. Sinking your teeth into a fresh, warm cinnamon roll is one of the best experiences on earth. That’s why I was feeling so guilty…
‘pastries’ category
White Chocolate Cinnamon Rolls: like a flash, like a vision burnt across the clouds
April 26th, 2013 by
Recipe: White Chocolate Cinnamon Rolls
Danish Pastry: beauty or the beast?
February 19th, 2013 by
Recipe: Danish Pastry
This is a semi-success.
This is a kinda-failure.
Both are delicious. Why does one go to the head of the class, the other straight to the principal’s office?
Gluten-Free Spiced Chocolate Tart: for the gingerly at heart
February 1st, 2013 by
For years, we have seen chocolate become infused with hot stuff- chilis, chipotle, and wasabi. This, for the chocolate purists, may be considered a small crime, but in our world of fusion cuisine just happens to go with the flow of traffic.
This blog began as a request for a chocolate cream pie, but since I couldn’t imagine anything better than Susan Reid’s recipe on our website, I figured my time would be better spent on a new creation.
The inspiration for the ginger came when I pulled the 9″ x 9″ square tart pan from the rack and imagined other square-shaped dishes- the kind you see in Asian restaurants wearing sushi, rice noodles and pickled GINGER.
Chocolate Dacquoise: Time to turn the heat on
January 31st, 2013 by
Recipe: Chocolate Dacquoise
Besides warming your tootsies and keeping your pipes from freezing, turning on the heat for the winter can have a great effect in your kitchen.
Bread dough rises well, cookies stay nice and warm, and the humidity disappears, making it a perfect time for meringues and their grownup cousins, dacquoise.
DA-what? DA-who?
Golden Stollen: Old World, meet New
November 2nd, 2012 by
Recipe: Golden Stollen
Stollen. (Say “schtollen,” the word spoken with that guttural German flair which, after all, is its birthright).
Dresden, Germany has been known for its stollen since at least 1474, when this classic Christmas sweet bread was first mentioned in print.
And the stollen you purchase at your local supermarket sometimes seems like it might have been around since 1474, doesn’t it?
Dry. Crumbly. Filled with hard bits of… what is that? Fruit? The dreaded “peel”?
As Americans we like to change things up. And stollen is no exception.
Case in point: this golden stollen, its color, flavor, texture, AND nutrition all enriched with a healthy dose of…
County Fair Fried Dough: happy fry-day!
June 28th, 2012 by
Recipe: County Fair Fried Dough
Fried dough.
Two simple, straightforward words.
Fried. Dough.
Yet what a wonderful metamorphosis takes place when a simple flour/butter/water dough hits a scant 1/2″ of hot oil.
POP goes the dough, coming suddenly to life as air, trapped inside, expands to create big bubbles.
And what was formerly a soft, pale round of dough becomes golden brown and snapping crisp, the tasty essence of why we love doughnuts and french fries.
It’s all about that crisp deep-fried crust and flavor – even though 3/8″ of peanut oil could scarcely qualify as “deep” frying.
Have you resisted churros, beignets, and other deep-fried treats because you hate the thought of a gallon of hot oil bubbling on the stovetop, covering you and everything within reach with a rich patina of eau de doughnut?
Churros: crullers with crunch
June 7th, 2012 by
Recipe: Churros
Living here in New England practically my entire life, I’m very familiar with doughnuts.
VERY familiar.
Cream Puffs and Éclairs: puff & stuff
April 30th, 2012 by
Recipe: Cream Puffs and Éclairs
About a month ago, I posted the following question on our King Arthur Flour Facebook wall:
“Question: Have you, would you, or are you interested in making cream puffs, chocolate éclairs, and/or profiteroles (ice cream-stuffed puffs)?”
I expected a moderate response. I mean, cream puffs and éclairs aren’t the most au courant dessert these days. Compared to cupcakes, they’re positively old school.
Well, guess what? Our Facebook followers, which I know include a lot of you, dear readers, are apparently not averse to “old school.”
Over 1,000 of you responded in the affirmative: YES, bring those cream puffs on!
Mardi Gras Jam Buns: the un-pazcki.
February 13th, 2012 by
Recipe: Mardi Gras Jam Buns
Repeat after me: these are NOT pazcki (say “POONCH-key”).
They have no paczki aspirations whatsoever. They’re nothing like what your babka or your busia made.
Sure, they started out to be pazcki, those fat, soft, luscious jelly doughnuts served on Mardi Gras throughout the Midwest, and in Polish-American households everywhere.
But truth to tell, this Irish-Norwegian-New England baker couldn’t pull them off.
A paczki pro I’m not.
Tuile: Delicate, delicious flowers from flour
February 7th, 2012 by
Recipe: Tuile
Looking for a new and beautiful way to show someone you love them? Tired of sending roses or a box of chocolates? Why not make edible, delicate flowers filled with chocolate that will delight the eye and the taste buds. You’ll be earning some major hugs and kisses, that’s for sure.