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.
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.
My recipe for Four-Chocolate Brownies appeared in the food pages of the Boston GLOBE. The brownies are deep-dishlike, radiate chocolate and, to say the least, memorable. (You can access the recipe here.)
Baking Style Tracker: Top cookie jar favorites from Baking Style: Art, Craft, Recipes include lady bountiful cookies, edge-of-darkness bars, confection brownies, irene’s slice-and-bake sugar cookies (my late mother’s recipe), and wild ones.
My recipe for Cinnamon-Swirl Sour-Cream Coffee Cake, a baking delight if there every was one, was published in the FOOD pages of the Boston GLOBE. You can view the recipe here. What a splendid cake to have on hand to serve to a crowd at brunch. Enjoy!
Baking by Flavor Tracker: A Ginger Baking Marathon awaits all spicy holiday bakers in Baking by Flavor. Favorite recipes include Chocolate-Ginger Soufflé Cake (page 380, and following page), Sour Cream Ginger Keeping Cake (page 386, and following page), and Ginger Molasses Sweet Potato Pie (page 396). Lovely for cold weather baking.
Loaded. You wouldn’t know it by a fast look at the contents page of Dorie’s Cookies (though you might by its heft) with its recipe chapters numbering at a tidy six, but this baking book is just chock-full–of baked goodies of varied textures, types, and flavors. Dorie Greenspan has compiled a mix of personal, memory-dated favorites and new inventions, and for intense, perfection-oriented people with a stockpile of butter, sugar, and flour at hand (count me in this group!)–precise and beautiful recipes from the Beurre & Sel cookie boutique, a shop she ran (and since closed) with her son, Joshua. For seasoned bakers, the chapter titled “the beurre and sel collection” is more than a sweet looking-glass peek into for-the-love-of-cookies-turned-commerce, it is its own how-to primer for achieving a blend of baking craft and art. Along with carefully constructed recipes, the reader-baker is treated to cookie images–so big and bold that any one of them could be imagined–still warm–in your hand.