This is a European recipe, so the measurements are in metric weight, not cups. If you’re in the US, you’ll need a scale, but the results look incredible. Can’t wait to try this one out.More →
Profiteroles are my favorite non-Italian Italian desserts. A profiterole is basically a cream puff, though it can be filled with cream or ice cream. The best ones though are drenched (“you’re soaking in it!“) chocolate sauce.
1 1/2 sticks Butter, unsalted
1 1/2 cups Water
1/4 teaspoon [...]
Many years ago, my grandmother baked a cake for her daughter’s birthday party. Her daughter – my aunt – was a serious, raw fruit-eating vegan. My grandmother didn’t have a lot of experience cooking for this group and turned over control of the kitchen so they could make what they wanted. She threw together what [...]More →
My mother gave me this simple recipe for from-scratch pancakes that’s the best I’ve had. I have no doubt that she found it in an old cookbook decades ago. It’s best served with butter and maple syrup.
2.5 teaspoons baking powder
2 tablespoons sugar
.75 teaspoon salt
I’m excited that you’re reading our first article at Chemical Cake ™! You probably ended up on this page by accident, perhaps by following a link from another article or clicking on an ad.
Chemical Cake serves a few purposes for me. It’s an outlet for writing that doesn’t fit the health-care and wellness focus of my [...]More →
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