I’m back! I had to take last week off due to the plague (ok, it was really just a cold, but I felt like I had the plague). Aside from being too weak to get up off the couch for more than 10 seconds at a time without getting exhausted, I didn’t want to feed people infected baked goods, so I didn’t bake last weekend. It felt wrong, but you gotta do what you gotta do.
Another week, another cookie. Can anyone really blame me, though? I can’t think of anything more satisfying than a soft, sweet cookie (ok, maybe a warm slice of pie, but it’s a close competition). For an added dose of fun, here’s a cookie that’s so full of cinnamon, butterscotch, and rainbows that it might as well be unicorn poop.
When’s the last time I wrote about pie? July 8, apparently. In other words, far, far too long ago. I had a craving for fruit pie last Saturday, so I knew what I would be baking before I made my final grocery list for the week (a rare circumstance for me). Blueberries are still in season, and I had made an impulse purchase of a bag of limes the week before (my impulses are a little weird), so for once, the decision process was fairly straightforward.
Yes, you read that right: pickle bagels. I promise, I haven’t gone off the deep end (no more than usual, anyway). Those of you who follow I Wanna Bake on Facebook might recall seeing Tasting Table’s recipe for pickle juice bread. I was quite enamored of the idea or pickle-flavored bread, and I knew it would have to be recreated in some fashion. Serendipitously, I still had the thought on my mind when I was going through one of my periodic musings on bagels ( like ya’ do). In that moment, the pickle bagel was born.
Somehow, summer is almost gone, and we’re gearing up for the season of pumpkins, apples, and cinnamon. Yea, fall! As the dog days of summer begin to give way to the promise of cooler weather and shorter days (in the northern hemisphere, at least), I’m doing my best to make good use of the last of summer’s seasonal produce. Just a few days after discussing the differences between cobblers, crumbles, and crisps, I found the biggest peaches I have ever seen during a recent trip to the grocery store. Clearly, a peach cobbler/crumble/crisp was in my future.
Some days, you just need a cookie. To me, the ultimate bad day cookie is rich, chocolatey, soft in the middle, enormous, and fresh out of the oven. On a recent bad day, I set out to design a cookie that checked all those boxes, and boy, did the result deliver. 😉 Here’s a cookie that’s sure to brighten those terrible, horrible, no good, very bad days.
Have you ever been in the position of reeeeeally craving a particular food, but not wanting to exert the effort of leaving home to get it, much less cooking it yourself? For Josh and me, this happens with garlic breadsticks at least once a month (somehow my focus has shifted in recent years from bread formed into knots to bread shaped like sticks instead). Often, this results in at least half an hour of waffling between sucking it up and going out and wistfully giving up on them. The thought of making them from scratch almost always crosses my mind, but I usually toss it aside as too much effort. This time however, I decided to accept the challenge with gusto.
Somehow PBS has already aired 8 episodes of series 6 of The Great British Baking Show, and I’ve only posted one companion recipe so far! I will blame this partly on their weird habit of sometimes showing two episodes on the same day (and often at a different time than the week before), but hey, what can you do? Make arlettes, that’s what!
We’re currently at the tail end of one of my favorite seasons of the year: cherry season! Josh and I celebrated by picking 6 pounds of them while we were in Traverse City, Michigan last week (6 pounds was me exercising restraint). I would have loved to take them ALL home, but I know there’s no way I can use them fast enough. Sigh.
Aren’t they beautiful?
Apologies for my tardiness! I just got back from a Midwestern road trip through Illinois and Michigan. Yes, I probably should have written a post in advance so I wasn’t scrambling at the last minute, but I think by now you probably know how I roll.
I Wanna Bake! 