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Posts filed under Baking. Show all blog posts.
This summer, my family is taking a road trip from Toronto to Kentucky, Tennessee, Louisiana and back. In anticipation, I’ve been reading a lot about southern-style cooking, specifically barbecue and biscuits.
Slightly crisp and feathery, biscuits originated in Southern plantation kitchens but today they can be made anywhere—even north of the border. While some families make a large pancake or waffle breakfast on Sunday mornings, I’m more likely to whip up scones or biscuits to serve with butter and jams if they’re sweet, or eggs if they’re on the savoury side. My husband’s favourite flavour combination is bacon, jalapeno and cheddar—a trifecta of deliciousness that’s hard to argue with. So for Father’s Day, I plan to present these biscuits, sliced and stuffed with a fried egg and drizzle of hot sauce.
What I like about baking biscuits is that it’s a one-bowl project, perfect for whipping up with the kids. No heavy-duty mixers or fancy equipment is required, and if you don’t have a large round cookie cutter on hand, an inverted drinking glass works just as well for the cutting.
They can be made in advance, cut and frozen in raw dough form, to make for a quicker breakfast preparation on Sunday morning, or work with the kids and assemble these while Dad enjoys a cup of coffee and the weekend paper in peace. Either way, I’m sure he’ll be awfully pleased to see these on his plate this weekend.
Find the full printable recipe here: Bacon, Cheddar and Jalapeno Biscuits
Are you making anything special for Father’s Day?
Last week, over on my personal blog, I wrote a post about my secrets for simple summer entertaining. One of the tips I gave was to always keep your freezer stocked with cookie dough balls and ice cream, so homemade ice cream sandwiches are only ever a few minutes away.
I suggested keeping dough, and not pre-baked cookies, on hand because there’s really nothing quite like cold ice cream smothered between fresh baked cookies. In fact, it’s one of the ways guaranteed to ensure perfect ice cream sandwiches every time.
Another tip? Make sure your ice cream is very cold. Nobody wants to have a sloppy sandwich in hand before they’ve had the chance to take their first bite. Also, don’t plop a large ball of ice cream on top of your cookie, but rather, shave the ice cream in a line and rest it in layers that can be pressed together. Otherwise, the cookie will crumble when pressed on if it envelops a large mound.
Another benefit to keeping a freezer full of dough balls on hand is that you’ll only make the number of cookies required for the sandwiches you’re making, avoiding the temptation to eat more than one (and trust me, you will be tempted). Oh, and under bake the cookies slightly for a perfect soft centre, yet slightly sturdier exterior.
Some of my favourite ice cream sandwich combinations include:
- Soft sugar cookies with lemon ice cream
- Chocolate chip cookies with vanilla ice cream
- Peanut butter cookies with chocolate ice cream
- Oatmeal cookies with chocolate chip ice cream
How about you? Do you make ice cream sandwiches and, if so, what’s your favourite flavour combination?
Looking for more frozen treat inspiration? Check out our Pinterest board for lots of cool ideas.
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