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These hearty maple-scented scones are loaded with chewy oats for a breakfast upgrade that is the perfect accompaniment to coffee and tea. Maple Oat Scones Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, oats, brown sugar, baking powder, and 2 teaspoons (6 grams) salt. […] LEGGI TUTTO
Pepitas, a type of shelled pumpkin seed, are sprinkled on top for an added layer of texture as well as to complement the pumpkin with their slightly sweet and subtle nutty flavor. Pumpkin Soda Bread Rolls Preheat oven to 375°F (190°C). Line rimmed baking sheets with parchment paper. In a large bowl, whisk together flour, […] LEGGI TUTTO
Using cold cream helps keep the butter from melting as you work the dough and creates a flakier crumb structure. With delicious warm spices and sweet squash flavor, these scones will become your quick fall treat on repeat. Glaze Pumpkin Spice Scones Line a baking sheet with parchment paper. In a large bowl, whisk together […] LEGGI TUTTO
Note: There are many varieties and blends of gluten-free flours; gluten-free all-purpose flour is different from a gluten-free cup-for- cup substitution, which does not work well for yeasted products. For this recipe, it’s important to use gluten-free all-purpose flour with a base of rice flour. LEGGI TUTTO
Stemming from the Georgian words “khacho” (cheese curds) and “puri” (bread), khachapuri (pronounced “hatch-ah-POO-ree”) is a beloved cheese-filled bread and the national dish of Georgia. There are different versions of khachapuris across different regions of Georgia, each with its own story to tell. It’s often said that there are as many recipes for khachapuris as […] LEGGI TUTTO
Preheat oven to 350°F (180°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, chili powder, salt, baking soda, and cumin.In a large bowl, whisk together sour cream, oil, milk, and eggs. Add cornmeal mixture, and whisk until almost combined. Stir in corn, queso fresco, cilantro, and garlic until well combined. Spread batter into prepared pan.Bake until golden brown and a wooden pick inserted in center comes out with a few moist crumbs, 40 to 50 minutes, covering with foil during final 10 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes. Using excess parchment as handles, remove from pan; serve warm with Lime Butter. Store in an airtight container for up to 3 days. LEGGI TUTTO
These light and fluffy doughnuts are bursting with the bright flavor of lemon and the satisfying crunch of poppy seeds. A simple lemon glaze adds the perfect finishing touch. Lemon-Poppy Seed Doughnuts Proceed with Do-It-All Dough recipe, adding poppy seeds and lemon zest with yeast. Cut 8 (5-inch) squares of parchment paper, and place on […] LEGGI TUTTO
Using buttermilk in your biscuits helps the dough rise and creates taller, fluffier biscuits. The subtle tang from the buttermilk pairs beautifully with the browned butter, sage, and sweet potato for a harmony of flavors perfect for fall. Browned Butter Sweet Potato Biscuits In a light-colored medium saucepan, melt butter over medium heat. Add sage; […] LEGGI TUTTO
