Yield: one 9 x 5-inch loaf Recipe: 27/200 “Back to Baking”, pp. 224 Is there anything more comforting than a warm piece of classic banana and chocolate-chip bread? Unless it is accompanied by a hot cup of cocoa, I think not. I often buy bananas and I often don’t eat them all, so … Continue reading
Yield: one 9-inch tart Recipe: 26/200 “Back to Baking”, pp. 115 Since I wanted to bake a couple of things this weekend and was looking for some ideas, I offered my roommate and best friend to chose the dessert of her liking that I would subsequently make. She thus sacrificed herself to be my … Continue reading
Yield: one 9-inch baked tart shell Recipe: 25/200 “Back to Baking”, pp. 113 This nutty dough recipe somehow looks good even before it is baked, even just rolled up in a ball. As seems to be often the case for me, I had a little trouble making this dough. I have now come … Continue reading
Yield: one 8-inch, 3-layer cake Recipe: 24/200 “Back to Baking”, pp. 144 As mentioned in my previous post, I decided to make this caramel-frosted triple-layer chocolate cake for my sister’s birthday. She loves anything sweet, so I figured this would be proper. The recipe was effortless to follow and the result was superb. However … Continue reading
Yield: 2 1/2 cups frosting Recipe: 23/200 “Back to Baking”, pp. 144 For my sister’s 18th birthday I wanted to make her a special cake. She has quite the sweet tooth and I was consequently looking for a sweet and ideally chocolatey dessert. As I flipped through the pages of my favorite cookbook, I … Continue reading
Yield: 12 butter tarts Recipe: 22/200 “Back to Baking”, pp. 100 Miniature tarts. Butter. Gooey filling. This is the exact concoction that you will obtain with this recipe! Have you ever been in the process of making a recipe and you just knew by looking at it that it would be delicious once cooked … Continue reading
Yield: about 3 dozen biscotti Recipe: 21/200 “Back to Baking”, pp. 40 Another new type of dessert to be tried: biscotti! I had not eaten many biscotti in my life, much less make them. I now know that biscotti are twice-baked and are meant to be dry. Having a bunch of hazelnuts on hand … Continue reading
