Blueberry Coffeecake with Almond Streusel
Here's why you should make this cake: it's moist, it's not too sweet, it has a nice topping. Enough?
Spinach and Sumac Turnovers; Lentil, Bulgur and Tamarind Pilaf; Ginger and Molasses Semolina Marble Cake
The allure of sumac and bulgur and tamarind and orange blossom water led me head first into a cookbook showcasing Lebanese, Moroccan and Persian recipes.
Pistachio Pound Cake
Butter and sugar! We all know the magic, the potential dangers. My occasional indulgence, to be sure.
Peanut Butter Chocolate Chip Cake
If you like to eat cake and you like to bake an occasional cake (like me), this is one you should make.
Pumpkin Cheesecake with Gingersnap and Hazelnut Crust
The typical sticky sweetness of holiday cakes and pies freaks me out. Mountains of brown sugar, molasses, corn syrup -- yecch! But ...
Japanese Cotton Cheesecake
Oooo -- look at this one. I've made the airy "Japanese Cotton Cheesecake," from droolfactor.wordpress.
com. It was eggy, like a custard, and not too sweet. Totally wonderful.
Blackberry Buttermilk Cake
I'm attracted to dessert recipes where the ratio of flour is more than the amount of sugar. I don't want sugary, candy glop.
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