Fill the kitchen with holiday aromas with this house-baked monkey bread, flavored with cinnamon, ginger and brown sugar. Pastry chef Sally Camacho adds mango puree to the yeast-raised dough for a tropical twist, and the gooey caramel bottoms deliver on a sticky bun-like experience.
Photo courtesy of Washington Red Raspberry Commission
Lemon Raspberry Coffee Cake
Chef Leslie Mackie of Macrina Bakery and Cafe puts a new spin on classic Bundt or coffee cake with the tart-sweet flavor combination of lemon and raspberries. Frozen red raspberries, available year-round, make it possible to bake and serve this cake in any season.
Pastry chef Toni Roberts of the Ritz-Carlton Chicago combines red sangria puree with white chocolate, butter, sugar and flour to create these melt-in-your-mouth cookies. The sparkly rose-colored treats would look festive on a holiday platter.
These savory muffins make a tasty sidekick to a salad, breakfast omelet or fried chicken plate. To achieve the desired flavor and texture, Chef Jennifer O’Brien specifies Price’s Original Pimiento Cheese Spread in the recipe.
This quick breakfast treat is filled with canned pears and dried cranberries, then spiced with cinnamon and brown sugar and baked. The recipe, created by Yvette Kagan of Clark County School District in Las Vegas, is a student favorite.
Baseball parks across the country have been cooking up a storm in the offseason, and fans can expect to be well fed from the crack of the first bat through the playoffs. Also on tap: new tech.
