We’ve seen a lot of techniques over the years — and written a lot of pressure-cooker cheesecake recipes, too — and we can tell you we heartily don’t get why people tend to overcomplicate what can be a fairly simple process for a rich, mousse-like (not New York–style) cheesecake.
Black pepper and ginger add a kick of spicy heat, which intensifies the taste of the chocolate. If you want these even spicier, double the amount of pepper. The hazelnut extract amps up the hazelnut flavor of the nut meal. The end result is a chocolate chip cookie that’s irresistible.
As the thunderstorm turned into a misty drizzle, we devoured dessert – thin slices of rum cake layered with blueberries that had been cooked in orange liqueur and port wine, topped with freshly whipped cream. The blueberries we ate came from the Pearl River Blueberry Farm near Poplarville. Since most summer trips to Wolf River […]
A layer cake is like a fanfare: It blares “Celebration!” Full of flavor, this cake is based on nuts, cranberries and grated parsnips, a vegetable that might not spring to mind immediately when you’re thinking cake.
I brown the butter for these cookies to add flavor and remove the water. Adding golden syrup or corn syrup helps to keep them moist and chewy. Golden syrup adds a delicious butterscotch element.