Nutty, elegant tahini cookies.
Nothing beats the high of discovering a favorite new treat at a bakery or restaurant.
And nothing stings like the blow of finding out the establishment has decided to take it off the menu.
We’ve all been there, right?
When Food Gal reader Kristy W. discovered that her favorite tahini cookies had been yanked from the bakery case at the new Manresa Bread in Campbell, she was beside herself.
So what did she do? She asked yours truly if I could somehow get the recipe.
Well, Kristy, your wish is my command.
A gluten-free, crust-less dessert made with new Pazazz apples.
There’s a new apple in town. And it’s full of pizzazz.
Or should I say pazazz?
The Pazazz apple is a descendent of the Honeycrisp. So if you love the latter as I do, you will go nuts for the new variety, as well.
Like the Honeycrisp, the Pazazz is crisp as can be, making it an ideal apple to eat out of hand. It has just enough tartness to balance its flavor. I think it has a fuller, more winey taste, too.
The process of creating this apple started a decade ago through cross-pollination with a Honeycrisp. The Pazazz is now grown by family orchards across the country, and available at Safeway stores.
Just say “Pazazz”!
When I received samples recently, I knew they would be ideal to bake with.
No fat — yet with an explosion of ginger goodness.
I am often put off by the word, ”nonfat.”
It usually means non-flavorful, non-satisfying and non-worth-it.
That’s why I approached with trepidation the recipe for “Nonfat Gingersnaps” in the new Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (Food52 Works) (Ten Speed Press) by Kristen Miglore, Food52’s creative director, of which I received a review copy.
The cookbook comprises more than 100 recipes that are touted as game-changers. Indeed, they span from a “Brazilian Carrot Cake” recipe in which raw carrots are blitzed in a blender with eggs, oil and sugar for the batter” to “No-Stress Pie Dough” in which the cubes of butter are pinched into the flour before adding cold water to “Vegan Chocolate Birthday Cake with Superfluffy Frosting” that uses avocado in the batter, and almond milk and brown rice syrup in the frosting for a cloud-like Cool Whip-texture.
So many people embrace nonfat because of health concerns. But every chef will tell you that fat equals flavor. It also provides satiation. Just consider how much more full you feel — and for far longer — if you choose full-fat yogurt over nonfat, not to mention the added calcium you get.
As I read over the recipe, visions of awful Snackwells nonfat cookies popped into my head. But I knew that if the recipe was published in a Food52 book, it must be good. Moreover, if it was a recipe created by pastry chef extraordinaire David Lebovitz, well, then it had to be superb.
Wouldn’t this be a beauty for your Thanksgiving table?
What would Thanksgiving be without a perfect pie to end the meal?
Just lacking, plain and simple.
I know people who would gladly bypass the turkey and fixings, just to lunge for the finale of pie, pie and more pie.
Because I’m one of those people who actually doesn’t like pumpkin pie, I’m always on the hunt for an alternative that’s just as homey, festive, and — in my mind — far more delicious.
I found it in “Cranberry Crumble Pie.”
It’s from the new “Sister Pie: The Recipes & Stories of A Big-Hearted Bakery in Detroit” (Lorena Jones Books), of which I received a review copy.
This time of year cries out for gingerbread pancakes.
When it comes to Austin, I can’t help but think barbecue, Tex-Mex and food trucks galore.
Now, it’s become synonymous with gingerbread pancakes, too.
That’s because in “The Austin Cookbook” (Abrams), of which I received a review copy, there is a wonderful recipe for just that from Magnolia Cafe, a beloved institution that’s not only open 24/7, but serves breakfast anytime.
The book, by food writer Paula Forbes, features more than 80 recipes that give a delicious overview of the city’s culinary traditions, from “Green Chile Queso” to “Mustard and Brown Sugar-Crusted Ribeye” to Bootsie’s Buttermilk Pie.”
Being the ginger fanatic that I am, it’s no wonder that “Gingerbread Pancakes” called out to me.