Double-The-Cream-Cheese Cheesecake

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A few weeks ago, I posted this picture of a cheesecake that I ate at Craig’s aunt and uncle’s for Easter brunch and several readers wrote me and asked for the recipe. I wrote Craig’s aunt Liz who put me in touch with Andrea, who made the cake. The secret? “This recipe has twice as much cream cheese as the original recipe called for.” I love that about this recipe because if you’re going to eat something decadent like cheesecake, you may as well make the most decadent cheesecake you can possibly make. This is that cheesecake. Thanks, Andrea, for the recipe.

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Ligurian Lemon Cake with Raspberries

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When I went to Paris in 2005, the warm croissants certainly set my heart aflutter, as did the cracklingly fresh baguettes and the dainty, delicate macarons. But the moment my heart almost stopped beating from the shock of deliciousness was the moment I tasted my first Pierre Hermé dessert, a dessert called H. Mogador that contained, “Biscuit au citron, gelee de fruit de la passion, ganache chocolat au lait et fruit de la passion.” It was basically a chocolate popsicle filled with passionfruit, one of my favorite flavors; I didn’t eat it, I inhaled it (watch me on video here). That dessert was the first thing I thought of when years later–this year, in fact–I found Pierre Hermé’s dessert cookbook (which he wrote along with Dorie Greenspan) at the used book store on my street. I immediately snatched it up.

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Date and Coffee Sponge Cake With A Coffee Glaze

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Speaking of British food people, did you know that Daniel Day-Lewis’s sister is a cookbook writer over there? Her name is Tamasin Day-Lewis and hey, look, she’s on Twitter. I picked up her book Supper For A Song when I visited Kitchen Arts & Letters in New York; I’ve really enjoyed flipping through it, so on the day I made that chicken tagine I decided to put her book to the test for dessert. You never know if a cookbook purchase has been worthwhile until you cook from it. Would this one measure up? Click ahead to find out.

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Blood Orange Olive Oil Cake

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The question often comes up: “Do you like baking more than savory cooking? Or the other way around?”

I always give a thoughtful, complicated answer but there’s a much easier way to address the question: look to your right, scroll down. See where it says Recipes By Category? Look at the numbers. 36 salads. 22 soups. And (drumroll) 153 desserts. Um, so yes, I really like baking and, more importantly, I really like dessert, both making it and eating it.

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Brittany Cake Aux Pruneaux

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The Neverending Story was one of my favorite childhood movies. I loved the back and forth between Sebastian eating his peanut butter and jelly sandwich in the attic of his school and young Atreyu on his white horse (well, not for long…Artax!) journeying to kill The Nothing. Mostly, though, I loved the idea of this dusty old book, discovered in a hidden-away book shop, that teleports our young hero to another world. I felt the same way, the other day, making a dessert from a cookbook I bought at Bonnie Slotnick’s in the West Village.

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Blackberry Buttermilk Snacking Cake

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Here in L.A. it’s harder to get in touch with my old New York self, the self who used to make an afternoon snacking cake. If you say the words “afternoon snacking cake” here in L.A. you will be shot by the body police, buried in a mountain of silicone, and never heard from again.

So I made sure to close all the blinds when I set out to make this cake from the most recent Food & Wine; a cake perfect for nibbling in the late afternoon or for breakfast or with tea in the morning.

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Pineapple Upside-Down Cake with Toasted Coconut Ice Cream

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If you’ve ever seen “Fiddler On The Roof,” you probably know the term “yenta.” A yenta, in Yiddish, is a busybody, a meddler; in “Fiddler,” though, she’s a specific person, a matchmaker.

My whole life, I’ve always been something of a yenta. I love to get involved with people’s life decisions, telling people where to work, where to live, who to date. I’m kind of annoying that way. Which is why, over the years, I’ve pulled back a bit and let people lead the lives they want to lead, not getting too involved. And as far as matchmaking, occasionally I’ll set people up–I have some successes under my belt, some disasters too–though now I think I’m better off applying my skills to food: which is why I decided to pair pineapple upside-down cake with homemade toasted coconut ice cream.

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Chocolate Guinness Cake

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Here’s how you know I’m the real deal: whereas most food publications will cram an upcoming holiday down your throat in hopes that you’ll link to their page as you plan your holiday meal, I’m not so clever or strategic. I wait until the holiday’s over, when the post will no longer be relevant, and then I blog about it. This means: (1) I’m not very smart; and (2) I’m pretty authentic. And so it is that I share with you now a cake that would’ve been very nice to bring to a St. Paddy’s Day Dinner this past weekend (as I did) but which you will probably not make anymore because the holiday’s over.

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