All posts filed under: Dessert

allspice chocolate cake with sesame seed crumble

Pretty excited about this one, loves! The idea of sesame seeds in a buttery, sugary crumb-topping has been sitting with me for WEEKS, and adding allspice to the chocolate batter was literally a last second decision. And guess what? It works so beautifully I could cry. Entirely inspired by a lot of my favorite middle eastern desserts, both savory and sweet. From savory ka’ak to sweet sesame cookies…to those rich with honey and rosewater and orange blossom…I am crazy about this. AND THE EDGES ARE BROWNIE-LIKE. allspice chocolate cake with sesame seed crumble Preheat oven to 350. sesame seed crumb topping: -1 and 1/4 cup flour -1 cup light brown sugar -1/4 cup white sesame seeds, 1/2 ground and 1/2 kept whole -pinch of allspice and salt -8 tbs room-temp butter, cut into pieces -1/2 tbs black sesame seed, for sprinkling Whisk together the flour, sugar, sesame seeds and allspice. Add the butter, tossing the pieces into the dry mixture, and using your hands, start squeezing them together til big crumbs form. Leave it in …

aprium and blueberry galangal crumb pie

For one full day, I went around telling people I’ve come across the most beautiful-tasting ginger on earth. True story. Check my instagram. This is because Maria, the wonderful woman selling them, told me they were ginger. I’m beginning to think she wanted to turn intetesting words down a notch to make a quicker sale. I’m not mad. But I was definitely confused after trying to make ginger tea. It tasted of flowers and a certain tartness I couldn’t put a finger on, with less heat. Then, struck by weird coincidence, it’s twin came up on Chopped. Galangal. Looked root-crazy and had that same almost-turmeric color. Now that I’ve got answers, I wanted to make pie. I’ve no idea where the urge came from, but I had gorgeous apriums…look at them and pairing them with blueberries and galangal seemed like the perfect thing for this one. The combination is BEAUTIFUL. The galangal gives each bite another level of warmth, with a touch of lemony petals. And that crumb? Guys. C’mon. preheat oven to 350 for …

Thousand Flowers Tart

When Jennifer from The Burley Hen purchased a tiny vial of millefiori, putting a single drop into her pancake batter, she somehow knew, at first taste, that I should have it instead. And so it made a short trip from Queens to Manhattan, a single drop less, and waiting. Most likely waiting for me to turn on my poet-brain. This entire recipe, from thinking it, being frustrated with it, to tasting it multiple times, brought me back to those days I’d fuss over a single poem. While I was super excited to have this flower concentrate in the house, I also had no idea what I wanted to do with it, as there are not too many recipes online. Mostly a lot of Pastiera; an Italian Easter cake. (That’s another thing I miss about writing a poem. The researching that comes with it.) It wasn’t until receiving sunflower flour from Tory that this idea for a tart came to, well, you know, blossom. As she handed the bag of flour to me, along with a …