Stella Parks's Blog, page 13

Meyer Lemon Ice Cream That's as Easy as Pie

With the sweet, mellow acidity of Meyer lemons and whole eggs rather than yolks, this ice cream is as light and refreshing as a slice of lemon meringue pie.
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19 Low-Sugar Baking Projects for Not-Too-Sweet Treats

For those who love baking, but feel like cutting back on sugar for one reason or another, these recipes should fit the bill.
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How to Make Light and Fluffy Biscuits Without Buttermilk

Buttermilk biscuits are a classic, but sometimes we just don't have buttermilk at hand. Many people hope to simply substitute the buttermilk with another ingredient, but it never works well. This recipe is designed from the ground up to work with yogurt, completely reformulated to ensure light and tender results every time.
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Homemade Cannoli That Live Up to the Hype

Good cannoli are impossible to find, but they're more than possible to make at home—if you have the right ingredients, anyway. Start with the best-quality ricotta, something irresistibly fresh and creamy all on its own. Stirred into a batch of homemade vanilla pudding, that ricotta becomes a sweet and silky filling for the crispy homemade shells. Fortunately, both elements can be made in advance, then assembled at the last minute and finished with a sprinkling of toasted pistachios or dark chocolate.
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Essential Equipment for Making Cannoli at Home

Making cannoli at home really requires the right gear.
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Lacy, Crisp, and Chewy Ricotta Cookies Are the Mistake of a Lifetime

They may not be traditional ricotta cookies, but these brown butter–laced wafers have an undeniable charm all their own.
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Make Better Brownies With Brown Butter (and Double the Chocolate)

A glossy, paper-thin crust is a sure sign of brownies loaded with cocoa butter, and a solid indication that their flavor will shine through as well. To that end, these brownies are made with dark chocolate and high-fat Dutch cocoa, a one-two punch that gives them a powerful chocolate flavor, one that's underscored by the toasty richness of brown butter.
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Devil���s Food Cake: One Bowl, No Mixer, Diabolically Easy

The perfect Devil's Food Cake, no stand mixer, no whisking, no foamed eggs, no meringue required. Trust us: it works.
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Delicious Chocolate Frosting Starts With Brown Sugar Swiss Meringue

If you need to whip up a chocolate frosting on the fly, but don't want to compromise on flavor or texture, Swiss buttercream is the way to go. It's fast and easy to prepare, super stable for decorating purposes, and way smoother and airier than frostings based on powdered sugar. Plus, it tastes like creamy chocolate mousse crossed with brownie batter, all buttery and rich.
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How to Make Old-School Sticky Buns With a Caramel Twist

Caramel gives these sticky buns a mellow sweetness and complexity that's really lovely, and soaks into the dough so the buns bake up rich and tender, too.
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