Fudgy brownies do not skimp on the butter or chocolate.
A cocoa-intense batter, bolstered by a set of dry ingredients, drenched in butter and two intensities of melted chocolate (plus a basketful of whole eggs), develop the dreamiest batch of bar cookies ever. Or at least to date.
This is a seriously deep-dish, pure chocolate adventure. Though the flavor of chocolate dominates through-and-through, the taste is multi-dimensional and the texture is uninterrupted by nuts or chips.
A cake rich in molasses and a quartet of spices (ginger, cinnamon, cardamom, and cloves) is pure Autumn Baking Joy. ABJ can be found, too, in a batch of coconut clouds, grammies, loaded, sweet toffee bread, mega-fudgy deep-dish brownies, chocolate chip slabs, golden salted butter crisps, and such. Anything handmade, sweet (or savory), radiating butter, and baked-to-perfection will do, don’t you think?
The lightly wheaten batter, another one of my whisk-and-stir favorites, is tenderized with buttermilk and finished with a generous spattering of raw turbinado sugar, creating a crunchy top that contrasts kindly against the moist interior.
Serve generous triangles of this autumn lovely with fluffs of whipped cream (spice-scented, if you like), poached pear halves, a compote of dried fruit, or tiny date-stuffed baked apples. As the cake bakes, the irresistible aroma makes cooling and unmolding seem a terribly long, yet worthwhile, wait.
sweet and savory baking notes
delicious bites of baking information
Oct 10 -
A fun treat at the end-of-power-walking–a little dip into a bag of this fruit and nut mix-up.
Oct 8 -
A purchase that enhances my collection of cast iron for cooking and baking is–adorably!–a 6 1/2-inch Lodge cast iron skillet. In it, I’ve already baked a tender corn meal-based quick bread. So, so good.
Oct 2 -
baking style diary updates on Twitter by following the buttery, vanilla-scented, thickly frosted escapades of Lisa Yockelson @sweetpinkbaker! Follow along about my Adventures in Baking Land, and see what’s on the cooling rack.
i have a baking question
ask Lisa a baking-related question
Can you recommend a few recipes to bake from Baking Style to serve at a bridal shower? The only ingredients to be avoided (accounting for personal taste) are peanut butter and ginger. It would be preferable to be able to make the sweets in advance. Thank you!
There are many recipes in Baking Style: Art, Craft, Recipes that take well to serving in small portions. A rich bar cookie is ideal for serving at a bridal shower as a pickup-style dessert, or cake, plated in slices for offering with a dollop of mousse or scoop of ice cream. In particular, the following can be made in advance and remain fresh when assembled within frilly paper cups (if you like) on doily-lined trays: Little Almond Cakes (page 42, and following page), a gentle blueberry buckle (page 45), brown sugar-coconut cookies (page 97), banana tea loaf (page 119), exquisite cake (page 140), edge-o-darkness bars (page 176), confection brownies (page 178), chocolate chip sablés (page 249, and following page), lemon melties (page 265), and wildly lush hint-of-salt lavender shortbread, the unrestrained version (page 303, and following page).
Can you recommend recipes from your books to being to a pot luck dinner, family get-together, or neighboorhood party?
Bake-ahead sheet or one-layer cakes and fairly sturdy bar cookies are ideal for preparing in advance and transporting to an event. Bar cookies can be cut into squares or rectangles, and gently layered between sheets of waxed paper or cooking parchment paper within sturdy containers. Sweets baked in rectangular, square, or round pans (each single, not multiple-layer) are easy travellers, whether frosted or not–leave the dessert in the pan, cover, and place the baking pan in a larger pan for safe delivery.
