Diane, A Broad

tag: sweets

  • September 17, 2012

    If you are on any kind of specialized diet, you may want to turn away now.

    Low-carb or gluten-free? Nope.

    Vegetarian? Vegan? Sorry.

    Fat-free? Not even close.

    For everyone else, get ready for the best thing you’ve put in your mouth.

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  • September 4, 2012

    Sometimes, food is just so unbearably pretty.

    See: these meringues. They make me regret that I’m not a better photographer. The streaks and wooshes and swirls of dark, rich Nutella against stark white meringue make these some of the prettiest things I’ve produced.

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  • August 31, 2012

    This recipe came to me in a dream. I am not even kidding you.

    I’ve had a problem with having a consistent sleep schedule since I was a little kid. I remember staying up until 3 or 4 in the morning reading under my blanket with only a little night-light (possibly contributing to my horrendous eyesight as well as my degree in literature). With the Paris summer, during which the sun didn’t set until 10pm sometimes, and the fact that neither the gentleman nor I have to be in an office at 9am daily, I think it’s understandable that sometimes we don’t go to bed until the wee hours.

    It’s worse when the gentleman is away. He at least feels a little guilt about being vaguely nocturnal; I don’t. Which is why I have sometimes found myself, in the last week, napping at strange hours, with the sun fully in my face.

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  • August 24, 2012

    After a two-week heat wave, it’s starting to cool down in Paris this week. At the Thursday Bastille market, there were yellow and orange leaves littering the ground, and the strawberries were not as numerous or quite as bright and juicy-looking as they were earlier in the summer. I know it’s only August, but as soon as the strawberries start going out, it feels like fall is on its way. What’s say we make a few lovely sun-drenched cakes to stretch out the summer a little longer, hmm?

    I’ve made a version of this cake every summer since I moved into my first apartment in college. I don’t remember where that first recipe came from — possibly one of the cookbooks that my roommates brought with them — but this recipe from Martha Stewart by way of Smitten Kitchen is my favorite so far. The milk in the recipe allows the cake to stay moist throughout the long bake time, while the strawberries soften and roast into  dimpled puddles of sweet jamminess. The way the strawberries make the batter buckle and puff make it look vaguely quilted. Lovely for company or for afternoon snacking.

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