Yes! I’ve been using this recipe with success for a couple of years now. I just did a taste test with these vs the America’s test kitchen cookie that calls for brown butter, and I have to say the browned butter does make a flavor difference if you have the time. These two have...
* Not to toot my own horn too much, but there’s a Smitten Kitchen recipe in there too (Salted Brown Butter Crispy Treats) and another one inthe bonus packet of recipesthey couldn’t fit in the book but wanted to (Gooey Cinnamon Squares, fromThe Smitten Kitchen Cookbook, a mashup ofsni...
Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? So Deb founded her award-winning blog, Smitten Kitchen, on the premise that cooking should be a pleasure, ...
There’s so much to love here, though. Instead of using storebought chocolate wafers, which I can never find anyway, I made some, but notmy usual recipe. I love it, it’s grand, but it also uses so much butter than when I did the math to scale it up to cake size, it got cra...
So, when I spied a stunning churn-free recipe forMexicanChocolateCoffee Ice Cream Pieon one of my favorite food blogs and realized that the core recipe was just a few steps away from cheesecake, and that I’ve never met anyone — dad, grad,kid, carrier of watermelons — who did anything...
I recognized the blog “smitten kitchen” … it wasn’t until after I checked out your recipe that I noticed that you posted this today!!! I am GF, so I used teff flour and i did not have unsweetened chocolate, only bittersweet, so i cut down on the sugar. My peanut butter is ...
Here in London I went to a friend’s 60th recently and one of the sons presented two gorgeous chocolate layer cakes which somehow I just ‘knew’ were from Smitten Kitchen. I was right, the cookbook was in my friend’s kitchen, and the cake was delicious. Now that’s a good son!
smitten kitchen recipe of course. November 28, 2009 at 8:02 pm Reply Cait Wow, I don’t think my first reaction to any cheesecake has ever been “Holy SHIT” before. November 28, 2009 at 8:09 pm Reply Tara Beautiful photography! And that cake is definitely some serious cheesecake...
They’re used to the Smitten Kitchen Look-But-Don’t-Touch-For-Another-30 Seconds thing! And even encourage it. Joey — I explain the herbs in the recipe note on the savory crepes. In short: I used them, you can skip them. Shev — Argh, fixed now, thanks. Housewife — The baby...
Also learned to make a yogurt cake when I was an au pair in France 30 years ago! It is a stand by recipe in every French kitchen. Thanks for another great post. June 24, 2009 at 1:56 pm Reply erika yeah for minis! i always skew to the small side when baking for potlucks/...