Holiday baking is upon us, and to say that I am excited would be an understatement. Shortbread is one of my favorite cookies. Its buttery crumbly simplicity is the perfect backdrop for subbing some regular flour for stronger flavored flours such as buckwheat. Rich and nutty in taste, this gluten free flour is not a wheat at all, but a seed, and pairs quite nicely with a full-bodied spice blend like chai. We’ve even provided a fully gluten free variation with buckwheat flour, brown rice flour and oat flour. So let’s get that holiday baking on!
Figs, red wine, chocolate, cake…need I say more? Whether you need a last minute Thanksgiving dessert, just love all of the above, or would like a new baking project, this is one of my new favorite fall desserts. And while fresh figs are in season right now (yay!) and make a beautiful cake topping, the cake actually utilizes dried figs, so no need to worry about fig season, this can be made year round.
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.