I would wager that most people have the same image in mind when they think of peanut butter cookies, a small, crumbly disc, criss-crossed with indentations from the tines of a fork. When I saw a recipe for a different kind of giant, chewy PB cookie, I had to try them.
For a dinner we were invited to, I wanted to make a milk chocolate dessert (our stockpile totals about 7kg!). While browsing my cookbooks, I couldn’t find anything I liked, and instead landed on this domed variation on a classic Black Forest Cake.
Back home in Toronto, we were still avoiding wheat, so when we had guests coming over, I needed a dessert made without flour. Dorie Greenspan’s Baking Chez Moi has a number of recipes that fit the bill, but the one that caught my eye was a retro classic, a baked Alaska.
Night two of Passover meant a second dessert, and after enjoying many delicious Jaffa Orri mandarins over the weekend, I knew exactly what I wanted to make. This clementine cake covered in chocolate frosting was a wonderful finish to a big holiday meal.
For a flourless dessert for Passover this year, walnuts were to be a featured ingredient. Serendipitously, a walnut cake recipe was just published in the New York Times. I made it, and it was fantastic.