Search Results for: chocolate friands

chocolate friands

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These are hard to describe. They resemble brownies, but are so far on the fudgy end of the brownie spectrum that they’re almost candy. They’re served in candy cups if you can find them, but the alternative option is mini muffin cups, which makes the friands resemble cake. These don’t fall neatly into any category.

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They’re made similarly to brownies too, with a few interesting variations. One is that, instead of melting the butter and chocolate in a bowl set over a pot of simmering water like most brownie recipes, hot melted butter was poured over chopped chocolate, and the residual heat of the butter melted the chocolate. It provides the same effect as a double boiler, but it’s simpler.

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The other difference I noted is that the eggs are stirred in last. Usually flour is the last thing added to batters and doughs, because the more flour is worked (stirred or kneaded), the chewier and less tender the resultant baked good becomes. Plus, eggs are mostly water and they don’t easily mix into the fatty mixture of butter and chocolate, so seeing that worrisome “do not overmix” warning right after the eggs are added at the end was extra stressful.

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And lastly, and I believe most importantly, there is no leavener – no baking powder or soda, no whipped eggs. This is what makes the confections so rich that they’re almost more candy than brownie. And that is what makes them so hard to figure out.

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Apparently they’re hard to pronounce too, as I had multiple coworkers come by my office to thank me for the ‘chocolate friends’ that I brought in to share. It’s an appropriate name for a treat I chose to make for Josie’s virtual baby shower. Josie is in the no-dessert-is-too-rich club, like me, so I definitely consider her a chocolate friend. Congratulations Josie! I wish you and your family the best.

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One year ago: Banana Peanut Butter Muffins
Two years ago: Vegetable Curry
Three years ago: Country Egg Scramble

Printer Friendly Recipe
Chocolate Friands (from Tartine)

6 ounces bittersweet chocolate, coarsely chopped
16 tablespoons (1 cup) unsalted butter
1½ cups + 1 tablespoon (11 ounces) sugar
¾ cups (3.75 ounces) all-purpose flour
2 tablespoons cornstarch
¼ teaspoon salt
4 large eggs

4 ounces bittersweet chocolate, finely chopped
⅔ cup heavy cream

1. Preheat the oven to 350 degrees. Line up 48 1½-by-½ inch candy cups on 2 baking sheets, or butter and flour 24 mini-muffin-tin wells, knocking out the excess flour.

2. To make the batter, place the chocolate in a large mixing bowl. In a small saucepan, melt the butter over medium heat until very hot. Pour the butter over the chocolate and whisk or stir until smooth. In a medium mixing bowl, combine the sugar, flour, cornstarch, and salt and mix well. Add the flour mixture to the chocolate mixture in 3 batches, whisking well after each addition. Add 2 of the eggs and whisk until combined, and then add the remaining 2 eggs and whisk just until incorporated. Be careful not to overmix the batter.

3. Transfer the batter to a liquid measuring cup for pouring, and fill the cups three-fourths full. Bake until the cakes just start to crack on top, 12 to 15 minutes. Let cool for 10 minutes on a wire rack, and then unmold them if you have baked them in the muffin tins and let cool completely. If you have baked them in the paper cups, just let them cool in the cups.

3. To make the ganache, place the chocolate in a small heatproof bowl. Bring the cream to just under a boil in a small saucepan. Pour the cream over the chocolate and let sit for a minute or two. Stir gently with a rubber spatula until the chocolate is melted and smooth.

4. Make sure the friands are cool before dipping them into the ganache. Holding each friand by its sides, dip the top into the ganache and then shake gently to let the excess run off the side. Return the friand to the rack and let the ganache set up in a cool place for about 1 hour.

5. Don’t put the friands in the refrigerator to set up if your kitchen is hot because condensation will form on the tops when you take them out, ruining the smooth look of the ganache. The only way to avoid the condensation is to place them in an airtight container before putting them in the refrigerator adn then to leave them in the refrigerator and then leave them in the container when you remove them from the refrigerator until they come to room temperature, or to serve them right away.

6. Serve the friands within a day of making, or store them in an airtight container in the refrigerator for up to 5 days.

