Tag Archives: baking

In the Kitchen: Dark Chocolate Toblerone Brownies with Hawaiian Pink Salt

A friend of mine who lives in the Midwest swears by these for parties and potlucks. I couldn’t wait for her to send me a batch, so I looked the recipe up online and then proposed to my fellow poster on A Year of Baking Dangerously that we try it out. Here it is, with a few tweaks! It’s fairly easy- most bakers would have baking chocolate and cocoa in their pantries already, so the only thing left to get is the Toblerone bar. And the challenge is to not eat all the good stuff before you start.

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In the kitchen: Blueberry Ricotta Cheesecake

Baked cheesecake, cooled and ready for some fruity shenanigans.

When I was in 7th grade, a teacher for some class that’s lost to obscurity decided we should each pick something we were good at and demonstrate it for the class. Our grade would be based on how well we explained each step and completed our chosen task. In 7th grade I was really good at reading, drawing, mumbling excuses for why I couldn’t do a cartwheel in gym, and pestering my mother in the kitchen while she baked. So it was decided that I would demonstrate cake decoration using decorator tips and tubes of McCormick frosting- evil, horrid tasting stuff in bright colors not found in nature. Continue reading

In the kitchen: Compost Cookies

In picking your ingredients, go for a mix of textures and flavors. Mine had salty chips and pretzels (left out all but a pinch of salt in the recipe to compensate), dried fruit and chocolate. Mixing the chips and pretzels in by hand ensures they stay crunchy.

I love Momofuku- I went to the Noodle Bar with a friend years ago. Totally worth the line and sadly don’t recall taking pix, but I do remember it was a fabulous meal. When I heard David Chang had chosen VA-native Christina Tosi to make their desserts my first thoughts were a.) THEY HAVE DESSERTS? and 2.) see #1. Tosi has been making all things sweet for the three locations of Milk Bar for the past year or so, with fellow sugar jockeys from such pastry luminaries as Magnolia and Jacques Torres- everything is right with that. Everything. Continue reading

In the kitchen: Baked Burgers

We have some good fries and burgers out here in the DMV: Five Guys, Good Stuff, The Burger Joint, Rogue States, Michel Richard’s BLT, Ray’s Hell Burger, Crossfire. But just like with cupcakes, it feels like we’re merely riding the coattails of our fine burger-makin’ bros up north in the Big Apple.

Specifically the fine folks at the Corner Bistro in the West Village. Oh baby.
See that line coming out of that pub at 331 West 4th? That’s the place. Get in that line. And if you can’t, have I got a recipe for you…

In the kitchen: Baked Stuffed Pumpkin

Aw, pumpkin, why does no one love you?

Plucked from the vine and disembowelled, a lit candle where your heart should be,  then left to rot on the porch step. Thanksgiving comes around and you’re pie. Peter, Peter was a pumpkin eater. And Cinderella used you to get her to the ball.

But take heart, pumpkin, because I think you’re great all the time. And Dorie Greenspan does too!
I tried her recipe, but made a few changes- it’s a recipe in progress, after all. With a bit of bird and roasted root veggies, it was warming and rich and lovely. Just like you, pumpkin. Recipe to follow…

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In the kitchen: Lemon Ginger Cake

My electric oven exploded in a shower of sparks the day before Easter. But unlike Jesus, it didn’t rise again.

It was quite spectacular. I had just broiled a burger and sweet potato fries for dinner, and thought I’d just, you know, lower the heat about 150F and then pop in the carrot cake I had promised to bring to Easter dinner at the farm.

But alas, that’s when the heating element in the bottom of the oven ‘sploded. I admit I watched for a bit as the element, having been in contact with the ill-fitting drip pan for far, far too long, spat out sparks and charred stuff then (after I finally shut the door) burned itself out. When I opened the door again, the element had melted in two places and I had a half-baked cake. At 11 at night and church at 7 the next morning. Yikes. Continue reading

In the kitchen: White Chocolate Apricot Ginger Muffins

I admit it: I was one of those little girls who had an Easy-Bake Oven. 

My only defense was that it was a gift. Overnight I went from picking worms out of the crick with the boys to making them quickbreads and cakes. Then I got older, and fatter (and more ashamed of my willingness to adopt antiquated gender roles), and gave up all those lovely treats. No bread, no muffins, no cake- except on birthdays. Bye-bye Easy-Bake goodness.

Meh. Never liked muffins much anyway, I told myself. They’re crumbly and dull, the sad cousin of the glamourous cupcake. Like white chocolate is the sad sack sister of milk or dark.

But then I found this recipe- low sugar, high flavor (hello there, ginger), and all of the ingredients were in my cupboards. And the taste- so good! Continue reading