February 7, 2009
This recipe has a sad name, which, I hope, will not mislead. When I first saw it, I was reminded of this night when I was out with some girlfriends a few years back and I was in a really dark mood. I’m talking apocalyptic, what’s-the-point-because-with-global-warming-the-planet-is-doomed, we’re-all-food-for-the-wor
ms-anyways kind of dark. My friends drew stares from fellow restaurant patrons as they all, in unison, made these “Wotttt wahhh” sounds, which in my TV-less existence prompted me to google the SNL Debbie Downer sketch.
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January 21, 2009
The biggest problem with keeping cookbooks in the bedroom is that some mornings, as soon as my eyes open, I’ll find myself with a rumbling stomach, gazing over at book after book containing endless possibilities for curbing my hunger. With blueberries burning a hole in my fridge and a running streak of 3 for 3 with the recipes of baking goddess Dorie Greenspan, I didn’t even need coffee for my brain to process the next logical step.
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January 1, 2009
Last night a few of us gathered at our place for an extravagant, multi-course dinner cooked by Brian to ring in a new year that we can only hope holds as many good things for us as the one that has just passed. The meal had been built up for weeks and I felt a lot of pressure to deliver an amazing dessert to round it out in the wee morning hours, post ball drop. I thought about it for days and days, but the epiphany for which I was waiting never came. With just hours before our guests arrived, I decided to whip up a celebration cake, because hey, who doesn’t love cake? And celebrations? This one features a rich, yet light and delicious devil’s food cake (made with three types of chocolate!), sandwiched between big fluffy layers of the lightest marshmallow frosting you’ve ever tasted.
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November 29, 2008
In addition to my apple pie, I wanted to bring something new to the thanksgiving table this year. Brian’s mom hosted 23 people for dinner and I wanted to bring something a little unusual, a decadent crowd-pleaser that would be rich and memorable. Cheesecake was the answer, and pumpkin at that, to be seasonal. Done and done. In my wildest dreams I never would have guessed that my first cheesecake would come out so perfectly baked, creamy yet light, and astoundingly delicious (if I do say so myself).
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