This cake was my contribution to Saturday’s Passover seder at S’s parents in West Palm Beach, Florida. We stayed in a neighbour’s apartment, and I brought my mixer and springform pan in my luggage just in case. It’s a little slow working in someone else’s kitchen, trying to fi...
Due to my hectic schedule, I made these over several days. Yesterday morning, I tempered a batch of milk and dark chocolate, then used the former to stipple the molds, and the latter for coating. I did this sequentially which turned out to be a mistake: Greweling specifically ...
Pear sounded like an interesting flavour, plus I wanted to use my new bottle of pear liqueur. To make the reduced pear puree, I took a tin of canned pears, liquified it with a hand blender, then gently simmered the mixture over low heat until the weight was halved. The glucose...
I bought some new ganache cutters from chocolat-chocolat.com recently and thought they would be cool to use with this recipe, which originally called for making squares. There are several steps to making this. First, you make a small amount of caramel to which you stir in sesa...
I got this book a few months ago and was impressed by all of the scientific explanations of chocolate and candy making. There’s very detailed step-by-step instructions about tempering, molding and dipping chocolates, as well as how to make things like candy canes, sponge toffe...
I turned this into a gluten-free recipe in my continuing quest to use up the GF flours I have in my fridge. Instead of melted butter (because I was lazy), I used oil in the batter but did grease the waffle iron with butter. Also, I just mixed some sweetened blueberry puree wit...
I searched for recipes that would use up a carton of leftover buttermilk and found this tasty cake. Extra-large eggs are never in my fridge; I just used 5 large ones. Four organic navel oranges yielded a fragrant amount of zest. I chopped up leftover milk chocolate from my Chr...
Due to some timing constraints, I wasn’t able to bake this cake immediately. The batter sat in the fridge for over 12 hours. I’m happy to report that it turned out fine, but I think I overbaked it. It was a little too brown on the bottom, and a little dry. However, it’s loaded...
When I saw this recipe last month, I knew I had to try it: bacon in a cake! One cup of bacon was about 8 slices for me (note that the version that appears in the NY Times only calls for three. Pfft, wimps). Do grease and flour the pan, even if it is non-stick, as I didn’t and ...