Category — Holiday + Special Occasion Recipes

{recipe} Jam Nut Pinwheel Cookies

Every summer, my Dad spends his weekend scouring the countryside, climbing fences, fording ditches, and tackling brambles to collect as many blackberries, boysenberries, and raspberries as he can find. Then he makes copious amounts of sweet, sticky jam so we can enjoy the berries throughout the year. What better way to enjoy this homemade jam than rolled up and baked into a light and flaky sugar cookie?

jam cookie

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August 1, 2013   No Comments

{recipe} Spiced Coconut Hummingbird Cake

All of a sudden, Hummingbird Cake is everywhere. I saw it on two popular blogs the day after I first tried it at Dixie in San Francisco. I had questions, like what the heck is it? Why is it so good? And why is it called “Hummingbird Cake?”


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May 20, 2013   4 Comments

{how to} A Cake Shaped Like the Number One (for My Number One Boy)

My little guy is one year old today! So I made this birthday cake to celebrate.

birthday cake
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March 16, 2013   9 Comments

{make this} The Bostini – Like Boston Cream Pie, Only Better

For years my aunts would brag about this dessert from Scala’s, the Bostini – they just couldn’t get enough of it. I finally got to try it, and I was completely won over. Orange chiffon cake laying in a pool of warm vanilla custard sauce, topped with a rich chocolate glaze. It’s like a Boston Cream Pie, only much, much better.

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January 10, 2013   No Comments

{recipe} Sesame Ginger Candy

Do you remember eating sesame candy as a kid? I used to love the sticky little rectangles of sesame seeds suspended in a honey-sweet bar. Great news: it’s actually pretty easy to make at home, and you can add a bit of grated ginger to make it even tastier.

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January 4, 2013   4 Comments

{gingerbread in the house} Non-Traditional Gingerbread “Houses” I Have Made and Loved

Today I will be making my fourth non-traditional gingerbread house – I will keep it a surprise for the moment – so I found myself looking back on the last three years of crazy gingerbreading for ideas and inspiration. Since I (and the small group of friends on Team Gingerbread) only do it once a year, I find I sometimes forget crucial technical matters, like: never use Pirouette cookies as structural support (they break down and sag within 24 hours!) and an elaborate gingerbread backdrop is more trouble than it’s worth (too heavy, so there is far too much support needed.) On this eve of another explosive gingerbread creation, I wanted to share a little roundup of the past 3 years’ efforts.

Important note: I am a stickler for everything being edible in these – even structural supports. The only thing you can’t eat is the base, which is usually cardboard covered in foil or wrapping paper.

2009: The Gingerbread Casbah

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December 14, 2012   4 Comments

{make this} Brown Butter Snickerdoodles from Ambitious Kitchen

I’ve always liked snickerdoodles well enough, but they have never really knocked my socks off. It turns out what they are missing is some brown butter to put them over the top. This recipe from Ambitious Kitchen does the trick – you get soft, chewy, cinnamon-y cookies that pair perfectly with ice cream or a big glass of milk.

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December 13, 2012   2 Comments

{recipe} Pea and Leek Pancakes with Black Pepper Crema

Last week I shared my favorite potato pancake substitute, the Korean vegetable pancakes known as jijims, but seeing as there are still 5 more days of Hanukkah left this year, I thought you might like another non-traditional latke stand-in: the pea and leek pancake.

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December 11, 2012   No Comments

{recipe} Salted Chocolate Matzah Toffee

I haven’t blogged in awhile because I’ve been working on another project – having a baby! Yesterday he was three weeks old and things are normalizing pretty quickly, so I was able to find time to make this toffee for a Passover Seder we were invited to last night… and baby even slept well enough for me to write up the recipe and share it.

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April 7, 2012   12 Comments

{recipe} Rainbow Fudge

I saw a recipe for rainbow fudge on Pinterest recently, and knew I had to make it. (For a full-fledged adult in her mid-30s, it turns out I’m pretty into rainbows.) But, I wouldn’t be me if I didn’t have a couple of major issues with the original recipe… so I had to do it my own way.

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February 15, 2012   44 Comments