Really, that’s what these are, whole coffee cakes in convenient, eminently approachable handheld form. They even come complete with a creamy toffee topping, and a crunchy-sweet ribbon of toffee, almonds and butter crumb lacing throughout. As coffee cake, they’re perfect for an uplifting breakfast, a sweet way to start the day. As muffins, they’re ideal… Continue reading Hand Cakes
Any day now, season. It’s Easter, and that should bring to mind rabbits jumping and fleetness of foot. Here’s a bribe, too, in the form of a Raspberry and Lemon Cheesecake made specifically for Easter. Just look at those bright colors, and think of the tangy, creamy sweetness. That should motivate you. The advertisement for… Continue reading Get Hopping, Spring!
At last, life returns to the North Woods. Throughout northern Minnesota people gather surging maple syrup and the first carrots coaxed from the thawed soil, and combine them with the last of the supplies laid in for the winter, including wild rice, collected locally in the fall, and dried fruit. Taken together, all this makes… Continue reading Ojibwa Spring
The suspect is a master of disguise, mixing undetected among both muffins and doughnuts. It bakes like a muffin, and even takes on its form, yet it’s robed in the cinnamon-sugar livery associated with doughnuts. Opening one reveals the dense essence of a doughnut too, down to the traces of nutmeg. Cook’s Country dreamed up… Continue reading aka Muffin, aka Doughnut…
Just in time for Mozart’s birthday, coming up Wednesday (it was the 26th of January, if you’re reading this in archive), here’s an Austrian confection, Mozartkugeln (“Mozart Truffles”). While the composer was famously fond of sweets, Salzburg chocolatier Paul Fürst didn’t invent Mozartkugeln until a century or so after Wolfgang passed to the eternal in… Continue reading Another Chocolate, Herr Mozart?
Or gingerbread woman, depending on who’s pulling the trays from the oven. Not necessarily gingerbread cookies either, strictly speaking, but ginger cookies, at least. Point is, ’tis the season, and ginger is one of those things which make the holidays cozy, jolly and bright. Better yet, imagine what a triple serving of the sweet would… Continue reading Gingerbread Man
It’s late autumn. Good fruit is but a memory now, a glistening image retreating over the horizon as winter looms and soon persists, no end in sight. Now, though, just as we brace ourselves for the frigid onslaught, a forgotten ally returns triumphantly, restoring brightness and radiance. Citrus delivers this relief, pure sunshine straight from… Continue reading Oh, That’s Right
Once again, a favorite source, the Nero Wolfe canon, yields a tantalizing food mention that not only stokes the reader’s appetite, but which burnishes also the author’s fine cooking credentials. Rex Stout was a serious gourmet and, so inspired, he often kept a well-appointed table close to his mysteries’ pulse. In Death of a Doxy,… Continue reading Orrie’s Tasty Problem
Following the latest recipe found in Porterfield’s Dining by Rail, we’re aboard a restaurant car of the Northern Pacific line, just having passed through Wenatchee, Washington, which proclaims itself, “The Apple Capital of the World.” Civic pride (boastfulness?) aside, people in these parts certainly know their apples, as demonstrates the sweet slice of golden flakiness… Continue reading Crossing Apple Country Now
Gliding through the millennia, we find ancient Romans enjoying savillum, a dessert that’s wended its way to us as cheesecake. No less a personage than Senator and historian Marcus Porcius Cato (better known as Cato the Elder) provided instructions, 160 BC, in his De Agri Cultura: Make a savillum thus: Mix 1/2 libra (*1) of… Continue reading It Began Here