Baking chestnut cake dusted with powdered sugar and pine nuts. This was taken as part of an assignment for Edible Brooklyn to accompany an article on chestnuts.

Photo by Erin Gleeson.

Brownies come many a kind — I like these particular ones because they’re very light and discrete in flavour which means you can eat the whole cake and not feel overstuffed (even though you most certainly will be).

To me, brownies should be heavy, soggy, small bricks of chocolate. This is a recipe I’ve been playing around
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Before I start this week’s post, let’s congratulate Kayoko and the crew for revamping the Umamimart site to a whole new level. Orange is my favorite color, so this is cool, and soon enough, we will be FAMOUS bloggers!! Hooray.

As you’ve seen from my past posts, I’ve made cakes for basically all of my friends birthdays
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Can you believe it?!?!? Governor Cuomo and a bunch of super wealthy Republican bankers really said YES to gay marriage in the state of New York. When it was announced that, “Same sex marriage bill has passed”, I was overcome with amazement, joy, “it’s about f#*&ing time”–a lot of emotions.

Until this becomes a
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After seeing so many people starting a second career by opening gluten-free bakeries around the U.S., I thought, “Martha, you totally missed your chance to capitalize on my MO-dessert line!”

Unfortunately, whenever I read recipes for gluten-free items online, it’s always so complicated. Xantham gum? What the hell is that? To substitute
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I am sure you have been wondering for a week what the hell I was going to do with Barbie doll.  I must say, this journey was one of the most hilarious baking experiences I’ve ever gone through.

I made a birthday cake for a friend of mine, let’s call him Deric Dercep, to keep his
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As you know, I love to bake, and I am especially fond of cakes. I do it all–classic cakes, crazy cakes, Japanese cakes, chocolate cakes, wedding cakes (trauma). I love to come up with crazy combinations, that I try to master after tweaking the recipe over and over. Over
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After getting canned without reason, the day after her maternity leave was up, Paula Cinini was not sure what to do; she had always worked as a journalist. To find some solace in this devastating situation, and cope with her mother’s passing, Paula dug up her mother’s old, partly-burned, worn recipe book
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Dear Microsoft Office (and all you other people who can’t differentiate between a macaron from a macaroon),

Macaron is not a macaroon. Every time I write “macaron”, you always highlight it, suggesting I misspelled the word and replace it with “macaroon” instead. How atrocious. I am not sure how Seattle’s gourmet food scene is, but I
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Before I go into this week’s tear-jerking post, I am fortunate to tell you that all my peeps in Japan are fine, but my thoughts are with everyone who is affected by the earthquake. This is truly awful, sad, and devastating for all of us. Japan may be well-equipped to handle the situation technologically, but
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