June 8, 2011 § Leave a Comment
J: Okay, guys, we owe you all an apology for being on hiatus for so long without any warning. Truth be told, the last couple of weeks have been difficult in terms of cooking; I’ve been traveling a lot and going out to eat a fair bit since my parents were in town last weekend, so I’ve been eating pretty simply when I do get a chance to eat at home. And Erik has been busy with the end of the school year, graduating from college (!) and moving all his stuff back from his dorm room, and getting ready to move down South with me (!!!). But things are calm for the next week or so, for me at least, so we do have a couple things lined up for you, and hopefully once he’s settled in here we’ll be able to return to our regular schedule of posting once every three days.
Those of you who’ve been reading for a little while might remember this post, in which I referenced some “drop-dead-delicious” pecan bread that I made with the leftover streusel I had sitting around once the muffins were done. I didn’t photograph that because I had no idea how it would turn out, but as it happens, it was kind of amazing! So now I’ve recreated it, with a few changes and additions, and it was, if possible, even tastier this time around. Also, it is an absurdly easy recipe. Give it a shot!
May 6, 2011 § Leave a Comment
J: Erik found this recipe on The Wednesday Chef, and as soon as I saw it I needed no convincing to make these delicious cupcakes. I’ve actually not made cupcakes since I started on my foodie journey, so this was a fun little deviation from the usual desserts in the form of various types of cookies or brownies. It’s kind of a long process, just because there’s a fair bit of waiting between steps to let the cupcakes cool and then do various sinfully delicious things to them (because clearly they weren’t already sinful enough). But it’s so worth it! These have such an absurdly rich chocolate flavor. The cream filling is really a must; when they were finished, they kind of reminded me of Hostess cupcakes, being cream-filled and all, but they are worlds better, both in taste and in ingredients (not that either of these things would be terribly hard to achieve).
So, in case the description and photo weren’t enough to convince you, read on: once you get to the end of this recipe, I’m pretty positive that you’ll want to make these as much as I did.
April 24, 2011 § 3 Comments
J: This is the second time I’ve made this cake. The first time was back in the days before Nombudsman existed, and while I think there were some things that worked better the first time and some that worked better the second time, both times the cake was pretty indisputably delicious. It is called the “chocolate idiot cake” because, according to its creator David Lebovitz, it is so easy to make that only an idiot could mess it up. And seriously it’s true; as long as you follow the directions and bake it for some amount of time it will be ridiculously tasty.
The first time I made this cake, it set completely. This time around I was making it for a Seder (yay for flourless cakes!) and was in a rush to get there on time, so it did not set entirely — I literally pulled it out of the oven as soon as the top was set (which took way longer than Mr. Lebovitz said it would!), wrapped it in dish towels, and bolted out the door. But according to the people who ate it, it was still “disgusting” (in a good way) and “one of the best things I’ve ever tasted” and “the uncooked part was the best!” So, yeah, I didn’t get many complaints.