The other day I was reading my daughter a bedtime story that had a particularly tasty-sounding description of brunch, featuring fluffy omelettes and sugar-dusted donuts. For some reason the latter caught her attention, and before I knew it I was promising to make sugar-dusted donuts of our very own!
Of course, I really don’t like the hassle of deep-frying, but I find baked cake-style donuts to be not particularly donut-y, so I searched the internet for a recipe for yeast-raised baked donuts. Preferably with a minimum of kneading, because I didn’t want to have to break out the stand mixer. Eventually I found one that looked pretty good— it had a two-stage rise, one at room temp and one overnight in the fridge, and could be baked up in the morning. Reviews were decent. So I gave it a shot.
So it’s definitely fall, and to me that means desserts full of spices, oatmeal, and fruit. These bars have all of those things– the finely-diced pears form little pockets of sweetness, the walnuts give some crunch, and the oats and cinnamon provide a nice, warm background for everything. They’re more breakfast-y than dessert-y, in my opinion, mostly due to the oatmeal, but that doesn’t make them bad. I’d classify them as a good fall snack, though they fall apart a little too easily for just carrying around and munching. They’d be fabulous with a nice cup of hot apple cider… I may try that myself tonight!
I recently had half a can of pumpkin left over from making a batch of my favorite pumpkin chip muffins, so I mixed up a batch of seasonally-appropriate pumpkin pancakes over the weekend. They’re easy to make and smell amazing as they cook, and the spice and sweetness level is perfect when paired with maple syrup. I added a sprinkling of toasted, salted pecans for extra crunch and it was a great addition.
Our freezer always contains a stash of homemade muffins– it’s just the way things are. The vast majority are used for my daughter’s daily school snacks, but I admit to sneaking a few to nibble on now and then. I most often go with pumpkin or banana muffins, but this time my daughter asked for oatmeal muffins with cinnamon and chocolate. It sounded like a tasty combination to me, so off I went to the internet in search of a recipe.
I ended up modifying this recipe, adding cinnamon and omitting the pecans. Also halving the baking powder, per the recommendations of many reviewers. The finished muffins turned out quite well, extremely moist and almost reminiscent of a chocolate chip cookie in flavor.
Yup, it’s another recipe borrowed from Smitten Kitchen… I can’t help it, it’s my go-to source for tasty recipes and this one turned out so delicious (and pretty) that I couldn’t help sharing!
This galette is easy to put together, looks impressive, and tastes great served cold or at room temperature. The creamy cheesecake filling contrasts nicely with the tart berries (whichever kind you want to put in, fresh or frozen!), and the sugar-studded crust brings it all together. It’s kind of like a three-way cross between a danish, a berry pie, and a cheesecake, and it’s definitely going to be served at my next brunch gathering.
So remember how I made candied citrus peel with the peels left over from my yogurt panna cotta citrus tart? Well, taking my leftovers game to a new level, I’m using the citrus syrup left over from my candied peel in yet another recipe! This cake is dense and moist, fragrant with orange flavor and slightly sticky from the syrup. The cornmeal and almonds help the cake keep its shape so it’s perfect for eating out of hand by the slice, and the overall flavor is just breakfast-like enough that you don’t feel guilty for doing so! (I had some for breakfast the other day with a dollop of vanilla yogurt and regret nothing.)
Another plus is that the recipe doesn’t require a mixer– I enjoy a light, fluffy butter cake as much as the next person, but lugging out my stand mixer and then cleaning it is kind of a pain, so it’s great to have a whisk-only recipe once in a while. And the melting here means no waiting for butter to soften!
Did I mention that it’s flourless and therefore gluten-free? Just another reason to give it a try…
Clotted cream. Is there anything more quintessentially British-sounding than clotted cream? You never hear of it being eaten anywhere but with scones at tea time, and it sounds sinfully rich and somehow snooty at the same time. I had it for the very first time at a tea party, where it came out of a tiny jar (which did nothing to change my idea that it was a rare luxury), and blew my tastebuds away.
Seriously, this stuff is like a cross between butter and whipped cream. Rich enough that fills your mouth with decadence, but light enough that it’s not like you’re eating a mouthful of fat. You can pile it onto a scone in a way you could never do with butter, but it’s got more heft than whipped cream so it doesn’t just melt away on your tongue. It is also NOT SWEET, so anyone who claims that sweetened whipped cream is “basically the same” is lying…
I could sing its praises all day, but instead let’s make some!