Looking for video tutorials? Check out my Cake Basics series on YouTube! You’ll learn how to trim and slice, how to fill a layer cake, how to crumb coat and how to decorate!
For those of you who have followed my blog for a while, you’ll know I am a tremendous fan of Dorie Greenspan. I’ve considered her a mentor in my own career as a chef and cookbook writer. She is the absolute top of the game and I look forward to every book she puts out with bated breath.
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I discovered Sister Pie by Lisa Ludwinski and this Buttermilk Pumpkin Streusel Pie, on Instagram, where I find so much great inspiration. One of the first things I discovered about Lisa and her bakers is that they dance in the kitchen. These are my people! This pie cemented my admiration. It is all the things I love in a pumpkin pie and more. The pumpkin filling is not too sweet, because of the tang of buttermilk and it is combined with a crunchy streusel made with pepitas and buckwheat. It is a combination of traditional and uniquely Sister Pie. If you have the good fortune of being in Detroit, you should visit their shop, but until then, get the book, it’s a gem.
Lisa generously shared the recipe with us below.*
Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.
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Sometimes you come upon greatness from the oddest paths. When I opened Rebecca Firth’s The Cookie Book, I landed on this Peanut Butter Cup Meringue Cookies recipe, not because of the gorgeous photo (or my absolute love of meringue), which are both strong enough reasons, but for the chapter title, called Jazz Hands.
Read MoreLooking for video tutorials? Check out my Cake Basics series on YouTube! You’ll learn how to trim and slice, how to fill a layer cake, how to crumb coat and how to decorate!
An Easter Basket made from Red Velvet Cake with Buttercream Basket Weave and Roses is a decidedly Southern treat. According to The New York Times it originated in Texas in the 1940s, but red velvet cake spread to the rest of the south and then found its way north. I first heard about it from my stepmother, who is from Alabama. Her mom made it for her when she was young and now I make red velvet cake for her at her birthday. I always pair red velvet with cream cheese icing (which is one of the classics), and used it to fill the layers and do a crumb coat on the cake (way more about that in the book), but if you are going to attempt this basket weave finish (see my reel on instagram to watch how I did it) I would suggest going with a buttercream icing, which is much easier to pipe and less temperamental than cream cheese icing in a warm kitchen. You can use any of the buttercreams (there are many) from Zoë Bakes Cakes, but for this cake, I went with the simple American Buttercream.
For Mother’s Day (and Valentine’s Day) I always bake something I’d like my beloved children to bake for me, as a not-so-subtle hint to them. This website is basically a reference for my boys to use whenever they are looking for ideas of what to make me. (If only they ever read my blog!)
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These fluted confections are the official dessert of the Bordeaux region of France. The interior of canelés is like a lovely, creamy custard that is rich with both vanilla and rum. The trick to success, IMHO, with making canelés is using Copper Molds
lined with beeswax and butter. That’s how you get the luxurious color, shine and crisp shell.
You can also use silicone molds, which don’t achieve quite the same texture, but are still excellent and totally worth making. Not to mention much less expensive and easier to find.
The latest batch I made was from The Fearless Baker by Erin Jeanne McDowell. Erin is a trained pastry chef and her recipes represent her knowledge and love for the craft. A cookbook should be lovely and inspiring, but the recipes need to work to gain my respect. She has delivered all of it and it brings me great joy to see someone elevating the art of pastry as she does.
The crêpe-like batter is super simple to make, but the batter requires a day of rest, before baking, so plan ahead. The outcome is delicious and sometimes the best things in life are worth waiting for.
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