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  • bakers bread

    The Fresh Loaf
    29 Jul 2014 | 9:42 am
    bakers breadSubmitted by luvsmebike on July 29, 2014 - 9:42am.hi all. been making bread of and on for awhile now, but there is one thing that eludes me.when I make my bread I get that lovely smell we all get when making our bread,when its done and I smell my loaf warm or cold it does not have that smell like a loaf you would get from a bakery.why is that!  it tastes fine and im happy with my results. but just wondering why it don't have that smell.
  • YeastSpotting 7.27.14

    Wild Yeast
    27 Jul 2014 | 5:47 pm
    Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | No comment
  • Orange Buttermilk Pound Cake

    Bunny's Warm Oven
    23 Jun 2014 | 6:09 am
    Dense, moist and delicious Orange Buttermilk Pound CakeTo Read More, Click On The Recipe Title.This is an Ina Garten recipe and it makes 2 loaves of the best orange buttermilk pound cake you'll ever eat! The orange flavor is absolutely perfect! It's in the cake by adding a  1/3 cup of orange zest and 1/4 cup of orange juice to the batter.  It's also topped after it's baked and still warm with an orange glaze.  It's melt in your mouth goodness that you can make and freeze for when you want or need an easy delicious summer treat.  That's what I'm talking about!  Adorn a…
  • Party pics: Le Diner en Blanc

    Frolic Hawaii» Baker’s Hours
    Ed Morita
    21 Jul 2014 | 9:10 am
    The international dining experience, Le Diner en Blanc, took place Saturday night for the first time in Hawaii. Equal parts pop-up and flash mob, guests are brought to an undisclosed location with instructions to bring, a table, chairs, table settings, and to dress all in white. For the inaugural event, hosts Maleko McDonnell, Aubrey Akana and Malie Moran brought bus loads of people decked out in their best white outfits to dine on the grounds of the historic Iolani palace.
  • Laminated dough

    Flourish - King Arthur Flour's blog
    Andy and Jackie King
    28 Jul 2014 | 10:01 pm
    We recently hosted bakery owners Andy and Jackie King at our Baking Education Center here in Norwich, VT, where they taught a delightful class in laminated dough, the multi-layered, buttery dough used for croissants and other wonderful pastries. Prior to the Kings’ appearance at the education center, we asked Andy if he’d like to write a blog on the subject. Happily, he agreed – and you’ll find the result below. Our thanks to Baker’s Catalogue photographer John Sherman, and Eric Laurits, for the photos. Enjoy! Andy King here, owner and operator (with my lovely wife,…
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    Frolic Hawaii» Baker’s Hours

  • Party pics: Le Diner en Blanc

    Ed Morita
    21 Jul 2014 | 9:10 am
    The international dining experience, Le Diner en Blanc, took place Saturday night for the first time in Hawaii. Equal parts pop-up and flash mob, guests are brought to an undisclosed location with instructions to bring, a table, chairs, table settings, and to dress all in white. For the inaugural event, hosts Maleko McDonnell, Aubrey Akana and Malie Moran brought bus loads of people decked out in their best white outfits to dine on the grounds of the historic Iolani palace.
  • Did this: 2014 Mangoes at the Moana

    Ed Morita
    21 Jul 2014 | 9:00 am
    Summer brings mango season, which means it’s time for the annual Mangoes at the Moana. Chefs from the Moana Surfrider, Sheraton Waikiki, MW, Town, Koko Head Cafe and more were on hand with mango-themed dishes to celebrate the popular tropical fruit. Here’s a look:
  • Summer foodie films

    Ed Morita
    11 Jun 2014 | 9:00 am
    Summer is usually the time for big action blockbusters. However, three foodie films will be making their way into this year’s mix. One mainstream foodie film is a rarity, so having three will be a treat that should not be missed. It’s time for the chefs of summer! “Chef” Not a stranger to action blockbusters, Jon Favreau decided to open this summer with his film “Chef.” Making its premiere last month, Favreau wrote, directed and stared in the film playing chef Casey Casper. Stuck in a creatively stifling job, Casper leaves the stability of the restaurant…
  • iichiko tasting @ ARTafterDARK

    Ed Morita
    31 May 2014 | 9:44 am
    Just before Friday’s Japanese art-themed ARTafterDark, iichiko debuted its new line of shochu at an invitation-only preview — yuzu- and ume-flavored shochu, Blu (exclusive to Hawaii) and the higher-end Frasco. Fruity cocktail drinkers will love the yuzu and ume “Bar Fruits.” Both feature terrific fruit flavor without being overly sweet. Just on the rocks, most tasters preferred yuzu. It will be interesting to see what local mixologists concoct when both become available in July. Also due out, though not for purchase until next year, are Blu and Frasco shochu. Both feature…
  • Hawaii Food and Wine heads to the Target Isle

    Ed Morita
    1 Apr 2014 | 9:00 am
    After last year’s successful inaugural event on the island of Maui, the Hawaii Food & Wine Festival will add a one-of-a-kind event to the 2014 lineup. In addition to events on Maui and Hawaii Island, the Hawaii Food & Wine Festival has partnered with the Hawaii Dept. of Land and Natural Resources to hold an event on the island of Kaho‘olawe. The $10,000 per-person benefit event will feature an exemplar group of guest chefs that will be announced later this month, with proceeds going to help removing unexploded ordinance from the former military training grounds and bombing…
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    Flourish - King Arthur Flour's blog

  • Laminated dough

    Andy and Jackie King
    28 Jul 2014 | 10:01 pm
    We recently hosted bakery owners Andy and Jackie King at our Baking Education Center here in Norwich, VT, where they taught a delightful class in laminated dough, the multi-layered, buttery dough used for croissants and other wonderful pastries. Prior to the Kings’ appearance at the education center, we asked Andy if he’d like to write a blog on the subject. Happily, he agreed – and you’ll find the result below. Our thanks to Baker’s Catalogue photographer John Sherman, and Eric Laurits, for the photos. Enjoy! Andy King here, owner and operator (with my lovely wife,…
  • Excess Sourdough

    Gwen Adams
    27 Jul 2014 | 2:00 am
    It’s that time again. Your precious sourdough starter is hungry. Sad-looking and perhaps a little weepy, it’s in need of a tasty meal. Sourdough can be stored on the counter – a good choice if you’re an avid baker, since it will be very active. But then, your pet will need to be fed at least once a day, perhaps even twice, depending on how warm the air is. Starter can also live quite happily in the refrigerator, where the cold air will suppress its appetite and make it sluggish. Here, it will only need to be fed once a week – a better choice for those who bake less frequently.
  • Rustic Peach Tart

    PJ Hamel
    23 Jul 2014 | 10:01 pm
    “You’re a peach!” “Peachy keen!” And, all you fellow English majors out there – comment below to identify this line from one of my favorite poems: “Do I dare to eat a peach?” I do! I do! As fresh peach season creeps up the East Coast, from Georgia to South Carolina to Pennsylvania to New York, and soon to New England, I’m digging out my peach recipes. Southern-Style Peach Cobbler Like cobbler and crisp; scones and shortcake; and (drum roll, please) one of summer’s ephemeral luxuries, peach pie. Or in this case, a rustic peach tart. With…
  • Cherry-Zucchini Scones

    Susan Reid
    21 Jul 2014 | 5:32 am
    Despite your vigilance, despite your twice-daily visits to pick them in the garden, it happens every summer: the attack of the killer zombie zucchinis. Any living thing that can increase its presence exponentially in a mere matter of hours can’t be quite of this world, can it? You’ve tried everything to keep the population in check. Ratatouille. Caponata. Pickling it, grilling it, roasting it, turning it into bread, cake, frittata, appetizers, pie, muffins, disguising it with chocolate, even making pancakes with it. Obviously, we haven’t enough meal occasions to cope with it…
  • Beyond the lattice

    PJ Hamel
    18 Jul 2014 | 10:01 pm
    I don’t know about you, but every time I look at a pie recipe and see one of those lattice-crust diagrams, I breathe a heavy sigh and turn the page. Or click to the next search result. To those who love weaving lattice crusts: I salute you. You tell me it’s not hard, once you get the hang of it. You tell me, “Just follow the pictures; take it one step at a time.” You’re right. I’m a reasonably intelligent person, and I should be able to follow a few simple diagrams. And then I click to the next recipe anyway. Hmmm, old dog who can’t learn new tricks?
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    BoB - Bake or Break

  • Dulce de Leche Cheesecake with Brownie Crust

    Jennifer McHenry
    28 Jul 2014 | 9:12 am
    I often feel like cheesecakes are some great secret in the baking world. They always look and taste so impressive, yet are so simple to make. So, I guess that secret’s now out of the bag. With National Cheesecake Day on the horizon this week (July 30th!), I knew that there would need to be a cheesecake celebration here on […]
  • Cherry Cheesecake Muffins

    Jennifer McHenry
    23 Jul 2014 | 8:40 am
    Remember that Cherry-Almond Crumble I made recently? I had plenty of cherries left after my cherry shopping spree. Fresh cherries are such a treat that I knew I couldn’t let them go to waste. I started thinking how cherries and cheesecake have such a delicious history together. Knowing I couldn’t argue with that kind of track record, I quickly decided […]
  • Berry Crumb Bars

    Jennifer McHenry
    21 Jul 2014 | 8:48 am
    At least once a year, I end up with a handful of recipes that are born from cleaning out kitchen cabinets and finding bits of this and that. (Hello, blondies! Hi there, cookies!) A similar thing happens in the summer when I end up with a refrigerator full of varying amounts of different berries that I don’t want to see […]
  • Upside-Down Pecan Brownie Tarts

    Jennifer McHenry
    17 Jul 2014 | 10:37 am
    I bake a lot of brownies. Seriously, a lot. There are plenty here on BoB, but I also bake plenty that you don’t see. I’m not holding out on you, I promise. Brownies are just my go-to when I need/want/crave a homemade chocolate dessert. For the purposes of sharing brownies on BoB, however, I am constantly thinking of and searching […]
  • Cherry-Almond Crumble

    Jennifer McHenry
    14 Jul 2014 | 9:50 am
    Recently, Whole Foods asked if I’d like to help them celebrate cherry season by baking something delicious with their organic cherries. Cherries? And Whole Foods? Of course, I said yes! I have to tell you that I had a difficult time narrowing down what I wanted to bake with those gorgeous cherries. I thought of some far more elaborate desserts, […]
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    The Fresh Loaf

  • Bread shape help

    29 Jul 2014 | 2:37 pm
    Bread shape helpSubmitted by Jazz56 on July 29, 2014 - 2:37pm. Hi; New to this breadmaking stuff. Have a bread machine. When I make my bread I transfer dough into a normal breadpan and bake in the oven. My bread always seem to raise ok but the loaves are mushroom or muffin shaped, way wide on top by 1-2" on each side and about the same in height above the pan. How do i get it to a more consistent shape? Ie; does not spread as much or raise higher. TIA
  • Finding a home baker in Santa Fe, NM

    29 Jul 2014 | 1:36 pm
    Finding a home baker in Santa Fe, NMSubmitted by richkaimd on July 29, 2014 - 1:36pm.I am seeking a home bread baker in Santa Fe to turn out for a local aged couple some hamburger buns in the manner they describe.  If you are willing to give it a go, respond to me, we'll chat a bit on-line, and we'll go from there.
  • bakers bread

    29 Jul 2014 | 9:42 am
    bakers breadSubmitted by luvsmebike on July 29, 2014 - 9:42am.hi all. been making bread of and on for awhile now, but there is one thing that eludes me.when I make my bread I get that lovely smell we all get when making our bread,when its done and I smell my loaf warm or cold it does not have that smell like a loaf you would get from a bakery.why is that!  it tastes fine and im happy with my results. but just wondering why it don't have that smell.
  • Solid 100% whole wheat

    108 breads
    29 Jul 2014 | 7:48 am
    Solid 100% whole wheatSubmitted by 108 breads on July 29, 2014 - 7:48am.This is a solid, basic, good whole wheat bread with sourdough starter (no commercial yeast) and a little coconut oil. Okay, I am considering a few adjustments to take this up a notch, but still an easy, good bread. It's bread #55 for anyone who is counting.I am considering adding oats and baking the whole time at a higher oven temperature. Comments and suggestions are welcome.For anyone visiting Baltimore soon, I also posted yesterday about a really fine matzo oven in a museum and a great Italian deli. Both highly…
  • The 6 Strand Epsilon Bread Braid

    29 Jul 2014 | 6:26 am
    The 6 Strand Epsilon Bread BraidSubmitted by ibor on July 29, 2014 - 6:26am.From: "The Art of Braiding Bread"
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  • at long last

    28 Jul 2014 | 3:53 am
    So, I bought this dress approximately four seconds before I got pregnant.  I ordered it from an Australian website which takes a while to ship things to the United States, and by the time it arrived, I was four weeks pregnant, had already gained a few pounds (yup, seriously — I gained two pounds before I’d even taken a pregnancy test) and it. did. not. fit.  I was bummed.  I couldn’t return the dress because shipping something back to Australia is mind-numbingly expensive — like, two or three times the cost of the dress in the first place.  So, I…
  • living sweetly: friday’s five

    25 Jul 2014 | 9:20 pm
    {things i’m loving this week: the sweetest seersucker monogrammed diaper cover for baby Bear…} {a sexy summer bikini from Australian brand TRIANGL…} {purple-grey roses to brighten up our kitchen…} {new eyeliners in the cutest makeup bag i’ve ever owned…} {… and comfy striped socks for lazy weekend mornings.}
  • baby bear: 3 month update

    23 Jul 2014 | 3:06 am
    I’ve been waiting for the right moment to do one of these little surveys, and I figure now is as good a time as any!  I’ll update this again in a few months and it’ll be fun to see how things have changed. Bear has had a wonderful first three months — his biggest struggle is that he’s so excited to see the world that he has trouble falling asleep, and an overtired newborn is brutal for everyone.  When he’s taken a good, solid mid-day nap, he’s just a little angel.  Starting at about 9 weeks old, his personality has really started to…
  • summer adventures!

    21 Jul 2014 | 3:46 am
    There’s something about summer that makes me so excited for vacation destinations!  I think maybe it’s because growing up, my family always planned wonderful summer vacations — we’d drive up to Maine or Cape Cod or Vermont, and I’d head to summer camp or the beach.  And this summer is the same way — I’m itching to explore.  Bear and I are about to head to New York for our first summer adventure in just a few days, and hopefully there will be many more to come!  So when I stumbled upon the perfect dress for a summer vacation,…
  • july glamour!

