Pouding Chômeur

Pouding Chômeur

Our weather is currently wavering between summer and fall here in the northeast. I woke up this morning to cold, crisp air on my face from the open window beside my bed. I also woke up thinking about pie crust. (Not weird.) As I lay in bed delaying my morning run, my thoughts drifted to the braided pie crust I made for a Slow Food get-together back in February. (Braided pie crusts and I are not friends, btw. Braiding pie dough is a complete pain in the a$$. [Does that even need to be said? I'm pretty sure everyone could figure that out.] Parts of this one also kinda shrank and sank down into the pie. [My fault, but still, ARG.] And you wind up with an edge that’s super thick and hard to cut through. At least I did. Thank goodness Eva’s salted rose and honey filling was beyond delicious enough to overshadow the sub-par crust.) ANYWAY, I buried my memories of braided pie crust and instead started thinking about another dessert I had that night: pouding chômeur.

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Berries & Cream Cake

Berries & Cream Cake

I’m back again! And this time, I brought cake!

This cake has made an appearance here before, many moons ago. With an overturned bowl as a stand. And an awkward screened-in porch thing going on in the background. So let’s just forget about that post and focus on this new one, because I’ve made some improvements (to both the recipe and my prop/photo situation). It deserves another moment in the spotlight, because it’s stupid easy to make and de-freakin-licious.

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Flourless Mexican Chocolate Crinkle Cookies

Mexican Chocolate Crinkle Cookies

The title I’ve given this post is a bit of a misnomer. These cookies aren’t made from Mexican chocolate. But they are inspired by some crazy delicious cookies I was obsessed with a couple years ago. It was a short-lived romance, as the baker had a limited supply of Mexican chocolate that she brought back from a trip abroad, and it ran out far too quickly.

I hadn’t thought about those cookies in a while, but they came to mind when I was working with this recipe. The two are nothing alike, texturally, but once I got the thought of chocolate + warm spices into my head, there was no turning back.

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Smoky Cardamom Ginger-Molasses Cookies (& A Giveaway!)

Smoky Cardamom Ginger-Molasses Cookies (+ a giveaway!)

Hey guys! I hope everyone that celebrated Thanksgiving yesterday had an awesome one. As I mentioned on Tuesday, I had a great giveaway (and cookies) in the works for Small Business Saturday. SBS became a thing a few years back as an alternative to the madness of Black Friday (which has apparently turned into Black Thursday this year — honestly, WHAT?), and encourages everyone to shop small and/or locally. If ever there was an admirable shopping holiday, it’s this one. And I am so excited to be featuring a giveaway this weekend from one of my favorite shops: Season with Spice!

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Apple Cider & Salted Caramel Crème Fraîche Coffee Cake

Apple Cider & Salted Caramel Crème Fraîche Coffee Cake

So I know Thanksgiving is right around the corner, and pretty much all we can think about is what we forgot to get from the store. (I forgot chestnuts. Ugh.)

But look on the bright side: If, like me, you have to brave the madness that is last-minute Thanksgiving shopping, you can at least grab all the ingredients to make this coffee cake too. I know it might not really have a place amidst all the pies, but it deserves a place somewhere, because it’s ridiculously delicious. Whip it up on Friday morning so your family doesn’t eat turkey sandwiches for breakfast. Or file it away for a quieter occasion, when you can eat half of it with no relatives around to judge you. Just promise me that, at some point in time, you will make and eat this. Please.

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