So, my KitchenAid mixer broke on Saturday. Devastated. Just wanted to get that out of the way because it’s pretty much all I can think about. And my computer start-up disc is full and Photoshop keeps telling me my ‘scratch disc’ is full. Which I’m now pretty sure are the same thing. I think. I’ve spent the entire day transferring things…
I’m having one of those so-much-to-say-I-have-nothing-to-say moments. Maybe it’s because it’s getting cooler? The sky a little darker? Or perhaps because I have a moment to breathe. I was going to talk about how busy I’ve been. We’ve been. How I haven’t taken two seconds to pause. None of us have. How grateful I am for the work I’ve been getting.…
Seriously, stop what you’re doing and make this spiced apple cake. It’s that good. I’m currently out of town and the eighth and final version of this apple cake is sitting all alone on my kitchen counter. Neatly tucked under a covered glass cake plate. It’s just waiting for me. Calling my name. I found this apple cake recipe, all nice and…
You’re about to meet your new favorite dessert: strawberry cardamom torte. And it’s the easiest thing ever. You’re welcome. This recipe is only very slightly adapted from The New York Times’s Plum Torte recipe. I had never even heard of this recipe until this past plum season when I sent out a plea via Instagram: What to do with all of…
How’s it going? End of school, blazing pre-summer heat + life have kept me from you. I’m sorry. I’m back. And I’m seriously backlogged with truckloads of recipes that I want to share with you. Think savory Spaghetti + Meatballs that comes together quickly. Or what about that Salted Caramel Brown Butter Blondie Ice Cream that I’ve been parading around…
I mean…I’m not sure what else to say, but look at this stout cake. This is a beautifully damp cake. The rye-stout combo, while bold in its own right, hangs back and lets the chocolate notes take center stage. This combo does double-duty by also keeping overt sweetness at bay. The birth of this cake started with dreams of cream cheese frosting…which is pretty standard issue for a…
boozy sugared cranberry cheesecake { perfect holiday dessert } There are so many things that make this the perfect holiday dessert…where to begin, where to begin… First, and most importantly, EVERYTHING is make ahead. You can make the sugared cranberries and the cheesecake several (up to three!) days ahead of serving. Plus, it’s pretty easy to make, as long as…
The holidays are here. Did you know that? Where did they come from? How did this happen? I haven’t bought one gift. Made not one list. Nary a tree graces the living room, nor lights hanging from the eaves. And, I’m embarrassed to admit, we might even have some Halloween decorations still strewn about. It’s weighing heavily on me. I’m usually…
When I concocted this chocolate banana cake recipe it all came together perfectly. I decided I wanted something a little more elegant to do with my leftover bananas than the usual bread, muffins or fill-in-the-blank whatever. Once I started throwing chocolate and espresso at those just-one-day-too-ripe bananas, they were transformed from delicious (but missionary) banana bread, to hella delicious chocolate…
chocolate + espresso birthday cake { birthday season } Let’s talk about ‘birthday season.’ It’s that time of year when you’re inundated with birthday celebrations of friends and family. You know what I’m talking about, right? You have one too? Every other day for seemingly weeks on end you’re running around buying gifts, making cakes and eating + drinking beyond capacity. It starts off…
cherry + cardamom + rye-crust cheesecake { cheesecake basics + jazz hands } This is a great classic cheesecake recipe. You may look at the cardamom and rye-crust and think it’s all jazz-hands-y, but it’s not. You could just as easily omit the cardamom and sub in some graham crackers and you’ve got yourself a basic cheesecake recipe. Give me a minute…
I like the idea of tea cake. It says, let’s have lunch at home, wear soft clothes and drink wine on the patio. It says I don’t want to spend one second making buttercream or stacking layers of cake, but I want cake. It also says I love you chocolate…I really do. It is also borderline begging for a glass of wine.…
My life has consisted of two meals lately: noodles and scones. I’ve been messing around with chow mein noodles, rice noodles, pad Thai noodles and zucchini noodles (which we’re calling vasta, right???). I’ve been dressing them in slightly spicy peanut sauce, a thicker soy-based sauce or a heavy-on-the-sesame sauce. Sort of like my own little culinary version of My Size…
This is a frisky marrying of a very new and very old recipe. This first one is adapted from the NY Times Dark Chocolate Mint Sorbet recipe. This sorbet is so dang easy to make I can hardly stand it. Zero cream. Nada eggs. Which makes me feel like I’m practically juicing it’s so healthy. I’m digging booze-cooking this week, so I wanted to…
I had to share this one…almost identical to the sugared cranberry coffee cake I did a few weeks back…but with the lemon and blueberry thing happening. This feels fresher…almost like health food. Which is where my mind is at this January 1st. Blueberries are a super food, right? Hope you all have a lovely, happy, healthy, sugar-y, cozy and lazy…
The only scones I ever eat are my mom’s. My son called her up last Sunday morning just so she would get out of bed and make them for us. She did, and they were perfect. Every time. She and my sister love the Starbuck’s pumpkin scone. Never tried it. You literally cannot turn a corner on the Internet right now without…
I have a couple of things I’d like to explore, answer, clear up…so pour yourself a cocktail and pull up a chair. First, let’s talk about my inclination towards sweets. I don’t know if you’ve noticed or not…but I seem to be posting lots of dessert recipes. Deep down inside, I always knew I liked to bake. I just didn’t realize…