Jessie Sheehan's Blog, page 29

Chocolate Coconut (Gooey) Oat Bars

I am hardly alone in my love of Smitten Kitchen and all things Deb. To say I have made about a billion of her recipes – both sweet and savory – is no exaggeration. And to say I look to her site almost every time I develop one of my own, is the cold hard […]

Lemon Bundt Cake

It is February as I write this, and everywhere I look (and by “everywhere” I mean instagram) I see baked goods calling for citrus. This makes perfect sense, of course, as there are very few fresh ingredients with which to bake with here on the East Coast right now, save for lemons, limes, grapefruit, and […]

Overnight Monkey Bread

Back in the day, when we still lived in Manhattan (and by back in the day, I mean 14 years ago . . . ), I went to City Bakery as often as possible. And whether it was breakfast time, the lunch hour, or even close to dinner, I always got the same thing: the […]

Chocolate Carrot Loaf Cake with Cinnamon Cream Cheese Whipped Cream

A truly delicious chocolate loaf cake is a thing of beauty and everyone should have a recipe for one in their back pocket. Because many of us have this one in said pocket, and can find versions of it here, and here, and elsewhere truth be told, I am not now going to try and […]

Yeasted No- Knead Chocolate Bread

I promise you are not alone if the idea of baking a loaf of chocolate bread gives you pause. I totally get it. Honestly, it hadn’t even occurred to me until I had a piece of chocolate bread (or was it a roll – memory does not serve, if you must know) at Blue Hill at […]

Easiest “Craziest” Chocolate Cake (ever)

What’s a girl to say about this cake except that it is pretty darn close to perfect. And I say this for the following reasons: it is chocolate cake, it is easy to make, it has very few ingredients, it calls for oil instead of butter, it comes from an awesome new cookbook, the Cherry […]

Mini Chocolate Pavlovas

Pavlovas are meringues baked (or more accurately “dried out”) until the outside hardens, but the inside remains soft. They are traditionally relatively large (about 8 to 10 inches in diameter) and served with whipped cream and berries. I like to make mini pavlovas (as I hate sharing) and in this instance, have flavored them with […]

Peppermint Stick Ice Cream with Hot Fudge Sauce

Who knows how this crazy holiday tradition even began, but for the past several years, on Christmas Eve night, I have been making peppermint stick ice cream (made with crushed candy canes, no less) and homemade hot fudge sauce for my husband and boys.  Peppermint and chocolate is probably my favorite flavor combo (and the […]

Chocolate Eggnog Icebox Cake (and an Icebox Cake Tutorial)

This cake came to be in the name of collaboration. Here’s the story: after admiring Stefani Pollack’s instagram feed for kind of a while, I one day ventured over to her website and noticed that she was looking for peeps to contribute to her blog with baking tutorials or baking science posts. Always looking for […]

Banana Upside Down Cake

I’m relatively new to the world of upside down cakes (preferably baked in cast iron skillets) and I am desperately trying to make up for loss time. I started the fall with a pear upside down cake, and now have moved on to one of the banana variety from Naomi Robinson’s gorgeous new book, Baker’s […]