Adventures in cooking and baking.
This is a lovely little butter cake with a topping of fresh rhubarb and pecan caramel laced with a bit of bourbon.
The cake itself is amazing. I can think of so many things I would like to try out with this batter. Add the rhubarb, bourbon, and pecan mixture and these cakes are over the top amazing.
These sweetened condensed milk cookies are soft and slightly chewy and have a sweet vanilla flavor.
These condensed milk cookies are like a cross between a snickerdoodle and a sugar cookie with a flavor similar to tres leches cake or no churn vanilla ice cream.
These are pineapple filled nidos (nests). They're made with a Mexican pan dulce dough, a yeasted dough that you can also use to make conchas, (shells), and other Mexican pan dulce, and then fill with a sweet pineapple filling.
For the dough, you can use a pan dulce dough, such as the one I used for funfetti conchas. It's very much like brioche or challah, super rich and yet very light. There is also a wonderful recipe in the book, The Mexican Bakery by Alex Peña. You can use it to make any form of bizcocho, which is a descentant of French brioche.
These Norwegian sun buns, known as solskinnsboller or solboller, are made with a buttery cardamom dough, filled with cinnamon sugar, and topped with a vanilla custard.
While I skipped this step, I've also seen these drizzled with a thin vanilla glaze.
This recipe for these spiced lamb dumplings is inspired from Nepal and combines many of the spices of India and Tibet.
If you love Asian-style dumplings, you will enjoy making these. They are filled with a spicy lamb and onion mixture that also includes chiles and lots of spices. These are typically served with a tomato dipping sauce.
This lentil, sweet pepper, spinach, and linguica dish is a wonderful combination of ingredients and flavors.
This lentil and spinach dish is loaded with protein, fiber, and nutrients.. and it's delicious too. There's no guilt in going back for seconds.
Girelles are an Italian breakfast pastry made with sweet laminated croissant - style dough and filled with cinnamon and raisins.
These pastries are made with half of the same dough as the cornetti, or Italian croissants I recently posted. I was so happy with how the dough came together that I decided to make these girelles.
