The New York Times ran an article this week about traditional Irish soda bread – or rather, they ran an article that discussed how the loaf presented as “traditional” in the US is often not. The author’s loaf had butter, sugar and eggs in it, as well as raisins, and …
“Who’s gonna turn down a Junior Mint? It’s chocolate, it’s peppermint -it’s delicious!” — Kramer, Seinfeld
I know one person who does not like the combination of chocolate and mint, but to be fair, he does not care for peppermint-type flavors in general. Doubtless …
It has been a while since I have posted a yeast bread recipe. This isn’t because I haven’t been baking them, however. I have simply been sticking to old favorites for a while, like Sourdough and Country White Bread, and have been working on a new baguette recipe that I …
Black Forest Cake was once the pinnacle of all desserts. Every restaurant worth eating at – or that wanted to look like it was worth eating at – had it on the menu. The cake is from, as you might suspect from the name, the Black Forest region of Germany, …
The other day when I was at Trader Joe’s, I noticed the most unusual fruit in the freezer department. Now, when it comes to fruit, I always like to have fresh on hand for eating and frozen on hand for baking. After all – it can be difficult to get …
I like a good superlative as much as the next person, but I’m not one to throw around words like “amazing” and “the best” lightly when it comes to a recipe. In fact, I probably wouldn’t use them myself to describe this particular coffee cake. I will say, however, that …
 Flourless chocolate cake is a little bit overdone. And by “a little,” I actually mean “quite a lot.” It was the hottest dessert that a restaurant could serve for a while, but now it has fallen back into a comfortable, but permanent, position beside cheesecake on almost every single dessert menu. …
Red velvet cake is one of my favorite types of cake. It is a buttermilk cake with a hint of cocoa – just enough for flavor, not enough to make it “chocolate cake” – that has a gorgeous red hue. The red, in theory, comes from the interaction between baking soda and …
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