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Entries tagged with 'bake the book'

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

Serious Eats Emma Kobolakis 7 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'

Serious Eats Emma Kobolakis 10 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

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'

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

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

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

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

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

Robicelli's Pecan Potato Chip Cupcakes

Serious Eats Emma Kobolakis 6 comments

As if straight-up buttercream weren't indulgent enough, Robicelli's: A Love Story, With Cupcakes calls for decorating these cakes with shards of crisp, salty potato chips and chopped pecans. A dollop of vanilla buttercream tops the cake, and a generous drizzle of butterscotch sauce delivers a parting shot of salty sweetness. It tastes like a day at the fair. More

Pear Frangipane Croustade

Serious Eats Emma Kobolakis Post a comment

Here we have one Pie based on another. This pear croustade has a gooey, chewy almond filling based on the French Pithivier, a g√Ęteau of puff pastry filled with almond paste. More

Mrs. White's Treacle Pie

Serious Eats Emma Kobolakis 8 comments

Treacle pie is another name for treacle tart, a pastry-crusted, syrupy sweet treat mixed with breadcrumbs and lightened with lemon zest. Pie gives us a traditional recipe. More

Cherry Custard Jalousie Pie

Serious Eats Emma Kobolakis Post a comment

So named for the diagonal slices resembling window slats, Jalousie Pie from the eponymous Pie suspends cherries in custard and hides them under a thick sheet of puff pastry sprinkled with crunchy sugar. More

Peach and Apricot Amaretti Pie

Serious Eats Emma Kobolakis 6 comments

Peaches and apricots meld well with the flavor of Amaretto in this pie from the aptly named cookbook Pie. A dusting of crunchy amaretto biscuits inside and up top provide a contrasting crunch. More

Old English Cider Sorbetto

Serious Eats Emma Kobolakis Post a comment

With a tart sweetness that belies a boozy kick, this cider sorbetto from The Ice Creamists will cool you down and get you buzzed. More

Chile, Ginger, and Lemongrass Ice Cream

Serious Eats Emma Kobolakis Post a comment

Simultaneously spicy, sweet and savory, the aptly-named "Cold Sweat" from The Ice Creamists is exactly what you'll be feeling after licking up a cone's worth. More

Italian Crema Ice Cream

Serious Eats Emma Kobolakis Post a comment

Made of nothing more than sugar, cream and eggs, The Ice Creamists present a traditional Italian crema ice cream comprised of an irresistibly rich, eggcellent custard that's good enough to write bad puns. More

Gin and Tonic Sorbetto

Serious Eats Emma Kobolakis 8 comments

With the unmistakable flavor of juniper, and a twist of citrus, The Ice Creamists maintain this concoction has "enough alcohol for a kick in the bolsheviks." More

Popcorn Chive Blossom Cupcakes

Serious Eats Emma Kobolakis Post a comment

Buttery and sweet with notes of toasted corn, these Cooking with Flowers cupcakes are topped with cream cheese frosting and chive blossoms. More

Pansy Rhubarb Galettes

Serious Eats Emma Kobolakis Post a comment

Pouty purses filled with rhubarb and sprinkled with pansy flowers are special Cooking with Flowers treat. They're made with pansy sugar for an added floral undertone. More

Hollyhock Clafoutis

Serious Eats Emma Kobolakis 4 comments

Sure, you've had skillet pancakes, but never one filled with flowers. Cooking with Flowers uses hollyhocks, a hibiscus relative, to fluff up a cherry-studded dessert omelette. More

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