    18 Jul 2014 | 3:05 am
    You know your new baby has seriously warped your priorities when you realize that: (1) There’s a picture of you in the July issue of Glamour, and: (2) You somehow forgot to mention that fact on your fashion blog. Anyways, so that’s embarrassing!  But I had to finally get around to finally telling you guys!  Pick up a copy if you see one this month — pretty cool!  (It’s the one with Keira Knightly on the cover, and I’m on the last page!) Also, LOL — 2.5 months after giving birth, the last thing I feel is “sexy and I know it”…
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    My Sweet and Saucy

  • Behind the Scenes @ Sweet & Saucy Shop: Pororo Cake How-to

    28 Jul 2014 | 4:56 pm
    Hey there, welcome to a new series we’re starting up, where our cake decorators share with you the ins and outs of one of their favorite cakes of the week. We’re really excited to show you what goes on behind the scenes! This post, Kaytee shares with you the makings of a cute little cake featuring Pororo the Little Penguin, a South Korean cartoon character. She chose to feature this cake because we Sweet & Saucy decorators love cute animal toppers (especially when they’re wearing aviator caps! What?! Ahh!), and any excuse to highlight them is definitely welcome. So here…
  • New Photo Shoot dates at Sweet & Saucy Shop

    7 Jul 2014 | 12:22 pm
    I am excited to announce that we have partnered with Annie Vovan Photography and Delilah Beauty again to offer more amazing chances to get yourself all dolled up and photographed with your cute little ones!  You can email or call her to sign up!
  • Father’s Day Desserts

    6 Jun 2014 | 1:47 pm
    Father’s Day is here in just about a week and we have lots of yummy treats for you to spoil your dad on this special day!  The pricing is at the end of the post! First up our naked style cake with Mustache Topper!  Flavor is decadent Chocolate Salted Caramel. Tons of cute french macarons to choose from… Mustache macarons and sugar cookies! Of course we had to do cake pops too! We can add cute toppers to cupcakes as well… Our other pre designed naked cake is our Dad’s Tie option with Oreo cake. DAD and Tie sugar cookies… We can put together a cute gift box as…
  • Mother’s Day Desserts

    3 May 2014 | 4:30 pm
    Time sure does fly by these days!  Just seems like Easter was last week and now we are unto Mother’s Day!  Well we have lots of fun options for you to get to spoil your Mother on this special day!  Below are lots of photos and then pricing at the bottom!   Our Mother’s Day naked cake is a vanilla cake with fresh strawberries baked into it and layers of strawberry ganache and strawberry buttercream! If you want to box up a yummy gift for your Mom below is great option for you for $40! If your mother is out of town you can always go to and order or…
  • Easter Desserts

    9 Apr 2014 | 3:13 pm
    Easter time is upon us and we always love coming up with cute treats for you to have at your celebrations!  Pricing on everything is at the bottom.  We will have some Easter desserts at the front counter the Wednesday before Easter and through the weekend, but we will be closed on Easter day.  We also recommend if you want a lot of desserts or anything in particular that you call ahead or email with an order since we do tend to sell out quickly of certain items! Up first our naked carrot cake with cute little embellishments. French macarons are super popular and so we made lots of…
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    Jenny Bakes

  • Brownie Baked Alaska

    13 Jul 2014 | 12:00 am
    For our 14th anniversary, I wanted something fancy that didn't take very much time.  I made brownie baked Alaska and it was delicious.It's more of a concept than a recipe, although I consulted a bunch of recipes in putting it together.In the end, this is mostly storebought stuff, ha!  I think the best brownies are the Ghiradelli double chocolate, but you could use any brownie.  I cut the 9x9 pan into four squares, and then used biscuit cutters roughly the same width.  I split those in half to have thin layers.  I built the layers in a similarly sized ramekin to add…
  • Pönnukökur: Icelandic Pancakes

    29 Jun 2014 | 11:21 am
    I was up early this morning with the dog and read about how another member of my World's Literature group had made some Icelandic dishes.  I haven't done much of that this year, so I started poking around the internet.  When I stumbled across pönnukökur, I decided to make a quarter recipe to try it out.  Icelandic pancakes are similar to crepes, with a slightly spongier texture due to the addition of both baking soda and baking powder.  Traditionally they are not served in the mornings, but for afternoon tea or dessert.  I broke tradition for time of day but did…
  • Eating Asheville High Roller Tour

    8 Jun 2014 | 4:26 pm
    This may come across as a paid advertisement post but isn't!  We went on the "high roller" tour from Eating Asheville on Saturday and had a great time.  We go up to Asheville a lot but don't always try new restaurants because we have some favorite places.  The tour took us inside six restaurants, none of which we had eaten at before.  They were very accommodating for dietary needs - we asked for no meat, another woman asked for no alcohol (although I'm pretty sure that's the higher cost for the 'high roller'), and one person didn't want shellfish.  Letting them know…
  • More fun with rhubarb jam

    8 Jun 2014 | 7:58 am
    One of the downsides to making a batch of jam without canning it is needing to use it faster than one person can consume it!  There is a recipe I've been making since I found it in Vegetarian Times in 2008 - [Insert fruit name] Oatmeal Bars.  It's an easy bar cookie that has the additional merit of using up a cup of jam, preserves, marmalade, you name it!Since I had about two cups of rhubarb-vanilla-earl grey jam, I doubled the recipe and brought it in to work!  Here's what they looked like:The worst part about using up homemade jam is that you don't have any more.  Who…
  • Food in Jars and Vanilla-Rhubarb Jam

    25 May 2014 | 6:13 pm
    I received a copy of this a year or two ago in exchange for an honest review. I'm sorry it has taken so long, but I've thumbed through it with longing on multiple occasions. I declared 2014 to be the year of food in jars!Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellanMy rating: 5 of 5 starsIf Marisa McClellan wanted to consider another profession, I think she would take easily to perfumer. Her flavor combination ideas just in this book alone make me want to try every recipe and stock my pantry with little batches of goodness.The recipes catching my eye the first time…
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    Real Baking with Rose Levy Beranbaum

  • Publisher's Weekly Review of The Baking Bible

    29 Jul 2014 | 7:30 am
    The Baking Bible Beranbaum, a veteran cookbook author and baker, divides this worthy tome into four sections: Cakes; Pies, Tarts, and Other Pastries; Cookies and Candy; Breads and Yeast Pastries. All recipes include weights and volume for ingredients, and the author's "Golden Rules" give readers essential baking information, such as why one should always use fresh baking powder and high-quality unsalted butter. "Highlights for Success" boxes are filled with inventive and helpful tips including freezing berries on branches. Classic recipes--think pumpkin pecan pie--are aplenty, but first-time…
  • Woody Plays DJ on WNTI Public Radio

    26 Jul 2014 | 7:30 am
    Woody is making himself very much at home in his new location. From working with me, to working at local farmers' markets, he has even made his debut as a DJ. I wonder what comes next! From Woody: When I left Minnesota in October, I also left a great public radio music station: "The Current." Fortunately, I came across WNTI public radio broadcasting from Centenary College in Hackettstown, NJ one morning on my beautiful daily commute through the Delaware Water Gap to Rose's place. Like "The Current," WNTI "Where Great Music Lives" plays an eclectic blend of current alternative music, classic…
  • Farmers' Market Book Signing in Stroudsburg PA Tomorrow!

    25 Jul 2014 | 2:48 pm
    Woody and I will be at the Stroudsburg, Pennsylvania Farmers' Market on July 26 from 8 to noon. It is located at the town's square, one block north of Main Street, on North 7th Street. Bring your books for signing and we will have complimentary brownie samples, chocolate speckled angel food cake, and books from Rose's stock for sale as well. Hope to see you there!
  • New Facebook Photo

    25 Jul 2014 | 10:59 am
    check out the new book photos!
  • Testing a New Baking Ingredient

    19 Jul 2014 | 7:30 am
    When I read on the internet that there was a new product called a cake enhancer, that was purported to produce cakes that would be softer, moister, more fluffy and stay fresh longer, I couldn't resist trying it, especially when it consisted of familiar ingredients such as rice starch and fatty acids derived from vegetable fats, which act as emulsifiers, allowing fats and liquids to combine more easily and also serve as stabilizers and texture enhancers. I made two identical cakes, with all ingredients weighed, and at the same temperature, mixed for the same amount of time at the same speeds,…
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    Sweet Happy Life

  • Blueberry Scones with Maple Glaze

    27 Jul 2014 | 5:42 pm
    Blueberry picking in Vermont is one of those activities that makes me feel like I live in a story book. 'Blueberries for Sal' comes to mind, because whether you're going with an 18-month-old or a 4-year-old, picking blueberries with kids is mostly about them eating everything while you try to actually fill your box with berries.
  • 3 Fun Card Games for Preschoolers

    6 Jul 2014 | 1:21 pm
    Card games can be a wonderful way to enjoy family time together, but especially when young kids are involved you need to find the right game. It can't be too simple or the grown-ups get bored and never want to play. Similarly, it can't be too complex or the kids get frustrated when the rules go over their heads. But games that are fun for adults and preschoolers do exist - and today I'm going to share three of our favorites with you.
  • Strawberry-Blueberry-Rhubarb (or Raspberry) Double Crisp

    29 Jun 2014 | 8:26 am
    On a hot summer day few things are as satisfying as a berry crisp topped with vanilla ice cream. Add a cup of fresh coffee and you've got yourself the makings of an excellent afternoon on the back deck, just eating dessert and enjoying life.
  • Strawberry Rhubarb Muffins

    16 Jun 2014 | 1:25 pm
    I do not come from a family of rhubarb eaters, but I've come to love the slight tartness it lends to sweet dishes. I like to make it into pies and crisps, or simply roast it with a bit of sugar and spoon it over vanilla ice cream. But my favorite way to use rhubarb is in strawberry rhubarb muffins.
  • Egg Drop Experiment (Newton’s First Law)

    26 Apr 2014 | 1:12 pm
    We've been having fun with science experiments for kids lately and this one was a huge hit. It's called the 'Egg Drop' experiment and it demonstrates Sir Isaac Newton's First Law of Motion.
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    Baking Bites

  • What is the Best Frosting for Ice Cream Cake?

    29 Jul 2014 | 3:13 pm
    Ice cream cakes are fun to make at home because it is easy to customize them with your favorite flavors of cake and ice cream, so you’re not bound to the small handful of options that they have at the nearest ice cream shop. It isn’t difficult to stack up the layers of cake and ice cream, whether you’re making a sheet cake or a round cake, but it can be difficult to get the frosting just right so that your cake looks picture perfect when you’re ready to start serving. h Ice cream cakes can be difficult to frost, especially if you are working with a layer cake that has…
  • Samurai Ice Pop Molds

    29 Jul 2014 | 7:10 am
    During the summer, it seems like there are lots of movies on that you don’t get to see during the rest of the year. There are shark movie marathons, endless repeats of all the Rocky movies and a plethora of old samurai movies that make you want to grab a sword and start swinging. These movies may not always be cinematic masterpieces, but they are a lot of fun to watch – and I find that they can be surprisingly inspiring. I wouldn’t be surprised to learn that these Samuraice Pop Molds were inspired by a ninja movie marathon, since they look (almost) like the real thing!
  • Buttermilk Cherry Thumbprint Scones

    28 Jul 2014 | 3:28 pm
    A buttery scone is usually a perfect match for jam, which adds some extra sweetness and flavor to the rich breakfast pastry. I typically serve the jam on the side, but these Buttermilk Cherry Thumbprint Scones have the jam baked right in! Cherry preserves are piled into the center of these scones before baking, giving you a sweet center surrounded by buttermilk and vanilla-kissed dough. The scone dough is moist, tender and not-too-sweet on its own, which is why it balances so well with the jam filling. The filling also gives these scones an eye-catching pop of color that really lets them…
  • Perfect Pops: The 50 Best Classic & Cool Treats

    28 Jul 2014 | 6:49 am
    Popsicles are an easy treat to reach for on a hot day, but many adults pass over the popsicles and reach for other frozen treats, thinking of the colorful pops as something intended for children. Fresh, fruity popsicles are a fun and delicious treat for any age, especially if you’re making them at home with all natural ingredients. Perfect Pops: The 50 Best Classic & Cool Treats is loaded with recipes for all kinds of popsicles that is sure to inspire your to make sure your freezer is well-stocked with several different flavors this summer. The popsicle recipes are divided into four…
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    Cupcake Project

  • 10 Things Every Home Baker Dreams of Having

    28 Jul 2014 | 11:30 am
    1.  Someone else doing the cleanup work – anyone would do, but someone you are physically attracted to would be ideal… or a robot… or an adorable talking kitten. Read the full article here
  • Win a Free Croissant Class from Craftsy!

    26 Jul 2014 | 7:01 am
    Croissants are a….  wait… I can’t finish this sentence… too busy looking at that picture from Classic Croissants at Home and wanting a hot, buttery croissant NOW!  Seriously, I apologize that I can’t make one materialize in your hand while you are reading this post.  OK, let’s try again. Croissants are a baked pastry that not many home bakers attempt – and there’s a reason for that.  My friend Simone Faure, who bakes them daily at La Patisserie Chouquette in St. Louis, says that croissants require “time, patience, and good…
  • Jammin’ Jaffa Cupcakes

    24 Jul 2014 | 8:52 pm
    If you are not from the United Kingdom, you may not have encountered Jaffa Cakes.  Jaffa cakes are more like a cookie than what Americans would consider a cake. McVities Jaffa Cakes - 150g They feature a vanilla cookie base topped with a layer of orange jelly, which is then covered in chocolate.Read the full article here
  • Double-Decker Hi-Hat Cupcakes

    23 Jul 2014 | 12:39 pm
    I set out to make hi-hat cupcakes – cupcakes with a giant frosting swirl coated in chocolate.  Hi-hat cupcakes are spectacles on their own, but today I thought bigger.  Why stop at a single dip?  I piped a second layer of frosting on top of the hardened chocolate, dipped again, and the double-decker hi-hat cupcake was born! On the outside, a double-decker hi-hat cupcake looks like a tall dipped soft-serve ice cream cone.  Sprinkles are not optional!Read the full article here
  • Homemade Chessmen Cookies Recipe

    18 Jul 2014 | 9:04 am
    I spent three days of my life figuring out how to make homemade Chessmen cookies so you don’t have to. Pepperidge Farm Chessmen Cookies, 7.25-ounce (pack of 4) When I was done, I gave my husband a piece of one of these Chessmen cookies from the bag and a piece of one of mine - he thought he was eating the same cookie.  I did a HUGE happy dance!Read the full article here
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    David Lebovitz

  • Corsica

    29 Jul 2014 | 12:20 am
    I finally got to Corsica. I’d heard so much about it. But somehow, I’d never made it there. Corsica is a large island off the Mediterranean coast of France, which has had a rather back-and-forth relationship with France. But the short story is that it was back under French rule in 1796, where it’s firmly (although to some, precariously) remained. Its most famous resident was – and still is – Napoléon Bonaparte. And the airport in Ajaccio, where we flew into from Paris is named after him. since he was born there. Our friend who we were rendez-vous-ing with was arriving in…
  • Le Servan

