Cheddar Crusted Cherry Pie
Last weekend, I made a special pie for a pie contest at the Jazz Age Lawn Party on Governor’s Island:
Cheddar Crusted Cherry Pie!
Since cherry season was nearly over [when I made the pie], I’d thought I’d honor American cuisine by using the last cherries of the year and also incorporate good ol’ cheddar cheese into the crust.
Monster Cookies
Oh the memories! Monster cookies reminds me of the awkward and trying times in middle school but I still love them.
Monster Cookies are cookies composed of chocolates, raisins, nuts, sugar and quick oats. They are one of the most memorable things I made in my middle school home ec class.
Marshmallow Filled Cupcakes [Disasters]
What do you do with a bag of oversized marshmallows? Make marshmallow filled chocolate cupcakes.
The idea sounded crazy and fun (albeit irrational) at first because I really wanted to find interesting ways to use up the peach-sized marshmallows instead of making gigantic s’mores or roasting them somewhere (probably illegally) in New York City.
Double Chocolate Cherry Cookies
Lately I’ve been so busy with work that it seems like that the only time I get to bake is on the weekends — that’s why you haven’t seen a lot of baking posts. This weekend, I made cupcake (specifically color barf/tie-dyed/Grateful Dead cupcakes) and these double chocolate cherry cookies:
Garlic and Rosemary Rolls
I wanted to make crunchy bread sticks for dinner one night and I found a fantastic recipe from Brigit Légere Binns’ Polenta using cornmeal. I changed the recipe a little by adding rosemary and garlic — it smelled pretty good but I wasn’t crazy about the texture so I made a batch of them into rolls instead of the bread sticks. The rolls turned out a lot better: it was so savory, soft, and flavorful. These little rolls could make great sandwich buns or vessels for cheese and/or butter.
Interested in baking this? Prepare your mise en place (French for “arranging and setting up your ingredients so you don’t have a baking disaster”) because this recipe requires three different kinds of flour. Things could get messy.
Buttery Shortbread
I had originally promised on Twitter that I was going to post a recipe with persimmons but that didn’t go too well. I still need to add (and change) a few things so I can post a good recipe for…persimmon cake! I’m posting something else I made instead:
Shortbread!
← older
