Slice and bake cookies are some of my favorites for gift-giving or other occasions that require large quantities of portable desserts. You can plan ahead, make a bunch of dough, shape it into cylinders (or in this case, squared-off logs), and freeze them until you’re ready– then just slice and bake!
I actually made these for last year’s holiday season, but never got around to posting about them until now. Never fear, though– these really are delicious, and they only improve with age! I got the recipe from the incomparable Alice Medrich, and her book (a must-read for any real chocolate lover) Bittersweet. It’s one of my very favorite chocolate recipe books, particularly as it gives specific instructions as to how to modify a recipe for use with different-percentage dark chocolates.
The other day, my husband (by way of gloating) mentioned an amazing treat he’d had at a lunch out that he had– so sad– failed to save any of for me. It was apparently a fresh croissant, split and filled with Nutella and chocolate pastry cream. He gleefully described how he’d tried to save half, but then couldn’t resist eating just one more bite, and then another, and then another… until it was gone. I think he enjoys torturing me like this.
Not one to admit defeat, I promptly decided that I would make my own– so there! Croissants, of course, are easy to come by, and our pantry always has Nutella in it, but pastry cream isn’t something I generally just whip up. It’s so fussy, what with using only egg yolks, whisking constantly, etc., that I rarely make it.
Then it occurred to me that I had already solved this problem with regard to lemon curd– and my whole-egg microwaved lemon curd recipe is one of my favorites. Why not try the same thing with pastry cream? I found a basic whole-egg recipe online and used the same technique I’d applied to the lemon curd (though going to a higher heat due to ingredients), stirring in melted semisweet chocolate at the end. And what do you know? It was reasonably good. The texture was just a bit grainy– I think I overcooked the eggs just a tiny bit– and it wasn’t quite as rich as I’d hoped. Next time I might add an extra yolk to the eggs, or use half-and-half instead of milk. Or I guess I could just cook it on the stovetop where I’d have more control over the heat distribution.
But in any case, it’s a perfectly serviceable chocolate pastry cream if you’re short on time and want to make a point about sharing desserts. 😉
For my daughter’s kitty-themed fifth birthday party, the first thing she asked for was “a cake shaped like a house, that’s also a cat.” What could I do but give it my best shot? After all, coming after last year’s castle cake, it should be a snap, right?
When I asked my daughter what flavor of cake she wanted for her fifth birthday, she told me “chocolate with cookies and raspberries,” so what could I do but comply? Not a huge project, but it was impressive (and tasty) enough that I figured it was worth writing about.
The cake is my standard chocolate cake, divided into three 7″ round cake pans. I didn’t have sufficient time for my usual whipped frosting recipe, so I threw some frosting together out of what I had on hand– it was a bit denser than I prefer, but still tasted good. There wasn’t really enough of it to properly frost the cake, but that’s where the cookies came in!
Instead of hosting a Christmas party this year, we decided that it would be simpler and therefore more fun to host a post-Christmas brunch. For some reason a brunch just seems less stressful than a full evening party– maybe it’s the fact that the foods are easier to prepare, maybe it just seems more casual… in any case, that’s what we decided to do. Of course, “casual” doesn’t mean “starving,” so of course I had to come up with an appropriate selection of sweet and savory goodies. And one of the first things I knew I’d be making was monkey bread.
For Christmas this year I promised my daughter that we would bake cookies for Santa Claus. Of course she wanted to get really hands-on about it, so I had to choose a recipe that was easy to make and easy to handle, even for kids. Enter the chocolate crinkle cookie. I’d never made them before, but I’d eaten plenty and they were delicious– and the “rolling in sugar” step looked like something kids would really enjoy!
However, recipes seemed to fall into two categories– those with butter and those with oil. How to choose? Ordinarily I would be butter all the way, because it just tastes better in a cookie. On the other hand, oil would make the dough a lot easier to make (no softening and creaming of butter), and the cookies would likely stay moist longer. I decided to go for an oil-based recipe.
You always know that Thanksgiving is officially coming up when grocery stores really start pushing the fresh cranberries. While I personally prefer canned whole-berry cranberry sauce to homemade (I know, blasphemy! Revoke my foodie credentials!), I do love to bake with fresh cranberries, so I picked up a bag when I was last at the store. I also got an orange and a bag of walnuts, knowing that I would end up making these muffins.
When I was a kid my parents never made muffins from scratch– instead we would get a box of muffin mix from the grocery store. If we were lucky it would be the kind of mix that came with a little round tin of blueberries or cranberries to stir in, rather than just having dried berry-like bits in the bag of mix. (I can still remember the purple muffins that resulted the one time I forgot to drain the blueberries before stirring up my batter) And I specifically remember some delicious cranberry-orange muffins we made once, that were the perfect blend of tart and sweet with a delicious crunch of granulated sugar on top (one way we used to dress up muffins)– so I thought I’d take a shot at making my own from scratch!