    25 Jul 2014 | 9:01 am
    I’m not always in agreement with those that say dining out in Paris is expensive. For example, last week I found myself with a rare moment of free time at lunch, and I pinged a neighbor, who unfortunately replied that he was out of town, like the rest of Paris in the summer. So I decided to go to Le Servan by myself, a restaurant I’d been hearing a lot about. And since it’s “hot”, I figured lunch would be the perfect time to go. And I was right. Although it filled after I got there, I managed to get there during the “sweet spot”, and grab a stool at…
  • Update: A l’Etoile d’Or

    21 Jul 2014 | 2:10 am
    If you’d ever stepped into A l’Etoile d’Or, the candy and chocolate shop located just down the hill from the Moulin Rouge windmill, near Montmartre, it wouldn’t have taken you long to know you had entered somewhere special. It might have taken a few minutes, especially if Madame Acabo was occupied with other customers. But as soon as her attention was turned on you, you were immediately taken under her wing, and guided around the shop, exploring all the various soft and hard candied in the vintage jars, flavored with everything from bergamot to caramel. You might have…
  • Apricot and Cherry Tart with Marzipan Topping

    16 Jul 2014 | 9:28 am
    I once told a crowd that I was preparing a dessert for, that I don’t like sweet things. I didn’t realize it would get such a big laugh – so I guess I should have worked on the delivery of that line a little bit beforehand. But I had to explain that I like things on the tangy and tart side, which is what happens to fresh apricots when baked. While they are great fresh, when cooked, the flesh takes on the puckery characteristics of the skin, which is my favorite part of the fruit (hmm, maybe there’s a market for apricot skins?) – and makes them even more…
  • Cherry Compote

    12 Jul 2014 | 7:22 am
    I think I have something wrong with me. I seem to be afflicted with a particular malady that forces me to buy way too many summer fruits when they’re in season. It gets particularly dire when faced with apricots and cherries, two fruits whose seasons are much shorter than the others. The first fresh apricots I saw were back in upstate New York, around the 1980s, and I’d never seen them before. Someone brought us a basket of the tender, squishy little orange fruits to the restaurant that I worked at, and I remember being completely taken off guard, as the only apricots I’d…
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  • July 28th: Beech's Fine Chocolates Luxury Stem Ginger

    James Edwards
    27 Jul 2014 | 11:00 pm
    Kcal 451 Fat 20.1g Fat(sats) 12.0g Carbs 61.7g (per 100.0g)It's been a while since we last got our lips around a dark chocolate with ginger combination so it was with great delight we received some boxes of Beech's Fine Chocolates Luxury Stem Ginger from our pals over @BeechsChocolate earlier this week. If you have seen previous reviews we've done on other brand's ginger and dark chocolate offerings you will be well aware that we are big fans of the combination - especially when it is done well - See HERE. The promise of 'rich dark chocolates with stem ginger centres' has us literally…
  • July 25th: Galler Profond Dark Chocolate 85%

    James Edwards
    24 Jul 2014 | 11:00 pm
    Kcal 559 Fat 50.1g Carbs 16.3gPop quiz time - answers on Postcards please!! Which chocolate won the prestigous award for 'Product of the Year 2011' here on ChocolateMission? ..... SPOILER ALERT - it was infact the Galler Heritage Lait Pleine Saveur, a truly outstanding milk chocolate bar that we can't recommend enough. Unfortunately since 2011 we have struggled to get hold of many Galler products due to Galler ending all of their UK operations in this country - booo! You might be surprised to learn however that Galler chocolates have started to be…
  • July 23rd: Thorntons Triple Chocolate Caramel Shortcakes

    James Edwards
    22 Jul 2014 | 11:00 pm
    Kcal 62 Fat 3.2g Fat(sats) 1.8g Carbs 7.7g (per 14.0g bite)We aren't going to lie to you folks - we needed no encouragement from you guys when it came to us reviewing these Thorntons Triple Chocolate Caramel Shortcakes. Indeed we were more than happy picking up a few packs of these new treats from a our local Tesco where they just so happened to be on a rather handy £1.00 introductory deal. If you've read our review of the Thorntons Caramel Shortcake Bites (See HERE) you will understand just why we were so keen. Thorntons are notorious for getting high scores for their cakes here on…
  • July 21st: Hotel Chocolat Summer Cooler

    James Edwards
    20 Jul 2014 | 11:00 pm
    Kcal 187 Fat 13.0g Fat(sats) 6.0g Carbs 19.0g (per 3 truffles)Normally here @ChocMission when we review a product that multiple people in the team get to try we do generally come to some form of consensus. The product you see today however from Hotel Chocolat split the taste team of four totally down the middle - you could say they were the chocolate truffle equivalent of Marmite (Yum says Jim!). The truffles causing all the debate were these Hotel Chocolat Summer Cooler chocolates. Described as 'apple and cucumber ganache encased in a white chocolate shell with mint leaves' we should have…
  • July 18th: Dorset Cereals Chocolate Granola

    James Edwards
    17 Jul 2014 | 11:00 pm
    Kcal 456 Fat 21.9g Fat(sats) 4.1g Carbs 53.9g (per 100.0g)You know we love these little side quests we go on here @ChocMission - not only are we attempting to find the best chocolate in the world, we are also trying to find the best chocolate cereal ... we do work hard huh ;) Helping us on on our quest to do just this our friends @DorsetCereals offered us the chance to try one of their 'Glorious Granolas' - Dorset Cereals Chocolate Granola 'oats decadently baked with chocolate and macadamia nuts'.Dorset Cereals were kind enough to send us a few of their 550.0g boxes so we shared them out…
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  • Bakery Charms Jewelry Review + A GIVEAWAY!

    Farwa & Abeer
    28 Jul 2014 | 6:31 am
    Disclosure: Author information Farwa & Abeer We are 2 of the biggest cake lovers you'll ever meet and obsessed with baking and cake decorating. We blog about all this and much more at Cakewhiz. TwitterFacebookGoogle+ The post Bakery Charms Jewelry Review + A GIVEAWAY! appeared first on
  • How to Make a Cute Buttons Cake

    Farwa & Abeer
    24 Jul 2014 | 5:18 am
    Buttons look adorable on cakes and cupcakes and are great for baby showers or baby birthdays. You can make them, using button molds or you can make them without a mold… like I did. To make these buttons, you will need the following supplies: Yellow, red and blue gumpaste Rolling pin Star cutter, heart cutter,… [read more...] Author information Farwa & Abeer We are 2 of the biggest cake lovers you'll ever meet and obsessed with baking and cake decorating. We blog about all this and much more at Cakewhiz. TwitterFacebookGoogle+ The post How to Make a Cute Buttons Cake appeared…
  • How to make a Teenage Mutant Ninja Turtle Cake Topper

    21 Jul 2014 | 6:52 am
    With a new Teenage Mutant Ninja Turtle movie coming out soon, it seemed like a good time to share this tutorial. In making custom cake toppers, I get many requests for popular characters. I was able to take photos during the creation of this one. I hope these photos provide insight into the construction method… [read more...] Author information Renée Reneé caught the cake decorating bug seven years ago when she made her son's first birthday cake. Since then, she's created hundreds of custom cakes and cupcakes. Her work has been featured on various baking and party blogs. In her free…
  • How To Make Tiny Flower Pot Cakes

    17 Jul 2014 | 5:50 am
    Sometimes you want to create a dessert that is both a show stopper and is deceptively easy. Well, these teeny weeny flower pot cake bites are just the thing. Using a chocolate mold makes them fool proof and dirt “brownie” filling tricks the eye but couldn’t be simpler. Use pre made royal icing flowers for… [read more...] Author information Cakegirls Hi, we're Cakegirls - sisters Mary and Brenda Maher. We owned a cake shop in Chicago for many years, competed on the Food Network and even had a reality show called Amazing Wedding Cakes. In 2010, a fire changed our lives…
  • Advanced Fondant Techniques by Marina Sousa: A Craftsy Class Review

    14 Jul 2014 | 6:26 am
    Life has been super busy for me this summer, but I finally managed to sit down and finish the most recent Craftsy class I signed up for: Advanced Fondant Techniques.  I’m pretty experienced with fondant and I was familiar with a lot of the techniques taught in the class, but if you’re new to fondant… [read more...] Author information Rose I'm Rose and I blog over at Rose Bakes. I'm baker, cake decorator, wife, and homeschooling mommy to 6 wonderful children! My love of cakes started at the age of 13, I started a business in 2009 then my blog was born in 2012! It's how I to…
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    dolce cupcakes | by eunice

  • Jeevan Sahadevan: 7 Principles to Success

    22 Jul 2014 | 12:09 am
    I heard some common sense advice the other day that I thought would be helpful to post up here! It wasn’t phony, just good old common sense and good old fashioned values. Jeevan Sahadevan, from ACTION Coach International came to speak at the ALPHA Workplace Conference 2014 and shared what he gleaned as a person living by the Bible and doing his best in today’s world. Here’s what he shared: Firstly, Work on your mindset. Change your language. No success comes by staying “below the line” of complaining, grumbling and not taking ownership. 4 Things to Practise: 1.
  • Carrot Cake Recipe

    22 Jun 2014 | 9:44 pm
    Here is a carrot-coconut-pineapple cake with tangy cream cheese frosting for a jolly 2 year old! (Wish I was 2 now! What a carefree life we used to live! Tee hee!) This was a cake for Amli, who is one our most gracious customers! We hope the little guy enjoyed his cake and all the relatives went home with a smile on their lips! As everyone loves this cake, I thought I would share it with you guys PLUS the little amendments I’ve made. This is my grandma’s go-to recipe and it tastes lovely with cream cheese frosting. Have a go yourselves! It isn’t too difficult and will leave…
  • Children’s Party Cake: Spiderman Cake in the Shape of a 5

    17 Jun 2014 | 6:21 am
    Feeling productive with this cake! Start clean, end clean! Did this in a night and learnt a few things on the way; making black royal icing and covering an oddly shaped cake. Still have a bit to improve here and there with the workmanship but boy is getting new challenges fun! {butter cake with chocolate ganache} Enjoy!
  • Your Problem Isn’t Motivation, it’s Follow Through.

    29 May 2014 | 9:50 pm
    For those who struggle like me to “JUST DO IT”, here is an interesting article written on Harvard’s Blog. Insightful about what to focus on when you’ve decided to complete a certain task! Your Problem ISN’T motivation! Your problem is Following Through! Hope it helps anyone out there wanting to redeem the time we have on earth!
  • Lauranne & Nick {24.5.2014}

    27 May 2014 | 1:51 am
    {lauranne & nick’s wedding cake!} {marriage : the roots are deep, the covenant is solid, love is sweet, life is hard, and God is good.” — John Piper} Last week, I was privileged to be part of the wedding covenant & celebration of my super dear friends, Lauranne & Nick. The love for them ain’t ever stopping for one of my favourite couples! They’re just preeeetty cool people. The day started beautifully. With hair & make up being done. Our radiant bride telling us how calm she was and how the whole day was really about her marrying Nick &…
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    Cupcakes Take The Cake

  • Another One Bites the Dust: Cupcake Queen mobile cupcakery in Oklahoma City is for sale

    29 Jul 2014 | 1:48 pm
    Cupcake Queen, a mobile cupcakery based in Norman, OK, near Oklahoma City has closed its doors, but that means the door is open for you to step into her shoes!  Here is the most recent post from her Facebook page:"I am no longer in business. I would love to sell the business to someone who would love it as muchas I do. Right now is a great time to have a food truck. This is the only cupcake truck in the Oklahoma City area. Great business at 8th and H plus many more opportunities right now. If interested please leave a message at 405-795-4887405-795-4887."The business opened in 2010,…
  • Cupcake Bakery News: Butter Lane's East Village Has Been Sold

    29 Jul 2014 | 9:13 am
    The owners of Butter Lane sent us a press release this morning: Pam Nelson, Linda Lea and Maria Baugh are excited to announce the sale of Butter Lane to Lisa Liu, an experienced restaurant owner and entrepreneur. Lisa will take over the day-to-day operations of Butter Lane's flagship location in New York City's East Village. Pam, Linda and Maria retain ownership of the brand and look forward to expanding the wholesale business and launching more cupcake baking classes. The founders of Butter Lane will continue to own and operate the Brooklyn location which is in Park Slope. I wonder if Butter…
  • Liza Minelli Cupcake

    28 Jul 2014 | 5:17 am
    A Liza Minelli cupcake is a great way to start the week. I spotted this on Reddit.
  • Life IS better with cupcakes!

