I had my doubts about this cake. The ingredients and method both seemed unusual to me, and I expected it to be maybe one dimensional and unremarkable. I know the recipe promises the cake will be “light, delicate, and delicious … like a milk chocolate bar”, but I was skeptical. But I’ve been working through my vintage recipe project and the occasion of my 1 year old’s birthday was pretty low stakes, so I gave it try. And I am so glad I did! This cake came out of nowhere and totally won me over. It is so so delicious. It’s not fancy, it’s nothing gourmet or complicated, but it is light as a dream with a delicate texture and chocolate flavor. The cake layers and the whipped cream together are airy and not too sweet - in fact, the cake is almost salty in the way that the most delicious milk chocolate has the sweet/salty element that keeps you going back for more. The frosting is very sweet, but it pulls it all together and balances the cake and cream. I’ve made a lot of cakes and watched a lot of kids eat those cakes and most of the time they don’t finish, or they eat the frosting and leave the cake or pick out the cake and leave the frosting. Not this time. They inhaled it., each one of them, both days it was served. So did the adults… I mean, when a cake is this light, it goes down real easy.Read More
Ever since I tasted Dorie Greenspan’s World Peace Cookies, I have had an eye on her cookbook Dorie’s Cookies. One bite of the World Peace Cookie, and I was crazy over the play between crumbly and chewy, the deep chocolate flavor, the ease of baking, and the adorable little puddle-circle shapes. The recipe struck me as genius, and I wanted more.Read More
Welcome to our June GBBO! Now this dessert goes by two names: schichttorte (as introduced on the GBBO) and baumkuchen. The German cake was traditionally made on a spit over a fire, each layer being brushed on, baked, then another layer brushed on to bake on top of the previous one. The end result is a beautiful ringed pattern, reminiscent of the cross section of a tree. Over the years, a simpler version was invented where layers were brushed into a pan, then baked under a grill or broiler. The same intricate layers were created, but now horizontally stacked.Read More
Layers of crunchy chocolate cookie crust, fudgy brownie, fluffy peanut butter cream, whipped chocolate mousse, topped with a poured chocolate peanut butter ganache glaze and a sprinkling of chopped roasted peanuts.Read More
I always have an egg white or two in the freezer. I love rich, custardy desserts that need yolks, and since egg whites freeze so well, I never think twice when a recipe calls for an extra yolk or few. I know I can stash away the whites and use them down the road.Read More
When we first started this blog, we decided we didn’t want to be unecessarily chatty in introducing our recipes. We agreed that for the most part, when we are looking at other blog recipes, we typically scroll down quickly to the recipe recipe, where it’s written out in recipe format, and pretty much ignore everything else. So for our blog, unless we have something we particularly feel like saying, we try to skip all that intro story telling and get right to the recipe.Read More
I love breakfast, but 90% of the time I don’t eat it. On the weekends we’ll cook up a big breakfast...sausage, bacon, potatos, eggs, pancakes, waffles, crepes... But that’s when we have the time to make and enjoy it.
Most weekdays, breakfast is something you scarf down between cups of coffee, getting kids fed and dressed, washing your face, and preparing for the day.Read More
This bread is pretty dreamy. The chocolate flavor is pretty intense, amped up by the addition of some espresso powder. The toasted coconut adds a wonderful texture. And despite the ample amount of banana in the bread, the crumb remains pretty tender and not at all squidgy. It’s good for dessert, snack, or … yes … breakfast.Read More
This isn’t exactly a recipe per se, but it’s a dessert our family often eats on special occasions, and so I felt like we really ought to share it on the blog.
When I first set out to write this post over the summer, I decided I’d do some googling to see if I could find out the history or origin of the “St. Croix Sundae.”Read More
A lot of holiday recipes can be quite involved, and require fancy ingredients, which makes sense, because Christmas is a time to celebrate and pull out all the stops.
But sometimes you just need a break. You want something that’s delicious and festive but comes together in under an hour with ingredients you probably have on hand.
