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
Recently I’ve been baking from the archives: OG chocolate chip cookies, ginger molasses cookies, arizendi scones and of course holy grail chocolate cake. I did get a chance to make marshmallow frosting again so I finally fixed that volume note.
Also, I finished my giant bottle of vanilla extract and bought a new one from Costco. Major accomplishment!
More real posts to come.
Another new series to provide more filler posts! If I can actually remember to take pictures of my food (apparently I’m very un-Asian), I’ll post all the fancy pants desserts I eat when I go to fancy pants restaurants. Missing from this archive was our experience at Adega (smoked chocolate cake??? It was goddamn delicious. I love it when pastry chefs design these ugly nature-dirt-inspired forest creations for desserts) but I’ll try to do better from now on. To kick it off, Manresa.
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
I made this cake for Josh a few monthns ago! I have some notes, but no full recipe since it was not perfection imo. Read more
I had to make these cookies twice in two weeks because I accidentally ate them all before Stanley had a chance to try them, and I felt bad (read: wanted to eat more also) so I made them again. 🙂 Absolutely no complaints. I have a feeling these’ll be on my regular rotation from now on.
Ok, with this new experience I can officially define a marshmallow to be 80% texture, 10% flavor, and 10% flavor-of-the-powdered-sugar-coating. I tried a bit of the goopy mess before it dried out, and it was not delicious. Tasted like plastic. But somehow, magically, after drying out overnight and getting coated in powdered sugar, I am at risk for eating the entire batch by day’s end. Help.
Longest blog post title ever, but there’s not really a simpler description for this cake I made for Rose’s birthday this year. Which obviously dates this post to basically two months delayed, but um, better late than never? This was definitely one of my best cakes of the year. Look at that beautiful lavender color of the frosting – so pretty! And I swear it was tasty to boot, we have witnesses.