Have you ever had the coconut cashews from Trader Joes? If you haven’t, you really must try them! They’re great by the handful or with a cheese platter. And as it turns out, they’re great in cookies.
These are just a basic chocolate chip cookie dough but instead of basic chocolate chips, I used mini white chocolate chips and these coconut cashews. They were great baked up fresh.
Happily, they were even better baked from frozen. The moisture of the freezer must have dissolved whatever syrup holds the coconut to the cashew so it caramelized in the oven. It made them a bit on the crunchy side with a normal baking time, which wasn’t perfect with such a thick cookie, so make sure to under bake them if you’re baking from frozen.
I do like plain scones, they are so versatile. But sometimes you just want chocolate. These chocolate scones don’t disappoint. They are still a nice, light, flakey scone without too strong of a flavor. It’s just that the mild flavor is mildly chocolate. They are delicious alone. Or with berries and cream, sort of shortcake style. Or with jam and clotted cream. Or–have I mentioned?–plain, perhaps with strong tea or coffee.
It’s been a while (my birthday is in April!), but here it finally is! I made a white confetti cake from Baked Celebrations (it’s their ultimate birthday cake cake). I did 1.5 times the recipe and made three 9in rounds rather than three 8in rounds, since I don’t have three 8in cake pans. Plus extra cake! It worked brilliantly.
Folding sprinkles into the batter
Slicing the tops off the cake
I filled and topped it with chocolate buttercream based off a Martha Stewart recipe and then covered the whole thing with a ton more sprinkles!
Last Tuesday was March 14th, or for those of us who live in regions that write the date Month/Day (rather than the much more sensible, Day/Month), Pi Day! So, obviously, Pi Day calls for pie. Pear and Blackberry Crumble Pie to be exact.
Throwback to that time when I managed to smash a pint of strawberries to a pulp on the walk home. Or more informatively, to that time when I made pancakes with strawberry puree mixed into the batter.
I made these with fresh strawberries in the springtime. I’m sure these’d work well with a puree made from frozen, defrosted strawberries for a cozy, wintertime brunch. In fact that seems to be the best use of frozen strawberries outside of ice cream. Continue reading “Strawberry Pancakes: Recipe and TBT”→
I’ve lucked out recently; I’ve gotten some great apples at reasonable prices. Yesterday my luck ran out. I’ve got three granny smith apples that are unbearably tart. What to do? That’s easy: make apple crumble! I haven’t made it yet (I started a new term of classes this week so I haven’t exactly had the time) but I will soon. And when I do, I’ll use this recipe.
There’s something about winter that makes me crave candy. Perhaps it’s because I’m more willing to tolerate standing in a hot kitchen stirring tempered chocolate or boiling sugar when the alternative is braving the arctic temperatures of the North East. This winter it’s not actually been very cold. Just today the mercury creeped up into the mid-40s!
Plus my apartment kitchen doesn’t really lend itself to full scale candy making.
I think I might have to settle for making my ‘fake fudge.’ It’s made with condensed milk and lots of chocolate. It solidifies into something very close to fudge when it’s chilled. It’s incredibly easy and really delicious. So while it’s not quite real fudge, maybe it’s better!
That’s why today I’m throwing back to that time that I made this fudge and actually bothered to write down the proportions of everything rather than my usual throw-handfuls-of-chocolate-and-fixin’s-into-the-pot-and-hope-for-the-best method of making my fake fudge. Continue reading “Faux Fudge: TBT”→
Oh dear, I’m off from classes (I’ve got a lovely, long winter break) and so have completely lost track of the days of the week! So today for my belated Throwback Thursday–shall we call it Throwback Friday?–I’m giving you a treat.
A simple recipe for triple chocolate oatmeal cookies! It’s winter and we are headed back to work and school after the holiday (some people much later than others); don’t you want to curl up inside with a cup of cocoa and a cookie? Well this can get you there pretty darn fast, no electric mixer involved. Continue reading “Triple Chocolate Oatmeal Cookies: Recipe (and TBT)”→
Throwback to when I was in the second cake unit in culinary school (about 3 months into the program, I think) and piped a basketweave decorations for the first time. I ended up have to make this exact cake (well, pretty much) for my final exam. It was, arguably, the hardest assignment since no one else was forced to do buttercream decorations and make a different filling. But I loved the chiffon cake and even after all the genoise we made during the course (this was the only time we made a chiffon cake), I found it easier to get perfect.
The one in this photo isn’t perfect, but it was close. The buttercream was a perfect consistency, if I remember correctly, but still not an amazing flavor. It was an Italian buttercream and, if I’m forced to use a meringue based buttercream, I prefer Swiss buttercream. Still it looked great and was really easy to pipe.