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raspberry-swirled cheesecake cupcakes

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I did a lot of things I’m proud of this weekend. I didn’t have to work Friday, so I kicked off the three-day weekend with the second-longest run I’ve ever done, and the longest run that wasn’t part of a big race. Then I made Dave give me hourly high-fives for the rest of the day.

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The next day, I had my first-ever paid baking order. A coworker hired me to make a dozen each of two different types of cupcakes for her daughter’s wedding. Two dozen isn’t a lot of cupcakes, but I wanted to get them just right, with great taste and beautiful garnishes.

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Less than an hour after I dropped those off, we had a bunch of people over to watch football – the first time Dave and I have entertained more than a couple friends at a time since we’ve been married. By keeping things casual (or at least, my version of casual), enlisting a lot of help from Dave, and being creative with what I already had around, I managed to entertain the way I like to – with a lot of food, of course – but without a lot of stress.

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One of the ways I made the most of what I had available was to make extras of these cupcakes. The wedding’s colors were black, ivory, and red, so the bride chose these raspberry-swirled cheesecake cupcakes drizzled with chocolate and topped with raspberry truffles, as well as chocolate cupcakes with champagne frosting topped with chocolate-covered strawberries. While I was at it, I went ahead and made extra chocolate-covered strawberries and raspberry truffles for my friends too.

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Both sets of cupcakes turned out every bit as good as I’d hoped, and that never happens! The swirls on the cheesecake were pretty and not sloppy, the drizzle didn’t cover up as much as the swirls as I was worried about, the fresh raspberries fit nicely onto the tops. The chocolate cupcakes rose into a perfect mound, and the swirls of frosting didn’t look too amateurish. My first time making chocolate-covered strawberries went just fine, even the stressful part that involved melting white chocolate. I dropped the cupcakes off and then entertained guests all evening, only spitting half-chewed chips on someone once! This is about as successful as my life gets.

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One year ago: Croissants (Tartine Bread)
Two years ago: Coffee Break Muffins
Three years ago: Green Chile Huevos Rancheros
Four years ago: Pan-Seared Steak with Red Wine Pan Sauce

Printer Friendly Recipe
Raspberry-Swirled Cheesecake Cupcakes (adapted from Martha Stewart’s Cupcakes via Annie’s Eats)

Makes 32 cupcakes

The truffles and drizzle make for a nice presentation, but the swirled cupcakes are plenty tasty and pretty on their own.
For the crust:
1½ cups (about 8 full crackers) graham cracker crumbs
4 tablespoons unsalted butter, melted
3 tablespoons sugar

For the raspberry swirl:
6 ounces (¾ cup) frozen or fresh raspberries
2 tablespoons sugar
1 teaspoon cornstarch

For the filling:
4 (8-ounce) cream cheese, at room temperature
1½ cups (10.5 ounces) sugar
Pinch of salt
1 teaspoon vanilla extract
4 large eggs, at room temperature

1. Preheat the oven to 300 degrees. Line 32 muffin wells with paper liners.

2. For the crust: In a food processor, process the graham crackers and sugar until evenly ground. Add the butter and pulse to combine, scraping the sides of the bowl as needed. Press 1 tablespoon of the crumb mixture onto the bottom of each liner. Bake until fragrant, about 10 minutes. Cool on a wire rack, maintaining the oven temperature.

3. For the raspberry swirl: Combine the raspberries, sugar, and cornstarch in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds. (Or press the raspberries through a food mill, stirring the cornstarch and sugar into the puree.)

4. For the filling: Beat the cream cheese on medium speed in the bowl of an electric mixer until smooth. Gradually add the sugar and salt, then the vanilla. Beat in the eggs one at a time, mixing well after each addition.

5. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl the puree.

6. Bake until the filling is set, about 30 minutes, rotating the pans halfway through baking. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 2 hours before serving.

