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Pillowy-soft pretzel buns are filled with a generous helping of cheesy spinach-artichoke mixture, sprinkled with sesame seeds, and baked to golden perfection, irresistibly combining dip and dipper. Spinach-Artichoke Pretzel Buns In a medium bowl, stir together cream cheese, garlic powder, black pepper, salt, and red pepper (if using) until smooth; stir in mozzarella and Parmesan. […] LEGGI TUTTO
This Dutch Apple Bread is soft and tender inside, with juicy apples and crunchy walnuts in every bite. The magic is in the Pennsylvania Dutch–style streusel topping with a buttery, cinnamon-sugar crumble that turns simple quick bread into something special. This Dutch Apple Bread has quickly become one of my favorite weekend bakes. It’s packed […] LEGGI TUTTO
These buns offer the perfect taste of autumn. Brimming with butternut squash and rosemary, our pepita-topped beauties meld sweet and savory flavors for a winning result. Rosemary-Butternut Squash Milk Bread Buns In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) flour, sugar, kosher salt, yeast, and rosemary […] LEGGI TUTTO
Jalapeño poppers are a delightful amalgamation of zingy chile peppers and a creamy cheese filling. Taking inspiration from these popular party-time finger foods, we decided to swap out the typical fried breading for pretzels, highlighting the delicate crunch on the outside and fluffy, soft center of the baked bread. A simple yet decadent filling of […] LEGGI TUTTO
These Honey Bun Coffee Cake Muffins combine cinnamon swirl coffee cake with honey bun glaze for the ultimate breakfast or brunch treat. I’ve been on a real muffin kick lately. It’s easy to bake a fresh batch, store them in an airtight container, and breakfast is ready for the next couple of days. It’s such […] LEGGI TUTTO
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.In a large bowl, whisk together flour, sugar, baking powder, kosher salt, chopped sage, and pepper. Add cold butter, tossing to coat. Using a pastry blender or your hands, cut in butter until mixture is crumbly and butter pieces are pea-size. Stir in cheese and apple. Add cold buttermilk, and fold until a shaggy dough forms.Turn out dough onto a lightly floured surface. (Dough will be crumbly and almost dry.) Pat dough into a rectangle about 1 inch thick. Using a lightly floured rolling pin, roll dough into about a 15×6-inch rectangle. Using a bench or bowl scraper, fold dough in thirds like a letter. Rotate dough 90 degrees. Repeat rolling, folding, and rotating three times. (Dough will seem too shaggy to do this to start but will be easier to work with as you go.)Pat or roll dough into a 9½x7½-inch rectangle (about 1 inch thick). Using a sharp knife or a floured bench scraper, trim 1⁄4 inch off all sides, if desired. (See Notes.) Cut dough into 12 biscuits. Place 2 inches apart on prepared pan. Freeze until firm, about 10 minutes.In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto biscuits; top with sage leaves (if using), and sprinkle with sea salt (if using).Bake until golden brown, 15 to 20 minutes. Serve warm with softened butter. LEGGI TUTTO
Preheat oven to 375°F (190°C). Spray 6 alternating cups of a 12-cup muffin pan with baking spray with flour.In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.In a large bowl, whisk together brown sugar, milk, oil, egg, and vanilla. Gradually add flour mixture, stirring until almost combined. Add pecans, and stir until combined and no dry streaks remain.Spoon 2½ tablespoons (39 grams) batter into each prepared muffin cup. Spoon 2½ teaspoons (12.5 grams) Cream Cheese Filling into center of batter in each cup. Top each with 2½ tablespoons (39 grams) batter. Fill empty muffin cups about two-thirds full with water. (See Note.)Bake until browned and domed and a wooden pick inserted in center comes out with a few moist crumbs, 15 to 18 minutes. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and top each with 2 tablespoons (45 grams) Pecan Pie Glaze. Let stand until glaze sets, about 5 minutes. Store in an airtight container for up to 3 days. LEGGI TUTTO
Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.In a large bowl, whisk together flour, granulated sugar, baking powder, 1¼ teaspoons (2.5 grams) five-spice powder, salt, and baking soda. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Stir in apple.In a small bowl, stir together 1 cup (240 grams) cream and 1 teaspoon (6 grams) vanilla bean paste. Add cream mixture to flour mixture, and stir until combined and no dry streaks remain.Turn out dough onto a lightly floured surface. Gently knead 2 to 3 times to bring dough together. Roll or pat dough into a 7-inch circle (about 1 inch thick). Using a floured knife or bench scraper, cut into 8 wedges. Place at least 2 inches apart on prepared pan. Freeze until firm, about 15 minutes.Brush 2 tablespoons (30 grams) cream onto dough wedges.Bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.In a medium bowl, whisk together confectioners’ sugar, 5 tablespoons (75 grams) cream, remaining ½ teaspoon (3 grams) vanilla paste, and remaining 1⁄4 teaspoon five-spice powder until smooth and pourable; whisk in up to remaining 1 tablespoon (15 grams) cream if needed. Drizzle glaze onto cooled scones. Store in an airtight container for up to 3 days. LEGGI TUTTO
Apple Cider Donut Muffins are warm, spiced, and coated in cinnamon-sugar. They’re everything you love about apple cider doughnuts with no frying required! Like many of you, apple cider donuts are a fall tradition for me. Eight years ago, I started ordering them from a cider mill in Vermont that makes them the old-fashioned way. […] LEGGI TUTTO
