Recipes

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Maple Apple Tartlets

Maple Apple Tartlets (Eat Feed Autumn Winter by Anne Bramley) 1 sheet puff pastry, thawed (you will have one leftover in your package) 1/2 teaspoon ground cinnamon 2 tablespoons sugar 3 small to medium baking apples 2 tablespoons unsalted butter, melted 2 tablespoons maple syrup Preheat the oven to 400 degrees F.

19Jan2008 | | 0 comments | Continued
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Marble Bundt Cake

Marble Bundt Cake (Baked by Matt Lewis and Renato Poliafito) For the Chocolate Swirl: 6 ounces dark chocolate (60 to 72% cacao), coarsely chopped 1 teaspoon unsweetened dark cocoa powder For the Sour Cream Cake: 3 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2

19Jan2008 | | 0 comments | Continued
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Mexican Chocolate Crackle Cookies

Mexican Chocolate Crackle Cookies (The Art and Soul of Baking by Cindy Mushet) 3 tablespoons (1 1/2 ounces) unsalted butter, cut into 1/2-inch pieces 1 tablespoon coffee liqueur or cooled brewed coffee 6 ounces 70 percent cacao bittersweet chocolate, finely chopped 2 large eggs 1/2 cup (3 1/2 ounces) plus 1/2

19Jan2008 | | 0 comments | Continued
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Mini Bourban-Macadamia Nut Pies

Mini Bourbon-Macadamia Nut Pies (The Pastry Queen Christmas by Rebecca Rather) Pie Crust: 2 1/2 cups all-purpose flour 1/2 teaspoon kosher salt 2/3 cup granulated sugar 2/3 cup (1 1/3 sticks) cold unsalted butter, cut into 1/2 inch slices 2 large egg yolks 3/4 cup heavy whipping cream Filling: 1/2 cup

19Jan2008 | | 0 comments | Continued
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Peach Queen Cake with Dulce de Leche Frosting

Peach Queen Cake with Dulce de Leche Buttercream Frosting (from The Pastry Queen by Rebecca Rather) Dulce de Leche: 1 (14-ounce) can sweetened condensed milk Cake: 2 cups coarsely chopped pecans 1 cup pecan halves 1 1/2 cups (3 sticks) unsalted butter, at room temperature 3 cups sugar 6 large eggs 1

19Jan2008 | | 0 comments | Continued
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Peak-of-Summer Berry Crisp

Peak-of-Summer Berry Crisp (Tom Douglas’ Seattle Kitchen) For the crisp topping: 2/3 cup old-fashioned oats 2/3 cup firmly packed brown sugar 2/3 cup all-purpose flour 1/2 teaspoon ground cinnamon 6 tablespoons (3/4 stick) cold unsalted butter, cut into dice For the berries: 2 cups fresh raspberries 2 cups fresh blueberries, picked over

19Jan2008 | | 0 comments | Continued
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Pear and Berry Crisp

Pear and Berry Crisp (Apples for Jam by Tessa Kiros) 3 large pears 1 cup of mixed berries 1/3 cup superfine sugar 1 2/3 cups all-purpose flour 1/4 cup firmly packed light brown sugar 1/4 pound (1 stick), plus 3 tablespoons butter, softened 1 teaspoon vanilla extract Preheat your oven to

19Jan2008 | | 0 comments | Continued
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Pears in Nightshirts

Pears in Nightshirts (Eat Feed Autumn Winterby Anne Bramley) Pears: 4 ripe baking pears, such as Barlett or Bosc, with stems intact 2 cups pear juice (you could use apple juice if you can’t find pear juice) 2 cups water 1/4 cup sugar Meringue: 4 large egg whites 1/2 teaspoon

19Jan2008 | | 0 comments | Continued
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Pita Bread

Pita Bread (Mediterranean Harvest by Martha Rose Shulman) 2 1/2 teaspoons active dry yeast 1 teaspoon sugar 2 cups warm water (or 2 1/4 cups if using whole wheat flour) 2 tablespoons extra virgin olive oil 5 to 6 cups unbleached all-purpose flour, whole wheat flour, or a combination (I used

19Jan2008 | | 0 comments | Continued
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Pumpkin Butter, Poached Pears, and Preserving Herbs

Shortly before Halloween, I purchased a pumpkin pie pumpkin. Yes, you read that correctly. Pumpkin varieties that work best for baking are the pumpkin pie pumpkin and the sugar pumpkin. Pumpkin pie and sugar pumpkins  have a “smooth, sweet flesh that is much less pulpy and stringy” according to Regan Daley’s In

15Nov2009 | | 0 comments | Continued
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Pumpkin Praline Cheesecake with Gingersnap Crust

Pumpkin Praline Cheesecake (The Pastry Queen by Rebecca Rather) Ginger Crust: 2 cups crushed gingersnap cookies (about 40 cookies) 1/2 cup (1 stick) unsalted butter, melted 1/4 cup sugar 1 tablespoon ground cinnamon Pumpkin Filling: 3 (8 ounce) packages cream cheese, at room temperature 1 1/3 cups sugar 3 large eggs

