We were in charge of dessert again for a monthly Friday night potluck. I’ve been making a lot of apple things recently, so I thought it would be good to change things up. What better than a warm tart, made of chocolate and banana? Why, two tarts, of course!
I could never bring myself to actually purchasing a slice of Crack Pie®. It sounded way too sweet and plain to me. But something inspired me to try baking it at home this week, and so on Wednesday evening, I set out to make this notorious dessert.
Apple pie doesn’t need a lot of improvement. Sure, there are crumble toppings, cream, raisins or even nuts thrown in the filling sometimes. But once in awhile, I come across a new version that catches my eye.
For an easy quick dessert for a Friday night dinner, I made a batch of chocolate madeleines. There’s much to love about these little cakes masquerading as cookies: buttery flavour, soft texture, enticing fresh-baked aroma. Anyone can make them, provided you have the molds.
I love a good deal, and when I saw a used copy of Bouchon Bakery online, I bought it right away. Thomas Keller has a number of restaurants that I’ve never eaten at, save for one brunch at Bouchon Bistro in Vegas. But the book’s photographs, precise recipes and the authors’ rep...