Raspberry Truffles (seen on Annie’s Eats, but I didn’t use the same recipe)

6 ounces fresh raspberries
2 ounces bittersweet chocolate, finely chopped
2½ tablespoons heavy cream

1. Gently wash and dry the raspberries.

2. In a small heavy saucepan, bring the cream to a simmer over medium-high heat. (Do not rapidly boil.) Pour the cream over the chocolate. With a fork, gently stir, starting in the center and working toward the edge, until the ganache is smooth.

3. Let the mixture stand at room temperature until it’s thick enough to hold a shape, about 45 minutes, then, using a pastry bag with a small opening, pipe into the stemmed opening on the raspberries.

Chocolate Drizzle (adapted from Tartine’s Chocolate Friands)

I didn’t make this separately, I just stirred in more cream to the ganache leftover from the raspberry truffles. I’m offering it here separately as a good chocolate drizzle recipe.

2 ounces bittersweet chocolate, finely chopped
⅓ cup heavy cream

In a small heavy saucepan, bring the cream to a simmer over medium-high heat. (Do not rapidly boil.) Pour the cream over the chocolate. With a fork, gently stir, starting in the center and working toward the edge, until the ganache is smooth.

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For the chocolate cupcakes, I used this recipe for the cupcake portion; this champagne buttercream for the frosting; and this method for the chocolate-covered strawberries.

quinoa black bean burrito bowls

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I know there’s nothing groundbreaking about this combination. Topping black beans and starch with lettuce, tomatoes, and cheese is always going to be good. Still, it’s worth talking about, just because it’s such a tasty meal, not to mention it has all of my other favorite dinner characteristics – it’s healthy, easy, and flexible.

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When I made this, I prepared the quinoa and black bean mixture over the weekend. The next night, when I knew I’d be getting home late, all I had to do was heat up the base and chop the toppings. Not that the first step takes long on its own, as it’s just sauteing onions with garlic and spices, adding liquid and quinoa to simmer, and stirring in black beans. But it’s nice to have meals that aren’t any worse for being made ahead and reheated.

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I’ve put these same toppings in tortillas with meat and beans, as well as over rice instead of quinoa, and it never fails to turn into a meal I love. Adding the fresh vegetables provides a bright, fresh contrast to the warm spicy beans and carbs. Classic flavors, combined in a slightly new way – it isn’t groundbreaking, but it’s one of my favorite new weeknight meals anyway.

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One year ago: Chocolate Friands
Two years ago: Baked French Toast
Three years ago: Potato Tomato Tart
Four years ago: Banana Nutella Crepes

Printer Friendly Recipe
Quinoa Black Bean Burrito Bowls (adapted from Shiksa in the Kitchen via Prevention RD)

Serves 4

I also added about 4 ounces of Hatch green chiles, roasted, peeled, seeded, and diced, when I stirred in the lime juice.

1 tablespoon olive oil
1 onion, diced
¼ teaspoon salt
2 garlic cloves, minced
2 teaspoons chili powder
1 cup water
1 cup quinoa, rinsed and drained
2 (15-ounce) cans black beans, rinsed and drained
juice of ½ lime
toppings – shredded lettuce, diced tomatoes, cilantro, cheddar cheese or queso fresco, diced avocado, salsa, sour cream or Greek yogurt, black olives

In a medium saucepan over medium heat, heat the oil until it flows like water when the pan is tilted. Add the onion and salt; cook, stirring occasionally, until the onion is just browned at the edges, 6-8 minutes. Add the garlic and chili powder and cook, stirring constantly, until fragrant, about 1 minute. Add the water, quinoa, and black beans; bring to a simmer, then cover the pot and reduce the heat to low. Simmer 15 minutes; without removing the lid, let the quinoa sit off the heat for an additional 10 minutes, until tender. Remove the lid, add the lime juice, and fluff the quinoa with a fork. Serve with your desired toppings.

