Just made these and they're quite nice. They aren't strongly chocolatey, but if they were, it would probably cover the orange. (Still looking for recipes that are both strongly chocolately and strongly orangey.) really good. Flavours are stronger fully cooled, so have some patience before you eat them. Very moist and fluffy.

Adapted fromt the ( Read more... )

Well, that was not the most successful recipe following... I totally spilled the vinegar while pouring it, so I hope I got a quantity close enough to accurate ( Read more... )

I have three ripe bananas and I want to make banana bread. The recipe I've always used is fine and dandy, but I've had better ( Read more... )

We had some bananas that went straight from tasting under-ripe to looking over-ripe. As it turns out, while I was mashing them I found that they were at their peak for eating, despite the almost totally browned skins, so Mom and I each at one since two was plenty for the cake ( Read more... )

Craving ginger thins but not feeling like all the work, I decided to look for a recipe for gingerbread cake. This is a deliciously fluffy cake, unfortunately too fluffy for bite sized gingerbread houses. I'll have to try out another recipe for that. Edit: here's the Martha Stewart one the Huang's (who made the gingerbread houses) used. Pretty ( Read more... )

I made these a few days ago, a variation on evilgecko's recipe. I didn't have exactly the ingredients she specified, plus after baking 1 sheet of dropped teaspoon cookies, I decided to make them smaller, about 1.5 inches. My smaller cookies were thinner and crisper than the big ones in the first batch and baked in half the time, which meant I could barely ( Read more... )

Bread Pudding ( Read more... )

I love popcorn, and I usually just eat it salted and buttered, but yesterday with my boy, we had popcorn with crushed black pepper (how he loves his mortar and pestle) and a generous amount of dill seed (in future, I'm going to run this through the electric grinder) in addition to the salt and butter. I like his seasoning instincts; the dill seed ( Read more... )

I clipped this from the Toronto Star several years ago. My clipping says it comes from a book called Gourmet's In Short Order. Don't ask me about that apostrophe. That's what the clipping says. Edit: turns out, it's published by Gourmet Magazine, so now I understand the title, and that it should be in with a capital I.Anyway, I've made these many ( Read more... )

I know this is an odd time to be baking, but I've been a night owl lately, so it's either bake it now, or try to make myself get up on a Saturday morning to do it. I promised to make Steph a cake ( Read more... )