apple and chestnut stuffing with herbes de provence

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Pepperidge farm provided me with a stipend for my time and materials to create this post.

It’s been such a long time since I shared a stuffing recipe with you! Remember that one I did with the apricots and sausage? Seriously, that has been my favorite one for a long time, so I really haven’t ever wanted to come up with a new one. But this year, I thought I’d try something new. So I recently took a challenge from Pepperidge Farm to use their new Unseasoned Stuffing, to see if I could come up with something good for Thanksgiving this year.

I’d heard of lots of recipes for stuffing that use chestnuts, and I finally decided this was my year to use them. First of all, I’d like to say, though, that chestnuts are my new favorite food. Their soft and sweet, and really low in calories, and really high in fiber. I’m not kidding. In one serving of five big chestnuts, you get two grams of fiber and only 50 calories. Pretty amazing. They can be pretty pricey, though. Which is okay if you’re getting them for Thanksgiving, right?

hot cross buns

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Every spring in Massachusetts, the grocery store bakery would start carrying hot cross buns. They were beautiful and shiny, but never quite delivered on taste. And they certainly never had enough frosting.

For my recipe, I wanted to add in enough flavor to satisfy the cravings of my ten-year-old self, adding in plenty of butter and egg yolks, and more currants than most recipes call for. As for the frosting, if you put more on the buns than the normal cross pattern, you wouldn’t really end up with hot cross buns, but the recipe makes enough to get creative.

When I made mine, I didn’t add anything besides currants, but you could add raisins, dried cranberries or cherries, or even candied orange peel.

brioche so easy it’s like magic.

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One thing I’ve learned about french cooking is this: it almost always delicious, but not always easy. Brioche is one of those things I always wanted to make, but was either too intimidated or too tired to ever try.

But recently, the people at Magimix by Robot-Coupe contacted me to see if I would review their food processor, which they sell exclusively at Williams-Sonoma.

That’s just one of those questions you don’t have to think too long about before you answer, you know?

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