Brutus “Frankenstein” Buckeye Cake for Hubby’s Birthday

I have been meaning to make this cake for my husband’s birthday for several years. Well, not this cake exactly. He didn’t start off in my imagination with a Frankenstein head. But when I was having trouble getting just the right shape for his head DH suggested a Frankenstein Brutus instead. At first I scoffed. […]

Marron Glace au Rhum Macarons (Candied Chestnut and Rum Macarons)

Sounds fancy, eh? But I just used my standard macaron recipe and filled them with French buttercream whipped with chestnut spread and a splash of rum. I first heard the word marron glacé (such a romantic phrase, don’t you think?) while watching the classic film, “Camille” with Greta Garbo and Robert Taylor. The way she […]

Sylvanas

One of the reasons I find baking so fascinating is the lineage between the bakes of different cultures. Every culture has their hallmark enriched dough: mallorca from Puerto Rico, conchas from Mexico, ensaymada from the Phillipines, and so on. Every culture has their hallmark fried dough: zalabya (loqmit il qadi) from Egypt, doughnuts, beignets, zeppoli […]

Sourdough Discard Biscuits

I have used sourdough discard for everything from pancakes to brownies but biscuits are my favorite way to use up discard! These biscuits come together quickly and can be enjoyed with breakfast staples such as jam, cream cheese, or butter or saved for lunch and filled with ham and cheese. I struggled to find a […]

Hungarian Tokaji Cream Cake

Tokaji wine is a Hungarian sweet wine — according to my husband the world’s first sweet wine (but I don’t know if this is true he tends to exaggerate about Hungarian achievements). I first saw this cake (really a torte) on Zingerman’s IG feed and felt I needed to make it immediately. The only part […]