• Liza Lou's Kitchen
    Desserts,  Other,  Pies,  Vegan

    Liza Lou’s Sparkly Museum-Quality Cherry Pie

    The thunderbolt of a recipephany can strike when you least expect it. This one walloped us during a visit to New York’s famous Whitney Museum. It’s a gem of a pie inspired by Liza Lou’s Kitchen, a full-scale vintage kitchen completely bedazzled in colorfully sparkling glass beads. The Art Brilliant and beguiling, Kitchen takes us to an enchanted world. Every object, every surface radiates joy. Even the dishes in the sink, soaking in the swirl of Starry Night-style beaded dishwater, gleam with the richness of the Crown Jewels. I define art as something that looks like it took a really long time to make. No doubt about it here. Lou spent five years in…

  • Cookies,  Desserts,  Other,  Passover,  Snacks

    Leah’s Fudgy, Flourless Chocolate-Almond Macaroons

    There’s no denying it—every fudgy bite of this flourless almond cookie says it’s the Macaroon’s Macaroon. I grew up thinking macaroons were those sugary coconut mounds sold in cans during Passover. They were such a holiday ritual that there should have been a spot for them on our Seder Plate. They were okay, but who’d ever want to eat them the rest of the year? Then along came “macarons,” the French almond-meringue, attitude-filled confections that look like pastel rainbows in pastry cases. They no doubt dropped the “o” to distance themselves from their macaroon relatives and signal that they are très cher. They make a lovely occasional treat, but nothing I’d ever crave. Now,…

  • Fudge squares
    Cakes,  Cookies,  Desserts

    Fudge Squares

    Baking in a tiny RV is a bit like being marooned on a desert island. We have limited space for tools and supplies. And not every recipe works under survival conditions. It has to have few ingredients, require minimal equipment, and bake without complaint in our small convection/microwave oven. On our trek West, I came to realize which recipes are my true loves—the cakes, breads and cookies I can’t live without. The revelation is like the finale of a cheesy rom-com, except there’s no race to the airport before the plane takes off. My heart and head picked a dear old favorite, fudge squares. A snack-style cake that looks and cuts like brownies, it…

  • Breakfast,  Desserts,  Egg dishes,  Pancakes,  Pastries

    Jennifer’s Dutch Babies

    If you like popovers, you’ll love these babies. These eggy, pie-shaped puffs need only a squirt of lemon juice, a shake of confectioner’s sugar, and some fresh fruit or jam to make a dramatic breakfast entrance. But “Dutch” Babies? Some say the name came from a corruption of “Deutsch,” since they resemble German pancakes. The Dutch also make Pannenkoeken with a similar batter, although they look more like crepes. Frankly, these are likely neither German nor Dutch. We contend that Dutch Babies are really Yorkshire Pudding in disguise. They’re sizzled in butter instead of meat drippings, and served for breakfast instead of with meat and gravy for dinner. If you wonder how a puffy…

  • Desserts,  Pies

    Chocopecankin Pie, the “Turducken” of Desserts

    The Turducken—a deboned chicken stuffed inside a deboned duck stuffed inside a deboned turkey—makes a showstopping Thanksgiving centerpiece. Carving it is a parlor trick at the dinner table, but the dish owes its popularity to its quirky mashed-up name. Remember Brody’s Second Law of Marketing: If you can’t name it, you can’t sell it. (Honestly, though, didn’t anyone consider its first four letters?) Ten years ago at Thanksgiving, our daughter Claire posed an intriguing question. With all the choices on the dessert table, why isn’t there a pie version of Turducken? And thus, she created the Chocopecankin Pie. Claire designed it like a target so that every slice—like the Turducken—would include each pie. To…

  • Cakes,  Cookies,  Desserts,  Other

    King Arthur Flour Chewy Whole Wheat Brownies: The Lost Recipe

    To: Bill Tine, Vice President of Marketing, King Arthur Baking Company From: Diane Brody, Recipephany.com Subject: Permission to Publish Recipe for Whole Wheat Brownies Date: October 29, 2020, 1:20 PM Dear Bill, I have been a loyal subject of King Arthur for nearly 50 years, starting when I was your company’s account manager at the Boston PR firm, Robert Weiss Associates. My highlight was placing your affable bread-baking evangelist Bert Porter on talk shows. Already popular with New England audiences, this buttoned-down, down-home “Mr. King Arthur” required no selling on my part. Who else could demonstrate how to make a loaf of bread so well—even over the radio? As a bonus, I snagged Bert…

