This Devil’s Food Cake from Zoë Bakes Cakes is the best chocolate cake recipe I have ever tried and believe me, over the past 20+ years, I’ve tried them all. The dark chocolate cake has a texture that is smooth and rich. The flavor is not overly sweet, because of the intensity of the coffee (you don’t actually taste the coffee, it just cuts the sweet) and the rum (the Devil in “Devil’s Food cupcakes” perhaps?), which make it a great match for cream cheese frosting sweetened with Lyle’s Golden Syrup.
Read MoreCategory: reader question
Blueberry Lemon Curd Ring
Elizabeth wrote and asked me about assembling the Blueberry Lemon Curd Ring from Artisan Bread in Five Minutes a Day (page 228). I already had the Brioche dough, in my mini dorm fridge filled with buckets, and I had just made the lemon curd for mother’s day so it was simple to throw this together. Read More
How Should Rising Bread Dough Look?
Several of you have had questions about the right type of bucket to be using when storing your dough from “Artisan Bread in Five Minutes a Day”. I have many that fit the bill beautifully, these are just a few! It depends on the size and shape of your refrigerator and how much dough you intend to make. There are a few basic guidelines to storing your dough in a bucket: Read More
Back to Basics: The Original Chocolate Chip Cookies
They are the chocolate chip cookies we all ate as kids and probably still make on occasion. Toll House, of course. The recipe right off the bag. It is the cookie by which all others are measured. The perfect balance of sweet, salty, gooey, chewy and crisp. Most of us, as we got more confident in the kitchen, ventured from the bag and experimented with other recipes. We dared to add oats, nuts, dried fruit, black pepper, and even pumpkin puree to our chocolate chip cookies but there is still a place for the original. Read More