with Greg Patent, Award Winning Cookbook Author
Adapted from “A Baker’s Odyssey,” by Greg Patent 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…
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.
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…
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…
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…
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.
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.