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”
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”
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”
Sometimes you spy a recipe somewhere, decide you have to make it, and it becomes a favorite. Other times, you have an idea for a bake, and go searching until you find a recipe that meets your idea. This is one of those times.
While pondering what desserts to bring to my friend’s new years party, I somehow got the idea of making a whole clementine cake. I suppose it may have been influenced by Mary Berry’s recipe for a Whole Orange Cake (I’m on a major Great British Bake Off obsession right now), although I definitely wasn’t thinking directly about it. The first recipe I found was Nigella’s Clementine Cake recipe, which looked wonderful, except it used ground almonds and my friend has a nut allergy.
Continue reading “Whole Orange Cake”
For many of us, holidays are a combination of dishes that must be made, new dishes to try, and the sad fact that each person can only eat so much. Every year for Rosh Hashanah, my mother makes a fabulous apple cake. When I moved down here to Texas, I started making it for break-the-fast (the meal following the 25 hour fast during Yom Kippur, which is ten days after Rosh Hashanah) instead, because my friends and I weren’t cooking dinner during Rosh Hashanah. Continue reading “Apple Honey Cake”
There is something wonderfully homey and decadent about traditional rugelach. They seem to draw people, as if by magnets, and that first bite is downright addictive. For those who grew up eating them, the taste is a literal memory. But the appeal is universal.
Continue reading “Rugelach”