Tag: sweets

Renowned Baker Chris Ford Says Bye-Bye to Baltimore

Chris Ford's French macarons.
Chris Ford’s French macarons
Photo courtesy Eater
Chris Ford. Photo courtesy Eater.

Bummer. Celebrated Baker Chris Ford, who has been heading up the delectable offerings at the Baltimore Four Seasons, has taken a new job!  Eater reports that he will relocate to Beverly Hills to act as pastry chef for Thomas Keller’s Bouchon Bistro/Bakery. Ford won Food and Wine‘s “Best New Pastry Chef” in 2012.

Congrats Chris, we will miss you.  Your French macarons (not to be confused with macaroon!) were to die for!



Kinderhook Snacks


Kinderhook Snacks in Baltimore

One of the truest aphorisms is the old, “it takes all kinds.” So many different kinds of people are needed to keep this world running. We need people who can build, people who can teach, and people who can plan. We need people with extraordinary patience, and people who simply spring into action. We need people who are dedicated to local roots and people who reach out and explore new territories. What we maybe didn’t realize—until now—is that we also need people who are dedicated (I mean dedicated) to the art of snacking. Kinderhook Snacks is a company,  “committed to sharing our love of food by crafting wholesome, delicious snacks and building a lively snacking community.” A lively snacking community? One that extends beyond my own kitchen counter and sofa? One that includes other people? Just tell me where to sign!

Charm City Cook: Butter is Your Friend



Ah, desserts. They require precision and care as well as creativity and great taste. And people really love desserts, so you don’t want to mess them up!

Dessert can be everything from delicate to deeply comforting. Some of my latest faves are strawberry rhubarb pie, chocolate cream pie and of course, (crack cocaine) salted caramel brownies! I’ve made those brownies so many times now for everyone from cooking clients to friends, neighbors and colleagues – everyone flips out when they eat them. I have a client who has a standing order once a month. One friend even sent me an expletive-filled text proclaiming her love. That was pretty funny.

Sweet, Salty Goodness

Are you a chocoholic? Love it, crave it, obsess over it? Would like your world to be covered in it? Or maybe you’re all about salty snackage like olives, salami or pistachios, maybe? Choose an appetizer over a dessert? Well, this dessert could make just about everyone happy.

Salted caramel is quite the food darling right now. Ice cream, desserts, candies…it’s everywhere. Have you ever had those amazing Mouth Party caramels? Holy-eat-the-entire-bag goodness. One reason salted caramel is big of course, is that it’s not too sweet and not too salty. I’m not a big sweets person. Give me some salty onion dip and potato chips…that’s a guilty pleasure for me, hon. But I know plenty of people who’d much rather have a chocolate bar, mocha latte or some? other sweet tooth craving. I still like those people. They are my friends…and my mom, totally.

I found this dessert on the absolutely addictive website, Pinterest, which my friend calls “crack cocaine” – not really appropriate but you get the idea. Try it out, you will get hooked – it’s sorta like a virtual bulletin board. Super fun. Anyhow, I looked at the photo of these brownies on the site and clicked through to the recipe. Repinned it. Looked at it again. Then, I put my computer away and it kept coming back into my head: Salted Caramel Brownies. Salted Caramel Brownies. Salted Caramel Brownies.

So, I checked the ‘ol pantry and somehow, I actually had all of the recipe ingredients on hand. Since I don’t have the sweetest tooth in Charm City, I don’t really make that many desserts – usually just for other people or if I happen to taste something amazing and want to replicate it. However, I am completely in love with Taharka Brothers salted caramel ice cream, so…duh. There I went into my tiny Hampden kitchen.

Let me say this recipe is very simple – AND is 100% better the next day. It becomes more solid and kinda like fudge. Hellouuu. You will have leftover salted caramel sauce, too, which I recommend warming very slightly and adding to the brownie when it’s cold or room temp. Also these brownies are extremely rich, so cut them into bite size pieces. 
I took them to work the next day and everyone FLIPPED out. Shared the recipe on my Facebook page and three friends made them!

The perfect little sweet salty bite. Bliss. Again, here is the recipe. Insanely good.