1. Gluten-Free Zucchini Bread

    July 2, 2015 by alex

    I hope that you enjoy!

    Gluten-Free Zucchini Bread

    (adapted from The Joy of Cooking)

    The Bread:

    1 1/2 cups cup 4 cup gluten-free flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon cinnamon
    1/2 teaspoon hot paprika
    1/4 teaspoon sweet paprika
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    3/4 cup dark brown sugar
    2 large eggs
    1/2 teaspoon vegetable oil
    1 teaspoon vanilla
    2 cups grated zucchini


    1. Whisk the dry ingredients together.
    2. Blend the eggs, sugar, oil, and vanilla in another bowl.
    3. Stir in the dry until combined.
    4. Fold in the zucchini.
    5. Grease and flour a lof pan and pour batter into pan.
    6. Bake in a 350F oven for about 45 minutes.
    7. Allow it to cool for at least 10 minutes before flipping it out.

  2. Pistachio Cake with Lemon Cream Filling, Raspberry and Blueberry Jam, and Meringue Frosting

    August 28, 2014 by alex


    (adapted from Bon Appetit)

    The Cake:

    1 cup unsalted butter
    2 1/2 cups all-purpose flour
    1 cup pistachios
    4 teaspoons baking powder
    1 1/2 teaspoons salt
    1 cup milk
    2 teaspoons vanilla
    2 cups plus 1/2 cup sugar
    4 large egg yolks
    6 large egg whites
    Zest of one lemon


    Flour and grease two 9-inch round springform cake pans.
    Pulse the flour, pistachios, baking powder, and salt in a food processor until the pistachios are finely ground.
    Cream the butter and 2 cups sugar in a stand mixer with a paddle attachment.
    Add the egg yolks, one at a time, until the mixture is pale yellow and increased in volume.
    Add the vanilla.
    Add the dry and wet ingredients, alternating between them.
    Make sure you end with the flour.
    Move the mixture into a large bowl.
    Clean the stand mixer and using the whisk attachment whip the egg whites until they are frothy.
    Add the 1/2 cup sugar gradually.
    Beat the meringue until it’s medium peak.
    Mix 1/3 of the meringue mixture into the rest of the batter.
    Carefully fold the rest of the egg whites into the batter.
    Evenly divide the batter between the two cake pans.
    Bake at 350F for about 45 minutes or until a cake tester inserted in the center of the cake comes out clean.
    Wait 10 minutes after the cakes are out of the oven to remove them from the pans.

    The Lemon Curd Filling:

    1/4 teaspoon unflavored gelatin
    1/3 cup lemon juice
    1/3 cup sugar
    2 large eggs
    3/4 stick unsalted butter, cubed
    1 cup heavy cream
    2 tablespoons powdered sugar
    1 teaspoon vanilla


    Place 2 tablespoons of cold water in a small bowl and sprinkle the gelatin over the water.
    Let it sit for about 10 minutes until the gelatin softens.
    Add some water to a medium sauce and bring it to a simmer over medium heat.
    Whisk the lemon juice, eggs, and sugar in a medium bowl and place it over the simmering water.
    Whisk constantly until the mixture thickens.
    Do not let the mixture boil.
    Take the bowl off the heat.
    Whisking constantly, add the cold butter to the lemon mixture.
    Add the soften gelatin and whisk until combined.
    Place plastic wrap over the lemon curd.
    Make sure to place it directly on the surface of the curd so that a film doesn’t form.
    Chill for 4 hours.
    Whip the heavy cream until it reaches the soft peak state.
    Add the powder sugar and vanilla to the heavy cream while it whips.
    Continue to whip until it reaches medium peak.
    Mix the curd to loosen it.
    Fold the heavy cream into the curd.
    Refrigerate until you are ready to use it.

    The Meringue Frosting:

    3/4 cup plus 2 tablespoons sugar
    1/8 teaspoon salt
    3 large egg whites
    1/4 teaspoon cream of tartar
    1/2 teaspoon vanilla extract
    2/3 cup mixed berry jam


    Mix 3/4 cup sugar, 1/4 cup water, and salt in a small saucepan.
    Bring the mixture to a boil.
    Only stir the mixture until its dissolved.
    Heat until it reaches 240F.
    Meanwhile start mixing the egg whites until frothy.
    Add the cream of tartar and 2 tablespoons sugar.
    While the mixer is running, add the hot syrup.
    Continue to beat the egg whites until they are pale and tripled in volume.
    Add the vanilla for another minute.
    Use the frosting immediately.


    Spread the mixed berry jam over the bottom layer of cake.
    Make sure to leave a 1 inch border.
    Add the lemon cream to the same layer.
    Pipe a ring of the meringue frosting in the 1 inch border.
    Add the top layer.
    Frost the rest of the cake.

