I think I can pretty confidently date my desire to make and try popovers to the time I first saw “Little Women.” They just seemed like the height of deliciousness. Years later, at a hotel in Rome, I finally began to truly understand Jo and Amy March’s fondness for the treat when I awoke every morning to a cappuccino and a basket of piping hot popovers, primed to
Pumpkin is one of those ingredients that we go absolutely nuts for during the few months of the year when it’s available. These delectable, tender, buttery pancakes make excellent use of this seasonal specialty. The spiced maple syrup is just the icing on the (pan)cake! These are perfect for making a holiday breakfast truly special.
Though I’ve never quite been one of those people who secretly love to dig a spoon down into a container of peanut butter and savor it just like that, I do have a very soft spot in my heart for this uniquely American spread. And sometimes there is simply nothing that hits the spot more than a warm, almost-falling-apart peanut butter cookie—crusty with sugar on the outside and gooey tender on the inside, topped with those kitschy but oh-so necessary crosshatches—and a tall glass of ice cold milk.
I’m a real sucker for froyo. That’s right, I just said ‘froyo.’ Feel free to tease me at will; I know I deserve it. But a few years ago when tart frozen yogurt became such a craze, I developed a real taste for it. The tarter, the better, I say! Well, since I can’t always make it to my local Pinkberry or to the artisanal local equivalents in my neighborhood (that’s right: plural equivalents), I’ve developed a quick and easy way to replicate the experience with my very own ice cream maker. Fifteen minutes later, I’ve got creamy, tangy, deliciously pure-tasting frozen yogurt… plus extra to pack away and keep in my freezer! While I usually top this with an assortment of sliced mangos, strawberries and blueberries, it’s equally as tasty when taken in a more sinful direction with granola, candy pieces, and chocolate chips!
Crispy on the outside, with an artfully crackled coating of powdered sugar, and sinfully fudgy on the inside, these chocolate cookies are almost more like individual brownies than they are like cookies! For a cookout yesterday I brought a big batch and they disappeared with alarming speed. For you serious chocolate lovers out there, this recipe inspired by the Williams Sonoma recipe of a similar name are perfect with a glass of ice-cold milk!