semifreddo di cioccolato

adapted from nyt. ingredients 2 cups very cold heavy cream 1 1/4 cups sifted confectioners sugar 4 oz very finely grated semisweet (~70%) baking chocolate 6 egg whites method Whip the cream. Before it begins to stiffen and while it is still the consistency of buttermilk, add the confectioners' sugar a little at a time... Continue Reading →

apple bourbon bundt cake

adapted from NYT. ingredients 2 sticks unsalted butter (226 grams), at room temperature, plus more to grease pan 2 ½ cups all-purpose flour (315 grams), plus more to dust the pan 3 Tbsp (30 grams) plus 1/2 cup (80 grams) bourbon or rye whiskey ½ cup (90 grams) candied ginger, chopped 1 ¾ cup (330 grams) light brown sugar 4 large eggs, at room temperature 2 tsp (8 grams) baking... Continue Reading →

apple cake with salted caramel

I made some mini cakes instead of a big cake for this recipe- if doing this, make for 20-25 minutes. Recipe from Tastes Better from Scratch. Ingredients: 2 cups sugar 1 cup butter, room temperature 2 eggs 6 apples, grated (cored, but keep the peel on) 2 tsp baking soda 2 cups white whole wheat flour 2 tsp cinnamon 2 tsp allspice 1 cup chopped walnuts optional: salted caramel Method: In... Continue Reading →

butterbeer harry potter mini cupcakes

I made these for a Harry Potter-themed party recently and accompanied them with a "sorting hat" fortune teller (aka cootie catcher), and they were a huge hit! Fun and incredibly moist and tasty. Recipe adapted from Sugar and Soul. This recipe is: vegetarian Ingredients: For the cupcakes: 2 cups flour (I used white whole wheat) 1 cup light... Continue Reading →

salted nutella brown butter blondies

I highly recommend browning the butter and using dark brown sugar here- it will make the end product much more flavorful and decadent. Make sure to freeze the Nutella first as directed! It will be difficult to work with later if you don't, and the Nutella will blend into the blondies instead of remaining delicious... Continue Reading →

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