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Recipes made for Tuesdays with Dorie and the Daring Bakers are listed here.

blood orange cosmopolitans
cranberry apple brandy
grapefruit margaritas
hot chocolate mix
hot mulled cider
mai tai
peach-riesling sangria
strawberry daiquiris
tonga punch
vodka gimlet
watermelon agua fresca

appetizers and dips
asian peanut dip
baba ghanoush
bacon-wrapped stuffed dates
baked reuben dip
bruschetta with chickpea puree
butternut squash and pancetta phyllo cigars
cheddar shortbread
crostini topped with ricotta and braised zucchini
deviled eggs with tuna
flatbreads with honey, sea salt, and thyme
glazed pecans
goat cheese, pesto, and sun-dried tomato terrine
goat cheese-stuffed mini peppers
greek yogurt dill dip
herbed lima bean hummus
honey yogurt dip
parmesan bacon crackers
pesto goat cheese spread
phyllo triangles with crawfish filling and with mushroom filling
prosciutto-wrapped neufchâtel-stuffed jalapenos
ranch dressing
roasted garlic balsamic white bean dip
roasted onion and bacon dip
rosemary, gruyere, and sea salt crisps
seven-layer dip
shrimp and avocado ceviche
shrimp canapés à la suede
smoked salmon mousse
stuffed squash blossoms
sun-dried tomato dip
sun-dried tomato jam
stuffed mushrooms with sun-dried tomatoes

asian-style chicken noodle soup
basic lentil soup
butternut squash soup with spiced creme fraiche
chickpea rosemary soup
creamy mushroom soup
crockpot chicken broth
curry coconut chickpea soup
hearty lentil soup
hot and sour soup
mushroom farro soup
pappa al pomodoro
pasta e fagioli
roasted cauliflower soup with feta
roasted tomato soup
roasted vegetable bean soup
shrimp tortilla soup
spanish chickpea and spinach stew
thai-style chicken soup
tomato soup with chicken meatballs
tortellini soup with carrots, peas, and leeks
white chicken chili

antipasti salad
arugula salad with prosciutto, figs, walnuts, and parmesan
asparagus arugula salad with cannellini beans and balsamic vinegar
asparagus, bacon, and egg salad
bacon ranch salad with salmon
basic coleslaw
brussels sprouts and kale salad with pecorino and almonds
caesar salad
carrot avocado salad
chanterelle salad with speck and poached eggs
cherry tomato salad
chopped salad
creamy buttermilk coleslaw
farmers market salad with spiced goat cheese rounds
green bean salad with anchovies and peperoncini
green goddess salad
grilled corn salad
grilled potato salad with watercress
kale caesar salad
kale salad with currants, pine nuts, and parmesan
kale salad with garlic vinaigrette
lentil salad with butternut squash and goat cheese
mediterranean chopped salad
mediterranean pepper salad
mediterranean salmon salad
pickled coleslaw
poached eggs with arugula and polenta fingers
roasted butternut squash salad with warm cider vinaigrette
salad with herbed baked goat cheese
salad with pancetta, peperoncini, and parmesan
shrimp and crab avocado salad
summer chopped salad with feta
tofu croutons

barbecue turkey meatballs with cheddar corn quinoa
buffalo chicken pizza
chicken artichoke pesto calzones
chicken curry
chicken empanadas
chicken fajitas
chicken gyros
chicken mushroom spinach lasagna
chicken parmesan
chicken spiedies
chicken tikka masala
chicken with forty cloves of garlic
crispy baked chicken strips
crockpot beans and rice
fresh pasta with braised quail
general tso’s chicken
green chile chicken enchiladas
green chile chicken tacos
jamaican jerk chicken
lighter chicken and dumplings
roasted chicken thighs with root vegetables
roasted chicken with caramelized shallots
salted herbed roast turkey
skillet turkey meatballs with lemony rice
spice-rubbed picnic chicken
turkey burgers
turkey porchetta

