Recipes from many sources that have been demonstrated on the blog.
There is something satisfying about watching chocolate chip cookie dough come together. At first glance, the process seems simple: cream the butter and sugar, add the eggs, stir in the flour, and mix in the chocolate. But every stage affects the finished cookie. Mix too little, and the ingredients may not be fully incorporated. Mix…
These soft, buttery homemade dinner rolls are a Coombs family tradition. They are rich, fluffy and especially good for holiday dinners, breakfast sandwiches and leftover turkey sandwiches. These are, without a doubt, some of the best rolls I have ever eaten. I may be biased because they are a family recipe and tradition, but even…
For Halloween one year, we handed out candy from our decorated driveway and invited friends and neighbors to stop by. I made these pumpkin cupcakes and a batch of sugar cookies to share with the adults and neighbors. Usually, children are hesitant to take unwrapped baked goods, but that was not the case that night….
These homemade apple turnovers are made entirely from scratch, including the laminated puff pastry. The crisp, buttery pastry is filled with tart apples and cinnamon sugar, then brushed with simple syrup while still warm. The process takes time because the dough requires five turns with chilling periods between each one, but most of that time…
These rich chocolate brownies are made with bittersweet chocolate, butter and plenty of chopped walnuts. Whipped eggs give them a lighter structure than dense, fudgy brownies while preserving a moist, chocolate-rich center. The recipe makes a large half-sheet pan, making it useful for parties, events or any time you need approximately 30 evenly sized servings….
The owner of the company where I worked recently celebrated his birthday, and carrot cake was one of his favorites. Since I had never made one before, I turned to my usual pastry books for ideas. Bo Friberg’s carrot layer cake with cream cheese filling fit the occasion perfectly. Several people who received a slice…
There are thousands of buttercream recipes, but this version uses the Swiss meringue method. The egg whites and sugar are heated together over a water bath, then whipped into a glossy meringue before the butter is added. The result is a light, smooth and versatile frosting that is less sweet than traditional American buttercream. It…
There is nothing quite like the smell of freshly baked bread. Unfortunately, there is no way to embed that smell into a webpage. This honey whole wheat bread smells wonderful and tastes just as good. The finished loaves may look small in the photos, but each slice is approximately 6 inches long. I used the…
When you hear “strawberry shortcake,” what comes to mind? Many Americans picture angel food cake layered with whipped topping and strawberries. That is not what we are making here. Traditional strawberry shortcake is made with a tender biscuit. The word “short” refers to the fat in the dough, which limits the formation of long gluten…
We attended two barbecues on the Fourth of July. Planning one dessert for two events at different times, with guests ranging from toddlers to retirees, came down to convenience. Cupcakes were the ideal choice. I could divide the batch between both gatherings, and fresh raspberries and blueberries made it easy to create a festive red,…
Our neighbor Karen was serving her second assignment with the Peace Corps. After returning home for a three-month break, she headed back to Lesotho, and I wanted to send her off with a batch of cookies. When I asked what kind she wanted, she requested molasses drop cookies with thick, creamy frosting. I had previously…
One of our neighbors recently celebrated an anniversary, so I made a large fresh fruit tart as a gift. I actually made two tarts, one for them and one for us. Strawberries, raspberries and blueberries were in season, making it an ideal time to feature them. One of the best things about a fruit tart…
Everyone needs a dependable chocolate cupcake recipe, and this one is mine. I have made these cupcakes at least 20 times, and they are always a hit. They are dense, moist and rich, with chocolate cream cheese filling in the center and cream cheese frosting on top. They contain plenty of butter, sour cream and…
Last fall, I puréed fresh pumpkin and froze it for later use. Frozen pumpkin purée will keep for several months and works well in pies, breads and muffins. I prefer fresh or frozen pumpkin purée, but plain canned pumpkin also works in this recipe. Be sure to use pure pumpkin rather than canned pumpkin pie…
Around the time I finished high school, I worked at a French bakery called La Batelle in Bellevue Square. Every morning, I arrived to the smell of fresh bread and pastries. One of my favorite treats was a warm palmier. These French pastries are crisp, sweet and lightly caramelized. What I did not learn at…
I had a bad cold for nearly four weeks, complete with a fever, sore throat, watery eyes and plenty of sinus and chest congestion. That explains the gap between posts. Now that I can breathe through my nose again, I should be able to think clearly enough to keep up. I have also started adapting…
Part of Memorial Day weekend was spent barbecuing and relaxing by the pool at a friend’s house. I was responsible for dessert. When I asked for suggestions, I was told to “make it memorable.” After approximately two and a half hours in the kitchen, this was my answer. Bløtkake is a Norwegian celebration cake made…
This is a dependable bread that is easy to make and consistently turns out well. It makes a satisfying snack on its own, but it is especially good toasted with a little butter. The recipe makes two loaves, so you can eat one and freeze the other. Slice the second loaf before freezing and use…
Peanut butter cups are incredibly addictive. Maybe it is the fat, maybe it is the protein, but it is probably both. These homemade candy cups require only six ingredients and take less than 30 minutes to assemble. They also make a good after-dinner or weekend project to prepare with children. The batch I made did…
About every six months, Mark asks me to make some kind of molasses drop cookie. They remind him of the cookies he ate as a child. He usually asks for soft cookies with white frosting, but that is about the only guidance I get. This time, he sent me several recipes. I compared them, combined…
Jeff’s Baking Blog