orange chocolate chunk cake
I’ve been feeling kind of bewildered this week. It started when I asked my husband if he still thought the third year of marriage was an ideal time to try to make one of those little tiny things with roly thighs and he shocked me by saying yes, and it continued when I saw him, more than once, researching two bedroom apartments in the city. “How about Roosevelt Island?” he asked and I went to go rock in the corner for a while. Nooo Roosevelt Island, nooo. We brought in the Jewish new year with our combined families and our mothers delighting in telling us what difficult, exhausting, impossible-to-please babies we both were (our siblings were apparent delights, or nya-nya, as they put it), weeks overdue and really, it was all very funny and ha-ha until I learned that this one came out, this one I married, at over nine pounds. But, enough about all this. If you like orange/chocolate combinations or even if you think you don’t, I would encourage you to try your hand at this. 1. 2. 3. 4. 5.
Kitchen Experiments: First Attempt at Macarons! | Apartment Ther
Previous image Next image Almond macarons sandwiched with dark chocolate ganache I've been wanting to try my hand at macarons for quite some time now. • Macaron Tutorial from Bakerella - the full recipe is at the bottom of the page For my step-by-step process, click through the photo slide show above. • Ignore any ingrained fears of leaving eggs at room temperature. One thing you definitely have to get over when making macarons is a fear of leaving eggs at room temperature. I'm not going to lie - my egg whites definitely had an odd odor. • The whole process of making macarons takes about an hour, which is totally doable on a weekend or even a weeknight. The actual process of making the macarons was way easier than I'd built it up to be in my mind. • Do the knife test to tell when the batter is ready. After you whip the aged egg whites and fold them into the almond flour-powdered sugar mixture, it can be a little hard to know when the batter is actually ready. • Believe in the macaron
Berry Sauce Recipe
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apple cider doughnuts
I have never met a variety of deep-fried dough I didn’t like. Yet, given that most doughy fried items out there are rather mediocre* — say, the chain donut shop steps from my apartment — I don’t find myself indulging this habit as often as I’d like. The exception to this rule is apple cider doughnuts, which I am absolutely weak in the face of. Despite the fact that even the loveliest looking ones at the farm stands tend to disappoint, I eat them anyway. Because it’s fall and crunching through ochre-tinted leaves, wrapping your fingers around a paper cup of mulled cider and eating even lackluster apple cider doughnuts is the right and proper thing to do. Or it was. Okay, fine. Or maybe he will. Back to the doughnuts. * My Favorite New York Doughnuts: People often ask me for local eating recommendations but I always dodge these questions because restaurant reviewing, dissecting and generally telling people where to spend their hard-earned money is so not my bag.
black-bottom cupcakes
I’ve always thought one of the best lines in Pulp Fiction is wedged almost unnoticeably early on. Fabienne tells Butch that she wants a pot belly because she thinks they’re sexy on women (though, kind of hilarious, she thinks they make men look oafish). Butch disagrees, tells her she should be happy she doesn’t have one because guys don’t find it attractive. And I have to admit, if you swapped “touch” with “taste,” you’d have exactly what was going through my head this weekend as I made a quickie batch of David Lebovitz’s famed Black-Bottom Cupcakes from his Great Book of Chocolate. But, and I’m almost embarrassed to admit this, my inner perfectionist hated them as I was completely unable to get them to look like the peanut butter cup-reminiscent photo. When we got home, my sides hurting from aforementioned cracking up, the ridiculousness of being in a funk because my cupcakes didn’t come out the way I’d hoped had been squarely put in its place. Make the cupcakes: 1.
Muffins à la crème de marron et sa chantilly parfumée à la crème
Il fait beau , le ciel est tout bleu , les jonquilles sont en fleurs ...le printemps arrive ! ...Du coup , ça m'a donné envie de faire des muffins ! ...Et comme j'adore la crème de marron, je me suis dit : pourquoi pas faire des muffins avec de la crème de marron ? Ca ne doit pas être mauvais ! Ma base pour la pâte est la même que pour mes autres muffins (on ne change pas une recette qui gagne !) Ingrédients pour 10 gros muffins 150 g de sucre en poudre 2 oeufs 200 g de farine 1 sachet de levure chimique 1 yaourt 120g de beurre rhum85 g de crème de marron ( clément faugier pour moi) Battre les oeufs avec le sucre et faire blanchir le mélange. Faire fondre le beurre au micro-onde 1 min30 puissance mini et l'ajouter à la préparation . Séparer la pâte en 2 et conserver une moitié pour la version coeur de crème de marron! Dans cette moitié de pâte , ajouter 85 grammes de crème de marron (j'ai utilisé une petite gourde (comme les compotes à boire!) ingrédents : Dressage :
Super Easy Mini Cherry Cheesecakes
I made these cute little treats for my grandfather’s 84th birthday. He has a little bit of a sweet tooth. So I thought he’d love these. Here’s the recipe: 2 pkg. of (8oz.) cream cheese, softened to room temperature 3/4 cup sugar 3 eggs 1 Tbsp vanilla 1 Tbsp lemon juice Mix. vanilla wafers 2″ aluminum mini baking cups Cherry Pie Filling Place a vanilla wafer in each mini baking cup. Spoon approximately 3 Tbsp of cream cheese mixture over each wafer.
pumpkin swirl brownies
When I first saw this recipe on the homepage of marthastewart.com last month, my first thought was “ooh, how perfectly fall!” but then a second later, “wait, this can’t be right.” I mean, chocolate and pumpkin together? I have to admit, it sounds off to me. In my overly-analytical head, pumpkin goes with nutmeg and cinnamon and ground ginger and pecans and bourbon and cream cheese and gingersnaps; chocolate, however, goes with a whole different slew of things, like scraped vanilla beans and walnuts or mint or peanut butter or cream cheese and maybe occasionally some chipotle powder. And then? Well, everyone but me. One year ago: Pumpkin Bread Pudding Deb and Alex went to Paris and all I got were these lousy brownies! Pumpkin-Swirl Brownies Adapted from Martha Stewart Living 1. 2. 3. 4. 5. 6. 7.
