Black & White Biscotti

This ain't no toothbreaker.  You know those biscotti that are so hard you think you're going to crack a tooth?  These are nicely crunchy without threatening any of your dental work.  I was shivering on an un-springlike day, wanting to warm up the house with some baking.  Yeah, I know I could have simply jacked up the heat, but there's something about the aromas of baking and the prospect of a project.  Biscotti was on my list of things I haven't tried baking yet, and I was drawn to this two-toned variety on the King Arthur Flour blog.  It's very simple, yet homey and comforting, exactly what I was looking for.

Caramel Custards

This is the easiest custard.  Thirty minutes to bake, at least another 20 minutes to chill, but only about 10 minutes to whip up.  And there's only four servings so you're not left eating dessert all week (bad for the body, if good for the soul).  The taste is admittedly more vanilla than caramel, and I was hoping for the caramel.  I wonder if a good brulee-ing would solve that.  Next-day perspective tip: Let them chill for several hours if you have the time and patience.  They're more delicious when very cold.

Cheesecake Brownies

If you love cheesecakes and you love brownies, this one's for you.  I don't really do chocolate with cheesecake, but one exception is that Godiva Cheesecake Factory cheesecake (it truly is something else!) and the other is this cheesecake brownie.  And two of my chocolate-hating friends loved it!  It's also a cinch to whip up: Combine the ingredients for the brownie base and pour in a pan, then combine the ingredients for the cheesecake and pour on top, then bake.  That's it.  My main alteration?  The brownie is supposed to be coffee-flavored, and I just don't do coffee.  I can almost hear the disbelief of all the coffee lovers I know, but I promise it's still good.

Beyond Hummus: Roasted Chickpeas

The jury's still out on this one.

I'd seen roasted chickpeas in other blogs and a magazine lately, and it sounded tasty and healthy.  I remember reading a review of a local restaurant that served what someone called "chickpea crack," or deep-fried chickpeas.  If I'm going to eat something deep-fried, though, I'd skip the chickpeas and just go over to french fries.

The best way I can describe roasted chickpeas is . . . different.  It's definitely a healthier snack than potato chips and a dozen other things you can think of.  The first bite is just weird.  Subsequent bites are nutty, and Joe and I kept eating them, yet we were unsure if we actually liked them.  Try it for yourself and let me know what you think.  You can also flavor them in a multitude of ways, with cayenne pepper or various herbs.

Making them is easy enough.  Just preheat to 375°.  Drain and rinse a can of chickpeas.  I usually buy low-sodium or organic, which tends to have lower sodium.  You might also want to use two cans, so you're not using all that gas or electric for one little can.  Spread them on a baking sheet, drizzle with a tablespoon of canola oil and some salt and pepper, and roast for 25 minutes.  I sprinkled on some paprika for color.

Cinnamon Buns

I'll confess -- I used to eat cinnamon buns out of a can. It was so convenient to pop it open, arrange the buns on a baking sheet, and squeeze the sugary glaze out of the plastic packet. But I'm proud to say I've graduated to homemade! Yes, these are every bit as good as you think they are. Light, soft dough filled with cinnamon and sugar, and vanilla-scented icing dripping from the top.  For years I thought they were hard to make. Actually all you need is time, and a lot of it is down time. The recipe is very specific and detailed, and that used to intimidate me.  Now, I see that as very helpful.  They're not so much rules that say something has to be this temperature and that consistency, but a way to let you know that you're on the right track when it is that temperature and that consistency.  So, no more excuses -- they're calling you.

Roasted Vegetable Tart, Upside-Down Pie, and Ming

Isn't that pretty?  A tart of roasted vegetables and goat cheese.  Here's something not so pretty.

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).

Cinnamon Walnut Monkey Bread

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.