A cooking resource for all levels
Snacks, desserts, and other random bits and bobs!
I’ve had a few old fashioneds that I really loved, but most that I’ve been served at bars taste a bit too flammable for me to enjoy more than a few sips. This Brown Butter Old Fashioned is one of my favorite variations to make at home. Fat washing bourbon with brown butter mellows out…
A special post today in collaboration with Portland Spicy Peanut Butter. These Smoky Chili Peanut Butter Cookies are a fudgy, sweet and savory treat best enjoyed warm from the oven with a glass of milk. Spice it up a little and Keep Portland Weird with this quick bake! Note: If you can’t find ground guajillos,…
If you’re already a fan, you probably don’t need any further convincing, but if you think rice crispy treats are a bit disappointing, hear me out! They don’t have to be plain. In this version, brown butter and salt add a little extra something on top of classic s’more flavors. Serious sweet tooths of all ages can rejoice!
I created these s’mores rice crispy treats to use up leftover graham crackers and marshmallows and from summer camping, before they go stale and the mallows inevitably become a sad, sticky amalgamation of once-pillowy puffs. This confection is quick to make and doesn’t require any oven use.
A simple dessert that’s rich and light at the same time. With pink hues that are sure to delight the eye, and fresh, juicy raspberries harmonizing with the toasty, fruity notes of ruby chocolate. My mousse-like version has a few more steps than a traditional fruit fool, but it’s still quite quick and easy to make and has the added benefit of being more stable! Ruby chocolate raspberry fools are perfect for finishing off a fancy dinner or as a romantic Valentine’s Day treat. This recipe makes just enough for 2, but it doubles or triples easily if you want to make it for a group.
Popovers are truly a delightful food; light, crisp, and hollow, just waiting to accommodate whatever fillings your heart desires! Here I’ve served them with a lazy pastry cream (no tempering or straining required here) and chewy poached clementines, both of which can be made ahead, by the way. These luxurious popovers with clementines and cream are the ultimate weekend brunch dish.
So, one great thing about being an adult is that no one can stop you from adding cookie butter to your patisserie. These rich mini peach tarts with cookie butter frangipane are truly irresistible from the bottom of their crisp, buttery shells to the top of their peach-adorned frangipane crowns.
Brownies are the bomb, but they do tend to be an empty-calorie sort of bomb. Sometimes, that’s perfectly fine, but wouldn’t it be nice to make them more often without sacrificing all of your dietary principles? While not low-calorie, my wholesome brownies are almost entirely made from whole foods, which means the calories aren’t empty at all, but rife with nutrients and fiber. In fact, the only added fat or sugar in the recipe is the modest handful of chocolate chips.
This tender sourdough discard lemon loaf cake is a delightful way to put some extra sourdough starter to use, and does not require overnight resting (only an hour!). A luscious lemon sweet bread that retains only a subtle sourdough flavor, if any, and has a delicate crumb. The glaze isn’t required to make it worth your time, but adds a little to the luxury.
This red velvet crepe cake is a fanciful, decadent treat. With a firmer, springier texture than a regular cake, the impressively thin red layers hold a surprising quantity of luscious cream cheese creme patisserie.
I look forward to eggnog season every year; it’s one of my favorite holiday treats. I enjoy the store-bought stuff, but it’s not terribly high-quality, and the natural varieties have yet to impress me. I finally honed in on the right ratios and created this recipe: A smooth, pale yellow nog, flecked with just the right amount of nutmeg and perfumed with vanilla.