We're just a few weeks from the Royal Wedding. You've undoubtedly heard that Prince Harry and Meghan's wedding cake will be a lemon elderflower cake baked by Violet Bakery's Claire Ptak. It's not a flavor profile that most of us in the States are all that familiar with, but it's a well loved harbinger of…
There are about a zillion recipes for Guinness brownies out there. Some use store bought brownie mix, some go from scratch. This year I put all that aside when I saw the Guinness chocolate cakes with Irish Cream filling in SWEET by Yotam Ottolenghi and Helen Goh. Without the recommended mini loaf pans, I turned…
During the holidays, Trader Joe's is a minefield of treats, from Peppermint Joe Joe's to chocolate advent calendars to Jingle Jangle candy-pretzel mix. You almost have to put on blinders to avoid filling your basket. In the frozen section, I stumbled on Nantucket Cranberry Pie, which looked a bit like upside down cake (theirs had…
I'm on a bit of a zucchini kick.
For a vegetable that doesn't offer a whole heck of a lot of flavor on it's own, it's turning up on our table a lot these days. There was that simple zucchini salad last week, zucchini green chile fritters for dinner last night, and then this zucchini cake. NYTFood posted a…
I bought a 4.5-lb. bag of Toll House chocolate chips at Costco. Joke all you want about whether or not anyone needs 12 rolls of paper towels or 6 packages of toilet paper at one time, but come the holidays, it’s the place to go. Need a 10 lb. bag of sugar for about the same cost as 5 lbs. at the grocery store? Costco. You’re doing spiced nut mix for an office party? Costco. You need to restock your bar? Costco.
So when I bought that bag of chocolate chips, it was without a lick of regret. I even felt like I was being somewhat restrained, since there was a 10 lb. bag of another brand. The thing is, I made this chocolate chip banana oat loaf with the regular chips but it didn’t produce the “chocolate in every bite” effect I was looking for. For that, you need the minis. Good thing I have no problem with keeping a well-stocked chocolate chip pantry.
I love the idea of a snack cake. It’s simple, no dog-and-pony show like a layer cake, just a perfect little square of sweetness alongside tea or coffee. No frosting required, this is two or three bites of afternoon pick-me-up cake dotted with pecans or sprinkled with powdered sugar.
Are you always the last to know? I feel that way about sour cherries. Did everyone else already know how good, how different they are from regular sweet cherries? Why did no one tell me?
Our pie cherry week(s) (season is too long to actually describe it) finally arrived in Seattle, I know most everyone else had their go in June and pie cherries are but a distant memory at this point. But with only one shot with them, I split the difference and made a sour cherry compote and a coffee cake. And now we know who’s been hoarding all the pie cherries, because I thought, “OMG – it really does taste like canned cherry pie filling!”
This week, I've been in overdrive catching up on Mad Men so that I'm up to speed for season 5. And now I've got '60s-era food on the brain. But rather than torture myself with some kind of terrible aspic with vegetables in it, I decided on a date cake. Flipping through some of my vintage cookbooks I discovered we used to eat a lot more date cake and date bread than I realized. It's even in an episode of Mad Men, one where Don Draper is having a tete-a-tete with Sally's teacher in season 3. She's made three loaves of date nut bread for a school bake sale.
This week there were two desserts on Serious Eats I bookmarked to try -- first, this maple cake with brown butter apples and this olive oil cake with tangerine marmalade. I took it as a sign from the universe that just because it's only half way into January, there's no reason I shouldn't have dessert. And the olive oil cake is practically heart-healthy, on account of the olive oil and all. It's literally a single layer olive oil cake soaked with tangerine marmalade. And if you saw the Clementine-Ginger marmalade I made last weekend, well, it was kismet, or serendipity, or maybe just plain timely.
Pistachio is in my top three when it comes to gelato, so Francis-Olive's pistachio olive oil cake over at Farm to Table Geek spoke to me from the moment I saw it (on Tasteologie, I think). When it comes to fall, pumpkin yells at you, "Hey, look at me! I'm orange! Like the leaves outside.…
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