I've been working on my bagel recipe/s this week. Somehow when the figs in the backyard get ripe in the Fall, it makes me want bagels. Not just any bagel, but bagels with figs, which is a weird thing. Especially since I come from a toasted savory bagel, with cream cheese, tomato and onion sorta family. The same exact craving hit me this time last year, too. So maybe don't tell my Mom. She would probably be OK with a cinnamon raisin fix, but pumpkin-cinnamon-fig? It might cause unnecessary concern.
These bagels are for zine #3. Instead of baking them with fresh figs on top (like in the photo), which was tasty and a fun experiment, but really hard to eat, adding stuff to the inside is a smarter approach. Stuff like dried figs, pumpkin, cinnamon and cardamon. I hate it when I'm practical, but practicality often yields The Tasty. Just don't take away my jangly nail polish, and it'll all even out.
Yesterday, I split one and toasted it for lunch, and ate it adorned with a delicious topping. I added ground cinnamon, roasted chopped hazelnuts and fresh chopped figs to cream cheeze. It was gorgeous to eat, but a visual abomination. I pinky swear, you don't want to see it.
Don't forget about the Rabbit Food cookbook giveaway! I'm not drawing a winner until this Friday!