S W EETS When you’ve gathered enough eggs for baking
We’ve finally arrived at my favorite chapter: desserts! I like to cook, but I love to bake. The organized, precise, numbers-oriented part of my brain gravitates toward the exact mea suring and methods required for successful baking even more than the creative part of me loves the freedom and experimentation that’s allowed in cooking. Nearly every sweet treat contains eggs. (Scones and shortbread are exceptions and therefore are my best options when my chickens aren’t laying and I want something sweet.) They work as a binder for the dry ingredients, provide flavor and color, emulsify liquids and fats, and act as a leavening agent to help baked goods rise. I’m thrilled to share with you an array of desserts, from popular standards such as lemon meringue pie and Bundt pound cake to some personal specialties like my Pumpkin Swirl Cheesecake and Maple Walnut Cake. Years of living in New York, working in Manhattan, and dining in white-glove restaurants exposed me to fancy desserts like crème brûlée, meringues, and tiramisu—a ll of which are sure to impress dinner guests, but none of which are difficult to make. I hope you’ll give them a try!
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