I have to fully credit this recipe to my husband, Jon, who came up with this mix as a lower carb alternative to granola or cereal. This “granutla”, as we call it, is wonderful on top of yogurt, as a snack on its own, or with milk, instead of having cereal. It is gluten-free, vegan if you make it with maple syrup, and paleo.
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If you were around in the 1980s and 90s and old enough to cook, you probably had a copy of The Silver Palate Cookbook on your bookshelf. Julee Rosso and Sheila Lukins gave us one of the best cookbooks ever, with a bounty of recipes from their famous Manhattan gourmet food shop. I’ve always collected cookbooks, and read them like books. The Silver Palate is one of those books that I go to again and again.
I can’t remember for sure, but it was probably my friend Amy who turned me on to The Silver Palate Cookbook to begin with, and it was definitely Amy who turned me on to this recipe for Bismarcks, which she made for brunch on one of our trips to visit for a weekend.
Bismarcks are what I would describe as a baked crepe, with an open palate to top however you like. The way the original recipe is written, I think it’s intended to be a sweet brunch recipe, much like a Dutch Baby if you’ve ever made one or ordered one from a pancake house. But Amy made one that was savory and topped it with Everything Bagel seasoning, and it was so incredibly good that it’s become my go-to whenever I’m serving brunch.
The biggest modification I make is reducing the quantity of butter that the original recipe calls for. I love butter, but I don’t like my breakfast nor my baked goods swimming in it. So I’ve cut the butter down from a full stick to 3 tablespoons, and I find it to be more than enough. Feel free to tweak that, though. Make this in a shallow rectangular baking pan, taking care not to scratch the pan when you cut it into squares after baking (been there, done that!)
People get pretty passionate about pumpkin. Everyone has their kryptonite. For me, it’s pumpkin bread.
And the best take on that, IMO, are these Pumpkin Crumb Muffin Tops! These are so moist and tender, and the crumb topping will remind you of those little Drake’s Coffee Cakes we all used to love. Make these either as traditional muffins, or as muffin tops if you have a muffin top pan. Either way, you’ll love them.
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I made these delicious little treats when I came across this recipe years ago, and unfortunately my torn out page from that Bon Appetit magazine doesn’t show the author or I would absolutely credit them, salute them, or kiss them full on the mouth for these wonderful “mini muffins”. I had never heard of “financiers”, which are defined as “small, delicate French almond cake pastries known for their rich flavor from browned butter and almond flour, and their springy, moist interior with a crisp exterior.” Browning the butter gives the flavor so much depth, and the ground almonds give these such an interesting texture.
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OMG…these biscuits. They’re easy to make, but the trick to perfection is using very cold butter and your technique. Cold butter is what gives the biscuit that light, flaky texture. To keep the butter as cold as possible, minimize how much you handle it (with your warm hands) (and don’t make eye contact! JK)
Chocolate Chip Scones MAKES 2 DOZEN | LEVEL: BEGINNER If you love it, share it! Whether you’re hosting a brunch or just want to make something special because the weekend’s here, these chocolate chip scones are IT! If you’ve never made scones, you’ll be surprised at how easy they are to make. Light, sweet (but
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