Honey Pecan Sticky Buns

Sticky buns are an odd thing for me. Are they breakfast or dessert? I could swing either way and be happy. I remember eating them as a treat after dinner when I was younger or as an on-the-go breakfast when heading out on a boat in the wee hours of the morning. Granted, I’ve always said that some of the best breakfasts are essentially desserts, so I guess I shouldn’t be too surprised.

Honey Pecan Sticky Buns

The core behind any sticky bun recipe is simple: awesome, sweet, sticky buns. The variety then comes in two fashions: how to make the dough and what to dress the buns up with (e.g. glaze, cream cheese frosting, nuts, etc). In making these, I chose to follow the sage approach from one of my favorite baking-oriented books: Baking: From My Homeclick to read more…

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Spiced Port & Pomegranate Frozen Yogurt

I’ve never actually had pomegranate ice cream or frozen yogurt before, but always had it in the back of my mind. As I’d read about it though, it seems to be quite popular with some upper-scale ice cream/frozen yogurt joints like Pinkberry and Red Mango. However, nearly everything I’ve read about pomegranate frozen treats (both commercial and home-made) all had the same review: too subtle and almost indistinguishable pomegranate flavor. This was a downer, but I was still determined to try my hand at it, so I thought I’d try to pump up the pomegranate flavor by focusing on supporting flavors to enhance it (sort of like balsamic and strawberry, chocolate and chili, etc) rather than just throwing more pomegranate at it.

Spiced Port & Pomegranate Frozen Yogurt

Much to my delight, my gambit worked out better than I had expected. I infused the pomegranate juice with both fresh mint and green… click to read more…

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Fudgy Brownies

A good while back, I made a different kind of brownie that was light, fluffy, and strongly flavored with honey. These brownies fall on the opposite end of the spectrum, restoring balance to my ultimate zen state of brownie satiation. These brownies are dark, dense, and incredibly chocolatey. The kind that requires you to approach them armed with a tall glass of milk and a willingness to fend off any passers-by who think they can share in the bounty. These are brownies well worth being selfish about…unless you’re looking to bribe someone, I suppose–then these would be a great thing to share.

Fudgy Brownies

This is more than comfort food. Its too rich and indulgent to be called comfort food. You have the crisp, buttery, crinkly edges that seem to contradict the dense, fudgy, moist interior. And this is a situation where if… click to read more…

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Strawberry Cream Pie in a Thyme Scented Almond Crust

Strawberries were in season when I made this pie, but even more important than my strawberry obsession, I had a need to make a pie crust so I could get a photo of it (more on that a little further down). Given that rhubarb wasn’t gracing the grocery store shelves just yet and I couldn’t make my absolute favorite pie, strawberry cream pie seemed like a natural alternate choice.

Strawberry Cream Pie in a Thyme Scented Almond Crust

Not wanting to be too boring, I had a few ideas to dress things up a bit. For instance, I’d recently read of an odd flavor combo that I was eager to try: strawberries and thyme. So I decided to incorporate both thyme and almonds into the pie crust and I’m very glad I did. The flavor was fantastic–buttery, rich, almondy, and the thyme was… click to read more…

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The Best Banana Bread Ever

Unfortunately, year-round pumpkin bread isn’t a possibility for most of us. Very fortunately though, there are some other awesome quickbreads that work beautifully as either breakfast or dessert. One of my all-time favorites: banana bread.

Just about everybody out there has had banana bread before–its a favorite for so many people for good reason. One of the problems with such popularity though is that there’s also many a banana bread recipe out there that kind of give banana bread a bad name. You know the kind–those fruit breads where, that, no matter what the fruit is, all taste exactly the same? All you taste is semi-moist bread and a bunch of spice, usually stale nutmeg? Kind of a downer. Apples don’t taste like bananas–why should they in bread?

This banana bread is nothing of the sort. I derived my recipe from this one and… click to read more…

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Banoffee

I recently mentioned beef as one of the go-to pregnancy ingredients lately. Another one: bananas. Of course, this was during the winter when not much other fruit was in season, and I really overdid the oranges to the point where my wife didn’t want to see another orange, so maybe I’m to blame for that one. I could have worse habits! 😮 Anyways, in honor of this, I decided to focus today’s dessert on bananas. It also seemed strange that in all the desserts I’ve posted up until now, there’s not a single banana dessert. I know, blasphemy! So to fix this at once, I decided to make a classic British dessert: Banoffee (also spelled Banoffi or Banoffy).

Banoffee

If you’ve never had this before, you’re probably wondering what’s up with the name? Its simple really: bananas + toffee = banoffee. Knowing that, you should be drooling now. I was click to read more…

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