  • Biscuits,  Breakfast,  Cookies,  Crackers,  Desserts,  Other,  Snacks,  Vegan

    Grahammies: Great Homemade Graham Crackers

    “How wacky,” you say. “You don’t make graham crackers, you make things with graham crackers—like s’mores and pie crusts. Why bother?” It’s no bother, and it’s totally worth it. A homemade graham cracker is like homemade pasta. Once you bite in, you can’t believe it could taste—and make you feel—that good. This recipe bakes up a graham cracker that’s crisp and sweet, with a toasted wheatiness and tang of molasses. Sure it’s familiar—you’ve had something like it before, from a box. But this is the real thing. This Boston Globe recipe lay dormant for 42 years in my recipe box. When I dug it out and gave it a whirl recently, it was like…

  • Cakes,  Desserts

    Queen of Sheba Cake (Julia Child’s Reine de Saba Gateau)

    This voluptuously moist French pastry-shop chocolate gateau has just enough structure to qualify as cake, but otherwise could pass for a chocolate truffle for 12.  A shiny glaze doubles down on the chocolate, making sure that no part of your palate escapes the wave of deep dark flavor. Prepare for a totally immersive chocolate experience. Julia Child wrote that Reine de Saba (Queen of Sheba) was the first French cake she ever ate, and she devoted her 100th show of The French Chef to this recipe way back in December 1965. First aired on WGBH-TV in Boston, this seminal cooking series went nationwide, catapulting Julia to culinary icon, and then on to her current…

  • Cakes,  Desserts,  Pudding

    Lemon Sponge Pudding Cakes for Lemon Sponge Pie Lovers

    You’ve heard me gush about “Ma’s Lemon Sponge Pie” for years. The tart and creamy lemon filling merges with an ethereal fluff that rises to the top as the pie bakes. So you’ve got the lemon curd on the bottom blending into an airy sponge cake that browns Maillard-style to add a hint of caramel. Lemon sponge pie is far better than lemon meringue pie in my book, since meringue can be wet, weepy, and have the foamy texture of something expelled by an undersea creature. A couple months ago, our friends Pam and Adam had us over for a splendid dinner of grilled delights on their rooftop patio. I brought Ma’s pie. They…

  • Desserts,  Passover,  Snacks,  Sorbet,  Vegan

    Leah’s Blood Orange Sorbet (Without an Ice Cream Machine)

    Sweet, tangy, and gorgeous in the bowl, this blood orange sorbet is stunningly delicious. Despite its ease, you won’t find better, even at a high-end restaurant. That’s because it was scientifically formulated by Leah Greenwald, Chief Food Technology Advisor at the Recipephany Test Kitchens. A curiosity about the science of cooking drives Leah to analyze, hypothesize and improve her recipes. She has been a great help here at Recipephany and is our own J. Kenji López-Alt (author of The Food Lab: Better Home Cooking Through Science). Coincidentally, they both studied architecture at MIT. But Leah (introduced to you in her recipephany for lemon vinaigrette) is an architect, mother of triplets, and a five-time champion on…

  • Breads,  Desserts,  Egg dishes,  Muffins,  Passover,  Pastries,  Snacks

    Whose Passover Popovers Win You Over?

    Before Passover is over, treat yourself to some popovers. Judy Geller, a dream client and the mastermind behind many industry-leading conferences and events, introduced me to these years ago. We would meet at a cafe where I could spread out advertising concepts and layouts for her to review. Then we’d linger and talk about family, holidays, and her family’s Passover Popover recipe. These popovers are so delicious, so un-Passover-ish, we might as well just call them “bread” and be done with the pretense. The other day when I called to ask if I could post the recipe, Judy asked, “Which one?” To my surprise, she has not one, but two family recipes for Passover…

  • Desserts,  Egg dishes,  Pies,  Snacks

    Caramel Custard Flan

    Ceci n’est pas une pie. It’s Pi Day. Ordinarily I’d bake a pie, but with the new “social distancing,” the two of us would have to eat the whole thing. So instead, I made some comforting caramel custard—AKA “flan”—from a forgotten can of Magnolia Brand Sweetened Condensed Milk in the pantry. The can had gone several months past its “best by” date, but rest assured the quality was fine and I had no sense of Russian food roulette. It really burns me how those dates trigger so much needless waste. Using this lost and forlorn can sparked joy—Marie Kondo-style—by both freeing up shelf space and inspiring this dessert. This recipe came right off the…

