I deal in historic recipes, but food can have any number of kinds of history: development over centuries, fusion with new cultures, family tradition. Some recipes have personal history: these molasses bars belong to this last group.
Yesterday, in addition to being my last day of law school classes ever, brought something utterly unexpected: a spot in the final round of the Saveur Magazine Best Blog Awards. I’m up for “Best Cook-Through” – as in cooking through cookbooks (a stack of moldering vintage ones in my case). Many thank to Saveur, and to all who tossed my name into the hat. If you have a sec to vote, it’d mean a lot!
Getting back to business…I have a cookie recipe for you: I couldn’t do the second half of my royal wedding party a la Mrs. Beeton without some of the rich cakes she declares a “must” at any ladies’ breakfast. I was flipping through the tea cakes section when I came across a recipe for “Princess Cakes.” Pitch perfect!
I’m taking a brief break from our normally scheduled Ancient Roman programming to update you on the results of the wonderful, successful Bake Sale for Japan held nationwide this past Saturday.
This post is for charity – times two!
First, I’m thrilled to be working with Lillian from Sweets by Sillianah and Sarah from Fritos and Foie Gras – and a host of other generous-spirited NYC blogger-baker-volunteers – to put together an April 2nd inter-city Bake Sale for Japan. Proceeds from this effort, conceived by Samin Nosrat , will go to New York Times-suggested charity Peace Winds Japan. If you’re in the city, you should stop by our table at Brooklyn Flea! You might be able to snap up some of these:
Well, now that we’re done with all the corned beef and Guinness we can move in to important things: hamantaschen, for Purim this weekend!
Happy Hump Day! Have some milk & cookies to get you through…
I’m black and white cookie fanatic, so this was a no-brainer.