  3. Peach and Raspberry Pie

    July 10, 2014 by alex



    (adapted from The Bon Appetit Cookbook by Barbara Fairchild)

    The Crust:

    1 1/4 cups all-purpose flour
    3/4 tablespoon sugar
    1/2 teaspoon salt
    1 teaspoon apple cider vinegar
    1/3 cup + 1/4 cup cold, unsalted butter
    3 tablespoon ice water
    1 teaspoon cinnamon


    Mix the flour, sugar, cinnamon, and salt together in the food processor
    Add the cold butter
    Pulse until the mixture resembles cornmeal and there are small pea-sized pieces of butter
    Add the apple cider vinegar and the ice water the food processor
    Pulse until combined
    Tip: you don’t need to use all of the ice water and just add a little bit at a time until the dough starts to form
    Wrap the dough in plastic wrap and put it in the fridge for 30 minutes
    Roll the dough out into a 12 inch round
    Place the dough into a pie dish
    Trim the edges and crinkle the crust
    Tip: to crinkle the crust just pinch the crust-dough together
    Place the pie dish in the fridge until the filling is done

    The Filling:

    4 peaches
    1 bag frozen raspberries
    1/4 cup sugar
    1/2 cup dark brown sugar
    1/4 cup all-purpose flour
    1 teaspoon vanilla
    1 teaspoon cinnamon
    Zest of a lemon
    Juice of 1/2 lemon


    Combine all of the ingredients together in a medium bowl
    Let the mixture sit for 15 minutes
    Pour the mixture into the pie crust
    Make sure the rack is in the bottom third of the oven
    Bake the pie for 45 minutes in a 400F oven until the crust is golden and the filling is bubbling

  4. Peach and Apricot Cake

    June 26, 2014 by alex


    (adapted from The Joy of Cooking)

    The Cake:

    1 cup all-purpose flour
    1 teaspoon baking powder
    2 tablespoons sugar
    1/4 teaspoon salt
    2 tablespoons cold unsalted butter
    1 large egg
    1/2 teaspoon vanilla


    Sift the dry ingredients together in a medium bowl
    Add the cold butter to the dry ingredients
    Cut the butter into the flour mixture like you’re making a pie crust
    The mixture should resemble cornmeal
    Beat the one egg into a measuring cup
    Add the milk into the same measuring cup until the amount of the mixture equals  1/2 cup
    Add the milk and egg mixture to the flour mixture until a stiff dough is formed
    Pour and pat the dough into a greased 9 inch, round springform pan.

    The Topping:

    3-4 peaches
    5 apricots
    1 cup dark brown sugar
    2 teaspoons cinnamon
    1 teaspoon vanilla
    Zest of a lemon
    Juice of 1/2 a lemon
    3 tablespoons melted butter


    Peel and slice the peaches and apricots into a medium bowl
    Add the lemon zest, juice, and vanilla to the fruit mixture
    Let it sit for at least 15 minutes
    In a small bowl mix the dark brown sugar, cinnamon, and melted butter together
    Arrange the fruit slices on the cake
    Add the topping to dough and bake in a 425F oven for about 25 minutes until a cake tester or toothpick inserted into the cake comes out clean.

  5. Maple Cookies

    March 27, 2014 by alex


    The Cookies:
    3/4 cups light brown sugar (I used Muscovado sugar)
    2 stick butter, softened
    1/2 cup maple sugar
    1 teaspoon vanilla
    1 egg yolk
    3 cups all-purpose flour
    1/4 teaspoon salt
    1 1/2 teaspoon cinnamon


    Cream butter and sugar together
    Add the egg yolk, maple syrup, vanilla, and salt
    Sift in the flour
    Mix until incorporated
    Wrap and refrigerate overnight
    Roll the dough out to about 1/8-inch
    Cut out your cookies
    Place on a baking sheet lined with parchment paper
    Bake for about 10 minutes in a 350F oven just until the bottoms of the cookies are golden brown

  6. Scallion and Parmesan Corn Bread

    January 21, 2014 by alex

    Thank you to everyone who voted last week. The winner is the Scallion and Parmesan Corn Bread. The recipe is from Bake by Edward Gee, which is an amazing cookbook that has recipes from all over the world. I haven’t made a lot of savory desserts and I look forward to more experimenting. This was a lot of fun to make. I hope you like it.

    The Corn Bread:

    1 cup corn meal
    4 teaspoons baking powder
    1 1/4 cups all purpose flour
    1/2 teaspoon salt
    1 bunch scallions
    1 cup grated Parmesan cheese
    1 3/4 cups milk
    2 eggs
    4 teaspoons butter


    Sift the dry ingredients together.
    Stir in 3/4 cups Parmesan cheese.
    In a separate bowl, mix the wet ingredients together.
    Add the wet ingredients to the flour mixture.
    Chop the scallions and add them to the mixture.
    Stir until combined.
    Pour into a 9 inch greased and floured pan.
    Sprinkle the top of the bread with the remaining cheese.
    Bake in a 375F oven for 30 minutes until golden brown.

  7. Chocolate-Caramel Cake with Sea Salt

    November 15, 2013 by alex

    Chocolate-Caramel Cake with Sea SaltThis cake got the most votes in the last poll. I went light on the chocolate and added a little orange and ginger. Please let me know what you think. Hope you enjoy.







