We are reviving an old bonus recipe to become a permanent blog post, because we figured everyone needs more cookies in their lives. We show you how to take a basic cookie recipe and swap out different flours and sugars as well as add-ins like baking chips, dried fruit, nuts, flavoring extracts, etc.
We recently shared a recipe on social media for making classic Swedish Sugar Buns. I made them a couple times as the recipe was written but then my creativity went into overdrive and I realized I could tweak them just a bit and turn them into delicious cream cheese and jam danishes. A few more tests and I feel we have a winner! These are best served warm, right out of the oven but no one really complained when they enjoyed them the next morning, slightly warmed in the microwave. I used a slightly sweetened cream cheese mixture and cherry jam for mine but feel free to use just plain cream cheese if you’re trying to cut back on sugar and if another flavor jam is preferred, go for it. Make them your own. I personally enjoyed the slightly sweet cream cheese and the tart jam combination but let us know if you find a combination that you enjoy.
Like so many, I have become absolutely obsessed with The Great British Bake Off. My husband and I began binge watching it over the Christmas holiday and have now completed five seasons. We are completely hooked and it has awoken in me a deep desire to bake every possible French pastry or classic British dessert. A quick text was sent to Carmi and the questions were posed, first, “are you watching British Bakeoff?” second, “What do you think about trying out a few of these classic recipes and show how easy they are with the right tools (Ankarsrum Mixer)?” Lucky for everyone Carmi was completely on board so be on the lookout this year for some classic desserts.
With that said, our first offering is one I was excitedly nervous to try. Pate a Choux (pronounced Shoo) is the pastry dough used for several different creations. Cream Puffs, Profiteroles and today’s recipe, Eclairs. I really struggled in deciding if this needed to be a recipe that went live before Valentine’s or should we stay on our predetermined timeline. Clearly I chose to stay on our regular schedule and that was because I was excited to let you know our plans for the year. With that said, lets dive right in!