'Lucy Baker' on Serious Eats

Bake the Book: Edible DIY

As the saying goes, "'Tis better to give than receive." But at this time of year, all that generosity starts to add up. Before long, you're giving 'til it hurts. Why not offset some of that holiday pressure and unwind in the kitchen? If you follow the suggestions from Serious Eats contributor Lucy Baker, you'll end up with presents, to boot. More

Cook the Book: Lemon Layer Cake with Campari Frosting

Out of all of the incredible dessert in The Boozy Baker by Lucy Baker the one that I was most looking forward to trying was this Lemon Layer Cake with Campari Frosting. I love limoncello, and seems like a ingredient that should be used in baking projects way more often than it is. And Campari and soda is one of my favorite drinks, especially in the summer months. I was curious to see how its somewhat bitter and herbaceous flavors would lend themselves to a dessert. Incorporating these two Italian favorites into a pink frosted layer cake seemed like they might just be the best summer dessert ever. More

Beer Profiteroles with Chocolate-Beer Sauce

I was thrilled when I came across these Beer Profiteroles with Chocolate-Beer Sauce in The Boozy Baker by Lucy Baker. They weren't just profiteroles, but a tasty grown-up version made with a dark beer ice cream and finished with chocolate beer sauce. This is a recipe for anyone who has ever experienced the pleasure of a stout float or Guinness milkshake. Dark beer, chocolate, and ice cream are pretty much made to go together. More

Cook the Book: Sachertorte

The Sachertorte is basically a dense chocolate cake layered with apricot jam and finished with a chocolate glaze. The Viennese generally consider the cake to be too dry to eat on its own so it is typically served with a dollop of schlag, or sweetened whipped cream, but if you ask me, I think it's just an excuse to enjoy a little more whipped cream. More

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