I bought a bag of whole wheat pastry flour from Bob’s Red Mill and was looking around for ways to use it. I spotted on their website a molasses spice cookie recipe which is adapted in this posting. I liked the cookies and did not notice any obvious taste difference from whole wheat vs. white Read More …
Carol wanted a Black Forest Cake for her birthday, and I baked her one based on the recipe in The Perfect Cake by America’s Test Kitchen. It was a very good cake, but also a bit soft. I sprayed the pans with cooking spray and did not use baking parchment, and 2 of the 3 Read More …
Around 20 years ago, someone had a genius idea for a super simple car camping dessert: Put the biscuit doughs from a 16 oz. can in a Dutch oven, cover them with 1 loosely packed cup of brown sugar, and then pour over it all a cup of cream. Bake about 30 minutes until the Read More …
We made 2 key lime slab pies at Family Beach Week this year at the Outer Banks for a crowd of 28 (not all of whom ate dessert) and we had most of one left over. This is a good way to make a tasty dessert for a large group. It is easy except for Read More …
I spotted a recipe for pecan pie bars on 30seconds.com which I have now made 2 ways. The idea of the recipe is to use a box of yellow cake mix to create a cookie base for the bars, with some of the mix also being used to thicken the pecan pie layer. The first Read More …
Carol and I recently returned from a cruise of The Netherlands and Belgium, which inspired me to look Ruth Van Waerebeek’s Everyone Eats Well in Belgium Cookbook, which I have owned for many years. This posting is adapted from a recipe in that book. It makes about 30 crisp cookies which I plan to eat Read More …
I spotted this recipe at Delish.com. It is an easy, kid-friendly dessert with an Easter theme. The marshmallow in the middle of the roll turns into caramel goo when baked, leaving a hollow center in the middle, which can represent the empty tomb on Easter morning. I baked them in a loaf pan, but they Read More …
This was another kid-pleasing baking project adapted from America’ Test kitchen’s The Complete Cookbook for Young Chefs. It made 12 large cookies and took about 1-1/2 hours, including time for chilling the dough. Note that the original recipe called for 3/4 cup of chocolate chips, but I misread it and used 1/4 cup instead of Read More …
This is my first attempt at making something from Morgan Morano’s The Art of Making Gelato. Morano worked in a gelato shop in Florence and then opened Morano Gelato in Hanover, NH which Forbes magazine in the July 5, 2011 issue called the best gelato in America. She had 2 shops in New Hampshire when Read More …
While the family was together after Christmas, Nick asked for a moist and gooey cake. Cape Malva Pudding would have fit the bill, but we had made it for Christmas Eve, so I decided to make Sticky Toffee Pudding, which is similar. This version is adapted from The Quick Recipe by Cook’s Illustrated. It will Read More …