Sponge cake is a great way to absorb a bounty of summer strawberries.
Is the panacea for evenly-cooked cookies, or an unnecessary gimmick?
Can a chocolate chip cookie recipe that uses only egg yolks yield a superior result to a whole-egg version?
Sugar cookies have a simple taste with a broad appeal, but can become dry. Can the classic taste be converted to a moister cookie bar while maintaining some of the distinctive characteristics of the original?
What’s not to love about the combination of chocolate and mint? In this dessert, a fudgy, dense chocolate brownie is combined with a refreshing mint frosting and a rich chocolate ganache.
Sweet sourdough breads (as opposed to desserts that incorporate starter) are hard to find. Is chocolate the answer?
Half-moon cookies were a childhood favorite: oversized soft chocolate cookie topped with both vanilla and chocolate frosting. I had been unable to find them for decades and had no idea how to recreate them at home. Until now.
In the midst of the COVID-19 lockdown, my family has been inhaling desserts at an alarming rate. I have a simple, scalable cookie dough that has been the basis for many forms of cookies: 112 g (one stick) unsalted butter, slightly cooler than room temperature 100 g light brown sugar 60 g sugar 1 teaspoonContinue reading “Cookie Pie”
Breakfast treats are a common weekend occurrence at our home, and Mother’s Day is an excuse to take it to the next level. I typically make cinnamon buns using my buttermilk bread recipe and top them with a cream cheese glaze. For a special treat, I decided to try sticky buns instead. These are essentiallyContinue reading “A Sticky Situation”
Who doesn’t love a Twix bar – three distinct layers and textures harmonizing into a satisfying bite. Could a grown-up version recreate this childhood favorite?