    27 Jul 2014 | 6:13 am
    I loved this sign outside Hello Cupcake in Dupont Circle in Washington, DC. I tried their special Samoa cupcake yesterday along with a bite of my friend's salted caramel cupcake and both were delicious! Their website is a little out of date (I'm seeing a March special cupcake) but you can see their flavors here and visit their Facebook page. I was intrigued by their key lime cupcake but only had room for one this time. Samoa cupcake salted caramel cupcake peanut butter blossom cupcakes cookies-n-cream cupcakes t-shirt
  • Baked By Melissa On The Continuing Cupcake Craze

    25 Jul 2014 | 2:35 pm
    Melissa Ben-Ishay, founder of Baked By Melissa, discusses the cupcake craze in America and how her business is staying fresh as she attempts to expand the brand beyond New York City. She appeared on Bloomberg's Market Makers.
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    Cookie Madness

  • Granola, Cranberry & Chocolate Chippers

    29 Jul 2014 | 10:13 am
    I bought a new brand of granola the other day and found it to be too loose, not very crunchy and a little bland.  Not wanting to throw it away, I used 3 cups of it in these cookies and was pretty happy with the results.  They’re puffy, not overly sweet, have a soft center […]
  • Smucker’s Ice Cream Toppings Giveaway

    26 Jul 2014 | 9:40 pm
    I have a fun giveaway from Smucker’s® today. To celebrate National Ice Cream month, they are offering one reader samples of their new ice cream toppings, a $50 gift card, plus an assortment of goodies to help create the best sundae bar in town! There are seven new toppings in total, four of which are […]
  • Chocolate Cream Pie

    25 Jul 2014 | 5:53 am
    Over the past few years I’ve made a lot of chocolate cream pies, and one thing I discovered was that I really like the ones made with evaporated milk. It gives the filling a slick, smooth texture, plus it doesn’t taste overly rich. Not that there’s anything wrong with cream pies made with heavy cream […]
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    Pink Cake Box Custom Cakes & more

  • Sizzling Summer Themed Cakes from Pink Cake Box

    Debbie Zelasny
    25 Jul 2014 | 8:21 pm
    Summer is the perfect time to host a sweet event.  Whether you’re throwing a garden gala or a backyard barbecue bash, you can make it memorable with amazing summer themed cakes. But what comes to mind when you think of summer?  In this article we’ll feature cakes made with some of the top symbols of your favorite season: Oceans and Seashores Luaus Tasty Treats Patriotism Garden Flowers Sports and Leisure Activities Cuddly (or Not So Cuddly) Critters So grab your flip-flops (or your flip-flop cake!) and a glass of lemonade as we stroll through a collection of Pink Cake Box’s best…
  • Circus Tent Birthday Cake

    Anne Heap
    25 Jul 2014 | 5:18 am
    Daniel’s 2nd Circus Birthday Party Daniel celebrated his 2nd birthday with this circus tent birthday cake. The top tier, in red and white with yellow scalloping, includes Daniel as the ringmaster sitting on the peak holding yellow, blue and red balloons. He’s all dressed up in a red jacket, white shirt, black bow tie and black and white striped pants. At the base of the tier are hand painted pictures of a lion, tiger and leopard peering out of their cage. Circus animals around base of cake tier The bottom tier has the red curtain pulled back which reveals 2 standing elephants and…
  • Nicole’s Gray & Silver Wedding Cake

    Anne Heap
    22 Jul 2014 | 7:47 pm
    Nicole’s Gray and Silver Wedding Cake We were so excited to create Nicole and John’s wedding cake. (Nicole is Pink Cake Box’s sales manager and friend ) This six tier cake features two separators, both covered in silver leaf. We really wanted to incorporate different textures and patterns using a color palette of white, gray, silver and charcoal. Sugar flowers included anemones, ranunculus, dusty miller, and dahlias. Ranunculus, Anemones, Dusty Miller and Dahlias Sugar Flowers A surprise element is on the third tier where we “hid” KISS icons as a tribute to John’s love of the…
  • KISS Totem Pole Groom’s Cake

    Anne Heap
    20 Jul 2014 | 6:49 am
    Our general manager Nicole and her new husband John were married over the weekend at Hanover Manor in NJ. We had the honor of attending the wedding and making two cakes for the couple. The first cake was all about KISS. John and Nicole are huge KISS fans and this surprise groom’s cake for John fit the bill. KISS Band Groom’s Cake From top to bottom, we arranged the band members to create a KISS totem pole. In no particular order, we created sculpted faces of Paul Stanley, Gene Simmons, Tommy Thayer, and Eric Singer. KISS cake after setup at the Hanover Manor John reached out to…
  • Mari’s 70th Birthday Slot Machine Cake

    Anne Heap
    19 Jul 2014 | 7:33 pm
    The one-arm bandit made an appearance at the bakery last week for Mari’s 70th birthday! Lots of glitter with bold gold and pink colors covers the slot machine. Mari’s Slot Machine 70th Birthday Cake The cake is frozen right after a lucky sevens spin and has unloaded the jackpot along the bottom of the cake board. Happy 70th birthday Mari! Check out our other slot machine cake created last year! The post Mari’s 70th Birthday Slot Machine Cake appeared first on Pink Cake Box Custom Cakes & more.
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    Baking Obsession

  • Three Cheese Polenta Tart with Cherry Tomatoes and Basil

    25 Jul 2014 | 10:28 pm
    It makes an easy and pretty summer lunch or light dinner. Serve the tart with crispy green salad and some rosé (or the wine of your own choice). Makes one 11-inch round tart Ingredients: 1 tbsp butter (or substitute with... Continue reading →
  • Coconut “Truffles”

    15 Jul 2014 | 9:37 pm
    This is, probably, the easiest sweet treat ever. There’s no chocolate in these things, but “truffles” sound so much more interesting than “balls”, so I decided to name them that. My apologies, if I confused and disappointed anyone. They are... Continue reading →
  • Two Peas in a Pod Topper Tutorial

    13 Jul 2014 | 10:58 pm
    This is the tutorial of the topper for the cake I made earlier. Although this is obviously a topper meant for twins baby shower, it can be easily adjusted for a more common single baby birthday party. The templates provided... Continue reading →
  • Minecraft TNT Cake

    28 Jun 2014 | 7:52 pm
    Every time I make mosaic cakes like this one, I am having pixilated dreams, or rather, nightmares.  It is not very complicated process to decorate such a cake, but it is really tedious and time-consuming thing. Sure, it would be... Continue reading →
  • Raw Carrot Mini Cakes

    15 Apr 2014 | 8:35 pm
    If you are like me – reluctant to toss organic carrot pulp into the compost after juicing the carrots, this recipe might be worthy of your attention. The flavor and texture of these cakes come pretty close to a conventional... Continue reading →
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    Recipe Girl

  • Orange- Ginger Pork Cutlets w/ Mango- Tomato Salsa

    Lori Lange
    28 Jul 2014 | 3:00 am
    Here’s a new dinner idea for you > Orange- Ginger Pork Cutlets with Mango- Tomato Salsa Here’s the deal : my family gets soooo tired of chicken.  So we’ve been eating a lot of steak lately.  For some reason, I’ve been craving it all summer (especially skirt steak), and I keep buying it and grilling it and serving it for dinner!  Every time I go back to chicken, my family grunts and groans about how often we have chicken.  Good grief, family!  There are only so many things to serve for dinner.  Pork is a great alternative.  No one ever seems to complain when…
  • High Energy Peanut Butter Breakfast Cookies

    Lori Lange
    25 Jul 2014 | 3:00 am
    What?  Cookies for breakfast?  Yes, this recipe gives you permission to eat cookies for breakfast > these are High Energy Peanut Butter Breakfast Cookies! I know I’m likely to get a lot of flack for posting a recipe for breakfast cookies.  Though I’m totally and completely on board with the idea, it wasn’t mine!  This recipe comes from the cookbook, Good Morning Baking!  Delicious Recipes to Start the Day by Mani Niall.  My collection of cookbooks doesn’t need any bulking up, but breakfast cookbooks are simply a huge draw for me.  I love flipping through a…
  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    23 Jul 2014 | 2:00 pm
    Here’s more of that Stuff I’ve Gotta Share and You’ve Gotta See! >> On Parade Magazine‘s blog this week, I shared 10 SUPER EASY FREEZER JAM RECIPES - no canning required!  These all take a short amount of time to make, they all call for fresh summer fruit, and you can pour them in jars or little plastic tubs and store them in the freezer so they last you through the winter!  Check out the recipes and click through until you find one that is perfect for your family.  I want to make them all- especially the Nectarine Freezer Jam! I also shared WHOLE WHEAT…
  • How to Steam Lobster

    Lori Lange
    21 Jul 2014 | 3:00 am
    If you spot a live lobster at the market, don’t be afraid… they’re easy to cook! > How to Steam Lobster Every summer on our beach vacation to Massachusetts, we eat lobster rolls like crazy (duh), but we always eat whole lobsters at least once.  Sure, you can order lobster at a restaurant for a gazillion dollars, or you can find them on sale at a seaside market (or buy them cheaper on the docks as the fishermen come in!)  Cooking them at home is a much more affordable option, and it’s super easy to do. Yeah, here’s me getting wild and crazy with some live…
  • Beach House Cosmos

    Lori Lange
    18 Jul 2014 | 3:00 am
    Here’s a beachy cocktail that is perfect for celebrating summer > Beach House Cosmos I may be posting a few cocktail recipes this summer, but really and truly I’m not at all a drinky-drink kind of girl.  It’s usually wine or bust for me.  But I’ve been expanding my horizons and trying new things.  All of the cocktails I’ve been posting I’ve absolutely loved.  And this one I’m sharing with you today was the best one ever!! We hung out at a beach house this summer for a couple of weeks.  You’ll be seeing a few “beach…
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    Half Baked

  • Craftsy's Creative Escape Flash Sale: Save Up to 50%!

    19 Jul 2014 | 8:55 am
    Craftsy's Creative Escape Flash Sale: Save Up to 50%!(sponsored post)Don't miss out on Craftsy's Creative Escape Flash Sale! Save up to 50% at Craftsy's Creative Escape Flash Sale for a... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Pasta Ciotti....Happy Fat Tuesday!

    4 Mar 2014 | 4:05 pm
    In the past, I've shared my family's Mardi Gras traditions here on Half Baked. My Pennsylvania Dutch side of the family always makes doughnut for Fastnacht Day. A couple of years ago I changed it up... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Happy Valentine's Day

    14 Feb 2014 | 10:45 am
    Need some inspiration for a sweet treat for that special someone in your life?? Here are a few great treats that are sure to make your sweetheart swoon! 1.Chocolate Valentino Cake The name says... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Ruffle Heart Cake {tutorial}

    11 Feb 2014 | 7:20 am
    Looking to surprise your Valentine with a special treat this year? I've got the perfect  Valentine's Day cake. This Ruffle Heart cake is fairly easy and oh so sweet!  Here's what you'll... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Game Day Pizza Dip

    28 Jan 2014 | 3:57 pm
    Are you ready for some FOOTBALL?It's almost Game Day. If your having a Super Bowl party, you'll want to put this pizza dip on the menu.  Not only is it ridiculously easy to prepare, but it's... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
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  • Steak Fajita Pizza Recipe

    29 Jul 2014 | 12:08 pm
    The ingredients of a fajita go perfect on top of a pizza crust. This recipe was originally for a grilled steak fajita pizza but I decided to make it on the oven instead. This pizza is topped with a spicy tomato sauce, Mexican cheese blend, seasoned steak, red onion, poblano peppers and cilantro. The spicy tomato sauce is a simple combination of diced tomatoes, oregano, salt, pepper, and chili powder. You can cook the steak according to the method of your choice. You could leave the steak whole, season it, grill it and then slice it. What I did was first sliced the steak into thin strips, then…
  • Chicken Tinga Quesadillas Recipe

    26 Jul 2014 | 11:04 am
    Chicken tinga makes an excellent filling for quesadillas. If you are not familiar with this recipe, chicken tinga is shredded chicken that is mixed with a spicy tomato sauce. The chicken is first cooked, shedded and then simmer with the tomato sauce in the pan. The spicy sauce is a simple combination of chipotle in adobo and stewed tomatoes. Chipotle in adobo sauce is spicy so you will only want to add it to your taste. You may only want to add one or two peppers. This recipe consists of very few ingredients and is so easy to prepare. The cheese used in this recipe is Mexican cheese blend.
  • California Club Grilled Cheese Recipe

    22 Jul 2014 | 12:36 pm
    What makes this California club grilled cheese sandwich special is the mashed avocado. The avocado helps to create an excellent flavor in this sandwich. This sandwich is loaded with black pepper turkey, bacon, mozzarella cheese, tomato and mashed avocado. Any type of sliced deli turkey meat will work for this recipe if you do not want to use the black pepper turkey. I like to save time by using pre-cooked bacon for these sandwiches. I like to have chips or French fries on the side. Enjoy. California Club Grilled Cheese Yield: 2 Servings Ingredients: 4 slices French bread 4 tomato slices 8…
  • Jack Daniel’s Grilled Pork Chops Recipe

    16 Jul 2014 | 8:58 am
    It’s time to fire up the grill again for these Jack Daniel’s grilled pork chops. The pork chops are marinated in a Jack Daniel’s sauce and then grilled to perfection. This recipe is perfect for summer cookouts. The marinade consists of ingredients such as Jack Daniel’s whiskey, molasses, chili pepper paste and soy sauce. If you have a problem finding the chili pepper paste, a well-known brand is Gourmet Gardens and it can be commonly found in the refrigerators in the product section of Wal-Mart. For this recipe you can either use bone-in pork chops or boneless pork chops, either will…
  • Easy Enchiladas Recipe

    14 Jul 2014 | 8:26 am
    If you are looking for an easy way to prepare chicken enchiladas, this recipe may be just what you need. This recipe uses store bought enchilada sauce and a mixture of sour cream and cream of chicken soup to create the sauce. The chicken is shredded and then mixed with ingredients such as green onion, taco seasoning and lime juice. You can use leftover cooked chicken or cook it yourself and then shred it. Another good option would be to use the meat from a cooked rotisserie chicken. There are various types of cheeses that will work in this recipe such as cheddar, Monterey jack or Mexican…
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    Bake My Day!

  • Bread Baking Babes in a Tuscany state of mind: Panmarino!

    16 Jul 2014 | 1:08 am
      Panmarino, also known as Italian Rosemary Bread, is a fairly easy bread to make. It takes about 20 hours, but most of that time is spent on the overnight biga. So that sounds good in the summer, a tiny bit of work the evening before and some work the day after and hey presto… a wonderful aromatic bread on your table! Cathy invited us to participate in her Bread Experiences for this month’s recipe and chose a Tuscan bread as Kitchen of the month. Tuscan why? (Well apart from the obvious reasons because well you know.. who can object to Tuscany?) But no this Babe participated in the…
  • Bread Baking Babes heard it through the grapevine….

