Monday, March 29, 2010
This was a lemon meringue pie that I painstakingly worked on, only to have it flip over in the car! I had the pie on the back seat and the dome on the floor so the still-warm pie wouldn't steam. When I braked suddenly, the pie flew and hit the seat in front of it, then fell into the dome. It was kind of amazing that it made it into the dome, but I was devastated and furious! Nevertheless, it got eaten at work (it was Pie Night).
Monday, March 8, 2010
I was not prepared for how good this would be. The last monkey bread I had was denser with hard, caramelized stuff on top. This one was gooey on top, crunchy on the sides, soft inside, and cinnamon-y all over. It seems like everybody is making monkey bread -- a pull-apart bread great for social gatherings -- and I recently saw a guest on Martha Stewart's show make a Banana Brioche Monkey Bread with Moloko Milk Stout Butterscotch and Smoked Toffee Almond Brittle. It sounded so fussy and looked like so much work, I immediately hated the idea. This version from the LA Times is more my speed, and a snap to make as far as breads go. Walnuts, butter, and brown sugar caramelize into a syrup on the top and bottom, and each ball of bread is rolled in cinnamon sugar. It doesn't have a 14-word name, but for me less is often more.