Black Pepper Sour Cream Rolls

pepper-rolls.jpg

I was walking down the street around lunch time the other day and passed by a bakery/cafe– suddenly I was hit by the wonderful, buttery, unmistakable aroma of freshly-baked croissants. I had just eaten lunch so was able to resist buying one to devour right then and there, but the memory stayed with me and I was moved instead to bake something to satisfy the craving at dinner that night.

I decided to go with some soft, buttery dinner rolls– there was no time for croissants, but there were enough similarities between the overall flavor profiles (butter, yeast, golden outer crust) to make them a decent substitution. And when I found a recipe that promised to have pillowy rolls ready with zero kneading and minimal rising, I knew I had to try it. The added interest of black pepper just sealed the deal.

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Yeasted Waffles

waffles

So I’ve said before that I have a beloved family recipe for yeasted waffles– it’s my gold standard for waffles, and I’ve never found a restaurant waffle or alternate homemade recipe to outshine it. It’s the main reason that my search for the perfect plate of fried chicken and waffles has been unsuccessful– other people’s waffles never measure up to my own, and it ruins the dish for me. I guess I’ve just been spoiled by my dad’s waffles, which I never fail to ask for on visits home and only relatively recently learned to make for myself.

I’m sharing the recipe with you now so that you can all enjoy the feathery-light, crispy, slightly malty-tasting waffles that I grew up with. The batter is simple– no whipped egg whites or weird flours– and calls for a basic overnight rise on the countertop, so you just stir the starter together the night before and you’ll be ready to waffle in the morning. (I love using “waffle” as a verb, don’t you?) The batter cooks up impossibly light and airy, with a crisp exterior that will make you vow never to go back to the thick, heavy, Belgian-style waffles you see everywhere else. With a little salted butter and a drizzle of maple syrup, you need to eat these immediately or they’ll get cold and soggy and you’ll lose the magic.

So, are you ready?

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Monkey Bread

monkey-bread-out

Instead of hosting a Christmas party this year, we decided that it would be simpler and therefore more fun to host a post-Christmas brunch. For some reason a brunch just seems less stressful than a full evening party– maybe it’s the fact that the foods are easier to prepare, maybe it just seems more casual… in any case, that’s what we decided to do. Of course, “casual” doesn’t mean “starving,” so of course I had to come up with an appropriate selection of sweet and savory goodies. And one of the first things I knew I’d be making was monkey bread.

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Savory Brunch Tarts

tart-fennel-baked

So I mentioned the post-Christmas brunch we hosted earlier– along with sweets we also had several savory items, including a trio of delicious savory tarts. I was originally only going to make two– cauliflower and onion, and apple and fennel– but ended up having extra cauliflower, onions, and pie crust, and didn’t want to let it go to waste. The tarts didn’t turn out perfectly (cracks in the crusts allowed egg to leak through, making the bottoms soggy), but they were pretty tasty and provided inspiration for future recipes!

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Nutella Twists

nutella-twists

Have you ever bought a ball of fresh pizza dough from the grocery store, full of good intentions to make delicious, healthy homemade pizza… then looked into your fridge a week later to realize that you’d completely forgotten it and have no cheese or other toppings in the house? I did that this morning, and noted that over time the dough had slowly expanded so that it was straining to escape the confines of the plastic bag– it was definitely time to use it up.

Luckily I can think outside the box, and when I spied the giant jar of Nutella in my pantry I realized that I wasn’t confined to making actual pizza. Instead, I made these delicious breakfast treats (what? They’re no worse than donuts or danish!).

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Blueberry Breakfast Cake

blueberry-bkfst-cake

With many more blueberries to use up, I turned to a recipe that came up in my Facebook feed from King Arthur Flour– blueberry breakfast cake. A one-bowl recipe that promised to be easy and delicious, it was reviewed as being almost like a cheesecake in texture, allowing the blueberries to shine through. I’m always looking for excuses to eat cake for breakfast, so I decided to give it a try.

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Liege Waffles-Sadly, Not Worth It

liege-waffles

I bookmarked the recipe for Liege waffles ages ago, but never got around to making them– probably because I have my own family recipe for yeast-raised waffles that I love, and I’ve never seen the necessity of straying from it. However, the idea of a caramelized, sugar-studded, butter-enriched waffle stayed with me, and when I came across the recipe in my bookmark file I realized that it was time for me to give it a try at last.

Whose recipe was it? Smitten Kitchen’s, of course– it seems that all of the “I need to try those someday” recipes I have come from there. There’s just something about the gorgeous photography and tempting prose that gets me every time. Anyway, her description of warm, chewy, sugary, brioche-based waffles won me over (despite the two-day rising requirement), and here’s the result.

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