I want dessert. Don't you?
These days, I bake desserts rather infrequently, and when I do decide to make something, I want it to be worth my while - and I trust Stella Parks from Serious Eats. Her recent April Fools' article for the site was an embodiment of the surgical attention to detail that she stands for. And her … Continue reading BraveTart’s Brown Butter Carrot Cake
Chocolate chip cookies will never go out of style, and there's always a new recipe claiming to be the best or the Last Chocolate Chip Cookie Recipe You'll Ever Need. And honestly, I prefer a more egalitarian approach - it's all going to boil down to what you're in the mood for. And this time, … Continue reading Super Thick Levain-Style Chocolate Chip Cookie from Stella Parks
Now that it's officially fall, it means that turning on the oven to cook is no longer an unwelcome prospect. I came across this chocolate chip cookie recipe on the New York Times and was intrigued by its unconventional additions. It contained rye flour (of which I still had some remaining from my Nordic bread-making experiments), … Continue reading Rye-Cranberry Chocolate-Chunk Poppy Seed Cookies
In the past year, I've completely overhauled my diet. I eat a lot more fruits and vegetables, keep my foods minimally processed... and that also means cutting out sweets. I don't crave dessert with the same intensity as I used to, but every now and then, I just want something a little sweet and chocolatey, … Continue reading Crispy Chocolate Popcorn
I've been obsessed with Emmanuel Hadjiandreou's "How to Make Bread" ever since I first browsed it while I was dining solo at Michelin-starred Aniar in Galway, Ireland. I've made a few recipes from it now, and I will say that as an experienced cook/baker, breadmaking is a very humbling experience. In general, the fewer the … Continue reading Chocolate Currant (Faux) Sourdough, Made with Poolish
The thing that can make foreign foods inaccessible is when it has names that give no indication as to what is inside of it. What is a Cornish pasty? What is a Gur cake? What is a Bakewell tart? My first taste of a Bakewell tart, a traditionally English confection, was actually in Ireland. My … Continue reading Raspberry Bakewell Cake
When I had made this bread, I was a week away from my first visit to Ireland. I was so pumped to go that I wanted to make something Irish at home so I could compare it to what the "real thing" would taste like. I picked this chocolate barmbrack bread that Andrew Smyth made … Continue reading Chocolate Barmbrack Bread from The Great British Bakeoff’s Andrew Smyth
I've been watching a lot of The Great British Bake Off, and it's really inspired me to make more traditional bakes, like this six-braid challah you see here. The NYTimes is one of my most trusted sources for recipes, and I decided that my first ever attempt at challah should be based on this Joan … Continue reading NYT’s Favorite Challah
I chanced upon this granola recipe from the New York Times; it is originally an Eleven Madison Park recipe. Apparently, after the end of a meal, all diners are gifted a jar of this signature granola to take home. The reviews on the NYT were stellar, and I was intrigued. I will say that I've … Continue reading Coconut Cherry Pecan Granola
I whipped up a quick no-cook fudge made out of three simple ingredients - vanilla frosting, white chocolate chips, and mini peanut butter crackers. The end result is a rich and sweet, mouth melting fudge with a lightly sandy/powdery quality that reminds me of fudge I've had in the past. The peanut butter crackers add a … Continue reading Sweet and Salty White Chocolate Peanut Butter Crackers Fudge
Want Dessert 