Although I like to focus my baking efforts on end-of-summer plums and other seasonal fruits this time of year, these coconut macaroons are too good not to write about. I love the contrast of a perfectly-baked macaroon’s golden, crispy bottom and soft interior, and if you make these using unsweetened shredded coconut they deliver a lot [...]
Big City, Little Kitchen
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Category Archives: Baking
Whole-Lemon Tart
A couple of weeks ago, I had the privilege of spending a few days in Monterosso, one of the hilltop Cinque Terre towns in Italy’s Liguria region and home to possibly the most beautiful beach I’ve ever been on. At one of the town’s shops I spotted a barrel of gorgeous, rustic, locally-grown lemons, [...]
Chocolate Chip Meringues
Meringues are so French to me; one of my favorite things about Paris is looking into the windows of pastry shops and seeing huge meringues piled on top of each other in the display cases. I had never tried making them because they seem so high-maintenance–you can’t make them on a humid day, they take [...]
Banana Bundt Cake
I am especially attracted to recipes that bill themselves as “even better the next day”–as a baker who doesn’t always have a crowd to bake for, it helps being able to extend the life of a dessert (and if it is eligible to become breakfast, all the better). So when I found this recipe in Dorie Greenspan’s [...]
Fast and Easy Chocolate Chip Cookies
This New York Times recipe makes the perfect chocolate chip cookie. The downside: it’s pretty fussy. The amount of cookie dough it yields is quite large, and not easily divisible; it uses two types of flours (bread and pastry), neither necessarily a pantry staple; and must rest at least 24 hours, 72 to produce the best results. I rejiggered a recipe for White Chocolate-Butterscotch [...]
Baked’s Tuscaloosa Tollhouse Pie
A more descriptive name for this could be Cookie Dough Pie. The filling is composed of very basic ingredients (eggs, sugar, a little flour, butter) and accessorized with chocolate chips, walnuts, and whiskey; when it comes out of the oven, it’s not exactly custardy (due to the flour) and not exactly cakey, with the sweetness of pecan pie [...]
