For some reason, whenever we use ricotta around here, it always seems we have a little leftover. Rarely is the whole container completely used up. But, happily, this phenomenon led me to this recipe which is so tasty, I buy ricotta now just to bake it up. The texture is…
This is kind of a crossover between two cookie classics—Keebler’s Magic Middles and Hershey’s Secret Kiss cookies. I’ve never actually eaten a store-bought Magic Middle, but last summer I tried out Stella Park’s copycat recipe in her phenomenal cookbook BraveTart: Iconic American Desserts. The flavor was perfection, and the magic…
I love these cookies. They are the perfect snack cookies that are sweet enough to satisfy a craving, but not sweet enough to make you think you’re over doing it on any regular old day. And they are so yummy! And satisfying! To be honest, I’m finding myself baking these…
A rich vanilla buttermilk layer cake glazed with an amaretto syrup, filled with raspberry jam and topped with a lightly almond-flavored swiss meringue buttercream. I love this cake, so much. It’s rich, and yet delicate. Sweet, but not too sweet. The flavors come together into a soft balance—just a touch of almond…
This recipe is great in so many ways. It uses up very ripe bananas (a nice switch up from banana bread), requires few ingredients that are almost always on hand, and is delicious. Have you ever heard of banana cobbler? I wonder if the name is fitting. (What is the…
A bakery cookie can come as a revelation, or it can be a dud. I once got a chocolate chip cookie at a local bakery that, when I went to split with my 3yo daughter, shattered into a hundred dry and crumbly pieces. That was a dud. Two years ago…
This cake is what dreams of springtime are made of. The cake is light and airy like angel food cake, but a bit sturdier, richer, and moister from the vegetable oil and egg yolks. Together with a light whipped cream frosting and sweet tart strawberries, each bite of this cake…
For the past several years, my sister-in-law and I have been making the bulk of our Easter candies. Both of us love to bake, and it is fun to pick out different recipes to try out, opt for new challenges, and try again to nail a previous favorite. Lots of…
Happy St. Patrick’s Day! Just over a year ago I came across a recipe for a parsley cake while visiting Maria and flipping through her copy of Food52’s Genius Desserts cookbook. It was love at first sight…a crazy vibrant green herb-loaded cake. For months now this concept has been pinging…