ricotta strawberry cake

ricotta strawberry cake // brooklyn supperricotta strawberry cake // brooklyn supperTomorrow is the last day to vote in the Saveur Blog Awards. It’s been an incredible month, but I’m starting to feel like Cinderella at 11:55, afraid it’s all about to disappear in a poof. In two days, I may find myself alone with a pumpkin and some mice, so I’m having one last celebration. Being a finalist (for Most Delicious Food, no less) is a dream come true. Seriously. It’s been a long road – learning to take a decent picture, to write like “myself,” and to come up with recipes I think you’ll love week in and week out. Each time I hit publish and your thoughtful comments, likes, and shares start rolling in, I feel so lucky to have you here, reading and appreciating my work. [Read more…]

olive oil carrot bread with candied carrots

olive oil carrot bread with candied carrots // brooklyn supperOver dinner, she asks, “If you could be anyone, who would it be?” Before she and her sister were born, I might have entertained the idea, but now, I wouldn’t change a thing. Understanding the improbability of it all, she says that I can have them and Brian and still be someone else. I say, “Someone rich, I guess.” But then I can’t think of anyone rich or brilliant I’d really want to be. I can’t think of another life I’d trade for my stressful, messy, chaotic one. (Surely, some more intensive thought might turn up the ideal life – if only based on location; in the moment, though, this is how is was.)  [Read more…]

buttermilk apple cake + apple picking

buttermilk apple cake + apple picking // brooklyn supperbuttermilk apple cake + apple picking // brooklyn supperOur family of four relies heavily on a delicate balance of personalities. Brian, whether by nature or force of will, is stoic and patient almost all of the time. I strive for the same, but most days just holding it together feels like an accomplishment. If there’s one thing you don’t have a lot of as a parent of two, it’s space, both personal and mental, and I need a lot of it. I thought, now that our littlest one is in school five days a week, I’d have plenty of time to recharge and conquer the world, but it seems the more space I have, the more I need. Making up for lost time, no doubt. We had thought our girls each took after one of us –– the oldest being sensitive and prone to the same types of high highs and low lows that her mother experiences. Until recently, our youngest seemed to have inherited her father’s quiet introspection and mellow exterior. I say until recently because just a couple weeks after she turned three, something changed. All of a sudden, there were tantrums, as well the intense desires and a stubbornness that you might expect from any other toddler turned preschooler. We just really didn’t think it would happen to us. [Read more…]

kumquat clementine coffee cake

kumquat clementine coffee cake // brooklyn supperOur life has been all stops and starts lately. Good things (really good things!) will happen and then a moment later there’s an avalanche of annoyances and frustrations. If I could make a blanket fort and wait out spring’s real arrival, I would, but there’s just so much to do. So, I’m starting with the little things. Trying to get right whatever I can. Mostly, this means cleaning and organizing. But also cooking. The cooking has been a good thing. Mostly. [Read more…]

vanilla citrus cornmeal cake with poached clementines

vanilla citrus cornmeal cake with poached clementines // brooklyn supper
Observing a person’s cake preferences is akin to peering into the very depths of their soul. Some people, for instance, appear to be impressed by a cake that is covered in impenetrable layers of marzipan has had the hands of about twenty bakers on it and looks very much like a 2013 Chevrolet Camaro. Some people will spend thousands of dollars on a cake like this and others will watch television shows about bakers who make such cakes. Those people–people who prefer the artifice of a well-decorated cake to the taste–are alien to me, not the least for the amount of time they have to waste. Spending hours making a cake look like a golf bag makes as much sense as spending the same time trying to make a golf bag taste like a cake. A cake is for eating, people! [Read more…]

clementine olive oil cake

clementine olive oil cake
With an upcoming exhibition of my paintings looming, I headed home from the studio late on New Year’s Eve. The streets were oddly quiet for a Saturday evening, though the air was somehow supercharged with anticipation. Though I’ve long loved dressing up and singing “Auld Lang Syne” with something sparkly in my glass, New Year’s Eve babysitters are hard to come by in the city, so this year we planned to celebrate at home.  [Read more…]

date cake

date cake

For whatever reason, I’d been putting this date cake off for weeks. The pound of exquisite Medjool dates I had purchased wallowed in the fridge. Every few days the allure of the dates would prove irresistible and, wondering if the cake would ever get made, I’d pinch a couple. But then, it snowed.

If you live in the Northern Hemisphere you probably heard–the east coast got snow in October. We were mostly expecting nothing, but Saturday morning rain turned quickly to snow. First a  few scattered flakes, then gigantic fluff, then it came faster, and soon, it was straight-up snowing. And then what are you going to? Make a date cake, of course. [Read more…]

pear and chocolate cake

pear and chocolate cake

In an attempt to enjoy every single second of fall, I’ve been hoarding fall fruit. Right now, I’m sitting on a serious cache of pears. Later today I’m hoping (if the baby’s nap schedule cooperates) to tackle pear butter, but for now let’s talk about cake–more specifically, pear and chocolate cake. I am a little bit of a dessert minimalist and not at all prone to cramming 3 pears and nearly a cup of chocolate into one cake, but it sounded good, so I did it. [Read more…]

cherry currant clafoutis

Sweet cherries just turned up at our farmer’s market (still waiting on sour!), as did currants. So right now we’re working our way through pint after pint of fruit. Our daughter has been lobbying for currant buns (because it’s what Mother Rabbit goes to buy in Peter Rabbit), but I think those are a little better right as summer turns into fall (probably because of the Kink’s line “Tea and toasted, buttered currant buns help to compensate for lack of sun.” For now, we’re going with our new favorite summer dessert- clafoutis. [Read more…]