These muffin top cookies are not a replica of Panera's Pumpkin Muffies, but they are delicious in their own right and a nostalgic nod to the concept. Not quite a cookie, not quite a muffin, but very tasty indeed.
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This recipe is my ode to Butter Braid, featuring much more filling and a more satisfying, breadier dough than the original. The bread’s dough is adapted from my Cinnamon Sugar Tea Ring recipe. It's a simple, soft and versatile dough that lets the cinnamon-apple filling shine. This apple bread tastes great straight out of the oven, eaten cold out of the fridge, or reheated the next day.
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I know I'm late to the gnocchi party, but I’ve never been a huge gnocchi fan. That is — I wasn’t a huge gnocchi fan until I made this recipe. My previous homemade attempts had resulted in mushy, clumpy or boring dishes. But this New York Times recipe from Ali Slagle is different: it's crispy, fresh, flavorful and celebrates Brussels sprouts season.
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