The best recipes, improved
Be wary of over baking the cake. Also, the batter will expand beyond the top of the baking pan, but will shrink down to near level by the time the cake is cool. Don’t open the oven for at least 45 minutes of the bake. […]
The brown butter frosting takes this classic to a whole new level. Take your time and be sure the butter is properly browned and nutty.
Almonds, almonds, almonds! These tarts pack a serious almond punch that can’t be put down. Be mindful of the almond extract quantities, as it can be a little strong.
This chocolate cake isn’t any chocolate cake, it’s a genoise sponge with a layer of ganache and topped with Swiss meringue buttercream. Be sure to not over whip the frosting, and be careful with the sponge or it’ll end up denser like a brownie instead […]
Mission accomplished: a mirror-glazed cake has been a goal of mine for quite some time. The glaze itself is quite rich, so a light and fluffy chocolate genoise sponge pairs well. It can also be soaked for more flavor (think orange-rum or malt). Also consider […]
A rich and decadent desert, this one won’t disappoint. Play around with the nut choices, but be sure they’re fresh and finely chopped. We’ve scaled back the chocolate and butter to the recipe you see now because it was so gooey it seemed underdone. Heading […]
A staple in our house each pear season, we make thispear rendition of our Apple Crumble 3-4 times a week. Halve the recipe for 2: use 1 large pear, a 16oz ramekin, and bake for 25 minutes.
This pie is perfect for any season, and pairs well with vanilla bean ice cream. Take your time and be mindful of the crust: it can crack when rolling, meaning not enough water was added, the base crust will shrink back during the first bake, […]
This is a no-liquid bake, so it yields crumbly dough and has a fast bake. Be sure to let the cookies cool properly after applying the glaze so it hardens properly. These will stay consistently good for at least a week covered. I must admit, […]
Filling choux pastry with freshly whipped cream is a light delight. For peak freshness, make the whipped cream during the final bake and keep it in the fridge until ready to pipe. When the choux pastries are cool to touch, slice them in half, fill […]
This is a simple, straightforward recipe packed with flavors that reward as a lovely desert. It combines warm autumn spices with fresh apples, softness with a crunch. We served ours with vanilla ice cream but maple ice cream could be a good pairing as well.
Mascarpone is a fantastic base to a cheesecake, giving it a smooth elegant texture. Be sure to beat on slow to reduce the amount of air in the batter. Baking it in a water bath allows for an even heat exchange and delivers an even […]