Shortbread is not called shortbread because it is short (as opposed to tall).  It is “short” because there is almost no gluten development because you’ve so thoroughly coated the flour granules with fat and there is no added liquid to activate the gluten.  As a result, you have a delightful, buttery, very crumbly, crunchy cookie […]

Peanut Butter Cookies

We always had peanut butter cookies for after school snack. Well, almost always. And we always loved them. There’s something about that sweet-salty combination that is just so more-ish. Print Peanut Butter Cookies Recipe type: Cookies   What You Need ½ cup sugar ½ cup packed brown sugar ½ cup butter, room temperature ½ cup peanut […]

Yellow Cake

This recipe makes 2 9″ cakes and 2 6″ cakes.  The layers freeze well, well wrapped, so go ahead and make it as long as your mixer holds 5-6 quarts. This recipe is from The Cake Bible, by Rose Levy Beranbaum, and it is the most buttery, golden, tender yellow cake I’ve tried. If you’re […]

Flourless Chocolate Cake

Friends, you have never tasted anything like this.  Or maybe you have, but you’ll be happy to have it again. This cake (if you can call it that) is the richest, gooeyest (or is it “gooiest?”), chocolatiest goodness ever.  We call it truffle cake.  The truffle refers to the texture of the cooled batter. It […]


The financier is a rich little tea cake (you can bake them in any shape pan, though) that gets its richness and flavor from browned butter and ground nuts. Though traditionally made with almonds, I’ve had great success with using pistachios, walnuts, and (my personal favorite) pecans.  The recipe is straightforward, and the batter will […]