We promised you a new recipe for biscotti, and we may be delayed, but here you go!
These are very different from the last ones. They’re much easier to make, but that doesn’t mean they’re less delicious. We also cut them into much smaller pieces, allowing for much less breakage (like, we couldn’t make ice cream out of the crumbs), but you can really bake and slice them however you prefer. Continue reading
So remember when I made those cinnamon cookies and froze half of the dough? Well, here’s that half, obviously unfrozen and baked. I did things a little differently this time, and I think they held true to their title this time, too; this batch was certainly crackly and wafer-y. Continue reading
This was my first baking project in my new kitchen! I must say that although they weren’t so crackly, they turned out pretty good; this bodes well for my future kitchen endeavors! Maybe I should change the name to Soft and Chewy but Crisp on the Outside Cinnamon Cookies?
Everyone likes cinnamon buns, and I usually make Alton Brown’s recipe. They’re a hit at every gathering. They have a pretty classic flavor with a cream cheese icing on top. When I saw that The Art and Soul of Baking had a maple syrup topping, I knew I had to give this alternative a try.
One thing you need to make sure to do is manage your time right. This dough takes time, but it’s well worth the wait. It is moist and buttery, much better than the bread-like versions I’ve tasted. I made the dough on Tuesday morning and refrigerated it until Tuesday evening. On Tuesday evening I made the topping and filling, shaped the rolls, proofed and refrigerated. I woke up somewhat early and baked the buns on Wednesday morning and served hot, fresh sticky buns to my happy colleagues.