This frosting really is fantastic– it’s light and creamy, silky and smooth, and it has a nicely chocolate-y flavor without being cloying.
Unlike my favorite Vanilla Frosting, which has a thickened flour/cornstarch base sweetened with granulated sugar, this frosting uses powdered sugar for sweetness; however, it avoids the underlying grittiness of powdered sugar frostings by dissolving the powdered sugar in a cocoa slurry made with boiling water. The result is a perfectly smooth frosting without a trace of grit– plus, the water itself cuts the butteriness of the frosting and allows it to whip up into a light and fluffy mass that’s perfect for spreading over a cake. I really just can’t say enough wonderful things about this frosting, so go ahead and make it for your next cake– I promise you won’t be sorry.
I’m always on the lookout for new and interesting holiday baking recipes– my favorites are desserts that are rich, gooey, highly decorated, or a combination of all three. However, sometimes you just want a break from the elaborate stuff and just need something deliciously simple… something you can idly nibble on between multiple courses of festive holiday food without overdoing things.
Enter the butter cookie. Basic butter cookies are amazingly versatile, and can be flavored with all sorts of things without losing their elegant simplicity. In this case I decided to go with a kick of black pepper to set them apart from the crowd. I know that black pepper isn’t exactly an original idea for holiday cookies– Swedish pepperakor are well-known– but most recipes combine pepper with other warm spices and flavors, like cinnamon and molasses. Here, the butter and vanilla background really lets the floral notes of the black pepper come through– it’s not immediately apparent, but after a moment the flavor fills your mouth and it’s nicely aromatic. The pepper flavor becomes a touch stronger as you store the cookies, so keep that in mind– I thought these were even better on the third day than when freshly baked!
You know how sometimes you wake up in the morning, with a long day of doing nothing in front of you, and you feel like having an indulgent breakfast? It doesn’t happen very often for me (at least not the “doing nothing” part), but recently I found myself with just such a day, and decided to take advantage of it. But what to make? Pancakes weren’t special enough, I didn’t have any good bread to make french toast, and we didn’t have any good omelette fillings in the fridge. I scrolled through my list of bookmarked breakfast ideas when I came across a recipe for “breakfast puffs.”
Breakfast puffs (also referred to as “french breakfast puffs” or “doughnut muffins”) are basically nutmeg-scented muffins, dipped in melted butter and rolled in cinnamon-sugar while still warm. They supposedly taste just like warm doughnuts, but without the frying. Sounded perfect.
This is a story about a delicious butterscotch sauce– but in order to fully appreciate it, you need some background on the culinary exploits leading up to it…
Our story began when I came into work this week to find a large bag of peaches on the counter, up for grabs. Unfortunately these were not exactly prime peaches– they were a bit mushy, some were bruised, and they were clearly on the verge of being good only for jam (not that jam is a bad thing). I informed the office that if there were any left at the end of the day I would take them home and make something delicious out of them, and apparently people took my words to heart, because I ended up with almost the entire bag!
I decided to make a cobbler, figuring that it would easily feed a crowd, but was somewhat stymied to realize upon cutting into the peaches that they were white peaches, rather than yellow as I’d assumed. White peaches are much milder and sweeter than their yellow cousins, and I’d never actually baked with them before, usually preferring to eat them straight out of hand. Since this was definitely not an option with these particular peaches, I decided that I’d add lemon juice and go light on the sugar, and hope for the best.
I have to admit that peanut butter cookies are generally not my first choice when it comes to desserts. However, my husband is a HUGE fan of peanut butter in anything, so when I saw an old Smitten Kitchen post about these cookies– supposedly the ultimate peanut butter treat– I had to try my hand at them.
Interestingly, while they’ve been billed as soft and creamy and almost peanut-butter-cup-like in texture, with a domed shape that lends itself to soft centers and crisp outsides, I didn’t get that result at all. Instead, mine were flat and chewy– still very tasty and still devoured quickly by both my husband and daughter, but not what I was expecting.
I’m not sure I’d ever made traditional sugar cookies before this week. It’s mostly because I prefer chocolate in my cookies, but also because there are so many more exciting types of cookie to make– cookies with chunks, cookies with fillings, cookies with neat decorations– it’s hard enough to choose from those, so how could I settle for plain old sugar cookies?
I also admit that my mental picture of “sugar cookies” is probably skewed by memories of dry, overly-sweet supermarket sugar cookies, inevitably the last things to remain on dessert tables at parties and usually tossed at the end of the day. But sometimes you just have to go with the classics. And when I came across a recipe that promised I could make perfect sugar cookies without softening butter OR using a mixer, I knew I had to try it. Instead of butter these cookies use vegetable oil, which is easier to mix and also keeps the cookies nice and chewy. Additionally, it occurrs to me that these would work perfectly for ice cream sandwiches– without any butter in them to firm up in the freezer, they should stay chewy and bite-able even when cold!
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.