Baking and Chocolate

ImageOh.

No, really, oh. Oh as in “Oh my, these brownies”  and “Oh damn, these brownies.”  Oh as “Oh I can’t believe this recipe is so amazing” and “Oh there goes any bit of self control I had.”

Get the picture?

You can roll your eyes a bit when you say “Oh”.  It helps.

Even though I don’t claim to have the world’s largest sweet tooth and go for salty over sweet most days, I can’t help but claim this brownie recipe as one of the best I’ve ever tasted. Because to me, brownies seem like the perfect treat in theory. Chocolately, studded with fun things like nuts or fruit, small and compact and enough to satisfy thanks to their rich nature. But sometimes, well, you can’t help but feel let down sometimes when you bite into a brownie that’s dry, too moist or not moist enough, tastes like a mix or worse, doesn’t resemble a brownie at all.

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scandinavian-classic-baking-bookcover.jpgGrowing up with an Italian grandmother, desserts usually meant full-bodied, booze-spiked, often savory treats including tiramisu, Italian pizzelle cookies, pignoli cookies, and pepper biscuits. The only thing I knew about Scandinavian desserts was, well, nothing. Thumbprint cookies didn't count since I thought Mrs. Claus invented them.

Not anymore. Thanks to Pat Sinclair's lovely new cookbook Scandinavian Classic Baking, I now know how to make Swedish Pepparkakor (spicy gingerbread cookies), Sandbakkels (miniature butter cookies shaped into a cup and filled with jam or cream), and Spritz (classic Swedish butter cookies made with a cookie press).

Sinclair organizes her 42 recipes into five chapters: Coffee Breads, Cakes, Cookies, Tarts, Fruit Desserts & Pastries, and Traditional Favorites. Recipes are highly detailed, so even a novice baker can feel confident attempting a new recipe. You'll find sublimely simple recipes such as orange bundt cake next to more sophisticated ones such as Scandinavian apricot almond bars.

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a year of pies frontcoverWhen I received a review copy of A Year of Pies: A Seasonal Tour of Home Baked Pies by Ashley English, my first thought was: Did they send it to the wrong person?

You see, the only pie I truly enjoy making is a spinach pie — no deciding between shortening or butter, no fluting of the edges, no waiting until it’s no longer jiggly in the center.

Traditional pies, in contrast, are high maintenance. I can make pie (under duress or after my husband guilts me into making one), but I don’t enjoy it. With her new cookbook, English may just convert me into someone who likes to bake pies.

English offers 60 seasonal, home-crafted recipes for all types of pie: sweet, savory, double-crust, single-crust, hand-held, galettes, tarts, and more. Winter pies include festive Minty Chocolate Cream Pie and soul-warming Spiced Meat Pie. Spring ushers in fresh Strawberry Crumble Pie with Lemon Verbena Whipped Cream and elegant Asparagus and Dill Quiche. Summer samples include Classic Blueberry Pie along with newcomer, Nectarine and Lavender Crostata. Autumn (my personal favorite) has heart-warming Gingersnap Pumpkin Pie with Candied Pumpkin Seeds, hearty Roasted Butternut Squash, Cheddar, and Sage Galette, and a positively charming Figgy Pudding Pie.

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