Bostock

One of the lesser-known French pastries is Bostock. Perhaps it’s the funny name that doesn’t sound very French, as pain au chocolat or chausson aux pommes do, that’s been keeping it out of the spotlight. True, the name does sound like a Swiss bouillon mix and although I’ve read it’s from Normandy, I haven’t found any conclusive evidence of that. But wherever it’s from, the…

One of the lesser-known French pastries is Bostock. Perhaps it’s the funny name that doesn’t sound very French, as pain au chocolat or chausson aux pommes do, that’s been keeping it out of the spotlight. True, the name does sound like a Swiss bouillon mix and although I’ve read it’s from Normandy, I haven’t found any conclusive evidence of that. But wherever it’s from, the good thing about Bostock is that it’s one of the easiest desserts to make and doesn’t require rolling out any pastry, spending a day making brioche, or rely on any fancy techniques. It’s one of my very favorite things to eat.

Bostock was likely invented to use up leftover brioche that bakeries had on hand after they closed their doors. Bakers everywhere are naturally thrifty and this is a clever way to use up leftover bread, whether it be brioche, challah, or any firm-textured white bread, such as pain de mie.

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Chocolate Peppermint Thumbprints

Chocolate peppermint thumbprint cookies are sure to be a new holiday favorite, with a red and white marbled shortbread, dark chocolate filling with a hint of peppermint, and crunchy candy cane bits sprinkled on top. I can’t speak for Santa, but classic thumbprint cookies are one of my all-time favorite cookies, the buttery shortbread serving […]

Chocolate peppermint thumbprint cookies are sure to be a new holiday favorite, with a red and white marbled shortbread, dark chocolate filling with a hint of peppermint, and crunchy candy cane bits sprinkled on top.

I can’t speak for Santa, but classic thumbprint cookies are one of my all-time favorite cookies, the buttery shortbread serving as the perfect foundation for myriad filling possibilities. This festive take pairs dark chocolate with peppermint, plus a sprinkle of crushed candy canes for decoration and crunch.

Rows of Chocolate Peppermint Thumbprints on a wire rack, crushed candy canes scattered around

Along with gingerbread, spritz, and, obviously, amaretti, thumbprint cookies are a necessity for any holiday cookie box.

And these festive, candy-cane inspired thumbprints are no exception. In fact, I’d argue these chocolate peppermint thumbprints are perhaps the ultimate holiday cookie.

I mean, just look at them!

Overhead Chocolate Peppermint Thumbprints on a wire cooling rack with crushed candy canes

I’ve been wanting to do a chocolate peppermint thumbprint cookie for some time now, but it’s taken me until now to actually nail down the details. I mean, it could have gone in so many different directions, I just couldn’t decide. Should it be a chocolate cookie with a white chocolate peppermint filling? Or double chocolate with a chocolate cookie and a dark chocolate filling? Or should I stick with a traditional shortbread cookie, and if so, should the cookie itself be left natural, infused with peppermint extract, mixed with crushed candy canes, or marbled with multi-colored dough?

This is how my brain works when I’m developing a recipe.

Ultimately, after a number of tests, I opted for a traditional shortbread with a hint of almond, with a striking marble effect with a swirl of red and white dough, and a dark chocolate filling with a hint of peppermint extract.

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Pear Bread with Almond Streusel Topping

Pear Bread-this easy pear quick bread has a sweet almond streusel topping and simple almond glaze. It is great for breakfast, brunch, or dessert.  Pear Bread What do you do when your nice neighbors bring you over a huge bag of pears from their tre…

Pear Bread-this easy pear quick bread has a sweet almond streusel topping and simple almond glaze. It is great for breakfast, brunch, or dessert.  Pear Bread What do you do when your nice neighbors bring you over a huge bag of pears from their tree? First, you say thank you and then you make Easy Pear Sauce and…

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Confetti Amaretti Cookies

Soft and chewy and ready to party, these birthday cake amaretti cookies are studded with rainbow sprinkles and flavored with almond and cake batter extract. Rainbow sprinkles make everything better, and my popular amaretti cookies are no exception! With pops of bright color peeking through the sugary cracks, and a nostalgic cake batter flavor with […]

Soft and chewy and ready to party, these birthday cake amaretti cookies are studded with rainbow sprinkles and flavored with almond and cake batter extract.

