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Entries tagged with 'Bake the Book'

Upside-Down Skillet Corn Cake From 'Sweet & Vicious'

Emma Kobolakis Post a comment

Quite often, the best recipes are ones that can be made on the fly, allowing for changes and adaptations. The skillet corn cake from Sweet and Vicious: Baking With Attitude is one such beast; author Libbie Summers sticks to the same cake base, but provides five fruit options, each yielding a distinctly different flavor. More

Upside-Down Skillet Corn Cake From 'Sweet & Vicious'

Serious Eats Emma Kobolakis 2 comments

Quite often, the best recipes are ones that can be made on the fly, allowing for changes and adaptations. The skillet corn cake from Sweet and Vicious: Baking With Attitude is one such beast; author Libbie Summers sticks to the same cake base, but provides five fruit options, each yielding a distinctly different flavor. More

Side-Slap and Tickle Cookies From 'Sweet and Vicious'

Emma Kobolakis Post a comment

Paging through Sweet and Vicious: Baking with Attitude, it's easy to see how author Libbie Summers' philosophy can be applied to each recipe. Though malted milk isn't necessarily vicious, it's a welcome contrast to the tried-and-true sweetness of chocolate. And there's plenty of malt to go around, in the form of crushed malted milk balls and malted milk powder. More

Side-Slap and Tickle Cookies From 'Sweet and Vicious'

Serious Eats Emma Kobolakis 9 comments

So named for the feeling they inspire, these Side-Slap & Tickle Cookies from Sweet and Vicious: Baking with Attitude pack a powerful punch in the form of two dozen crushed malt balls, along with half a cup of cocoa powder. They're deeply chocolaty, with a delightfully chewy and crackly texture. More

Win a Copy of 'Sweet and Vicious: Baking With Attitude'

Emma Kobolakis 175 comments

With equal parts class and sass, Sweet and Vicious: Baking with Attitude is a visually arresting, stomach-gurgling work of art. It's packed with useful, and ridiculously indulgent, recipes. Bake along with us and find out for yourself just how fun being a little vicious can be. More

Individual Coconut Cream Pies From 'Mother Daughter Dishes'

Emma Kobolakis 2 comments

Vanilla wafer cookies make a fine crust substitute in this take on coconut cream pie from Mother Daughter Dishes. There's plenty of coconut in the filling, as well as a toasted layer sprinkled over the fluffy meringue topping. They look especially appealing in their own ramekins, and manage to taste like you spent far more time on them than you really did. More

Individual Coconut Cream Pies From 'Mother Daughter Dishes'

Serious Eats Emma Kobolakis Post a comment

Pie that's ready to serve in less than thirty minutes is unheard of. That is, unless you're making mini coconut cream pies from Mother Daughter Dishes. The no-fuss crust is made of vanilla wafers, with a coconut pudding and meringue topping. Toasted coconut is scattered on top, for a double dose of flavor. More

Graham Cracker Bites From 'Mother Daughter Dishes'

Emma Kobolakis 2 comments

Certainly the easiest dessert in Mother Daughter Dishes, graham cracker bites are little balls of crunchy, toasty sweetness coated in salt-sprinkled chocolate. They barely require any effort, and taste even better after a nice chill in the fridge. More

Graham Cracker Bites From 'Mother Daughter Dishes'

Serious Eats Emma Kobolakis 11 comments

Certainly the easiest dessert in Mother Daughter Dishes, graham cracker bites are little balls of crunchy, toasty sweetness coated in salt-sprinkled chocolate. They barely require any effort, and taste even better after a nice chill in the fridge. More

Puddin 'n' Pie From 'Mother Daughter Dishes'

Emma Kobolakis Post a comment

Help yourself to a slice of pudding (and pie) with this old-fashioned treat from Mother Daughter Dishes. A crushed pecan crust is topped with a layer of sweetened cream cheese, then a layer of vanilla pudding, and finally, vanilla whipped cream. It firms up beautifully in the fridge, with a mouthful of textures to please the palate. More

Win a Copy of 'Mother Daughter Dishes: Reinventing Loved Classics'

