“So I have a complaint about your snickerdoodle recipe!” I told New York Times bestselling author Stella Parks as I interviewed her recently at Omnivore Books.
Stella and I have been friends for years, but I had to be honest with her. “How come your snickerdoodle recipe uses baking powder? For me, classic snickerdoodles have baking soda and cream of tartar!”
When it arrived, the first page that fell open in Jill O’Connor’s new book Cake, I Love You! was her recipe for Salted Pecan Cake.
A not-so-subtle voice in my head screamed, “Stop what you are doing right now and go directly into the kitchen.”