Baked French Apple Tart from Above
TWD
French Apple Tart
Apple pies, crumbles and crisps are one of my favorite desserts. So, when I spotted this recipe in Baking with Julia, I was anxious to try it out.
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Posts Tagged ‘baked good’
French Apple Tart
Tuesday, January 22nd, 2013Best Ever Brownies
Tuesday, November 20th, 2012
More Best Ever Brownies
TWD – Tuesdays with Dorie
Best Ever Brownies
These brownies turned out cake-like on the outside edges and a bit soft and raw in the center. (more…)
Buttermilk Crumb Muffins
Tuesday, November 6th, 2012
Buttermilk Crumb Muffins
TWD – Tuesdays with Dorie
Buttermilk Crumb Muffins
I love muffins with crumb toppings, although they are a bit more like dessert, so I was looking forward to making this recipe.
Ingredients for Buttermilk Crumb Muffins
Like most of the recipes I’ve made so far from Baking with Julia, this one is straightforward. It’s also fairly simple. I almost wanted to replace the buttermilk with yogurt, because in my experience most baked goods work exceptionally well with this substitution, however I refrained since buttermilk is in the name. I did use butter instead of shortening.
Crumb Topping
The muffins came out fluffy and tender. The crumb topping adds a nice sweetness and texture to make these muffins a bit more special. Buttermilk Crumb Muffins are great for breakfast with coffee or tea, or for a snack.
Batter for Muffins
Batter in Muffin Tins
Blueberries and lemon zest would be a wonderful addition for the next time I make these lovely little muffins.
More Buttermilk Crumb Muffins
To get the recipe check out the book Baking with Julia, by Dorie Greenspan.
Or, view it on the site of this fellow Tuesdays with Dorie bloggers:
Alisa of Easier than Pie
A year ago on The Daily Morsel
Two years ago on The Daily Morsel
Blue Bottle Coffee Parmesan Shortbread with Fennel and Sea Salt
Monday, March 26th, 2012Review
Blue Bottle Coffee Parmesan Shortbread with Fennel and Sea Salt
After reading the article in Bon Appétit last month on awesome baked goods in the best coffee bars in the US, I thought it was time to try Blue Bottle Coffee’s Parmesan Rosemary Shortbread, which was one of the featured goods.
I’ve had a few other baked goods at Blue Bottle Coffee, all excellent, but my go-to is their waffle, which is absolutely divine, so I don’t often try anything else.
During lunch one day I headed over to the San Francisco Ferry Building for a much-needed break and ordered the Parmesan Shortbread and a cappuccino. The shortbread was soft, with a slight crunch from the sea salt and fennel seeds. The savory Parmesan works well with the slightly sweet, anise flavor of the fennel seeds. This shortbread would work equally well with a drip coffee or espresso, as it did with my cappuccino. It’s also a nice option if you want a baked good, but are not craving a sugary sweet treat. So, if you’re at Blue Bottle Coffee, give this pastry a try.
I’m hoping to make these within the next few weeks using the recipe from Bon Appétit, so stay tuned for the blog post.
A year ago on The Daily Morsel
Lemon Poppy Seed Muffins
Saturday, March 26th, 2011
Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins
Here’s a muffin recipe I put together using the muffin batter ratio from Michael Ruhlman’s Ratio — classic Lemon Poppy Seed. Next week I plan to show a variation that will make another Lemon Poppy Seed baked good (and it’s not Poppy Seed Bread, which is this same recipe, but baked in a loaf pan for a bit longer.) If you plan to use milk, rather than butter milk, just use 2 teaspoons of baking powder, since the baking soda requires a more acidic liquid to activate it than the milk would provide.
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