If we can cook it, you can cook it And we'll travel the world to bring it back home to you.
There’s something amazingly satisfying about a simple pound cake. Especially when it’s perfectly made, as were these by Andrew. The ‘crumb’ of the cake gives it a richness and depth of flavor that’s unlike any other cake. Infused with lemon flavor and enriched with sour…
We came back from Greece with a new fondness for Phyllo Andrew and I were blown over by our time in Greece. We loved every minute of our ten-day voyage aboard Silversea’s magnificent Silver Moon. We were invited to sail on Silver Moon to participate…
This cake is such a winner, our reader Pam made it twice last week! Pam first commented: “So good! And really easy to make. I love that it’s not super sweet.” Then she was back saying: “So good I’m making another today. Yes, So good.” …
I confess to being a pushover when someone suggests that a recipe ‘beats all others’. This may all be laid at the feet of Tyler Florence, whose 2006 “Tyler’s Ultimate” (Clarkson Potter) really did contain a phenomenal number of recipes that I go back to…
A Perfect Gift for Father’s Day. Chocolate is, by far, the most popular sweet treat in the world. Over three million tons of Cocoa Beans a year are a testament to its popularity. Not only is Chocolate luscious, creamy, and aromatic, eating chocolate makes us…
This Memorial Day Weekend Bake this Versatile Cake with Yotam Ottolenghi Andrew thinks that this cake would be an ideal breakfast cake, replacing coffee cake with its coconut, blueberries, and almonds. All I can say is the cake is absolutely perfect, the berries juicy, the…
Ah, the scone! Perfectly made it’s a thing of joy at tea time or coffee hour. But the greater likelihood is that the scone most people encounter comes off as heavy as a hockey puck and just about as appetizing. No matter how much…
Claire Saffritz’ new cookbook may be called “Dessert Person” but the first thing Andrew baked were these melt-in-your-mouth dinner rolls. The classic Parker House rolls inspired this recipe. In all honesty, they’re even better—more pillow-like and tender than the originals. Then there’s a subtle onion…
Some holiday discoveries are well worth making all year round. This is one of them. It’s from Melissa Clark in The New York Times. It’s one of four recipes created for New Year’s Eve 2020. In “A Finger Food Countdown to 2021”, Melissa created two…
If you are going to the trouble of making Christmas cookies, why not make the best Christmas cookies any one ever tasted? Since I live with one of the great Cookie Bakers of all time, it wasn’t exactly easy to come up with this list. …
What says the Holidays are here more than the Cranberry? Andrew went all out for our Thanksgiving, baking his extraordinary treats. Included in this year’s selection were these glorious Lemon=y cranberry bars. A generously salted vanilla cookie base is topped with the tangy sweetness of…
The Great British Baking Show Contestants could have used this recipe for Babke. Andrew and I are great devotées of this wildly popular British TV series, now in its 11th season. Judges and Co-Hosts have come and gone but we’ve never strayed. We have had…
The Cookie Jerry Seinfeld Made into a TV Star Jerry Seinfeld is almost as beloved in New York City as the Black and White. This cookie is found everywhere from the corner bodega to that most upscale of bakeries, William Greenberg. Seinfeld used it to…
Here’s to Confiture de lait, better known as Dulce de Leche. When David Lebovitz’s newsletter appeared in our inboxes last week, I immediately sent it to Andrew with a note that said “Pretty Please”. My email arrived at approximately the moment he’d started printing it.…
CLARKSON AVENUE CRUMB CAKES
I have to confess, when it comes to Baked Goods, we’re Cake Snobs. Andrew is such a superb baker that homemade is practically all we ever eat. And when it comes to Crumb Cakes, Andrew’s own is at the top of our list of favorites. So what a surprise it was to be sent an incredible Crumb Cake—a wonderfully moist cake piled high with irresistible crumbs—that rivaled Andrew’s own. It was from the Clarkson Avenue Crumb Cake Co. (www.clarksonavecrumb.com) and made right on Long Island from a family recipe that started its life in Brooklyn, N.Y.
Owned and operated by the Mother and Son team of Susan and James Walsh, Clarkson Avenue took its name from the Brooklyn Street Susan grew up on in the 1950s and 60s. Food was a point of pride in the neighborhood. But no one could top Susan’s recipe for Crumb Cake. With great pride, she crafted her cakes lovingly. And her Crumb Cake became an obsession not just to her family and friends but to everyone lucky enough to try her all-natural creations.
Son James picked up his mother’s joy of cooking. At age 14, he worked at a local bagel store. It was there that he first came up with the idea of turning Susan’s Crumb Cakes into a business. Susan resisted the young entrepreneur’s pleas until finally 20 years later, James prevailed and Clark Avenue Crumb Cake Co came into being. And what they’ve done with Crumb Cakes is simply astonishing.
There are so many varieties they’ve even started a Crumb Cake of the Month service. You’ll fall in love with flavors like Cookies and Cream, a chocolate cake topped with crème and Oreo crumbs. Or Kitty’s Carrot Crumb cake, a carrot cake with cream cheese frosting and cinnamon crumbs. Or Almond Love Crumb Cake, an almond cake with chunky cherry preserves and almond crumb. All can be delivered anywhere in the USA.
Don’t you deserve a sweet treat today? Go to www.clarksonavecrumb.com and you’ll be wowed by all that’s on offer including some great deals. Tell them we sent you.
My latest article for CruisingJournal has just been published…
