These babies feature a soft pumpkin brioche dough, pumpkin-y cinnamon filling and a maple frosting you tart up with some coffee powder.
This particular version is inspired by apple crisp with dried apples and cranberries, but please, once you get the hang of it, riff hard.
There was a secret I had been carrying since I had COVID-19 in January.
I am a firm believer that as Alaskans we should own this recipe.
The basics: a pre-baked salty butter crust, fresh berries tossed with a sweet gel, topped with maple-cointreau whipped cream.
It’s a perfect drink for pushing through a grueling work afternoon. I keep boba around for a special treat and eventually even found some wide bubble tea straws so I can get the full bubble tea experience at home.
A fillet slathered in mayo and covered in potato chips? If that’s wrong, I don’t want to be right.
Shallot works magic with the background heat of red pepper flakes and the brightness of the lemon.
Maya and I made white fish with Moroccan oil and couscous for a special event for Milk Street. Take a look. (Recipe inside)