When the weather is nice, all I want to do is be outside—even for meals. As I write this, I don’t know what life will look like in June. But one thing I’m confident we’ll all be able to do is have a picnic, even if it’s just in our backyards.
This month’s Test Kitchen recipe is the best cake I’ve ever made. I bought a Bundt pan on a whim at HomeGoods last summer, in part because it was $7 and that seemed like a deal, and in part because I figured it was worth having around in case I was struck with an urge to bake a coffee cake. But until now, I’d only used my fancy pan to make monkey bread.
I’m writing about this month’s recipe sitting under a blanket and hoping the winter weather advisory that’s been issued doesn’t end up being as serious as it sounds. In my heart, though, it’s 75 and sunny. And hopefully, by the time you read this, that will be the reality (or closer to the reality. I understand April in Ohio is still a big gamble.)
Test Kitchen is celebrating St. Patrick’s Day this month with a carb-heavy comfort food. This Food Network spin on shepherd’s pie served in potato bowls is festive and sure to please the meat-and-potatoes fan in your life.
I chose these cookies because I love anything with pecans, cream cheese and almond extract. For the crushed pecans, I used pecan pieces from Heggy’s Nut Shop. I rolled the balls of dough in them, pressing on the pieces to make sure they stayed in place.
I baked mine for nine minutes instead of seven, which is what it took for the cookies to feel set on the sides and soft in the middle. I left them on the baking sheet for maybe another three minutes before moving them to a tray to finish cooling, and they turned out perfectly.
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