Laurie Ellen Pellicano

Dec 5, 2024 | washingtonpost.com | Laurie Ellen Pellicano

By Laurie Ellen Pellicano Get that quintessential s'mores flavor, no campfire required, with these decadent chocolate slice-and-bake cookies, enriched with cocoa powder, chopped milk chocolate, lightly crushed meringue cookies and graham cracker pieces. Make ahead: Freeze the shaped, wrapped logs for up to 1 month. Let the dough soften on the counter just until it's easier to cut, and add 1 to 2 minutes to the baking time.

Sep 25, 2023 | epicurious.com | Matthew Zuras |Joe Sevier |Genevieve Yam |Laurie Ellen Pellicano

You've seen it a million times in recipes: One egg, at room temperature. Two sticks of butter, at room temperature. You know how to count eggs and butter sticks, but exactly what temperature is "room temperature"? Maddeningly for fastidious cooks, "room temperature" is a subjective term in recipes, because my kitchen's temperature is not necessarily the same as yours. Essentially, "room temperature" is a shorthand for "not refrigerator temperature," which is a relatively recent phenomenon.

Mar 28, 2023 | epicurious.com | Laurie Ellen Pellicano |Hetty McKinnon |Sahara Henry-Bohoskey |Chintan Pandya

Step 1Place racks in upper and lower thirds of oven; preheat to 425°. Heat ¾ cup (1½ sticks) unsalted butter, ¾ cup whole milk, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¾ cup water in a medium saucepan over medium-high, whisking occasionally to prevent scorching, until butter is melted and mixture is boiling (it should bubble vigorously, but watch it closely so it doesn't boil over). Immediately remove pan from heat and add 1½ cups (188 g) all-purpose flour all at once.

Mar 28, 2023 | yahoo.com | Laurie Ellen Pellicano

Chances are, whether you’ve made it at home or not, you are already familiar with pâte à choux. The marvelous, pasty pastry dough is a cornerstone of French desserts and one of five French “mother doughs” used to make a wide variety of pastries that puff, from the more familiar éclairs and gougères to flashy croquembouche and gâteau Saint Honoré.

Mar 22, 2023 | epicurious.com | Jeanine Donofiro |Laurie Ellen Pellicano |Anna Stockwell |Claire Ptak

If I could choose one treat to have in my freezer all the time, I'd pick these lemon cornmeal scones. They're wholesome and delicious, and the zesty glaze gives them a pop of bright citrus flavor. Even with the glaze, they freeze and thaw perfectly. This recipe was excerpted from 'Love and Lemons: Simple Feel Good Food' by Jeanine Donofrio. Buy the full book on . IngredientsScones3 Tbsp.