Category Archives: Recipe Round-Ups

Friday Favorites: Cheesy Appetizers

Turkey and pie may take all the Thanksgiving glory, but I’m on a mission to nab a tiny bit of it for holiday cheese plates. You know, the stuff you snack on while you make…everything else. They’re frequently overlooked or taken for granted, which is a shame because the holiday cheese plate says something about the person who made it. Specifically, that they like cheese.

While there is nothing wrong with just putting out cheese and crackers, I’ve made it a point over these last several Thanksgivings to turn my cheese plate game up to 11. These twists, shortbreads and slumping blocks of feta aren’t difficult or overly flashy—nobody has time for that on the fourth Thursday in November!—but they sure are delicious. Here is a definitive list of your favorite cheesy food blogger’s favorite cheesy appetizers.Friday Favorites: Cheesy Appetizers Rosemary-Parmesan Cheese Straws

These flaky homemade cheese straws are the perfect thing to serve alongside an assortment of cheeses and fresh fruit. They’re perfumed with rosemary, have a little funk from grated Parmesan, can be prepped ahead (!), and they’re absolutely gorgeous.
Friday Favorites: Cheesy Appetizers Baked Brie with Caramelized Onions

Baked Brie is a classic holiday party treat, and it couldn’t be simpler to make. Just wrap a wheel of brie in puff pastry and bake until golden and gooey—that’s it! This version has added sweetness and depth from caramelized onions and a smear of dijon mustard. Yum!Friday Favorites: Cheesy Appetizers
Spicy Cheddar Shortbread

These shortbread are like Cheez-Its all glowed up. They’ve got a rich cheddar flavor with hits of spicy cayenne and black pepper, and are outrageously good. Serve them by themselves or pair with a tart apple for a bright, rich finish.Friday Favorites: Cheesy Appetizers
Baked Feta with Sautéed Dates

I made a whole Christmas dinner for my family last year, including a porchetta, but this easy appetizer stole the show. An entire block of feta is painted with olive oil and honey before being baked until soft and slumping, then broiled to a golden finish. While Baked Feta would be delicious served on its own with water crackers, you’d be remiss to skip the sweet & savory Sautéed Dates. They’re chewy, caramelized, and get finished with a a good hit of coarse salt before being piled on the Baked Feta and fully devoured.Friday Favorites: Cheesy Appetizers
Pimento Cheese Tarte Soleil

This year’s cheese plate offering is low-brow and high-brow and completely delicious. Two sheets of flaky rough puff pastry are sandwiched together with southern pimento cheese, gently twisted into a sun shape (“soleil”) and baked until bubbly and golden. While everything else on this list works well as part of a cheese plate, this Pimento Cheese Tarte Soleil *is* the cheese plate.

Have you made any of these or any of my other cheesy appetizers? What’s your favorite thing to put on a holiday cheese plate? Let me know in the comments or on social media!Friday Favorites: Cheesy Appetizers

Friday Favorites: The Last Five Years

Leading up to this site’s five year anniversary earlier this week, I spent some time scrolling through my archives in search of my absolute favorite E2 Bakes recipes. I stand by them all, of course, but there are over 500. I have favorites. There, I said it.

For context, these favorites are the ones I return to time and time again, or those that are simply the best I’ve ever had in various categories. After going through the recipe index, this list was 50 recipes long! I could absolutely write a little blurb about each of them, but I didn’t want to subject you or myself to that. I’ve painstakingly pared it down to ten twelve fifteen. So here they are: fifteen recipes to encompass the last five years.
Friday Favorites: The Last Five YearsCocoa Brownies

Of all the brownie recipes I’ve made I’m the last five years, these are my favorites. Even with a cocoa base, they’re fudgy as can be. Oh, and they’re easy too—you can mix the batter right in the pot you use to melt the butter, sugar and cocoa! These were my first post (and my 544th!), and I can guarantee you that I’ll still be obsessed with them when I hit a thousand posts and beyond.
Friday Favorites: The Last Five YearsOvernight Yeast-Raised Doughnuts
I grew up near a truly excellent doughnut shop, and have been surprisingly disappointed in the quality of doughnuts in New York City. (For your safety and mine, let’s never discuss The Doughnut Plant.) I’ve found one (!) doughnut that I like in thirteen years of residency. One! That’s unacceptable. Long story short, I started making my own yeast-raised doughnuts and never looked back. These are legitimately the best doughnuts I’ve ever had. Ever. In my life. And I know, because I have used this recipe over and over to make twists and cinnamon roll doughnuts and…again, they are *the* best doughnuts I’ve ever had in my life.
Friday Favorites: The Last Five YearsBanana Pudding Cookies

