Using a combination of butter and oil in this one-bowl cake adds wonderful flavor and makes the texture extra moist, and it has become a favorite of ours as a sweet end to dinner on Rosh Hashanah. Be sure to use firm apples that will hold their shape while baking, such as Gala, Cortland, or Braeburn.
Frangipane is something I have always enjoyed: the intense almond flavour and very delicate texture is simply delicious. In this recipe I have added another texture, encasing the frangipane with crispy filo pastry, while a nutty base gives it a lovely crunch.
This is my favorite cake of all time. I love it when we have to judge this round on The Great British Bake Off! The perfect lemon drizzle has a light and airy sponge and a sharp, zesty crunchy topping. My version has quite an intense lemony flavor, but other than that it’s a total classic and I don’t think you should mess with those classics. The only thing to remember is to pour over the drizzle while the cake is still warm.
When I hear people say they don’t like buckwheat, I inevitably think, “That’s because you’ve never had my buckwheat pancake.” At Friends & Family, our baked buckwheat pancake is a fan favorite. We warn customers that their order will take up to 20 minutes, but the prospect of waiting doesn’t deter them. Thicker and more filling than a regular flapjack, one buckwheat pancake is enough for me. You could make these entirely with buckwheat flour, but I use some all-purpose flour for a more balanced flavor profile. The pancake is finished in the oven, which imparts a dreamy fluffiness and a crispy exterior. Starting the pancake on the stove allows for an evenly brown, crispy layer, while finishing it in the oven promotes the batter in the center to rise and gel into a light and airy pancake. Once you get the hang of this technique, it’s possible you won’t make pancakes any other way.
This set-it-and-forget-it dessert is easy to make, and a perfect surprise for friends. We like to eat these frozen banana pops on ice pop sticks, but if you don’t have any, you can just use your hands—it’ll be messier, but every bit as tasty. After you’ve dipped the bananas in their chocolate shell, feel free to get creative with the toppings and decorations. We love the combination of crushed pistachios and chopped freeze-dried strawberries, but anything that adds crunch and color would be up for the task!
Extra-juicy, extra-jammy strawberry shortcakes all done up with a splash of bourbon and buttery rye biscuits: Can you think of a better way to celebrate summer? Truth is, I didn’t grow up eating shortcakes, but now that I’m an adult, they are one of my favorite sweets. They’re always easy to throw together, but these are special. Instead of using just any ol’ biscuit recipe, I worked in some rye flour. The brightness of strawberries works so well with the heartier rye, and while the biscuits are still buttery and flaky, they really hold up against the superjuicy berries. That splash of bourbon ties everything together in a beautiful, warming way, though you can easily leave it out if you prefer. If you have strawberries on hand and don’t know what to do with them, you NEED to make these shortcakes. You just do. You can also swap out the strawberries for any other berry you love, or use a mix of all your favorites!
So, tart strawberries and sweet cream is a yummy- sounding combo, am I right? And when the strawberries are of the freeze- dried variety, and the “cream” is white chocolate, and a buttery, blondie- type bar cookie is the vehicle that brings them together, yes: something delectable is, indeed, happening. Here, I am going to go completely off brand and suggest that an actual bar of white chocolate, chopped, works better than chips, as the chopped chocolate gets a tad meltier when baked. But they both work and give you strawberry-and-cream vibes in the most heavenly of ways possible.
This recipe was born one quiet, rainy Saturday afternoon when I couldn’t work out if I wanted brownies or cookies. With the self-assurance of Neil Armstrong and Buzz Aldrin planting their flag on the moon, I crowned a tin of brownies with a layer of chocolate chip cookie dough, and haven’t felt bad about being indecisive since. If you don’t want to use raw egg in the cookie dough, replace it with 3 tablespoons of whole milk. You’ll need 40g less flour.
Sweet biscuits and gravy sounds like a gimmick, right? Well, there’s documentation of this dish being made as far back as the 1700s. It’s a fascinating example of how migration along the Appalachian trading route helped establish Indigenous Mexican influence on Southern cuisine.
Thickened in the traditional French way, warm, spicy, and faintly bitter Mexican chocolate ganache forms the “gravy” for raw-sugar-crusted biscuits. It’s great with any biscuit recipe really, though. The relationship of sugared biscuits to plain ones is very similar to that of pâte sucrée (sweet pastry crust) to pâte brisée (savory pie dough).
If you have spent some time in Venice, you may have noticed yellow, often
log-shaped, biscuits called zaleti in pastry shop windows. As the towns along
the west coast of Istria were part of the Republic of Venice for some 500 years,
the foods were heavily influenced by those of Venice.