Author Archives: lisa
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 fun treat at the end-of-power-walking–a little dip into a bag of this fruit and nut mix-up.
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.
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.
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.
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–it’s especially delicious deployed as a topping for yogurt or ice cream, or tossed over roasted fruit. Packaged prettily, the granola makes a lovely handmade gift.
Freshly-baked! My recipe for (delectable) pistachio butter cookies was published in the food section of the Boston GLOBE. A plate of cookies are an ideal accompaniment to coffee, tea, poached fruit, berries, or ice cream. You can find the recipe here. Enjoy.
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.
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.