Tagged ‘baking’

  • Paleo Holiday Desserts

    I can’t imagine giving up the turkey drumstick at my family’s holiday party, but there are simple ways to make healthy swaps during the season. One solution is eating paleo. In the words of our author Becky Winkler, paleo is a diet “designed to generally mimic the diet our ancestors ate. The idea is eating what we evolved eating keeps us healthy and keeps our digestive system in good working order.”

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  • Crisp Maple-Oatmeal Cookies

    I developed this cookie for a Yankee Magazine–sponsored food festival in Boston about a dozen years ago, and they then reprinted it for a recipe booklet sent to the magazine’s subscribers. Several friends told me they had kept the booklet, so when I could not put my hands on this recipe, I just asked Geneva Walsh, a fellow soup kitchen volunteer and a wonderful cook, who not only found the recipe booklet but also baked us all a batch of the cookies! Flavored subtly with maple, these splendid cookies have a lovely coarse texture from lots of oatmeal and a crisp, crunchy bite.

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  • Red Velvet Revolution

    Red Velvet Lover's Cookbook

    Did someone say red velvet cupcakes?

    Red velvet whoopie pies?

    Red velvet donuts with cream cheese frosting…?

    Red Velvet Lover’s Cookbook has landed! With all of these recipes and 50 more— we promise there is not a treat in this book that will fail to satisfy your red velvet craving.

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  • Celebrate All Things Red Velvet with a KitchenAid Stand Mixer!

    We’re gearing up for the release of our newest Fall 2014 cookbook, Red Velvet Lover’s Cookbook, and in celebration of the 50 sweet treats and mouth-watering photographs that author Deborah Harroun has come up with, we’re giving away a KitchenAid stand mixer (all the better to help you kick off your red velvet baking adventures!).

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  • Red Velvet Lover’s Cookbook

    Best-Ever Recipes for Everything Red Velvet, with More than 50 Scrumptious Sweets and Treats
    Red Velvet Lover’s Cookbook

    By Deborah Harroun

    Hardcover , $17.95

    Deborah Harroun’s Red Velvet Lover’s Cookbook is the first and only book devoted to the red velvet craze. Customers can’t seem to get enough of this new darling of the dessert table. Like cupcakes, donuts, cake balls, and whoopie pies, red velvet creations are both homey and comforting and hip and cool. In 50 recipes, Deborah has perfected the classics, as well as a host of new, inventive uses for this popular combination.

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  • The Lazy Woman’s Cake Ball

    GASP– Boxed cake mix promoted by a cookbook publisher! But there’s a reason; read on…

    I am definitely a dessert person—all of my friends and family will agree.  My motto is why eat something salty when there’s something sweet? Cake balls and cake pops have always been the perfect sugary cure for my sweet tooth. So when I first started interning at HCP a couple of months ago, Dede Wilson’s Cake Balls immediately caught my eye. I’d always bought the [overpriced] cake pops at Starbucks, but what took me so long to try making my own?

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  • “Real Carrot” Cupcakes

    Recipe: “Real Carrot” Cupcakes

    Summary: The classic combo of carrot cake and cream cheese icing is given a twist with cookie crumb “dirt” and candy “carrots” that look as though they are planted in the dirt. Kids of all ages love plucking out the carrot, partially because it is not immediately obvious what it is! The key to these are the candy carrots, which can be purchased from specialty baking stores or ordered online. These just might be the easiest cupcakes in the book.

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  • Coconut Cake

    Tropical Coconut Cake

    Recipe: Coconut Cake with an Orchid

    Summary: I was introduced to this gorgeous cake by Alison Mesrop, a wonderful chef, who made it for dessert one evening. The people at the table couldn’t believe how beautiful it was and how good it tasted. Remember, the orchid is meant for ornamentation only, not for nibbling!

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  • Tres Leches Cake… minus the leches?!

    After taking just one look at this recipe, it isn’t a mystery why the thick and creamy cake is called tres leches, or “three milks” in Spanish. This inviting dessert is soaked in evaporated milk, sweetened condensed milk, and cream. Growing up in the southern peninsula Florida, I had my share of tres leches cake. Or, did, until high school hit and I found out I’m allergic to leche!

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  • The Cutest Carrot Cake You Ever Did See

    For the past few years, I’ve spent Super Bowl Sunday sitting mindlessly bored on someone’s couch, pretending to watch the big game. Oftentimes, I would at least make it my personal responsibility to eat bowl after bowl of chili, but this year I went in a completely new direction.

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  • Carrot Cake

    Recipe: Carrot Cake


    • •2 cups all-purpose flour
    • •2 teaspoons baking powder
    • •2 teaspoons ground cinnamon
    • •1 teaspoon baking soda
    • •1 teaspoon salt
    • •1 1/4 cups toasted chopped walnuts or pecans

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  • Red Velvet Cake

    Recipe: Red Velvet Cake

    Summary: Many people mistakenly think that red velvet cake is a chocolate cake. It actually has very little cocoa in the batter; my version has more than most. It does have a reddish, chocolaty color, due to the small amount of cocoa powder and a large quantity of red food coloring. Many recipes suggest doubling the amount of red food coloring; feel free to adjust as you like. I have listed this cake in the Basics section because it is used more than once in Chapter 3, and I bet you will find multiple uses for it too.

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