Rainbow sprinkles make everything better, and my popular amaretti cookies are no exception! With pops of bright color peeking through the sugary cracks, and a nostalgic cake batter flavor with a hint of almond, there’s no denying these confetti amaretti are little bites of fun!

Messy arrangement of funfetti amaretti cookies with broken and bitten into cookies to show texture

With the half dozen different amaretti flavors I’ve posted so far, I’m actually kind of shocked I didn’t think of this sooner. Especially considering my obsession with wordplay and recipe names (funfetti fours, strawciatella, cookies ‘n cream puffs, the list goes on. I often name a recipe before I develop it for this very reason.)

I mean, if there was any cookie more destined for a funfetti/confetti adaptation, it’s amaretti. Funfetti amaretti. Confetti amaretti. Spaghetti amaretti? (Ok, nix that last one).

It’s virtually impossible to look at these cookies and not feel just a little bit better about the world.

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Blueberry Coffee Cake Muffins

Moist and tender coffee cake muffins studded with fresh blueberries and a cinnamon sugar topping that bakes to a delightful crunch. Turns out my grandma’s old fashioned sour cream coffee cake recipe makes for some pretty spectacular muffins. For a while now I’ve wondered if my grandma’s old fashioned coffee cake recipe would translate into […]

Moist and tender coffee cake muffins studded with fresh blueberries and a cinnamon sugar topping that bakes to a delightful crunch.

Turns out my grandma’s old fashioned sour cream coffee cake recipe makes for some pretty spectacular muffins.

Scattered blueberry muffins and loose blueberries on a marble background

For a while now I’ve wondered if my grandma’s old fashioned coffee cake recipe would translate into muffins.

The answer?

Resoundingly YES.

I may as well burn all my previous muffin recipes because this one beats them all. Sorry sourdough muffins, these coffee cake muffins have my whole heart (ok ok that’s not fair to the sourdough muffins which really are quite good. Seeing as these are made with butter, sour cream and almost double the sugar, I mean, it’s not entirely a fair comparison).

Split blueberry muffin to show inside texture, on marble with more muffins and blueberries in the background

I think the keys that make this recipe so spectacular are twofold: sour cream for adds moistness, richness and a hint of tang, and the crispy sugar topping for a truly terrific textural experience.

I’m always a fan of muffins with toppings; the more streusel the better, I say. But sometimes it pays to be minimalist. In this case, a simple sprinkle of cinnamon and sugar bakes up into a light and crispy topping that puts any streusel to shame. Not to mention it’s way, way easier.

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Vegan Aquafaba Amaretti Cookies

These chewy almond cookies are made with little more than almond flour, sugar, and whipped aquafaba (chickpea liquid), making them entirely vegan and perfectly pantry friendly. A regular reader favorite, my original amaretti cookie recipe uses whipped egg whites to give the cookies a chewy texture. But did you know that the liquid drained from […]

These chewy almond cookies are made with little more than almond flour, sugar, and whipped aquafaba (chickpea liquid), making them entirely vegan and perfectly pantry friendly.

A regular reader favorite, my original amaretti cookie recipe uses whipped egg whites to give the cookies a chewy texture. But did you know that the liquid drained from a can of chickpeas (also called aquafaba) is a perfect vegan substitution for egg whites? It may sound weird, but I promise it works!

Powdered-sugar coated crinkle cookies on a wire rack, on newsprint parchment on a dark background.

Have you ever baked with aquafaba before?

Aquafaba is the liquid leftover from a can of chickpeas.

And for some reason (magic? science? a bit of both?) it whips up almost exactly like egg whites.

Which got me to thinking… would it work in my amaretti cookies?

Turns out, it does. And quite well in fact (you’d be hard pressed to tell the difference!)

