Brooke Dojny’s The New England Cookbook (Harvard Common Press, 1999) is one of those reference works (like the more famous Joy of Cooking) that I consult fairly frequently when I’m thinking about something I want to cook, but rarely actually … Continue reading
I’ve already written two posts about “Double Fudge Brownies”, a whole-wheat recipe from King Arthur Flour’s Whole Wheat Baking, including a complete walk-through, so I don’t really have much to add here. However, I did redo the nutritional analysis to … Continue reading
I made two different recipes from Agatha Kulaga and Erin Patinkin’s Ovenly (Harlequin, 2014): “Salty Super Dark Chocolate Brownies” and “Cinnamon & Ancho Chile Brownies”. While I’ve had my complaints about this cookbook before, both of these recipes turned out … Continue reading
This was the first recipe I had done from Chang’s latest book, Baking with Less Sugar. As I’ve told numerous people, this book should really have been titled Baking with Less Granulated Sugar; the emphasis is not on reducing sugar … 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
The two recipes I made from Alice Medrich’s Seriously Bitter Sweet (Artisan, 2013) were “Best Cocoa Brownies” (p. 69) and “New Classic Chocolate Brownies” (p. 67). They were so similar that I didn’t even bother to take pictures of the … Continue reading
In my original post, “Thinking about Brownies“, I gave a list of the recipes I was looking to try, and I ended up doing all but two of them. Since I was going to be taking a week off from … Continue reading
Blueberries are one of the finest flavors of summer, and even though they’re not yet in season here, big containers of them have been showing up in the supermarkets lately, imported from other states with earlier seasons. Meanwhile, it is … Continue reading
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Originally this weekend, I figured I would make brownies. But then I got the idea for a brownie-fest and decided to do something different. I stumbled across the recipe for “The Queen of Sheba”, a chocolate-almond torte, in Alice Medrich’s … Continue reading
This gallery contains 10 photos.
Two days ago, I took you through making a sweet Italian pastry dough called pasta frolla. Yesterday, it was gelo di mellone, a Sicilian watermelon pudding. Now it’s time to put them together: crostata al gelo di mellone, or watermelon … Continue reading