  • Cakes,  Desserts,  Snacks,  Vegan

    Sweetheart (please make me a) 1-Minute Chocolate Mug Cake

    How about a Valentine’s Day quickie? Make a warm, double-chocolate little “mug cake” for your sweetie any time he or she implores you. Betty Crocker, that tart, makes it possible with her “Super-Moist Chocolate Fudge Cake Mix.” Measure some mix into a mug or small bowl. Stir in water and chocolate chips. Watch it circle around in the microwave for up to 60 seconds. Cool slightly—the chocolate chips will stay gooey—then top with whipped cream. Most of all, it means less time in the kitchen—a lovely indulgence for both of you. Sweetheart 1-Minute Chocolate Mug Cake Adapted from Joy Bauer’s “3-Ingredient Chocolate Mug Cake,” Savory Magazine (Stop and Shop), January 2020, p.39 Recipe doubles…

  • Candy,  Desserts

    Oscars 2020: Fudge v Ferraro Rocher

    It’s Oscars time, and we’re shifting our puns into high gear. My pick for Best Picture, Ford v Ferrari, has inspired Fudge v Ferraro Rocher, a chocolate-fueled dessert competition to help us reach the finish line without colliding into awards-night boredom. This head-to-head contest will pit hand-crafted fudge made from All-American Hershey’s cocoa against the iconic chocolate-hazelnut candy from the Ferraro company, Italy’s own Big Chocolate. To challenge a best-seller from the people who invented Nutella takes some chutzpah—especially since I’ve never attempted fudge before. Sure, there are quick fudge recipes that call for three ingredients: sweetened condensed milk, chocolate chips and nuts. But no, I had to choose the thrill of making a…

  • Desserts,  Pies

    Meri’s Berries

    Is it a crumble or a crisp? A cobbler or a grunt? Or maybe a slump? Whatever the name, it’s a fruit pie without a traditional pie crust. It frees us from rolling, crimping, and the customary fretting about flakiness. And let’s face it…sometimes we just prefer more fruit and less pastry. With Meri’s Berries, you toss together a crumbly dough that bakes into a crisp cookie-like topping. Sugar and flour in the dough combine with the berry juice to turn it a bit syrupy. This syrup won’t get as thick as pie filling does, but then again there’s no crust to make soggy. Meri Cayem shared this recipe back when our sons, both…

  • Dad's Favorite Coffee Cake
    Breakfast,  Cakes,  Desserts

    “Dad’s Favorite Coffee Cake”

    If Do-It-Yourself were an Olympic sport, my father-in-law would have won gold. To Louis (everyone knew him as “Louie”), every chance to fix the unfixable was an opportunity to achieve a personal best. As a contractor, he could do everything. He was a wiring wizard and mechanical mastermind. To solve a problem, he would cobble together ingenious gadgets out of scraps from his garage. When he was in his 80s, he even developed a computer program for doing his taxes. So why was I surprised to hear that he baked? I suppose it’s because his wife Dorothy (everyone called her “Dick,” a nickname coined by her little brother) kept the household swimming in brownies,…

  • Cakes,  Cookies,  Desserts

    Chocolate Mini-Donuts

    Do we really need another recipe for chocolate cake besides our definitive Black Magic Cake, the first Recipephany? Yes, because we also need chocolate mini-donuts drenched in chocolate ganache. Black Magic makes ultra-moist full-sized cakes, but is doesn’t work so well for tiny sweets. With this recipephany, you can make these intensely chocolatey cuties in the time it takes to bake a batch of cookies. These mini-donuts have a lot going for them. Besides looking adorable on a dessert plate, they’re great for portion control. Instead of cutting a whopping slab of cake, you can pick up one of these and dispatch it in a couple of genteel bites. Then you can go back and…

  • Breakfast,  Cakes,  Desserts,  Snacks

    Things to Do With Cranberries: Cranberry Streusel Coffeecake

    If you’re like me, you bought two bags of cranberries before Thanksgiving because it said on the Ocean Spray package, “Buy two, freeze one.” Now what do you do with the one in the freezer? Cranberries keep a year or more in the freezer. So you can dip into your cranberry stash any time and make, for instance, this tasty Cranberry Streusel Coffee Cake. This breakfast/snack/dessert has it all: cranberry and its best friend, orange; your favorite sour dairy product (sour cream or yogurt or sour milk); the baker’s drug of choice, vanilla; and cinnamon and nuts. You can bake one large sheet cake or two 9” square cakes. In the Ocean Spray spirit,…

  • Desserts,  Gluten-free,  Pudding,  Snacks,  Vegan

    9-Minute Creamy Rice Pudding in the Pressure Cooker

    Luxurious rice pudding tastes divine and makes you feel good all over. But achieving a rich creaminess can be tricky. Baking can take hours, and the rice can even toughen. Thanks to the miraculous time-defying Pressure Cooker, this recipephany takes raw rice from zero to supreme creaminess in less than 15 minutes. Evaporated milk (milk that’s been concentrated by cooking it down) adds thickness plus a hint of caramelization. This slight nuttiness joins hands with the vanilla and cinnamon (rice pudding is a great delivery system for both) to create ahhh-inspiring yumminess. While you might think of rice pudding as the fluffy slippers of desserts, it has some hipness. When our son lived in…

