The Daily Cookie, 365 Tempting Treats for the Sweetest Year of Your Life, is now available! If you love baking or are looking for a great gift book, you can buy it on Amazon, Barnes & Noble, Indie Bound, or at your favorite book store. I hope you enjoy The Daily Cookie. Thanks for your support.
As a recipe collector who’s been known to bake cookies from time to time, Tracey Zabar has made my cookbook dreams come true. One Sweet Cookie: Celebrated Chefs Share Favorite Recipes, is one sweet read and a must for your own personal collection. This book is special, and if you are a true cookie lover [...]
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This recipe was last night’s dinner. I’m kicking myself for not taking a photo, but will add one next time. Maybe it stems from her French culinary training, but some of Marjorie’s sauces use a lot of butter. The thing with sauces is you can use as much as you want and I’ve found I’d rather make a sauce with lots of flavor-carrying fat and use a little of it then make a sauce that has half the butter and use twice as much. Not that it’s the case with every lightened recipe because there are plenty of good ones, but this recipe isn’t that rich if you just use a little bit of the sauce and ignore the part about using bread to soak up the rest. I left a lot of sauce in the pan.
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Imagine traveling the world and tasting 150 cakes representing different countries’ celebrations and rituals. Better yet, imagine doing it with your favorite professor who has a passion for baking, a genuine interest in cultures from around the world, and an entertaining and informative way of conveying what she knows. In A World of Cake, Krystina Castella takes us on this journey with the goal of redefining and contemporizing the word “cake” for today’s world.
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Biscotti: Recipes From The Kitchen of the American Academy in Rome, The Rome Sustainable Food Project plus a recipe for Biscotti Regina
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Now about this pie, it was created by Laure Charkowsky of Cranfod, NJ and it won first place the the Farmer’s Almanac contest of 1994. I chose the recipe because yesterday seemed like a chocolate pie kind of day (although the almanac said it was an “end projects” and “have dental care” kind of day) and I liked the fact this was the kind of pie you bake rather than a custard style stir-over-the-stove type chocolate pie. The texture was interesting, too. Rather than a smooth, pudding-like filling, the filling was like soft fudge. The light whipped cream balances out the heavy fudge filling and those two things, plus the crust, make for an interesting combination of textures. For the crust you can use a plain pastry crust or a graham cracker crust. Also, the original recipe is for a 10 inch pie plate, but I used a 9 inch deep dish and it worked just fine — though I did leave behind a tiny bit of filling. I also used half of the amount of cream called for, piled the cream in the middle, and left the perimeter of the pie “blank”.
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