I like having a simple loaf of something sweet and homemade around, not only because it makes snacks and breakfast so much more special, but also because it gives me an occasion to invite someone over for a slice and some tea. Continue reading “Thomas Keller’s Grapefruit Cake”
On an expedition to Pizzeria Beddia, a pizza place in Fishtown (Philly) where there is one obsessive guy making only 40 exclusive pies a night, after a friend and I were told to come back three hours after we ordered, we wandered the neighborhood a bit and found an adorable teeny grocery store called Green Aisle Grocery. There, I fell in love with some bright green pistachio butter that I just had to buy, as my head immediately filled with images of bright green dollops adorning my morning oatmeal and topping my toast. Continue reading “Pistachio Snacking Cake”
Happy Labor Day everyone!
We went to a little beach near Solomons Island on the Chesapeake Bay. I saw a blue crab, two beautiful butterflies, and a little green snake! It was a good day. Continue reading “White Wine and Olive Oil Cake with White Chocolate Ganache”
I never thought I’d say it, but I’m tired of eating figs. There’s a rather anemic tree in my neighborhood in Sicily that invests all of its energy into pumping out extremely sweet, juicy, and perishable figs, and our fridge is full of them. Due to the fact that my siblings don’t like figs, my 86-year-old nonna and I are tasked with consuming them.
Well, when fig fatigue sets in, make cake! Continue reading “Fig and Walnut Cake”
The first time I had the pear-chocolate combo in cake form was this summer in Pisa, when I had a supermarket version of it at a birthday party. Being a supermarket cake, it wasn’t anything mind-blowing. Actually, the cake was dry, the chocolate flavor was muted, and all I wanted to do was eat all the pears out of it and leave the sad cake scaffolding for the others. Since that’s not socially acceptable behavior, I resisted the urge. Continue reading “Torta Pere e Cioccolato”
So I made this cake a few years ago and have decided to share it now because 1. it’s delicious 2. the photos of it came out awesome 3. it’s Valentine’s Day and roses and pink fit the theme nicely.
Also, it happens to use oranges, a wintry fruit, so it is even seasonally appropriate! Continue reading “Torta delle Rose (“Rose” Cake)”
I am 10 hours and one exam away from being done with the first semester of sophomore year! While it has been a great semester, I am sooo ready to go home and not sit and stare at books for hours and hours every day. With the excuse of using up the excess of eggs that I have before leaving for vacation, I procrastinated studying for chemistry to make this lovely cake. Baking is chemistry, right? Continue reading “Torta alle Nocciole (Hazelnut Cake)”
Sicily is famous for its desserts, many of which feature ricotta. Cannoli, cassate, cream puffs, and various tarts and cakes all have ricotta as their star ingredient. Whenever we have some ricotta in the fridge, I know that it is destined to become this cake. Today, I wanted to do something different with the ricotta because we always make the same cake, but I ended up making it anyway, because it is really the perfect incarnation of ricotta in a dessert. However, ricotta here is a world apart from what you can find in supermarkets in the US; that stuff is plastic. Whereas “ricotta” in the US is usually a gummy white paste sold in plastic tubs, ricotta here is a creamy and delicately flavored whey cheese sold in little plastic baskets that separate the cheese from its watery whey. Continue reading “Torta di Ricotta”