Using aquafaba instead of egg whites produces the same delightfully chewy texture, but the result is completely vegan (assuming you use vegan sugar, of course, but that’s a discussion for another day).

Overhead of sheet pan with amaretti cookies and a few cookies scattered alongside

Does it taste like chickpeas, though?

No! Despite the fact that the aquafaba smells a little bit funky in liquid form, once whipped and baked you cannot taste a thing. I promise, these cookies don’t taste anything like falafel (lol).

I’m sure if you compared the original to this vegan version, you may notice a slight difference in flavor, but unless you are tasting them side by side you really won’t notice a difference.

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Almond Sourdough Muffins with Dried Blueberries

Don’t let that sourdough discard go to waste: make a batch of these delicious almond sourdough muffins! Made with leftover sourdough starter that would otherwise be discarded, these moist and tender muffins are flavored with almond and studded with dried blueberries and sliced almonds. Hooray, more sourdough discard recipes! Y’all are loving my crackers and […]

Don’t let that sourdough discard go to waste: make a batch of these delicious almond sourdough muffins!

Made with leftover sourdough starter that would otherwise be discarded, these moist and tender muffins are flavored with almond and studded with dried blueberries and sliced almonds.

Plate of Sourdough Muffins with a blue chambray napkin

Hooray, more sourdough discard recipes! Y’all are loving my crackers and biscuits so much I figured I’d see what else I could make with sourdough discard. These muffins are the result (next up: waffles perhaps?)

It makes me so happy to see so many people dipping their toes into the world of homemade sourdough. It’s something I’ve been doing for the past 3 years and it brings me endless satisfaction (sure, some frustration too, but that frustration is surely eased when you bite into a fresh slice of homemade sourdough slathered in good salted butter; I mean, it’s one of my greatest joys in life).

Muffin Tin with Sourdough Muffins with one cup filled with sliced almonds

When maintaining a sourdough starter (and especially when you are first developing it), there is a good amount of that starter that is discarded during the process. If you didn’t discard, your starter would just keep growing and growing like something out of a horror flick.

Once you have a thriving starter, you can technically maintain it with a very small amount of flour (as little as 25-50 grams), and unless you plan to bake every day or two, store it in the fridge between bakes rather than feeding it every day (feed it once or twice before you plan to start baking to wake it back up again, especially if it’s been dormant for longer than 2 weeks).

But even reducing the quantity of flour and frequency of feedings, there will still be discard. It’s unavoidable.

But that doesn’t mean it has to go to waste.

That’s where sourdough discard recipes come in – those spoonfuls of starter that would otherwise be thrown away can be incorporated into almost any recipe that already uses flour and liquid, from crackers and biscuits to pizza dough and pancakes. And, of course, muffins.

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Neapolitan Amaretti Cookies

Not one, not two, but three delicious flavors swirled into one supremely soft and chewy almond cookie. Here’s a fun Neapolitan twist (literally) on your favorite soft amaretti cookie – with swirls of almond, strawberry, and chocolate doughs in one delightful bite. At this point I’ve made five different flavors of my popular soft amaretti […]

Not one, not two, but three delicious flavors swirled into one supremely soft and chewy almond cookie.

Here’s a fun Neapolitan twist (literally) on your favorite soft amaretti cookie – with swirls of almond, strawberry, and chocolate doughs in one delightful bite.

Plate with Neapolitan Amaretti Cookies, and bowls of strawberries, cocoa poweder and almonds.

At this point I’ve made five different flavors of my popular soft amaretti cookies.

It’s about time we mash some of them together.

Or, to be more precise, elegantly marble them into a triple flavored swirl.

Cooling rack with rows of Neapolitan Amaretti Cookies

These Neapolitan amaretti cookies combine the original almond and chocolate varieties, along with a pink fruity variation (I used freeze dried strawberries instead of raspberries this time, though either would work).

The result is a sweet swirl of almondy goodness with a hint of chocolate and strawberry that would be perfect for your sweetheart.

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