Dédé used to make these espresso brownies at her first baking job and subsequently at her own place, Harvest Moon Bakery, in Amherst, MA in the early 1990s. It has continued to be one of her most often-requested recipes. We don’t consider these to be kid-friendly, as they pack a caffeine wallop and a very […]
About Dede Wilson
Dede is the founder of Bakepedia. She was a Contributing Editor to Bon Appétit magazine for 15 years and the author of 14 books including the best-selling A Baker’s Field Guide to Christmas Cookies, The Wedding Cake Book, Wedding Cakes You Can Make, and Cake Balls. She was a Special Contributor to TheDailyMeal.com, the fastest growing food site on the web, where she specializes in holiday dessert content. Dede hosted two nationally syndicated public television series, has presented food segments on national television shows such as TODAY and Dr. Oz and has appeared on CNN, Food Network, HGTV, FOX News, The Weather Channel and the Discovery Channel. She has worked professionally for more than 30 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, frequent television guest, and corporate spokesperson for companies such as KitchenAid, Reynold’s Wrap and Driscoll’s.Author Archive | Dede Wilson
Salted Caramel Brownies
Rich, deep and dark brownies made with three kinds of chocolate, swirled with dark caramel and sprinkled with fleur de sel – do we have your attention? The idea of salted caramel brownies isn’t new, but our take on it is. Recipes abound that use either caramel sauce incorporated into the batter or that use […]
Gluten-Free Nut & Seed Butter Chocolate Cookies
These gluten-free cookies can be made with any natural peanut butter, but we like the complexity and health values when made with NuttZo Nut & Seed Butters. See our review of NuttZo products over on our blog. Print Gluten-Free Nut & Seed Butter Chocolate Cookies Author: Dédé Wilson Makes: Makes 14 cookies Ingredients 1 cup NuttZo […]
Lemon Bundt Cake with Raspberry Walnut Streusel
This is a moist lemon Bundt cake with an unusual streusel that not only has the expected cinnamon, sugar and nuts but also features nuggets of moist raspberries that provide welcomed pockets of color. The instructions are for a stand mixer. You can, of course, make this with any electric mixer; the beating times will […]
Gluten-Free Caramelized Banana Cream Pie in Pecan Crust
Pecans, sugar and butter make up the whole of this pecan crust; no flour to get in the way of a very crunchy, nutty, gluten-free base for this banana cream pie. Bananas tossed in hot caramel create the next layer, topped with vanilla pastry cream and then a cloud of vanilla whipped cream on top. […]
Red Currant Curd
Lemon curd, either our basic version or our all-yolk version, is a constant in our kitchen, both for its lemon flavor and brilliant color. This is its pink cousin! Fresh currants come and go from the market quickly, but when they are here, we like to make this curd. It is pink, tart, tangy and […]
Ganache Glazed Marzipan Cake with Cognac Soaked Apricots
We all need a few cakes in our repertoire to rely on for special occasions, and this marzipan cake is perfect for important birthdays, anniversaries and other significant events. It is elegant, sophisticated and actually improves in texture and flavor if made one or two days in advance. This recipe features almond paste in the […]
Lemon Cream Génoise
Turn to this lemon cream génoise recipe as a building block for when you want a light, moist and sophisticated cake. This ethereal version features our basic Génoise recipe that is lightly flavored with vanilla. Torted into three layers, they are all brushed with a lemon syrup, filled with our Egg Yolk Lemon Curd and covered with […]
Génoise
Génoise is a classic French building-block dessert, often used in classic multi-tiered tortes found in patisseries. It is spongy and actually a bit dry, but by design. It is made for soaking up lovely syrups and usually flavored with liqueurs, but they can also use simple sugar syrup or be flavored with coffee or fruit […]
Easy White Cake
This is another great basic cake to have in your repertoire. Its flavor is more subtle than yellow cake, with a lighter texture that is similar to classic American butter cake, and is very versatile, too. You can easily torte the cake into many layers if you want to add several layers of filling. We […]
Flourless Chocolate Cake with Raspberries
This versatile flourless chocolate cake covered with a dark chocolate glaze has many things going for it besides its intense flavor and the fact that it happens to be gluten-free. Once baked, it can be refrigerated for a few days or frozen for several weeks. If raspberries are out of season, omit them. No gold […]
Milk Chocolate Chunk Nutella Brownies
Nutella is a chocolate hazelnut spread, usually spread on toast or English muffins, and can be found in most supermarkets right next to the peanut butter. Oh, who are we kidding? It’s also eaten off of a spoon, while standing up so the calories don’t count, or we also like it slathered on a banana. […]
Bitter Mocha Buttercream Frosting
In one of those “Why didn’t we think of this before?” moments, we happened to have some leftover espresso buttercream and wondered what would happen if we added unsweetened chocolate. Mocha frostings aren’t a revelation, but what is new is using unsweetened chocolate with Italian Meringue Buttercream (IMBC) to keep this version slightly bitter and […]
Debbie’s White Chocolate Chiffon Cake
Around here we are calling this Debbie’s White Chocolate Chiffon Cake. An early Bakepedia fan, Debbie, contacted us with a request for a moist white chocolate cake. Not satisfied with current renditions, we headed to the Test Kitchen and voila, a new cake was born! Chiffon cakes are based on oil, which gives them a […]
Fresh Figs, Ricotta and Honey
This fig recipe is about assembling fine ingredients, as opposed to firing up the stove. When fresh produce jumps off the shelves at us, we like to treat it gently and highlight its unique flavors and textures. Fresh figs are rich and sweet and feel special – not an everyday fruit. Plating them simply with […]
Blackberry Blueberry Pie
The tail end of blueberry season just happens to correspond with the ripening of local blackberries. This fortuitous event makes us think about nutritionists telling us to “eat the rainbow” and we figure, this is about as purple as you can get. That said, creating this blackberry-blueberry pie is all about flavor. The blueberries bring […]
Berry Galette
The farmer’s market had fresh blueberries this week, and fearing they might be the last we see this year, we stocked up and got to work. Instant gratification (well, as instant as you can get in the pastry kitchen) is a good thing and a galette is an easy way to make a freshly baked berry […]
Blueberry Muffins
Blueberry muffins rate #1 in muffin flavor polls; who conducts these things, anyway? Not that we disagree. A tender, cakey interior bursting with blueberries and a crunchy sprinkling of sugar on top is what we were aiming for. In terms of flavor, while there are many muffin recipes that use buttermilk, sour cream or yogurt […]
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