My taste tester agrees: These cookies are popular with people of all ages…
But seriously, everyone loved these cookies. They were actually mad that they were so teeny and only gave them one each. Why take the time to bake all these cookies just to take them away from us and make a cookie spread, they asked? Well, the reason I even baked these cookies was so that I could make ice cream out of them. That’s right, it’s summer, and the ice cream maker is on duty!
I’m not sure if it’s just because I have a baby who will be turning one soon or because it’s just a fad, but there’s something about nut milks that I just can’t stop hearing and reading about them wherever I go. Now, nut milk is exactly what it sounds like. A drink made out of nuts. In this case, almonds. It’s not milk in the traditional comes from a mammal who just had a baby way, but it’s a nice dairy-free alternative for baking, drinking, cooking, and definitely marinating meats that you can’t use cow’s milk for (think fried chicken). Continue reading
What? A normal dessert just for Passover? Yup, that’s right. There’s nothing chametz about lemon meringue pie, except the crust, and that’s easily changeable! It’s also inherently pareve, so you can bring it to your seder and impress everyone. It’s definitely a refreshing citrus-y bite to such a heavy seder meal. Trust me, I made this last year for the first seder and everyone was shocked! there were two other cakes on that table, and they didn’t get touched. People only ate this one, and at the end of the night, only two slices remained. So yeah, it’s delicious.
So remember that we joined the olive oil of the month club? They also sent us this recipe, which I knew we had to try right away. But we spent the day making amazing fresh pasta, and had no time for silly dessert. So the next Sunday, I whipped these up really quickly, and Steph shaped and baked them while I bathed Richie and put him to bed. Teamwork! They were actually very simple to make, as long as you have a food processor and microplane…right now I take those tools for granted, but it wasn’t long ago that those were not in my kitchen (Mom has no kitchen gadgets!). Continue reading
Ever wonder why they’re called cupcakes? Well, probably because you bake them in cups!
Seriously. Once I found out that my dairy dishes are oven-proof, I knew I had to make these. I watched Alton make them a few times, and once my Good Eats 3 arrived, it made me want to try it even more. So when Stephanie came over and we made dinner for some friends, we knew his was the perfect dessert to make. Each of us would have a mug, and we would freeze the cupcakes we made in tins. Yum! These came out light, fluffy, and overall delicious, especially with Alton’s buttercream spread on top.
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
Way back when this blog was just a baby (and before this baby was around), we shared a recipe for chocolate babka with you. We love this babka recipe. We double it to freeze some. We make it with chocolate, cinnamon, white chocolate, and just eat it up. We impress dinner guests and impress hosts with it. We make it all the time. And we love it all the time. And hope you do to. If you don’t, this is just a friendly reminder that you should. 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
Ever been to Momofuku Milk Bar? Well I have. And while I didn’t like the coffee milk, I loved the different kinds of cookies they offered! My favorite? The corn cookie…but I couldn’t find that recipe. So these will have to do. Continue reading
