One of the reasons that I love this cake is that it looks impressive, but it’s ridiculously easy to make—even for folks who don’t have a lot of experience baking. The hardest part is waiting for it to cool completely before you can fill and frost it.
OK, this started with a recipe I spotted in Cook’s Country magazine for easy chocolate ice cream. You know I’m a sucker for unusual, short-cut recipes that promise delicious results. I couldn’t resist giving it a whirl. This stuff is delicious, alright, but I wouldn’t call it ice cream. It’s more like frozen chocolate mousse, […]chocolate, cream, espresso, ice cream
Warning: Baking this cake will fill your kitchen with the irresistible smell of oranges. This is a slightly modified version of a recipe I saw recently in Saveur. It’s a buttery pound cake shot through with freshly grated orange zest and soaked with sweet orange syrup.butter, cake, orange, sugar
These brownies are dark, fudgy, and shot through with ribbons of smooth peanut butter—and dotted with bits of molten chocolate. This recipe could feed an army. If you have a strong sense of self preservation, cut the recipe in half and make it in a smaller baking dish.brownie, chocolate, peanut butter
Hope you all had a fabulous holiday and new years! The Angry Chef and I spent New Year’s Eve nestled in with the good folks from The Salem Insider and Rippin Kitten. The company was outstanding. There was a roaring fire in the hearth. We had a handful of toasty cocktails. Honestly, I couldn’t think […]caramel, chocolate, orange, sea salt
Candied fruit peel is one of those miraculous acts of culinary alchemy. You take tough, bitter fruit rind that’s packed with oil you could use to polish your furniture, and, thanks to the magic of sugar, transform it into heavenly, fragrant candy.