These cookies were my first baking Everest. Inspired by the phenomenal Banana Pudding Pudgies at Evelyn’s Kitchen in East Harlem, these took me a year to perfect, but it was entirely worth it. These soft, chewy cookies are beyond delicious, and they taste *exactly* like banana pudding. Exactly.
Friday Favorites: The Last Five YearsBrown Butter Chocolate Chip Cookie Cake

Cookie cake is probably one of my top five favorite desserts ever. I mean, who wouldn’t love a giant, sliceable soft-centered cookie with a buttercream border? It’s the dream.
Friday Favorites: The Last Five YearsSour Cream Waffles

These are the best waffles I’ve ever had. Period. Every time I have leftover egg whites or sour cream, these are the first things that get made. This means I have an ample freezer stash for waffle emergencies, of which there are many. Many many many.
Friday Favorites: The Last Five YearsNeapolitan Cake

Confession: I have never worked with fondant and am actually kind of afraid of it.

Another Confession: I don’t quite get the obsession with super tall cakes with an absurd amount of buttercream and drips and all that. Just give me the cake! I don’t need all the stuff.

All that said, this Neapolitan Cake is probably as close as I’ll get to any intricate layer cakes. Checkerboard inside, heavily piped outside, and not a drop of food coloring—that strawberry pink is the real deal. This one is super fun to make, even if it is a labor of love.
Friday Favorites: The Last Five YearsPretzel Shortbread

Last fall, I heard about Lost Bread Co.’s pretzel shortbread, and instead of being a normal person and ordering some, I made my own. That sort of stubbornness is kind of my thing, and how I got into this whole baking racket in the first place! Made with crushed up pretzels in the dough and then pretzeled themselves (much easier than it sounds), these little cookies are salty, sweet and fabulous, just like me.
Friday Favorites: The Last Five YearsWedding Cake Trilogy {I, II & III}

There is no single recipe for this wedding cake. Instead, it was made with my go-to vanilla cake, filled with alternating mocha and caramel puddings, and frosted with creamy Swiss Meringue Buttercream. Oh yeah, and it was served to hundreds at the Central Park Boat House back when we used to go do things inside together and the idea of attending a wedding didn’t give me heart palpitations. But for real, this is one of the proudest accomplishments of my baking journey, and I was honored to have the opportunity.
Friday Favorites: The Last Five YearsSweet Cherry Rhubarb Galette

While Cocoa Brownies were the first recipe to appear on this site, a tiny Sweet Cherry Rhubarb Galette was the first baked good to be pictured. Three years later, I still loved it and posted the recipe. Fast forward two more years and I’m looking forward to spring so I can make this simple sweet-tart galette again!
Friday Favorites: The Last Five YearsHot Fudge

This is a warning that if you start making your own Hot Fudge, you will be ruined for all other hot fudges forever. This stuff is dark and glossy and sooo much better than anything you’ll find in stores.
Friday Favorites: The Last Five YearsPumpkin Oatmeal Creme Pies

Making these Pumpkin Oatmeal Creme Pies was the first instance in which I didn’t feel like a food blogging impostor. I knew what I wanted, I knew how to make it, I knew how I wanted it to look, and then I freaking did it. Five years later, I’m still over the moon for these soft pumpkin oatmeal cookies and their perfect marshmallow filling. Little Debbie who?

(If pumpkin isn’t your thing, I’ve got a regular version too.)
Friday Favorites: The Last Five YearsSlow-Roasted Pulled Pork

I get so overwhelmed by holiday baking every year that I’ve taken to mostly posting weeknight meals every January. I’ve never publicized it this way, but I personally refer to this time of the blogging year as “Savory January,” because by that point, I can barely stand to look at dessert. There are lots of meals in my archives (scroll to the Savory section at the bottom!), but this Slow-Roasted Pulled Pork is probably my favorite. It’s perfectly seasoned throughout, and where some slow cooker pulled porks get soggy, this version has crispy cracklings and is moist but never wet. Seriously, it’s the best pulled pork I’ve ever had. And while it takes time and preparation, it’s shockingly easy and makes enough to freeze for later. You know, for when you feel an enchilada craving coming on.
Friday Favorites: The Last Five YearsButtermilk Biscuits & Chocolate Gravy

Chocolate…gravy?! You better believe it. My grandma made this classic southern combo for my sisters and me every chance she got. Super flaky, savory biscuits and sweet chocolate gravy are a match made in breakfast heaven.
Friday Favorites: The Last Five YearsToasted Oat Graham Crackers {Vegan & Gluten-Free}

If you had told me five years ago that I’d have a startling number of vegan, gluten-free recipes on this site, I wouldn’t have believed you. I previously saw leaving out dairy, eggs and flour as near-impossible limitations, but now I look forward to the challenge of developing these recipes…and the dessert. Especially when it’s s’mores made with these delicious Toasted Oat Graham Crackers.
Friday Favorites: The Last Five YearsChocolate Mousse Pie {No-Bake}

This is one of the easiest pie recipes on this site, and also maybe ever…? It’s deeply chocolaty with a smooth, light texture and an Oreo crust—oh, and it’s no bake. So, like, best pie ever? You tell me.

