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…)
In my house, apples are a staple fruit year-round. Of course, they are not always eaten when they should be and, throughout the year, I end up having to try out all kinds of apple recipes so that none are put to waste.
And this recipe is definitely a way to put apples to good use! It is light and sweet, while also being loaded with layers and layers of thinly cut apples.
It has a soft crunch on the outer layer, similar to that of a bakery-style muffin, and is soft on the inside. A little bit of rum and vanilla also perfectly complement the apples for amazing flavor. (more…)
When it comes to cake, it really is no question that chocolate wins as the best flavor ever. Plus, there are so many different varieties and options when it comes to chocolate that it is impossible for a person not to find something they love.
For me, just about any well-prepared chocolate recipe will do, but I think this one deserves a special place in my kitchen. To make this recipe, the eggs were whipped an extra amount, leaving the cake super light and spongy. The chocolate ganache adds richness to the cake, and the coconut adds another layer of flavor.
The recipe was adapted from a book called fika by Anna Brones and Johanna Kindvall. “Fika” is the Swedish coffee break and this book is full of recipes that will go great with an afternoon cup. (more…)
Bananas are definitely a staple fruit in my house, but they are also the only fruit that seems to always be going bad. Maybe “going bad” is the wrong expression, but none of us like to eat them once they turn too soft and brown.
Of course, brown bananas are amazing for many reason. Reason number being this pancake recipe. These pancakes are light and fluffy but also have the full flavor of the aromatic banana bread that we all know and love.
In a lot of ways, these pancakes are even better than the classic bread. First of all, there’s the instant gratification: no need to wait an hour for this to bake and no need at all to wait for it to cool (because pancakes are also hotcakes). (more…)