After many years of French classes, Kings Cakes aren’t a foreign concept to me. These cakes are traditional to New Orleans and they have their own season: from the Epiphany (King’s Day, January 6th) through Mardi Gras.
The cake is normally made with a rich, buttery dough and topped with a milk glaze. They can be made plain, with a cinnamon filling, or, more recently, with a variety of other fillings like chocolate, cream cheese or fruit. (more…)
One of my best friend’s birthday was last week so, of course, I offered to bake the cake for her special day. I asked if she had any specific flavors in mind and she told me that she loves strawberries.
With this in mind, I went to brainstorming on recipe ideas. One of my all-time favorite cakes is this cookies and cream cake, layered with an oreo whipped cream. And strawberries taste great with whipped cream… (more…)
This cake tastes like winter. I’m writing this as I look out the window at bright skies and a forecast of 50-plus degrees here in Michigan this weekend, but I made this a couple days ago when there was still snow on the ground and the sun was nowhere to be found.
But this cake is the ultimate wintertime dessert. It’s cozy, served toasty in a cast iron skillet. Top it with some whipped cream or a rich scoop of ice cream for a supreme comfort-food experience. Use it to warm yourself up on a cold day!
The spices only add to the caramel decadence: cinnamon, allspice, ginger, cloves… (more…)
Happy Valentine’s Day! Are you still in need of some Valentine gifts? Look no further! You can have these cookies ready to go in about half an hour
I’ve tried out more chocolate cookie recipes than I can count, and these are some of the best I’ve made in a long time! Baked at a high temperature, these cookies are crisp on the outside and magically rich and fudgy on the inside. (more…)
Brooklyn blackout cake is a chocolate cake characterized by its rich pudding-frosting and its coat of chocolate cake crumbs.
This cake took me a couple tries to get just right, because the pudding has to be thick enough to hold the cake together while the cake has to be light enough to remain soft after being stored in the fridge.
Given the constraints, I’d say this cake is a winner: the chocolate cake is both fluffy and rich, and the pudding is made decadent with the help of whole milk. (more…)
This recipe has been in storage for a while, mostly because it’s the first video I have made for this blog and it took me a while to put it all together. Luckily, I had good footage and an amazing baking assistant (thanks Morgan!!), so hopefully you will enjoy this video!
This gluten-free cinnamon cake is loosely based off a recipe from Anna Jones’ cookbook A Modern Way to Cook. I improvised a bit, using garbanzo beans instead of cannellini and all-purpose gluten free flour instead of almond flour. The result was great: a hearty, yet tasty and sweet cinnamon cake.
A Modern Way to Cook is a thick, 300+ page cookbook filled with tons of inventive recipes and vibrant pictures. The book is mostly not desserts, but is filled with vegetarian recipes with a focus on wholesome eating. (more…)
I experiment a lot in the kitchen and it’s not too rare an occurrence that my creations don’t turn out as expected or that my flavor combinations are too different to be properly enjoyed. But with six other eaters in my house, I have plenty of people to go to for critiques.
Sometimes I make something and only the kids enjoy it, other times it’s only my parents who do. This time, with these Oreo brownies, everyone enjoyed them. I had just taken the brownies out of the oven and gone upstairs to jot down the recipe, and when I returned to the kitchen almost a third of the brownies had been devoured! (more…)
When someone requests a French dessert, I normally reach for my madeleine recipe before any other. They require relatively few and simple ingredients, they bake quickly, and they are a melt-in-your-mouth kind of amazing!
You can call a madeleine a cookie for its size and shape, but it’s really much more like a cake. They’re soft and spongey on the inside with just the slightest bit of crispiness on the outside (think muffin tops). The flavor is light and buttery with just a hint of almond. View below for step-by-step photos and the full recipe: (more…)
The summer I turned 15, I studied abroad in France and took courses in culture & cuisine and photography. For this experience, I bought my first dSLR camera and formally learned to cook and I haven’t stopped with either hobby since. Below are some pictures from my time in the south of France.
Even just the simple things caught my eyes: flowers were everywhere and the smallest of candy shops looked gourmet.
With my culture and cuisine class, I learned to make a wide variety of dishes from professional French chefs. (more…)
Sugar cookies, when made right, are amazing and beautiful and colorful, but they take foreverrrrr to make. Especially if you are making a big batch and you want to decorate each one individually.
These, at least, were my thoughts Thursday night at 10 when I realized that I hadn’t made the cookies that I promised for my brother’s Valentine’s Day party at school the next day.
I had to quickly think of something else I could make that was equally as amazing, beautiful, colorful (and delicious) as my regular sugar cookie recipe, so I jumped on making sugar cookie bars. (more…)