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Archive for the ‘Desserts’ Category

What do you get when you give a bunch of professional journalists sharp knives, a couple bottles of champagne, and instructions to work together to prepare a gourmet meal?  An incredibly lively — and dangerously unpredictable! — dinner party that you’ll never forget. Some of the best times among friends are spent in the kitchen, [...]

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Strawberry and rhubarb season has come and gone, but that doesn’t mean we can’t reminisce about this Peanutbuttermilk favorite combination! This quick and easy dessert (Gourmet, April 2007) is a cross between a cobbler and a cake: The gooey, sweet and tart fruit mixture is topped with a buttery, moist vanilla cake. Scooped up warm [...]

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I haven’t made it out to pick apples this fall, but I did recently endeavor to do the next best thing: picking apples from among the mounds of varieties in wooden crates that line the tents just outside the Eastern Market on weekends. The apples — Gala, Jonagold, Golden Delicious, and Fuji – are trucked in [...]

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I love a crunchy cookie with lots of “stuff” in it — nuts, chips, oats, raisins, coconut, peanut butter… Certainly not all those things at once.  But, the combination of a few of those ingredients in a single cookie always pleases the palate. These oatmeal-coconut-chocolate chippers are crispy and hearty. Delicious with a cup of [...]

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Buttermilk is one of those ingredients that I usually cook with in streaks: It’s sold in quart or half gallon sizes at the grocery store but I usually end up only needing a little bit to add tang or richness to a particular dish, meaning lots leftover for something else.  After playing with buttermilk for [...]

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I first made these back in January, and tonight I was craving them again. They are as fabulous as I remember them — sweet, sticky oatmeal-pecan-raisin rolls. Nothing like a little weeknight “baking therapy” at the spur of the moment!  These hit the sweet spot. Yum.

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I love hot chocolate — and generally all types of chocolate. But “haute” chocolate?  What’s so special about the expensive, designer stuff that draws people to shell out several dollars for a single truffle, let alone a small square brick of “plain”?  I guess I’m still a rookie chocolate connoisseur trying to find out.
This small [...]

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“Kuchen is just a fancy way of saying coffeecake,” says a dismissive Lawrence Karol in this month’s edition of Gourmet. I beg to disagree. This delicious, ultra-moist, tangy-sweet cake lives up to the origins of its German heritage.  It’s no average breakfast bread. The spongy cake is riddled with jammy Pennsylvania rhubarb and strawberries; a crunchy [...]

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I’m a huge fan of rhubarb — the stalky, perennial vegetable with broad green leaves and stiff, celery-like red stems.  Not exactly the most attractive or tasty piece of produce, with its toxic leaves and tart flavor. But, add lots of sugar and maybe some strawberries and you’ve got yourself a uniquely tart/sweet combination that [...]

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And the winner is….. Billy’s Bakery !   Of all the cupcakes I tried during my year in New York City, Billy’s (184 Ninth Ave) are my favorite — particularly their fluffy coconut variety seen here. Their cake has the perfect balance of moisture and crumbliness. The inventive frostings and flavor combinations are rich and creamy [...]

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