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 →
Despite my complaints about how the recipes are written, Agatha Kulaga and Erin Patinkin’s cookbook Ovenly (Harlequin, 2014) does contain enough interesting recipes to make it worth the cost. I’ve already done their Black Chocolate Stout Cake twice, I did … 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 →
This week, I’m continuing with my idea of doing easy recipes like bar cookies in the middle of the week by trying out King Arthur Flour’s “Butter-Nut Blondies” (from Whole Grain Baking, p. 348). This was one of the recipes on … 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 →
This gallery contains 6 photos.
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 →