June 3rd, 2013 by
Recipe: Gluten-Free Pancakes or Waffles
You’d never know that this is just our gluten-free pancake and waffle recipe disguised with a little chocolate, would you?
Oh yeah, and how many of you dare to let your breakfast take a walk on the naughty side? At what point does decadence need to become dessert? Are there any rules regarding this in your home?
May 8th, 2013 by
Recipe: Banana Fudge Cookies
As many of you know, when you taste test samples here at the King Arthur test kitchen, you’re required to “Bite and Write.” Sure, everyone loves to bite into cakes, cookies, and ice cream. When the email pops up saying “warm brownies in the kitchen” our hallway can resemble that stampede scene from Jurassic Park.
March 5th, 2013 by
I have a new best friend, and his name is Spencer. Want to know how we became BFFs? It’s all about the magical break room upstairs at King Arthur Flour.
February 1st, 2013 by
For years, we have seen chocolate become infused with hot stuff- chilis, chipotle, and wasabi. This, for the chocolate purists, may be considered a small crime, but in our world of fusion cuisine just happens to go with the flow of traffic.
This blog began as a request for a chocolate cream pie, but since I couldn’t imagine anything better than Susan Reid’s recipe on our website, I figured my time would be better spent on a new creation.
The inspiration for the ginger came when I pulled the 9″ x 9″ square tart pan from the rack and imagined other square-shaped dishes- the kind you see in Asian restaurants wearing sushi, rice noodles and pickled GINGER.
January 31st, 2013 by
Recipe: Chocolate Dacquoise
Besides warming your tootsies and keeping your pipes from freezing, turning on the heat for the winter can have a great effect in your kitchen.
Bread dough rises well, cookies stay nice and warm, and the humidity disappears, making it a perfect time for meringues and their grownup cousins, dacquoise.
DA-what? DA-who?
January 30th, 2013 by
Recipes: Mocha Whoopie Pies and Super-Easy Marshmallow Icing.
WHOOPIE!
Here’s to sheer indulgence: palm-sized rounds of espresso-scented devil’s food cake sandwiched around a subtly flavored coffee/marshmallow/cream filling.
Go on, take a virtual bite. Imagine the moist mocha cake yielding to a soft-yet-dense 3/4″-thick layer of smoooooth, rich filling.
And if I haven’t sold you on these Mocha Whoopie Pies yet, go ahead, click out of here; you’re just not a mocha maven.
January 14th, 2013 by
Recipe: Buried Treasure Meringues
It’s estimated Americans will purchase 58 million pounds of chocolate in honor of Valentine’s Day this year.
And close to 200 million roses (the vast majority red) will join those millions of pounds of chocolate in the homes of lucky Valentine gift recipients around the nation.
Chocolate and red roses, the classic pairing.
Or, for the true foodies among you, chocolate and red cherries – an equally unbeatable combination.
December 17th, 2012 by
Recipe: Gluten-Free Lava Cakes
There’s something about warm chocolate melting inside a moist, dark, rich cake that never seems to go out of style.
For years it has been a regular on dessert menus standing alongside its only relentless competitor, creme brulée. Now you can see its tempting face on the front of baking mix boxes promoted by words like decadence, indulgence, and molten.
We call it lava cake. For all the chocolate-crazed dessert lovers out there, THIS is your gig!
Timeless and simple it may be as a dessert celebrity, but it does demand careful clock-watching in the kitchen. Like a soufflé, this type of dessert ages exponentially by the minute after it’s pulled from the oven – the lava firms up, and so does the magic. 
December 14th, 2012 by
Recipe: Chocolate Shortbread
What do Genghis Khan and Gandhi have in common? How about Danny Devito and Pablo Picasso?
Oooh, ooh, what about me, and the Marquis de Sade? I bet you are just dying to know, right? Well…
December 5th, 2012 by
Recipe: Easy Microwave Fudge
Would you believe I live about 45 minutes away from the Guinness World Record’s longest candy counter in the world? Would you believe I don’t go there for the candy? For me, it can be all about the fudge…