It’s been a while, I know, but I haven’t much felt like writing lately, and I haven’t baked anything particularly spectacular. But it’s a three-day weekend, and I got a 40-mile ride today, so I’ve got plenty of time to … Continue reading
The history of this recipe is a bit obscure: it’s understood to come from Texas, and it may have been inspired by an Italian torta; this version is from The Moosewood Restaurant Book of Desserts (Clarkson Potter, 1997; p. 99) — … Continue reading
Two of the recipes I made for Browniefest came from Cook’s Illustrated: the first, by Andrea Geary, was originally published in the magazine in 2010, and the second (no author attribution) was published some six years earlier. I found both … Continue reading
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This week’s first recipe was born out of a dilemma: last week’s recipe called for a quarter cup of heavy cream. I don’t have anything useful to do with heavy cream, but it’s sold in pint bottles, so I had … Continue reading
Occasionally Coherent 