I will be honest: the first time I tried making babka, I fucked up so badly I felt like I’d brought shame on several generations of my family. A year later I was finally ready to try again. My family, tired of schlepping to the Lower East Side for babka, was delighted.
Welcome back to Crush Cakes. When you sit around breathlessly swooning over your crushes nonstop like me, well…we are worldly people here, you know what happens next. I make cakes expressing my feelings for them, and then sit back and wait for my destiny to be fulfilled. It all makes perfect sense.
When I first got the book I imagined it was filled with elixirs and tonics, whether natural remedies for illnesses or potions to make all your wishes come true. When I opened it, I saw a recipe for “Gypsy Casserole."
My mother makes latkes using pulverized potatoes, so I always thought pulverized were the way to go. Only in college did I discover that most people shred their potatoes. I fought with my entire college Hillel about this every year, alienating many. In my old age, though, I’ve mellowed out: I realize that taste is subjective. People like what they grew up with -- latkes are, for many Jewish people, inherently linked to childhood holiday memories and…
I’m offering two recipes for pumpkin donuts today, one easy and one a little bit more complicated, so you can choose to either kill a whole afternoon baking or whip up a quick dessert/snack!
Welcome back to Crush Cakes! When you sit around breathlessly swooning over your crushes nonstop like me, well…we are worldly people here, you know what happens next. I make cakes expressing my feelings for them, and then sit back and wait for my destiny to be fulfilled. It all makes perfect sense. This time around, my crush cake is dedicated to Parker Posey and three of my very favourite roles of hers: Darla in Dazed…
Previously by Lisa Yelsey: A Recipe for Cake Pops and A Recipe for Rugelach. HI. My most recent baking project was to make black-and-white cookies! Everyone in my family likes them, but none of us can agree on a good place to get them. The only real consensus regarding exactly what makes these cookies good is “not stale,” and not-stale versions of these cookies are surprisingly difficult to find. Just like all the other foods people vaguely mention…
Previously: Lisa Yelsey's recipe for rugelach. This post is generously sponsored by A Friend of The Toast, who wants to encourage others to support the site as well. Hi everyone! Hope your summer is going well. Here is what’s been consuming me for several months: CAKE POPS. Like many people, I tried one at Starbucks years ago and then forgot they existed. But then a pregnant friend asked me to make some to give…
Toasties. The Bartender made quiche for the first time. In fact, so confident was The Bartender in their first quiche-making attempt that they made two quiches. The Bartender was not wrong.
Recipe:
For the crust:
Store-bought pre made crust; The Bartender is not a magician.
Welcome back to Crush Cakes. When you sit around breathlessly swooning over your crushes nonstop like me, well…we are worldly people here, you know what happens next. I make cakes expressing my feelings for them, and then sit back and wait for destiny to be fulfilled. It all makes perfect sense.
I am Troy McClure, you are the pasty, hungry child.
If you are a vegetarian, I respect that 100% and I encourage you to skip this recipe.
(looks around)
Okay. I like to eat a half pound of beef for dinner about three times a week, and this is unbelievably delicious and easy and PERSONALLY I think that grass-fed beef is very good for you and excellent
