There will be no buttercream in this book. I find it persnickety and overly sweet. Layer cake is an act of balancing flavor—if the base is sugary, as most cakes are, the fillings should introduce tang. Fruit is great for this purpose, but in winter, when fresh berries seem like a distant memory, or I’m sick of citrus, I turn to dairy for an acidic punch: cream cheese, labneh, or sour cream. Rather than relying on my unsteady hand to level the cakes, I bake three layers individually. I use Natasha Pickowicz’s stress-free method for building cakes, constructing the layers in a deep, sturdy cake pan or pot so the layers remain stable. Together, the tender chocolate cake, coconut custard, and dark chocolate cream cheese frosting taste like heaven. The addition of coconut flakes on the exterior adds a pleasing crunch and hides any crumb coat missteps. This base recipe also works beautifully for a single layer cake; just divide the recipe in half and bake it in a 9-inch (23 cm) round cake pan.
I’ve shared versions of this brownie recipe (they’re around, hidden like Easter eggs in corners of the internet) for the true dark choco-late lovers out there like me, those of us who feel a predictable long-ing for rich, bitter chocolate to close a satisfying dinner.
This is wildly simple to make and one of those desserts that my friends can’t stop eating. It’s a sweet dessert that’s just pulled back from the edge by the bitterness of the tahini, alcohol and walnuts, resulting in something altogether grown-up. The caramelized walnuts, which – I warn you – are completely addictive, are adapted from Alison Roman. Meanwhile, the brown sugar bananas, while optional, add further indulgence and make this dinner-party-worthy.
It is best to use a Middle Eastern brand of tahini for this recipe in order to get the right texture. This dessert requires freezing overnight.
A buckle was one of my signature cakes when I worked as pastry chef for the Gjelina Group. Every bite is tangy, tart, and deliciously rich. I love this cake with mixed berries, but using one single variety can also be nice. If you’re serving it after dinner, add some fresh berries and a little whipped cream on the side.
I’m not a gambling person—unless you count a friendly wager on who will win The Bachelorette—but good money says this recipe will become one of your favorites. Made with just four simple ingredients, these wafers may sound plain, but don’t let them fool you—they’re a 100/10. Completely crushable on their own, used in place of ladyfingers in your next tiramisù, or rolled thin for cutout cookies, these wafers are endlessly usable, though it won’t surprise me if they never quite make it into your pantry, because they’re so darn delicious right off the sheet pan.
If you’re feeling more playful than functional, ditch the round and use any shape cookie cutter. Adjust the bake time: longer for larger shapes and shorter for smaller shapes.
This is our house granola, because it is both delicious and adaptable. Swap out the nuts, sub in seeds, mix in whatever dried fruit you want. I’ve even made it with maple syrup instead of date molasses. But this is the version we like best. The date molasses and tahini swathe each morsel in an addictive, salty-sweet coating that is hard to stop snacking on. We spoon this granola onto yogurt, use it to top fruit crumbles, layer it in parfaits, and eat it out of hand throughout the day.
If you like your granola on the chewy side, bake it for less time (35 to 45 minutes) and pack it more tightly in the baking sheet; for crispier granola, bake it longer (40 to 50 minutes) and spread it out in a thinner, more even layer. As always, much depends on your individual oven.
When a recipe requires four sticks of butter and five cups of almonds, can there possibly be a downside? No. Charlotte Midthun of Granite Falls encountered this recipe in First for Women magazine and had a hunch it would be a hit. “I took these to a party, and everyone loved them,” she said. “I’ve been making them ever since. They’re such a nice contrast to all the chocolate cookies and sugar cookies at Christmas.” They sure are.
This adaptation of a classic CHamoru marinade has become my go-to for grilling chicken and pork. It comes together quickly and packs a punch; soy sauce and lemon deeply penetrate the meat, which is then infused with abundant garlic and ginger. Start your marinade the morning of your cookout instead of the night before, as this soy-heavy marinade is potent. Once you begin cooking, baste the chicken with the remaining marinade several times to glaze and char, being sure to let the marinade cook before taking the meat off the grill.
Almond butter is pretty mild in flavor, but crisp almonds, chocolate, and punchy freeze- dried strawberries make these a special little snack. Feel free to substitute peanut butter or any other nut butter for the almond butter. If your almond butter is unsalted, add an additional pinch of salt to the dough. Toast the almonds in the oven while the bars are baking to save yourself some prep time.
Hot puddings are a great thing to make and eat in the cold weather, there is something so comforting and warming about them. Whether you enjoy this with cold ice cream, add more depth with some double cream, or just enjoy it on its own, this chocolate pudding has a lovely puddle of sauce at the bottom. The addition of cinnamon and cardamom would make anyone go for seconds.