beef and lamb
argentinian hot dogs
beef barbacoa
beef in barolo
beef satay with spicy mango dip
beer-marinated flank steak
boeuf bourguignon (julia child)
bolognese hot dogs
bolognese sauce (comparison of 3 recipes)
braised beef short ribs in tomato sauce
brisket and brie tacos
crepe manicotti with ragu and bechamel
fig-glazed burgers with onion jam
goat cheese and braised lamb shank ravioli
herbed lamb chops with pinot noir sauce
home corned beef
lahmahjoon (armenian lamb pizza
lamb stew
lasagne bolognese
lemon lamb meatballs
manchego cheese and garlic hot dogs
meatball-stuffed zucchini
meatier meatloaf
muffuletta hot dogs
pan-seared steak with red wine pan sauce
pasta with tiny meatball sauce
philly cheesesteaks
pizza with lamb meatballs, caramelized onions, and parsley
pot roast
pot roast pappardelle
prosciutto lamb burgers
short rib and dried porcini lasagne
shredded beef tacos
spaghetti and meatballs
steak au poivre
steak sandwiches
stuffed butterflied leg of lamb
thai-grilled beef salad
turkey ricotta meatloaf
wine-braised beef
yogurt-marinated lamb kebabs

asian lettuce wraps
bacon-wrapped pork tenderloin medallions
banh mi
barbecued pulled pork
barbecued spareribs
carne adovada
crockpot pulled pork
franks and beans
garlic-mustard glazed skewers
herb roasted pork loin
honey ginger pork tenderloin
korean pork medallions with asian slaw
mushroom prosciutto lasagna
pasta with broccoli, sausage, and roasted red peppers
pigs in a blanket
pizza with brussels sprouts, bacon, and goat cheese
pizza with caramelized onions and fennel
pizza with figs, prosciutto, gorgonzola, balsamic and arugula
pizza with prosciutto, roasted tomatoes, and goat cheese
pizza with ricotta, caramelized onions, and prosciutto
pork chops loco moco
pork tenderloin with rhubarb sauce
red beans and rice
sausage and spinach stuffed shells
sausage apple hash
sichuan green beans
sweet potato mezzalune with sausage-ricotta filling
swiss chard, mushroom, sausage lasagna
tacos al pastor

bacon-wrapped scallops with port reduction
beer-battered fish
broiled salmon with marmalade-mustard glaze
california roll burgers
chipotle shrimp
crab towers with avocado and gazpacho salsas
crawfish, roasted tomato, and farmers cheese pizza
crispy bagel roll
fish tacos
grilled salmon with blueberry barbecue sauce
grilled shrimp and tomatillo enchilada casserole
jalapeno-baked fish with roasted tomatoes and potatoes
kung pao shrimp
mussels fra diavolo
pad thai
panko-crusted salmon
pan-seared halibut in white wine sauce with green beans and tomato-scallion relish
pan-seared shrimp with tomatoes and avocado
pasta puttanesca
pasta with salmon in pesto cream sauce
pepper-crusted salmon with wasabi dipping sauce
poached salmon pasta salad
pomegranate-glazed salmon
quinoa puttanesca
quinoa with salmon, feta, and dill
salmon cakes
salmon clubs with avocado butter
salmon tacos with avocado-tomatillo slaw
scampi fra diavolo
seafood lasagna
shrimp and andouille over green chile cheese grits
shrimp and feta macaroni and cheese
shrimp burgers
shrimp ricotta ravioli
smoked salmon kale carbonara
soba bowls with tea-poached salmon and roasted broccoli
summer rolls
sushi bowls
sushi rolls
vietnamese shrimp and quinoa salad

