Author Archives: lisa
My oh my. Vanilla buttermilk cake. A recipe I developed for the food pages of the Boston GLOBE is perfect for serving with a compote of fruit, with ice cream, or just a cup of tea. You can find the recipe right here. It’s a wonderful cake, to be sure.
ChocolateChocolate Tracker: My Coca-Cola Cake (page 285, and following page) with its Coca-Cola Frosting (page 286) is a well-baked treat from my sweet ChocolateChocolate. The cake is exceptionally moist, bakes up easily, and feeds a crowd.
Summer bread: Quick, grainy, full of character.
For passionate cooks, the challenge in outdoor grilled, salad, and sandwich weather is baking homemade bread that’s not a many-hour labor of love. For some reason, I’m drawn to soda bread right now (and frequently) because the dough, which can sweep up a range of flours, nuts, seeds, and such, comes together quickly and finishes in the oven in under an hour. This one wraps around the idea and won’t disappoint. Before placing on the baking sheet, the round is rolled in oats, producing a rugged surface. And once the bread cools completely–try not to be tempted before!–cut into thin or thick slices, using a serrated knife.
Quick-to-mix. Quick-to-enjoy. Quick-to-leave-just-the-crumbs.
Toffee blondies. With chips and nuts. Buttery, caramelly. Sweeten your picnic baking with this recipe, one I developed for the Food pages of the Bosotn GLOBE. You can access the recipe here.
Cinnamon toast. I love it more than ever. Simple, aromatic, crunchy, and buttery–all wrapped up in one crispy package.
Lovely, lovely lemon cake. Here’s a delight of a recipe, one which I developed for the food pages of the Boston GLOBE. The cake is moist and fine-grained, with a divine citrus flavor. You can access the recipe here.
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.
Do you delight in The Crunch? What about The Crispy? Or The Oaty?
Right now, baking-wise, I’m a very oaty, nutty, seedy, and crunchy person. And, as usual, itching for coconut. So, the decision was made to join it all in caramelly clusters, with one self-imposed critical requirement–that the treat be batter-free, just a happy conspiracy of ingredients stuck together in a vanilla-seasoned mixture.
Inspired by trail mix, the clusters have been on my planning board for longer than a year. Over the last several months, I’ve made many, many types. As I chased my idea of a wonderfully crispy confection housing all kinds of things, a potpourri of results ensued–messy, crumbly lumps; too-sweet or too-bland nuggets; overly sticky clumps; impossible-to-bake-evenly mixtures (don’t ask). Finally, on the edge of the proverbial baking cliff, a midnight kitchen romp rewarded me with a recipe I’ll be making in many more years to come: a beautifully and deeply golden block of stuck-together components, ready to break up into small and rugged pieces. For my winter birthday (not too long ago), this crunch ruled (among other goodies).
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).