Category: Uncategorized
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Homemade Nutella Challah
Meet my newest baking obsession: challah filled with homemade nutella! Using my favorite challah recipe, I’ve made rolls, traditional braids, and babka-style loaves, all featuring a chocolate-hazelnut paste that’s easy to throw together in a blender or mini food processor. The directions below are for a round braided loaf, which is especially gorgeous and show-stopping.…
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Garlic Parmesan Herb Crackers
Packed with cheese, coarsely chopped garlic, and fresh herbs, these crackers taste like a gourmet version of Goldfish. My husband made the dough one morning with our twin sons, and it was his idea to add grated Parmesan and garlic to a rosemary flatbread recipe from Smitten Kitchen. I brought the crackers to a playgroup…
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Hot Cocoa Tiramisu Cake
This espresso-free variation on tiramisu, adapted from a recipe by Also the Crumbs Please, features hot cocoa two ways: brushed onto layers of genoise sponge, and infused into a whipped cream, mascarpone, and Greek yogurt frosting. I developed the frosting on a whim, after realizing I didn’t have enough mascarpone for the original recipe, and the…
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Almond Butter Waffles
Making whole wheat almond butter waffles from scratch is a weekly tradition in my home. I’ve even managed to whip up these fluffy, nutritious waffles for breakfast – with help from my twin sons- before rushing off to preschool; if you have only 10-15 minutes to spend on breakfast prep, cook only a few waffles…
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Hazelnut Vanilla Ice Cream
I have fond memories of living in New York City and stopping at Grom, a now-shuttered Italian shop in the West Village, for a scoop of hazelnut gelato. There’s something so perfect about the combination of cream and toasted hazelnuts. Over four years since my last visit to Grom, I recreated a simple, Philadelphia-style version of…
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Coconut Vanilla Pudding
This is one of my favorite childhood recipes, with a twist. When I was growing up, my mom made a delicious version of vanilla pudding with only four ingredients: milk, cornstarch, brown sugar, and pure vanilla extract. Here, I simmered milk with coconut sugar and sprinkled shredded coconut and toasted pecans on top. Derived from…
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Vegan Molasses Cookies
These sparkly, sugar-coated gingersnaps are the latest of several “secretly vegan” cookie recipes I’ve adapted in recent months (See my posts on chocolate maple and chocolate covered pretzel cookies.) With oil in place of butter and water instead of eggs, they are lighter and a bit chewier than traditional molasses cookies, but retain the same…
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Chocolate Banana Cake with Maple Buttercream
The first few times I baked this incredibly moist, egg-free chocolate cake, adapted from a vegan recipe by Nora Cooks, I decorated it with salty-sweet chai frosting. For my twin sons’ third birthday celebration last month, I decided to try something a little different: Cake Whiz’s out-of-this-world maple buttercream, jazzed up with chocolate chips, peanuts,…
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Tangy Matcha Tiramisu
For my husband’s birthday last month, I set out to make a tiramisu cake to share with our two-year-old twin sons. The only problem? Tiramisu, which means “pick me up” in Italian, is typically made with espresso-soaked ladyfingers. Espresso and toddlers don’t exactly mix, so I dialed down the caffeine and, adapting an excellent New…
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Chocolate Covered Pretzel Cookies
Ovenly’s “secretly vegan” chocolate chip cookie recipe, which substitutes water and oil for dairy and eggs, is brilliant and easy to adapt. Last month, I baked a chocolate maple version. Yesterday, I put a salty, crunchy twist on the recipe, swapping out chocolate chips for chocolate covered pretzels, adding toasted pecans, and upping the brown…
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