Baked: Tri Color Cake

This week’s Baked Sunday Mornings was a rather intimidating 8 inch three layer almond cake covered in dark chocolate ganache. I scaled the cake down to a 6 inch three layer cake, and honestly, I could have scaled it down even more. This cake was still huge. We really enjoyed this cake, and shared slices…

TWD: Salted Chocolate Caramel Bars

These were spectacularly good, but also incredibly messy and sticky! I slightly overbaked my shortbread, even though it was according to Dorie’s instructions (on the low end) and with an oven thermometer in the oven since I found out via a frozen pizza that the electric oven in our new house is a whopping 25-30…

Macaroni and Cheese

Lunch on Saturday’s is an excuse to actually cook something. Today, I opted to make macaroni and cheese. And I used the last of the penne- after this, macaroni and cheese will be made with spaghetti or linguine. Simple comfort food, but it means I don’t have to make dinner later- leftovers from last night,…

Happy St. Patrick’s Day!

It’s St. Patrick’s Day, and since I don’t eat meat, and my fiancee has zero interest in corned beef and cabbage, I opted to make a throwback Tuesdays with Dorie- the Irish Soda Bread from Baking with Julia. I first made this bread, are you ready for it? On March 20, 2012. Before I moved…

Kitchen Sink Dutch Baby

I made this a day late since we moved into our new house on Saturday and I just didn’t have the kitchen together enough to make this Sunday morning. Not to mention, I was EXHAUSTED. We’re not banana fans, plus I didn’t have any in the house. So I excluded the bananas, and the nuts,…

“Corked” Breton Galettes

First off, today is my 26th birthday, so I opted to make cookies to celebrate instead of the usual cake. Second- we’re finally moving this weekend! We’ve removed popcorn ceilings from every room of the house, painted my kitchen cabinets white, put in a brand new tile back splash, there are new light fixtures in…

Mini Dark Chocolate Eclairs

Ready for this one? This was my first time making pate choux since leaving pastry school. I knew that I still knew how to make it… I just had to trust myself. Big deep breaths… and mini eclairs! The recipe I used from King Arthur advised making small slices in the tops after baking to…