This classic dates back to the August 1998 issue of Gourmet magazine, where it was described as “Bill’s Blueberry Cobbler”. It is sweet and rich and has particularly tasty edges. As promised, it is also very easy. I served it for Memorial Day with vanilla ice cream. It makes 4 large or 6 adequate servings. Read More …
I frequently make Texas Chocolate Sheet Cake as a dessert for large groups. I recently saw on YouTube a recipe for “Texas Sheetcake for Two” on Whippoorwill Holler and decided to make it for Carol and myself. (As they confess in the actual video, this is really more of sheetcake for four.) It can be Read More …
Kouign-Amann is a classic French dessert from Brittany. Since this is a dessert with only a few ingredients, it is a dish in which top quality butter will really shine. This recipe is adapted from King Arthur Flour and will make one 9-inch round cake in about 3 hours. I weighed all the ingredients for Read More …
Lake Bled is a very scenic place in the Julian Alps of Slovenia, which we visited last year. A famous dish from Lake Bled is a cream cake, composed of puff pastry, whipped cream, and a custard. Carol made it last night based on a recipe in Spela Vodovc’s book Cook Eat Slovenia: Traditional Recipes Read More …
Some years ago, I adapted a dessert recipe by Dorie Greenspan so that it could be baked in a Dutch oven while camping. That dish, Swedish Visiting Cake Bars – Camping Version , was a hit with my fellow campers. Yesterday, I needed to bring something to a choir party and decided to bake at Read More …
As preparation for a canoe trip, I tested at home cooking a Sopapilla Cheesecake in an Omnia oven on my home stovetop. (An Omnia oven is a Swedish-made camping oven which can be used on top of a camping stove. It weighs a little over 1 lb. An optional accessory is a silicon pan liner, Read More …
This is the version of the Texas classic which Carol has been making lately for family gatherings. It has always been well received. It is adapted from a recipe in the NY Times and will serve 12 or more, depending on the size of the slices. It should be at least 2 hours in advance Read More …
I recently noticed that my refrigerator included containers of vanilla yogurt and orange juice left over from grandchildren visits and thought they could be used for a good summer dessert. This is an adaptation of a recipe in Serious Eats to use up what I had on hand. I reduced the sugar in the original Read More …
The New Yorker recently had an article “The Irresistible Allure of Snacking Cakes” which raved about the cookbook Snacking Cakes: Simple Treats for Anytime Cravings written by Yossy Arefi. The idea behind the book was to develop recipes which could be simply mixed together with a single bowl and spoon and then baked. The article Read More …
This is the cake of Carol’s childhood, which we most recently made for a memorial service for her brother Peter. Mayonnaise may sound like a strange ingredient for a cake until you realize that the two main ingredients of mayonnaise, oil and eggs, are standard cake ingredients. This cake tastes better the day after it Read More …