Maple and Oat Scones

This is my new breakfast obsession.

oat-maple-scones-done

I don’t know the last time I found a scone recipe I was so into.  Don’t get me wrong, I love scones, but they’re generally more of just a vehicle for condiments, an excuse to slather on jam or honey.  The scone itself is not so much the point.  But these scones are completely the point.

oat-maple-scones-baked

These are absolutely divine with a tiny bit of honey, but they’re honestly even amazing without anything at all.  There’s butter and maple syrup baked right in, so they really don’t need anything.  And they only took a few minutes to whip up and get in the oven.  Perfect for company, or just for you to devour by yourself with coffee and a blanket on a cold winter morning… [Read more…]

Advertisements

Maple Pudding Cake (Pudding Chômeur)

So somehow I tried out this recipe back in November and then it totally fell into a black hole in my memory and I moved on. Not because it wasn’t awesome, but…Thanksgiving maybe? Early senility? Wine?

Maple Puddings

Anyway, I had been weirdly fascinated by this recipe since finding it on Smitten Kitchen, despite the fact that caramel isn’t generally for me. But I do love pudding, and I do love sweet biscuit dough (which is essentially what this is), so really it should have been a home run.

Maple Pudding closeup

Which, if you can’t tell from the glorious pictures, it was. It’s an odd little dessert, but quite easy and quite unique. I was a little obsessed. It’s strangely similar to a peach cobbler, but…caramel.

Maple Pudding

It was even surprisingly good re-heated the next day—a bit more dense and crystalized, less pudding-y, but still a delight. All-in-all, this is an interesting addition to the dessert arsenal. [Read more…]

Salted Dark Chocolate Chunk Cookies

Girls’ night!

Salted Dark Chocolate Chunk Cookies

Last month we had an epic girls’ night planned—the last Hunger Games movie, followed by stuffing ourselves to the gills with burgers and fries. As is our tradition, we snuck a bottle of wine into the theater, and I brought these beauties. I’m not really into the kinds of snacks that theaters sell, but a good homemade cookie will do the trick every time!

salted dark chocolate chunk cookies closeup

I was intrigued by Smitten Kitchen’s description of these, and in particular enjoyed her indictment of cookie recipes that insist you chill the dough overnight, because seriously, who plans their cookie cravings that far ahead?! Preach, sister.

salted dark chocolate chunk cookies chopped chocolate

I’ll be honest, these are a bit rich for my blood. I had one, and that was plenty (which, on second thought, is maybe a good thing…). But they are the perfect blend of sweet, rich, gooey, and a little crisp, and they got devoured by my compatriots. They are definitely going into the cookie rotation. [Read more…]

Strawberry Rhubarb Crisp Breakfast Bars

Y’all, I have never once cooked with rhubarb before this recipe. In fact, I could probably count the number of times I’ve had rhubarb on, like, half a hand. Which is creepy when you think about it (half a hand, that is, not rhubarb).

Strawberry Rhubarb Crumb Bars

There’s something about rhubarb that screams spring…maybe it has a really short seasonality or something? I’m definitely not a rhubarb expert. What I *do* know is that rhubarb is quiiiiiite tart, which is why it’s usually paired with very sweet fruits like strawberries, and takes a little extra sugar to make it edible.

Strawberry Rhubarb Crumb Bars done

These bars look like a dessert (and they could be, with a few tweaks), but they’re really a healthy, fiber-ful, antioxidant-filled whole grain breakfast treat.

strawberry rhubarb crumb bars rhubarb chopped

The star of these is obviously the strawberries and rhubarb (which is like a girly-looking, super tart celery), but the crust and crumble topping has a lovely light sweetness to it, made hearty by the oats and whole wheat flour.

On a side note, I’ll bet the first person to bite into a rhubarb stalk expecting something either sweet or celery-like later seriously reconsidered their willingness to try new things. It is NOT good raw. I’m guessing it was entertaining to watch, though… [Read more…]

Amazing Pear Torte, adaptation from Smitten Kitchen

I am so obsessed with this cake.

Pear Torte slice

You’ll recall that I made Smitten Kitchen’s take on a famous plum torte recipe, which was amazing—lightly sweet, with a slightly crunchy cinnamon-sugar topping, and the plums turning into these pockets of soft, sweet, gooey goodness. And I remember wondering at the time whether pears would do the same. Because I love pears.

Pear Torte finished

I finally got around to giving this a try, and yes, it’s just as good!

pear torte pears

Man, pears are the best. [Read more…]

Smitten Kitchen’s Purple Plum Torte

Smitten Kitchen, man, she never lets me down. Plums have never been high on my list of fruits—they look cool but are fairly bland tasting. But cut them in half, sprinkle them with cinnamon-sugar, and bake them into a fluffy cake batter, and these babies soften into sweet, juicy gems.

Plum Torte from smitten kitchen

Plum Torte finished

One of the shocking things was how easy this recipe was. No complicated instructions or finicky ingredients, just mix up a very simple batter, place the plums cut-side down, and sprinkle with the cinnamon-sugar. It only took maybe 15 minutes total to assemble, then into the oven it goes!

Plum Torte piece

If you can stand it, wait to eat the cake until the next day, which allows the juices to seep into the surrounding cake and meld everything into the most amazing texture and flavor.

Plum Torte closeup

This recipe was so good that I now want to try making it with ALL THE FRUITS! [Read more…]

%d bloggers like this: