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Entries tagged with 'Carole Bloom'

Cook the Book: Bittersweet Chocolate Five-Spice Cupcakes

Serious Eats Caroline Russock 4 comments

By adding Chinese five-spice powder to a basic chocolate cupcake recipe, Bloome has created a grown-up version of the childhood classic. It's more of a thinking man's cupcake. More

Cook the Book: Salted Caramel-Bittersweet Chocolate Truffles

Serious Eats Caroline Russock 1 comment

When I was 16 years old I had a giant crush on this guy who was a few years older than me and pretty much perfect in my young punk rock-obsessed mind. When Valentine's Day rolled around I decided that the best way for me to let him know how I felt was to make him a batch of chocolate truffles—I was confident that these truffles would turn out so delicious that he wouldn't be able to resist me. Despite my lack of candy making experience, the truffles turned out pretty well. I lovingly wrapped them and went to meet my crush. More

Bittersweet Chocolate Peppermint Candy Bark

Serious Eats Caroline Russock Post a comment

The following recipe is from the August 26 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I have a borderline unhealthy fascination with Christmas. I love the twinkling lights, piles of presents,... More

Cook the Book: Nectarine and Walnut Galettes

Serious Eats Caroline Russock Post a comment

I cannot think of a better way to celebrate the nectarine (one of my most favorite fruits, in case you couldn't tell), than with this lovely recipe for Nectarine and Walnut Galettes from Carole Bloom's Bite-Size Desserts. More

Cook the Book: Mini Pistachio Tea Cakes

Serious Eats Caroline Russock 6 comments

These little tea cakes tasted like nothing I've ever baked before. The addition of my homemade pistachio paste gave them a great crunch, and the texture of the cake itself was just dense and chewy enough to give them a great mouthfeel. More

Cook the Book: Spiced Buttermilk Doughnut Holes

Serious Eats Caroline Russock 6 comments

This isn't a recipe for doughnuts; it's a recipe for diminutive doughnut holes (hence, you can eat a lot more of them). Buttermilk adds a dairy richness and unique tang. And the combination of cinnamon, nutmeg, and ginger? Just imagine the classic old-fashioned doughnut with a hint of spice. There you have it. More

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