Recipe and Tips: Hungarian Walnut Torte

Recipe and Tips: Hungarian Walnut Torte

This is a spectacular 3-layer walnut torte, about 4 inches tall, filled and frosted with mocha whipped cream.  The tender, not too sweet, cake layers–given their structure and flavor from ground walnuts and fresh bread crumbs–are leavened only by beaten eggs. 

Pulla: Finnish Cardamom Raisin Yeast Bread

Pulla: Finnish Cardamom Raisin Yeast Bread

Pulla Cardamom Bread, a national bread of Finland, is popular year-round in Finland. Hits the spot any time of day. For beast results grind the cardamom seeds with a mortar and pestle.

Chocolate Almond Macaroons

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

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…

Cranberry Pecan Muffins

Cranberry Pecan Muffins

I was given a version of this recipe by Sherry Strange, a cook who attended one of my food processor classes many years ago. She told me it was a specialty of the Jared Coffin House, a historic inn in Nantucket, and asked me if I would adapt it for the food processor. I told her I’d give it a try and after several attempts I succeeded.

Lost and Found: Pendl’s Bakery

Lost and Found: Pendl’s Bakery

A long, long time ago, in the mid-1980s, my wife and I made a stop in Ketchum, Idaho, on our way home to Missoula, Montana.  We got a bite to eat and then wandered about town to get the lay of the land.  Always on…

Chocolate Pecan Meringues: A Special Kiss

Chocolate Pecan Meringues: A Special Kiss

Meringues have always fascinated me. What a stunning notion that you can beat air and sugar into a viscous mass of gloppy egg whites and transform it into a billowy white stiffness that bakes into something crunchy yet chewy.

Chocolate Macadamia Nut Bars

Chocolate Macadamia Nut Bars

I tasted these bars for the first time a few years ago on a visit to Hawaii’s Big Island.  They have a buttery brown sugar shortbread cookie base packed with toasted macadamia nuts, a layer of caramel that bakes into the shortbread layer, and a generous topping of bittersweet chocolate.