Sweet and Salty. Nutty and Chocolately. These brownies, like many that I make, are over-the-top indulgent. They melt in your mouth, make your hand sticky from the caramel and have a lovely salty flavor to cut the sugary overload. Not to be missed!
Browsing Tag
sweets
Another weekend, another pie. In fact, I think that this is the third weekend out of five that I have made some variation on the theme. But I like blueberry pie, and so do a lot of my friends, and this one is again for a grilling dinner. I’ll probably be switching to strawberries here soon, anyway (but then back to blueberries when my favorite kind — Maine Wild Blueberries — are ripe later in the summer. In the meantime, here is this variation, which has a bit of tartness from the balsamic and a bit of sweet from the honey. Don’t be put off by the touch of pepper: you don’t actually taste it much but adds a nice little bit of depth of flavor.
Apparently today is a holiday. Or a “holiday”, as it were. The first Friday in June is apparently National Doughnut Day in the US. Yes, just what we as a generally overweight nation need: a day in celebration of the doughnut. And yet, when I heard that Dunkin Donuts and Krispy Kreme were giving the little gems away, I decided that I could one up them by simply making my own, hence these Glazed Ricotta Doughnuts. For Breakfast. Before work. On a holiday.
I am “up to Camp”, as one says in New England-ish, this weekend. So I am packing up Ludwig (yes, my car is named Ludwig van Volkswagon) and headed north from the steamy city. New England, after our brutal winter, skipped spring altogether and it’s been summertime hot for the good part of a week. No complaints, though I do have to put in my air conditioners soon, lest I have to stop baking in the heat. And never one to arrive empty handed, here is the pie I made.
This pie title and idea with the “stars” is based on a pie that I saw somewhere on the intertubes called Midnight in Paris Pie. Of course, they don’t really have pies in French desserts (tarts, yes … pies, not so much) and it was just someone using the cut out stars to decorate a “plain” blueberry pie. I went for the berry combo to make it a little “darker” and then added the mint. You don’t actually taste the mint too much but it does have a nice freshening effect.
If you are a frequent visitor of my website, you will have noticed that lately I have been into making these “crazy breads” aka “pull-apart breads”. While really no different than any other sweet breads for breakfast, I think that they are visually pleasing and actually, I like the texture as there are some bits that are crunchy and some that are soft. This one went a little overboard on the “going crazy” part though and over-ran the pan. All’s well that ends well though and it was no worse for wear.