First thing’s first: hi there! Welcome to September, aka the best time of the year (totally unrelated: it’s also the month of my birthday)- summer is on its way out, yet there’s still tons of great produce to be found (give me all the tomatoes). The days are often still sunny and bright, but all the gross August humidity has cleared. If you have an ac/central air: the end of expensive energy bills is nigh! Perhaps best of all, you can begin to enjoy sweater weather without any threat of the dreaded pumpkin spice latte insanity. It’s. too. damn. early….
Last installment in my Ultimate Chocolate Cake nomcast series airs today! We’ll be covering assembly and frosting, check it out here on Thursday 9/15 at 3pm EST.
Part 2 airs today, Friday 9/9, at 12pm EST. Tune in here!
Update: Original airing had to be delayed/rescheduled due to multiple issues/mercury in retrograde (kidding…kind of) so the new link to the video is right HERE. The old one above is still up, just in case you want to listen to me ramble for five minutes about trying to get the feed started/check out my super chic hairdo.
Part 1 airs today! Check it out here.
It’s me, Zoë, again, writing to let you know about this new thing I’m doing over on Nom (ya know, that other place where I ramble about food/baking?): weekly series on recipes, mostly ones that are a bit on the complicated side and benefit from being broken down into segments. This week I’m revisiting an old favorite, crack pie! The post/recipe on the site can be found here, and the part one of the “series” can be found here (warning: it’s long, and I ramble, aka the usual) and today at 2:30pm EST is part two. Tune in on my nom channel, Baking Without Pants (yeah, same name) for the rest!
Hey y’all! I’m doing my first Nomcast today at 4:30pm EST making these great French treats- tune in on my nom channel here!
So, uh… yeah, this is another late post, in that the sour cherry season (all 3 weeks of it) is totally over now, thus rendering the titular version of these hybrid fruit crisp-cookies somewhat irrelevant until next summer. (hey July 2017, I hate you already) That said, this recipe is too good to file away for that long and, more importantly, not limited to just one elusive summer berry…
Behold: The Presbyterian.
I’m thinking about running tally of how many times I’ll start a post off with the phrase “it is hot as BALLS here” for the remainder of the summer, because:
a) I think it at least five times a day
b) I watched too much South Park as a kid (thanks Dad, sorry Mum)
c) it seems to be the primary factor in everything I’ve cooked, or more accurately haven’t cooked, in the last few months…
If you’ve ever heard of the New York institution that is Serendipity III, then this post needs no further explanation. If you haven’t, well, it’s basically one of the greatest things ever created- the flavor of hot chocolate, but FROZEN. That may not sound as exciting as I’m attempting to convey, but have you ever had a milkshake or frozen chocolate drink that really tastes like chocolate? Before anyone says it, do not even think of mentioning the Dunkin Donuts drink they market as one, because while I am a proponent of all things chocolate, it doesn’t come close to the original. People don’t wait three hours to get a table at DD so that they can try one, and drinking one with a friend will not create a 15+ year tradition of going annually. …