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Strawberry Jam Crumb Coffee Cake

Strawberry Jam Crumb Coffee Cake

 Is it necessary for a coffee cake to have some kind of streusel or crumb topping to be called coffee cake? I tend to think not, but with the exception of coffee cakes that are baked in bundt pans (and often have a layer of streusel running through them), it generally seems to be true. Untopped cakes can easily fall out of the coffee cake ... Read More »

Dessert for Two Heart Pan

I can’t resist throwing in yet another cute Valentine’s Day-appropriate bit of baking gear, and because the holiday is more-or-less about indulging your heart’s desire, I’m not going to feel too guilty about it. The Dessert for Two Heart Pan is a little pan that turns out two heart-shaped cakes that can be stacked together and served as one miniature – and romantic – layer ... Read More »

Are European-style butters better?

Walk into just about any grocery store and, in the dairy aisle, you’ll see several butter packages labeled “European style.” The descriptor was seen rarely only a few years ago and now brands like Plugra are all over the place. Some cooks swear by these specialty butters – but are they better than the standard American-style? The difference between European-style and American-style butters is butterfat ... Read More »

Measuring Spoons with Heart

A spoonful of sugar helps the medicine go down. What does a spoonful of love do? Officially – or as officially as these matters get - the answer is nothing, but just about every food is going to taste best when it is made with a little bit of love and the extra care that comes with it. Love can’t really be measured and the closest ... Read More »

Chocolate Almond Cream Sandwich Cookies

Chocolate Almond Cream Sandwich Cookies, on a platter

The Chocolate Hazelnut Spread I made the other day was delicious, chocolaty and not-too-sweet with a good hazelnut flavor. I began to wonder, after making it, how it would work with other nuts. Hazelnut and chocolate have a very similar flavor profile, but I decided to try the recipe with ground almonds in place of the hazelnuts. The result was a bit milder than the hazelnut ... Read More »

Bites from other Blogs

After making my clafoutis-like crustless quichelast week, I’ve been thinking more and more about delicious clafoutis. Cherries are pretty much the most traditionally used fruit, but I love Crispy Waffle‘s take, a tempting sounding Raspberry Almond Clafoutis. The best part, given that we’re still in the middle of winter, is that you can use frozen berries and still get a great result. Continuing on a ... Read More »

Hotel Chocolat Chocolate Dipping Adventure

Hotel Chocolat Dipping Adventure

Chocolate is, as always, a good choice for a Valentine’s Day gift. Heck – it’s pretty much the standard alongside roses or flowers. As things become “standard,” they can get a bit dull and chocolate is no exception; even with the huge variety of chocolate truffles, chocolate bars and assorted chocolate boxes to choose from, it all starts to look the same after a while. ... Read More »

Push-n-Print Valentine Cookie Hearts

Cookie stamps are great little tools, giving all kinds of plain cookies – especially butter cookies or shortbread – a lot of dimension. They also save you a lot of time when it comes to decorating cookies, since all the work is done for you before the cookies get into the oven and you don’t really need to bother with frosting or sprinkles to still ... Read More »

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