Everyone has a couple of go-to dessert recipes, things that are easy to whip up and crowd favorites. For many of us in America, this includes chocolate chip cookies (usually the Toll House recipe with or without slight variations; personally I follow the recipe except use only one stick of butter – recipe gets raves and it’s a little healthier) and brownies.
There is a lot of debate when it comes to brownies, mainly between whether melted chocolate or cocoa is better. There are good reasons for both, and many recipes actually call for both to take advantage of those reasons.
Continue reading “Loaded Candy Bar Brownies”
Most Saturdays I head for the farmer’s market as soon as I wake up, as a lot of things sell out early. For the last year or so, I also treat myself to a couple of pastries from Black Rooster Bakery – including my favorite croissant, which is a very traditional Parisienne style that I crave. Twice in the last couple of weeks, they didn’t have my croissant, and I opted instead for a peach pecan scone.
Tuesday nights I play mah jongg with a group of women, and sometimes I like to bring dessert. Last week I made this Cannoli Pound Cake. This week, I was trying to decide what to make and I think the scone popped in my head, because as soon as I thought “Peach Pecan Bread” I was filled with a sense of wonder, and excitement.
Continue reading “Peach Pecan Bread”
First, a small brag. These peaches are from the two trees I have in my front yard. It’s been a couple of years, and I forgot some cardinal rules, so I lost a fair amount of the crop to critters, but I managed to salvage a nice amount. I was also surprised to learn that the younger (by a year) of the two trees is actually a white peach!
I made three great recipes this week that I had to share with you all. The first is a pie that I haven’t made in years, but one bite reminds me why it’s been on my mind for years.
Continue reading “What I’m Cooking: Summer Desserts & a Salad”
When I first stated baking for the synagogue, I scoured the internet for cookie recipes that would be incredible but relatively inexpensive. I wanted a citrus cookie, but as our Rabbi is allergic to lemon, I looked for an orange cookie. I found this incredible cookie, and I’ve made it numerous times over the last four or five years.
Fast forward to last year, when a request for Sprinkles Cupcakes’ recipe for Strawberry Cupcakes introduced me to that wonderful recipe, and made me want to replicate it in cookie form. I had leftover strawberry puree, and tried adapting the orange cookie recipe, but my couple of different tries didn’t hit the mark and I moved on from that quest. Continue reading “Strawberry Loaf Cake”
Several years ago we had an Israeli-themed dinner at the synagogue, and I was in charge of making the desserts. A couple of weeks ago, we had a Jerusalem-themed event, and I ended up making the same set of desserts again, because I enjoyed them so much.
One of the recipes is these Tahini Cookies from Yotam Ottolenghi, who is amazing. Another are these Kadorei Shokolad (Chocolate Balls), which my Israeli friends agree are wonderful and traditional. I rolled half of the balls in desiccated coconut and the other half in nonpareils; both are wonderful, and they give color and contrast to the cookie trays. I scoop the balls using a #60 cookie scoop [I own two different ones, I’m so addicted to cookie scoops!], a dozen or so at a time. I roll them smooth, coat in the desired coating, then put in the fridge to harden once I’ve finished the batch, otherwise they’ll be a little too soft. Continue reading “Syrup Soaked Orange Semolina Cake”
Like many meat-based dishes, cassoulet (a traditional French stew containing meat and beans) never entered my head, until I saw Gourmet’s Vegetarian Cassoulet recipe in 2008. It caught my eye in part because it used a lot of celery, and I often have half a head that languishes around. I made it several times within the next couple of years, and enjoyed it, but it never became a regular dish for me, and I forgot all about it.
Continue reading “Vegetarian Cassoulet”
Growing up, my parents taught us not to waste food, as much or more by example than by words. We froze the surplus from the garden to use during the year, composted vegetable scraps, frequently ate leftovers, and my mom often planned meals around bits and pieces that needed to be used up.
I am not as accomplished as this, and frequently find bits of food falling by the wayside. It frustrates me, though, and I try to move closer and closer to being very low waste. Continue reading “Leftover Spaghetti Casserole”
I found these cookies in 2012, when I was looking for Valentine’s-themed recipes for a work bake sale. They were so simple, and yet had amazing flavor, I was seriously impressed.
It took me a couple of tries to successfully tweak it, but I also started making them at my shul and they became a favorite there, too. Since 2012, I make them faithfully every year for our work bake sale (in addition to other treats) and also make them during the year at the synagogue. Continue reading “Raspberry Swirled Heart Cookies”
My love of Valentine’s Day goes easily back to elementary school days. I remember making containers to hold candy for my family, and sneaking them into their rooms at night. The first year, my friend and I were taking sewing classes, and I remember sewing a heart-shaped pillow with a pocket for candy on it. One year, I took sponges and cut small heart shapes out of them, and sponged pink and red hearts on plain white paper. I cut the paper into strips and wove baskets out of them.
It’s been many years since I’ve been that creative, but I still really enjoy baking for my friends and family. And for the last four or five years, the employees club at work (of which I’m on the board) has done a Valentine’s-themed bake sale.
Continue reading “What I’m Cooking: Valentine’s Day”
During fall 2015, I was watching some Food Network show that visited a bakery in Maine (I believe) and mentioned a chocolate cornmeal molasses cookie. It sounded so amazing, I instantly Googled for a recipe. I found one that sounded good, and made it for last year’s new years party at my friend’s house. We all raved over it.
Continue reading “Chocolate Cornmeal Cookies”