Emma Kobolakis 166 comments

Cheryl Najafi presents a collection of dependable, foolproof family recipes in Mother Daughter Dishes: Reinventing Loved Classics. Her mission is to feature familiar dishes with inspired twists, to encourage a generation in need of kitchen confidence. As she reasons, there's no better way to learn and grow than to start with the foods you grew up eating. More

Bake the Book: Blackberry Icebox Pie From 'Fruitful'

Emma Kobolakis Post a comment

Icebox pie is one of those make-ahead treats that you can look forward to all day, knowing that a cold slice is waiting for you when you get home. Fruitful's icebox pie is a cloud of blackberry whipped cream set atop a condensed milk custard, all packaged in a graham cracker crust. The super-sweet custard is a pleasant surprise, hidden under purple clouds of berry cream, and the graham cracker crust adds a delightful toasty note. More

Blackberry Icebox Pie From 'Fruitful'

Serious Eats Emma Kobolakis Post a comment

Icebox pie is one of those make-ahead treats that you can look forward to all day, knowing that a cold slice is waiting for you when you get home. Fruitful's icebox pie is a cloud of blackberry whipped cream set atop a condensed milk custard, all packaged in a graham cracker crust. The super-sweet custard is a pleasant surprise, hidden under purple clouds of berry cream, and the graham cracker crust adds a delightful toasty note. More

Bake the Book: Vanilla Cream Cheese Cupcakes With Black Raspberry Buttercream From 'Fruitful'

Emma Kobolakis 2 comments

Black raspberries, tiny gems that they are, are only in season for three weeks during the summer. This recipe from Fruitful captures their tart and tangy flavor in a thick, rich buttercream that adorns spongy, fragrant vanilla cream cheese cupcakes. Each one is finished with a solitary juicy berry, the only garnish they really need. More

Vanilla Cream Cheese Cupcakes With Black Raspberry Buttercream From 'Fruitful'

Serious Eats Emma Kobolakis 3 comments

This recipe came to Fruitful from Agatha Kulaga and Erin Patinkin, the duo behind Brooklyn's Ovenly, a beloved bakery located in Greenpoint. Light and slightly tangy vanilla cupcakes are topped with a pale purple buttercream, flavored with black raspberries, a berry that's darker and slightly more tart than the familiar red raspberry. More

Bake the Book: Wine-Poached Nectarine Tart From 'Fruitful'

Emma Kobolakis 2 comments

Jewel-toned slices of sweet nectarines are gently simmered in a mix of spices and white wine for this flaky tart from Daniel Nicholson's recently released Fruitful. More

Raspberry Madeleines From 'Fruitful'

Serious Eats Emma Kobolakis 3 comments

Traditionally, the delicate madeleine gets its flavor from vanilla, butter and eggs. In Fruitful, Brian Nicholson adds raspberries and lemon zest, taking them from a teatime treat to an anytime indulgence. More

Win a Copy of 'Fruitful: Four Seasons of Fresh Fruit Recipes'

Emma Kobolakis 214 comments

Every good cookbook is based on a good story. Fruitful's tells of Red Jacket Orchards, the sprawling farm founded by Joe Nicholson in the 1960s. His son, Brian, spins the tale of a family seeking to escape the suburbanization of Long Island in search of peace and quiet. They found that respite in 110 acres of farmland in upstate New York. The farm produces fruit in spring, summer, and fall; over the years, it has established itself as an award-winning juice producer and become a fixture at Manhattan's Union Square Greenmarket. More

Bake the Book: Pastiera di Grano Cupcakes

Emma Kobolakis 1 comment

Pastiera di Grano is an Easter pie that combines chewy, nutty grains with light, fluffy ricotta in a citrus-flavored pastry crust. Robicelli's: A Love Story, With Cupcakes refuses to relegate it to a yearly treat, and so, these cupcakes were invented. More

Robicelli's Pastiera di Grano Cupcakes

Serious Eats Emma Kobolakis Post a comment

Pastiera di Grano is an Easter pie that combines chewy, nutty grains with light, fluffy ricotta in a citrus-flavored pastry crust. Robicelli's: A Love Story, With Cupcakes refuses to relegate it to a yearly treat, and so, these cupcakes were invented. More

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