Today's recipe is a coffee cake that begins with sugar cookie dough. Yes, you heard me right, a coffee cake that uses sugar cookie dough in the recipe.
The inspiration from this cake came from Tartine's pumpkin tea cake. I wanted to make a lighter, cake-ier cake, closer to a dessert you'd eat at a dinner party than to a quickbread you'd eat for breakfast. The frosting recipe is based on my idol Dorie Greenspan's Tangy Cream Cheese Frosting.
This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
This delectable salad is comprised of romaine hearts tossed with golden, caramelized pears and walnuts, strips of succulent prosciutto and a full-bodied orange vinaigrette.
