Suzi's Blog

Brian’s Perfect Chocolate Glaze

Ah, yes, the brownie is good. It’s really good. And I swear I will blog it tomorrow. But today, raise your eyes. Look at that chocolate glaze. That perfect chocolate glaze that made these brownies “the best ever.” Suzen said that. I was humbled. The brownie is from Maida Heatter, with some modifications. This glaze…

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Fudge Icing from Seattle Circa 1960

This is a two part blog: cake and frosting. Of course, frosting comes first and tomorrow you’ll have the cake. Frosting deserves to be first. Well, icing should come first. Icing, frosting, which is it? Even in the recipe from The Great American Cookbook by Clementine Paddleford the two terms are confused. She calls this…

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New Oreos from Flour

One hundred years ago, in a factory building on the Lower West Side of Manhattan [16th Street], the first Oreo was created. America’s favorite cookie has spread far and wide across this planet. Rivals do appear in stores, but I’ve never found anything to match an Oreo there — my apologies to you Hydrox fans…

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Easter and Passover Chocolate Tasting at Fruition Chocolate on Wednesday, April 4

Our friend Dahlia and Bryan Graham at Fruition Chocolate in Shokan, New York keep making advances in their products and style. Bryan is a supreme chocolatier, for sure, but these photos show he’s an artist as well. These eggs are big, almost a foot tall and weigh in at over a pound. They are part…

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