We’ve had a heat wave here in Minneapolis, which I’ve welcomed with open arms for two reasons: last year we were robbed of a fall (it rained and was cold and the sun rarely shone and we never got our bright, crisp, Autumn days) and I’m not ready to let go of summer quite yet. I’m still drinking an Iced Americano through out the day, my windows are…
This post is sponsored by California Walnuts. As always, all opinions are my own. I’m a fan of cake, of course, and while I’ve made plenty of layer cakes and snack cakes on this site, I realized that I could also do with a sheet cake, an essential for birthday parties, picnics, and other large get-togethers. This one is double chocolate, with sides coated in candied walnuts. I’ve…
There has been a slight chill in the air the past week – just the faintest whisperings of September – so naturally I found myself in the kitchen baking bundt cakes. I used to make an Espresso Bundt Cake back in my bakery days, but I found the recipe slightly lacking and dry when remaking it in my home kitchen. I decided to revamp my Lemon Poppy Seed…
This post is sponsored by California Walnuts. As always, all opinions are my own. I’ve been so busy working on my book, and just now realized it is now August and this is the first pie I’ve made. Hopefully there will be more to come in the near future (I’ve got a bowl full of peaches on my counter calling to me). Usually I’m a big fan of…
Would you like to throw a stone at me? Here, take all that’s left of my peach. Blood-red, deep: Heaven knows how it came to pass. Somebody’s pound of flesh rendered up. Wrinkled with secrets And hard with the intention to keep them. Why, from silvery peach-bloom, From that shallow-silvery wine-glass on a short stem This rolling, dropping, heavy globule? I am thinking, of course, of the peach…
I have a gigantic stack of cookbooks that I have been meaning to bake and cook from, but sadly they have sitting on my dining room table (along with heaps of legos and papers to be sorted and summer homework that hasn’t been started and laundry to be folded and and and…) while I finished working on my next book (and the manuscript is in! And the photographs!…
This recipe first appeared on my site in 2016. It’s from my book, The Vanilla Bean Baking Book. I love it so much, I’m sharing again. ************************************ First of all, I want to say thank you, oh my goodness thank you, from the bottom of my heart. I had so many kind emails and comments and tweets yesterday; your support of my upcoming book is overwhelming. I wouldn’t…
This just might be a perfect summer dessert: a chocolate cookie crust, no-churn (and so easy!) coffee ice cream, with a topping of caramel whipped cream and candied cacao nibs. The crust and ice cream base can be put together a day or two in advance, which also comes in handy. If you aren’t into the candied cacao nibs, crushed chocolate covered espresso beans would also be delicious…
I posted a photo of these S’mores donuts on Instagram today and they got quite a nice reception, so I decided to put the recipe up here on my site. Donuts can be time consuming to make, they are best eaten immediately, and they will cause an entire home to smell like fry oil for a day or two, so I don’t always turn to them (especially on…
It took me a long time to feel confident making pies. I never actually made one until my late twenties, as they had seemed so daunting and time consuming; so much work for something that had such a high percentage of not turning out right. My first attempt actually was incredible: I made a perfect apple pie. The crust was flaky and golden brown, the filling perfectly cooked,…
