I finally hopped on the baked donut train, bought a couple donut pans, and made my first batch the other day. I really lovedonuts. This is coming from someone who had a tower of Dunkin’ Donuts as her birthday cake when she was 5, so when I say I love donuts– I love donuts. This recipe is one of those recipes that I ended up testing and re-testing and re-testing– just couldn’t get it right. I finally realized there wasn’t really anything wrong with the recipe necessarily, but that I was expecting it to taste like a donut. And the sad truth is that a baked donut is NOT a fried donut, no matter how much caramel glaze you dress it in. That being said, it was still delicious once I reminded myself that this was a baked donut. I just love the tanginess of the buttermilk combined with the pumpkin, but what really makes it is the luscious caramel glaze coating. Mmm mm, getting so excited for fall!
Preheat the oven to 350 degrees with the rack set in the middle.
Joy the baker has a special place in my blogging heart. She was one of the first people to reach out to us when we launched HonestlyYUM, welcoming us into the wild world of food and drinks on the internet. Eventually, we collaborated on a Mother’s Day brunch spread, and to this day I’m still dreaming of her white chocolate rose cake. Joy has been such an inspiration to me: her photography, her writing, and of course her recipes. So you can imagine how happy I was when I finally got my hands on a copy of her brand new book, Homemade Decadence. I know just how much hard work (and butter!) has gone into this book. Believe me it shows. It didn’t take me more than 24 hours to get down to business, and try my luck at these these bourbon-chocolate pecan pie bars. Wow . . . I don’t know what to say except that I know what I’m bringing to every single holiday party this year. Congratulations Joy! I look forward to spending hours with the fam working our way though these pages. Hey, the little one’s gotta learn to bake at some point!!
The first sight of pumpkins in October always gets me giddy with delight. Halloween is one of my favorite holidays – second to Thanksgiving, of course. I love getting into the dark and ghoulish spirit, always looking to outdo the previous year when it comes to decor. I’m super excited to share this Halloween themed floral centerpiece with you – I mean, who knew a human skull makes for such a wonderfully creepy vessel?!
** Winner has been chosen and contest is CLOSED **
Call me simple, but one of my favorite things in the world is really good roast chicken. Executed well, I’d choose it over a steak (just can’t get enough of that crispy chicken skin). I haven’t strayed from my routine roast chicken recipe for years– it’s a dry brine with lemon and onions smothered in butter. It’s fantastic. So when I saw this milk chicken recipe by Jamie Oliver, I never thought I’d get around to trying it. Sounds intriguing, right? I finally had a reason to give this milk chicken a go when I got this gorgeous burnt orange cast iron Staub Cocotte. The chicken was so incredibly moist and I just loved the intense lemon, sage and cinnamon flavor. This chicken is making it into my fall routine and hopefully it’ll make it into yours because we’re giving away three Staub cookware pieces in the color of your choosing!
To enter the Staub giveaway, (1) like Staub on Facebook, (2) like us on Facebook, (3) and leave a comment and tell us what you plan on making with your Staub cookware if you win. Jump to the bottom of the post for more details!
Allow the chicken to get to room temperature before cooking.
No cheese week would be complete without a trip to Cowgirl Creamery. Located in a charming old barn in the quaint California coastal town of Pt. Reyes Station, Cowgirl Creamery boasts a collection of my alltime favorite cheeses. Needless to say, Erica and I jumped at the chance to go take a peek (and a taste) behind the scenes. While most of the cheese production has been relocated just up the highway to their Petaluma creamery, the barn at Pt. Reyes station is still the home of their famous Red Hawk – a heavenly triple cream that simply couldn’t be made anywhere else. The wild bacteria that give the Red Hawk its unique character are native to Pt. Reyes! Cheese makers need only open the windows. How cool is that?! Of course we made sure to pickup some Red Hawk, and a variety of other cheeses (Fromage Blanc, Wagon Wheel, and the seasonal Chimney Rock) and had ourselves a picnic. I highly recommend you do the same.
Making your own flatbread crackers is so simple and I love the idea that you can create your own flavor combinations. This recipe is a basic creme fraiche flatbread cracker and I’ve made two variations: thyme and cracked black pepper and simple chives. The two have such great flavor but I think the thyme and black pepper was my favorite. You could use any herb or spice you like such as rosemary or sesame or fennel seeds– the whole point is to get creative and add a homemade touch to your cheese platter!
Preheat the oven to 400 degrees with the rack positioned in the middle. Combine the flour, olive oil, creme fraiche and salt in a food processor. Run the food processor for a minute while adding 2 to 3 tablespoons one tablespoon at a time until the dough is moist. The dough should look like little tiny pebbles. Add the thyme and cracked black pepper (or the chives) and pulse to combine and dump the dough onto a lightly floured surface. Gather the dough and lightly knead into a ball.