Desserts

  Who wants to spend Valentine’s/Galentine’s week making a mess of the kitchen? We do! Here’s a bomb cyclone of  recipes from around the Edible Communities that should help you make a truly delicious mess that’s perfect to share with your Valentines. Baked Alaska from Edible Alaska Sourdough Brownies, the base of your Baked Alaska…

  Yes, we know you have a million cookie recipes already, but here’s a savvy collection from all over the continent cooked up by our sister Edible Communities magazines. Tie on your apron and start baking. Salted Chocolate and Almond Sandwich Cookies from Edible Nutmeg Gingerbread Cookies from Edible Vancouver Island Sugary Sugar Cookies from…

From Tanya Hollands’ California Soul: Recipes from a Culinary Journey West by Tanya Holland    

  We recently spent a day visiting Gold Ridge Organic Farms, where farmer Brooke Hazan grows apples, citrus, and olives on 88 idyllic acres near Sebastopol. It’s a good place to experience an expert, multi-faceted olive oil tasting right beside some gorgeous old olive trees like those in our Olive Oil Heaven gallery of orchards.…

Chef Peter Callis of the Table Catering in Berkeley was thinking of his own kids when he took a standard chocolate chip cookie recipe and packed it with added nutrition. He was also inspired by J. Kenji López-Alt’s experiments with chocolate chip cookies published on Serious Eats. In this recipe, Chef Peter experiments with yeast as…

From A Southern Farmer’s Summer Supper

  From Ode to an Orange Peel: a story about how Chef Siew-Chinn Chin makes and uses citrus peels in her kitchen. Makes about 3 dozen 2 ¼ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt ¾ cup sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 2 tablespoons…

  From Bee Ambassadors     According to Roman myth, Psyche is able to sneak past Cerberus, the three-headed guard dog of the underworld, by lulling the monster with a drugged honey cake. This version may not have the same effect, but paired with a cup of hot tea, it might just transcend this world.…

      From the story Stylin’ Pie in Niles by Katie Yen For the apples, Carolyn Berke, founder of Niles Pie in Union City, California, recommends the organic Mutsu from Prevedelli Farms in Watsonville. Her favorite organic almond grower is Inzana Ranch, which is located near Modesto. 1 recipe Quick Whole-Wheat Puff Pastry 1…

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block Quince has lots of pectin, which makes this apple-like fruit a natural fit for candy making. Once you get comfortable with the recipe for these sparkly treats, get creative by adding a chopped apple or beet or any other variation that sounds appealing.…

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block Foragers with an eye on their secret huckleberry patch or anyone lucky enough to find farmed huckleberries at a farmers’ market will want to try this luscious tart. No huckleberries? Try it with blueberries or blackberries, which we did for this photo shot…

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block Deep, dark, rich, and spicy with the heat of ginger. Use the darkest organic molasses and brown sugar you can find. Yields one 9-inch cake ½ cup sugar ½ cup dark brown sugar, packed 1 cup grapeseed oil or rice bran oil 1…

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block These thin, snappy, nutty cookies are perfect with coffee or as an after-dinner treat paired with dark chocolate. Note: For accuracy, bakers like to measure their dry ingredients in grams. A kitchen scale can help you achieve success with this and other recipes.…

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block Madeleines are best eaten the day they are made, so make some tea or coffee and invite friends over to help you enjoy them. Black cardamom, smoky and floral, is lovely here (if you can find it), but green cardamom is delicious as…

From the story  The Peachy Time of Year These recipes and Hannah Kaminsky’s photos from Philip Gelb’s Vegan Underground are reprinted with permission. Learn more about the book and Gelb’s Sound and Savor Masumoto Peach Dinners at soundandsavor.com. Yield: one 9-inch cake 2 ripe peaches Dry mix: 1 cup coarsely ground cornmeal 1 cup flour…

From Got A2 Milk? by Colleen Riordan After bringing home this recipe from an Eat Local Potluck, Stephanie Alexandre modified it to use her farm’s milk and chicken eggs, backyard lemons, and local honey. “When we had a group of 14 for lunch, I baked the custard in the little milk sample jars that dairy farmers…

From the story Renewal Mill, where okara food waste becomes a nutritious baking flour by Colleen Riordan This Schlemme family recipe offers a tasty way to try baking with okara flour. 1 tablespoon ground flax 1 cup vegan butter (like Earth Balance) 1 cup lightly packed brown sugar ½ cup okara flour 1½ cups all-purpose flour…

KIWIFRUIT TART Recipe by Barbara Kobsar | Illustration by Caroline Gould A sweet shortbread crust, citrus curd cream cheese filling, and sliced kiwifruit make this a winter delight! Try it with strawberries when they are back in season.   Serves 8–10 For shortbread crust 1 cup butter, room temperature ½ cup powdered sugar 2 tablespoons cornstarch…

