Chocolate Crackles were always included on the plates of Christmas cookies my mom put together every year for her friends, coworkers, and relatives. I’ve always loved their crackled appearance and chewy texture so I like to continue the tradition and include them on my Christmas cookie plates as well. But this year I decided to change up the plain chocolate cookie recipe a bit by adding chopped dried tart cherries and extra chocolate chips to the dough. Continue reading →
Entries Tagged 'Desserts'
Here’s a post from the archives, originally published in 2009. There are delicious fresh local melons still available just about everywhere, including in my garden, so I thought the timing was right for this simple little soup to make another appearance. Enjoy!
Did you know that cantaloupe and ginger pair well together? I didn’t, but I do now!
I’ve been thinking a lot lately about chilled soups. I like to eat them, but for some reason I’ve never made one for myself. I keep buying vegetables thinking I’m going to throw them into my fancy new blender and create some amazing new soup, but then I forget and use the vegetables for other things. The most recent example is celery. I was thinking about making a light cream of celery soup and chilling it. But then I had this bizarre celery craving and literally ate the entire bunch of celery in two sittings. Yes, there was homemade blue cheese dressing involved, so perhaps that had something to do with it. Regardless, the celery was gone and I had no soup. Continue reading →
I know that some of you looked at the title of this recipe and thought sourdough chocolate what? Or perhaps you thought it was a typo and that this is actually a sour cream chocolate cake. Actually, it is a sour cream chocolate cake, but the recipe title is also correct. This chocolate cake includes a cup of sourdough starter in the batter, which is awesome for those of us who keep sourdough starters for bread and are sometimes looking for ways to use up the cup of starter that gets discarded when feeding our bubbly little pets. If you don’t have a sourdough starter, don’t worry, this cake can easily be made without one and it will still be an absolutely delicious chocolate sour cream cake. Instructions for doing this are in the recipe notes. If you would like to experiment with sourdough, here are my instructions for creating your own starter. Continue reading →
While it’s honestly a little hard for me to imagine, I know there are some of you out there who don’t really care for pie. I may not agree with that sentiment, but I can accept it. And I can agree that there should always be room for delicious, seasonal, non-pie desserts on the Thanksgiving table. As long as there is also pie. Here are some ideas: Continue reading →
I’ll be adding a thick cream cheese glaze to this and delivering it to a friend as a belated birthday gift later today. I started with a recipe I found through The Food Librarian but made some changes to the ingredients and process. Assuming this cake tastes as delicious as I think it will, I’ll share my version of the recipe later in the week. Meanwhile, if you have access to Fuyu persimmons and have never used them in a cake, check out the original recipe and give it a try. Happy baking!
I decided to reach way back into the archives today and pull up a favorite recipe from November of 2006 – Pumpkin Roll! I’m sure most of you have tasted some version of this delightful Autumn creation, but if not, you’re in for a treat. Pumpkin Roll is a spiced pumpkin sponge cake that is spread with sweetened cream cheese and rolled up into a pinwheel. It’s fairly easy to make, impressive-looking when sliced, and absolutely delicious. But you’ll have to travel way back to 2006 if you want to learn how to make it: Pumpkin Roll Recipe
As promised, today I’m going to share how I made Phil’s messy but delicious lemon birthday cake. This rich, buttery bundt cake is infused with lemon zest, filled with a delicious Meyer lemon curd, and topped with a tart lemon glaze. Too much lemon? Never. Continue reading →
As we’re transitioning from the Whole30 diet that we followed last month, I thought it might be fun to experiment with some grain-free baking. We have added small amounts of natural sweeteners, butter, and cheese back to our diet this week but won’t be adding any wheat back for a little while yet. This Snickerdoodle recipe from Deliciously Organic works perfectly for us at this stage because it uses almond and coconut flours in place of all-purpose wheat flour and is sweetened with a combination of honey and coconut sugar. I followed Carrie’s recipe exactly and these were simple to make and they turned out perfectly. The only real difference between mine and hers was that I used the convection setting on my oven when baking them. Even though I turned the temperature down and shortened the baking time, the coconut sugar browned faster than I was expecting. They didn’t burn, but they definitely have a delicious though unintentional caramel flavor. Next time I’ll bake them without convection and then see which I prefer. Continue reading →