The French truly have mastered the art of the pastry. Tarts, éclairs, palmiers, pithiviers, mille-feuilles, macarons, madeleines, profiteroles, there are countless ways this culture has managed to combine sugar, butter, and flour in a unique and heavenly manner. I was blessed with a trip to France at the age of Read more
Decades before that Olympics post made them popular, I fell in love with the triple chocolate muffin as a kid. They came from BJs Wholesale, and I remember them being absolutely incredible. Rich, sweet, chocolaty, the perfect addition to any 7 year old’s dream diet. I haven’t seen them in Read more
I love a good blondie, or as my great grandmother referred to them as, a butterscotch brownie. They’re dense, chewy, and best of all, incredibly versatile. You could make dozens of variations on the traditional blondie: lemon meringue, orange creamsicle, strawberry crunch, caramel pretzel, the world really is your oyster Read more
The raspberry is, by far, my favorite fruit to bake with. It’s tart, it’s light, it has a low moisture content. It’s happy to be paired with other fruits, brighten up something decadent and chocolaty, or to shine on its own accord. Plus, that lack of moisture in the raspberry Read more
It’s always baffled me how uncommon the tart is in the US. Tarts are like pies that have received a fancy upgrade. Fruit tarts, chocolate tarts, caramel walnut tarts, raspberry almond tarts, custard tarts, tarte tatin, treacle tarts, the list goes on and on. They’re just as versatile as pies, Read more
Today, we mainly associate “gingerbread” with intricately decorated cookies, from little people to whole houses. Which is fair, gingerbread cookies are (when they’re made correctly) delicious, whimsical, and have been around for millennia! But that’s not the only form gingerbread takes, traditionally speaking. For centuries now, gingerbread has also been Read more
Cranberries truly are THE fruit of the winter season, especially around the holidays. Whether you’re putting them into a sauce, stringing them up to hang as a garland on a tree, or tossing them into a baked good, they pull us all back to festivity during a simpler time. Cranberries Read more
One of the things I love most about baking is, of course, how absolutely incredible my house smells by the end of it, particularly in the Fall and Winter. That’s never more true than with a recipe as fragrant as this one. The warm spices, the tangy citrus, the rich Read more
As an American with exquisite American tastes in food and desserts alike, I love a good 7 layer bar. They’re sweet, simple, and dripping with nostalgia. Like I’m sure is true for a lot of you, 7 layer bars were one of those staple desserts that adults let me help Read more
There’s no fruit that makes me think of the holiday season faster than the cranberry. Sure, they aren’t typically the star of anyone’s show, heavily overshadowed by apples and pumpkins. But there’s a delightful uniqueness with the cranberry, one that the other seasonal fruits just can’t touch. They have so Read more