Treats for appetites of every size
Christmas is a week away and I still haven’t made my cookie tins! Looks like I know what I’ll be doing in my five days post-finals (other than all of the shopping I’ve been neglecting). You can count on the fact that I’ll be making these again for my tins. They were surprisingly easy, and seem to hold up really well when rattling around in a tupperware all day, which means they are perfect cookie tin cookies. Bonus: they look super impressive.
Last week, I told you I’d be doing two weeks of pie posts from Thanksgiving. But then, on Tuesday, I made a recipe that changed everything: Chocolate Mousse out of my Science of Good Cooking Cookbook. You can wait on pumpkin pie – this recipe is an immediate need-to-know. In fact, I think The Science of Good Cooking may be making its way into my regular rotation of cookbooks.
Get ready for a marathon: croissants may be the most time-intensive (and exciting) thing I have made in a very long time. It’s not often I have a weekend where I can pull this off, but I am so glad that I did.
Scones are an elusive breakfast baked good. I’ve tried to make them in the past, and, despite my extreme attention to detail in recipes, I could never get them to come out right. Either the dough was too crumbly and never held together, or too dense and didn’t have that lightness I associate with scones.
It turned into Fall yesterday. No warning, no gradual changes, no typical New England back-and-forth. Friday it was hot and sunny shorts-and-a-tank-top weather. Yesterday it was cool and crisp flannel-and-jeans weather.