博客鞭打：蓝莓玉米油条
由于每年都有发生，我进入时踩踏一周油炸的东西，当我有义务，至少一批玉米犬和迷你甜甜圈的习惯。对于以后，我开始在厨房里看到的一切，为深炸锅潜力周 - 难道是焦头烂额？将它酥脆炸烤相比？I’m often asked what to do with the oil once I’ve used it, and the answer is: I use it again, and again (so long as I’m not cooking things that flavours the oil, like fish) and then once I’m in the habit I refresh the oil and the frying pot sits on my stove and gets used for much of the summer. When you think about it, it beats turning the oven on when it’s 30 degrees.
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博客鞭打：烤棉花糖冰淇淋蛋糕
我对任何与焚烧酥皮突破一个吸盘，但我的偏好是冰淇淋，烤阿拉斯加风格。（是的，这基本上是一个烤阿拉斯加..虽然学士学位在一个碗里通常冻结，所以它的圆顶形，似这个.)
冰淇淋“蛋糕”被选择作为一个孩子，我的生日蛋糕。因为真正的冰淇淋蛋糕旁边的铲子永远是最好的部分。如果你自己做的，分层的冰淇淋否定需要打开烤箱，甚至遵循食谱，它非常适合烘焙吓倒。You don’t require a specific cake pan size (or a cake pan at all, really), and an ice cream “cake” can be made in advance and stashed away in the freezer for days, weeks or even months— until you’re ready to finish it with a simple cooked meringue, which is easy to work with and finish with swirls and flourishes.
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博客鞭打：贝瑞克拉姆蛋糕
在每年的这个时候，我通常是通过我的冷冻大黄的藏匿处工作作为新皇冠开始在后院再次打出。我在过去的一个月中已经使用过它，但管理之前，买菜成了一件大事喜欢储存冷冻覆盆子和蓝莓的包装袋。
I’ve been making this crumb cake, or something like it, for decades—it has become my go-to when I want a buttery, not-to-sweet sort of a cake, layered with whatever fruit happens to be in season (or in the freezer). It’s perfect with rhubarb in the spring, berries in early summer, stone fruit (peaches, plums, apricots, nectarines) in late summer, and apples or pears in the fall. You can mix up the fruit, play around with citrus zest or spices in the batter or crumble, and make use of the last of the yogurt or sour cream. It’s the sort of cake you’ll get to know from memory and mix up whenever you need one, which is quite regularly for me. It’s altogether the epitome of a useful recipe.
Sticky Cinnamon Biscuits
I’ve been making these sticky biscuits for decades (literally!) and somehow haven’t managed to share them here. It’s a ridiculously simple recipe – the dough is stirred together with oil and milk, no butter – and yet they’re far more delicious than I make it sound. Far better than the photo would suggest – I took it with my phone (and missed stills of the process because I was sharing it onInstagram的故事!) but truly, I make them over and over. They remind me of the emergency cinnamon biscuits my mom made when we were kids, when my dad was itching for something for dessert. (They don’t seem like an after dinner thing for me now, but there you go.) They’re fantastic as a sort of cobbler topping too – cut the biscuits about half as thick and layer on fresh or frozen fruit (any kind!), tossed with sugar, until bubbly and golden.
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奶油塔饼
一个非常有智慧的人有明显的味道在上推特曾经的辉煌的想法做一个奶油塔饼昨天，所以很自然，我不得不放下一切，立刻让一个。I know they exist… I don’t think it’s a new idea, though I seem to recall rejecting the idea of a butter tart that wasn’t an actual tart, believing its texture and subtle runniness might be disturbed in pie form – that somehow the ratio of pastry to filling would be thrown off. I was wrong.
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