On a different note, I made the wonderful sourcream chocolate chip coffee cake that was posted recently and it was a big hit (again I used a smidge less sugar than the recipe called for–I think we Americans are just trained to use more sugar, even when it’s not necessary). I love...
The fourth recipe–my mother’s sour cream cinnamon chocolate chip coffee cake–may be familiar to some of you who have been around for a while, but today it is in theBoston Globe, a sidebar to an article about, well,this site and little old me. Thanks be to Jonathan Levitt for makin...
Mike @ Optional Kitchen Your FIL’s comment cracked me up. I’m usually into chocolate-chip cookies for the cookie — I, uh, sometimes just leave out the chocolate chips, which I’m pretty sure ifssome form of heresy — but for a chocolate craving! Oh my. June 3, 2016 at 12:05...
The Smitten Kitchen Cookbook had a few extra layers too, several rounds in my own kitchen and more by hired recipe testers and friends. You probably imagine that this would guarantee that The Smitten Kitchen Cookbook is error-free. You probably don’t share publishing’s dark sense of humor....
Congrats! And thanks for putting the most popular recipes – I’m surprised your mom’s chocolate chip coffee cake isn’t in the sweet one as it’s such a winner! My other favourites are the best cocoa brownies (too easy, they became my “stress baking” often when I was a student!
Is there any way to combine this recipe with the Red Wine Chocolate cake (from http://smittenkitchen.com/2011/09/red-wine-chocolate-cake/)? Replacing some of the butter and/or eggs? May 16, 2012 at 2:59 pm Reply Dawn Nowak OK – a question: is almond flour the same thing as ...
Ten years ago: Feta Salsa and Carrot Cake with Maple Cream Cheese Frosting and Cranberry Vanilla Coffee Cake Eleven years ago: Tiramisu Cake, Rugelach Pinwheels and Chicken and Dumplings Twelve years ago: Blondies, Infinitely Adaptable, German Pancakes, and Winter Panzanella And for the other side...
The Smitten Kitchen has been lava cake-free since its 2006 inception mostly because I’m not terribly into warm, oozy desserts (I KNOW). But it’s not just about me anymore, is it? Last Valentines I had a moment of glowy domestic benevolence and decided to make them for the family ...
First into the mixer were these gigantic chocolate chip cookies. Like most people, I already have a favorite recipe. Mine is buttery and compact and has a high chip to dough ratio. But, they’re not much in the way of spreaders, and this one better fit the bill. ...
I made these yesterday for a meeting at my house, along with your sour cream chocolate chip coffee cake, and both were big hits. Not a bite of either left. A second batch was made this morning, and I used some of the browned butter I had left over to butter the muffin tins to ...