Or, version 2.0 of chocolate chip cookies. Over the years, I’ve found version 1.0 a bit too flat (in texture), a bit too hard-chewy, and even a bit too bitter. I’ve found a better source of chocolate chips (Guittard’s baking wafers), and a great resource for hacking the recipe.
Tag Archives: oranges
Orange cake with browned butter, and draped in chocolate ganache
Thursday, 28 February 2013
[Actually made this cake nearly a year and a half ago!] Browned butter adds a hint of nuttiness to this cake without adding nuts. Because this cake is made with the sponge technique, rather than a creamed-butter-and-sugar one, it’d be drier without a syrup, so I’ve added that as well. Also, because three is such […]
Apricot brandy with orange and vanilla
Wednesday, 2 January 2013
It’s strange given my love of apricots that I had not made apricot liqueur. Last summer I finally did, using an inexpensive brandy from Trader Joe’s, an orange, and some vanilla sugar. I filtered out the fruit solids after steeping for 4 months—using a double layer of fine butter muslin over a fine sieve. The […]
Orange cake with hominy grits & pine nuts
Thursday, 29 September 2011
Packages of hominy grits always seem too large. So, having heard that some cakes are made with polenta, I tried something similar with grits. My recipe resulted a moist yet pleasantly crunchy cake, with a thin sugary crust and pine nuts to add to the crunchiness.
Orange chocolate chip cookies
Sunday, 2 December 2007
Making chocolate chip cookies is easy, and many recipes exist for this Ultimate of Snacks. Mine is a bit more “adult,” especially if you’re able to find similar ingredients. Darker, more molasses-y brown sugar offers a more deep, almost anise-like flavor (without being too much like licorice, though). Try to nab bittersweet chocolate chips, or […]
Apricot ice cream made from jam, with orange liqueur
Saturday, 14 July 2007
Here’s another recipe for surplus apricot jam: ice cream. 🙂 You don’t need to add more sugar, since the jam already contains enough. The orange liqueur (I prefer Grand Marnier) provides a perfumy zing to the apricots and cream.
Apricot tea cake
Saturday, 7 July 2007
Just as there’s an abundance of apricots, sometimes there’s a lot of leftover apricot jam. Glazes are great, but they don’t use up much. After flipping through some cookbooks, I got the idea to use apricot jam instead of applesauce to make a tea cake. Unlike applesauce which is usually unsweetened, fruit jams can have […]
Delicious orange cake
Wednesday, 24 January 2007
Today I tried out the Gâteau Piège recipe from Chocolate & Zucchini. The result was delicious: a tender, orange flavored cake which reminded me of a slightly crumbly pound cake. Baking it also made the house pleasantly sweet-smelling. Thanks, Clotilde! Modifications: I used only 1/3 cup of orange juice, which came from one and half […]