Adventures in cooking and baking.
The recipe for the Cheese Danish Cups makes it so easy to prepare sweet rolls to accompany your Sunday Brunch for a crowd.
While I love creating my own Danish pastry with all of that laminated dough deliciousness, sometimes you need a recipe that takes minutes to assemble in order to feed a crowd.
This Dollywood-Style cinnamon bread recipe is a way to enjoy the famous bread sold at the Dollywood theme park in Pigeon Forge, in the Smoky Mountains ofTennessee. Even if you'll never get a chance to visit the theme park, you'll get to enjoy this amazing cinnamon bread.
The original version is baked daily in The Grist Mill (which is over 100 years old/plus they mill their own flour) right there in Dollywood. Evidently they sell over 350 loaves an hour! It's served with either vanilla icing or apple butter.
Pissaladière is a classic onion and anchovy flatbread from the Provence region of France. The flatbread is a little thicker than Neapolitan pizza, and is often shaped into a large rectangle before baking.
The flavor contrast among the sweet almost caramelized onions and savory umami of the anchovies and olives created multi-dimensional deliciousness.
Hurricane Popcorn was first sold from a pushcart from the Windward Mall in Kaneohe, O'ahu, Hawaii. It was so popular, that the creator started The Hawaiian Hurricane Company and sells the very popular snack throughout the Islands in theaters, event venues, and stores.
This whole wheat carrot bread is a great way to incorporate leftover carrots into a beautiful sandwich-style loaf of bread.
This whole wheat carrot bread is easy to make and the master recipe is a great template to use any leftover veggies, carrots or otherwise to bake a loaf of bread. You could substitute butternut squash, sweet potatoes, beets, or even pureed kale or spinach.
Check out this amazing Cinnamon Nut Roll Coffee Cake. While it is called a coffee cake, it really is a brioche bread, with all of the richness of eggs and lots and lots of butter.
And, it's "no knead!" The dough is stirred the night before and left in the refrigerator overnight. It is kind of a sticky mess when you first put it together, but it comes together during the cold fermentation. It also seems like not enough dough at all for a bread the size of an angel food cake. Well... it is... surprisingly enough.
