These are based on a Texas sheet cake recipe and turn out unbelievably moist and springy, ready for whatever frosting tickles your fancy. They have the added advantage of not needing the tiresome butter-creaming step. This recipe also makes a great sheet cake, but may need a couple more minutes. Makes 12+ cupcakes. Preheat oven […]
dessert
Chewy Chocolate Chip Cookies
I found this recipe partly by experimentation, partly by accident. Baking while distracted, I accidentally added too much flour, which gave the cookies more body and kept them from spreading out too much. I intentionally used part shortening to further prevent spreading, and some corn syrup to keep them moist. I drizzled them with leftover […]
Chocolate Meringue Gondolas
This recipe is from Great Cookies by Carole Walters. The results are light, delectable, and wheat-free. Great for after a heavy meal when you want a touch of sweetness, and perfect for Passover. Preheat oven to 275°, with racks in the top and bottom thirds of the oven. Line two cookie sheets with parchment paper. […]
Æbleskiver
As a kid I loved day trips to the tourist-trap known as Solvang, for one big reason: æbleskiver! These Danish goodies are little eggy puffs of air, made in a specialized cast-iron pan. Lucky me, Alex got me just such a pan! This dough would also make fantastic pancakes or waffles if you don’t have […]
Pumpkin Pie
Making pumpkin pie from scratch is all well and good (I see I have a very elaborate recipe for it in my notes), but sometimes you just need/want an easy pie. This is my version of a basic recipe using canned goods. It is for a deep-dish pie crust, so you will have extra if […]
Blueberry Walnut Bars
Or, as I like to call them, Blueblerry Blars! This recipe is based on one from the Lunds & Byerly’s free magazine, Real Food. These make a great breakfast or post-gym snack. Soon I will work on some other fillings, like apple or cherry. ~2.5 c. blueberries, fresh or frozen (or a whole 12 oz. […]
Oriental Style Rice Pudding
A bit thick, but very, very yummy 🙂 This is an aromatic stovetop-simmered style (like kheer), instead of the baked, eggy Occidental style. I made this using cooked rice. You can certainly start with uncooked rice (look up a recipe online), but be prepared to spend a lot of time stirring. The recipe is flexible: […]
Buttermilk Pie with Raspberry Topping
I baked this at the same time as a loaf of zucchini bread because they both used buttermilk and because if you’re heating up the kitchen to bake one thing you may as well go on a baking spree. Buttermilk pie is a traditional Southern dish, basically a custard pie, and it’s ideal for when […]
Zucchini Bread
How can we have so many recipes, and yet not have a family zucchini bread recipe? Part of the reason may be that it’s a fairly modern phenomenon–I can’t find a recipe for it in any of our older cookbooks. Another possibility is that the version in The Melting Pot is made entirely with whole […]
Chocolate Bread (Pane al Cioccolato)
I remember getting this bread, or something like it, at Turtle Bread. It was absolutely fabulously delicious, especially when schmeared with mascarpone. The recipes (here and here) I derived this from are pretty complex, and give the measurements in weight and traditional cups/tbsps. I prefer the latter, so that’s what I’ll use primarily. If you […]