The ice cream, but in cake form. [Photographs: Lucy Baker] I've expounded in the past about my love for all things cookies and cream. Just as shaved black truffles always improve savory dishes, crumbled chocolate sandwich cookies never fail to elevate desserts to new heights. On a recent shopping trip to Williams-Sonoma, as I browsed the company's ever-expanding line of baking mixes, I came across a cookies and cream loaf cake ($10.50). Like most Williams-Sonoma products, it was expensive. But top-quality food is worth a splurge, and the box promised "real cream flavor" and "the aroma of an old-fashioned ice cream parlor." Sure, making a loaf cake from scratch and dumping in some crushed-up Oreos would be easy. Nonetheless, I...
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