[Photo: The Pioneer Woman] "Please make this cake today. I don't want you to live another day without it." With an endorsement like that there was no way that I wasn't going to try The Pioneer Woman's Chocolate Sheet...
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I usually scoff at butterphobia, but man, this crumb cake is kind of shocking. It’s marvelous, to be sure, but you need to bake it for a crowd—or run the risk of realizing on day two that your casual...
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It's hard to believe, but there was a time not that long ago when olive oil was considered an exotic ingredient. Times have changed, and I think you would have a tough time finding a kitchen that isn't stocked with...
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Pistachio and Almond Cake with Orange Salad, excerpted from this week's Cook the Book selection, A16 Food + Wine, is one of those incredibly simple recipes that always yields dependable, delicious results. When do loaf cakes ever not turn out?...
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My parents' birthdays are four days apart, so usually I just make one cake for them both. Every year it poses a bit of a challenge. My mom is fond of carrot cake, cream cheese frosting, and chocolate, while my dad is more of a plain butter cake or upside-down fruit kind of guy. The one flavor they both love? Lemon.
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When it comes to eating cake, sharing is the pits. Instead of slowly savoring a slice, you end up fighting over the last few forkfuls. Who will get the final crumbs? It's a race to the finish. The best thing...
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Alice Medrich, author of Pure Dessert, from which this recipe comes, took inspiration for this Italian Chocolate-Almond Torte from Claudia Roden's torta di mandorle e cioccolata in Roden's Book of Jewish Food. The chocolate in this torte is ground, rather...
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Alice Medrich, author of Pure Dessert, from which this recipe comes, advises would-be bakers of this cake not to fear the olive oil in it. The result won't be overly sweet, as you'd imagine. Instead, the oil, sherry, and orange...
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Dorie says: "The base of this treat is a brown-sugar cake flavored with cardamom and orange zest, a combination I really like with
plums. The cake itself is a simple beat-the-butter-with-the-sugar affair.
The baked fruit is really what makes it special. I love the way the way the
plum juices seep into the batter and add their own
tangy sweetness to the mix."
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