steph (whisk/spoon)
The final tart from BWD!! Sometimes the last one to be picked turns out to be a surprise superstar, like me on the elementary school kickball team, or like this Candied Almond Tart. This was pretty easy to make– a sweet, cinnamon-scented crust with a simple filling of sliced almonds coated in a...
steph (whisk/spoon)
I assume that Corn Toasties are a riff on Thomas’ Corn Toast-R-Cakes, which I admit I’ve never had, but have always appealed to me all the same. Just tall enough to split in half and slather with butter, these cute little golden cornbreads are baked in a jumbo muffin tin. They’re a little sweet,...
steph (whisk/spoon)
Mary Dodd, Dorie’s recipe tester and right-hand lady, has brilliantly taken a plate of chocolate chip pancakes with a side of bacon and a river of maple syrup and turned it into a cookie. Her Maple-Bacon Chocolate Chip cookies remind me of being in high school and grabbing a booth at IHOP with my...
steph (whisk/spoon)
When we made our Meringue Snackers a couple of months ago, I piped some of the meringue into disks so I could assemble a couple of Little Marvels, a recipe I’d skipped when it came around last June. Little Marvels, aka Merveilleux, are light and delicate meringue and whipped cream sandwich cakes....
steph (whisk/spoon)
These Chocolate-Tipped Cream-Puff Pocky Sticks are a fun homemade take on the favorite Japanese sweet snack. Thin lengths of piped choux pastry make the sticks, which are baked and then coated in chocolate glaze. While I did actually measure my piping tip, I clearly piped my Pocky a bit on the...
steph (whisk/spoon)
A yogurt cake is a classic French home dessert, so it’s no wonder that, as a part-time Parisian, Dorie has made it a classic dessert of hers as well. Mixed by hand and infinitely adaptable in terms of flavor, it’s a true anytime cake. I think we’ve made at least a few versions by this point in our...
steph (whisk/spoon)
Dorie has lots of good ideas up her sleeves for madeleines, and these Tea and Honey Madeleines are another creative twist on the classic shell-shaped cookie-cakes. Of course we think of dipping our madeleines into tea, but these have the tea built right in. The melted butter in the batter is both...
steph (whisk/spoon)
If Dorie Greenspan is your grandma, then it’s a just given that you’re going to get good birthday cakes. I mean, it’s basically your birthright. Thankfully Dorie keeps no secrets (at least not in the food world anyway), so the rest of us, too, can have Gemma Cakes at our next birthday party, even...
steph (whisk/spoon)
Doesn’t matter how many batches of brownies we’ve made before, they are always a fun bake. It helps that there seems to be an infinite number of twists on the classic. These Olive-Oil Brownies (what’s with that hyphen?) swap out the melted butter for EVOO and add in black pepper and some dried...
steph (whisk/spoon)
Meringue “Snackers” is a funny name. I mean, I do like meringues, but it would never cross my mind to have one as a snack. Kind of like eating air. These big, swirly puffs are pretty to look at though. And you can do lots of things with them…even though I didn’t shape them into pavlovas, I’ll...
Andrew James Steinmetz
The following derivation is the outcome of my own personal journey in trying to learn more group theory (and representation theory) which appears in many areas of physics. Despite the importance of groups in physics, I don’t believe physicists are well-educated at the university level on this...