From A Vegan Holiday Feast Illustration by Julia Cost Recipe by Chef Phillip Gelb of Sound & Savor Yield: 1 9-inch pie Crust 11⁄3 cups all-purpose flour ¼ teaspoon sea salt 1⁄3 cup coconut oil, solid, cut into small pieces 2 teaspoons tahini ¼ cup cold water Filling 21⁄3 cups raw pecans (some whole and some…

From They Always Wore Aprons.  Story and photos By Helen Krayenhoff This “cake” is a pure celebration of the apple. Use different varieties—some sweet, some tart. 12–17 apples Zest of 1 orange, finely grated 1 tablespoon organic sugar 2 5-inch ramekins, lightly buttered Preheat oven to 300°. Peel and core apples and slice very thinly…

From the story Cuisine in Translation Matzo ½ lb fine suet 6 apples thinly sliced Sugar Raisins Cinnamon Almonds Yolks of 7 eggs Whites beaten Bake one hour. Note: What Aunt Bebette assumes we would know is that the matzos should be soaked and then squeezed of excess water. The egg yolks should be mixed…

From: A Day in a Life Full of Chocolate by Anita Chu Recipe provided by Caroline Romanski Makes about 60 cookies 1 ⅔ cups all purpose flour 3 tablespoons Valrhona cocoa powder ¼ teaspoon salt 1 pinch ground cinnamon 1 ¼ soft unsalted butter ½ cup granulated sugar ¼ teaspoon vanilla extract About 2 egg…

By Barbara Kobsar |  Illustration by Caroline Gould Grilled peaches can be used in so many ways. They make an easy addition to a mixed green salad, a scrumptious side dish for grilled pork or chicken, or a quick dessert. Choose your favorite variety of ripe peach. When ready to grill, cut peaches in half…

  From our Winter 2012 article,  The Making of an Olive Oil Culture   This lovely cake will be appreciated on any winter holiday table. Try a medium, peppery extra-virgin olive oil Serves 8 1 cup sifted cake flour 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon cinnamon ½ teaspoon ground ginger Pinch…

Three Trees founder Jenny Eu offers two recipes using different varieties of her crowd-pleasing almondmilk.  Carrot “Cake” with Creamy Citrus Frosting For Frosting: 1 1/4 cups raw cashews, soaked for 4 hours 1/2 cup Three Trees Unsweetened Original Almondmilk 1/3 cup honey 1/4 cup fresh lemon juice 1/2 tablespoon vanilla extract Pinch of sea salt…

By Anna Buss, Culinary Coordinator at Frog Hollow Farm Makes 20 cookies For the apricots ¾ cup finely chopped dried apricots 1 lemon 1 teaspoon sugar For the batter 2 cups almond flour ¾ cup sugar ½ cup powdered sugar 1 teaspoon almond extract 1 teaspoon vanilla extract 3 egg whites (room temperature) For dusting…

  Market Hall is known for exquisite foods, so when staff there swear that this fruitcake is the best they’ve ever tasted, you have to take note. Chef Sandy Sonnenfelt brought the recipe to Market Hall when she joined the company more than 19 years ago. Sonnenfelt, who grew up in South Africa, says the cake was a…

  Makes 8 servings Need: 1 9-inch round springform pan Kitchen scale 100 grams citrus juice Zest of 6–7 lemons/oranges 8 grams baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 200 grams sugar 219 grams cake flour 3 eggs 150 grams Séka Hills EVOO 110 grams whole milk yogurt (plain) Preheat oven to 350˚.…

From the East Bay Avocado This appealing avocado-based lime mousse is by Chef Lisa Books-Williams, who has been sharing the joys of plant-based eating since 2005. Serves 2 1 large avocado Juice from 1 lime Zest from ½ lime 2½–3 tablespoons agave nectar 1 tablespoon coconut butter or coconut oil (melted) ½ teaspoon vanilla ⅛ teaspoon…

From What’s in Season? Nuts! by Barbara Kobsar ⅔ cup sultanas, soaked in warm water for 10 minutes 4 cups chestnut flour ¼ cup sugar Zest of 1 orange Pinch salt 2½–3 cups cold water 3 tablespoons extra virgin olive oil 1 tablespoon fresh rosemary leaves ¼ cup walnuts, chopped ¼ cup pine nuts Preheat…

By Wanda Hennig “When you come to my house, you come straight to the kitchen,” says Brentwood’s sweet potato pie queen, Beverly Jefferson-Dasté. “It’s where we gather—where the love is—and I always have something prepared for unexpected guests. That’s the Southern way—to feed your guests to let them know you appreciate that they’ve taken the…