Author Archives : Marcy Goldman

All Recipes or Posts by Marcy Goldman

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“OO” Italian Flour Pizza Dough

“OO” Italian Flour Pizza Dough

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Say Bis. Say….bravissimo. They call it “OO” Flour, from Italy but it makes a ‘10’ of a pizza dough. This flour is available in gourmet stores online (or email us...

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(Almost Levain's) Chocolate Chunk Cookies

(Almost Levain’s) Chocolate Chunk Cookies

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A New York friend once Fed Ex'ed some famous Levain Bakery cookies to me and later on, I also had the pleasure to interview one of Levain’s owners. Both experiences made...

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$$$$ Millionaire Bars

$$$$ Millionaire Bars

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A buttery shortbread base is the throne to a special caramel filling all topped off with a yet another unique chocolate triumphurate crown. No wonder these are Millionaire Bars –they...

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$250. 00 Chocolate Chip Cookie or Almost Mrs. Fields

$250. 00 Chocolate Chip Cookie or Almost Mrs. Fields

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This famed recipe is the king of urban legend recipes – recipes that are passed around and have an unlikely (but charming tale attached to them). This one, also known...

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A Note from Marcy: Jan 2016

A Note from Marcy: Jan 2016

Dear Bakers and Friends, Welcome to the sweetest month on the baking calendar! Valentine’s Day is on the 14th but I start the holiday early. I bake, pick small gifts and do my own girl shopping. There are three times of year where I buy a new perfume: my birthday, when a new event in […]

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Baker's Tip #1

Baker’s Tip #1

Double Up Your Baking Sheets! Why? Because when you stack two baking sheets together (my recipes will alway indicate when to do this), your baking comes out that much better. Cookie bottoms don’t burn, pastries come out golden and everything bakes beautifully and evenly. https://www.betterbaking.com/recipe-items/italian-nutella-cookies/  

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Baker's Tip #2

Baker’s Tip #2

Flour the Rolling Pin, not the Board? New bakers often make a habit of too-liberally flouring the work board so that the dough doesn’t stick. A good trick is to flour your rolling pin somewhat generously and flour the board very lightly. You don’t want the dough ingesting too much flour. True, doughs won’t stick […]

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Baker's Tip #3

Baker’s Tip #3

It’s never just vanilla! Pure vanilla extract is almost as important as great flour and pure, unsalted butter for baking. True, pure vanilla can be pricey but nothing is more subtle, fragrant and does a better job of holding a recipe together than this one pivotal ingredient. I tend to choose Nielsen Massey Vanilla since […]

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