About Elinor Klivans

Elinor Klivans is a cookbook author and former pastry chef who specializes in home-baked sweets. Her titles include Bake and Freeze Desserts, Big Fat Cookies, Bake and Freeze Chocolate Desserts, and 125 Cookies to Bake, Nibble, and Savor.  She has contributed articles to several publications, including Bon Appetit and Eating Well. Elinor resides in Camden, Maine. @klivanselinor

A woven basket of Southern corn sticks, lined with brown napkins. Pats of butter melt on top.

Southern Corn Sticks

These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.

A pound of chocolate cake cut into nine squares and drizzled with chocolate ganache.

Pound of Chocolate Cake

True to its name, this dense, brownie-like cake takes its allure from a full pound of chocolate. A hint of cocoa lends even more chocolatey complexity.

A blackout cake from Ebinger's on a cake stand.

Blackout Cake From Ebinger’s

Just like the much-ballyhooed chocolate blackout cake from Ebinger’s in Brooklyn, this one has the same pudding-like filling, the same tender chocolate crumb, and the same rich, rich frosting.

A white bowl filled with chocolate ganache and a wooden spoon resting inside.

Chocolate Ganache

Want proof that just four everyday ingredients can turn into something spectacular? Look no further than this chocolate magic.

A partially sliced loaf of buttermilk sandwich bread on a wooden cutting board with a bread knife lying beside it.

Buttermilk Sandwich Bread

A fast-rising home-baked white sandwich loaf that tastes–dare we say it?–better than mom’s. Way better. And just wait ’til you toast it.