Classic Key Lime Pie via Smitten Kitchen Adapted somewhat liberally from the version at Joe’s Stone Crab in Miami, where I am not Every key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients. From there, they diverge. Some use more lime juice, some less. (I use 2/3 cup for […]
Posts Tagged / smitten kitchen
snickerdoodles
Snickerdoodles via Smitten Kitchen Adapted from Martha Stewart Although I did not grow up eating these cookies, when I tried one for the first time at the coffee shop I worked at in college (90s Cliché Alert, huh?) I immediately reached for a second one. A good one will be so enveloped in cinnamon-sugar dreaminess that it […]
peanut butter cookies
Peanut Butter Cookies via Smitten Kitchen Adapted from the Magnolia Bakery Cookbook The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most […]
peanut butter brownies
Peanut Butter Brownies via Smitten Kitchen Adapted from Butterwood Desserts, West Falls, New York via Gourmet, October 2007 Makes 32 brownies, more or less, depending on how you cut them These “brownies” are more blondie than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a […]
lemon bars
Lemon Bars via Smitten Kitchen Adapted from The Barefoot Contessa Cookbook These are bold and tart lemon bars, ones I feel are best in smaller doses than Ina Garten suggests. I’ve made a few changes to the recipe–increased the salt in the crust, reduced the sugar in the lemon filling and an encouragement to grease your pan, […]
blueberry crumb bars
Blueberry Crumb Bars via Smitten Kitchen Adapted from AllRecipes.com Recipes like this make me wonder why I don’t use AllRecipes.com more. After seeing a blueberry crumb bar on another site, I immediately wanted to make them but the first recipe seemed overly fussy. I knew there was a simpler way to do it, and lo and behold, […]
black and white cookies
Black and White Cookies via Smitten Kitchen Adapted from a bunch of places, but mostly Zabar’s Traditional black and white cookies are BIG and LOUD, not unlike the New Yorkers that made them famous. Preferring everything on the daintier side, I’ve made them very small before, but this time went for a nice medium size. Yield: About […]
st. louis gooey butter cake
St. Louis Gooey Butter Cake via Smitten Kitchen Adapted, just barely, from Melissa Clark at the New York Times, who adapted it from Molly Killeen at the Park Slope Farmers’ Market This cake is ridiculous. I’m already looking for an excuse to make it again. I’m thinking “It’s Tuesday!” may have to suffice. About the baking vessel: […]
s’more cupcakes
S’More Cupcakes via Smitten Kitchen Yield: 12 cupcakes. In the photos, I have tripled this to make 36. Cupcakes 1 cup (125 grams) all-purpose flour 1 cup (110 grams) graham cracker or digestive biscuit crumbs, finely processed to be a powder, from about 7 rectangular crackers 1/4 plus 1/8 teaspoon baking powder 1/4 plus 1/8 teaspoon baking […]
new york cheesecake
New York Cheesecake via Smitten Kitchen Adapted from Gourmet Magazine, a perfect example of why I miss it so The changes I made to the original recipe were to one and three-fifths (yes, exactly that) the crumb crust because I like those that go up the walls (you still might have a smidge more than you need […]