What are your favorite E2 Bakes recipes? Tell me in the comments or on social media! I want to know what you love to bake!Friday Favorites: The Last Five Years

Friday Favorites: Pumpkin II

Okay, I give in.

I’m a real stickler for keeping pumpkin (and other fall flavors) off the blog until it’s actually fall—I’m not a year round pumpkin person and you’ll never see me breaking out my stash of Libby’s on August 1st. That said, insufferable as I am, I could really go for a Pumpkin Spice Latte Cookie Square right now. So, there will be no *new* pumpkin content until Wednesday, when it will finally be fall. Pre-existing pumpkin though? Don’t mind if I do.

If you’ve been here a while, you may know that I did a Friday Favorites for pumpkin three years ago, but I’ve made a lot of new pumpkin recipes since then, so let’s call this a companion piece. Enjoy these favorites from the archives! Oh, and come back Wednesday for a new pumpkin recipe, and in three years for Friday Favorites: Pumpkin III.
Friday Favorites: PumpkinPumpkin Spice Snickerdoodles

These soft, chewy cookies have a double dose of pumpkin pie spice! It’s mixed into the pumpkin dough and then whisked into a sugary coating before baking. If you are a pumpkin spice purist, these are for you.
Friday Favorites: PumpkinPumpkin Chocolate Chunk Cookies {Vegan}

If, however, you like your pumpkin extra-shareable and with a side of chocolate, go this route. Pumpkin Chocolate Chunk Cookies are vegan, due in large part to the fact that pumpkin makes a great egg substitute. From there, I just swapped the usual butter for coconut oil. Easy peasy.
Friday Favorites: PumpkinPumpkin Chocolate Chip Blondies

I love a good blondie recipe! These are quick and easy and studded with chocolate chips. Can’t wait to make a batch in Maine in a few weeks.
Friday Favorites: PumpkinPumpkin Spice Latte Cookie Squares

I’ve never loved Starbucks’ Pumpkin Spice Lattes, but I will gladly throw pumpkin, pumpkin pie spice, and granulated espresso into cookie bars and then top them off with a thick layer of vanilla buttercream. What can I say? I’m filled with contradictions.
Friday Favorites: PumpkinPumpkin Babka

This, the one and only babka on this blog, was a labor of love. I made 18 of them before I got this recipe how I want it. This is so delicious, y’all. Buttery brioche dough is filled with pumpkin pie filling, twisted together, baked until golden and made glossy with a pumpkin spice syrup. Enjoy this yeasted cake for breakfast or a snack, or use it for a hyper-seasonal French toast.
Friday Favorites: PumpkinPumpkin Puff Pancake {Dutch Baby}

Puff Pancakes are my all-time favorite weekend breakfast, so of course I had to make a pumpkin version! Super easy, super delicious. This is perfect for any lazy morning, or as a Thanksgiving breakfast.
Friday Favorites: PumpkinCheesecake Swirled Pumpkin Bread

This quick bread is actually a half-batch of my Pumpkin Bundt Cake swirled with cheesecake and baked in a loaf pan. It’s very simple and a stunner every time.
Friday Favorites: PumpkinPumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

Everyone needs a great pumpkin pie recipe, and while I have a more traditional one in the archives, I think this vegan, gluten-free version is my favorite. The filling is lightly sweetened with maple syrup and coconut sugar and the crust is made primarily of pecans, cornstarch and coconut oil, and the whole thing is really fantastic. Put it on your Thanksgiving menu, or maybe just make one for the hell of it.
Friday Favorites: PumpkinPumpkin Oat Dog Treats

Yes, I even have pumpkin for pups! These nutritious five ingredient treats come together in a food processor, and though they are for dogs, they are delicious for humans too. That’s right, I have to taste test everything on this blog. Even the dog treats.

Have you made any of these or any of my other pumpkin recipes? What’s your favorite thing to make with pumpkin? Let me know in the comments or on social media!Friday Favorites: PumpkinFriday Favorites: Pumpkin

Friday Favorites: Ice Cream

If it’s not already scorching hot everyday where you are, it probably will be soon. NYC rarely hits triple digits, but the sun, concrete and humidity can somehow transform relatively mild 85 degree temperatures into a sweaty hellscape nightmare.

