This gallery contains 10 photos.
I’ve been unforgivably lax in posting lately, so I’m just about three weeks behind at present, but Prairie Home Companion was a rerun today, so I’m going to use some of that time to catch up. I’ll have to apologize … Continue reading
“Cinnamon Honey Coffeecake”, from Moosewood Restaurant Book of Desserts (Clarkson Potter, 1997; p. 269) looked from the outset like an interesting idea: a yeast-raised coffee cake with an orange-flavored filling in the middle. Unfortunately, the final product was quite disappointing, which … Continue reading
This gallery contains 23 photos.
I stumbled across this recipe one day when I was digging through Diane Duane’s tumblr looking for something else (I no longer remember what). As soon as I saw it I knew I wanted to make it. It’s associated with … Continue reading
It’s taken me a while to write this post, which is one part annoying WordPress UI changes, one part laziness, and one part my overall “meh” feeling about the results of this recipe. I’ll be making something considerably more exciting … Continue reading
I’d like to claim that I was incredibly foresightful and deliberately chose a low-calorie chocolate torte to make for the first regular work day after two consecutive pig-out holidays (Christmas and New Year’s), but in fact it was sheer dumb … Continue reading
The third, and by far most popular, dish I made the week before Christmas was “Deep, Dark, Spicy Gingerbread” from Joanne Chang’s Flour (Chronicle Books, 2010; p. 200). It is, as the recipe promises, deep and dark — so much so … Continue reading
This is going to be an even quicker “quick take” than usual, because I only have one photo of this tart — taken after it was completely baked. (Since the procedure is all stuff I’ve covered before, more than once … Continue reading
In the week before Christmas, I baked three different things, the first of which was my birthday cake. It seems a bit weird to bake a cake for one’s own birthday, but I’ve found it’s the best way to preempt … Continue reading
Carrot cake is one of the easiest and most flexible cakes you can possibly bake. Its rough, “homemade” texture requires no unusual ingredients to buy, bulky equipment to store, or special techniques to master, yet the results can be so … Continue reading
