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Adapted from the Neal's Yard Bakery Whole Food Cookbook. According to the book, carrots, broccoli, cauliflower, or leek can be subbed for the parsnips in this recipe. This is a thin, but creamy soup. I made it with fresh parsnips and served with some wholegrain bread drizzled with Marmite on the side. -- posted by HeatherFeather read more »
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These brownies are dense, yet cloud-like—fudgy in the center and crunchy on the outside. Eggs make these brownies light and soufflé-like, chocolate makes them dense, and the minimal amount of flour (2 tablespoons) makes them fudgy. -- posted by swissms read more »
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Levain Bakery is located on New York City's Upper West side but it bakes with a distinct French accent. Co-founded by two friends who had worked in the fashion and finance industries, the bakery has won kudos from Zagat and others for its artisanal methods and the authentic flavors of its breads and pastries. Time does not include rise-time. Posted for safe-keeping. -- posted by 2Bleu (Bird&Buddha) read more »
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Levain Bakery is located on New York City's Upper West side but it bakes with a distinct French accent. Co-founded by two friends who had worked in the fashion and finance industries, the bakery has won kudos from Zagat and others for its artisanal methods and the authentic flavors of its breads and pastries. Time does not include rise-time. -- posted by 2Bleu (Bird&Buddha) read more »
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These melt in your mouth cookies are unbelievable and suitable for Passover. The key word here is LIGHT! No one would ever guess that they are made without flour. These can be made at any time of year for any occasion, they are that good. -- posted by Chef #358821 read more »
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Had this at the Driskill Hotel, Austin, TX. Fantastic. I then Googled and found recipe published in the Texas Monthly October 2002. It makes quite a lot. Freezes well. -- posted by Jo in Arlington read more »
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This recipe makes twelve 3 ½ inch cookies with a dark chocolate color speckled with pecan pieces. The cookies are more flat than puffy, and have a moist interior, and an exterior with just a slight crunch. After many attempts and tweaks, this does it for me. I mention some brand names in the ingredients list because some brands can make a big difference in the outcome (depending on your taste buds). Note, I have no interest or affiliation with any brand. Note also, I had to add some read more »
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I have not tried this recipe; posted for safekeeping. Published in the Boston Globe. Allow 1 hour for the dough to firm before shaping, then several more hours for it to chill before slicing. You can refrigerate the dough for up to 1 week or freeze it for 1 month (defrost in the refrigerator). The log may settle as it chills, so reroll it every 15 minutes if you’re around during the initial chilling so the log stays round. The filling will keep in the refrigerator for up to 2 days. Let it come read more »
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This is an excellent, moist banana bread by itself but the addition of caramelized brown sugar apples make this truly outstanding. You can add nuts or currants. Be sure to use super-ripe bananas (the blacker the better). The banana bread keeps well wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Defrost (still wrapped) at room temperature. The recipe was printed in "The Swee read more »
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Published in Saveur magazine, December 2009. The Vete-Katten bakery in Stockholm has been in business for 80 years. This Swedish Gingerbread Cookie does not contain molasses. The cookies can be served plain or decorated with icing. -- posted by swissms read more »
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