    (adapted from Bon Appetit)

    The Cake:
    2 1/2 cups all-purpose flour
    1/4 cup unsweetened cocoa powder
    1 3/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    3 large eggs
    1 cup sugar
    1/2 cup dark brown sugar
    1/2 teaspoon cinnamon
    1/2 teaspoon ground ginger
    1 teaspoon vanilla
    1 cup mayonnaise
    1/4 cup yogurt
    1 1/3 cups lukewarm water


    Spray three 8-inch cake pans with nonstick spray (I used 8-inch square pans)
    Whisk the dry ingredients together
    Beat the eggs with the sugar until pale yellow
    Add mayonnaise and yogurt
    Add the lukewarm water and the dry ingredient alternating between the two
    Pour the batter into the prepared pans
    Bake in a 325F oven for about 25 minutes or until a tester inserted into the center comes out clean
    Let cool for about 20 minutes then flip

    The Frosting:
    12 ounces bittersweet chocolate
    3/4 cup sugar
    1 tablespoon honey
    1 cup whole milk
    3 sticks unsalted butter
    3/4 teaspoon salt
    1/4 cup water

    Put the chocolate in a medium bowl
    Bring the sugar, honey, and water to a boil in a small saucepan
    Stir to dissolve the sugar
    Bring to a boil and brush down the sides of the pan with a wet brush
    Wait until in turns a deep amber color then remove from the heat
    Whisk in cream
    Return to heat and cook for about two minutes
    Pour the caramel over the chocolate and let cool
    Beat the chocolate-caramel mixture with the butter until it comes together
    Cool until stiff
    Assemble the cake
    Sprinkle the top of the cake with salt

  8. Snickerdoodles

    November 1, 2013 by alex

    SnickerdoodlesI had some time for baking last night and made snickerdoodles with orange. I’ll post a recipe later. I made some of these a little too big and had to cut them into squares that made them look just like french toast!







    (adapted from the Joy of Cooking)

    The Snickerdoodles:

    2 cups all-purpose flour
    2 teaspoons cream of tartar1 teaspoon baking soda
    1/4 teaspoon salt
    Zest of 1 orange
    2 sticks unsalted butter
    1 1/2 cups sugar
    2 large eggs

    The Cinnamon Sugar:

    1/4 cup sugar
    4 teaspoons cinnamon


    Mix the softened butter with the sugar
    Add in the eggs
    Stir in the dry ingredients
    Shape the dough into 1 1/4 inch balls
    Roll the balls in cinnamon sugar
    Place them on a cookie sheet lined with parchment
    Bake in a 350F oven for 12 minutes until golden brown

  9. Ginger Thins

    October 23, 2013 by alex

    I love making ginger thins. They require some patience to make because they’re so small, but the extra work is worth it because these are tasty, and fun to eat.

    I made these for a party this past Saturday and people really seemed to like them so I thought I would make them again because I had some free time last night after my homework. If you would like to make them, you can check out the recipe from a December 2012 post here. I hope you enjoy. Please let me know what you think and where I can improve!

  10. Apple Pie

    October 6, 2013 by alex

    Apple PieYesterday I made two apple pies. There is an apple tree in my yard that is actually bearing fruit this year. The apples are very similar to Red Delicious apples.

    Check out the photos below. At the bottom of the apple tree is my competition … a deer who has been waiting for apples to fall from the tree. I’m going to make apple pie before this guy and his friends eat all of the apples.





    Deer and apple tree

    Deer and apple tree


    (recipe adapted from The Joy of Cooking)

    The Filling:
    2 1/2 pounds apples
    2/4 cup brown sugar
    2 tablespoons all-purpose flour
    Juice of half a lemon
    Zest of a lemon
    1/2 teaspoon cinnamon
    1/8 teaspoon salt


    Combine all of the ingredients into a bowl.
    Toss the ingredients together.
    Let it sit for about 15 minutes.

    The Crust:

    2 1/2 cups all-purpose flour
    1 1/4 teaspoons salt
    3/4 cup plus 5 tablespoons unsalted butter
    6 tablespoons ice water


    Shift the dry ingredients together.
    Work in the butter with your hands, until it looks like cornmeal.
    Add the water.
    Mix with a fork, until the dough comes together.
    Form the dough into a disk and refrigerate the dough for at least 1 hour.
    Roll out the dough to about a 1/4 inch.
    Place the pie pan on top of the dough and cut a circle around the pan.
    It should be about 2 inches away from the edge of the pan.
    Repeat the last three steps for the top of the pie.
    Place the dough in the pan.
    Fill the pie.
    Top with the pie dough.
    Cut air vents into the dough.

    The Topping:

    2 teaspoons sugar
    1/8 teaspoon cinnamon


    Combine the sugar and cinnamon.
    Sprinkle on top of the pie.

    Bake for 30 minutes in a 425F oven.
    Place a baking sheet under the pie and lower the heat to 350F.
    Bake for 30 to 45 minutes until the filling is bubbling through the air vents.