I just recently discovered the wonder of apple and cheddar combinations, thanks to a delightful apple cheddar scone I had at a local bakery, Made with Love. After trekking to the bakery several times in just a few days for these delightful scones, I finally decided I’d better learn to make them myself. The recipe I chose, from the SmittenKitchen, came out perfectly – a little crisp on the outside but soft and tender on the inside.
A brilliant thing about making scones is that, unless you have enough people around to eat the whole batch, you can bake just as many as you need, and freeze the rest for another occasion. A little bit of work one afternoon means that you can have fresh scones for breakfast for the next few days, instead of the usual cold cereal or oatmeal. Read the rest of this entry »
It has been a disgracefully long time since I’ve posted anything, but this has been an insane semester, and anyway today I have brought you a recipe for dense, luscious mini-chocolate cakes of joy.
This recipe for bouchons is originally from Portland’s Pearl Bakery. I’ve always wanted to visit Portland, but just because I can’t manage that any time soon doesn’t mean I can’t enjoy some chocolate-y goodies from there.
From the little bit of internet research I’ve done on bouchons, they’re usually made in smaller, thinner molds (I’ve seen recommendations for timbale or mini-popover molds), but if you don’t have a lot of fancy baking molds (I don’t!) then a muffin tin will do perfectly well. Unlike muffins or cupcakes, these little cakes don’t have any leavening agents (baking powder, etc.) which makes them quite dense. This is in no way a bad thing. They come out of the oven when they are still slightly underdone in the center, which gives them a moist and tender texture. They are wonderful with a strong cup of coffee for an afternoon snack. Read the rest of this entry »