Welcome to TBLSPOON
Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
When King Arthur Baking sent out an email announcing their 2024 recipe of the year – these “Supersized, Super-Soft Chocolate Chip Cookies” – they broke the internet. Or at least they broke their own site for a number of hours. So when anyone asks the inevitable question: Does the world really need another chocolate chip cookie recipe? I think the resounding answer must be: Yes. Yes, we do. And really, if the world keeps writing them and I get to keep baking them (read: eating them), I’m on board.
A simple, stir together recipe to make rich, delicious chocolatey mochi doughnuts. I made mine with drizzled vanilla melting candy on top (more efficiency!), but I've also included directions for a traditional cream cheese icing if you prefer.
The little cakes are full of flavor from almond flour, lemon zest, and honey. Sometimes cakes made with honey can end up dry, but these were moist and delicious on day one and also on day two. Check out that nice crumb in the second photo!
This is a delicious recipe from Bake from Scratch magazine that I served up this past Memorial Day weekend. They really are strawberry shortcake in bar form – fruity, creamy, with crisp, buttery crumbles. I love the combination of sweet, fresh strawberries, and sweet-tart freeze dried strawberries. A very clever touch.
Potato + leeks is such a classic combination, isn't it? Add in some fresh rosemary and melted Gruyère cheese and we're talking pure heaven. It's almost summer now, but that doesn't mean I'm not still craving freshly baked bread! This is a lovely summer recipe because it pairs so nicely with a simple green salad and a crisp white wine like a Sauvignon Blanc for a light yet satisfying dinner ... though I'm sure that rosemary and potato will keep me feeling cozy come fall as well. I'll just probably pair it with a soup and a cab instead ;)
These Neapolitan Cookies from Sarah Kieffer’s “100 Cookies” cookbook have been on my list seemingly forever. I’m so glad I finally found the time to make them because they are even better than I’d expected. The cookie has such a nice texture – that perfect mix of crispiness and chewiness – and I love the contrast of the sweet/tart strawberry with the vanilla and chocolate.
Here’s another idea for a little treat to serve when having friends over for “just a glass of wine.” Savory goat cheese thumbprint cookies. The goat cheese is baked into the cookie dough along with a hint of ground thyme. I rolled some in toasted pecans and others in slivered almonds. The pecan cookies were topped with fig jam and the almond with raspberry jam and a little gold leaf from Barnabas Gold.
