chocolate
Modifying baked goods to change the flavor profile is not always challenging. For small modifications, it may be as simple as swapping one extract for another or changing a spice combination. When ingredients have the potential to change the consistency of the batter or dough, it may require more adjustment
dessert
Confession: I’m not a big fan of chocolate chip cookies, or any cookies for that matter. I don’t mind them, but they’re not my preferred dessert. However, my family loves them, and demands them on a regular basis. Over the years, I’ve honed a recipe, tweaking
dessert
Gingerbread cookies are a classic holiday dessert. Their simple flavor profile and lack of complex texture begs for some decoration. Cookie cutters help with the visual appeal, but I often feel pressure to add something more complicated. Royal icing, a mixture of egg whites and sugar, is the standard go-to,
dessert
Serving size can make a big difference with food, especially finger foods. Smaller sizes can make imposing desserts or sides more accessible by empowering eaters to control the quantity. I have adapted Flour Bakery's famous Brioche au Chocolat recipe for my own use, cutting down on the size
dessert
Just like the half-moon cookies I pursued in an attempt to recreate childhood favorites, chocolate mint brownies were an obvious addition. I’m not sure why the combination of rich chocolate and the sharp taste of peppermint go so well together, but it’s an undeniably appealing combination. Surprisingly, good
bread
After giving up on pure sourdough-leavened bagels, I resumed my making usual bagels using a hybrid of commercial yeast and sourdough starter. Driven to expand my bagel repertoire, I recalled my son’s fondness for chocolate chip bagels, but thought I could take it to the next level. After my
bread
Having had a steady stream of good outcomes with plain white sourdough bread, I wondered about a sweeter version that might be a breakfast treat or dessert. Strangely, there aren't a lot of these recipes out there. Many recipes adapt traditional sweets (e.g. cakes, quick breads, muffins,