Tag: recipe
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Coconut Chocolate Babka
What do you do if you are craving chocolate babka but don’t have eight ounces of bittersweet chocolate in your pantry? Make your own “chocolate” with coconut oil, cocoa powder, and sugar. Then add some traditional ingredients: cinnamon and chopped walnuts.
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Tibetan Bread: Amdo Bhaley
I wasn’t aware of Tibet’s rich bread-baking history until Jolma Ren, owner of Amza Superfoods and writer of Beyond Her Kitchen, pointed it out in a comment here on my blog. I first tried Tibetan food while living in Queens, a New York City borough recognized as the most ethnically diverse urban area…
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Chinese Five Spice Sable Cookies
I first tried these fragrant treats at a farmer’s market stall by Little Tart, a popular bakeshop in Atlanta, GA, and set out to create my own version at home. Like many American culinary experiments, these cookies blend elements from two very different cuisines: French baking and Chinese savory cooking. I started with an easy,…
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Macadamia Praline Cookies
A few weeks ago, I baked Whisk & Whiskers’ hazelnut praline shortbread cookies, and fell so in love with the candied-hazelnut-studded dough that I had to make another batch, this time with rich, buttery macadamia nuts. Praline, the French term for nuts mixed into caramel, is traditionally made with a combination of hazelnuts and almonds.…
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Roasted Peach Sourdough Scones
These delicious breakfast pastries are a nod to two different – yet related – baking traditions: British scones and Southern biscuits. Scones vs Southern Biscuits Both are round, made with barely sweetened dough, and have origins in the UK. (Unlike the British variety, American-style scones are loaded with sugar and cut into wedges.) As usual,…
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