Posts Categorized: Baking and Sweets

Book Club: What to Discuss, What to Eat

One of the age-old literary conflicts: What food to serve at book club? Naturally, since the book you will be reading and discussing is Dinner: A Love Story, it stands to reason that you should make a DALS recipe, am I right? And I don’t know about your book clubs, but mine generally meets after dinner which means that the… Read more »

The Summer of Self-Sufficiency

I know I’m susceptible to these kinds of stories, but there’s no getting around it: I’ve been haunted by a six-year-old for weeks now. Did you guys read the Elizabeth Kolbert article in The New Yorker last month — the one about how spoiled American children are, especially when we compare them to children in other cultures? I was only two… Read more »

Tried-and-True Cobbler

I knew it was a good sign when my mother-in-law, Emily, started rattling off the ingredients for her go-to berry cobbler over the phone, then interrupted herself to say, This index card is so stained and old, who knows where on earth I got it from? Those of you who have read my book know about Emily’s Index Card Cache… Read more »

And the Winner Is…

A couple of weeks ago, back when we proposed this guest post contest, I made reference to the fact that writing — for most of us, at least — is hard. It takes time, of which most of us do not have an abundance. It takes an idea, which is the most elusive thing of all, the thing you try… Read more »

Res Ipsa: Nutella Pizza

My mother, an attorney, was the first person to teach me about res ipsa loquitur, a legal term that translates to “The Thing Speaks for Itself.” I will leave it to the lawyers out there to explain the finer points of how it’s used to prove negligence in the courtroom, but as long as I can remember, my mom and… Read more »

The Homemade Pantry Solution

The subject of the email was “High Levels of Arsenic…” and the first sentence, written by Ali, my babysitter, was “Did you see this?” (Never a good sign.)  Attached was a link to an ABC News story telling us to watch out for elevated levels of aresenic in organic powdered formula, cereal bars, energy bars, or anything that listed “organic brown… Read more »

I Got This

We have a bowl on our counter. It’s a wooden salad bowl that we have turned into a fruit bowl. I’m not a chemist, so I can’t tell you why this is, but this bowl has a strange and unpleasant effect on the produce we (stupidly) put inside it: it accelerates the ripening process. It possesses mysterious transformative properties. It’s… Read more »

Melt the Bunny

I’m beginning to think that parenting is just a lifelong excuse to turn anything into a celebration. Because if you really think about it, there is always something to celebrate.  The problem with this of course, is…there’s always something to celebrate, i.e. there’s always some kind of treat that — in our house at least — seems to be central… Read more »

Kicking the Dessert Habit

You want to know what’s fun about being an editor? You get to live vicariously through people who are smarter, better traveled, and more interesting than you. Charles Duhigg is one of those people. Charles is an investigative reporter at The New York Times — if you haven’t been following his series on Apple, it’s really worth your time —… Read more »

How I Became a Valentine’s Day Cynic

My first boyfriend in high school was so dreamy. He made me mixed tapes that introduced me to exotic artists like Steve Miller Band and Crosby Stills and Nash and Dan Fogelberg. When he wrote me letters, they were in all upper case — BECAUSE EVERYTHING I SAY IS IMPORTANT! he explained. He was different from the quarterbacks my friends crushed… Read more »

Dollhouse Galette

These are the kinds of ideas that I really think twice about posting for all the world to see. Because pretty much nothing good can come of telling the world at large that I have home-baked an apple galette for my daughter’s doll. (Meet Esme, the luckiest Plan toy in the world!) I will say, however, that it is not… Read more »

Cookies for Breakfast

I’m already over Andy’s goals for me and onto better things — namely, Bon Appetit‘s list of  25 Things to Eat, Drink, and Cook in 2012. In particular, please check out #24, a quinoa breakfast cookie I developed for them a few months back. I wouldn’t exactly call one of these lo-cal, but I can at least call it the… Read more »

Now Accepting Applications

Proposed Chocolate Pudding Pie (From Scratch)* Preheat oven to 350°F. In a food processor fitted with a metal blade, process 2 packages honey graham crackers (total: 2 1/4 cups) until they resemble fine crumbs. Add 5 tablespoons sugar and 10 tablespoons melted butter (unsalted) and pulse to combine. Using your fingers, press the mixture into a 9-inch pie dish. Bake… Read more »

Sayonara Seven: A Candy Sushi Party

Day Before the Eighth Birthday Abby: Mom, I don’t want it to be my birthday. Mom: What? Why not? Abby: Because then it will be over and I’ll have to wait a whole ‘nother year for it to come again. We have this same conversation every year — which is amazing to me, because between the classroom doughnuts, the annual restaurant-picking… Read more »

Eyeball Cupcakes

I really do believe that there are two kinds of people in this world: the bakers and the cooks (or “cookers” as Abby once called them.) Me — with my absolute inability to pay attention to amounts and rules and, you know, crucial details (last week I applied Athlete’s Foot cream on Phoebe’s rash instead of hydrocortisone — I fall… Read more »

Yet Another Birthday…

…where my grand plan to make Deb’s Best Birthday Cake, devolves into this instead. But Abby will forgive me when she opens these and this. (We’ve already exhausted Season 1.) I’m thinking of having a third child, if only so I can dress him or her in this for Halloween. Why can’t it be October 25 right exactly now? I… Read more »

Question of the Day

If you present one of these baked caramel apples as an afterschool snack, don’t you think you are off the hook for just about everything else…all month long? Baked Apples with Caramel Heat oven to 425°F. Remove stems from your apples. (I used Empire here; you want an apple that can hold its shape under heat — Granny Smiths, Romes,… Read more »