Confession: I’m sort of terrible at making cookies. Occasionally, they turn out beautifully and trick people into thinking I’m an excellent cookie-baker (spoiler alert: these homemade oreos were perfection), but about 75% of the time they come out flat or dry or just plain wrong. I think it’s because I always try to add and change and swap and reinvent when I bake. That works great for ice cream, muffins, and even bars, but I don’t quite have the science down yet to pull it off with cookies. (more…)
Archive of ‘recipes’ category
It’s been extra chilly in SF this week, so naturally I’ve been craving chocolate pudding. I finally made some today, and it definitely hit the spot. I don’t know why it took me so long to get around to making it, since it takes less than 10 minutes to put together!
Of course, I couldn’t just make plain old chocolate pudding. Simple classics are great, but I always like to mix things up a bit in the kitchen. So I whisked in some strained raspberry compote and topped it with a dollop of homemade vanilla whipped cream. This chocolate raspberry pudding is everything a pudding should be: rich, creamy, and decadent.
Especially when that delicious recipe involves eggnog pastry cream, buttery puff pastry, and homemade vanilla whipped cream (are you drooling yet?). Plus, you won’t have to worry about someone else bringing an eggnog mille feuille to your Thanksgivukkah feast or Christmas potluck, which is definitely a bonus.
I’ll be honest, I didn’t think latkes could get any better. Crispy, salty fried potato, creamy sour cream, bright apple sauce… perfection, right? Wrong!
These loaded Thanksgivukkuh latkes take things to a whole new level of deliciousness. Yams are added to the shredded potato mixture for a hint of sweetness, cranberries give some tang to the applesauce, and cornbread stuffing and brown butter-and-herb-basted turkey breast complete the made-to-be marriage of Turkey Day feast and Jewish potato pancake.
Pumpkin carving is fun, but my very favorite part of the process is roasting (and eating) the seeds.
They’re delicious with just a pinch of sea salt, but I had a ton of pumpkin seeds this year (it’s surprising how many seeds those mini pumpkins have), so I decided to experiment. Along with my basic batch, I made four varieties: apple cider caramel, kettle corn, teriyaki, and sage-balsamic-brown butter-parmesan (yes, it’s as tasty as it sounds!)
These pumpkin brown butter rice krispie treats are chewy and crunchy with just the right amount of pumpkin flavor and a hint of spice. They’re especially tasty drizzled with salted caramel sauce. Yum!
I mentioned before that I love pumpkin cheesecake, and if you’ve been following my brunch board on Pinterest you’ve probably figured out that I’m a big fan of breakfast/dessert combos (lemon meringue pie-stuffed waffles? homemade chocolate fudge poptarts? yum!)
So it should come as no surprise that pumpkin cheesecake muffins are a favorite of mine. Whenever I buy them I usually find myself wishing the cheesecake-to-muffin ratio was higher, so I made extra cheesecake filling. The resulting muffins were scrumptiously sweet and creamy bites of fall.
I love pumpkin cheesecake and pretty leaves and cozy scarves as much as the next girl, but some days (okay, most days) I find myself wishing summer would last forever.
Short of moving to San Diego, I can’t actually make that happen, but I can make the most of the season’s bounty while it’s here. Enter: Endless Summer Bars. Part melt-in-your-mouth almond shortbread cookie, part fresh-from-the-garden blackberry jam, part bright, citrusy nectarine curd, these bars taste like sunshine. (more…)
This creamy treat is swoon-worthy on its own, but add a sprinkle of cinnamon sugar, a dollop of Nutella, or a handful of diced mango and you’ll almost definitely be licking the bowl. (more…)
Lemon poppyseed muffins are a classic, but the tasty flavor combo is also great with pancakes, donuts, and more!
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