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
We aren’t gluten-free in my home, but I have enough family and friends who are that it helps to have a few stellar gluten-free recipes on hand to pull out for parties and get-togethers, or just because! And I have to admit, I’m prejudiced against recipes that tout themselves as “gluten-free” and then simply call for a gluten-free flour mix in the ingredients list, or worse for me, some home-concocted mixture of 100 different flours and powders that I simply don’t have on hand and probably never will invest in.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
This cake is all simplicity and delight. It is one bowl, as easy as can be, and so delicious. It is moist without being squidgy and sweet without being cloying. The crunchy sugary almond topping is obsessively yum. Does it seem like I’m raving again? Yeah, definitely. We had it last night for dessert with whipped cream and strawberries and I just finished a piece for breakfast with my coffee and I can’t get over how perfect it is. Sometimes dessert should be a go-big and pull-out-all-the-stops kind of deal. Sometimes - this time - less is more.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
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
Scientists basically agree on five “tastes”: sweet, salty, sour, bitter and savory (or umami). These are the sensations registered by our tastebuds. We can distinguish these aspects of a food even if we plug our nose, or have a bad cold.
What we can’t register when our nose is plugged is “aroma,” a sensation perceived by the nose. People say they can’t taste anything when they have a cold, but really what they mean is that the food has no flavor, because flavor depends on aroma.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
Ok we’re really excited about this: a monthly baking challenge based off of Great British Bake Off bakes. Basically the three of us have all watched all the GBBO episodes (some of them more than once … or twice …) and we’re always saying to ourselves and each other how much we want to try this or bake that. So then we figured, why not channel that into a blog feature? Our idea is basically to introduce the challenge on the first Sunday of the month. One of us will find a recipe, try it, write it up, and review it. Ideally the other two of us will try it as well - either as written or with adaptations/variations - and write up a little add-on at the end of the post. And then we invite you, readers, to try it as well and comment on your success! And if you do try it, please post it to Instagram and tag us or use our hashtag #beaneaththecrustGBBOchallenge! It will be so fun to see all your bakes! And we promise not to go all Paul Hollywood on any attempt. :)Read More
I love these cookies so much. They’re giant, and chewy, and full of all the spices of the holiday season - but not too spicy, lots of molasses flavor, and accented by a sweet sugar coating that causes delightful crusty crinkles all over. I actually can’t imagine making these at any other time of year (I think I actually have a mental restriction on the idea) which makes them that much more special. Molasses cookies come but once a year!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
These cookies are a refreshing change from the typical Christmas cookie assortment. They have a great texture - crumbly and studded with oats and chopped almonds, but not at all clumsy or chunky. The not-too-sweet, buttery cookie base is a perfect backdrop to the cranberry white chocolate pairing.Read More
Spritz are a Christmas cookie standard. Although deliciously simple, they can also be a bit…well, simple. They easily take the back seat to other, more indulgent, treats.
That’s why I’m so excited about these jazzed-up Christmas spritz. That simple butter cookie is piped into attractive rosette swirls, baked to a light golden crunch, smeared underside with creamy sweet dulce de leche, and then sandwiched to form a show-stopping treat.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