Cook the Book: Ginger Custard Pumpkin Pie
What sets this pie apart is that it uses a ginger-infused custard base to lighten up the traditional canned pumpkin puree. More
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Cook the Book: Butterscotch Pudding
The week's final Cook the Book recipe, adapted from The Sweet Melissa Baking Book, appears today at the insistence of Serious Eats overlord Ed Levine. And though Sweet Melissa Patsisserie is only a few blocks away from my home, I... More
The Sweet Melissa Baking Book: Sour Cherry Pie with Pistachio Crumble
Today's Cook the Book recipe, adapted from The Sweet Melissa Baking Book, is one that Melissa Murphy says is her favorite--Sour Cherry Pie with Pistachio Crumble. Developed by her friend and one-time pasty chef at Sweet Melissa Patisserie, it's also... More
The Sweet Melissa Baking Book: Brooklyn Brownout Cake
Today's Cook the Book recipe, adapted from The Sweet Melissa Baking Book, is for Brooklyn Brownout Cake, basically a chocolate-lover's one-stop shop for chocomadness. Even though the cake as a whole might seem to take more than a bit of... More
The Sweet Melissa Baking Book: Carrot Cake with Fresh Orange Cream Cheese Frosting
The following recipe is from the April 2 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Melissa Murphy shares a recipe for carrot cake with fresh orange cream cheese frosting in her... More
The Sweet Melissa Baking Book: Toasted Almond Lemon Bars
Today's Cook the Book recipe adapted from The Sweet Melissa Baking Book is for toasted almond lemon bars. Don't even think of skipping the toasted almonds in this recipe; adding them to the shortbread crust here gives these bars a... More
The Sweet Melissa Baking Book: Sweet Muffins
And the first of our Cook the Book recipes this week from The Sweet Melissa Baking Book is for sweet muffins. And with the variations here, you'll have at least three ways of making these treats, which are ideal for... More
