Desserts can be tricky kitchen projects, find the temperature tips, here, to help you bake sweet dessert goodness, every time.
Imagine this: donuts, but they’re a little more chewy, a little faster to make, and with a light, sweet flavor that has a hint of mystery to it. Oh, and can we make them gluten-free for our friends with celiac disease? Easily done! Just make some mochi donuts. Mochi donuts get their foothold in the…
There’s one problem with cakes: the time it takes to prepare them. Well, two problems, the time, and the unfortunate chance of failure. Well, if you’re just a little bit careful, this cake solves the first and pretty much the second. Whipped Cream cake, a recipe we’ll be adapting from the incomparable Rose Levy Beranbaum,…
In many cultures throughout Europe and North America, the time between Epiphany (the twelfth day of Christmas, also called Twelfth Night) and Lent is one of special meals and feasts. One tradition that spans these cultures is a special cake associated with the arrival of biblical magi. It has many names, but they all translate…
Eclairs are wonderful and we should all be making them with some regularity. Yes, we should. Does that seem out of reach? Like it’s too much to even try? It shouldn’t. They are far too tasty to only eat once a year at some party you had to get dressed up for. Eclairs in slippers,…
Good cannoli can be hard to find. Unless you live in a city with a substantial Italian population, cannoli might not even be available, let alone good. But that just isn’t acceptable. Everyone should be able to enjoy great cannoli! Here, we present a recipe for fantastic cannoli with crisp, flavorful shells and beautifully simple,…
It is common to refer to baking as “magic” or “alchemy,” and those terms are undoubtedly apt. After all, we’re taking one substance and transmuting it into something else. But in no other dish of which I can think is the application of magical terminology more appropriate than in the chocoflan. Chocoflan, sometimes called the…
