Happy Holidays! I told myself I’d keep things simple this season and make just one shortbread recipe for all my gifts, bake sales, cookie swaps and parties. I saw the gorgeous shortbread wreath cookies on the December cover of Bon Appetit Magazine and I HAD to make them. See my how-to video.
Shortly after the cronut frenzy began, Chef Dominique Ansel said that he wouldn’t let the commotion take away from his desire to continually push the envelope with what he can create. True to his word, he has been serving up one whimsical treat after another – Frozen S’more, Magic Souffle, and now the Cookie Shot. After my attempt at making cronuts I decided to try Chef Ansel’s recent creation, inspired by his first experience eating an Oreo. I have not been back to the bakery to try the cookie shot yet so I’ve based my attempt off of blog write-ups.
*This post contains affiliate links.
Gracing the front cover of the Model Bakery cookbook are the Napa bakery’s famous English muffins. I’ve made muffins before but they look authentically like store-bought ones versus these golden puffy pillows that sell out every morning at the downtown St Helena shop.
When I tasted my first Model Bakery muffin it was unlike anything I’ve ever had – this is how it’s supposed to taste? – I thought. The muffin had been in the freezer for about a week and I placed in a toaster oven to re-crisp. It was so flaky, crisp and buttery. Thank goodness for the book, because I had to have them, at any time I wanted. Lucky for me, shortly after my experiment I got to meet the owners of the bakery so I could see firsthand how the muffins were made and get some tips in the process. So here we go, my muffin adventure!
Three months after having my first cronut I felt like the food memory was fading so of course I went for another. This time I did a pre-order which maxed out my phone bill for the month (oops!) from excessive dialing but it was worth it not to wait in line again. This time around I got to try September’s fig and mascarpone cream.
