Recipes

I hope you enjoy baking and eating these desserts and I would love to hear about your kitchen adventures. Please bear with me as I work on the website. Some of the recipes were developed for the site, while others were taken from various books I have written over the years or other projects that I have worked on.

Ménage à Trois Cookies

(from A Baker’s Field Guide to Chocolate Chip Cookies) Image by Dennis Gottlieb; food styling by Liz Duffy (The following paragraph is an addendum to the original recipe as it appeared in A Baker’s Field Guide to Chocolate Chip Cookies. Look at this picture below. While I did not enhance these cookies with milk or white chocolate […]

Mocha Chip Cheesecake brownies

(from A Baker’s Field Guide to Chocolate Chip Cookies) Type: Bar cookie Description: These deep-dark fudgy brownies are topped with a thick, creamy layer of coffee flavored cheesecake studded with mini semisweet chocolate morsels. The beauty of these brownies is their creaminess and their flexibility: they combine the luscious combination of chocolate and coffee, they […]

Chocolate Brownies (with a Crackly Crust)

These brownies are not too cakey, not too fudgy. If you bake them just right (do not over-bake) they will have qualities of both.

Toffee Fudgies

I turn to these when I want the deep chocolate flavor of a brownie recipe based on unsweetened chocolate.

Double-Layer Truffle Brownies

(from Bake it To The Limit) These are quite remarkable. They begin with a dense, fudgy brownie base filled with walnuts, which would be enticing enough, but then a ganache layer is baked right on top for a richer than rich taste and texture. These are one of my foolproof recipes that I go to […]

Lemon-Ginger Scones

Scones are my favorite treat to have with my breakfast tea, and I never tire of coming up with new variations.

banana-peanut-butter-chocolate-coffee-cake

Chocolate Chunk Peanut Butter

Banana Crunch Cake (from Bake it To The Limit) Image by Dennis Gottlieb; food styling by Liz Duffy Chocolate, peanut butter and banana together in an easy, tasty snack cake. Do not use natural or freshly ground peanut butter or the cake will be dry. Makes 9 to 12 bars Cake: ½ cup (1 stick) unsalted […]

Chocolate Raspberry Mousse Cake

(from Bake it to the Limit) Image by Dennis Gottlieb; food styling by Liz Duffy This cake is comprised of a thin vanilla sponge shell filled with a hot pink raspberry mousse. The entire cake is surrounded by a crisp, marbled chocolate band and topped with whipped cream. It is elaborate looking, but relatively easy to make […]

Blackout Cake

It has the color and flavor of the cocoa in Oreo cookies, and when combined with natural cocoa in this recipe, it gives the cake an extra-deep chocolatey boost.

Sugar Tart Crust

This is my favorite sweet tart dough due to its crispness, sweetness and ease of preparation. The key is the cake flour, which because of its low protein content, makes the dough particularly crisp and prevents it from shrinking. You do not even need to line it while blind baking; just make sure to chill […]

Pastry Cream

This creamy, smooth rich pastry cream is a classic feature in many European desserts. Variations abound: those using whole eggs, some with just yolks, some with a combination thereof. The dairy component can also range from milk to cream to a middle ground of half and half. None are “better” than another; they are just […]

Whipped Cream

Always use cream labeled “Heavy”, Whipping” or “Heavy Whipping” cream for best results and begin with the bowl and beater well chilled

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