Food

This 6 inch Basque cheesecake uses 16 ounces of cream cheese, 3 eggs and 3/4 cup of heavy cream, baked in a parchment-lined 6-inch springform or cake pan at 400°F for 30 to 35 minutes. It comes out with the signature deeply burnt top and a soft, creamy, barely set center, and serves 6. A […]

For a 9×13 cake you need about 3 cups of cream cheese icing: 8 ounces of cream cheese, 1/2 cup of butter, 3 1/2 cups of powdered sugar, 1 teaspoon of vanilla and a pinch of salt. That covers the top of a 9×13 sheet cake with a generous, swoopy layer. If you want to […]

To make baked eggs in an 8×8 pan, whisk 8 large eggs with 1/2 cup of milk, salt and pepper, pour into a greased 8×8 baking dish and bake at 350°F for 20 to 25 minutes, until the center is just set and reads 160°F. Cut into 9 squares for breakfast sandwiches or meal prep. […]

A classic rice krispie cake in a 9×13 pan needs 4 tablespoons of butter, 16 ounces of marshmallows and 8 cups of crisp rice cereal. Melt the butter and marshmallows over low heat, stir in the cereal, press it gently into a buttered 9×13 pan and let it set for an hour. The recipe makes […]

Tiramisu in an 8×8 pan is the small-batch version: 3 cooked egg yolks, 8 ounces of mascarpone, 3/4 cup of heavy cream and one 7-ounce package of ladyfingers, layered twice and chilled for at least 6 hours. It serves 8 to 9, and it is exactly half of a standard 9×13 tiramisu. An 8-inch square […]