butter.city

latest posts

  • first attempt – liege waffles

    These liege waffles were a huge pain in the butt. I had to buy special ingredients (Belgian pearl sugar), it took forever (3 days?) and to be honest I don’t think they came out that well. During our Portland trip a few months ago, we went to Off the Waffle for our last breakfast and Read more

  • moistest chocolate cake

    This is the only chocolate cake recipe you will ever need for the rest of your life. It’s perfect. Single bowl recipe. Super chocolatey. Stays fresh for multiple days. Not that you’ll need that last trait because this cake will get eaten up so quickly, if not by yourself and your friends/family, then by ME. Read more

  • ice cream croissant waffle taco

    This probably needs a better name, but I’m not creative enough think of one. Croiffle? Croiffle taco? Wowful ice cream taco? Heavenly-deliciousness-in-every-bite? Need help. Please comment your best naming suggestions so I can stop sounding like a crazy person when I describe this fantastic feat of fusion baking. Despite sounding like a list of unrelated Read more

  • boccone dolce

    Papa Haydn is a dessert-centric restaurant in Portland that serves amazing cakes all the way ’til midnight on most days. Thank goodness I don’t live in Portland because I’m pretty sure the only thing keeping me from gaining 15 lbs a year is the fact that bakeries in the Suburbs of Silicon Valley all close Read more

  • liv for cake’s dark chocolate espresso cookies

    I buy <a href="Ghirardelli cocoa powder in bulk online and use it for most recipes, but for this recipe, I busted out the good stuff – Valrhona cocoa powder. (Which, by the way, is cheaper at Whole Foods for $13/lb than online!) With the extra support of the instant coffee powder, these cookies had a Read more

  • lemon meringue tarts

    The best thing about having a sister is being able to share everything. Especially when one sister only likes orange sour patch kids, and the other sister prefers green. Even more when one sister loves the sweet meringue on a lemon meringue pie, and the other prefers the lemon curd and crust. So ever since Read more

  • stonefruit piette

    The thing about fruit pies is that you’ve got to get the right ratio of crust to fruit. Too much crust isn’t really a problem I guess, because everyone loves a good pie crust. But too much fruit and you’ll be drowning in sad bites of soggy fruit without any crunchy crust to go with. Read more

  • pie crust

    I’ve been using my trusty food processor to make pie crusts for a couple years now, and love how easy and quick it is. But there were always lingering questions at the back of my mind – is an OG pastry blender better? Does a food processor over-blend? Could my pie crusts go from consistently Read more

  • chocolate chip cookies

    I love single bowl recipes. I love moist, chewy cookies. I love chocolate. Here is the chocolate chip recipe that you’ve been waiting for all your life. It doesn’t care if your butter is softened or melted. It doesn’t even care if your egg is room temperature or straight out of the fridge. All it Read more

  • unsuccessful – brownie brittle

    Documenting an attempt at a copycat of Sheila G’s Brownie Brittle. An unsuccessful attempt, but making notes here for next time! Read more

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