We first had these cookies in Jan. 2013 at a B&B in Westerly, RI. The proprietor kindly shared her handwritten recipe with me. Unfortunately, some ingredient proportions were unclear (e.g., two sticks butter, 1 box confectioners sugar), so we had to guess. The flavor was correct, but the batter was too runny to mold. 1.… Continue reading Vanilla cakey cookies
Tag: dessert
Sesame tahini cookies
Inspired by a Moroccan cookie we had Club Med, we tried this recipe: http://www.seriouseats.com/recipes/2012/12/sesame-tahini-cookies-recipe.html (Nov. 2017)
Pumpkin walnut bread
We tried this recipe: https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html Our modifications: first, we reduced the sugar from 2 cups to 1 ½ cups. We also used vanilla-infused sugar. Second, we added ¾ cup walnut pieces to the batter at the end. (Oct. 2017)
Coffee milkshake
My husband loves coffee milkshakes, and our local place had run out. So we tried this recipe: https://www.thespruce.com/how-to-make-a-milkshake-995115 For the ice cream, we used about 5 small scoops vanilla gelato (which already was soft while frozen). To make it coffee flavor, we used ¼ cup Autocrat coffee syrup in lieu of ¼ cup chocolate syrup.… Continue reading Coffee milkshake
Classic apple crisp
After our trip to the orchard, we tried this recipe: http://www.kingarthurflour.com/recipes/classic-apple-crisp-recipe Our modifications: first, we used about 8 apples (combo of small and medium, multiple varieties), peeled, cored, quarter, and cut into ¼" slices. Second, in lieu of 2 Tbsp boiled apple cider, we used 2 Tbsp pomegranate molasses. Third, instead of apple pie spice,… Continue reading Classic apple crisp
Greek honey cake
We tried this recipe for a walnut cake soaked in lemon-infused honey syrup: http://www.food.com/recipe/greek-honey-cake-428671 Our modifications: first, we baked this in an 8x8 (instead of 9x9) square baking dish. Second, for the batter, we added zest from one whole orange rather than just 1 tsp zest. Finally, for the syrup, we increased the lemon juice… Continue reading Greek honey cake
SkinnyTaste flourless brownies
We tried this recipe, which ingeniously uses black beans in lieu of flour and butter. We forgot to use parchment paper, and we used 1% milk instead of almond. We used an 8x8 baking dish instead of 9x9. http://www.skinnytaste.com/amazing-flour-less-brownies/ (June 2017)
Lemon snack cake
Recipe here: http://www.onebrownmom.com/2015/01/lemon-snack-cake-with-variations.html?m=1 To increase the lemon flavor, we added the juice and zest of one lemon to the icing, in addition to the lemon zest added to the batter. We were low on powdered sugar, so the icing was thinner than normal, leading it to soak into the cake. Still very tasty. (Apr. 2017)
Blueberry and raspberry buckle
We had a surplus of berries, so we tried this Melissa Gilbert recipe: https://cooking.nytimes.com/recipes/1017644-summer-berry-buckle. For the 4 ½ cup mixed berries, we used two 6-oz containers of each blueberries and raspberries (for a total of 24 oz). That was more than enough compared to the batter. We also did not have a 9 oz cake… Continue reading Blueberry and raspberry buckle
Colombian ripe plantain and cheese cake (torta de maduro)
We tried this casserole recipe, but we had only four ripe (nearly black) plantains. For the fifth, we substituted with one ripe banana and 1 tsp flour (since plantains have a higher starch content than bananas). We used an 8x8 baking dish, which we buttered. At the end of baking, we broiled on low for… Continue reading Colombian ripe plantain and cheese cake (torta de maduro)
Cooking Adventures 