Writing about food since 2004.
Category
Desserts
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Yellow Cake with Chocolate Frosting
What’s a birthday dinner without birthday cake? There has to be cake. And after polling Craig on his preferred dinner option (the aforementioned birthday lasagna), I queried him about cake. His response: “Yellow cake with chocolate frosting, please.” That’s when a hyperlink appeared in my brain sending me to this cake recipe from Smitten Kitchen.
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Apple Pie Cookies By The Seat Of My Pants
It’s considered a hard and true fact in the food world that baking is a precise discipline and that cooking–sauteing, roasting, salad-making–is looser, freer, more of a vehicle for personal expression. Why does that always have to be the case? Isn’t it possible that, if you know a thing or two in the kitchen, you…
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Hummingbird Cake
Sometimes it’s nice to choose a theme for a dinner party. It makes it easier to pick an appetizer, a side dish, an entree and a dessert. At last week’s dinner party, the theme was The South (we had three Southerners in attendance) and I served up Rachel Wharton’s Pimento Cheese as an appetizer, the…
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Melissa Clark’s Sticky Cranberry Gingerbread
You may be wondering about a post that was on my blog on Friday wherein I made Melissa Clark’s Sticky Cranberry Gingerbread live on webcam (using LiveStream) and then interviewed Melissa Clark on my cellphone afterwards. Many of you attended, though you missed the ending when the cake came out of the oven because LiveStream…
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Whole Wheat Chocolate Chip Cookies
Until I get a cease and desist letter from Kim Boyce, whose book “Good To The Grain” inspired me to buy six different kinds of flours last week (that led to a spelt olive oil cake with bittersweet chocolate), I’m going to keep blogging my experiences cooking from her book. The good news is that…
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Spelt & Olive Oil Cake with Bittersweet Chocolate
Spelt is not a pretty word. There’s a reason that, when language was created, the word “love” became “love” and not “spelt.” You can’t imagine telling your life partner that you “spelt” him, can you? Let’s all thank the language gods for that. Unfortunately, we’re left with the word “spelt” to describe a certain kind…
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Sour Cream Coffee Cake
It was only after I’d started making this coffee cake, mixing the butter and sugar, that I realized this wasn’t a round 9-inch cake sort of deal; this was a 13 X 9-inch beast. Yes, I know, you’re supposed to study a recipe carefully before proceeding; and yes, you’re supposed to butter the pan before…
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Grilled Pineapple with Cardamom Whipped Cream
After that salmon dinner, we were still hungry. Isn’t that funny how that works? You spend an hour making an elaborate French dinner (ok, I said it was easy, but it still took about an hour) and after you’re done eating it, you’re still hungry! But this proved to be a blessing, because it gave…
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European-Style Oatmeal Raisin Cookies
Once I was at Murray’s Cheese with David Lebovitz and he stopped to admire the butter from Vermont. I’ll confess, up to that point, I hadn’t given butter that much thought. For years I’d been buying Breakstones–you know, the kind that comes in the red box–and using it pretty universally. But then, after David talked…
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A Sour Cherry Coffee Cake In Winter
Most food blog posts are meant to inspire, but this one is meant to mock. Yes I am mocking you! When sour cherry season rolled around last June, did I, like you, stuff myself silly, popping every last sour cherry into my mouth until I had none left? No, sir, I did not. Like a…
