For July 4th last year (yes, I’m 6 months behind on posts) I made bite-size boccone dolce. I hadn’t remade this recipe since I posted it in 2015, but did recall that the meringue moistened up really quickly, so I made the components ahead of time and had a DIY boccone dolce set-up when dessert o’clock rolled around. These were little bite-sized red, white and blue desserts with a simple, sweet kick. Not sure how feasible these are for a larger potluck (typical of July 4th) but might work fine if you skip the whipped cream entirely.
A cake that looks like a baseball! Sports! Heh. Made this for a friend’s birthday a few months ago, a small cookies and cream cake, with swiss buttercream frosting (separate post). The cake was pretty moist. Cookies and cream buttercream was good, but I think could be a bit sweeter like a real Oreo. Overall, I thought it was delicious!
HAPPY NEW YEAR!! Ok, so. Josh says these are his favorite cookies that I’ve ever made. I think that’s saying a lot, considering. These ricciarelli (not sure how to pronounce this… “rich”-ee-uh-relly? “rick”-uh-relly? Any Italians in the house?) were inspired by Arizmendi’s, but chewier, with more orange zest. These are gluten free!! Super chewy because of the nut flour and egg whites, with strong aroma.
A roll cake! My favorite treat from an Asian supermarket is the coffee flavored roll cakes. But I try not to buy them because that means finishing the entire thing in a few days… I think this was pretty successful! Maybe overbaked the cake just a tad, but relatively easy assembly with fun serving 🙂 This was also my first chiffon cake! Which I haven’t tried in a regular cake shape, but plan on doing soon as the search for a white cake recipe continues.
This is off-season, but that’s what I get for archiving a bunch of half-finished posts. Well, you get what you get, readers! (All two of you. Hi.) To be honest, I feel like these muffins were too moist. Maybe I should have baked them a little past set. I mostly needed to find something to use up my overripe strawberries with, so found this recipe. Will probably try something else next year. (Or buy fewer baskets of strawberries…)
I’ve made a couple of ice cream cakes over the years, and my method is improving. But I think I’ve got a pretty solid method (and ice cream ratio) figured out now! So here it is. Read more
I haven’t made chocolate crinkles in years, and I have no idea why not. They’re freaking delicious bites of chocolatey goodness, basically cake in cookie form, with powdered sugar “frosting” to boot. This recipe pretty much inspired me to buy 5 more pounds of Valrhona cocoa powder “just in case” – whatever that means. I’ve adapted this to a one-bowl recipe, which pretty much means I’m going to ignore the fact that they’re considered winter seasonal cookies. The chocolate life discriminates against no season.
Ok obviously a few weeks late, but this can still be a reference for next year, right? ‘Tis the season to-eat-cookies, fa-la-la-la-la, la-la, la-la! We had a tradition of making unfrosted gingerbread cookies when I was younger; the taste of these is very similar, but without the need to chill the dough. Much more convenient for sure. This dough work probably work well for a house too, since it doesn’t rise much at all. For a house, I’d recommend rolling dough out a bit thinner for easier handling.
There really should probably be a category here called “Variations on my favorite chocolate cake recipe” because it’d probably filter half the recipes away. NO SHAME. I love that cake and I would do anything for it. Read more