This past weekend, I was supposed to be doing Black Chocolate Stout Cake from Ovenly, but Black Chocolate Stout wasn’t available the weekend before, so I had to change my plans. As it turns out, it won’t be available until … Continue reading
Snap quiz: What do you do when you have leftover crème fraîche you don’t know what to do with? There aren’t as many options as you’d think, at least not until you start doing serious recipe development (ok, how much … Continue reading
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Boston Cream Pie creates a lot of confusion. While it is from Boston, it doesn’t necessarily have any cream in it, and it’s a layer cake, not a pie. Opinions differ greatly on what the cake should be filled with: … Continue reading
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When I started my summer baking project last June, I did not expect one recipe to be head-and-shoulders more popular than all the others: Joanne Chang’s “Midnight Chocolate Cake with Milk Chocolate Buttercream” from Flour (Chronicle Books, 2010; p. 162). I … Continue reading
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This was one of two cheesecake recipes I was originally considering making for my grandmother’s birthday back in August. I put this one off indefinitely, but when my travel (or lack thereof) plans became a bit clearer, I added it … Continue reading
I’ll have a writeup on Emily Luchetti’s “Ricotta Cheesecake with golden raisins and tart cherries” later this long weekend. In the mean time, I’ve written up the results of a chocolate tasting from Monday. Here’s my conclusion: This was a … Continue reading
Back in August, I posted “Coming Attractions (redux)“, a status update for my summer baking project. Summer is now over, and we’re well into autumn by any definition, so it’s time to review what I actually did (it wasn’t exactly … Continue reading
You’re probably wondering if I’ve given up on baking, given the long gap between posts. Fear not — it was just a vacation-induced hiatus. This past weekend I baked an Italian olive-oil cake called Ciambella all’Arancia, from Rosetta Costantino’s Southern … Continue reading
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I made this cake over Labor Day weekend; the first of two carrot cakes I expect to make this year, it comes from Joanne Chang’s first cookbook, Flour (with Christie Matheson; Chronicle Books, 2010; pp. 159ff). The published recipe includes the … Continue reading
This is the second of three promised posts to update you on my recent baking projects. As an occasional customer of King Arthur Flour’s “Baker’s Store”, they send me monthly catalogues, which I mostly just toss in the recycling bin, … Continue reading
