I wait all winter long for the rhubarb to pop up, signaling spring has arrived. Then, way too fast, the precious plants are bolting and done for the season. In a panic I pick all the rhubarb from my dad’s garden to bake it and freeze the stalks for a treat later in the year.
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Chocolate Fudge Cake with Strawberry Salsa and Candied Flowers. It’s been several years, closer to two decades, since I worked in a professional kitchen as a pastry chef. After all those years, I still miss it. Every time I eat at a great restaurant, I wish I was in the kitchen to watch them create the magic. It is magical, but it’s also a crazy amount of work and a super-charged and stressful environment.
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The inspiration of a Cherry Semifreddo goes like this: I recently spent time in New York City and had the great fortune of meeting some of the wonderful people I otherwise only knew on social media. It still seems incredible to me that I can befriend people online, while working alone in my midwestern kitchen.
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I purposely waited until after April 1st to post this little Disco Party of a Chocolate Microwave Mug Cake, because I didn’t think you’d take it seriously enough. It’s very serious! 😉
The recipe was inspired by one of the most celebrated pastry chefs of our time, Christina Tosi. Her new Milk Bar book, all about cake
, is full of playful, but delicious cakes. Her molten chocolate microwave mug cake is in the same chapter as crock-pot cakes and there are 50 pages dedicated to cake pops, sans the stick.
When I was at the University of Vermont studying theater, studio art, English lit, philosophy, photography, Latin, art history and everything else a Liberal Arts Degree offers, I decided to throw a business class into the mix. Truth is, I was just fulfilling a math credit requirement. I learned how to balance a checkbook and some basic—very basic—accounting, which went something like this … don’t spend more than you make! Then the professor had us write a business plan. It was the mid-1980s and I grew up eating Mrs. Field’s, David’s and Famous Amos cookies, which were the “gourmet” cookies of the day. While in college I was also the “baker” at a favorite breakfast joint in Winooski, VT and spent my free time baking to relax after classes. So, I wrote my business plan based on a fictitious cookie company called Zoë’s Cookies. I can’t remember how I did in the class, but six months later I was standing on Church Street in Burlington, VT, selling my cookies from a hand-pushed cart.
This post is your chocolate chip cookie primer: the result of what I learned making those cookies and the countless batches I’ve baked in the 32 years since then. This post offers a really great chocolate chip cookie recipe, but it is also a Chocolate Chip Cookies 101. I want to explain what the ingredients do to a cookie and how baking can change them. You can tweak your cookies to be just how you like them using my cookie guide towards the bottom of the post.
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I think this Chocolate Chestnut Bread Pudding may be the ultimate comfort food. I always have bread on the counter. Since my new book, Holiday and Celebration Bread in Five Minutes a Day
, came out, I have several loaves going at a time. What to do with all the partially eaten loaves? Cube it up, soak it in a rich custard and bake it. It could not be any easier and the results are warm and so satisfying. Bread pudding is one of the those desserts that also doubles as breakfast, like pie and cake! 🙂 No, really, it is full of eggs and toasty bread and this one just happens to have bits of chocolate and chunks of chestnuts. If you were to serve it with a dollop of creme fraiche instead of ice cream, it would be a simple and elegant Christmas breakfast. Add the ice cream and it is a homey, but decadent dessert.
When I worked in restaurants my bread pudding was always one of the most popular desserts on the menu. Hope you enjoy it!
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