This carrot cake is perfectly spiced, moist and unbelievably good! Using candied carrot peels as decoration (optional), cream cheese frosting and sweetened shredded coconut, this cake is simply the best — I make it all the time.Read More
I really, really wanted to start this post by bitching about the weather. Something my poor family has to endure for much of the winter. But, I’ve decided to rise above the whining-chatter in my head and embrace the weather. It is easy today, at a balmy 42°F. A small, but welcome comfort after an epic freeze. Instead of complaining about the cold, I made hot chocolate and homemade marshmallows. It reminds me of being a kid, when I loved winter and playing outside. There is just something magical about the puff of a marshmallow and how it floats on top of hot chocolate, melting just a little to make a layer of sweet fluff. Totally comforting. Nothing beats that, except now I prefer my hot chocolate with a shot of whiskey and my marshmallows scented with a touch of mint or vanilla or even cardamom.Read More
This Honeycomb Banana Layer Cake is inspired by Cadbury Crunchie Bar candy my husband ate as a child growing up in Montreal. He’s been asking me to recreate the chocolate covered honeycomb (sponge toffee) candy and I am finally getting around to it. Now that I’ve had it, I regret not making it decades ago. I made this banana cake with a coffee flavored honey meringue buttercream, the honeycomb candy seemed just the right garnish for the top. The name comes from the honeycomb look of the candy and not because honey is in the ingredients. I added a touch of honey, just because it seems like it should be in there, but that’s not the traditional way Cadbury Crunchie Bars were made. You can watch me make this cake and honeycomb candy in my instagram video.Read More
Addiction warning, I cannot stop eating this fudge! I’ve been giving away bags of it to anyone I meet, just to keep from eating the whole batch. I lost a bet to my boys on Super Bowl Sunday and as a result I had to make the dessert of their choice. They chose fudge. It wasn’t my best parenting moment to teach my boys to bet, but I got swept up in the moment and really thought I was going to win. In this case we all won, because this fudge is crazy good. I like chocolate fudge with all kinds of stuff in it, especially nuts, but my boys are purists and just wanted unadulterated chocolate.
This recipe is made by boiling down evaporated milk until it reaches just the right temperature and poured over really great chocolate. No marshmallow fluff! I’ve done those recipes as well, but I like the texture of this better and the flavor is more intense and not as cloying. It requires a candy thermometer, but don’t let that scare you, it is really very simple and I’ll talk you through any possible sticking points. Read More
This year I added a little extra flavor power to classic chocolate caramel matzo. I made a triple batch to make sure I could send gift bags home after the seder. All the toppings were a hit, but the toasted sesame seeds with the milk or dark chocolate is my new favorite.
Every Passover I make this chocolate caramel matzo recipe from Marcy Goldman’s classic book A Treasury of Jewish Holiday Baking. When I was growing up I loved matzo with butter or my mother’s matzo brei, but as a dessert, it never inspired me. Until my friend and co-author, Jeff introduced me to Marcy Goldman’s recipe she calls: “My Trademark, most requested, absolutely magnificent caramel matzoh crunch!” Despite the main ingredient being matzo, it satisfied my craving for a decadent dessert at Passover. The candy was met with rave reviews and is now part of our tradition along with the fruit pâtes. It really is magnificent and a bit addictive, which is why I save it for Passover!Read More
There are certain things that happen in a professional kitchen that strike me as magic. They seem unmanageably gorgeous and too difficult to attempt at home, but usually with a bit of guidance anyone can do it. These hazelnut candies are on the list. They look like delicate jewels, standing impossibly tall and thin. They are the perfect accessory to a sleek chocolate covered praline cheesecake and not at all difficult to make.
This cake is about as smooth and rich as is possible. To flavor the cheesecake I used a product by love n’ bake, which is just ground praline made into a paste. You can replace it with nutella (for even more chocolate) or even peanut butter (go smooth for this). The trick to the texture is baking in a water bath at a low temperature to prevent the cake from baking too fast.