A couple weeks ago, I bought a ton of heavy cream so that I could experiment making chocolate ganache (even though chocolate ganache is actually a super easy, two-ingredient operation —it’s just that I don’t think I’ve made ganache since these ganache brownies and I wanted to make sure I had room for mistakes!).
Long story short, I had a lot of heavy cream left over and needed to quickly come up with a good recipe to use it on. Naturally, I turned to crème brûlée. (more…)
Once a month, I bake for my co-workers. I let them give me requests and I try to bake something that’s up to their satisfaction.
Not too long ago, the request was Oreo cupcakes. (more…)
End your year (or start the next) with this classy Cranberry Apple Crumb Cake!
Tart cranberries, sweet apples, and a delicate almond crumb bring this cake together. This light and versatile treat can be an after-dinner dessert or a breakfast indulgence. (more…)
Thanksgiving leftovers are the best! But I think we can agree that not all leftovers reheat well in the microwave. Sweet potato casserole is one of those examples. It’s impossible to recreate that fresh-from-the-oven toasted marshmallow deliciousness the day after.
Unless… you repurpose your leftovers into this delicious sweet potato cheesecake! (more…)
Lately, I’ve been trying to come up with to-go breakfast ideas that I can easily eat at work. The other day, I remembered we had English muffins in the freezer and thought they would be perfect!
But when I took them out, I could tell right away that they were freezer burned (honestly not sure how long they had been there…) so I decided I would make some English muffins myself the following weekend. Homemade is better anyway, right?
These whole wheat muffins are amazing! They rise tall, have a perfect crumble, and have a nice, hearty touch due to the whole wheat. My ideal English muffin is toasted with some salted butter, topped with some raspberry jam! (more…)
Scones seem simple, but they’re actually an extremely delicate treat. If the dough is too warm or too wet, your scones come out like cookies. Too dry, and they come out cakey.
This matcha scones recipe took a couple takes — not only with texture, but also perfecting the flavor and sweetness level. (more…)
Peanut butter cookies are classic, and these are made even better with the addition of peanut butter chips!
These cookies are slightly softer than the regular peanut butter variety and still have that amazing salty-sweet crunch. (more…)
When it comes to desserts, it’s how well you make the simple things that show your mastery. There are no crazy flavors or fancy sprinkles to mask your mistakes. Your pastry stands on its own.
Simplicity is a form of honesty. (more…)
Pancakes are a weekend staple in my house, so my list of pancake recipes are endless (peach pancakes, pumpkin pancakes, or my perfect chocolate chip pancakes…). Each pancake recipe is special and unique, and what makes this one amazing is that it’s gluten free without the use of any weird kinds of flours.
All you do for these pancakes is grind some oats, mix with milk, eggs, oil and a couple other ingredients. Add some chocolate chips to make these just a tad sweeter, and serve with some maple syrup! (more…)
Cornbread is a special treat. It’s one of the few things that you really can’t buy in stores; sure, there’s a box mix, but you can’t buy fresh, warm home-style cornbread at most grocery stores, and bakeries don’t tend to carry it either.
Actually, the other day I stopped in at Whole Foods and saw that they had small squares of cornbread wrapped in plastic. It was pretty cheap so I went ahead and bought a piece, but as soon as I opened it I was disappointed: it was too dry, and when I tasted it, it was just too bland.
Even if the only way to enjoy good cornbread is to make it at home, that’s not at all a problem with this super amazing cornbread recipe! This bread is soft and cakey, with a nice crumb due to the addition of real corn. (more…)