When my son was heading back to college after winter break I asked him what he’d like for his last homemade dessert before our long drive. He opened up Pastry Love by Joanne Change and pointed to her cobbler. The perfect choice. Perhaps nothing says comfort food as well and succinctly as a blueberry cobbler. Bubbling sweet fruit covered with tender, flaky biscuits is exactly the image I hope he recalls of being home for the holidays. Joanne is a phenomenal pastry chef and owns, Flour, one of my all-time favorite bakeries in Boston, so I knew her recipe would satisfy this lofty request from my son. It did not disappoint and I have a feeling this will be an often requested treat in my house. Her book is filled with so many fantastic recipes from this quintessential comfort food to more refined pastries. A pastry book for every home!
As you know from all of my Breadin5 books, I am a BIG fan of a Do-It-All Dough. A dough that can go from sweet to savory, depending on your mood. I may want to make a deep-dish pizza after work or bake cinnamon rolls on the weekend all from the same dough recipe. In order to pull that off, you want a dough that is rich and tender enough to satisfy as a sweet treat, but strong enough to hold up as a perfect sandwich loaf for school lunches. When Bake from Scratch Magazine and Bob’s Red Mill asked me to create a loaf with their super versatile and delicious Do-It-All dough for this month’s Better Baking Academy, I knew I wanted to create a showstopper, but simple enough to pull off on any Tuesday evening. I grabbed from the Scandinavian influence that is so prevalent in Minnesota, where I call home and added orange zest and cardamom to the dough as I was mixing it. It adds such a wonderfully warm aroma to the dough, which we need in the January cold. Then I swirled the dough with raspberry preserves and twisted the dough into a beautiful and tasty loaf. You can see me create this loaf in my Instagram video and the recipe is below.
You can find much more information about this month’s Better Baking Academy class on Do-It-All Dough and sign up for the entire series of baking classes hosted by Bake From Scratch Magazine and Bob’s Red Mill (The Academy is FREE). You’ll find new lessons each month on essential baking skills with step-by-step photos and great tips from a wide range of baking professionals. If you’re looking to step up your baking game, you don’t want to miss the Better Baking Academy. Click here to sign up!
I love Key Lime Pie and seek it out whenever I can. I’m always slightly disappointed when a restaurant doesn’t have one on the menu. I’ve had good versions and less good versions, but the contrast of creaminess and tartness (as close to sour as I can get) is so satisfying to me that I forgive even the poor versions. I try to push that balance to the edge, by adding as much freshly squeezed key lime juice to a super creamy base and THEN top the whole thing with a layer of key lime curd and a pile of whipped cream.
This week I finished and sent in my very first solo book manuscript. Despite having written 7 books on bread with my co-author, Jeff, this was a monumental moment for me. I had it in my mind that the first thing, non-book related, that I would bake was going to be a Key Lime Pie. Here it is and it’s the perfect, albeit humble, way to celebrate this milestone of a new adventure in my career. No matter the occasion, this is a terrific pie. (more…)
This beautiful Roasted Squash Brown Butter Cake just happens to be gluten-free, as is everything in Aran Goyoaga’s new book Cannelle et Vanille. If you don’t happen to follow a gluten-free diet, this book is still for you, in fact, you’ll not even notice the wheat is missing from any of Aran’s recipes, they are purely delicious and gorgeous. Her work needs no introduction, she has been blogging and inspiring us all for over a decade. This book is a culmination of that journey as a chef, food photographer, mom and pastry chef who switched to working with foods that made her feel healthier and in turn happier.
This gorgeous cake comes from the pages of her book and I added a cranberry relish that has fresh strawberries and pink peppercorns, a lovely compliment to the roasted squash brown butter cake.
My Granny Neal made a version of these Sticky Coconut Maple Bars every Christmas and I wrote a love letter to them and shared the recipe over at The Kitchn – Granny’s Christmas Bars! They’re really perfect for any occasion, but when I was a little kid they were a special treat reserved for Christmas morning. Enjoy!