Good things have been happening over at Indie Fixx, where I write a twice-monthly column called Melting Pot. These two most recent recipes are fast becoming favorites of mine.
The perfect balance of salty and sweet. Small children have been known to swoon over this bread.
A wonderful, light cake with a yeasted base and a fruit and streusel topping. This might become my go-to breakfast pastry. It is only slightly sweet, and you can let the yeasted dough rise overnight, then assemble and bake everything in the morning.
For the better part of a month, I’ve been staring at this chocolate bunt cake recipe from 101 Cookbooks. It’s got a generous amount of dark beer in it, along with muscovado sugar and maple syrup. It has started to haunt me in my sleep, so I think it is only a matter of time before I break down and make it. Would you look at that slip of chocolate icing resting atop the cake? I swear to you, I can almost feel myself biting into it.