Very Small Anna

From the Pastry Dungeon: Honey Coriander Shortbread

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These cookies feature sunny citrus, floral honey, toasty coriander, and lots and lots of wonderful butter. More

From the Pastry Dungeon: Duck Fat Crackers

Very Small Anna Anna Markow 6 comments

This recipe is based on a lavash cracker recipe and when the dough is handled minimally with almost no flour added in the rolling process it results in a perfectly light, crispy cracker which is still sturdy enough to stand up to a slice of cheese perched atop it. More

From the Pastry Dungeon: Pear and Chestnut Strudel

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I created a strudel that doesn't get a traditional strudel dough wrapping, instead getting rolled in a very thin brown butter pie crust. It's considerably less intimidating than an actual strudel dough, and tastes great. More

From The Pastry Dungeon: Chestnut Sage Muffins

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Sage and chestnut flour provide much of the perceived sweetness in these muffins. They'd be great for any winter holiday breakfast, with cranberry jam or orange marmalade, or even a sweetened cream cheese. More

From the Pastry Dungeon: Goat Cheese Cheesecake with Fig Jam

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Serving tiny wedges of this cheesecake is an elegant and very grown up way to end a dinner party or holiday meal. More

From the Pastry Dungeon: Quince Hand Pies

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The seasoning for these quince pies was inspired by a tea blend made of rooibos and African chai spices. The resulting hand pies are delicate but satisfying despite their daintiness. More

From the Pastry Dungeon: Apple Cider Doughnut Mini Muffins

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People will think these are traditional cider doughnut holes, but they never actually see a fryer, instead getting a quick bath in melted butter and a toss in cinnamon sugar while still warm from the oven. They're super cute, super delicious, and even better, super easy and super FAST. More

From the Pastry Dungeon: Mulled Cider Shrub

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The great thing about this particular shrub is that it's ready to consume immediately, as a lot of the vinegar's intensity is cooked out. It's a lot more mild and sweeter than most shrubs, and doesn't require anything but a splash of soda or a shot of your choice of booze to make a tasty beverage. More

From the Pastry Dungeon: Sticky Pumpkin Cake with Hard Cider Caramel

Very Small Anna Anna Markow 9 comments

These steamed pumpkin cakes with a rich hard cider caramel sauce are a unique way to celebrate fall and would make a lovely Halloween dinner party dessert. More

From the Pastry Dungeon: Rum Raisin Ice Cream

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Raisins are soaked in dark rum for up to 2 days and are churned into a base that seems fairly bland, with faint accents of brown sugar and cinnamon. After setting up for a full 24 hours, though, the rum flavor leaches into the ice cream itself and the bite of pure rum in the raisins mellows out considerably. More

From the Pastry Dungeon: Sweet Potato Brioche French Toast

Very Small Anna Anna Markow 2 comments

There are a lot of steps involved in this recipe for sweet potato French toast with homemade sweet potato brioche, but none of them are hard, and if you've never made brioche be reassured that it's among the easiest of bread doughs. If you can make cake, you can make brioche! More

From the Pastry Dungeon: Caramel Apple Flan with Toasted Pepitas

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Cooking apples in a rich buttery caramel and adding a scattering of toasted pepitas ensures this dessert really screams out "autumn" on the plate. More

From the Pastry Dungeon: Concord Grape and Lemon Upside Down Cake

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Though Concord grapes are lovely with spices, I wanted to showcase their perfectly purple flavor with a fairly plain base, and I love the flavor and color combination of grape and lemon. More

From the Pastry Dungeon: Vanilla Pudding

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Though many pudding recipes do not include eggs, I like yolks in my vanilla pudding for a little extra richness and color, and for that "French vanilla" flavor. More

From the Pastry Dungeon: Pickled Blueberry Sorbet

Very Small Anna Anna Markow 2 comments

The natural pectin in blueberries helps keep this pickled blueberry smooth, and the vinegar helps balance the sweetness of both the berries and the maple syrup. The combination of spices adds a complex punch to the senses. More

From the Pastry Dungeon: Toasted Vanilla Ice Cream with Roasted Plums

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I meant to make caramel ice cream. I did one thing right, though, adding a split vanilla bean to the sugar before setting it on the stove. Turns out, sugary toasted vanilla bean smells a lot like toasted marshmallow. And luckily for me, toasted vanilla goes just as well with roasted plums as caramel does. More

From the Pastry Dungeon: Chocolate Zucchini Cupcakes

Very Small Anna Anna Markow 1 comment

What I love about this recipe is its extreme cocoa flavor. It's not too sweet with a texture that's dense and fudgy yet light, with wickedly delicious crunchy edges. More

From the Pastry Dungeon: Red Currant Almond Granola Bars

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These bars taste not unlike pie, from both the toasty oats and almonds and the jammy currants. Delicious with a cup of coffee or tea, they make a unique on-the-go breakfast but would not be out of place as part of an afternoon tea. More

From the Pastry Dungeon: White Chocolate Cakelets with Blackberry Cabernet Gastrique

Very Small Anna Anna Markow 2 comments

Even those who claim to hate white chocolate will like these cakes. The white chocolate flavor comes through and the edges become slightly toasted, and the cakes are not too sweet or greasy. Balance out the rich sweetness with a gastrique of Cabernet vinegar and blackberries. More

From the Pastry Dungeon: Sweet Corn Flan with Kettle Corn

Very Small Anna Anna Markow 1 comment

This particular flan gets its flavor from summery sweet corn, infused and then blended into the milk. And what better way to garnish a caramelly, corny custard than with crunchy, gently spiced kettle corn and fresh berries? More

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