• Most Topular Stories

  • Cutie Pie

    Cupcake Project
    10 Feb 2015 | 11:04 am
    I love my cutie pie!  Don’t you love yours? Of course, I’m talking about this little guy, who is getting bigger every day:Read the full article here
  • Thank God! there is Pound Cake....

    My Baking Diaries:
    malvecka nigam
    20 Feb 2015 | 10:23 am
    Life can be times, exceptionally tough! But has to be lived. Coz only then will you realise its beauty. And only when you pass through storms, you get to see the rainbow. Past one year had been quite hard for me. But on 31st dec'14, I still hoped for a better year ahead. Why?? Bcoz life goes on....and life goes on in "hope".Caroline Myss had said "The soul knows what to do to heal itself. The challenge is to silence the mind." But then, how can you heal yourself when the soul screams 'pound cake'....but the mind says "shut…
  • How to Use Tea in Baked Goods

    Baking Bites
    3 Mar 2015 | 12:59 pm
    At its simplest, tea is a beverage made from pouring hot water over cured tea leaves. We have a huge variety of teas available to us because it is easy to add flowers, spices and herbs to those basic leaves to create a wide range of wonderful beverages in all kinds of different flavors. Tea can be a wonderful addition to baked goods because of that complexity and it can add many layers of flavor to what would otherwise be a simple recipe. Tea can be used in a couple of different ways and the way that works the best for you is going to depend on what type of recipe you’re making. Brewed…
  • Red Velvet Birthday Cupcakes

    The Cupcake Blog
    4 Nov 2014 | 8:28 am
    Red Velvet cupcakes are classics. They usually consist of cocoa powder and red food colored (hence the name). This particular recipe also includes sour cream (to make them moist) and vanilla extract (to enhance the flavor.) Once you have combined these ingredients, along with the other ones, baked them and allowed them to cool, top with a homemade cream cheese frosting, as well as a few sprinkles. To make them even more festive, bake them in cute birthday or holiday-themed cupcake liners. Source Recipe Girl
  • My Favorite Pressure Cooker recipes (Part 1)

    12 Feb 2015 | 10:30 pm
    This is my favorite pressure cooker recipes list. Thank you my friend form for these awesome recipes. Email me if you guys have any great recipes. Don’t be shy!  Cheer! Thai Red Curry Prawn Risotto Ingredients 1 onion quartered 2 spring onions sliced 2 garlic cloves crushed 1 tablespoon red curry paste 2 carrots sliced 1 red capsicum sliced 500 grams raw prawns 400mls coconut milk 600mls chicken stock 2 cups Arborio rice Directions: Fry onion, spring onions and garlic in a little peanut oil, add capsicum and carrot and fry for a few minutes while stirring…
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  • My Favorite Pressure Cooker recipes (Part 1)

    12 Feb 2015 | 10:30 pm
    This is my favorite pressure cooker recipes list. Thank you my friend form for these awesome recipes. Email me if you guys have any great recipes. Don’t be shy!  Cheer! Thai Red Curry Prawn Risotto Ingredients 1 onion quartered 2 spring onions sliced 2 garlic cloves crushed 1 tablespoon red curry paste 2 carrots sliced 1 red capsicum sliced 500 grams raw prawns 400mls coconut milk 600mls chicken stock 2 cups Arborio rice Directions: Fry onion, spring onions and garlic in a little peanut oil, add capsicum and carrot and fry for a few minutes while stirring…
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    Flourish - King Arthur Flour

  • Flourless Fudge Cookies

    Susan Reid
    3 Mar 2015 | 5:42 am
    When you visit our store and bakery in Norwich, Vermont, one of the more irresistible offerings in the bakery’s case are large, shiny, crackly-topped delights called Flourless Fudge Cookies. There’s no greater testament to the magical alchemy of cocoa, egg whites, and sugar than these dark, delicious circles of goodness. They’re amazingly easy to make at home, too. You can have them in the oven in 5 minutes. They only bake for 8, so the distance from wish to fulfillment is pretty darned short. At the bakery, and across the river at Dartmouth College in their Baker-Berry…
  • Old-Fashioned Oatmeal Bread

    MaryJane Robbins
    28 Feb 2015 | 10:01 pm
    “Ugh, those shoes are so old fashioned!” “My goodness, what an old-fashioned idea!” “Good morning dear, would you like some old-fashioned warm bread for breakfast?” Now, looking at those three statements, two of them don’t have very good connotations; but one of them brings to mind something you do want in your life from times past. Old-fashioned doesn’t have to mean dull, boring and outdated; it can mean comfort at its finest – especially when it comes to food. I don’t know many people who would want Uncle Bob’s platform shoes…
  • Hot off the presses

    Susan Reid
    26 Feb 2015 | 12:01 pm
    Less than a week ago, the printing presses were rolling, turning out the results of 9 months’ worth of writing, dreaming, photographing, and baking. Lots of baking. All so we could bring you our newest publication: a magazine called Sift. It weighs in at a little more than 3/4 pound – 108 pages altogether. I just now got my advance copy from the printer. Even though I know every comma, period, photo, and story in it, I’m beside myself excited to see the final product in person. Even the paper is beautiful. I confess I pet the cover the same way I do the cat for a few minutes. By…
  • American Baking Down the Decades, 1910-1919