This chocolate peanut butter bark is just the thing. It’s quick and easy, and ridiculously addictive to eat. It freezes well, and makes a lovely gift.Read More
Our 7th Cookie in our 12 Day line up is chocolate drizzled, caramel coated nuts & popcorn aka crunch munch (yes, we’re coining the name). Wait, that’s not a cookie?! I guess we are fudging things a little. :) But, maybe after giving this a try, you’ll forgive us.Read More
Christmas has become our Italian holiday (where Easter we go full out Polish). And if there is something I’ve learned from living among Italians, they love their cookies. At any family gathering from weddings to funerals, there are platters upon platters of homemade cookies.Read More
Okay, so not cookies. But the fourth in our line-up for The Twelve Days of Cookies is a family staple during the Christmas season, so I couldn’t resist sneaking it in. Besides, these candy cane brownies wouldn’t be out of place at a cookie-exchange party, in a tin gifted to friends, or gracing your holiday dessert spread.
I don’t really like eating candy canes myself. I mean, maybe one per year. After that, their charm kind of wears off. And yet, you basically have to deck out your Christmas tree with candy canes…So, what to do with the excess? Crush them up, and sprinkle them over a deep cocoa brownie topped with a fluff of pink peppermint buttercream!Read More
Ok, these cookies are kind of magical.
For one thing, they require very little preparation or fuss. I made them in the amount of time my 5-month-old was happy to sit in her bouncer. Magic.
They’re also gluten free. I know, that’s not always the best advertisement for baked goods, but it’s undeniably handy to have a couple GF recipes in your collection, like if you have a GF friend or relative … or if you set out to make cookies but you have no flour (yes, real life story, don’t ask, it has been a long week and it’s only Tuesday). But these cookies are so delicious that you would never even guess it. Magic.
And they are cookies, but they taste like brownies. Fudgy, chewy, chocolatey brownies. But no flour or butter needed! Like I said, magic.
I might add that found this recipe in Food52’s Genius Desserts cookbook. Magical AND genius.Read More
Whenever an occasion arrives and cookies are called for, these cookies come to mind. So it didn’t take long for me to volunteer them for Day 2 of our 12 days of cookies this year. They are unbelievably easy and flexible and taste SO GOOD. Seriously, there is something spectacular about the texture of these cookies — crumbly, shortbready yet with a bit of chew and ample patches of melt-in-your-mouth chocolate.Read More
Putting a meringue layer in my cakes is quite possible the best thing I’ve ever thought to do in the kitchen. It adds such a delightfully light and airy crunch and sweetness. I’m hard pressed to think of a cake it wouldn’t work with (except maybe maybe a stodgy gingerbread or carrot cake), but it went especially well with this cake. Peppermint flavored meringue with chopped chocolate folded into it and baked till crisp and melt-in-your-mouth is like a holiday party in your mouth on its own, but layer it with red velvet cake, cream cheese frosting, a delicate minty whipped cream and crushed candy cane and you’re just hitting all the spots.Read More
friend of mine and I put on a fancy Friendsgiving feast for some of our close friends - “fancy” because we tried to pick out-of-the-ordinary dishes and flavor combinations and then plated and served all the courses. There were 14 adults so it was a bit of work! But thankfully most of the work was upfront and we were able to prep and cook everything and have it ready to go. So it wasn’t actually stressful or rushed at all - it was fun and even a bit of a rush!
I was happy to use this as an occasion to get a pie post up on the blog so I took charge of the soup and dessert course. We were going for a loosely inspired Southern-themed menu and since I knew chess pie is classic Southern but I also really wanted something chocolate, I settled on chocolate chess pie. As a further nod to the south I decided to accent it with a bourbon whipped cream and a salty caramel pecan crunch. And a little dollop of a smooth ganache just to make it that much more chocolatey.Read More
Is there anything prettier than a display of assorted scones on various tiered trays? With a floral tablecloth, delicate china tea cups, and silver spoons? the sun angling through a window lined with soft muslin curtains, illuminating the faces of friends?Read More