At this time of year, you can never have too many chocolate cookies.
I stand by that thought unequivocally.
While versions of this chocolate-frosted, chocolate cookie abound, these particular “Double Chocolate Oriolos” are more modest in size, making them a perfect treat to indulge in without overindulging.
The recipe is from “The Cookie Bible” (Houghton Mifflin Harcourt), of which I received a review copy, by legendary New York baker Rose Levy Beranbaum.
The collection includes recipes for cookies of every sort: drop, cut-out, bars, sandwiches, chocolate-dipped, and more.
Pastry Chef Guillermo Soto Torres with mini versions of his new holiday buche de Noel.
It’s a good bet that Guillermo Soto Torres is one of the few — if not only — pastry chefs in the Bay Area with a degree in telematics, the interdisciplinary field that combines telecommunications, vehicular technologies, electrical engineering, and computer science.
He had hardly stepped foot into that scientific career, though, when he made a major pivot to use his knack for precision in a whole different way. He started working in a chocolate shop in his native Mexico, then began studying baking books. It wasn’t long before he jumped full bore into pastry making about 15 years ago.
That led to stints at Four Seasons hotels in Costa Rica and Florida, before coming two years ago to the Four Seasons Silicon Valley in East Palo Alto to become head pastry chef.
Earlier this week, the 36-year-old chef invited me and two other media colleagues into his hotel kitchen to watch and learn as he made what will be the stunning centerpiece dessert for Christmas Eve dinner and the Christmas Day buffet — the buche de Noel.
A flourless chocolate cake version done up in a shiny white chocolate glaze with crunchy, dehydrated raspberries.
His version of the classic French yule log cake is comprised of a flourless chocolate cake on a base of crispy hazelnut feuilletine (crunchy crepe shards) that’s rolled around chestnut cream and an anise-flavored orange compote before it’s all enrobed in shiny white chocolate glaze and holiday garnishes. To serve all the expected guests on those two days, he will make 100 of them.
He talked about his favorite ingredient to work with, the one that’s he’s allergic to, the one dessert he could eat every single day, and the rather ill-fated day that he began working at the Silicon Valley hotel.
Yes, I made these at home — thanks to Global Grub’s Mochi Donut Kit.
Get a sweet taste of Iron Chef Masaharu Morimoto’s cooking in your own home.
You can with this fun, make-it-yourself Mochi Donut Kit ($42.99) that was created in collaboration with Walnut Creek’s Global Grub.
CEO Carly Sheehey’s love for travel inspired her cooking kit company that aims to bring a delicious taste of different countries near and far to home cooks in an easy, approachable manner.
Global Grub now offers eight different DIY cooking kits that feature everything from churros to sushi.
All you have to add is a few ingredients — and your time — to make these gluten-free, chewy-licious donuts.
I had a chance to test-drive the mochi donut kit when I received a sample from the company a few weeks ago.
How fun is this? Making your own S’mores at your table in the Après Village at the Four Seasons Silicon Valley.
With festive string lights overhead, holiday trees everywhere, a sleek fire pit blazing away, and even a seemingly light dusting of snow falling, one of my best friends and I recently spent a relaxing winter getaway — without actually really trekking anywhere beyond Silicon Valley.
That’s because the second annual winter pop-up at the Four Seasons Hotel Silicon Valley in East Palo Alto is so incredibly transportive that you will feel like you’re on holiday, fresh off the slopes at Whistler or Banff in British Columbia.
The Après Village is set up on the terrace of Quattro, the hotel’s signature restaurant. It’s open from now through Feb. 26, from 4 p.m. to 9 p.m. Fridays and Saturdays. Mondays through Thursdays, it’s available for private bookings.
The spot is truly a sight to behold, as I found when I was invited in as a guest last week.
The very cozy pop-up on the Quattro terrace.
The Après Village is fashioned into its own separate space, complete with a Sweet Shoppe at one end that’s modeled after a European Christmas market stall, where you can purchase Pastry Chef Guillermo Soto’s truffles, macarons, signature chocolate bars, and freshly made doughnuts.
Fresh blackberries, white chocolate, a little bit of yogurt, and a little bit of cream cheese star in these muffins.
The one and only time I rafted down the American River was truly memorable.
It wasn’t just the camaraderie of friends laughing and paddling together in three rafts down the relatively calm part of the river.
It was also the wild blackberry bushes our guide had us maneuver our way to near the shore as we waited for the other rafts to catch up to us.
Truth be told, we were all secretly wishing those other folks would just take their sweet time, because we were as content as can be, reaching over the side of our raft to pluck berries that we devoured voraciously.
Nowadays, I get my blackberries from the farmers market or grocery store. Maybe it’s not as adventurous. But it is convenient, especially as blackberries are abundant even through early fall.
In fact, I eagerly picked some up recently specifically to highlight in “Blackberry & White Chocolate Muffins.”
