Raspberry Pomegranate Ganache Bars
and supersoft milk bread (!) sticky pecan buns
new on bbs
Milk Bread Pecan Sticky Buns
Took our average pecan sticky buns and went mental: Tanghzong based dough, a brown butter filling and a gooey sweet and salty caramel (butterscotch?) pecan topping. The only time I’d ever give up the heavy cream bath is for these.
cookie exchange, cookie box, cookie party ideas
#1
Chocolate Chip Salted Caramel Millionaire Bars
Salted chocolate chip shortbread (like those Roman cookies the internet went wild for a few years ago), a chewy caramel (without fail, every single year I scorch on my first attempt - you’ll do better than me) and three chocolates swirled on this addictive bar that is possibly but probably not too pretty to eat.
#2
Caramel Sandwich Cookies
Slightly underbaked so they have this super tender quality sugar cookie and sandwiched in between a cranberry caramel, a pistachio paste, or whatever paste you fancy really.
#3
Marbled Chocolate Sugar Cookies
Another three-chocolate situation on a tender sugar cookie, my favorite shape cookies to make for the holidays because they combine the snap of chocolate with the tenderness of a wonderful sugar cookie.
updated
S’mores Brownies
Someone said add graham crackers and store-bought marshmallows to brownies and I said, hold up: what if we make a graham cracker crust, let the fudgy brownie layer have it’s own thick moment, and then we’ll do a proper, tall layer of homemade vanilla marshmallow. And of course we’re going to torch it.
reader review 🥺
Brown Butter Ginger Molasses Cookies
“These are the most amazing ginger cookies I have ever had! They are super chewy and have a very bold and delicious ginger flavor. I love the cracks in them! I baked them for exactly 10 minutes, let them sit on the pan for quite a bit, and they were perfect. They have the classic gingersnap-type cookie flavor, but just a bit different and wayyyyyy better. The perfect Christmas cookie!” - Adelaide
notes & reads
‘…you’ll be hard-pressed to find a place that praises the pomegranate more than Azerbaijan, the South Caucasian nation where the nar (Azerbaijani for pomegranate) enjoys the almost-sacred status of national symbol….'“Our legends say that the pomegranate is a symbol of love,” (Feride Buyuran, author of the cookbook “Pomegranates and Saffron: A Culinary Journey to Azerbaijan,”) says. “Expressing love with words was considered rude in the old days, so guys would confess their feelings by carrying a pomegranate to their beloved.”’ - CNN … (*adds to bucket list: visit Azerbaijan for the pomegranate festival*)
Coming soon from Sylvie, the blogger behind A Baking Journey: Bite Sized French Pastries for the Beginner Baker a baking cookbook that breaks down french pastry techniques into tiny bites. I got an early copy and there are just many approachable goodies in the book.
Italian Rainbow Cookies, drop style! By DeeperLiving, these are sooo cool.
I’ve been making a lot of focaccia over the past year (usually using some variation of Alexandra’s sourdough recipe) and back in the summer I had made it once with zaatar and halloumi (reimagining the manooshe, if you will), we loved it and I jotted down a recipe to share, scheduled for fall but it appears my local grocery stores only carry halloumi in the summer, so it’ll have to wait =( In the meantime, UrbanFarmandKitchen recently published a zaatar and olive foccacia (no knead - regular yeast) which looks quite wonderful.
This is fascinating… “from 1796 (the first american cookbook!) a recipe for, a "Christmas Cookey : To three pound of flour, sprinkle a tea cup of fine powdered coriander seed, rub in one pound of butter, and one and a half pound sugar, dissolve one tea spoonful of pearlash [a rising agent] in a tea cup of milk, kneed all together well, roll three quarters of an inch thick, and cut or stamp into shape and slice you please, bake slowly fifteen or twenty minutes; tho' hard and dry at first, if put in an earthen pot, and dry cellar, or damp room, they will be finer, softer and better when six months old."---American Cookery, Amelia Simmons, 2nd edition [Albany:1796] (p. 46)’ - FoodTimeline.org (6 months!!!)
and for members
Pomegranate Raspberry Ganache Bars
A dessert straight out of my dreams: smooth dark chocolate ganache, fresh raspberries and pomegranate arils. All this on a crumbly, one bowl of easy chocolate shortbread.