Author Archives: lisa
My recipe for almond-butter cake appeared in the food pages of the Boston GLOBE, and it is a delight. You can access the recipe here. Do serve it with sliced stone fruit or a compote of fresh berries, or simply plain with icy tumblers of tea or coffee.
Simple to make, but dramatic in style, these intense almond bars have been a blog favorite since the recipe appeared in a diary entry. Chewy. Almond-y. Baking-oh-so-easy. Love these.
Big in the Department of Must-Bake, my popular extra-crisp and flaky granola is a favorite to keep on hand for crunching throughout the day–as a topping for yogurt and tossed over roasted fruit or a fresh citrus-y salad. Packaged prettily, the granola makes a lovely handmade gift.
A fun treat at the end-of-power-walking–a little dip into a bag of this fruit and nut mix-up.
Some of my favorite things begin with…roasted cacao nibs. I add them to trail mix for a mellow chocolate crunch, use them to scatter over iced sweet yeast rolls, and flick them over granola.
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.
Baking by Flavor Best-Loved Recipes: Baking favorites from the Butter chapter include Butter Biscuits, Butter Shortbread, and Golden Butter Cake.
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.
Lately I’ve had to contend with (sweetly) the collective begging of bakers–for a cookie recipe, it seems. Not like there aren’t enough recipes in my new book, Baking Style: Art, Craft, Recipes, to occupy Every Single Human Being Who Bakes for a while or at least a few weeks. So I’ve been cornered.
Here is the recipe you want, my joy of toffee cookies. The dough is made from classic baking staples–flour, baking soda, butter, brown sugar, an egg, vanilla extract and, for this baker, chopped milk chocolate-covered toffee candy. The last ingredient is, of course, considered basic material in my kitchen. The surprise component is 3 tablespoons of flaked coconut reduced to flecks in a food processor.
Follow the method by chilling the mixture for a little while, use a scoop to portion out the dough, bake the globs on sheets of non-stick aluminum foil, and the return will be a blissful yield. Now proceed into Cookie Baking Land.