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.
A couple years ago I had Basque Burnt Cheesecake for the first time at this little Spanish restaurant in Portland. My first thought was, why have I never heard of this? My second thought was, how can I recreate this? Deep brown and almost caramelized on the outside, fluffy and creamy on the inside, no crust, this was some kind of cheesecake magic. It has begun to grow in popularity lately, popping up in food magazines, blogs, and restaurants. And while it isn’t pretty and looks like, well, burnt cheesecake, your taste buds will thank you for trying it out.
Summer is soon coming to an end soon, so what better way to commemorate the season than with a grilled pizza party, utilizing toppings that make the most of that lingering summer produce. The dough for this pizza is an extremely versatile flatbread, making it ideal for a build your own pizza set-up. The recipe also includes directions for baking in the oven.