    16 Jun 2014 | 10:30 am
      Now that we did it, I wonder why none of us had thought of adding wine to dough before…. Tanna showed us the way in her capacity as Kitchen of the Month. A travelling kitchen I might add with a “nomad bread baking library” (what are you packing dear? Oh just the essentials; my bread baking library…”) Grand I tell you! Now this bread… really it got it all, it has the shape, it has the booze, it has spunk. Of course this time I saw fit to change the h** out of it. Not because I don’t like my wine, not because I am not a fan of spunk but the baking of this bread happened to…
  • The Roundup! Wild Rice and Onion Bread–> Bread Baking Babes May 2014

    30 May 2014 | 1:12 am
      Tags van Technorati: Bread Baking Babes,Bread Baking Buddy,Bread,Peter Reinhart The month of May, my turn to host the Kitchen of the Month. For this recipe I looked up Peter Reinhart’s revised recipe of Wild Rice and Onion bread as it appears in “Artisan Breads Every Day”. My first loaf wasn’t that much of a success but my oh my… that second and third… (adding fried onions in the second and caramelized onions in the third) sure was a hit! Following are the Buddies who took the challenge and run with it. Enjoy!         Robin at A Shaggy Dough Story is a…
  • Bread Baking Babes showing their wild side: Wild Rice and Onion bread

    16 May 2014 | 12:11 am
      With me in charge of the Kitchen this month I decided to open Peter Reinhart’s “Artisan Breads Every Day”. The bread I chose to bake looks a lot like the Struan (the popular one from Brother Juniper’s Bakery) in a multiple-day or overnight version. This book has known and new recipes all revised and/or using the no-knead method made famous by Hertzberg and Francois and of course Jim Lahey. I was quite smitten with the initial idea of Jim Lahey but each and every bread I made using his method I found lacking in flavour and gummy on the inside. I kept the Dutch pot/Romertopf idea…
  • April Bread Baking Babes: Pretzel Croissants

    16 Apr 2014 | 1:06 pm
      This month Heather over at girlichef is our host and she asked us to marry her. Or wait… she introduced her recipe and then asked if we wanted to marry her? I am not sure but it had something to do with pretzels, croissants, butter and marriage. Something. Not sure which was first. Butter and croissants is always a good idea. Reading a recipe before you pick a day to bake is a good idea. No, make that reading your recipe thoroughly especially when you plan is a very good idea. Certainly when those recipes involve something with puff pastry and dough. (Cautionary advice; it wouldn’t…
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    Cheese Underground

  • The Quest to Become a Certified Cheese Professional

    Jeanne Carpenter
    28 Jul 2014 | 10:12 am
    Many thanks to Cheesemaker Cesar Luis for taking this photo of me when I first started working at Metcalfe's Market-Hilldale.Eighteen months after making the decision to try and become an American Cheese Society Certified Cheese Professional, I am on my way to Sacramento, California to take the official exam with 250 other cheesy pro hopefuls.As many of you know, deciding to sit for the test has dramatically changed the course of my cheese geek career. In January 2013, I was rolling full steam ahead with my own public relations company when I persuaded the nice folks at Metcalfe’s Market in…
  • The Next Frontier for Cheese: Raw Milk Microflora

    Jeanne Carpenter
    27 Jul 2014 | 6:25 am
    When I grow up, I want to be Bronwen Percival. Seriously. And not just because she's the buyer for Neal's Yard Dairy, but because she continually has her finger on the pulse of what will make artisan cheesemaking better. Her latest feat includes launching a Kickstarter project that aims to translate a new textbook about raw milk microbiology into English.Every two years, Bronwen organizes a spectacular conference in Somerset County, England, called the Science of Artisan Cheese. (This year the conference is on August 19-20 - more info here). At that conference two years ago, Dr. Christine…
  • Small Cheesemaking Operations Lead Growth in U.S. Cheese Industry

    Jeanne Carpenter
    15 Jul 2014 | 3:51 pm
    Specialty Food News today reports that while the overall U.S. cheesemaking industry is on the rise, interestingly enough, the number of small cheesemaking establishments is far outpacing the growth of larger operations in America. According to the Census Bureau's 2012 Economic Census, between 2007 and 2012, the total number of cheesemaking establishments in the U.S. rose by 13 percent to 542, while growth in small establishments, (defined as employing up to 19 people), rose more than double that rate, by 28 percent, to 250.The report reveals that in 2012, small cheesemaking facilities…
  • Got Cheese History? 100 Cheese Factories Now Documented

    Jeanne Carpenter
    26 Jun 2014 | 8:54 am
    Newcomer cheesemaker Anna Landmark shares cheese with veterancheesemaker Willi Lehner, whose father emigrated from Switzerland and managed Rysers Cheese Factory in Mt. Horeb for 21 years. More than 100 cheese factories in southwestern Dane County are now mapped and remembered with extensive information and photos online, thanks to the Mount Horeb Area Historical Society.The Society unveiled the new cheese factory website on Sunday in downtown Mt. Horeb on the site of the former Henze cheese warehouse, now Zalucha Studios. Next door is the former Rysers Cheese Factory, today home to the Grumpy…
  • FDA Further "Clarifies" Stance on Aging Cheese on Wooden Boards

    Jeanne Carpenter
    10 Jun 2014 | 4:59 pm
    After dozens of U.S. major news outlets did an outstanding job of reporting news on the FDA clarifying its position on the use of wooden boards when it comes to aging cheese, the agency today further clarified its earlier clarification. Here is the FDA Statement:"The FDA does not have a new policy banning the use of wooden shelves in cheese-making, nor is there any FSMA requirement in effect that addresses this issue. Moreover, the FDA has not taken any enforcement action based solely on the use of wooden shelves.In the interest of public health, the FDA's current regulations state that…
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    Have Your Cake and Eat It Too

  • Guardians of Glenlivet Strike Again, This Time With A Most Unlikely Pairing .... COFFEE!

    20 Jul 2014 | 11:08 pm
    I get very excited whenever I see these green invitations.  The fact that the event is for the "GUARDIANS" of Glenlivet gives one a sense of purpose, much like a superhero, except our superpower, if it is one at all, is to swirl the precious amber nectar and be able to spout and detect all the different notes, from vanilla to fruit to spice... Sssh, I hope they (the organisers) don't get wind of this, but my palate is as insensitive as leather, and my scope of description is "oooh, nice, more 18 year old please". I lifted this from the Glenlivet website, so as to sound a bit more…
  • Glenfiddich Solera 15 Years, Dissected and Deconstructed

    13 Jul 2014 | 9:09 pm
    What was I saying about my penchant for alcoholic events?  Well, the idea of a deconstruction of a whisky was too tempting to refuse, even if it meant traversing the crazy traffic to Kota Damansara at 7-ish pm. I was intrigued, what this was about.  Actually although I am no stranger to the Glenfiddich 15 Year Old, I was not aware that it actually had a name (Solera), and certainly, when one imbibes this nectar of the gods, one doesn't think too much about its origins, and how it's made. As it turns out, three very different components are mixed to get the finished product that we…
  • Errazuriz's Don Maximiano Founder's Reserve, Masterclass

    6 Jul 2014 | 10:07 pm
    Oh dear, I realised most of the events I have been attending recently are all alcohol related ones.  They are also the ones hardest to say no to, because generally, they are the most fun.  So when Makan Fairy Godmother got me an invite to a wine Masterclass, it was obviously going to be a yes from me.Chile has always fascinated me, its long narrow stretch of land that stretches the length of some continents, giving it a diverse climate profile, depending whether you are north or south, (unlike our land of perpetual summer and humidity here), and such climes make it possible for…

    17 Jun 2014 | 10:47 pm
    In my memory, the Datai was one of the first ultra luxury hotels ever that were to grace our shores, and I remember visiting it circa 1995, and thought to myself, WOW, this place is stunning.  Till today, I have yet to fulfil that bucket list item of staying there, the best I've done is staying next door at the Andaman.  In days of yore, they were under the same management, so we were allowed to saunter across, and even had meal in their (Datai's) restaurant, The Gulai House.  Such nostalgia.So my interest was piqued when I heard about this opportunity to win a 3D/2N stay for…
  • Pak Loh Chiu Chow - Starhill Feast Village

    10 Jun 2014 | 9:12 pm
    Starhill Feast Village is a bit of mystery to me, and actually strikes me as a bit intimidating.  Mysterious maze like corridors that lead to various culinary outlets, a restroom that requires a gps to navigate your way through, with taps fashioned from bamboo, oft leaving the user quite confused as to how to extricate water from the complicated water reticulation system.  So really, you wouldn't expect any ordinary run of the mill Chinese restaurant in these parts, and Pak Loh Chiu Chow is certainly not ordinary. Their recently launched "Oscars of Hospitality" Set menu was in honor…
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    Technicolor Kitchen - English version

  • Avocado and lemon zest linguine - becoming good friends with whole wheat pasta

    29 Jul 2014 | 5:33 am
    I guess that once we get old and start feeling more comfortable in our own skin what others think doesn’t matter much – what you feel or like or want should come first. I like to believe that. Back in high school it was all about being trendy and cool or, in other words, doing and saying what others did. I remember going to a concert with my friends a couple of times, it was a cover band that
  • Almond, lemon and buckwheat tea cake and weekend plans

    28 Jul 2014 | 8:03 am
    I think you guys should know that I managed to keep the plans I’d made for the weekend: I watched more than just one movie (one of them probably for the tenth time) and I also baked and cooked a bit – the cold days are a great excuse to keep the oven on. :) I find it almost impossible to switch channels when some of my favorite movies are on, and yesterday one of the channels had a Godfather
  • Amaranth choc chip cookies, and one month without movies

    25 Jul 2014 | 11:52 am
    I had a confession to make: I haven’t watched a movie in weeks. Several weeks – it might be a record or something. The last movie I watched was The Fault in Our Stars, then the World Cup began and I breathed soccer for a month – I believe I wasn’t the only one. :) After the German team took home the Cup I got obsessed with season 6 of SoA, so there was no room for movies – I had to know how
  • One fantastic rye pastry, two tarts: leek and cheese galette and plum and blackberry galette

    24 Jul 2014 | 5:32 am
    One of the things I find most magical and fascinating about cooking is that even if you’ve been doing it for a long time – in my case, nearly 25 years – there always something new to try, or a new way to try something you already love: food is dynamic. After making those delicious jam bars with rye flour, I began searching for other ways to incorporate the beloved ingredient in my baking and
  • Whisky and nutmeg pound cake

    23 Jul 2014 | 6:27 am
    I know, I know, there’s nothing “healthy” about whisky, but I believe that there is nothing wrong with adding a bit of alcohol to your cooking and baking occasionally – I can’t cook risotto without a splash of white wine, and beer can do wonders to a beef recipe (my bolognese sauce turned into something even more delicious after I started adding red wine to it). All that written by someone who
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    Im Topsy Turvy

  • Maple Bacon Donuts

    29 Jul 2014 | 4:30 am
    this post, Maple Bacon Donuts first appeared on Im Topsy Turvy I can’t make donuts and leave off my favorite!  I know I’m on a maple bacon kick, but I can’t help it, it is seriously SO good!  I honestly did NOT expect to like the maple bacon craze, but I has me, completely! For me the key is the Candied Bacon, I haven’t liked it […] this post, Maple Bacon Donuts first appeared on Im Topsy Turvy written by Ashlee
  • Kermit and Constantine Cake #MuppetsMostWanted

    28 Jul 2014 | 5:00 am
    this post, Kermit and Constantine Cake #MuppetsMostWanted first appeared on Im Topsy Turvy This is a sponsored posts, all opinions are 100% my own I love the Muppets, I always have, I own EVERY movie they have made and my kids love watching them too!  The latest movie, Muppets Most Wanted is no exception, it’s HILARIOUS!  Mrs. Piggys is, of course, a favorite.  I have always had a […] this post, Kermit and Constantine Cake #MuppetsMostWanted first appeared on Im Topsy Turvy written by Ashlee
  • S’more Ice Cream Recipe

    25 Jul 2014 | 5:00 am
    this post, S’more Ice Cream Recipe first appeared on Im Topsy Turvy It’s the final day of this years S’more week and I have found yet another new favorite!  I seriously didn’t even want to share this with my kid’s cause I knew they’d love it and eat more than I’m willing to share.  I see more of this ice cream in my future, like LOTS more. […] this post, S’more Ice Cream Recipe first appeared on Im Topsy Turvy written by Ashlee
  • Basic Chocolate Ice Cream Recipe

    25 Jul 2014 | 2:00 am
    this post, Basic Chocolate Ice Cream Recipe first appeared on Im Topsy Turvy Everyone needs a good basic chocolate ice cream recipe!  It’s great alone but because it’s not super rich and heavy there is so much you can do with it, so many mix in’s, toppings, etc…  Seriously the possibilities are endless, Rocky Road, Chocolate brownie, S’more and more! Because it’s custard based it’s super creamy.  I […] this post, Basic Chocolate Ice Cream Recipe first appeared on Im Topsy Turvy written by Ashlee
  • Marshmallow Ice Cream Recipe

    24 Jul 2014 | 5:00 pm
    this post, Marshmallow Ice Cream Recipe first appeared on Im Topsy Turvy Yup, SERIOUSLY, Marshmallow Ice Cream.  And YES it is as AMAZING as it sounds.  I love making ice cream and my ice cream maker (best birthday gift EVER) has been getting quite the work out this week!  This recipe is a basic vanilla custard ice cream with toasted marshmallows mixed in, easy and tasty.  You’ll […] this post, Marshmallow Ice Cream Recipe first appeared on Im Topsy Turvy written by Ashlee
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    ZOMG, Candy!

  • Bad news for chocolate lovers’ wallets

    29 Jul 2014 | 5:00 am
    Via Slate, more news on price hikes for chocolate: Mars is going to raise chocolate prices by about 7%, while Hershey’s will raise their prices by 8%. Prices on cocoa beans just keep going up! I hope some of that price hike is trickling its way down to the actual cocoa farmers.
  • Alcove Chocolates – Brownie

    28 Jul 2014 | 5:00 am
    Last week, I covered Alcove Chocolates‘ mimosa, red velvet, fleur de sel, and fleur de pretzel chocolate bars. Today, I’ve got a rundown of their Brownie bar, another free sample from Alcove Chocolates. My boyfriend loves brownies – he can easily pack away half a pan in one sitting – so he was super excited to try the Brownie bar. Alcove Chocolates describes it as, “dark milk chocolate blended with traditional fudge brownie,” which I took to mean that it would chocolate blended with chewy brownie bits. Instead, the bits of brownie in the bar were dry and…
  • Alcove Chocolates – Fleur de Pretzel

    25 Jul 2014 | 5:00 am
    On Monday, I covered 3 flavors of Alcove Chocolates that I had received as free samples. Today, it’s time to write about another Alcove treat, their Fleur de Pretzel bar. They described it as “rich milk chocolate paired with crunchy new york [sic. They seem to be allergic to the shift key on their website.] pretzels and enrobed in swirls of fleur de sel sea salt.” I didn’t know that crunchy New York pretzels were a thing – I always thought they were soft – but whatever. This bar was awesome. Unlike the tiles from Monday, I am reviewing the full-sized, 3 oz.
  • Edible blown glass made of sugar

    24 Jul 2014 | 5:00 am
    Aureole is a restaurant that I will likely never be able to afford to eat at. Thanks to Serious Eats, however, I can vicariously visit through this behind the scenes photo slideshow. It documents how Aureole uses glass-blowing techniques to make little sugar globes to decorate their desserts. Photo from flickr user roboppy (aka Robyn Lee) It’s amazing. And why Aureole is so expensive. Think of the labor costs!
  • Child labor and chocolate bars

    23 Jul 2014 | 5:00 am
    Via Knile, here’s a sobering piece from Vice on how cocoa farms in Côte D’Ivoire have a child labor problem. I am very curious as to which chocolate makers are buying the conflicted cocoa. Anyone know?
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  • Chuao Chocolatier Firecracker

    29 Jul 2014 | 7:14 am
    A friend asked me the other day why I don’t ever write about any fun chocolate. Apparently all my recent articles have been rather serious. I was immediately a bit defensive, countering that all chocolate is fun but I suppose she did have a point. After all, most people just stop off at their local supermarket to pick up a bar of chocolate rather than searching out a locally made bean to bar creation. So here’s my attempt at a fun review. I’ve had some Chuao Chocolatier bars before, or at least a few nibbles from an accommodating friend (a different, less judgemental…
  • Far From Perfect: Michel Roux Jr’s Chocolate Perfection

