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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

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The Perfect Fall Dessert: French Pear Cake

French Pear Cake

This cake is unlike any other I’ve made. Well, except for the apple cake that it’s based on.

But, here, in this rebooted version, pears replace the apples and pecans replace the walnuts. The pears are peeled and thinly sliced and then mixed into a very light batter. During a second trip into the oven, the brown sugar and pecan topping firms up and turns golden brown, with an almost custardy cake beneath. It’s really pretty amazing.

There may seem to be a number of steps, but don’t fear, it all comes together . . . → Read More: The Perfect Fall Dessert: French Pear Cake

Kerrin's Multigrain Chocolate Chip Cookies

Multigrain Chocolate Chip Cookies

Really, what is better than a fresh gooey chocolate chip cookie straight out of the oven? Air conditioning? Well, yes. But…it’s not the chocolate chip cookie’s fault that August 4th is National Chocolate Chip Cookie Day! Do not blame the cookie if the weather is too hot to even think about turning on the oven.

That said, and as I write this on the 3rd, we’re about to break records for the hottest day ever on Earth in the Pacific Northwest (108 degrees F in Portland), so let’s think back to a cooler . . . → Read More: Kerrin's Multigrain Chocolate Chip Cookies

Late Spring Dessert: Strawberry Rhubarb Pie with a Lattice Crust

Strawberry Rhubarb Pie

Getting out of my changing-of-the-seasons slump with a strawberry rhubarb pie! So, delicious. The brown sugar, orange zest, and cinnamon all get together here (with the fresh fruit) to work a kind of pie magic. Every year, this is one of my most favorite pies to make! And not just because I like the challenge of a lattice crust (just kidding, it’s really easy)!

So yeah, take advantage of the remaining rhubarb season and make this pie now. Or, you could even decrease the sugar** just a little bit and try this with . . . → Read More: Late Spring Dessert: Strawberry Rhubarb Pie with a Lattice Crust

Valentine's Day Baking: Heart-Glazed Cornmeal Almond Cookies

Heart-Glazed Cornmeal Almond Cookies

So here’s the thing about these cookies. I actually made them last year, fully intending to post them at that time and then this happened and I kind of lost interest in getting a Valentine’s Day post together. But this year, I decided that since I had liked the cookies and I had some nice photos, I would go ahead and post it. Early. And then I forgot.

So now, completely in character (procrastination, yay!), the day before valentine’s day is when I’m going to post about heart-centric cookies. But it’s okay. . . . → Read More: Valentine's Day Baking: Heart-Glazed Cornmeal Almond Cookies

FFwD: Paris-Brest

FfwD: Paris-Brest pastry

This week’s French Fridays with Dorie is Paris-Brest, which is a particular Parisan pastry that was created in the olden days (the 1890s) to commemorate the Paris–Brest bicycle race. It’s pâte à choux dough (like for cream puffs or gougères) piped out in circles, baked, sliced in half, and filled with an almond praline vanilla pastry cream. I opted to make a half recipe and instead of one big eight-inch pastry, I made four small ones.

Notes: 1. I think my pastry tip was on the small side, so I got more . . . → Read More: FFwD: Paris-Brest