Pear Spice Spelt Muffins
Spelt is an increasingly popular ancient grain. The flour has an inherent nuttiness and toasty flavour, which make it an ideal complement to the fresh pear and fall spices in this muffin.?
Spelt is an increasingly popular ancient grain. The flour has an inherent nuttiness and toasty flavour, which make it an ideal complement to the fresh pear and fall spices in this muffin.?
This uncomplicated cake stays amazingly moist for up to three days. Go classic and serve it with whipped cream.
This is a memorable fall tart that calls for one essential ingredient: fully ripe and juicy pears, Bartlett being the most fragrant. Hard crisp pears will not soften enough to bake with the pastry. Since pears are harvested when they're still hard, you need to ripen them ahead for this dessert. Enclose them in a single layer in a paper bag and store at room temperature away from sunlight for 3 to 4 days, or uncovered on a tray, about 5 days.
Nothing says decadence like a light, airy chocolate mousse. The sweet, creamy flavour of the milk chocolate and the deep, rich taste of the dark chocolate give this mousse the best qualities of both.
What makes pudding cakes so lovable is their two layers: the bottom of fruit and butterscotchy juices, and the cakey top. Try this comfy dessert for a fall or winter brunch, using Northern Spy, Golden Delicious, Ambrosia or Idared apples.
Welcome summertime with a sweet and salty indulgence for the taste buds.
These festive drop cookies are both chewy and crisp. Pressing the balled cookie dough directly into the sprinkles performs a dual purpose: It allows for better sprinkle coverage and helps to flatten the dough a bit before baking.
You can bake these biscuits right from the freezer on Christmas morning. Serve with cream cheese and raspberry jam.
All over Greece, delicate phyllo pastry encloses savoury and sweet ingredients in pies called pita. Here, we incorporate traditional flavours in an easy, make-ahead dish that's everyday friendly yet elegant enough for company.
