Category Archives: Recipes (Sweet)

Triscuit Sandies

When a cracker turns into a cookie.
When a cracker turns into a cookie.

A tisket, a tasket.

A Triscuit, a…cookie?

Yes, leave it to the zany minds behind Milk Bar to come up with crazy crunchy, brazenly buttery cookies made out of pulverized Triscuits.

“Triscuit Sandies” are just one of dozens and dozens of fabulously fun recipes in the new cookbook, “All About Cookies: A Milk Bar Baking Book” (Clarkson Potter), of which I received a review copy.

In the intro, Milk Bar owner Christina Tosi writes, “For those of you who think a cookie is just a cookie, and all cookie cookbooks are the same, welcome, my friend, to our crazy, amazing love affair with the most unsung hero of pastry. Bake a few batches with me, and I promise, you’ll never look at cookies the same way again.”

Indeed, these recipes are full of novel ingredients and approaches, such as “Cheeze-Grits” (tiny, crunchy, cheesy cookies made with corn grits, sharp cheddar and Pecorino), “Peach Shortcake Cookies” (loaded with dried peaches and real shortcake crumbles), “Lemon Poppy Ribbons” (glazed cookies filled with microwave-made lemon curd), and “Cookie Cake” (using cookie dough with favorite mix-ins to create an 8-inch cake).

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Give It Up For Pumpkin Spice Latte Cake

The true pumpkin spice latte -- in cake form.
The true pumpkin spice latte — in cake form.

Admittedly, I’ve never understood the hoopla surrounding pumpkin spice latte season, which seems to begin earlier and earlier every year.

Then again, I am a black-coffee drinker all the way.

But put fragrant, autumnal pumpkin spices together with the full-bodied flavor of espresso plus actual bona fide pumpkin in a baked good, and I am so there.

That’s why I jumped all over this recipe for “Pumpkin Spice Latte Cake.”

This clever recipe is from “Half Baked Harvest Every Day” (Clarkson Potter) by Colorado’s Tieghan Gerard, creator of the hit blog, Half Baked Harvest.

It’s a one-pan cake imbued with cinnamon, ginger, and nutmeg. It gets plenty of richness from coconut oil.

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Sponsored Post: Asiago Apple Galette with Pazazz Apples

Pazazz apples, Asiago cheese, thyme, and the most incredible crust make this the apple dessert of your dreams.
Pazazz apples, Asiago cheese, thyme, and the most incredible crust make this the apple dessert of your dreams.

Few things bring a smile in fall and winter like a bountiful slice of fresh-baked apple pie.

With cheddar cheese, though? Not so much.

At least, in my humble opinion.

But add Asiago and a pinch of thyme in its place, and apple pie soars to newfound heights.

New Englanders and Midwesterners may have an affinity for that sharp orange cheese married with apple pie. Yet, I’ve never been keen on the combination because I think it overwhelms the apples.

Instead, reach for Asiago, the Italian cow’s milk cheese full of buttery nuttiness for a true complementary addition in this superlative “Asiago Apple Galette (or Pie).”

That’s exactly what I did when I got my hands on some Pazazz apples.

Beautiful, delicious Pazazz apples are available now through June.
Beautiful, delicious Pazazz apples are available now through June.

This late-season variety sports gorgeous red skin with yellow-green striations. These apples are snappy and full of sweet, tangy juice. Best yet, when baked, they keep their shape, making them ideal to spotlight in pies, crisps, and crumbles, and in savory dishes such as roasted alongside duck, chicken, or pork sausages.

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Give It Up For Spiced Pumpkin Cinnamon Rolls

Cinnamon rolls get extra delicious with the addition of pumpkin in the dough.
Cinnamon rolls get extra delicious with the addition of pumpkin in the dough.

Now’s the time for a boatload of cinnamon rolls warm from the oven.

Not just any ol’ kind, but ones made moister and more golden in color with pureed pumpkin, and even more delectable with pumpkin pie-like spices of cinnamon, nutmeg and ginger.

That’s exactly what you’ll get with this recipe for “Spiced Pumpkin Cinnamon Rolls,” which makes 20 — yes! — palm-sized, swirly cinnamon rolls slathered with fluffy cream cheese icing.

Get your mixing bowls out now, and thank me later for turning you on to this recipe that’s simply made for this time of year.

It’s from the new cookbook, “The Shared Kitchen” (Smith Street Books), of which I received a review copy.

Written by Clare Scrine, an Australian food writer, it features 80 vegetarian and vegan recipes that by no means will leave you feeling deprived in any way.

Not when the selection includes the likes of “Luxe Potato, Apple & Fennel Bake,” “Spicy Capsicum & Artichoke Pesto with Hand-Rolled Pasta,” “A Big Moussaka,” and “Lemon & Rosemary Cake with Mascarpone Cream.”

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Chewy-licious Blueberry & Apricot Bars

Chewy, sweet, and loaded with dried fruit, there's a wonderful old-fashioned quality about these tasty bars.
Chewy, sweet, and loaded with dried fruit, there’s a wonderful old-fashioned quality about these tasty bars.

There’s a lovely wholesome taste to these chewy-soft fruit bars, which is not surprising, given that the recipe hails from a baker who got his start selling farmhouse-baked treats out of an old red truck.

“Blueberry & Apricot Bars” is a recipe in the new “The Red Truck Bakery Farmhouse Cookbook” (Clarkson Potter), of which I received a review copy.

It was written by Brian Noyes, founder of the Red Truck Bakery in Marshall, VA, who trained at the Culinary Institute of America in New York and at the King Arthur Baking School in Vermont.

In his previous career as the art director at the Washington Post and Smithsonian magazines, he would spend his free time baking pies and breads at his Virginia Piedmont farmhouse, which he sold from that vintage red truck that he bought from none other than designer Tommy Hilfiger.

Noyes now operates two Red Truck bakeries, both in historic buildings, and has fans in Oprah Winfrey and Barack Obama.

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