This easy sour cream coffee cake, from the famous Zingerman’s Bakehouse in Ann Arbor, MI, lives up to its well-deserved reputation. A cinnamon walnut filling swirls through a moist, buttery cake Bundt. Caution: Highly addictive. Adapted from Amy Emberling | Zingerman’s Bakehouse | Chronicle Books, 2017 Though unassuming in appearance, make no mistake, this coffee cake is indulgent to the nth degree. Butter, sour cream, and eggs make it incredibly rich and so moist it keeps for nearly a week. Sugar and spice and everything nice makes it as intoxicating to consume as it is to catch a whiff of its aroma while it bakes. We think you’re going to be just as smitten as we are and, actually, as...
Originally published December 24, 2003. I’ve been a haunted man for 13 years, and I place the blame squarely on Tiny Tim’s crooked little shoulders. It was December 1990, and I had just finished rereading A Christmas Carol. Inspired by Tiny’s exultant prayer, “God bless us every one,” I decided that I, too, would have a proper Christmas dinner. The next day I marched into my local butcher shop in Brooklyn and ordered a goose. Luigi, a short, rotund man who had to stand on a milk crate to talk to his customers, leaned over the meat case and cocked an eyebrow: “Have you ever made a goose before?” “Puh-lease,” I replied, even though the only experience I had cooking fowl...
Adapted from Christopher Kimball | Milk Street: Cookish | Voracious, 2020 This is not the orange ginger chicken that’s an Americanized riff on Chinese food that comes in a white box with rice on the side. This is a surprisingly simple marinade that lets you toss an orange and some ginger root in a blender–peel and all–along with a little soy sauce and ginger. So unexpectedly easy. So impressively good.–Renee Schettler Orange Ginger Chicken Quick Glance Quick Glance 20 M 2 H, 10 M Serves 4 to 6 Print Recipe Want it? Click it. IngredientsUSMetric Email Grocery List Ingredients sent! Send Grocery List Email the grocery list for this recipe to: Send Is required Sign me up for your daily...
But never banana bread. Why not? Today that changes! This Strawberry Banana Bread is one of my newer favorites. Especially right now during summer strawberry season. Banana bread is fast becoming a staple in my house. And being as I had plenty of bananas that needed to be used up, I thought… why not make another loaf? This time around I added in a LOT of fresh strawberries to an already fairly thick batter. The end result was a perfectly delicious Strawberry Banana Bread! Do not mind the thick batter of this bread. It’s supposed to be that way! As the bread bakes, the strawberries release their natural juices and the batter will gain its moisture from that instead! So...
Well, not these exact cupcakes. Of course, I've made some changes to them to skinny them up enough for my liking these days. I think the first time that we ever made these was the summer when I was going to be graduating college. I had come home from school during some break and my grandmother was visiting (just as she is now.) My mom had come across this recipe somehow in a Better Crocker Cookbook and we decided to whip them up for whatever reason. I mean... do you really need a reason to make cupcakes? Anyway, we made the cupcakes and they were nothing short of amazing. I think that I ate my weight in them. Which at the time was...