19Jan2008 | | 1 comment | Continued
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Pumpkin-Pecan Buttermilk Tart

Pumpkin-Pecan Buttermilk Tart with Sweet Tart Dough (The Modern Baker by Nick Malgieri) Sweet Tart Dough (Makes one 10- or 11-inch tart crust or one 9-inch pie crust): 1 1/2 cups all-purpose flour 1/4 cups sugar 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons (3/4 stick) cold unsalted butter,

19Jan2008 | | 0 comments | Continued
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Saffron and Cardamom Panna Cotta

Saffron and Cardamom Panna Cotta (Pure Dessert by Alice Medrich) 3 1/4 cups heavy cream 1/3 cup sugar Pinch of salt 5 cardamom pods Slightly rounded 1/8 teaspoon crushed saffron threads 1 cup whole milk 2 1/2 teaspoons unflavored gelatin or 3 leaves of sheet gelatin* 1 cinnamon stick Finely chopped

19Jan2008 | | 0 comments | Continued
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Salted Peanut Butter Toffee Cookies

Salted Peanut Butter Toffee Cookies (Pure Dessert by Alice Medrich) 1 1/3 (6 ounces) cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon fleur de sel 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup (3.5 ounces) firmly packed brown sugar (light or dark) 1/2 cup sugar 1 large egg 1

19Jan2008 | | 0 comments | Continued
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Separating The Best From The Rest: The Ultimate Brownie Recipes

For the past month now, we have been dealing with a bit of an oven fiasco. None of the repairmen seem to know what’s wrong with it and how to fix it. As someone who bakes about every day, this has been extremely painful. Last night we had a glimmer of hope.

27Oct2009 | | 2 comments | Continued
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Southern Comfort Apple Pie

For pictures and Megan’s comments see post: Apple picking and Southern Comfort Apple Pie Chef Mark’s Southern Comfort Apple Pie (recipe from The Pastry Queen by Rebecca Rather) Crust: (This is such an easy pie crust recipe…its a breeze to roll out) 2 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons sugar 2/3 cup

18Jan2008 | | 0 comments | Continued
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Spice Molasses Cookies

Spice Molasses Cookies This very well may be the only recipe on this site requiring shortening.  I’m usually not a fan of it but this is a family classic. 3/4 cup shortening 1 cup sugar 1 egg 1/4 cup molasses 2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon

19Jan2008 | | 0 comments | Continued
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Sweet Corn Ice Cream with Blackberry Sauce

Sweet Corn Ice Cream with Blackberry Sauce (New Flavors for Dessert by Williams-Sonoma) 4 ears fresh sweet corn 3 cups half-and-half 1 cup heavy cream, plus more as needed 2/3 cup plus 1/2 cup sugar, divided pinch of salt 2 1/2 pints blackberries 1 teaspoon fresh lemon juice Remove the husks

19Jan2008 | | 0 comments | Continued
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Sweet Corn Ice Cream with Blackberry Sauce

Alright, alright, don’t freak out too much. Yes, this is ice cream infused with a vegetable. I know this sounds weird. But think about it okay? Why do we like corn in the first place? Because it’s sweet! This ice cream perfectly captures the irresistible flavor of fresh sweet corn. This nod

28Aug2009 | | 1 comment | Continued
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Tiramisu with Homemade Ladyfingers

Tiramisu with Homemade Ladyfingers (The Pastry Queen by Rebecca Rather) Ladyfingers (You can always use store-bought if you prefer): 1/2 cup powdered sugar for dusting the ladyfingers, plus extra for dusting the baking sheets 7 large eggs, separated 3/4 cup plus 4 tablespoons granulated sugar 2 teaspoons vanilla extract 1 cup

19Jan2008 | | 0 comments | Continued
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Triple Chocolate Scones with Almond Topping

For the photos and Megan’s comments: click here. Triple Chocolate Scones (from The Modern Baker by Nick Malgieri) 3 ounces milk chocolate, cut into 1/4 inch pieces 1/4 cup Dutch process cocoa powder 1/3 cup sugar 2 2/3 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt (I like using

18Jan2008 | | 0 comments | Continued
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Warm Cranberry Crumble Tart

Warm Cranberry Crumble Tart (The Art and Soul of Baking by Cindy Mushet) 1 recipe Flaky Pie/Tart dough, baked and cooled in a 9-or 9 1/2-inch tart pan Filling: 5 cups (20 ounces) fresh cranberries 3/4 cup (5 1/4 ounces) sugar Finely grated zest of 1 medium orange 4 teaspoons

19Jan2008 | | 0 comments | Continued
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Wild Mountain Blueberries and Peak-of-Summer Berry Crisp

Recently, my brothers and I took a trip down to the Asheville, North Carolina area for a repeat of our sibling adventures last summer. We wanted to fit in lots of hiking and take advantage of the cool refuge provided by the gorgeous Blue Ridge Mountains. Asheville is a food lover’s

26Aug2009 | | 1 comment | Continued