It is finally fall! Like many people, fall is my favorite season. I love being able to wear sweaters and drink tea without being too warm. I also just like fall baked goods. Maybe it is because of texture, but I generally prefer rich fall and winter baked goods over light, fluffy summer ones. So,Continue reading “Post 7: Cinnamon-Swirl Coffee Cake”
In keeping with the French Pastry trend from the my post, I decided to make cream puffs. This is another one of my Great-grandmother’s amazing recipes. Cream puffs have always seemed like something that would be very complicated, but they turned out to be surprisingly simple. The recipe was also unusually easy to follow, andContinue reading “Post 6: Cream Puffs”
I have made mostly sweet desserts for this blog, so this week I decided to make something a little more on the savory side. This croissant recipe is described by the 1961 New York Times Cookbook as being “the traditional French breakfast bread.” Though I wasn’t sure how authentic this recipe actually is, recipes from the vintage New York Times Cookbook usually turn out quite well, so I gave it a try.
I started by measuring out 4 ounces of chocolate chips on my scale. The recipe called for 4 squares of baking chocolate, which I did not have. However, some searching online clarified that there is usually about 1 ounce of chocolate per square of baking chocolate. I also then measured out 3/4 cup of butter.Continue reading “Post 2: Brownies”
A discussion of a delicious vintage recipe for gingerbread with lemon sauce.