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Some things aren’t still intended to last forever, like KitchenAid stand mixers
Meet Bernice: Bernice is a Hobart-motored thirty-two and a half year old KitchenAid stand mixer. My grandma named her. She's a slightly green lemon chiffon color reminiscent of the end of the 70's with...
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The crispiest chocolate chip cookies
Remember how I was craving chocolate chip cookies not too long ago? Well, the ricotta chocolate shavings cookies didn't satisfy that craving for long—probably because I was craving deep dark chocolate...
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A better grumpy fuzzball cake: just one of the many reasons I love...
Last September, I baked a grumpy fuzzball cake for SIPB. That grumpy fuzzball cake was frosted primarily with rolled fondant, a dough-like frosting that is made with gelatin, food-grade glycerine, and...
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A simple summer salad of fennel, edamame, and onion
I went most of my life without having fennel. Then one day I had it roasted, the next raw, and I was in love. Surprising, given that I'm not very partial to anise flavoring. While fennel is very...
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A little taste of fall and home: pumpkin muffins
I grew up on pumpkin muffins. Every fall, without fail, my mom would make them by the dozens in her heart-shaped muffin mold, and I'd eat them for breakfast, sneak them into my lunchbox, frost them for...
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Peppermint brownie cookies, because chocolate was made to be rich
I've never understood the common obsession with chocolatey baked goods that aren't insanely rich. Don't get me wrong—I like chocolate—but that's just it, I like chocolate, not a pinch of cocoa flavor....
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French onion soup redux
If I call the soup I've been making nearly weekly for the past few months French onion soup, I'm probably lying a little bit. What most people call French onion soup is mostly a thing of the past for...
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Some not-so-secrets of my kitchen
I spend a lot of time sharing the secrets of my cooking and my baking, but today, I'm sharing some of the secrets of my kitchen. Actually, they're not so secret to anyone who's had a peek around my...
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Mornings are for madeleines
Madeleines are probably my favorite baked good—both to eat and to make. They're rich in flavor, but light in texture. They're quick to make (hellooo, morning option), but don't get boring as they...
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It’s beginning to look a lot like Christmas: lemon ginger ricotta cookies
There's something about using your escape from the cold as an excuse to bake cookies that really makes it feel like the Christmas season (or maybe I just like having excuses to bake). Before leaving...
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Dinosaur pie!
I wanted to make a special pie for my amazing boyfriend, Matt, on his birthday a month ago. Naturally, I decided to make an apple pie because he likes apple pie and because I can make a mean apple pie...
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