Melissa Clark’s Chocolate Chip Pecan Loaf Cake

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[A note on the above photo: that was taken by my friend & neighbor Rob Meyer who came over for cake and let me tinker with his SLR because I’m thinking of getting one. Has the time come? What kind should I get?]

The idea of a snack cake really appeals to me because, for most of my childhood, I’d come home from school and snack on cake. Only the cakes I’d snack on were the kind of cakes you find at a rest stop on the highway: Yoo-Hoos, Twinkies, Ring-Dings (my brother’s favorite) and Entenmann’s lemon coconut cake. My mom always kept plenty of these snacky cakes on hand and to this day, when it’s four in the afternoon and I’m feeling a bit sluggish, my favorite pick-me-up is a berry scone from Birdbath Bakery or, even better, a slice of some kind of cake that I made myself. This post is about one such cake.

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Strawberry Shortcake

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“Whoah,” you’re probably thinking, “am I on drugs? What’s going on here? That picture, it’s so good, so professional, so unlike any picture I’ve ever seen on this blog before. What gives?!”

I’ll tell you what gives: I didn’t take that picture! (Collective gasp.) No, that picture was taken by my new best friend for the next year or so. Say hello to Elizabeth Leitzell (here’s the link to her website), the new snapshot photographer who’ll be coming along with me taking pictures of me cooking with famous chefs for the cookbook I’m writing for Artisan. Last week, I cooked a dinner for her and my book intern Tyla Fowler (the blogger behind Without a Microwave) as a gesture of good will before the cookbook work begins.

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St. Louis Gooey Butter Cake

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Sometimes a recipe is so intriguing, so mysteriously alluring, so strange that there’s nothing you can do but make it to see what it tastes like. That’s precisely what happened when I saw this St. Louis Gooey Butter Cake on what’s becoming my #1 favorite internet recipe resource, Smitten Kitchen. I’m friends with Deb–we ate noodles together a few weeks ago–so I hope she doesn’t mind the fact that I’m cooking her entire ouvere here on my blog. I feel ok about it, though, because she adapted this recipe from another food world great, Melissa Clark. It’s like the recipe version of telephone (not in the Lady Gaga sense) and this recipe is one you’ll probably want to try too for the same reason I did; when you see how it’s made you’re going to ask: “What the heck’s that gonna taste like?” (In this scenario, you’re Marge Gunderson from Fargo.)

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Gina DePalma’s Zucchini Olive Oil Cake

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You say “chocolate cake,” and the masses come; you say “olive oil zucchini cake” and there’s a bit of a silence. “Ummm,” a timid voice emerges a few seconds later. “What kind of cake did you say?”

It’s olive oil zucchini cake, timid-voiced person! Or, rather, zucchini olive oil cake. It comes from Babbo pastry chef Gina DePalma’s book “Dolce Italiano” and one bite will make a convert out of you. It’s moist, it’s got terrific fall spices (cinnamon? check. ginger? you got it. nutmeg? who’s your daddy?) and there’s a “lemon crunch” glaze on top that’ll make you pucker your lips in delight. Craig’s friend Alena was dubious at first, but after one bite she declared “this is AMAZING” and asked for a second piece. The defense rests.

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