    23 Jul 2014 | 3:29 am
    I’m always intrigued by the way television covers the chocolate industry. It will usually take one of two angles; Either it will reminisce about the long lost British chocolate industry with archive footage of the Cadbury, Rowntree or Fry’s factories, or it will extol the virtues of some European country; usually either France, Belgium or Switzerland. I had high hopes when I heard Michel Roux Jr was tackling the subject with his BBC programme Chocolate Perfection. If anyone can open up the exciting world of chocolate makers and chocolatiers, it’s him. He’s…
  • Lillie Belle Farms Ramblin Rose Madagascar 70%

    22 Jul 2014 | 4:21 am
    I always love discovering new bean-to-bar chocolate makers. There’s probably around 250 artisans around the world making small-batch chocolate from the bean, and there are new makers popping up every week. Some, like Lillie Belle Farms, have been around for a while, but I’ve only recently had the chance to try them. Based in Oregon, Lillie Belle was founded by Jeff Shepherd and named after his wife and daughter. They started making truffles 10 years ago (a lifetime ago in chocolate industry terms), but only started producing their own chocolate from the bean last year. I picked up…
  • Cakes By Robin Bespoke Chocolate Cake

    19 Jul 2014 | 10:06 am
    It’s probably safe to say that most people love cake. And what better cake is there than a bespoke, custom-made chocolate cake like this one featuring a perfect representation of our Twitter avatar. When Cakes By Robin got in touch to ask if we would like to try one of their amazing looking cakes, it was probably a little presumptuous to ask for one with our logo on it, but to say Robin rose to the occasion is an understatement. Our cake is a masterpiece in chocolate! This particular cake measures about 7 inches square and is filled with deliciously moist chocolate sponge. But of…
  • £100 Chocolate Stash Competition Winner

    19 Jul 2014 | 4:30 am
    Huge congratulations to Harmony Marsh, winner of our £100 chocolate stash competition! Harmony, your prize is currently being packed up and will soon be on its way to you – well, just as soon as the temperature here drops below 30C, at least! For those curious, the answer to the question “Which type of chocolate usually contains the least sugar?” was “Dark Chocolate”. We had to qualify the question with usually, because we have tasted some amazing high cocoa content milk chocolates, and plenty of dark chocolates that have minimal cocoa. Usually though, dark…
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  • Happy 75th Birthday Batman!

    28 Jul 2014 | 10:41 am
    cakelava.comOn the evening of Wednesday, July 23rd, 2014, an enormous four-day pop culture media festival called Comic-Con opened at the San Diego Convention Center. Comic-Con is a much anticipated event each year with more than 100,000 attendees coming together to celebrate the best in pop culture film, comics, video games, costumes and more. Coinciding with the kick-off of Comic-Con, DC Comics, the publisher of the Batman comic book franchise, declared July 23rd as "Batman Day" honoring the 75th anniversary of the creation of the Bob Kane and Bill Finger comic book hero. Outside of…
  • Feeling the Blues

    25 Jul 2014 | 10:22 am
    cakelava.comIt wasn't long ago that I read a tweet by a popular wedding site announcing that blue wedding cakes are trending.  It was a timely announcement because we had made 2 blue wedding cakes that week. I had noticed we've been making more blue colored cakes both for weddings and birthdays in 2014 so I figured it must be a trend, and now I had validation from the wedding powers that be, we will probably be seeing more of them! The cakes posted here were made this year. For the cake decorators out there, are you also getting requests for blue colored cakes? What other color trends…
  • It's International Star Wars Day - May The Fourth Be With You!

    4 May 2014 | 11:47 am
    cakelava.comThe force is strong today! In honor of International Star Wars Day, we're sharing some of our favorite cakes. . May the 4th Be With You!  cakelava.comA long, long time ago - roughly 6 years - back when cakelava still did custom decorated cupcakes, Rick made this Star Wars cupcake tower with Death Star top tier for our client's son Lane in celebration of his 9th birthday. Each cupcake had a different Star Wars character, that was handmade by Rick. He spent a crazy amount of time making the cupcakes, but it…
  • In Celebration of Those 90 Years Old, and Above

    1 May 2014 | 3:13 pm
    cakelava.comIn all our years of having a custom cake business, Rick has made only a handful of cakes for people celebrating their 90th birthday. It seems the older someone gets, the less likely they will have a custom cake made, at least that has been the case with our company. I would be curious to know if it is the same is true for you. We've made more birthday cakes for people turning 70 or 80 than 90, and even more common are birthday cakes for the big 5-0 or 6-0. I haven't kept track of which decade is the most celebrated with a custom cake, but if I had to guess, I would say the 40-year…
  • A Grand Wedding Cake in Black and White

    23 Apr 2014 | 11:59 am
    cakelava.comThis 3 foot tall towering black and white squares wedding cake made for Aren and Dustin is one of our favorites so far this year! The couple were married back in February, but I held off writing about it until we received the professional image of the cake from their photographer, Mike Pham Photography. Our jaws fell to the floor when we saw Mike's photo - it's a beauty!We first met Aren and Dustin last fall, when they asked Rick to design for them a grand and elegant wedding cake that would be the center of attention. The cake would be done as all squares in black, white and…
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    Dessert First

  • On the California Strawberry Farm Tour and Culinary Event

    29 Jul 2014 | 1:03 pm
        A week ago I was lucky enough to be part of the California Strawberries Farm Tour and Culinary Event, thanks to the California Strawberry Commission. Along with several other bloggers, I got spend two days down in sunny Santa Cruz learning about strawberries and enjoying strawberry-themed cuisine. Read on for lots of photos and lots of strawberries...   The blogger lineup for the strawberry culinary event All photos without the watermark are courtesy of the CA Strawberries Commission. Here we all are at the welcome cocktail reception. I've found that one of the best side…
  • {Giveaway}: Godiva’s Sweet Summer Treats

    25 Jul 2014 | 12:00 am
      Happy almost-weekend! I'm helping to start it right by holding a Godiva giveaway! Godiva selected me and a few other bloggers to be their summer social ambassadors, and help spread the word about some of their new creations for summer.  Although I'll never say no to chocolate truffles, when it's hot and steamy outside (and we do get a couple of those days in San Francisco, fog notwithstanding!) something cold and sweet fits my cravings best. Godiva is introducing two new treats that fit the bill: Orange Bench and Bag Bryant Park Tag Their Trufflelata is a frozen shake blended with…
  • Summer Catch-up

    16 Jul 2014 | 12:00 am
    Finished reviewing cookbook galleys...guess what's next? Happy summer! During these lazy and languid days, the instinct is to be out in the sun, watching my daughter testing her increasingly steady gait around the playground or enjoying something cold and preferably garnished with a paper umbrella by the pool, not indoors staring at a computer. As it turned out, I did less of the former two and more of the latter than I wanted: the last few weeks I've spent doing a final review of the galleys for my latest cookbook, set to be published by Chronicle Books in Spring 2015. It's been a great…
  • {Quick Cookbook Review}: Donna Hay’s Fresh and Light Berry Slice

    25 Jun 2014 | 12:00 am
      Donna Hay's Berry Slice with lemon verbena Happy Summer! Here's a quick review of one of my latest cookbooks and a summer-ready recipe to get your weekend started: Donna Hay has long been one of my big inspirations, from her trendsetting food photography to her accessible approach to cooking and design. Her cookbooks are dog-eared references in my home, so I was thrilled to get a copy of her latest one, Fresh and Light, which pretty much sums up the Donna Hay philosophy. Although I've always found her recipes to emphasize fresh, clean, seasonal flavors, Donna Hay has decided to bring…
  • Sunset and Summer: Strawberry Honey Banana Creamsicles

    12 Jun 2014 | 12:04 am
    strawberry, honey and banana creamsicles Summer has settled in over the last couple of weeks, brilliant clear skies and ever-lengthening dusks. Water parks have opened for the season and county fairs abound. I'm dressing Isabelle in t-shirts and shorts so I can enjoy her chubby arms and legs before they lengthen and thin away into little-girlhood. sunset celebration weekend One very warm (shall we say hot)weekend we made it down to Sunset's Celebration Weekend in Palo Alto. This yearly event has the magazine throwing open its doors for the public to visit its gorgeous, California ranch-style…
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    Joe Pastry

  • Is sugar really “dry”?

    29 Jul 2014 | 4:05 pm
    Reader Chelsea writes: I’ve got what I hope is an interesting one for you. Yesterday I was baking a quick chocolate cake to serve as dessert. As I whisked up the batter, I could tell something was wrong: it was very, very thick, more like cookie dough than cake batter, and not the deep dark cocoa color I knew it should be. I gave it a taste and it was terrible: salty and bitter! I realized I’d forgotten to add the sugar. This is the part I found strange: when I added the sugar, the batter deepened to the cocoa...Read on...
  • Next Up: Caramelized White Chocolate Something-Or-Other

    29 Jul 2014 | 5:21 am
    I haven’t decided what I’ll do with my caramelized white chocolate once I make it, but there are all sorts of applications for this unusual component: mousse, ganache, pastry cream, truffles, ice cream, cake. Caramelized white chocolate has been around several years but only seems to have gotten really hip in the last eighteen months or so. A few of you have been asking about it lately so it seems like a good time to make a little of it. Or a lot.
  • Making Sticky Toffee Pudding

    28 Jul 2014 | 2:30 pm
    British puddings as a rule are moist, rich and dense. Oh: and sweet. Stick toffee pudding doesn't disappoint on any of those fronts, though the pudding itself is lighter than it may appear. Together the dates and the espresso give the pudding a deep, almost chocolate-like flavor that's as delicious as it is hard to place, especially if you really process the fruit mixture into a fine purée. If you're looking for an indulgent finisher for a meal, something a little different but also comforting, sticky toffee pudding is your ticket. This is of course an individual baked pudding, not a classic…
  • The Difference Between Dark and Shiny Baking Pans

    28 Jul 2014 | 8:44 am
    Reader Robert wants to know what the practical difference is between shiny baking pans and dark-colored nonstick versions (other than the fact that one is nonstick of course). The main difference, Robert, is that dark colors absorb more heat. That’s as true of pans as it is of clothes, even in the lightless environment of an oven. It’s why a tent of shiny aluminum foil does such a great job of preventing excess browning in a hot oven. It reflects heat energy. A dark pan does the reverse and that’s not usually a good thing. Dark pans can not only create excess browning on edges, they can…
  • Making Toffee/Butterscotch Sauce

    28 Jul 2014 | 8:22 am
    I use the slash because, while there is a clear difference between toffee and butterscotch candies there is little if any difference between toffee and butterscotch sauce. Butterscotch is generally a bit lighter in color I suppose. To produce that effect all you need to do is use light brown sugar instead of dark brown. Otherwise the procedure is the same. You'll need: ...Read on...
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    Cake Talk

  • Business 101: Saying No

    Marys Cakes
    17 Jul 2014 | 1:41 pm
    When you run your own business, you get a lot of solicitations. For donations. For advertising. For credit card processing. You name it. Most callers are prepared with a great sales pitch. They will tell you how many people your...
  • Lessons in Cooking, 1910

    Marys Cakes
    19 Jun 2014 | 4:31 pm
    Our friend -- Brian, of Coker Market and Antiques fame -- brought us this book, printed in 1907 for the district schools of St. Louis, Missouri. Outline of Lessons in Cooking for the District Schools 1910 Of course we'll share...
  • Wedding Cake: Behind the Scenes

    Marys Cakes
    7 Jun 2014 | 8:04 pm
    Ever wonder how that big beautiful wedding cake gets from the bakery to the ballroom? I can assure you we don't do it like they do on those reality shows, where the stacked cake gets loaded into the back of...
  • Frozen is HOT!

    Marys Cakes
    6 Jun 2014 | 3:09 pm
    It seems that lots of girls are having "Frozen" themed parties this spring. So much so that Sarah, our decorator (or Cake Ninja, as she prefers to be called) brought the movie in and insisted I watch it. Ummm, so...
  • Spring Brides (Cakes)

    Marys Cakes
    6 Jun 2014 | 1:16 pm
    So this is what we've been up to... It's spring wedding season, and we're booked every weekend. We love wedding cakes because they are so special, and every one is different. These are just four of the bride's cakes from...
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    Get Off Your Butt and BAKE

  • Grilled Flat Iron Steaks with Chimichurri Sauce

    Get Off Your Butt and BAKE
    18 Jul 2014 | 1:36 pm
    I really thought it might happen this summer. They say . . . "If you think it enough . . . and really believe it . . . it could happen!" It didn't happen!
  • Angel Food Apple Chocolate Chip Dump Cake

    Get Off Your Butt and BAKE
    10 Jul 2014 | 1:14 pm
    "Occasionally, we are graced with the presence of earth bound Angels. For one reason or another, these angels are unable to stay with us for very long. While they are here though, they touch many hearts, sacrifice much, & some leave life giving gifts." Last week my lil sister Jamie, was blessed with a much needed kidney transplant. This really was a miracle. This gift quickly humbles you to your knees!
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    Wild Yeast

  • YeastSpotting 7.27.14

    27 Jul 2014 | 5:47 pm
    Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | No comment
  • YeastSpotting 7.19.14

    19 Jul 2014 | 12:06 pm
    Loaves and Rolls Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | No comment
  • Cherry Schiacciata

    12 Jul 2014 | 2:48 pm
    It’s cherry season! I never get tired of eating them one by one, but for something different, I took a pound of dark, firm sweet cherries and baked them into a schiacciata. Wait… a what? Say: skya-CHA-ta. Think: a Tuscan classic (often made with grapes) whose name is Italian for “squashed.” See: a golden flat bread, similar to focaccia, bejeweled with juice-oozing fruit. Taste: the sweetness of cherries, rosemary, and anise against the backdrop of an olive-oil scented bread, wonderful for breakfast or a snack. The cherry version is a bit more messy than the grape…
  • YeastSpotting 7.11.14

    11 Jul 2014 | 6:53 pm
    Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | 2 comments
  • YeastSpotting 7.4.14

    4 Jul 2014 | 1:07 pm
    Loaves and Rolls Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | No comment
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    The Cupcake Blog

  • Chocolate Cherry Blossom Cupcakes

    27 Jul 2014 | 8:28 am
    These chocolate cherry blossom cupcakes are much simpler than their title implies. The batter consists of a mere seven ingredients (flour, eggs, chocolate, butter, two kinds of sugar, and vanilla extract.) They are filled with a cherry whipped cream, which contains pureed pitted sour cherries, and topped with a chocolate ganache frosting. For color and some additional flavor, place several sugar cherry blossoms on top of each frosted cupcake before serving. Source A Cup Of Sugar, A Pinch Of Salt
  • Cookie Butter Filled Cupcakes with Cookie Butter Frosting

