Just the Recipe: Chocolate Pecan Meringues
The original posting of this recipe has a funny baking story from Greg’s childhood. But, if you are looking for just the recipe, here it is! (The original is linked on the page.)
with Greg Patent, Award Winning Cookbook Author
Chocolate
Boston Cream Pie
Boston Cream Pie is certainly not a pie but instead is a tender two-layered cake, with a luscious pastry cream filling topped with a dreamy chocolate glaze.
Chocolate Party Layer Cake
Chocolate Party Layer Cake adds a festive presence to any party. The quick-mix cocoa batter takes 4 minutes of beating with an electric mixer and the cocoa cream frosting is ready in half that time.
Fallen Chocolate Soufflé Cake
Here’s a special dessert for Valentine’s Day. It’s a special kind of soufflé — a flourless gluten-free cake, actually — that is meant to fall before serving. How much fun is that? It’s similar to a classic soufflé batter but contains a goodly amount of…
Chocolate Almond Macaroons
I’m a macaroon lover from way back. I’m not talking about macarons, the French sandwich cookies made with beaten egg whites. Macaroons do contain egg whites, but they’re simply stirred into the other ingredients. Coconut macaroons are among my favorites—chewy and sweet and altogether a…
Bittersweet Chocolate Pecan Brownies
Sometimes I want a sweet baked treat but I don’t know what it is specifically. A cookie? Cake maybe? Often a flavor or texture or both might pop into my mind and soon clarity sets in. A few days ago I found myself in this…
Maida Heatter’s Queen Mother’s Cake
So here’s Maida Heatter’s most popular recipe, according to Saveur magazine: Queen Mother’s Cake. It’s a moist, light-textured, flourless chocolate cake made with finely ground almonds, butter, sugar, eggs, and semi- or bittersweet chocolate and glazed with a bittersweet chocolate ganache. Maida published the recipe…
A Paste that Puffs
Here’s another baking miracle that performs its magic due to air alone—choux paste or pâte à choux. It translates literally as “the pastry for making little cabbages.” Cream puffs are, hands down, the most well-known choux paste descendant. You make the dough by beating flour…
The Egg Conundrum and Chocolate Mousse Torte
Sizes of egg yolks and egg whites can vary widely. Too large a difference may cause recipes to fail. For best results weigh whites and yolks and multiply by the number called for in the recipe.
Chocolate Pecan Pie for Thanksgiving (or Anytime!)
Prebaking a pastry shell is insurance against a soggy crust in the finished pie. Just follow the recipe and you’ll get a great result.