The first morning of a recent business trip to British Columbia, I walked into a bakery for coffee and walked out with coffee and a fascinating treat called a Nanaimo bar. I took a bite. I was a goner. Along with the butter tart, the Nanaimo (pronounced Nuh-NIME-oh) bar is one of the great Canadian sweets, a 3-layer chocolate-and-vanilla cream confection that puts the drab brownie to shame. The genius of the bar lies in its contrasting flavors and textures. A nubby cocoa crust is iced with cool, smooth vanilla cream which is in turn capped with a thin layer of melted chocolate. The recipe first appeared in a 1952 hospital auxiliary cookbook under the name “chocolate square” and while no one is sure who invented it, or where, the town of Nanaimo takes the credit. I spent the next four days of my trip sampling Nanaimo bars everywhere I went, which was easy because they are ubiquitous, the chocolate chip cookie of British Columbia. For the record, if you’re ever in Victoria, Bond Bond’s bakery made the best Nanaimo bar I tasted, although the Nanaimo bar at a Vancouver Starbucks was pretty terrific. MORE
I recently decided to go gluten-free and, most of the time, it doesn’t really bug me. I don’t mind skipping the starchy foods I used to rely on for the easy quick-prep meals that characterized my diet. Of course, there are those little things I miss now and then, like whipping up a plate of fluffy pancakes on Sunday morning, or sinking my teeth into a really good slice of crispy thin-crust New York pizza.
But at this time of year, I’ve found myself only missing one thing: Cookies. When Thanksgiving ends and the holiday season officially begins, seemingly earlier than the year before, the pumpkin pies and cranberry scones disappear in favor of brightly decorated reindeer-shaped sugar cookies and wide-eyed smiling gingerbread men.
If you’re anything like me, you may be worried that your family won’t want to give up their usual holiday cookies in favor of gluten-free treats that you can enjoy. But here are some delicious alternatives everyone will love—so make sure you have extras! MORE
When it comes to home baking, I tend to be utilitarian. I can turn out a serviceable loaf of banana bread, am fairly comfortable with basic yeast doughs and make a mean oatmeal chocolate chip cookie. However, once I stray beyond my familiar territory, things often go sideways.
It’s not that I’m not interested in more adventurous baking, I simply haven’t had much luck when I’ve tried things like homemade Oreo-style sandwich cookies (the filling separated and tasted like a grease slick) and many-layered cakes (never has a baked good so resembled the leaning tower of Pisa). And while even the ugliest disaster can still be delicious, it’s nice when you find that sweet spot of both visual and palatable success.
Knowing this, you’ll understand that I approached Hedy Goldsmith’s Baking Out Loud with both excitement and a little trepidation. Goldsmith is a pastry chef based in Miami, Florida, who is known for making over-the-top versions of familiar treats (like Twinkies and Cracker Jacks) and her glossy, beautifully photographed first book contains many of the items that have made her famous throughout the South. MORE