african pineapple peanut stew
artichoke ravioli
baked ziti
black bean burgers
black bean quinoa salad with tomatillo salsa
black bean-roasted squash-goat cheese enchiladas
black bean squash burritos
braised white beans with zucchini, tomatoes, and potatoes
brown rice with black beans and cilantro
butternut squash and goat cheese ravioli with sage browned butter
butternut squash macaroni and cheese
carrot ricotta ravioli
cauliflower cheese pie with grated potato crust
cherry tomato cobbler with gruyere biscuits
chickpea and butternut squash salad
creamy brussels sprouts and mushroom lasagna
creamy taco mac
crockpot beans and rice
eggplant rollatini
farro and pine nut salad
fettuccine alfredo
ginger fried rice
green chile rellenos
green pea ravioli in lemon broth
grits, cheese, and onion souffles
lentil goat cheese burgers
lentil marinara
lentil tacos
macaroni and cheese
marinated roasted tofu
masa pancakes with chipotle salsa and poached eggs
pasta with asparagus and goat cheese
pasta with baked ricotta and sweet tomato sauce
pasta with broccoli, chickpeas, and garlic
pasta with brussels sprouts and pine nuts
pasta with cauliflower, walnuts, and ricotta salata
pasta with meyer lemon, creme fraiche, and parmesan
pasta with no-cook tomato sauce and fresh mozzarella
pasta with roasted red pepper sauce
pasta with tomatoes, swiss chard, and goat cheese
pasta with zucchini cream sauce
penne alla vodka
pizza bianca with goat cheese and greens
pizza with zucchini, goat cheese, and lemon
poblanos stuffed with black beans and cheese
potato tomato tart
pumpkin apple pizza
pumpkin goat cheese ravioli
quinoa black bean burrito bowls
quinoa patties
quinoa tabbouleh
quinoa with roasted brussels sprouts, pine nuts, and parmesan
red beans and rice
red kidney bean curry
rice noodle salad with peanut dressing
ricotta spinach tofu ravioli
roasted red pepper pasta salad with peas and beans
shitake mushroom and lentil asian tacos
soba salad with feta and peas
spicy mexican beans and rice
spinach artichoke pizza
spinach feta pine nut tart
squash kale pizza
spinach mushroom lasagna (slow cooker)
stovetop macaroni and cheese
taco pasta salad
toasted vegetable subs
tofu mu shu
tomato and four cheese lasagne
tomato mozzarella tart with basil crust
tuscan-style couscous salad
twice-baked potatoes with broccoli, cheddar, and scallions
vegetable curry
vegetable lasagna
vegetarian chili
vegetarian lasagna
wheat berries with caramelized onions, lentils, and feta
white bean avocado sandwich
whole wheat pasta with greens, beans, tomatoes, and garlic chips

side dishes
aligot (french mashed potatoes)
barbecue cowboy beans
braised artichokes with creamy dipping sauce
braised potatoes
brown rice
brussels sprouts braised in cream
butternut squash risotto
cauliflower cheese pie with grated potato crust
cauliflower with mustard lemon butter
cranberry grappa jelly
cranberry sauce with port and dried figs
fresh pasta
garlic-roasted mushrooms
gratin dauphinois
green chile mayonnaise
grilled artichokes
grilled potato and vegetable salad
hashed brussels sprouts
herb-roasted onions
marinated mushroom salad
mashed potatoes
mashed potatoes with kale
mashed potatoes with root vegetables
mulled wine cranberry sauce
pan-roasted asparagus
potato galette
pumpkin risotto
red pepper risotto
rice and peas
risotto with peas
risotto with swiss chard
roasted baby artichokes
roasted brussels sprouts
roasted brussels sprouts and butternut squash with bacon porter dressing
roasted carrots
roasted kale
roasted root vegetable stuffing
sautéed cabbage with hot sauce
sautéed shredded zucchini
sichuan green beans
slaw tartare
soft and sexy grits
spinach feta pine nut tart
summer vegetable gratin
twice-baked potato cups with caramelized shallots
twice-baked potatoes
yukon gold and sweet potato gratin
white wine gravy

savory breakfasts
bacon egg toast cups
bacon mushroom breakfast skillet
baked eggs with spinach and mushrooms
breakfast strata with sausage, mushrooms, and monterey jack
corned beef hash
country egg scramble
eggs in tomato sauce
egg sandwiches with goat cheese, scallions, and prosciutto
fried egg and sausage ciabbata breakfast pizzas
fried eggs with garlic yogurt sauce
green chile huevos rancheros
hash browns with sauteed vegetables and poached eggs
sausage and red pepper hash
scotch eggs
spinach, artichoke, and red pepper strata
steak and egg green chile hash
sweet corn hash
sweet potato hash
yogurt hollandaise

sweet breakfasts
apple pancakes with cinnamon butter
baked french toast
banana and peanut butter stuffed french toast
banana-nutella crepes
banana-walnut pancakes
basic pancakes
brandied berry crepes
carrot cake pancakes
cornmeal pancakes with cherry compote
dried fruit compote
fruit bruschetta
german apple pancake
lemon pancakes with blueberry syrup
lemon poppy seed waffles
multigrain pancakes with apple, cranberry and pecan topping
pumpkin oatmeal brulee
protein waffles
pumpkin pancakes
steel-cut oatmeal with maple sauteed apples
yeasted waffles

