A Newsy Letter About My Honey Butter Glazed Cornbread, Salty Snack Fudge With Pretzels And Potato Chips, Apple Cranberry Crisp And More . . .
Hello peeps! Not sure if you noticed or not, but I took last week off from newsletter writing for no good reason except that I was a tad busy. Not that I’m not always a tad busy, as my husband is more than happy to tell you, but last week I was a tad more than usual. But I am back with many recipes (and a podcast) to share.
First my honey butter glazed cornbread, was shouted out in a cornbread “bake-off” that it just so happened to win! The bake-off took place around Thanksgiving, so I’m a little late in sharing this, but truly peeps, isn’t cornbread a good idea ALL the time?? This cornbread is a little bit sweet and a lot a bit corn-y – it is tall and moist and I love to bake it up in an 8-inch square pan so the pieces are generous. I also like to cook butter and honey together on the stovetop until the butter melts, and then I like to brush said mixture over the cornbread. And there is kind of a lot of butter and a lot of honey, so really you can just pour the mixture over the bread post-bake (no brushing necessary, if I’m being honest) and wow: extremely yum.
Next, I wanted to share the recipe for my salty snack fudge from Snackable Bakes – you know, the one with the pretzels and potato chips that couldn’t be easier or more delicious? I’ve already shared it before, but this time, you can watch me make it! Way back when, in October, when I was in Milwaukee on the Midwest leg of my book tour, I made the fudge for Spectrum Wisconsin and If you’re interested in taking a peek at the process, you can do so here.
I also wanted to share this epically tasty apple cranberry crisp. I originally developed it for Food52, but then they decided they’d rather have individual crisps on their site and so I developed those for them and kept this large cutie all to myself. The cranberries add the perfect tartness to the sweet apples and the topping is extremely crunchy, which is just lovely texturally when combined with the soft fruit. Make now, peeps, is all I can say.
Another apple cranberry recipe that I thought you all might dig, is my apple cranberry upside-down cake that I developed recently for the Kitchn. So easy and festive and truly one of the most delightful of holiday desserts, IMHO.
Now , before I sign off, I did want to mention that 4 episodes of my baking podcast, She’s My Cherry Pie, have dropped. In each episode, I interview an iconic baker and do a deep dive into their signature baked good. I’ve talked pie dough with Lisa Ludwinski of Sister Pie Bakery in Detroit and biscuits with Cheryl Day of Back in the Day Bakery and pound cake with Jocelyn Delk Adams of Grandbaby Cakes and donuts with Fany Gerson of Fan Fan Donuts. Please consider giving all of the episodes a listen, as each one is truly chock full of so many fascinating baking tidbits, you are not going to want to miss a single one. Two more episodes will drop over the next two Saturdays and there will be brand new season in 2023 and a brand-new slew of bakers. So stay tuned.
And some final news, I did want to mention that in the month of September (I know this is kind of old news, now that we’re in mid-December) Snackable Bakes was chosen as Food52’s Facebook Baking’s Club’s book to bake from! It was such a treat and I learned so much about my recipes from the feedback that members shared when they made all of my snackable treats. I HIGHLY recommend joining the club, in fact . . . and if you do, you can scroll back and check out my recipes from September and the thoughts that people posted about them.
See you in two weeks (I promise).