It never ceases to amaze me just how many things there are that makes me say, "I've always wanted to make that!" As much as I've slowly chipped away at that unwritten list over the years, I've resigned myself to the fact that I will never completely check off everything and be done. And that's not a bad thing. I still love a good project, gaining a new experience, learning new techniques, and savoring the satisfaction of creating something tasty that I can share with my family.
January 25, 2023
Opera Cake, in two acts
November 27, 2021
Chinese bakery style chestnut sponge cake
This time of year has me thinking of chestnuts more than ever. Fresh chestnuts as well as jarred and vacuum-packed versions pop up at supermarkets and specialty stores, conjuring up images of chestnuts roasting on an open fire and special chestnut desserts for the holidays.
Chestnuts are one of my favorite things. My love for them is pretty well documented here (type in "chestnuts" in the search bar) and I'd like to add another chestnut dessert to the roster today. This time, I'm exploring a rendition of the classic chestnut sponge cake you'd find at a Chinese bakery.
October 16, 2021
Thin, crisp chocolate chip cookies
It's been a minute since I've posted here! Despite the quiet, we're keeping busy in the kitchen, with plenty of cooking and baking taking place in "real life" (along with a decent amount of takeout, too). It's incredible to think the holidays are almost upon us. I've started taking stock and making a list of all the ingredients and supplies I need to have on hand for all the holiday bakes.
In the meantime, I've been wanting to drop in here and spread the word on some seriously amazing thin, crisp chocolate chip cookies. I've attempted this kind of cookie before but leave it to the amazing David Lebovitz to really deliver on a thin, crisp chocolate chip cookie that is exactly that.
I love making these and sitting down with my fellas to marvel at how good they are, over and over again!
December 28, 2020
Wrapping up 2020 on a sweet note
While this holiday season is certainly different, I feel very lucky that it's still been a source of light and a cause for celebration.
December 17, 2020
December 13, 2020
Christmas in the making, 2020
November 20, 2020
Food and cooking in 2020...
What a wild ride the last 8 months and counting have been! Like everyone else, we've been staying home as much as possible, taking things day by day. There are far too many emotions boiling just beneath the surface to address properly here but for what it's worth, keeping busy, focusing on basics like food and our meals, has been a much-needed distraction, particularly during the early days of the lockdown.
That said, I have to admit that cooking/baking fatigue set in by around week 12 for me. Cooking three meals a day, plus snacks and treats, for three straight months got a little exhausting. Nevertheless, I can't express enough how grateful I am to be able to get groceries, and to have the luxury of cooking for my family and myself, during this time.
Luckily, businesses began to open up and the occasional takeout became part of life and provided a reprieve to the non-stop cooking. I also learned to ease up and get back to basics more often. Because in the early days of mid-March through April and May, meals were more elaborate than normal, as a way to both comfort and distract us. I was doing things like making fresh crepes for afternoon snack (the recipe Dominique Ansel shared online was a hit at our house). If it wasn't crepes, cake, or cookies, I was making things like chouquettes dipped in chocolate sauce...
February 14, 2020
Valentine's Day interlude
I plan to make pasta with lobster and shrimp for dinner at home with my fellas tonight. For dessert, I made chocolate covered ice cream hearts (recipe and idea inspired by the Food Network). A small word of warning...as with most ice cream projects, it's never quite as easy as it sounds or looks. It's a reminder that ice cream melts, and melts very quickly. In other words, it gets messy fast.