Every Easter I see these pretty speckled robin’s egg cakes pop up all over the food internet, and I’ve been wanting to make one myself for a while. I’ve also been wanting to make a coconut layer cake, so I combined the two and here we are!
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Double Chocolate Raspberry Cheesecake
I made this cheesecake several months ago (yes, I’m terribly behind on posting) to mark the retirement of a colleague. When I asked her what her favourite kind of cake was, she promptly answered either chocolate cake or cheesecake. I love it when people have a ready answer to that question, and also, how can you go wrong with either option?
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Raspberry Almond Shortbread Sandwich Cookies
A few years ago I bought a humble little sandwich cookie at the cafe in the building where I used to
work, and its almondy-raspberry-crumbly-shortbreadiness has been in my head ever since. I meant to finally re-create this cookie and post it in time for Valentine’s Day (hence the hearts), but, well, it’s the end of March now, so you can see how that went. But these are definitely better late than never, and like most good cookies, are much more than the seemingly simple sum of their parts: two almond shortbread cookies perfumed with lemon zest, sandwiched with tart yet sweet raspberry jam, drizzled with creamy white chocolate.
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Blackberry Basil White Chocolate Tart
Blackberry season almost completely passed me by this year. Normally I’m out scouring the neighbourhood ditches and roadsides for blackberries the minute I notice they are ripe, but somehow I missed the signs and nearly forgot. Luckily, once I remembered, the blackberry item I had in mind only required a small handful of berries, which is how I ended up foraging for blackberries in the rain at the very tail end of the season and came up with just enough for this pretty little tart.
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Pistachio Petit Four Cake
Every year I carefully plan what kind of birthday cake I’m going to make myself, and this year I was imagining some kind of over-the-top creation with chocolate and peanut butter. But my chocolate cake craving was satisfied when I made a Devil’s Food Cake with Marshmallow Frosting (OMG) for a co-worker’s last day potluck, and then I changed tacks completely when I came across this little pistachio layer cake beauty, boasting not only pistachio sponge but also apricot jam, thin ribbons of marzipan, chocolate ganache, and flowers. And as a cake project lover and general fussy-pastry enthusiast, it seemed like the perfect birthday present to myself.
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Dorie’s Cocoa-Tahini Cookies with Sesame Crunch
I first made these cookies back in October and couldn’t wait to post about them because they were so delicious: a double chocolate cookie (cocoa powder plus chocolate chunks) amped up with nutty tahini paste, and then kicked over the edge with the addition of candied sesame seed brittle. Then when I sorted through all the photos I’d taken (long after all the cookies were gone, unfortunately) I wasn’t happy with how any of them turned out and decided against posting them. But I couldn’t stop thinking about these wonderful cookies, and so when I made them again this weekend, I not only kicked myself for waiting eight months to do so, I also looked through my old photos and realized that they were actually fine. So here we are! Sorry for taking so long 😉
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White Chocolate Cranberry Almond Biscotti II
Confession: these white chocolate cranberry almond biscotti were in fact part of my Christmas baking. I make them every year for holiday gift-giving, and they are by far the crowd favourite. I personally only bake them at Christmas, but there’s no reason they can’t be made at any other time of the year. For example, Valentine’s Day. Because homemade biscotti is a sure-fire way to say “I love you”.
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Grandpa’s 100th Birthday Cake {Chocolate Mocha Layer Cake with Vanilla Buttercream}
My Grandpa turned 100 in December – an occasion that deserves a celebratory cake if there ever was one! I asked him what his favourite kind of cake was, and when he answered “fruitcake”, I had a worrying flashback to the last fruitcake I encountered – which happened to be the cake at his own wedding 11 years ago when he married his sweetheart Daphne, where it took three people plus a cleaver and an axe to cut through the royal icing on the outside.
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BraveTart’s Homemade Oreos
It’s been years since I ate a real Oreo, but I can say with 100% certainty that BraveTart’s Homemade Oreos are BETTER!
In the summer, I joined the Food52 Baking Club on Facebook, and every month we all bake out of a selected baking book and share our results and experiences with the recipes. It’s pretty fun, especially for a baking nerd like me, however I’ve fallen a little behind (a new book to bake from every month gets a bit overwhelming) and had committed to working my way through some of the past month’s cookbooks that were already on my shelves (including Dorie’s Cookies, Classic German Baking, and Tartine). Then November’s cookbook came around: the recently released BraveTart by Stella Parks, a trained pastry chef who writes a blog of the same name and is also an editor at Serious Eats, where she shares her knowledge of food history, baking science, and pastry technique. Basically, she really really knows her stuff – case in point, these Oreos, which are phenomenal. I wasn’t going to buy this month’s cookbook, but after making these cookies from the recipe posted on Serious Eats, it is now on my list (and no, this is not a paid advertisement).
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Chocolate-Covered Digestive Biscuits
You know when you go to the store to buy cookies, and come home with said cookies plus ingredients to make other cookies? Yeah, that’s how these chocolate-covered digestive biscuits came about (in line with my resolution to bake more cookies), but because they are made with nothing but regular pantry staples, the only ingredient I had to buy was the chocolate (which is normally a pantry staple for me, but I’d eaten it all).
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