  • Cookies,  Desserts

    Hall-of-Achievement Chocolate Chip Oatmeal Cookies

    What do architects know about cookies? A lot, I’m sure, since these chocolate chip oatmeal cookies won Best-Tasting Cookie at an architectural firm where my husband once worked. I had baked them early in the morning so they were still warm when he entered them into the contest, slightly crisp on the outside yet chewy inside. I suspect this structure may have swayed the judges as much as the flavor dimension added by an extra splash of bright vanilla and glug of bittersweet molasses. It was decades ago, but the construction-paper blue ribbon still hangs as a reminder in our Hall of Achievement. The award proudly holds its own in the swarm of diplomas,…

  • Breakfast,  Cakes,  Desserts,  Snacks

    One Bowl Apple Cake

    If you’ve got two apples and some baking basics, you can make this jewel of an apple cake without even having to take out your mixer. Luxuriously moist and studded with soft apple chunks, this lightly spiced one-bowl wonder is as at home after a dinner party as it is at breakfast or snacktime. This cake’s versatility stems from its Jewish heritage. It purposely contains no dairy, so those who keep kosher can enjoy it any time, with meat or dairy meals. This recipephany comes from my earliest baking bible (Old Testament version), From Manna to Mousse. Born in 1969 as a plastic-spined fundraising cookbook produced by the Sisterhood of Congregation Beth El in…

  • Breakfast,  Cakes,  Desserts,  Snacks

    Dick’s Brilliant Blueberry Bundt Coffee Cake

    My mother-in-law Dick was our very own “America’s Test Kitchen” well before Christopher Kimball. She was always experimenting, and couldn’t contain her enthusiasm over a new find. She called one day bubbling over with excitement. She told me about this light, fluffy blueberry coffee cake. She would mail me the recipe, and she just knew I’d like it. I’d heard she’d been looking for a blueberry coffee cake. Perhaps it was because her signature coffee cake (see Dick’s Sour Cream Coffee Cake) was chock full of nuts, which many people avoid. Or maybe it was just blueberry season. I’d had a favorite blueberry cake, but this replaced it in no time. All too often,…

  • Desserts,  Pudding,  Snacks

    Double Chocolate Bread Pudding

    Here’s the ultimate baked goods makeover, or shall we say, “bakeover.” In almost fairy-tale style, this recipephany transforms neglected, over-the-hill bread into a deep, dark, restaurant-worthy chocolate dessert. Expect big flavors—cocoa, dark chocolate, a glug of rum, coffee, cinnamon, scads of vanilla, a drizzle of molasses, and chopped pecans—blended into a sweet base of eggs, milk and a little cream. Oh, and I almost forgot—stale bread. While any kind of bread will do, including a rustic loaf or rich challah, I prefer Claire’s Honey Whole Wheat. I wouldn’t use it with regular bread pudding, where you need a crunchier or richer bread to dominate. But in this case, where chocolate takes center stage, it melts into the…

  • Cookies,  Desserts,  Snacks

    Two Sisters’ Snickerdoodles

    Soft, puffy, and slightly crinkly, these classics deliver sugar ‘n’ spice all year ’round, not just at Christmas. But there’s no escaping that bit of Yuletide in this snickerdoodle. It is one of the irresistible treats my sister-in-law Chris heaps upon her splendid Christmas cookie tray. And Chris got this recipe from “Sister Santa Claus.” It goes back to Chris’s sophomore Home Economics class at Cathedral High School in Springfield, Massachusetts. Many of the nuns who taught her had a male name along with a female one—such as Sister Mary Timothy. So I took her literally when she mentioned Sister Santa Claus. “It wasn’t her real name, but we called her that because she…

  • Cakes,  Desserts,  Passover

    Zell Schulman’s Chocolate Mousse Torte from Israel

    Once, an “alternative chocolate cake” was something we made for Passover, usually from a Manischewitz mix. As much as my Mom and I tried, no cake recipe calling for a matzo derivative ever produced anything remotely fluffy or moist. (I swear Manischewitz cheated.) Sometime in the 1960s, French-inspired bakers adventured with eggs, nuts, butter, and intense flavorings to create decadent chocolate cakes with minimal flour. So a kind of Fifth Question inevitably swept the Passover baking community. “On all other nights we can eat flourless cake. On this night, why can’t we eat matzoless cake?” Zell Schulman helped lead the Exodus into the land of glorious desserts with this recipe for Chocolate Mousse Torte…