I had some leftover ricotta that I needed to prepare. I found the following recipe for Italian Ricotta Cookies on the New York Times; I simply adapted some of the proportions.
Category Archives: Baking
Kouign Amann
This afternoon, I hosted a kouign amann pastry class for the Stanford Club of San Francisco with instructor Namthip Paine. Originally from Brittany, France, kouign amann is made using a similar method to the croissant, but an added layer of sugar is folded in with each layer of butter.
Pound Cake
This pound cake recipe is from my go-to baking guide from the Culinary Institute of America, Baking and Pastry: Mastering the Art and Craft. Precision matters more in baking than in savory cooking, which is why I prefer to follow metric measures and use an electronic scale.
Alejandra's Kitchen 