Butterscotch, cooked sugar with butter, is always a winner in my book. There’s just something about sweet, toasty, butteriness that makes it irresistible. In the recipe here, I’ve paired it with crunchy roasted peanuts in a blondie version of a brownie. And the combination is, well, wow! The cookies are very moist, not too sweet, and–let me warn you–it’s hard to stop eating them.
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This is a pile of dry ingredients for Chocolate Doughnuts passed through a sifter. It makes an attractive, well-aerated conical mound that will combine easily with the wet ingredients to give you a smooth dough.
It’s rare these days to read recipes that actually require you to sift flour. To be sure, flour gets compacted in bags during shipping, but the prevailing wisdom is that it’s best to thoroughly whisk your measured flour with other dry ingredients instead of sifting them together because sifting doesn’t do as good a job of thoroughly combining them. This idea is wronghead.
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Just why this heavenly, light-textured and spiced sweet cake baked in a sheet pan has this name was clarified by food historian, William Woys Weaver. He says it was called “Spanish” because its concept was derived from a cake made in Latin America. And “buns” because it was cut into squares for serving, not because it was baked as individual buns. Today the recipe is attributed to the Pennsylvannia Dutch.
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Welcome to my baking wizardry blog, where we’ll explore the hows, whys, and utter magic of baking. Unlike regular cooking, baking transforms everyday ingredients into totally new and scrumptious treats. Whether you’re an experienced baker or a novice, you’ll find baking a wondrous journey of discovery. Won’t you join me?
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