It’s been unseasonably hot all summer. While some parts of the garden are less than thrilled, over in the blueberry section, the mood is quite appreciative. With the bushes busting out, this Bon Appetit recipe for blueberry galette with a pecan crust seemed like just the dessert for a little summer garden party.
As I sit in the springtime garden writing this, happy birds are playing in the bird bath, flowers are bursting into bloom, and the air smells sweet and fresh. Truly a wonderful spring afternoon. In celebration of the season, our rhubarb theme continues, this time with a new twist on the popular apple tart tatin. Caramelized rhubarb is topped with batter and baked in the oven, for a straightforward and delicious springtime dessert, in this recipe from Saveur.
It’s rhubarb season in Seattle. That special window of time when strawberries and rhubarb coincide and you must make all manner of special desserts to fully enjoy the moment. This flexible two-part slow-cooker cobbler from epicurious lets you make the rhubarb part in advance, if you like, and then bake the lemony biscuits at the time of your rhubarb celebration.
These chewy chocolate cookies from Bon Appetit also happen to be gluten-free. They have shockingly few ingredients and, with the exception of the cacao nibs, you likely already have everything on hand. If you can get cacao nibs in your area, definitely do. They add a richer favor and a fun crunchy texture. But if you don’t have them around, don’t let that stop you from making this super simple cookie recipe.
Continue reading Chewy (Gluten-Free) Dark Chocolate Cookies with Chocolate Chunks
Chewy, sweet molasses cookies with a bite of ginger. A little glass of milk. Napkin (optional). Perfection.
We love the complex flavors of this bark recipe from Bon Appetit: the earthiness of the cacao nibs and coffee + the sweetness of the cherries and chocolate + the saltiness of the crumbled saltines and sea salt flakes. The flavors may be complex, but making these cookies is easy.
Lynne Rossetto Kasper’s Splendid Table is one of our favorite radio programs. And Yotam Ottolenghi is one of our favorite chefs. So when we found this recipe by Mr. Ottolenghi, on Ms. Kasper’s website, we had to make it. These are flipping easy – very few ingredients and very few steps. If you need a cookie that wows, and you need it now, this is the cookie for you.
Whether you’re making puffy White Chocolate Peppermint Meringues, a traditional Fruit Cake with Rum, or homemade Bailey’s Irish Cream, there’s something pleasing about turning the kitchen into a flour-covered sugar factory and cranking out silly amounts of holiday cookies. Here’s a roundup of some of our holiday cookie favorites from years past.
Continue reading Holiday Cookies – A Roundup of FoodShed Favorites
This rugelach from Smitten Kitchen has it all… nuts and chocolate, raspberry jam, sour cream dough and sugar on top. Plus it’s easy AND healthy. Well, not that last part, but it’s so good it’s worth overlooking that last bit. We first had this rugelach on the magical day that Thanksgiving and Hanukkah collided. These nearly bite-size delights are perfectly sized for handing out as a holiday cookie, so make some for your family and share the rest with your favorite friends.
Continue reading Everything Rugelach with Nuts, Chocolate and Raspberry Jam
One of our favorite things about Thanksgiving is dessert. Or desserts, to be more precise. How many other meals is it perfectly acceptable to have two or three different desserts at once? From apple pie to pumpkin creme brûlée, here are some of our favorite fall desserts.
Continue reading Classic Thanksgiving Desserts – Apple Pie, Pumpkin Brûlée and More
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