I always have an egg white or two in the freezer. I love rich, custardy desserts that need yolks, and since egg whites freeze so well, I never think twice when a recipe calls for an extra yolk or few. I know I can stash away the whites and use them down the road.Read More
I love these dinner rolls. They are easy, they are delightful. They are soft, they pull apart in almost-flaky layers as a good buttery dough should, and they are slightly sweet, which makes them reminiscent of Hawaiian rolls.
My favorite way to serve these is to slice them in half for pulled pork sliders (or post-Easter ham sandwiches!) but they are equally delicious on their own, with butter and jelly, or as a side dish to a roast.Read More
I’ve never made a pasty (that’s pah-stee) before—let along a Cornish pasty—so I really wasn’t sure what to expect. Obviously I turned to Paul Hollywood’s recipe for my inspiration, and then browsed a few others to get a sense of possible variations in method and technique. (I had some issues with Paul Hollywood’s GBBO recipe as it appears on BBC.com, so I had to do some research to get clarity. I think the recipe you’ll find below resolves the issues; see the note at the end if you are curious!)Read More
When we first started this blog, we decided we didn’t want to be unecessarily chatty in introducing our recipes. We agreed that for the most part, when we are looking at other blog recipes, we typically scroll down quickly to the recipe recipe, where it’s written out in recipe format, and pretty much ignore everything else. So for our blog, unless we have something we particularly feel like saying, we try to skip all that intro story telling and get right to the recipe.Read More
I have a little gem of a cookbook called Beard on Bread, a collection of bread recipes put together by James Beard at a time when making bread at home was making an upswing in popularity. It’s utterly charming in its simplicity. Beard has a fantastically direct and unpretentious approach to bread. “If you can read and have an oven and a work space, there is no reason why you can’t make a decent loaf of bread,” he says.
I love that so much.Read More
I love breakfast, but 90% of the time I don’t eat it. On the weekends we’ll cook up a big breakfast...sausage, bacon, potatos, eggs, pancakes, waffles, crepes... But that’s when we have the time to make and enjoy it.
Most weekdays, breakfast is something you scarf down between cups of coffee, getting kids fed and dressed, washing your face, and preparing for the day.Read More
We were having BBQ pulled pork the other night, and in my mind, BBQ requires cornbread. Problem is, my husband and kids don’t like cornbread (truuuust me, I know…) so if I ever make it I spend a week afterward trying to peddle leftovers to my kids until I end up eating it crumbled and warmed with butter and honey. It doesn’t sound like such a bad ending, but it’s just not worth it (much as I love crumbled up, warmed up, buttered and honeyed cornbread mash). Anyway, so I dreamed up these yeasted cornbread buns. Necessity is the mother of invention, right? I got my honey corn contrast to the salty BBQ and my husband and kids didn’t get … cornbread. Instead, they got these delicious, buttery, honey sweet cornmeal hamburger buns. They are tender and soft but sturdy enough to hold pulled pork (or later on I made them again for zucchini turkey burgers!). They are simply delightful. You know you’ve done something right when the kids ask for a second bun over the (very delicious) BBQ pulled pork.Read More
This bread is pretty dreamy. The chocolate flavor is pretty intense, amped up by the addition of some espresso powder. The toasted coconut adds a wonderful texture. And despite the ample amount of banana in the bread, the crumb remains pretty tender and not at all squidgy. It’s good for dessert, snack, or … yes … breakfast.Read More
It may seem like we have significantly upped the ante this month with our GBBO Challenge. But let me assure you, these are easier than you’d think. The dough comes together beautifully in a stand mixer and is a dream to work with — smooth, soft, and supple. There were several times during the process I was convinced I must be doing something wrong; it didn’t seem difficult enough to produce the insane goodness I’ve had at a pastry shop.Read More
Let me say right now I am no sourdough expert. I don’t bake up perfect loaves. But, I do bake on a regular basis, and the method and recipe I’ve developed produces a reliably tasty loaf. I make bread work with my schedule. I’m pretty hesitant to plan my day around my bread.Read More
Scientists basically agree on five “tastes”: sweet, salty, sour, bitter and savory (or umami). These are the sensations registered by our tastebuds. We can distinguish these aspects of a food even if we plug our nose, or have a bad cold.