yeast bread
100% whole wheat sandwich bread
adapting bread recipes with whole wheat
anadama bread
caramel apple cinnamon rolls
cinnamon rolls
country crust bread
country-style sourdough bread
crescent rolls
croissants (martha stewart – fresh yeast)
croissants (martha stewart – instant yeast)
croissants (tartine)
croissants (tartine bread)
danishes – pear almond and lemon ricotta
deli-style rye bread
english muffins
european-style hearth bread
grilled pita
kaiser rolls
no-knead bread
olive oil bread
pain a l’ancienne
pain ordinaire
pigs in a blanket
pizza dough (slow-ferment)
pull-apart stuffing knots
pumpkin cinnamon rolls
pumpkin yeast bread
rustic bread (comparison of 3 recipes)
sandwich rolls
sandwich thins
semolina bread
sourdough bagels
spinach bread
stuffed sandwich rolls
tartine country bread
whole wheat bagels
whole wheat brioche
whole wheat challah

quick breads
apple cider doughnuts
apple muffins
banana coconut muffins
banana peanut butter muffins
blueberry muffins (comparison of 3 recipes)
bran muffins
brown soda bread
buttermilk scones
cheddar puffs with green onions
corn tortillas
cranberry orange muffins
cranberry orange scones
double coconut muffins
flaky biscuits
fresh strawberry scones
goat cheese scallion muffins
grapefruit honey scones
lemon ginger scones
lemon poppy seed muffins
lemon ricotta strawberry muffins
maple oatmeal scones
moo shu pancakes
oatmeal pancakes
oatmeal raisin muffins
peanut butter and jelly muffins
raspberry ricotta scones
rhubarb crumb coffee cake
rhubarb muffins
puff pastry dough
pumpkin ginger muffins
pumpkin scones
quick baking powder pizza dough
raspberry lemon petits fours
rhubarb scones
ultimate banana bread
whole wheat almond bread
zucchini bread

almond biscotti
banana caramel whoopie pies
belgian brownie bites
black bean avocado brownies
blackberry pie bars
blueberry and cream cookies
blueberry lemon date bars
brown sugar cookies
brownies (comparison of 4 recipes)
butterscotch peanut butter chocolate rice krispy treats
caramel apple cheesecake bars
chai snickerdoodles
cheddar shortbread
cheesecake thumbprint cookies
cinnamon macarons with apple buttercream
chocolate chip cookies (comparison of 4 recipes)
chocolate chip cookies (another comparison of 4 recipes)
chocolate chip cookies (Cook’s Illustrated’s Perfect)
chocolate chip cookie experiments
chocolate chunk oatmeal cookies with dried cherries and pecans
chocolate sandwich cookies
chocolate sugar cookies
cocoa nib peanut butter bites
confetti cookies
cranberry swirl shortbread
cream cheese brownies
cream cheese chocolate chip cookies
cream cheese spritz
deep dark chocolate cookies
devil’s food cookie butter sandwiches
double/triple chocolate cookies
gingerbread cookies
glazed lemon cookies
green tea macarons
hazelnut dried cherry biscotti
key lime bars
lemon bars (comparison of 3 recipes)
lemon cream cheese bars
lemon ricotta cookies
lemon squares
lime meltaways
maple nutmeg cookies
mocha biscotti
noir bars
orange-oatmeal-currant cookies
orange vanilla creamsicle whoopie pies
oreo cheesecake cookies
parmesan bacon crackers
pumpkin biscotti
pumpkin oatmeal cookies
raspberry bars
raspberry cream cheese brownies
red velvet whoopie pies
roll-out sugar cookies (comparison of 4 recipes)
salted brown butter rice crispy treats
slice and bake brown sugar cookies
s’mores bars
strawberry crinkle cookies
strawberry white chocolate brownies
triple chocolate espresso brownies
walnut cinnamon slices
wheatmeal shortbread cookies
white chocolate macadamia nut cookies
whole wheat biscotti with pistachios, apricots, chocolate, and lavender
whole wheat chocolate chip cookies

