This is a traditional treat for Rosh Hashanah, the Jewish New Year. But it's also a not-too-sweet treat that's good anytime. The coffee and brown sugar give it a darkness that balances the golden sweetness of the honey.
The bars themselves are really simple -- just a quick shortbread that gets cooked off before the jam goes on, and then cooked again with a grated shortbread topping. The resulting cookies are rich like shortbread, but lighter and more moist.
Read more about this recipe at Cook & Eat.
Strawberry Crostata With Cornmeal Crust
Strawberry Crostata With Cornmeal Crust
Don’t be a perfectionist about the crust; the whole point is for it to look rugged. Just squish it up around the fruit however you have the urge to do it the first time.
Read more about this recipe at hogwash.
This is by far the best Banana Bread I've ever had. It's perfectly moist and is packed with bananas so you get the full flavor of the fruit.
Read more about this recipe at Steamy Kitchen.
Madeleines are easy to whip up and the tropical sweetness of the persimmons is a good match for the light, spongy cookie.
Read more about this recipe at Cook & Eat.
Freshly ground anise seed pumps up the pastis flavor without making these cookies too boozy. They would be great with fresh fruit or vanilla ice cream -- or both!
This recipe was featured in Root Source: Pastis. Congratulations to Cooking 4 The Week for winnng the Root Source Challenge.
Old-Fashioned Buttermilk Biscuits
Old-Fashioned Buttermilk Biscuits
These biscuits are made the classical way, a method whereby the butter and flour is rubbed into flakelike particles by hand. I'm sure you will agree that the extra effort is well worth the reward.
Read more about this recipe in Carole Walter's Great Coffee Cakes, Sticky Buns, Muffins & More.
Be sure to whip the butter long enough -- until it's paler in color. The batter will go through a slick stage after each egg is first added. As the batter is beaten, it will work its way back to the inital fluffy stage. Then you know you are ready to continue with the next step.
This recipe is part of The Barbara Kafka Dessert Anthology.
My very sweet husband made this for me for Valentine's Day. I think next time we make it with fresh berries we will beat a few into the cream mixture to make it pink throughout. I think using frozen raspberries (which tend to leech their color more readily) would have the same effect.
Read more about this recipe at Coconut & Lime.
This cake is a lot like a scone, so it’s just a bit on the grainy side rather than having a typical cake-like texture. If you'd rather use a 9" springform pan, break the dough into just two parts.
Read more about this recipe at Cook & Eat.
Cinnamon-Orange Dark Chocolate Popover Cakes
Cinnamon-Orange Dark Chocolate Popover Cakes
Contrary to their name, these little cakes don’t actually rise that much. They’re just made in a popover pan, which gives them a fancy-looking shape, and covered with Cinnamon-Orange Ganache.
Read more about this recipe at hogwash.
This is a vegan version of the classic pastry dough, pâte brisée. Unlike the very sweet pâte sucrée, this recipe has just a touch of sugar.
Read more about this recipe at VeganYumYum.
