For many years, I would use the same banana bread recipe, trusting in my ability to find the recipe online again. Predictably, a few months ago, I tried to find the recipe and found that I no longer remembered which one it is that I […]
When I was in college, I used to open my door during final exams and find a box of cookies underfoot. This meant that Jessica had been hard at work, somehow baking off hundreds of cookies in between studying for and taking exams. For […]
ok, nothing fancy here – just wanted to share a few recipes with you. the first is a chocolate cake, like the one i use for everything (the stout cake), but for when you don’t have beer on hand. it’s much the same in consistency, and a little bit healthier! (note: a little bit. still…) it’s a wonderful chocolate cake, keeps well, not too sweet. and, of course, moist despite not having any oil in it.
the second is one for snickerdoodle blondies. they turn out wonderfully chewy and are rife with cinnamon, like a dense, concentrated snickerdoodle – but i couldn’t help thinking about all the butter in them as i ate one. so, i provide the recipe i used originally, but i bet you could use 1 1/2 sticks of butter and nobody would be the wiser (except your heart). the key here is to use good quality cinnamon – i tried vietnamese cinnamon for the first time and boy, was it good. more depth of flavor than the usual cinnamon, and intangibly sweeter without actually being sweeter. make these – i took a bowl of these babies to a friend’s house as a pre-dinner snack (yes, of cookies) and the bowl was empty in no time.