Back at the end of June we went out to pick the last of the juneberries– there were masses of them, dark purple and heavy on the tree, so we filled our bucket and decided to freeze them for future use. After washing them and picking out the stems, I spread them in a single layer on a paper-towel-lined baking sheet and froze them overnight. Then it was time to decide what to do with them!
We decided on muffins, figuring that we could treat the juneberries much like blueberries, and went with the Cook’s Illustrated “Best Blueberry Muffins” recipe, which involves a combination of fresh berries and berry compote. Since we already had a stash of juneberry jam we used that instead of the compote. You can use blueberries instead!
If there’s any cooking scent more delectable and homey than freshly-baked bread, it has to be warm cinnamon– so it’s no surprise that cinnamon rolls are the ultimate when it comes to comforting (and mouth-watering) odors. When I decided to make these I was only thinking about the gooey and delicious breakfast that awaited me, but let me just say, the smell of the baking rolls was almost as good!
The finished rolls were soft and delicious, though be careful about overbaking– I left them in a bit longer than I should have in hopes of getting more browning on top, but that made the bottoms caramelize in the sticky leaked-out sugar filling, leading to chewy caramel that stuck to my teeth. Other than that, though, they were excellent!
If you have any leftover from the initial devouring, be sure to microwave leftovers briefly to soften them up again– they’re so much better warm!
One good thing about this whole lockdown thing is that with all this time at home, I’ve got plenty of time to babysit rising bread dough, which means more home-baked bread! My latest attempt was a batch of orange-flavored buns, which I saw on an online video and decided to try. The buns have a healthy amount of orange zest and a bit of orange juice in the dough, so there’s a hint of orange flavor in the finished buns despite their not being sweet at all. They were quite tasty when toasted and spread with butter, though.
The dough was extremely loose and took 2 hours to rise properly– a fact that filled me with no little trepidation– but despite making half as many buns as the original recipe claimed, they did turn out soft and fluffy, and they stayed soft overnight.
I was casting about for an idea of what to bring to a Halloween potluck when I came across a video showing someone unrolling some canned cinnamon roll dough, arranging the coils of dough in a pan to look like intestines, and then topping the dough with cherry pie filling to look like blood. It looked delightfully creepy, but since I’m not really a fan of canned cinnamon rolls I decided to go a step further and make the dough myself.
A little searching online turned up this fabulous recipe for a similar dough made with red velvet cake mix– brilliant idea! Unfortunately for me it didn’t turn out quite as planned– the dough was very soft and sticky,* and after I rolled it up with the filling it refused to unroll so I could form the intestine-coils. I ended up just pulling the dough apart and plunking it into the pan– I didn’t expect it to turn out well, but by the time it puffed up in the oven it looked pretty great, particularly with the addition of some edible eyeballs (canned lychees). Nevertheless, I’ve adjusted the flour/water ratio below so you’ll hopefully get dough that’s easier to handle!
In case you couldn’t tell, I kind of have a sweet tooth. But while I’m willing to put in hours of work and sacrifice the cleanliness of my entire kitchen to make something special and fancy (and often French), when it comes to everyday baking I prefer recipes that are quicker, easier, and don’t require quite as much washing up afterwards.
Enter this plum crumbcake. I cobbled it together when I had a surfeit of plums and wanted something tasty for breakfast one morning, and while it still uses a few different bowls, at least it doesn’t require creaming butter or separating eggs.
The finished cake is dense and moist, with a nice crunch on top from the almonds– they really do make the cake extra-delicious, don’t omit them– and of course, nice jammy pockets of plums. If I were to make it again, I might cut my plums in sixths or even quarters rather than eighths, just to amp up the fruit-to-cake ratio, but it’s perfectly fine (and probably more sliceable) this way as well.
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.
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.
I will note at the outset that this is “Indian Pudding” as it’s made in New England– basically an enriched and sweetened cornmeal mush, baked in the oven until thick– rather than a pudding of the style made in India (which can include pumpkin). I basically decided to make it on a whim during a recent snowstorm, figuring it would help combat the cold, wintry weather outside.
I’ve never actually liked Indian Pudding in its original form– it’s not really sweet enough for me and it’s kind of one-dimensional. I decided to make it more interesting by the addition of pumpkin purée, as I love pumpkin pie and figured the pumpkin would go well with the flavor profile of the standard pudding recipe. The resulting pudding is (for me at least) the ideal breakfast food– it’s warm and comforting, with more heft than regular pumpkin pie (and all the flavor) so you don’t feel guilty about eating it for breakfast!