Who doesn’t love a croissant? Layers of buttery flaky goodness that are somehow decadent simplicity. And by simplicity, I mean that a good croissant can stand on its own. No filling or jam or chicken salad needed. However, it is one of those recipes that requires time, patience and a bit of skill. Certainly not something you whip up every week. A treat, a decadence, a labor of love. But, there is something very satisfying about making your own. So if you like a good weekend baking project, perhaps it’s time to tackle croissants. Also included is how to form chocolate croissants and what to do with those leftover dough scraps.
September is here, and while it is still pretty hot in California, I’m already thinking about all the delicious soups and stews I can make for the coming fall/winter months. Growing up, my mom used to make these heavenly things called Beer Rolls to go with soup. More like a drop biscuit than a roll, they basically consisted of a can of Budweiser and Bisquick. She’d also throw in a couple tablespoons of wheat germ, because that was her answer for most foods she deemed unhealthy. Later on, she decided Bisquick was just too unhealthy to have in the house at all, and sadly Beer Rolls went away. Until now! With a 2-for-1 in this post, I created a homemade Bisquick mix you can keep in your fridge for several months, and then recreated and renamed those delicious Beer Biscuits (Rolls).
What better way to wrap up the last full month of summer than with a recipe that uses up that certain produce everyone who owns a garden is trying to foist onto everyone else right now. Zucchini! Love it or hate it, it is quite abundant this time of year. And even if you don’t like this green veggie, hiding it in a chocolate quick bread is obviously the best thing to do with it. It will certainly make you reconsider your non-zucchini eating stance. And, as usual, we’ve got you covered with a gluten-free variation and a whole wheat/natural sugar variation.