As you can see, I am still trying to use up that darned carton of buttermilk, but I guess nobody ever complains about chocolate cake. The cake has buttermilk in it. The frosting has buttermilk in it. And there is also glorious, wonderful chocolate. Continue reading
Sometimes you just want something plain, simple, and comforting. Not every cookie needs to be an eye-catching showstopper. I decided to make White Chocolate Oatmeal Cookies because 1) I just wasn’t in the mood for something fancy and 2) white chocolate is my favourite kind of chocolate. Continue reading
Coconut and I have a complicated relationship. Okay, not really. Basically, I absolutely hated coconut as a kid, but now I think everything tastes better with coconut. I’d take a Bounty bar over a Snickers any day. Exception: Coconut-flavoured things with no actual coconut in them are downright nasty. Continue reading
I was in a shortbread mood. But what kind of shortbread would I make? I contemplated caramel shortbread, chocolate caramel shortbread, chocolate chip shortbread, oatmeal shortbread, oatmeal chocolate chip shortbread, lemon shortbread, lemon rosemary shortbread… and I kept going around and around in circles until, in a fluster, I decided, screw it, I’m just going to make plain old Scottish Shortbread. Continue reading
It’s official: if you’re looking to make a dessert that involves minimum effort but has maximum impact, this is it. It is the easiest recipe I have ever made! It was an enormous hit at the office – even the carb-a-phobics devoured a big piece and wanted more. Continue reading
After trying recipe after recipe, my search for the ultimate fudge brownie is over. You may have heard of the famous brownie from Baked, a bakery opened by Matt Lewis and Renato Poliafito in Brooklyn, New York. All of the recipes in the Baked cookbooks are amaaazing. Continue reading
I try to bake every weekend because it’s relaxing, fun, and always a little bit miraculous when the finished product comes out of the oven. I bring my baked goods to school, to work, to my boyfriend’s workplace, or to his house. That way, I can still have homemade treats without the fear of eating the whole batch myself.
I decided to make “The Best Chocolate Chip Cookies” from Serious Eats’ Food Lab, which uses scientific testing to determine the best recipe for popular foods. J. Kenji Lopez-Alt (a food legend in my world) went through 32 pounds of flour, over 100 individual tests, and 1,536 cookies before finalizing his chocolate chip cookie recipe. Continue reading