From Baking by Flavor, the following items are ideal for contributing to a potluck dinner: Kitchen Sink Buttercrunch Bars (page 209), Caramel, Nougat, and Walnut Candy Bar Cake (page 235, and following page), Sour Cream Fudge Cake (page 260, and following pages), Simply Intense Chocolate Brownies (page 280, and following page), or Cream Cheese-Swirled Brownies (page 492, and following page). From ChocolateChocolate: Bittersweet Chocolate Brownies (page 76), Supremely Fudgy Brownies (page 81), White Chocolate Chip and Chunk Blondies (page 145), Layered Toffee Bars (page 176), or Buttery and Soft Chocolate Cake for a Crowd (page 403, and following page). From Baking Style: Art, Craft, Recipes, A Noble Marzipan Cake (page 41, and following page), A Gentle Banana Cake (page 118), Date Bars, Big and Crazy Chewy (page 163), Confection Brownies (page 178), Moist and Chewy Fruit Slice (page 322, and following page), Blondie Cake (page 409), or A Decadent Streusel Coffee Cake (page 467).
read about noteworthy cookbooks
Eat Pretty: Nutrition for Beauty, Inside and Out, by Jolene Hart, CHC, AADP (San Francisco: Chronicle Books, 2014), $16.95
In the personal lifestyle arena of material (the plethora of books, magazine articles, newspaper columns, and such) that works inwardly to arrive at outward manifestations of goodness, Eat Pretty: Nutrition for Beauty, Inside and Out is a gentle, thoughtful, and inspirational (without the lecture!) guide for ladies to retrieve their collective “glow.”
Eat Pretty, in three major sections and 208 tidy pages, sets out a big grocery cart of ingredients (and some recipes) that, while outfitting your refrigerator and pantry, might help to “…spark a major change in the way you look and feel.” In Part 2, “Four Seasons to Eat Pretty,” Hart reveals the (edible) elements to turn to for becoming a “beautiful eater.” Even if you pick and choose among the food suggestions, you will have successfully rethought adding (or subtracting) certain components from your meal plan. According to the author, coconut oil is a “metabolism booster,” popcorn an “antioxidant-rich snack,” arugula “a spicy sexy green,” and cherries an “inflammation defender.” In Part 3, “Beauty Beyond Your Plate,” the author explores proper digestion, the dynamics of stress, “food combining,” balance, and exercise. A list of “intentions” for each of the four seasons assists with a bits of advice which help to set goals.
The overall tone of this book is at once caring and instructional and, like all guidebooks, should be used according to one’s own well-being needs (personal health concerns should be addressed by a medical professional). A kind of beauty nutrition advice, not a dictum for a strict overall per se, is the feeling you’ll get from this volume.
Bottom line: Prepare to dine well and thrive.
So you think you know how to make a first-rate grilled cheese sandwich? Do you thoughtfully combine three types of cheese? Choose bread that heightens the cheese? Select the correct weight of pan? Are you, overall, cheese-savvy? For all of that, and more, Cowgirl Creamery Cooks by Sue Conley and Peggy Smith should rest on your cookbook shelf, if only for the full menu of recipes, then to be educated in the art and science of cheese.
Cowgirl Creamery, in the business of producing artisanal cheeses, turns their collective spirit into a stunning volume of recipes: For the record, Cowgirl Creamery Cooks will have you sighing over and bookmarking the “Simple, Classic Grilled Cheese” (made of Fromage Blanc, Cheddar, and Monterey Jack), Mary Loh’s Cheese Wafers (buttery, flavorful), and “Rustic Cheese and Onion Galettes, Two Ways” (pastry cloaked in an oniony tangle of grated cheese)–as well as upping your selection of cheese at home.
The personal history of how Cowgirl Creamery came to be, discovered in “Go West, Young Cowgirls,” will, at the very least, offer insight into the depth, cooking style, and determination of the individuals. The reader/cook will be fully brought into the picture, from the relationship with the dairy farmers and “milk animals” along with a fascinating understanding about seasonal dairy flavors impacting the resulting cheeses.
At first, you might not get drawn into the story of the synergy of cheesemakers and dairy farmers, because, well, the recipes are so resplendent. Then, having devoured “Cantina Salami Sandwich with Sautéed Greens and Aged Gouda,” surely there will be time to dip into such educating text (equally rich, but in information) as “Understanding Butterfat on Labels.”