Have a splash of red wine leftover?
Sure, you could just drink it.
Or you could stir it into the batter of these dreamy, fudgy, rich brownies.
OK, now we are talking.
“Red Wine Brownies” is a recipe from the new “Sweet Tooth” (Clarkson Potter), of which I received a review copy.
It was written by Sarah Fennel, a New York City self-taught baker, photographer, and creator of the website, Broma Bakery.
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Me and custard pies go way back.
Back to when I was a tot and my dad would tote home pink boxes of pale yellow custard pies from San Francisco’s Chinatown.
And back to when my older brother started a family of his own and began baking them for his signature Thanksgiving Day dessert.
But I’d never had one that had a sneaky smidge of white miso in it.
Until now.
And boy, is it fabulous.
“Miso & Nutmeg Custard Pie” takes that homespun dessert — and gives it a little more oomph.
The recipe is from the new “I’ll Bring Dessert” cookbook (Hardie Grant), of which I received a review copy. It’s by Benjamina Ebuehi, a recipe developer and food stylist based in London.
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October heralds everything pumpkin, of course.
Add in rich, creamy Nutella, and you have a combo that can’t miss.
That’s what this gorgeous, moist “Pumpkin Nutella Bread” is all about.
The recipe is from the new “Dolci!” (Alfred A. Knopf), of which I received a review copy.
It was written by Renato Poliafito, founder of Ciao, Gloria bakery and cafe in Brooklyn, and former co-owner of Baked in Brooklyn; with assistance from with Casey Elsass, food writer and cookbook author.
It’s a collection of treats that take influence from his Italian, American, and Italian-American heritages in everything from “American Cinnamon Rolls,” “Sicilian Sticky Buns,” and “Triple-Chocolate Biscotti” to “Honey-Ricotta Black and Whites,” “Limoncello Pistachio Tart,” and “Cannoli Cake.”
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Like biscotti, these cookies are baked in flattened logs of dough, then sliced after emerging from the oven.
But unlike those Italian classics, these Scandinavian beauties are baked only once and end up crispy all over and chewy at the center.
They also taste profoundly of caramel, despite being made with only white sugar and corn syrup.
And best yet, they require only a few basic ingredients.
When I started seeing people rave online about “Caramel Slices,” I knew I had to try baking them, too.
The recipe for these cookies, also known as “Kolasnittar,” is from “Scandinavian from Scratch” (Ten Speed Press, 2023) of which I received a review copy.
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You know those times where you devour something indulgent, then promise yourself that you’ll work out twice as hard in the gym the next day to make up for it?
Well, you needn’t worry about that with “Jammy Crumble Crostata.”
That’s because your biceps and shoulders will feel the burn when you make this buttery, crunchy, tart-like creation that has a hidden filling of your favorite jam.
Yet have no fear. This dessert isn’t complicated or overly time-consuming to make. But it does require that you freeze your dough rock hard, then grate the whole shebang by hand, an endeavor that will make your arms feel the burn. It’s all for a good cause, though — to fashion a unique tart with a crisp cookie-like texture.
This winsome crostata is from “Beatrix Bakes Another Slice” (Hardie Grant), of which I received a review copy.
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