This is one of the BEST desserts we have ever made. And stephanie and I make a ton of desserts. Let’s just say at a holiday table with about 10 desserts, this one finished. The pictures are from two different times we baked the pie. So that’s why you’ll see two different pie plates and two different kitchens. Continue reading
Cream pies are just amazing desserts. I mean, custard, whipped cream, and cookie crusts, how can you go wrong? Well, you can’t. The only thing that’s so confusing is figuring out what kind of cream pie to make. This banana cream pie is a family favorite, but I decided to try something new. I adapted the recipe to make coconut cream pie and it was a huge hit! I’ll definitely be making it again. And very soon, because Zeke just loves banana cream pie. Continue reading
Who doesn’t love strawberry shortcakes? They’re a perfect brunch food and are super easy to make. All you need is some homemade biscuits (cut however you want. the original recipe said to cut into rectangles, but I like how these look), strawberries, and whipped cream. They’re perfect for summer, but I enjoy them any time of the year. Continue reading
This is no ordinary bread. Forget the fact that it’s filled with raisins, cinnamon, and brown sugar. It’s also made with a rich, buttery “breakfast” dough. That’s right, I used the same dough for this that I used to make cinnamon buns. So you know it must be good.
Thinking of something different to make for the break-fast? Well, you can’t go wrong with this! People don’t want to eat TOO much (well, I don’t, at least) an this will be a perfect post-fast meal along with a big cup of tea. Continue reading
Summer means corn season! And while we love grilling corn and making corn salad, I wanted to do something a little different this time. Of course, I consulted my favorite book and found an amazing sounding corn souffle.
We’ve made souffles before, and they’re fancy without being too hard to make. So, I decided to use Richie’s all-time favorite food and make it a little bit fancier for dinner.
My favorite kind of tea is Earl Grey. I probably drink it too much. But don’t worry, I switch between brands so I don’t get sick of it. My favorite? Revolution Earl Grey with Lavender (in a box with a silk bag!). So this “grown up cookie” has been on my list of things to bake for a very long time. Ever notice how that list always gets longer, even during my week off? I need to stop looking at new cookbooks, reading blogs, and watching cooking shows until my entire “to bake/cook” list is checked off. Yeah, sure. Anyway, this is the perfect cookie to bake for a tea/coffee get together with friends, and the perfect end to a meal. Why? Because it’s easy to make. All you need is a food processor and some pantry staples. And some loose earl grey tea (only about a tablespoon). And I have plenty of that in my house (decaf, too!). Continue reading
I have been wanting to make this cake ever since I bought this cookbook, and that was a while ago. But first I didn’t find kosher mascarpone cheese, then I didn’t have an occasion to bake it for, and then I had a baby who didn’t really allow me to do much multi-step cake baking. Well I baked it. It took a while. I juiced lemons one day, made curd another, worked on the frosting the next morning, and that afternoon finally baked the cakes. So it took a while, but it was done, decorated, and waiting in the fridge to eat. I wanted to skip lunch and just eat cake. Continue reading
Today’s the first day of Autumn! I’m still sharing this summer produce recipe, okay?
Summer produce. Yum! Too much fresh produce that you can’t finish? Eew. That’s probably where pies, crisps, tarts, and cobblers came from, actually. And boy, do I love baking with fruits! After making a whole bunch of lattice-crust pies, I decided to take a different route with these plums, and this cobbler was born! Continue reading
We wanted to make a special dessert when our mom had a full house for Shabbat a couple of weeks ago, so we consulted Jessica’s favorite book for some inspiration and came across this chocolate cake. Good enough to feed a crowd, because who doesn’t like chocolate, and we made it special by baking three 8-inch layers; we don’t eat 3-layer cakes every Friday!
What do you do with summer fruit that’s going to be bad tomorrow? You make pie, of course! Honestly, I can’t decide if I like most fruits raw or cooked (baked, barbecued, you know). So when both Dad and I came home from the supermarket with giant bags of summer peaches, there was no way they were all getting eaten. At the end of the week there were exactly six left to make this amazing pie! I also had a few raspberries, so I threw them in here. The recipe called for nectarines and blackberries, but hey, this substitution worked just fine.