Saturday, October 3, 2015

Chocolate Almond Coconut Bars from Flavorful

In my new book Flavorful, I wanted to present a collection of recipes in the most popular flavors – the ones that diners go for first on the dessert menu. Nothing too sophisticated or avant garde, just desserts in flavors that people love and return to

time and again. Chocolate is certainly one of the most popular flavors, and it may just be numero uno on the list. I know it is on mine. Inspired by the Almond Joy Candy bar, these indulgent brownies come from the Chocolate chapter of Flavorful

The fudgy brownie base is topped with a sticky coconut layer into which whole toasted almonds are embedded, arranged so that each portion gets an almond. The filling is then covered with a half dark, half milk chocolate glaze. If you love the magic combination of chocolate and coconut, these brownies are for you. Enjoy them at room temperature or chilled, as you prefer. They also freeze nicely, provided you wrap them well first.

Sunday, September 13, 2015

Donald Wressell's Sinful Chocolate Pound Cake

Guittard is one of my favorite chocolates, and probably the one I use the most for baking and dessert making. I’ve used it for a long time, and over the years have gotten to know the Guittard family and the wonderful folks who work for them. One of these fine people is the great pastry chef Donald Wressell, who was running the 

pastry kitchen at the Four Seasons Hotel in Beverly Hills when we first met. Donald is one of the calmest and nicest people in the business – there is nothing he won’t do for a friend or colleague – and he is also one of the most talented, particularly when working with chocolate. Donald is Guittard’s resident Executive Pastry Chef 

and has contributed a whole chapter of recipes in the newly released Guittard Chocolate Cookbook (Chronicle Books, 2015; $25). There are several of his recipes I am eager to try, particularly his chocolate layer cake (Grandma’s Chocolate Cake), but I started with the simple Sinful Chocolate Pound Cake. It’s a moist, buttermilk pound cake that has lots of grated extra-bitter chocolate folded into its batter right before baking, a trick that makes it ultra-chocolatey and extra moist. Make sure to seek out Guittard chocolate and cocoa for this cake, it will make all the difference in the world.

Saturday, August 29, 2015

Buttermilk Peach Coffee Cake

A lovely woman from Philadelphia emailed me the other day to tell me she had made the Buttermilk Peach Coffee Cake from The Cake Book and loved it so much that she was determined to make every recipe in the book. I told her to keep me posted on her 

progress—I hope her family likes cake!
            Inspired by my new friend in the City of Brotherly Love and the bounty of peaches that are now in season, I decided to make the very same coffee cake the other day, and it was as wonderful as I remember it to be. The cake has a tender 

crumb (thanks to the buttermilk) and a filling of juicy peaches and crumbly nut streusel. There’s streusel on top, too, along with a drizzle of sweet white glaze. It’s an easy cake to make – no need even to peel the peaches, just slice them thinly and layer them over the batter. I won’t guarantee that you will be inspired enough to make the rest of the cakes in The Cake Book, but do let me know if you are! I’ll send you a prize of some sort (maybe).

Saturday, July 25, 2015

Blueberry Cornmeal Scones from Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors

It’s been a few months since my last post, but this time I’ve got a legitimate excuse for my absence: I’ve been busy working on the final stages of my new book, Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors (Houghton Mifflin Harcourt, 2015). The official pub date is September 29, but it’s available for pre-

order now on the Amazon and Barnes & Noble sites. This book was two years in the making, and I’m very pleased with how it turned out. It’s beautifully designed, and full of great recipes and enticing photos. Here’s one of the simpler recipes from the book, a tender Blueberry Cornmeal Scone that’s not too sweet and has lots of berry 

flavor. The photos here are not from the book, they were done specifically for this post by moi (the ones in the book are way better!). These scones are great on their own and even better served warm with a French or Irish lightly salted butter. 

Blueberry Cornmeal Scones
From Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors by Tish Boyle

It’s difficult to find a good scone these days, even at respectable bakeries. Most are dry, tough, and flavorless. The solution is to make your own, using a good recipe and a light touch. These scones are tender and bursting with juicy blueberries, just right for a weekend breakfast, brunch, or afternoon snack. The yellow cornmeal gives them a slightly nutty flavor and hearty texture that stands up to the berries, while a little lemon zest offers a bright note. This recipe makes eight triangular scones, but you can cut out rounds from the dough if you prefer — just pat the scraps back together and cut out more scones until you’ve used up all the dough. I like to eat these with nothing more than a smear of soft Irish butter, but add your favorite jam and clotted cream, if you like.

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