This doesn’t keep me from baking in the summer, but it means I try to delve into cooler territory, namely ice cream. Whether you’re looking for an ice cream cake to serve on the Fourth of July or the perfect topping for a homemade sundae any day of the year, I’ve got you covered! Here are a few of my favorites from the archives.Friday Favorites: Ice CreamHot Fudge

There is no ice cream concoction more iconic than the hot fudge sundae. While you can top it with sprinkles or nuts, or skip the cherry if you really want to, quality hot fudge is non-negotiable. For me, that mean homemade. Not too sweet and made with dark chocolate and cocoa, mine is better than anything you’ll find in stores.Friday Favorites: Ice CreamPeanut Butter Caramel Sauce

Want a more non-traditional ice cream topping? Go for this rich Peanut Butter Caramel Sauce. Sticky and buttery in all the best ways, this is guaranteed to become a new favorite.Friday Favorites: Ice CreamButterscotch Sauce

The simplest recipes always require the most testing! The key to this Butterscotch Sauce is to do nothing. Put all the ingredients in a pot, turn on the heat and do nothing. Really. I promise you’ll be rewarded for your lack of effort.Friday Favorites: Ice CreamFresh Strawberry Malts

I love a malted milkshake! Chocolate is my usual preference, but this version made with fresh seasonal strawberries gives it a run for its money.Friday Favorites: Ice CreamNo-Churn Mint Chocolate Chip Cookie Dough Ice Cream

This was my first ice cream post and it’s still my favorite. A combination of two of my favorites, mint chocolate chip and chocolate chip cookie dough, it’s smooth and minty with bite-sized pieces of edible mint chocolate chip cookie dough. I’ve made lots of no-churn ice creams since, but this one is still my favorite.Friday Favorites: Ice CreamMint Chocolate Chip Ice Cream Cake

And speaking of mint chocolate chip…sandwich a quart and a half of it between two thin rounds of chocolate cake, then top it with some whipped cream, homemade magic shell and mint baking chips. And then slice it and serve it to all your friends, or keep it all to yourself. Either way.

Have you made these or any of my other ice cream recipes? Let me know in the comments or on social media!

Friday Favorites: Bananas

Any guesses as to the number one thing I’ve been asked for this pandemic? Anyone? Bueller?

Okay, I’ll tell you—it’s things to do with ripe bananas! I feel like I’ve been passing out banana bread recipes right and left for the last two months. Here are a few favorite banana breads and muffins, and a few more things to do with brown bananas. I figured you might like to have some options for the duration.Friday Favorites: BananasWhole Wheat Banana Bread

This soft and tender loaf has a little extra depth from whole wheat flour. There’s also a little life hack in the post for getting bananas to ripen in minutes rather than days. The more you know…Friday Favorites: BananasChocolate Banana Bread

This double chocolate banana bread is somewhere between breakfast and dessert. Incidentally, that is the exact time of day I like to enjoy it—anywhere between breakfast and dessert!

Friday Favorites: BananasSmall Batch Banana Muffins

One banana, six muffins, accidentally vegan. Need I say more?Friday Favorites: BananasOne-Banana Banana Bread

…okay, I’ll say that you can use the same basic formula from above (plus an egg or vegan egg substitute) and make a teeny loaf of banana bread. Small batch baking for the win!Friday Favorites: BananasWhole Grain Banana Muffins

One last banana bread/muffin/what have you, because heaven knows you can never have too many. These whole grain banana muffins are made with a ton of oats in addition to whole wheat flour, toasted walnuts, and chocolate chips. Yum!Friday Favorites: BananasWhole Grain Banana-Chocolate Chip Bars

Reading through the post, It seems I sort of tried to pass these off as a healthier option back in 2016. Not so sure about that, but I do know that these bars—made with oats,whole wheat flour, chocolate chips and one very ripe banana—are super delicious.Friday Favorites: BananasCaramelized Banana Milkshakes

Bananas cooked in butter and brown sugar and then whirled into a vanilla milkshake? Sign me up!Friday Favorites: BananasBanana Pecan Sticky Buns

The best sort of weekend breakfast! Sliced ripe bananas are rolled into cinnamon buns, baked over a lake of sticky pecan caramel, and then inverted so it all runs together in a truly wonderful way.Friday Favorites: BananasBanana Snickerdoodles

These soft, cinnamon-spiked banana cookies are coated in a thin, crackling layer of cinnamon-sugar. So, so, sooooo good.Friday Favorites: BananasBanana Pudding Cookies

I have had many baking “Everests” in the last several years, but this was the first. These soft, chewy, white chocolate chip studded cookies taste exactly (*exactly*) like banana pudding. They don’t contain a box of pudding mix either, instead relying on a mixture of powdered milk and cornstarch. Oh, and they are absurdly delicious and you should make a batch as soon as possible.Friday Favorites: BananasNo-Churn Banana Pudding Ice Cream

I love a no-churn ice cream, especially when it’s scented with vanilla and studded with banana and crumbled vanilla wafers! This was the most popular recipe on my site in 2016–believe the hype!

Have you made any of these or any of my other banana recipes? Let me know in the comments or on social media!Friday Favorites: BananasFriday Favorites: Bananas