Welcome to our newest column, Seasonal Sweets, where Jenny McCoy—pastry chef, ICE instructor, and author of Desserts for Every Season—will be sharing a recipe that highlights the best ingredients of the season. First up? Easy chocolate-banana croissants.
This bundt cake boasts a caffeinated center as well as an espresso-spiked glaze. Cut a thick slice and eat in place of, or with, your morning coffee.
Soft, fluffy, and puffy, these oversized English muffins shouldn't be limited to breakfast hours. They're cooked in butter and dusted with cornmeal, making them equally good slathered in jam, or used to make sandwiches.
Yes, the name says "savory", but a sprinkling of sugar sweetens these hearty rounds. Plus, their oaty, wheaty dough makes them all the more amenable to spreading with jam or dipping in honey. They also meld well with a piping hot cuppa.
A lemon scented pasta frolla crust is filled with raspberry jam to make a beautiful breakfast crostata.
These Irish Pantry scones are studded with dark chocolate and walnuts, in a dense buttermilk dough. Whip up a batch in thirty minutes, and you'll have scones for a week. That is, if they stick around that long.
Moist and sweet with molasses, this steamed quick bread is easier than you think.
In this toothsome homemade take on a commercial classic, a tender, flaky heart-shaped crust is filled with Nutella, then baked to crispy-on-the edges, soft-on-the-inside perfection.