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[1] That’s one big cookie! Here’s the recipe from A Cozy Kitchen. Hey Cookie Monster, and the cookie monsters within us: May 15th is National Chocolate Chip Cookie Day. We’re going for this jumbo chocolate chip cookie, from A Cozy Kitchen. It’s baked in a 12-inch skillet. That makes it a family-size chocolate chip…
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[1] This zucchini bread is made with guajillo chiles and walnuts (photo and recipe courtesy Melissa’s The Great Pepper Cookbook). [2] Guajillo chiles are the dried form of the mirasol chile (photo courtesy iGourmet). [3] Like chile peppers? The Great Pepper Cookbook adds them to favorite recipes that are typically prepared without added heat (photo…
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We were admiring this dessert from Caviar Russe in New York City. It’s art on a plate. Then we realized: This is relatively easy to put together. We love artistic food, so we set out to make our version of this cake-and-ice cream dessert. If you buy the loaf cake instead of baking it, the…
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Sponge cake is a light and airy cake with no fat, traditional flour or leavening. The rise comes from beating air into egg whites. Here’s the history of sponge cake. The Jewish-style sponge cake—a Passover mainstay because it has no leavening—is not the same as génoise. Génoise, the French sponge cake made with conventional flour…
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[1] Easter macarons: Edible art from Stay Sweet NYC. A number of pastry artists are creating colorful macarons for Easter, but we haven’t seen anything as lovely as these from Lindsay of Stay Sweet NYC. Her pastel cookies are decorated with abstract flowers. Lovely. But we’ve never seen dual-color ganache before! Who needs chocolate…
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