One of my favorite quickbread recipes is the Coconut Bread from bills, Bill Granger‘s restaurant in Sydney, Australia. It’s one of those recipes that works so well as-is that I am never really tempted to stray from making the recipe just as it is written. So, when …
I love the look of the original Samoas Girl Scout Cookies, but making them from scratch can be a little bit time consuming. This is largely because the dough must be rolled out, cut out and then each of the cookies has to be handled individually for topping. The results …
Shredded coconut is an ingredient that is packed with possibilities, both in terms of texture and flavor. Raw shredded coconut, whether you prefer sweetened or unsweetened, has a sweet coconut taste and a chewy texture. Toasted coconut still has the same basic flavor, but it also has a caramelized nuttiness and a …
One of the things that I like about scones is that they are very versatile. The standard cream scone is plain, only mildly sweet, and gets most of its flavor from butter, cream or any other liquid used as a binder. You can pair it with sweet preserves and savory sauces, if …
Sno-Balls, or Snowballs, are a type of snack cake made by Hostess that feature a chocolate cake surrounded by a marshmallow frosting then rolled in coconut to give it a fluffy, snowy look. Like other snack cakes made by the company, the chocolate cake centers are creme-filled …
When I make angel food cake, I usually opt to make a plain cake rather than a flavored one. The standard flavoring for an angel food cake is vanilla, sometimes spiked with a little bit of almond (this is also how a classic white cake is flavored) …
Classic, buttery scones are delicious when served with a side of lemon curd and these breakfast pastry scrolls are a takeoff on that favorite. The scrolls start with a tender, butter-rich dough that is rolled out and spread with lemon curd and sweetened, shredded coconut. Rolled up and baked, the finished pastries …
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