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.
baking
Rose’s Baking Basics
In her latest cookbook, Rose’s Baking Basics, Rose Levy Beranbaum has done something rare in a cookbook: she’s found a way to present her recipes for both novice bakers and experienced home bakers, plus people like me—terrified bakers.
Rose Levy Beranbaum’s Chocolate Chip Cookies
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.
Rose Levy Beranbaum’s Gingerbread Folks
Gingerbread men and women cookies hanging from the tree or sitting on the mantel are a charming holiday tradition. Ginger is not only an appealing spicy flavor, it serves as a great preservative.
Rose Levy Beranbaum’s Milk Chocolate Caramel Tart
If ever there was a melt-in-the-mouth dessert, this is it! Chocolate and caramel tarts are high on the list of the most popular desserts.
Rose Levy Beranbaum’s Sweet Cookie Tart or Pie Crust (Pâte Sucrée)
A cookie crust is firmer but more tender than a flaky pie crust. It maintains its crisp and tender texture even when chilled, which makes it more suitable for tarts that require refrigeration.
