I took a home economics class in 7th grade. I probably don’t have to tell you how happy I was (especially after nearly failing woodworking the semester before with the saddest “toolbox” ever) though I’m pretty sure they failed in whatever household management skills they were hoping to impress upon my 12-year-old self. I’m currently staring at a particularly smelly sink full of dishes begging them to wash themselves as deep wrinkles form in a towering basket of clean laundry that has yet to be folded though perhaps there is a glimmer of hope for the next generation. Nevertheless the one class I do remember vividly was the one where we made a fluffy muffin out of buttered sugar and baked cinnamon toast. It could be whipped up in no time presumably along with a pile of bacon while wearing a dress-like robe and furry slippers to the delight of sleepy children tumbling down the stairs. (Sorry my housewife archetype is still deeply rooted in the Brady Bunch era.)
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How to Make the Ultimate Rice Krispies Treats | Smitten Kitchen with Deb Perelman
These pastries are amusingly enough called French Breakfast Puffs. I assume they're "French" like French toast and French fries or that I convince myself I am every time I order a Lillet which I'm dubious about saying. Their origins however—the Betty Crocker Test Kitchens—aren't nearly as interesting as their flavor which is a little bit snickerdoodle a little bit butter cake and a whole lot addictive. My first thought when I ate one in class that day was "It's like a donut hole!" and my second was "Why didn't my mom ever make me these? I thought she said she loved us!" and then I pouted for the rest of the hour. What? I said I was 12.
I can’t think of a better time to share this recipe than in this last week of fun before we all have to put our jolly old treadmill-trotting clothes back on. I mean for the sake of stretchy pants they’re being rolled in butter. We’re not even going to pretend that’s acceptable in the days following a New Year’s Eve brunch so we might as well enjoy them while we can. I made a few changes to the old-fashioned recipe; shortening became butter melted butter became browned butter (because have we met yet?) regular milk became buttermilk and I made them small mini-muffin size instead of regular size because the more they look like cinnamon sugar donut holes the happier I am. And now I want you to come over and eat them for me. Please. There are only 29 28 25 left…
One year ago: Milk Punch Two years ago: Spinach and Cheese Strata Pear Bread and Parmesan Cheese Crackers Three years ago: Gramercy Tavern's Gingerbread and Pizza with Broccoli Rabe and Roasted Onions Four years ago: Robert Linxe's Chocolate Truffles Five years ago: Hazelnut Truffles and Gougeres
