February 2013

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You may remember that I made hamantaschen last year around Purim, and that I used a dough recipe from The Jewish American Cookbook – but got a little crazy with the filling. This year, I stuck with the dough, and kept the filling traditional too: poppy seed.
Poppy Seed Hamantaschen
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Jam-Filled Teacakes

I am single-handedly trying to bring the term “teacake” back into use. It is just such a perfect descriptor for a small pastry that is too cake-like to be a muffin, and is not iced or fluffy enough to be a cupcake. Like the jam-filled cakes below – which really would actually be perfect with tea.

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A Hybrid Pound Cake

I came across two pound cake recipes this week in Maida Heatter’s Book of Great Desserts – a java cake and a chocolate one. After flipping between them for fifteen minutes, I realized I could have both cakes, and eat them too: I could make a mocha pound cake with both coffee and cocoa.

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