Posts Tagged ‘bon appetit’

Tonight for dinner I made Pasta with Pesto from the Silver Palate Cookbook:

But the real highlight of the meal was theĀ 1-2-3-4 cake paired with Earl Grey Truffles:

These truffles are from the Bon Appetit November Issue. The recipe can be found here.

I rolled half of the truffles in cocoa powder (what the recipe calls for) and half of them in sifted confectioners sugar, just to make some of them a little sweeter. They’re a little tricky to make, because trying to roll them into perfect balls ends up getting your hands (and if you’re like me, the rest of your kitchen) covered in chocolate. However, they are worth the mess, because the result is absolutely decadent and delicious.

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I have been bad about posting since last week. I was in Boston for Thanksgiving and was concentrating on relaxing. However, I have been doing quite a bit of baking.

My contributions to Thanksgiving dinner were both from the Bon Appetit November issue.

For an hors d’oeuvres, I made Herb and Cheese Poppers

These are basically just little biscuits filled with herbs and cheddar cheese. They made a great appetizer, and the leftovers make great snacks. The recipe is pretty complicated, so I’m not going to type it out, but you can find it here.


For dessert, I made Brown Sugar-Pecan Cupcakes with Caramel Frosting

These are the perfect fall dessert, although be careful not to over-bake them or they dry out very quickly. You can find the recipe here.

I guess I’m still in the baking mood, because even though we got back to California last night, I’ve been baking all day. I made Alice Water’s 1-2-3-4 Cake, which we’ll have for dessert tonight.

This cake is incredibly easy to make, and although I haven’t tasted it yet, it smells delicious.

1-2-3-4 Cake from The Art of Simple Food by Alice Waters (the recipe below makes two nine-inch round cakes, however, I took Alice Waters’ suggestion and halved the recipe to just make one 9-inch round):

  • Preheat the oven to 350 degrees F.
  • Butter the cake pans and line the bottom of each with parchment paper. Butter the paper and dust the pans with flour, tapping the excess. Separate
    • 4 eggs
  • Measure
    • 1 cup milk
  • Sift and then measure:
    • 3 cups cake flour
  • Stir in:
    • 4 teaspoons baking powder
    • 1/2 teaspoon salt (use 1/4 teaspoon if using salted butter)
  • In another bowl, beat until light and fluffy:
    • 1 cup (2 sticks) butter, softened
  • Add:
    • 2 cups sugar
  • Cream until light and fluffy. Beat in the 4 egg yolks, one at a time, and:
    • 1 teaspoon vanilla extract
  • When well mixed, add the flour mixture and milk alternately, starting and ending with one third of the flour. Stir just until the flour is incorporated. In another bowl, whisk the egg whites to soft peaks. Stir one third of the egg whites into the batter, then gently fold in the rest. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

To make the cake a little more interesting, I took Alice Waters’ suggestion and added 1 tablespoon finely grated lemon zest and 2 teaspoons lemon juice to the batter. I’m not going to serve it frosted, but she suggests frosting it with equal parts lemon curd and whipped cream folded together.


For dinner tonight I’m making pasta with pesto, and we’ll also have some Earl-Grey Truffles. Pictures and recipes to come later!

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