cake and frosting
almond lemon cream cheese coffee cake
amaretto cheesecake
apple cake
applesauce snack cake
banana cake with cream cheese frosting
banana cream pie cupcakes
bittersweet chocolate and pear cake
blackberry cake with raspberry filling and cream cheese frosting
bourbon pound cake
bourbon pumpkin cheesecake
brown butter peach shortbread
buche de noel
candy corn cheesecake
cappuccino fudge cheesecake
cheesecake (comparison of 3 recipes)
cheesecake squares with sour cream topping
chocolate chip cookie dough cupcakes
chocolate frosting (comparison of 3 recipes)
chocolate oreo blackberry cake
chocolate port wine cake
chocolate stout cake
cinnamon zucchini cake with cream cheese frosting
classic pound cake
coconut cake
confetti cake
cream cheese pound cake
dulce de leche cupcakes
eggnog cupcakes
gingerbread cake
goat cheese almond strawberry cheesecake
guinness chocolate cupcakes with irish cream buttercream
hershey’s perfectly chocolate chocolate cake
kentucky butter cake
key lime cheesecake
lemon cake with lemon curd filling
lemon cheesecake
lemon meringue cake
lemon pound cake
maple walnut cupcakes
margarita cupcakes
mixed berry buttermilk bundt cake
old-fashioned chocolate layer cake
pumpkin chocolate chip bars
pumpkin cupcakes (comparison of 3 recipes)
raspberry-swirled cheesecake cupcakes
red velvet cake (comparison of 5 recipes)
rhubarb snack cake
rhubarb sour cream pound cake
spiced layer cake
strawberry and chocolate cupcakes
strawberry buttercream
strawberry buttermilk cake
strawberry cake (comparison of 2 recipes)
strawberry champagne cupcakes
strawberry cheesecake
strawberry cream cake
strawberry lemonade bars
strawberry shortcake cupcakes
sweet potato cake
triple chocolate cupcakes (comparison of 2 recipes)
vanilla bean cupcakes
vanilla icing/buttercream (comparison of 4 recipes)
white cake (comparison of 3 recipes)
white cake (another comparison of 3 recipes)
yellow cake (comparison of 3 recipes)

pies and tarts
apple brandy hand pies
apple-cranberry pie
apple galette
apple slab pie
apple tart
banana cream pie (bon appetit)
banana cream pie (cook’s country)
banana cream pie (tartine)
berry jam and chocolate mousse tart
bittersweet chocolate pumpkin tart
blackberry plum streusel pie
blueberry pie
chocolate cream pie
chocolate hazelnut tarte soleil
coconut cream pie (tom douglas)
coconut cream tart
cranberry almond crostata
easy foolproof pie dough
lavender almond peach tart
lemon curd tart
marbled pumpkin cheesecake tart
passion fruit meringue tart
peach raspberry galette
pumpkin pie
strawberry balsamic slab pie
strawberry cream pie
strawberry poptarts
strawberry rhubarb pie
summer berry pie

fruit desserts
cranberry nut dessert
strawberry rhubarb crisp bars

custard, pudding, ice cream
beer ice cream
blackberry swirl ice cream
bourbon ice cream
brown rice pudding
chocolate mousse (comparison of 3 recipes)
coffee gelato
creme caramel/flan
green tea crème brûlée
honey ice cream
maple pots de creme
mango cream puffs
meyer lemon semifreddo
prosecco raspberry gelee
rice pudding
strawberry daiquiri ice cream
strawberry lemon sorbet
stuffed mascarpone strawberries
tapioca pudding (comparison of 3 recipes)
vanilla ice cream

candied orange peel
chocolate friands
chocolate truffles
pumpkin seed brittle
salted chocolate caramels
vanilla bean caramels
white chocolate lemon truffles

decorated sugar cookies
christmas star wars characters
radiation symbols and suits
star wars characters
wedding cakes

homemade mustard
roasted rhubarb jam