The problem with making desserts for Shabbat is that we can’t take pictures of the final project…I mean, you can see the cake and how it looked right out of the oven, but you can’t see it sliced and on a plate, which is too bad because this cake was pretty. Okay, the pan is a little bit messy, but at least my counter is clean! Oh, and the other problem is that you have to make the desserts pareve. Which means no cream cheese frosting! Those who dare to eat pareve whipped topping dolloped some on top of their cake. I ate it plain and it was amazing just the way it was. Continue reading
Even though I bake a ton of desserts and experiment with not–so–normal sweets, sometimes I just crave chocolate chip cookies. Baking them, that is. So this time I decided not to make just regular chocolate chip cookies (you know, the kind from the back of a chocolate chip bag), but giant ones with lots of chunks and some sea salt. A grown up version, I guess. Continue reading
Although we found this recipe in a cookbook and properly cited it, we chose to take it down. We plan to share with you a new and equally delicious recipe for biscotti in the near future, so stay tuned! In the meantime, please enjoy our lovely photographs of the process. If you have any questions regarding this subject, feel free to email us or leave a comment.
I love biscotti, especially this biscotti. They sell them all over New York, but I’m always too cheap to buy it. So when my aunt gave me the recipe from one of the Lottie’s Kitchen cookbooks, I hung it up on the fridge, ready to bake it. Well, it took a few months to finally get started. Biscotti baking is a whole day activity, really. Especially if you only have two available baking sheets. Make sure you have enough time to make the dough, bake it off once, then cut them and bake them in batches. It took me about five hours, including clean up (well, I was working on a few other things at the same time and don’t have a dishwasher). Continue reading
Okay, I admit, the 70 percent more edge part is just based on the pan you use to bake it in, and most people don’t have Baker’s Edge pans. But I do, so that’s what I use to bake mine in. Even if you don’t you should make these blondies in a regular pan. They’re easy, they’re rich and delicious, and they are easily adaptable.
What is a blondie, you ask? A lot of people ask me that question, and the way I like to describe blondies is that they’re chocolate-chip cookies in brownie form.
I can never make enough of these cookies, they always seem to go. I use this recipe and tweak it to my liking: butter instead of shortening (unless I need a pareve dessert), and chocolate chips instead of raisins and walnuts. Obviously you can but anything you want in them; I once tried dried cranberries.