    24 Jul 2014 | 8:28 am
    Cookie butter can be compared to Nutella – only it is flavored like sugar cookies, not hazelnuts and chocolate. Either way, it is just as tasty, and just as versatile. Take these cookie butter filled cupcakes for example. They are made from a simple vanilla cake recipe (turned into cupcakes, of course). Once they have been baked and have had a chance to cool, they are filled with a special cookie butter filling and topped off with cookie butter frosting. There is no such thing as too much cookie butter! Source The Art of the Cookie
  • Strawberry Camo Cupcakes

    23 Jul 2014 | 8:28 am
    The “camo” part of these cupcakes has more to do with the wrappers (the outside liners) that they are placed in and less to do with the cupcakes themselves. However, don’t discount the cupcakes just yet – these tasty strawberry cupcakes are quite irresistible. They consist of strawberry puree, pink food coloring, vanilla, almond extract, flour, and several other ingredients. They are topped with a strawberry buttercream frosting, red sprinkles, and some fresh, sliced strawberries. Source Java Cupcake

    22 Jul 2014 | 8:28 am
    While the thought of flourless cupcakes may be a turn off, when you hear that they are made almost entirely of ground up chocolate and almonds, you may change your mind. These chocolate cupcakes also consist of eggs, grapeseed oil, agave nectar, Celtic sea salt and vanilla extract. Once they are baked, let them cool before topping them with homemade vegan chocolate icing. You can also toss on a whole almond or two for extra flavor, if you’d like. Source Elana’s Pantry
  • Perfect Vanilla Cupcakes

    21 Jul 2014 | 8:28 am
    A perfect, classic vanilla cupcake is something worth snacking on. This particular recipe for them “take the cake” – pun fully intended. The batter consists of classic ingredients like flour, vanilla extract, buttermilk, eggs, sugar, salt, butter and baking powder. After they’ve baked, top them with some homemade vanilla buttercream frosting, and a sprinkle or two. Or, if you’re feeling daring, add on some fresh fruit, a few gummy candies, or anything else that strikes your fancy! Source Tide and Thyme
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    Bunny's Warm Oven

  • Banana Oatmeal Muffin with Pecan Brown Sugar Topping

    25 Jul 2014 | 9:16 am
    This is the Best Banana Muffin I've ever Made!To Read More,Click On The Recipe Title.Where do I start to try to convey to you how good these are!?  Let me start with the flavors.  The banana flavor (if you have used very ripe bananas ...and you should be using very ripe bananas) is wonderful.  The banana aroma was present even before I baked them.  The warm flavors of cinnamon and nutmeg are perfectly proportioned to not over power but blend in and enhance the over all muffin taste.  The oatmeal in the muffin gives you a slightly chewy texture while the yogurt and oil…
  • Delicious Cherry Coffee Cake with Crumb Topping

    22 Jul 2014 | 7:06 am
    A delicious easy coffee cake recipe that you can make into different flavors by simply using different pie filling flavors.To Read More,Click On The Recipe Title.This is a very easy tender, moist coffee cake made in a 9x13 inch baking pan.  I love the fact that you can make it different flavors just by switching out the pie filling. How's that for versatility!   Let's talk about how you can take this recipe and make it something different every time you make it. A Blueberry pie filling with a little lemon zest mixed into the cake batter would be wonderful.  Lemon and…
  • 2 Ingredient Ice Cream without a Machine - Butter Pecan

    14 Jul 2014 | 3:08 pm
    An ice cream recipe made with 2 ingredients, but the goodies you add to it can make endless yummy flavors!To Read More,Click On The Recipe Title.        Smooth, creamy and rich describes this 2 Ingredient Ice Cream Recipe made without an ice cream maker.  Whipped cream and sweetened condensed milk are all you need to make a vanilla flavored ice cream.  You can turn the vanilla ice cream into anything you want by adding ingredients to the sweetened condensed milk before it's mixed with the whipped cream.  Fresh or frozen and thawed fruits, candy…
  • Mandarin Orange Dessert

    30 Jun 2014 | 6:36 am
    A delicious, easy orange flavored dessert with a sweet and salty edge to it due to the crushed  Ritz Cracker bottom layer, great for any holiday gathering.To Read More,Click On The Recipe Title. The first time I had this dessert was at a family gathering, Paul's daughter Ciara made it. It was delicious!  The bottom layer is made of Ritz Crackers mixed with butter and sugar, the top is a combination of Cool Whip, sweetened condensed milk, mandarin oranges and thawed frozen orange juice. It was that sweet and salty combination that hooked me.  Light and fluffy and cool with a…
  • Orange Buttermilk Pound Cake

    23 Jun 2014 | 6:09 am
    Dense, moist and delicious Orange Buttermilk Pound CakeTo Read More, Click On The Recipe Title.This is an Ina Garten recipe and it makes 2 loaves of the best orange buttermilk pound cake you'll ever eat! The orange flavor is absolutely perfect! It's in the cake by adding a  1/3 cup of orange zest and 1/4 cup of orange juice to the batter.  It's also topped after it's baked and still warm with an orange glaze.  It's melt in your mouth goodness that you can make and freeze for when you want or need an easy delicious summer treat.  That's what I'm talking about!  Adorn a…
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    Love & Flour

  • Lemony Chicken & Brown Rice Casserole

    10 Jul 2014 | 6:53 pm
    I baked a casserole right as the heat of summer set in. All the bloggers with an ounce of sense are posting popsicles and ice cream or salads and meals prepared without an ounce of heat. Meanwhile, I crank up the oven. I tell myself I do this for readers in the Southern Hemisphere who might find their […]
  • Malted Pretzel Crunch {Secret Recipe Club}

    6 Jul 2014 | 9:00 pm
      It is Secret Recipe Club Monday, and this month I was assigned to the blog Cook Lisa Cook. The oatmeal coconut raspberry bars and curried Israeli couscous looked good, but I settled on the malted pretzel crunch when Lisa described it as the “snack version of crack.” I have a snack addition, so off I went to make this. The recipe originated from […]
  • Ginger Peach Muffins

    5 Jul 2014 | 6:22 am
    Sometimes sounds take me by surprise. The unexpected jolt of a weather alert on my phone is one thing, but most surprises are much more subtle. A scent wafts by to pick up my thoughts and transport them somewhere else. But sound lands me right back square in the present. The boom and fizzle of fireworks yesterday. The quiet whir of fan blades spinning overhead […]
  • Fondant au Chocolat (Don’t worry, it’s just a chocolate cake.)

    29 Jun 2014 | 5:56 pm
    I made a delicious chocolate cake yesterday. I kicked off my day by looking through cake recipes. It had been a long time since I baked a cake, and looking through those recipes, I got excited about cake again. Why had I quit baking cakes? The cake I baked was dark and decadent and topped […]
  • Conchiglie with Yogurt and Peas

    22 Jun 2014 | 1:27 pm
    I’ve had my eye on the reportedly magical concoction of conchiglie with yogurt and peas for over a year now. When a craving for pasta led me to the refrigerator in search of a sauce, I found myself looking at a tub of leftover Greek yogurt and some feta. I always have a bag of frozen peas - to toss […]
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    Bakery Industry

  • Biscuit Oven Wire Band Interlocking

    27 Jul 2014 | 2:18 am
     Biscuit  Wire band   preventive   maintenance  should include  inerlocking of   wire band with   band brush  movement   as  chances are there  that the operators  stops the  oven band   and let   the   brush run  resulting in severe  damage to oven band or in some cases it even   cuts the oven band through the cross section .Hence  plant operators  should interlock the  both  such that  the   band brush  runs  only when…
  • Bonn Crack Nuts

    7 Feb 2014 | 7:24 am
    waffle shaped  cookies with nuts in atc from
  • Parle G In New Avatar

    18 Jan 2014 | 11:03 am
    Parle  G   in New Avatar  . Parle  G   sold in ATC  packs
  • Bakery Trends Which Dominated Year 2013

    9 Jan 2014 | 7:40 am
    As  the new  year starts  I just sat to  reflect on   highlights of  bakery  segment  in year 2013  .Biscuits Cream  was the dominant  theme for  many manufacturers  . Every manufacturer in biscuit segment have come up with new varieties of cream biscuits . Let it be  Big 3 - Britannia , Parle , ITC   or  the major mnc like  United biscuit & Kraft .Even local brands pitched their  cream biscuits such as Priya gold, Cremica, Bonn and Anmol etc .Small packs  with 4-6  biscuit a pack…
  • Festival Gift Packs From Britannia

    8 Jan 2014 | 8:09 am
     Gift packs have done brisk business this festival seasons . Gift packs have contributed to bakery manufacturing  companies
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    Gourmet Cookie Bouquets Recipe Blog

  • How to Stock a Vegan Pantry

    Rae Ann
    10 Jul 2014 | 9:21 am
    Going vegan is easily one of the single best things you can do from a health standpoint. There are just so many benefits you stand to gain from a dietary switch like this one. Moving toward the vegan lifestyle, though, doesn’t have to mean buying lots of specially labeled food at the store. Instead, there are a number of staples you can keep on hand to create fast, delicious meals everyone will be happy with. Here are a few of the basics you should keep in your pantry. Beans: Whether you keep the dried or canned variety on hand, these are absolutely a must have. Go with almost every variety…
  • Making an Edible Fresh Fruit Bouquet

    Rae Ann
    19 Jun 2014 | 8:56 am
    Whoever thought of edible fresh fruit bouquets is a genius; if you love the beauty and elegance of fresh flowers, but want something a little more practical – and tasty – these are perfect!  They make wonderful gifts, centerpieces, and favors.  They can also make quite a dent in your wallet. Edible bouquets tend to be rather pricy, especially if you are trying to arrange a gift or decorations and keep to your budget.  Why not make your own?  All it will cost you is the price of the fruit you select and some of your time.  In return, you will create a gorgeous bouquet that is…
  • Healthy Cookie Recipes

    Rae Ann
    4 Jun 2014 | 12:29 pm
    Even if you’re working hard to get your body in better shape than ever before, there are always going to be those days when you just need a simple cookie to make it all better. What’s more, though, is that the little ones in your life are certain to appreciate a good cookie now and then, even if you want it to be a bit healthier. Luckily, there are a number of fairly healthy cookie recipes out there. Here are just a few to consider. Molasses Cookies: For this one, you’ll need 2 tablespoons of ground flax, an egg white, a banana, a cup of whole wheat flour, a cup of oats, ½ cup of…
  • Grilled Dessert Ideas

    Rae Ann
    23 May 2014 | 10:54 am
    Few things say “summer” quite like firing up the grill, and while it makes perfect sense for that delicious piece of meat or that side dish, not very many people use it for the final course – dessert. Grilled desserts, though, are amazing, and it’s a great way to keep the kitchen cool in the heat of summer. Here are a few ideas you may want to consider. Grilled Pound Cake with Espresso Chocolate Sauce – From Better Homes and Gardens, this recipe makes the most of the word dessert. You need two tablespoons of boiling water, a tablespoon of instant espresso, ¾ cup of whipping cream,…
  • Diabetic-Friendly Dessert Options

    Rae Ann
    9 May 2014 | 1:19 pm
    People with diabetes have to be very careful about what they eat, and since almost 24 million Americans have type 1 or type 2 diabetes, that means a lot of us have to be concerned with what we put into our bodies.  Having diabetes means many things; for some it means taking a medication, for others, it means monitoring blood sugar levels or injecting insulin.  What it does not mean, however, is that your life has to be any less rich – or tasty.  While you can buy sugar free cookies in most stores, here are some ideas for diabetic-friendly desserts that the whole family can enjoy. New…
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    HowToCookThat : Cakes, Dessert & Chocolate

  • Rainbow Loom Band Cake

    25 Jul 2014 | 2:39 am
    Rainbow loom band bracelets are banned at my kids school.  The reason? Because they are not uniform.  They are however creative, good for fine motor skills and fun so all the kids still make them  They just don’t wear them … Continue reading →The post Rainbow Loom Band Cake appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
  • Mini Hamburger Cake Recipe

    18 Jul 2014 | 2:51 am
    I’m not sure whether to call these a mini hamburger cake or chocolate cheeseburgers. Either way they will make a delicious sweet surprise for your friends. Makes 5 mini hamburger cakes Muffin Rolls: 1 1/2 cups flour 3/4 cup white … Continue reading →The post Mini Hamburger Cake Recipe appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
  • Rainbow Tie Dyed Heart Surprise Cake

    11 Jul 2014 | 2:32 am
    Rainbow tie-dyed heart surprise cake. A beautiful bright cake with a colourful surprise inside. You can swap the heart for any shape that you have a cutter for. Or you could make your own cutter using the instructions in the … Continue reading →The post Rainbow Tie Dyed Heart Surprise Cake appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
  • Youtube Cupcakes

    4 Jul 2014 | 2:43 am
    YouTube is a crazy, hilarious, fascinating, educational, weird and inspiring world, often all at the same time. I just love how the ‘How To Cook That’ YouTube channel has become so interactive over the years. From teenagers sharing their teary … Continue reading →The post Youtube Cupcakes appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
  • How to make Jelly Beans Recipe

    27 Jun 2014 | 2:31 am
    This is a great activity for the school break, make jelly beans at home.  Parent supervision is needed when handling the hot sugar syrup. My wonderful husband is away speaking interstate and I miss him greatly.  I go to bed … Continue reading →The post How to make Jelly Beans Recipe appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
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    Gluten Free Canteen

  • Very Blueberry Muffins

    23 Jul 2014 | 3:04 am
    Need a change from the regular breakfast routine?  This easy blueberry muffin can be yours in less than 30 minutes - including making that pot of coffee. And since the recipe makes a dozen, there are plenty to share. Though this is one of the most basic muffin recipes it includes a heaping generous bucket of blueberries to satisfy anyone. It’s also light on the sweetness because it’s a muffin not a cupcake. And the blueberries are plenty sweet this time of year. Want to dress it up a little bit? Add the zest of one lemon to the batter or a sprinkle of cinnamon on top…
  • Chocolate Toffee Cupcakes

    16 Jul 2014 | 3:03 am
    This chocolate and toffee cupcake needs just one thing.  A side of (Philz) coffee. A nice big fat cup. Or two or three. But because the cupcakes are that kind of fully loaded over-the-top kind of treat, we made them in the mini. But that just means there are plenty for everyone including those who will sign up to be your new best friends on baking day. I believe in easy cupcakes, easy clean-up like two bowls, a whisk and a spatula. Add ganache, whipped or dipped and topped with mini Heath Bars or toffee chips for the icing on the cake – so to speak. And don’t let anyone…
  • Coconut Cream Mixed Berry Tart

