Custardy Apple Squares

Custardy Apple Squares!!

Sarah and I just made these since it’s now apple picking season and we have too many apples we need to go through.

The dessert is primarily apples, with some batter. The water in the apples is what makes the dessert custardy.

Recipe used: https://food52.com/recipes/33028-dorie-greenspan-s-custardy-apple-squares

We would recommend some modifications. (1) Make more batter (maybe 1.5x the batter recommended in the recipe) and (2) add some spices in the batter (e.g. cinnamon and nutmeg).

Happy fall.

Apples from apple picking!

Final dessert

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Grapefruit, olive oil, and dark chocolate cake

Okay, I know what you’re going to say.

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“Nooooo! ANOTHER loaf cake!!??!!”

But hear me out for a minute. Loaf cakes are sublime. Divine, even. Most of the time they come together in no time flat; they’re almost always terribly moist and delicious; and a slice is as good fresh out of the oven as it is the next day, especially if toasted for a little extra crunch.

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Braised chicken thighs with tomato and garlic

I love long, drawn-out recipes. I love the anticipation of a pork shoulder roasting in the oven for ragu or a beef stew simmering on the stove. So, not surprisingly, one of the other things I love about winter is how my cooking changes.

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Don’t get me wrong — all the beautiful produce that’s available in spring and summer is pretty tempting.  I could never pass up a juicy mango or a perfectly-ripe tomato.

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Lemon blueberry yogurt cake

Happy New Year! You know what that means: winter is coming!! In SF, that mostly means rain. In Nigeria, where I just was, that means Harmattan, which is when Saharan sand blows towards sub-Saharan Africa, causing reduced visibility and “cold” weather (i.e. 70 degrees).

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Back when I was in Boston, winter meant endless snow. Which I hated. The one part of winter I did look forward to, though, was citrus season.

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Orange cranberry chocolate chunk cookies

Remember when I told you guys I am a recently reformed cookie-ist*? Well, these cookies were part of my 12-step program. By the way, I highly recommend that program — it involved baking (and eating) 12 different kinds of cookies until I felt positively about them again.

*cookie-ist (n.) — someone who is prejudiced against cookies

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Orange Spiced Chocolate Cake with Penuche Frosting

In my last recipe, I ended making too much penuche frosting. I hate wasting food so I had to figure out a way to use up the rest of the frosting that I had stored in an air-tight container. The frosting itself was buttery and sweet with a hint of nuttiness, which I knew would pair well with a cake that was a little lighter. After searching all over the place for a recipe that I felt would fit the bill, I decided to simply mix-and-match recipes to get what I wanted.

For this orange spice chocolate cake, I used the chocolate yogurt cake snacks recipe from Smitten Kitchen and the spices from variety of spiced chocolate cake recipes (here and here). The spices and chocolate make the cake feel very festive.

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Brown Butter Pumpkin Spice Cake with Penuche Frosting

Normally, I don’t feel comfortable announcing my birthday in public, but it is very much related to this recipe today. It was my birthday almost a month ago and my favorite thing about birthdays is CAKE. Actually, that’s not it. It’s being able to force all my friends to hang out with me, though cake is also pretty good. So for my birthday this year, Sarah and I made a brown butter pumpkin spice cake with penuche frosting and crepes. We needed an excuse to be excessive.

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So here goes.

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