What we can’t register when our nose is plugged is “aroma,” a sensation perceived by the nose. People say they can’t taste anything when they have a cold, but really what they mean is that the food has no flavor, because flavor depends on aroma.Read More
These are some super light and tasty pancakes. The amount of baking powder makes the batter almost spongy by the time you get it onto the griddle. They remind me of the pancakes you get at a pancake house - they’re so light that they just soak up alllllllll the syrup. It does have a faint metallic taste if you eat it plain but you can’t detect it under any toppings. The batter came together so quickly and easily, they were ready in 10 minutes, and they made perfect amount for my kids’ breakfast. I imagine I would turn to these on a weekday morning for a quick treat. I won’t say they’re better than my own go-to Cook’s Illustrated Buttermilk pancakes or our Dad’s pancakes because they’re just not. But they’re light, easy, yummy and kid-friendly and that checks a lot of boxes!Read More
This isn’t exactly a recipe per se, but it’s a dessert our family often eats on special occasions, and so I felt like we really ought to share it on the blog.
When I first set out to write this post over the summer, I decided I’d do some googling to see if I could find out the history or origin of the “St. Croix Sundae.”Read More
This is, hands down, my family’s favorite bread. It is so soft and flavorful, a wonderful enriched bread but not too rich. It makes incredible sandwiches and even more incredible French toast. Even just toasted with butter is a treat. And it is easy! The dough comes together quickly, it’s great to work with, and bakes up beautifully. It also just looks really impressive. Try a batch and wow your friends or family ... or just eat it all yourself, slice by slice.Read More
Ok we’re really excited about this: a monthly baking challenge based off of Great British Bake Off bakes. Basically the three of us have all watched all the GBBO episodes (some of them more than once … or twice …) and we’re always saying to ourselves and each other how much we want to try this or bake that. So then we figured, why not channel that into a blog feature? Our idea is basically to introduce the challenge on the first Sunday of the month. One of us will find a recipe, try it, write it up, and review it. Ideally the other two of us will try it as well - either as written or with adaptations/variations - and write up a little add-on at the end of the post. And then we invite you, readers, to try it as well and comment on your success! And if you do try it, please post it to Instagram and tag us or use our hashtag #beaneaththecrustGBBOchallenge! It will be so fun to see all your bakes! And we promise not to go all Paul Hollywood on any attempt. :)Read More
I love these cookies so much. They’re giant, and chewy, and full of all the spices of the holiday season - but not too spicy, lots of molasses flavor, and accented by a sweet sugar coating that causes delightful crusty crinkles all over. I actually can’t imagine making these at any other time of year (I think I actually have a mental restriction on the idea) which makes them that much more special. Molasses cookies come but once a year!Read More
A lot of holiday recipes can be quite involved, and require fancy ingredients, which makes sense, because Christmas is a time to celebrate and pull out all the stops.
But sometimes you just need a break. You want something that’s delicious and festive but comes together in under an hour with ingredients you probably have on hand.
This chocolate peanut butter bark is just the thing. It’s quick and easy, and ridiculously addictive to eat. It freezes well, and makes a lovely gift.Read More
These cookies are a refreshing change from the typical Christmas cookie assortment. They have a great texture - crumbly and studded with oats and chopped almonds, but not at all clumsy or chunky. The not-too-sweet, buttery cookie base is a perfect backdrop to the cranberry white chocolate pairing.Read More
I find few things as luxurious and festive as hazelnuts. Pricey, compared to other nuts, hazelnuts simply beg to be a Christmas splurge. So here they enter in for Day 11 of our Twelve Days of Cookies.Read More
Spritz are a Christmas cookie standard. Although deliciously simple, they can also be a bit…well, simple. They easily take the back seat to other, more indulgent, treats.
That’s why I’m so excited about these jazzed-up Christmas spritz. That simple butter cookie is piped into attractive rosette swirls, baked to a light golden crunch, smeared underside with creamy sweet dulce de leche, and then sandwiched to form a show-stopping treat.Read More