Let me start by saying that I’m sorry that I’ve disappeared again…I have been crazy busy with work and have had zero time to post 😦 but I’m back with a recipe that will definitely make up for the absence….not only is it quick and easy, (30 minute dough!!) it is beyond delicious and it’s the perfect thing to bring to a luncheon or dinner party. Pull apart bread is, by nature, the ultimate treat for sharing! And this savoury version, stuffed with artichokes and cheese, is moist and full of flavour. Just make sure you don’t eat all of it in one go or you won’t have any space leftover for actual lunch! This recipe pairs extremely well with a glass of chilled dry white wine, so it’s also perfect for snacking on while sipping a glass with friends. Interested? Read more for the recipe!
I’m writing this post and have just realised that I haven’t got a category called “baked goods” because I’m constantly baking and it didn’t occur to me that I should have a place where to put all the croissants/muffins/tartelettes that I make. So I am now officially renaming the “Muffins and small cakes” category to Baked goods & pastries. This all came up because I’m constantly making scones and only now does it dawn upon me that scones aren’t a bread, nor a cake, nor a cookie and not exactly a dessert. What are these heavenly bites then? Baked goods. If anyone has a more appropriate name for them, I’m all ears. But on to the recipe….these are actually chocolate scones. Not scones with chocolate chips in them. Oh no. These are a full cocoa explosion in your mouth. Dark and scrumptious. And of course, a few chocolate chips in there never hurt anyone …right?(hence the double). These are beyond good for breakfast, topped with apricot or raspberry marmalade, and if you’re feeling really indulgent, why not a bit of clotted cream? Trust me, you’ll never want to have eggs for breakfast again
Read more for the recipe. Continue reading
Well hello there! I know I disappeared for over six months and that I am shameless. But it wasn’t only a disappearance from the foodieblogosphere, (yup, that’s a word) I also had to momentarily ditch my faithful kitchen. This was however, all for a good reason. I’ve been working like crazy on a new project and I just simply didn’t have the time to cook anything more elaborate than a sandwich or the occasional birthday cake. The project in question, which took me away from my whisks and bowls of sugar, is the just-launched art & design store, wolfrikdesign.com. I am so excited about it I haven’t even missed my kitchen-aid! (*gasp*) It’s all about finding unique artists & designers, curating the store, designing everything…..and so on. Please be sure to go check it out! You’ll make me very very happy. But back to the kitchen note, now things have settled a bit and I have some time (and mental space) to get my hands covered in flour and to increase my calorie count. And to debut, here are some garlic-parmesan butterflake rolls to get started. They are similar to monkey bread, but instead of chunks they’re made up of slices. These rolls are great for an italian inspired lunch, I recommend you serve them with olive oil and balsamic vinegar for dipping. The soft dough soaks it right up, mixing with the garlic and parmesan for gooey goodness in your mouth. Garlic-parmesan is no brainer, so go and get this super easy and impressive recipe going!
Recipe after the jump ->
Most bakers love bite-sized things. They’re just irresistible to make. There’s something about seeing a small army of pastries, all properly lined up on baking sheets waiting for their time in the oven. And when dressing, rolling, cutting or stuffing, there’s a strange pleasure to be found in doing the same thing for each one of the small baked goods, trying to get them as even as possible. (Or maybe I’m slightly obsessive and find this satisfying…). But who can deny the appeal of a basket filled with bite-sized treats? No one. And I’ll tell you why; if you had a basket of regular-sized croissants sitting on your breakfast table, the most you could grab in one sitting, without losing face in front of your breakfasting companions, is one lonely piece. And pushing it, you could eat half of this piece with one topping and the other with a different one. But if you have a basket full of mini-croissants… the possibilities are endless! Because no one will judge you if you spread nutella on one, take another one and smear some butter and marmalade on it, take a third one and dip it in your milk, or even if you take a fourth one to accompany a little bit of ham and cheese you had left over on your plate. That’s the beauty of bite sized. Small pastries just keep telling you to eat them because they know they’re so small that what could be the harm in just one more? And they’re absolutely right. Such is the case with these fluffy, buttery, cinnamon stuffed mini-brioches. It’s like just eating the center of a brioche-a-tete several times over. Because once you have one you will have to have a second one and quite possibly a third one. And that’s ok. No one will judge you.
Read more for the recipe!
I’m a huge Dr. House fan. I’m also a huge scone fan. And how might these two relate? (apart from Hugh Laurie being british) Well, I was watching an episode about two weeks ago in which a family went scuba diving to an old shipwreck and got infected with what appeared to be smallpox. Which was eradicated quite a bit ago. and as I was watching the show, I was also getting a few spotty-faced snapchats from a friend who’d been infected with…wait for it…..chicken pox! Which is almost eradicated even in little kids…so how she got it was also a mystery worthy of House. And so while watching the family slowly die in isolation, I thought up these scones to bring to my friend who was also in isolation (though thankfully not dying, just quite itchy) and who, like me, also finds solace in crumbly pastries which you can have for breakfast, lunch or dinner. (because scones are just awesome like that). So if you have a friend in need, or just want a snack to munch on while you watch House re-runs, go read more for the recipe. Continue reading