Cuccidati Coffeecake came about because of my love of this Italian cookie. When I was researching cookies for my cookie book, a co-worker told me about Cuccidati cookies. I have loved them ever since. Continue reading
If you’re planning a brunch this weekend, this Honey Peanut Coffeecake is a perfect, easy add on. I’m not sure why peanuts are so often overlooked in baking but they seem to be. The only caveat with this recipe is to use unsalted peanuts
This is a coffeecake – it’s easy.
This Pina Colada Coffeecake was one of the most fun ideas I have had in a while. I am so bogged down with cookie ideas and cookie testing, I sometimes get stuck for other ideas.
I took a recipe for Hawaiian Buns from King Arthur, changed it here and there, filled it with pineapple and coconut, then finished it with a Malibu rum and coconut glaze. I used crushed pineapple in pineapple juice and unsweetened shredded coconut to control the sweetness of the filling. Additionally, by draining the juice from the pineapple, I used it in the bread recipe. Continue reading
This Easter Bread started to be a blog about making Kulich, the Russian Easter Bread. In my research, I was led to believe that Paska was the same as Kulich. However, it seemed to me that Kulich had fruit in it as well as being finished with a powdered sugar glaze and colored nonpareils whereas Paska had no fruit and was usually beautifully decorated with braids on top but no nonpareils. Continue reading
The dough for this Chocolate Spiced Coffee Cake is based on a recipe from one of my favorite bakers, Beatrice Ojakangas. Her book, “The Great Scandinavian Baking Book” is a classic that is in the James Beard Foundation Hall of Fame. She has given us so many wonderful Scandinavian baking recipes. I would happily make anything she wrote about because her recipes work.
The recipe for the dough is interesting in that it has no egg and receives its initial rise in the refrigerator straight out of the processor. Continue reading
