After voicing concerns about the relative difficulty of making eclairs (some might say “whining”), a few friends recommended making cream puffs instead. Same general concept, but much less aggravation. They were absolutely right. There’s no pastry cream involved. There’s no need to break out the piping bag and strive for uniformity when portioning out the…
Recipes
Mini Éclairs With Raspberry Cream
My French is a little rusty, but I think éclair translates to: “Pain in the ass to make. Seriously, they take three hours, make a mess of your kitchen, and aren’t worth the time required. If you’re in the mood for one, just go to the bakery. Sheesh.” Or something like that. They taste pretty excellent, but no….
Tiramisu Brownies
During my trip to Italy a few years ago, I made it a personal mission to eat as much tiramisu as humanly possible (when I wasn’t pretending to like wine). For a somewhat reformed fat kid, this particular dessert is the bee’s knees. Chocolate, cheese, cookies…come on now. So, when I was figuring out to…
Chewy Espresso Toffee Chip Chocolate Cookies
Most espresso cookie recipes out there call for espresso powder in minimal amounts. Even then, it’s primarily used as a way to enhance the taste of the chocolate…not as a flavor in and of itself. Basically, they’re dirty, dirty liars. If I eat something with an ingredient as part of its name, I want that ingredient…
Chocolate Banana Nut Bread
No surprises here, but my kitchen counter was home to a bunch of overripe bananas. I could solve the problem once and for all by just buying fewer of ’em, but A) $.29 a pound is too good a deal to pass up and B) I am fighting tooth and nail to avoid becoming this guy….
Coconut Macaroons With Dark Chocolate
(What’s up Jackson Pollock?) When it comes to food, the Tribe certainly knows what they’re doing. This particular recipe might have the highest risk vs. reward ratio of anything out there. They’re incredibly easy to make and they turn out wonderfully. They’re similar to Peanut Butter Buckeyes in terms of the process, but the dough (batter?)…