    9 Jul 2014 | 3:10 am
    Pastry cream is nothing more than homemade pudding and this recipe is prepared with just six (pronounceable) ingredients. It might be almost as easy as opening a box of instant pudding. Except for the pesky part where Google plus a chemistry degree might be necessary to decode the ingredients on the box. When in doubt, go with simple. And homemade.   The recipe components make more than enough for a few desserts. Tart. Berry parfait. Or a berry streusel tart. Or pudding (pastry cream) in a cup topping with cooked berries. Or a pudding tart topped with oh, say, chocolate shavings. Lots…
  • Lemon Vanilla Cupcakes

    2 Jul 2014 | 3:02 am
    If you bring these berry topped lemon vanilla cupcakes to a 4th of July gathering, everyone will want to be your new best friend. Lemon vanilla is a pretty nice summertime flavor combination. Also, the cupcakes are a quick mix-it-up recipe. They can be mixed and baked in under 30 minutes. The cake is not terribly sweet – if you like cake a little bit sweeter, add 50 grams more (1/4 cup) sugar to the recipe. The topping is simply sliced berries with a splotch of whipped cream or whipped topping. Very easy, but just a couple of things to keep in mind. Scoop the batter only about…
  • Blueberry Upside Down Cake

    25 Jun 2014 | 3:03 am
    Upside down cake is rumored to come in flavors other than just pineapple, like blueberry or peach. The Canteen kitchen, just to verify the validity of said rumors set out to bake a cake or two or three. But a hairy little stupid spider nearly ruined everything.  Statistic Brain says more than 30% of people dread spiders, ranking right behind fear of death.  It’s probably more like 99.97% of people who think spiders are extra creepy. Especially spiders that walk on water and catch whales, um, ok – fish. Think we are kidding? It’s a thing. Blame it all on too much…
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  • Lemon Mascarpone and Ricotta Cheesecake

    23 Jul 2014 | 2:06 pm
    “….to make this fairly delicate, smooth and crustless lemon mascarpone cheesecake, it’s required to bake it in a bath.  Well worth the smooth, creamy finish.” “Cheese made from cream that’s […]
  • Soft Pretzel Rolls

    7 Jul 2014 | 2:25 pm
    By popular demand, I put this post up as quickly as I could so back off people, I have a day job.  We have a little problem;  Angie and I […]
  • Chocolate Genoise and Strawberry Ice Cream Cake

    26 Jun 2014 | 2:15 pm
    Your golden Birthday is that once in your life when the day of your birth matches your age.  Sam, born on the 22nd day of her birth month, and just […]
  • Healthier Desserts-Dark Chocolate Power Truffles

    10 Jun 2014 | 1:51 pm
      Healthy is still en vogue here at home, with all signs of achieving lifestyle status, but when it comes to the ballpark; those are a different set of rules […]
  • Homemade Whole Wheat Bread

    29 May 2014 | 6:13 pm
    This story stirs me.  I want to find this kid and tell him I think something is happening in the World and I think it’s happening because we’re all feeling […]
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    The Cake Lovers

  • Rose Basket on Table

    22 Jul 2014 | 2:38 pm
    Rose basket cake presentation created using stiff butter-cream piped into a basket weave effect and accented with edible red roses.  The bottom cake is a life-like interpretation of an antique side table displaying wood-grain moldings and... The post Rose Basket on Table appeared first on The Cake Lovers.
  • Classic Gucci Wing-Tip Oxford

    22 Jul 2014 | 2:28 pm
    Our cake artisan Vaughn Moor really enjoyed creating this well executed sugar interpretation of a classic wing tip oxford.  The shoe was meticulously sculpted from fondant with all the etching and design details crafted by... The post Classic Gucci Wing-Tip Oxford appeared first on The Cake Lovers.
  • Breakfast At Tiffanys

    22 Jul 2014 | 2:20 pm
    The cake displayed in the photograph was created for a 50th Birthday soiree based on the movie Breakfast At Tiffany’s.  The client is a very classy and elegant woman so we made it our business... The post Breakfast At Tiffanys appeared first on The Cake Lovers.
  • Fashion Cake

    19 Jul 2014 | 5:40 pm
    Pastel de Fondant The post Fashion Cake appeared first on The Cake Lovers.
  • Football Cake

    19 Jul 2014 | 5:34 pm
    Richard´s Cake The post Football Cake appeared first on The Cake Lovers.
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  • 15 Best No-Bake Desserts from Pinterest

    18 Jul 2014 | 1:24 pm
    Posted: Friday, July 18, 2014 - 2:45pmFeeling the heat this summer? We are too! That’s why we suggest taking a break from the oven and trying these no-bake wonders that will satisfy any dessert craving you may have. Enjoy!1. My Litter, Chocolate Lasagna
  • Best Blueberry Desserts

    9 Jul 2014 | 2:42 pm
    Posted: Wednesday, July 9, 2014 - 4:15pmIn honor of National Blueberry Month, we are going crazy for these berry-tastic desserts from across the web! Fresh blueberries are great, but blueberry filling tastes delicious and creates an easy way to make a fruitful dessert at any time! Pick and choose which recipes you and your family will love. Test them out and tell us what you think on our Facebook page!Blueberry Dessert #1
  • Easy Almond Filled Cake

    26 Jun 2014 | 2:16 pm
    Posted: Wednesday, June 25, 2014 - 1:45pmAfter looking high and far for a simply delicious cake recipe, we decided to take to the test kitchens and try out a new recipe we’ve been working on. This is the EASIEST recipe you will find and it's so fresh and flavorful that your family won't know you only spent minutes making it!Read on as we break down how to make this Almond Filled Cake!Ingredients:
  • All Time Best 4th of July Desserts

    25 Jun 2014 | 10:58 am
    Posted: Wednesday, June 25, 2014 - 11:00am
  • DIY Frozen Desserts

    23 Jun 2014 | 11:52 am
    Posted: Monday, June 23, 2014 - 1:15pmIt’s getting HOT, HOT, HOT out there and we want to cool down with our favorite summertime desserts! You may hear the ice cream truck ringing its way down the street, but how about trying your hand at making your own delicious frozen desserts! These DIY frozen desserts are easy enough to get the kids involved and even easier to eat! Needless to say, you’ll have the whole block saying "WOW!"
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    Baking Pretty

  • Chocolate Wagon Wheels

    Michelle McKinnon
    25 Jul 2014 | 12:47 am
    When I was in primary school I loved to watch midday movies on the weekends. Most Saturdays there were one or two movies on. The line up usually included Jerry Lewis and Dean Martin, Shirley Temple, Elvis, Frank Sinatra or John Wayne. The genre ranged from comedy, musicals, love stories and Westerns. My favorites were anything staring Lewis and Martin but a close second was Westerns. My favorite was Calamity Jane which was all genes in one. These movies would inspire my sisters and I to play horses and Indians. We would gallop around the backyard with some made up storyline where one of us…
  • Double Chocolate Chip Cookies

    Michelle McKinnon
    22 Jul 2014 | 12:23 am
    It’s been a bit of a miserable week. The weather is cold, my back has been waking me up at 4am, I have a sore foot and I just feel like whining. I think I’ve got a case of the Melbourne winter blues. It’s lucky that I have the antidote – warm double chocolate chip cookies that must be consumed while snuggled in a blanket, on the couch, in front of the fire. The smell of cookies baking has medicinal properties in itself. Our house smells like baked good on a regular basis but the smell of cookies trump all the other baked goodies. Our neighbours must think I’m…
  • Yo Yos vs Melting Moments

    Michelle McKinnon
    11 Jul 2014 | 12:08 am
    Yo Yos and Melting Moments are often confused with each other. Both of these cookies are ‘melt in the mouth’ similar shortbread. They  both also have a buttery, crumbly texture and are incredibly moorish – yum! The other similarity is they are both made with a fork imprint on the top, created by pressing them down on the baking tray. Melting moments originated in South Australia and were first created by Menz (now owned by Arnotts). I haven’t been able to find the origin of melting moments. There is a melting moment biscuit that originated in England which was…
  • Cookies and Cream Layer Cake

    Michelle McKinnon
    7 Jul 2014 | 10:58 pm
    Our family has eight members that share birthday dates. Three on the same day in July and three on the same day in early August and two on the same day in late August. There are positives and negative to this. Positive, it works well for organising get-togethers but the negative is we get less cake in a year. Positive, less cake means trimmer waist line. Negative we get less cake! When choosing a cake to make for multiple birthday boys and girls, I usually play it safe with the flavours. Chocolate, vanilla or a combination of both is usually where I start. Then I add other flavours in the…
  • Chocolate éclairs

    Michelle McKinnon
    1 Jul 2014 | 8:13 pm
    The first time I made chocolate éclairs was in home economics class when I was about 14. I Made them a few times shortly after that but I haven’t made them for many years since. I’m a bit of a chocolate éclair snob. I really don’t like it when bakeries use compound chocolate for the icing. My preference is for a simple chocolate glacé icing or good quality chocolate. I remember this was one of mum’s favorite treats when we went to the bakery. When I was younger I didn’t like fresh cream but often you could buy them with mock cream – I loved bakery mock…
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  • Apricot and Goji Berry Balls

    28 Jul 2014 | 11:00 am
    These Apricot and Goji Berry Balls follow on from my recent recipe for Raw Coconut Fudge. Did you see it? Turns out it wasn't technically raw as desiccated coconut has been treated, but you got the idea.It has been phenomenally popular though and has inspired me to come up with more raw type baking ideas. Raw baking seems to be taking off, and you know me, anything to jump on a bandwagon! Raw ‘bakes’ are vegan friendly plus they are healthier. No refined ingredients, just natural stuff. For me that’s good as I have just been in London for a few days and over-indulged. A little…
  • Chocolate Cinnamon Cranberry Porridge

    22 Jul 2014 | 11:35 pm
    Another breakfast recipe for you, although this Chocolate, Cinnamon and Cranberry Porridge is just a wee bit healthier than the Elvis MacMuffin breakfast sandwich I brought you recently.In fact this porridge, triple C porridge I am going to call it, hits the sweet spot, but has mostly natural ingredients.I love porridge. I could eat it every day of the week if I had time. Sadly I only eat it on weekends when work isn’t beckoning. I know I could use instant porridge options, but they don’t quite do it for me.I use almond milk in mine and drizzle with some light pancake syrup. This triple C…
  • Elvis Breakfast Sandwiches

    21 Jul 2014 | 11:00 am
    I so wanted to call these breakfast sandwiches ‘Elvis’ McMuffins, but I think copyright might not have been on my side there. I am doing a couple of breakfast recipes this week. No idea why, but it does happen to be my favourite meal of the day. Whenever we go on holiday, we never take breakfast in our hotel. I love the adventure of going out to try new places for breaking fast.It can vary widely, depending on which country you are in. From a greasy fry-up – to waffles and maple syrup, I love how diverse the first meal of the day can be.Personally, and you will not be shocked at this,…
  • Raw Coconut Fudge

    20 Jul 2014 | 3:25 pm
    This recipe for Raw Coconut Fudge is made using the fantastic Optimum 9400 blender (so much more than a blender) from Froothie.Did you see my last post for Fresh Orange Slushies using it? This powerful beast can blend anything you set your mind to, I put in whole peeled oranges and ice to make a refreshing and healthy slushie, great for hot summer days.This recipe I am sharing features on the Froothie TV YouTubechannel and on there, they call them Jersey Caramels. But I have no idea what Jersey Caramels are. They sounded nice enough, so I decided to whip up a batch and to me they taste…
  • Viking Direct - More Than Just Paper Clips!

    19 Jul 2014 | 7:00 am
    When I was recently asked if I would like to review the products of a company called Viking Direct I was initially a bit confused as they are primarily office supply stockists and I am a food blogger.But when I saw their product range – I realised that they are more than just paper clips and tippex. Although their range of office supplies is impressive, they sell school supplies, furniture, and technology including TV’s and mobile phones plus they have a fantastic cook shop.Being a food blogger the cook shop was the area that piqued my interest. I browsed through their impressive range of…
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    The True Wonder of Bread

  • We Are Back!

    Mark Friend
    29 Jul 2014 | 8:57 am
    Finally!  We are back and ready to get this blog up and running again.  We will be delving more into the history of bread, into the ins and outs of what makes a good loaf, and giving recipes for you to try in your own home kitchen.  We will interview notables in the bread field and we will review bread books coming onto the scene.  In short we will be about anything that is of interest for the home baker.  Needless to say, we are excited and we hope that you will follow us on this adventure into the world of bread. And, as an FYI, we will also have a site operating for professional…
  • No, I’m Not Sleeping on the Job

    Mark Friend
    28 Apr 2014 | 10:22 am
    It has been a few weeks since I have written a blog and I need to let you know what has been happening. First of all, at the Wheat Quality Council conference in February there was real interest in an artisan baking lab and that has taken time with discussion, research and talking with breeders and others regarding the development of such a lab. It looks promising and I hope to report on progress soon. Second, I have been trying to get this blog to be of help to both home and professional bakers as well as allowing for discussion and comments on the different issues facing the bread world. So…
  • Looking Further Into the Wheat Lab for Artisan Bakers

    Mark Friend
    31 Mar 2014 | 7:03 am
    It was good to get all the positive responses to the last blog post concerning a research lab for artisan bakers. Great bakers like great chefs try to find the best ingredients available. What ingredient in bread is more important than flour? Wheat Quality Council is open to the idea as well as Bread Bakers’ Guild. There is much more to do to develop this artisan bakery lab. The who, what, where, and when must be addressed and especially how things will be handled in regard to execution and financing. What the report will include is a big question as the needs and concerns of artisan…
  • Find the Imposter

    Mark Friend
    27 Mar 2014 | 9:21 am
    A lot of people will often ask me how you tell the difference between good artisan bread and other bread that looks the same way. And I cringe when people say they got artisan bread from the supermarket’s bakery. This “artisan” bread is often spongy and lacking crust and crumb and has many ingredients. In order to tell a true artisan bread from one that is just called artisan, begin with the ingredients. Real artisan bread contains flour water, salt and starter or yeast. If you are talking about flavored breads, these loaves have the same ingredients plus easily recognizable…
  • An Artisan Bakers’ Wheat Quality Lab at the Wheat Quality Council?

    Mark Friend
    19 Mar 2014 | 6:09 am
    Recently I attended the Kansas Wheat Quality Council’s annual meeting this past February in Kansas City. The Wheat Quality Council, founded in 1938, evaluates wheat varieties presented by wheat breeders. Further they advocate the development of varieties which benefit farmers, millers and end users.  Wheat quality variables are heritable qualities and/or DNA effects. However, other factors like weather, climate and growing conditions also affect quality variables.  Wheat breeders work to develop wheat varieties that are resistant to disease, pests, and are high yielding bushels per…
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