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 know that posting a thanksgiving-y recipe on the very same day isn’t nice. But I’ve got a good excuse: I don’t celebrate Thanksgiving! Because in Mexico we have turkey for Christmas, as is proper. With pears and potatoes and lasagna. As is right. And of course by that I mean as we’ve always done chez moi. : )
But back to the thanksgiving issue. I actually made this for a themed dinner, and since it’s pumpkin season regardless of the holiday and the puree was homemade, I was left with about 1 lt. extra of the stuff. And the stuff is so yummy! You can make all sorts of pumpkin dishes, apparently something I’d never been aware of because we just don’t have that tradition. But now I am, and the inevitable pinterest search for pumpkin recipes did not disappoint. (Which probably means that I will disappoint and keep posting pumpkin truffles and pumpkin bread and pumpkin soup way past the appropriate date. I’m not even sorry). So, to begin with! Pumpkin cream cheese pie bars. This recipe, which I found originally at Taste of Home, is actually a bit complicated. But definitely worth it…pumpkin meringue over creamy cheesecake? Definitely worth it. And besides, the layers are so decorative you might want to make them just because of that. And you can cut them into decent-sized bars, or just make one large cheesecake! Sounds good right? Read more for the recipe. Continue reading
It’s rainy season (or hurricane season if you count the last three days) around here. Which means it’s tea time with a book season. Which in turn means it’s muffin, pound cake, cookies, crumpets and any other pastry you like to have with your tea season. (I’m actually lying. Cookie season is year round) And when you add to the weather tons of gifts of fruit because your friends who own fruit trees have way too much of it, you end up with muffins everyday. Assorted, too. Apple, banana, figs, or in this case, pears. This recipe will give you a simple, homey, spice-y and full of pear little cake. Made all the better by a creamy vanilla glaze, which has become my favorite when glazing fluffy baked goods. (like here) So, if you’re feeling like a quick treat to accompany you rainy afternoon, go and read more for the recipe!