    PJ Hamel
    24 Feb 2015 | 10:01 pm
    The King Arthur Flour Company marks its 225th anniversary this year. And we’re celebrating by exploring some of America’s favorite recipes, decade by decade, starting in 1900. Join us on this fascinating stroll through American food history. The year: 1913. We’re in the second decade of the 20th century. What does America look like? Well, in March, Woodrow Wilson steps into the White House. He creates the Federal Reserve, and the first national income tax is instituted and collected. The New York World newspaper publishes the very first crossword puzzle, pleasing word…
  • Gluten-Free Calzones

    Alyssa Rimmer
    21 Feb 2015 | 10:01 pm
    When I was growing up calzones were a such treat. We didn’t have them often, but when we did, it was always special. They were one of my absolute favorite meals, and my mom’s were the best (in my opinion, of course). She’d make the dough from scratch and would fill them with a fluffy ricotta and vegetable mixture, usually containing spinach and mushrooms. We rarely had ours with meat; we were a cheese kind of household. There was something about eating calzones that was really fun. It was probably the fact that we got to eat them with our hands and dunk them in tomato sauce. Actually,…
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    Bake or Break

  • Chocolate Peppermint Whoopie Pies

    Jennifer McHenry
    2 Mar 2015 | 5:00 am
    For this month's cookie of the month, I feel like I'm cheating a little bit. Whoopie pies always make me think of cookies. They look and eat like a cookie, but they have a consistency similar to cake. To confuse the situation further, they're called pies. Go figure. Regardless of the technicalities of their classification, I assure you they are delicious. These beauties consist of dark chocolate, cake-like cookies filled with a peppermint cream cheese frosting. The recipe for these comes to us from One Girl Cookies, a lovely bakery with a very handy (and dangerous!) location in my…
  • Snickerdoodle Cookie Dip

    Jennifer McHenry
    26 Feb 2015 | 9:35 am
    This Snickerdoodle Cookie Dip is so ridiculously simple to make and is so wonderfully delicious that I'm sad I haven't shared it with you before now. It's sweet and creamy and full of cinnamon goodness. I first made this a few years ago, but I recently realized that I had never shared it with all of you. So, I whipped up a quick batch for the sole purpose of sharing with you. Well, we might have eaten some of it, too. You can't let it go to waste, right? Besides how simple and tasty this dip is, one of my favorite things about it is that I pretty much always have the ingredients in my kitchen…
  • Raspberry Skillet Pancake

    Jennifer McHenry
    25 Feb 2015 | 10:30 am
    Let's talk pancakes. I'm a fan, and I'm betting most of you are as well. I don't make them nearly as much as I should. But I'm endeavoring to change that. And this simple pancake is just the thing to make them happen more often in my kitchen. With this skillet pancake, you can skip making a bunch of individual pancakes and just make one big one to share. It really couldn't be simpler to make. It starts with a basic pancake mix that can be whipped up quickly. Then just put it in your skillet, toss on some berries, and bake it. You can, of course, use your favorite type of berry or a…
  • Peanut Butter Sandwich Cookies

    Jennifer McHenry
    23 Feb 2015 | 7:44 am
    In my 8-plus years of blogging, you'd think I would have covered all my baking bases by now. But I recently realized that I'd never shared a peanut butter sandwich cookie with peanut butter frosting. A double dose of peanut butter? Yeah, that needed to be fixed as soon as possible, which leads us to today and these super tasty cookies. The inspiration for these, of course, comes from one of my childhood favorites. Being the peanut butter fan that I am, Nutter Butters were always a no-brainer pick for me. These cookies are reminiscent of those peanut butter-y cookies, but with a bit of a…
  • Chocolate Peanut Butter Pudding Tarts

    Jennifer McHenry
    19 Feb 2015 | 9:03 am
    Chocolate pudding is just the best, isn't it? Sadly, it's only been in the last few years that I discovered the deliciousness that is homemade chocolate pudding. Since then, though, I've made it frequently, often with Quinn's urging. It's just so simple to make that it's easy to convince myself to make the modicum of effort involved to get a batch whipped up and chilling. If you want to take chocolate pudding even further, then that's where these tarts come into the picture. We're bringing peanut butter and shortbread to the party and turning it all into these beautiful little tarts. I've…
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    The Fresh Loaf

  • Electrolux Assistent for sale, barely used

    3 Mar 2015 | 9:56 pm
    Electrolux Assistent for sale, barely usedSubmitted by skinnydoc on March 3, 2015 - 9:56pm.Hi All,  I have a barely used Electrolux Assistent, about 2.5 yrs old, maybe used 5 times.  It is white and chrome.   I can post pictures if there is interest.  Its in really great shape, will all the basic attachments intact.   Works great and can handle mountains of dough without issue.I was baking like crazy (I have a wood fired pizza oven) and then slowed down a lot (right when I got the mixer) before we moved to Germany for a year.    I was planning to ask $600 on amazon/ebay/craigslist,…
  • Accidental Seeded Sourdough Toasting Loaf

    3 Mar 2015 | 5:57 pm
    Accidental Seeded Sourdough Toasting LoafSubmitted by a_warming_trend on March 3, 2015 - 5:57pm.For whatever reason, these last few weeks have really forced me to challenge my preconceptions about sourdough baking. Previously: Can I bake nice loaves from dough retarded in the back of a Ford Fiesta during an ice storm?And now, here I am, with every intention to bake my first sourdough hearth loaf with a lot of seeds and multiple grains. I crafted such a promising recipe: 20% whole wheat levain, 85% hydration, 20% whole wheat, 20% whole rye, 7% pumpkin seeds, 7% sunflower seeds, 3% flax seeds,…
  • Daniel Leader's Pain Au Levain

    3 Mar 2015 | 5:51 pm
    Daniel Leader's Pain Au LevainSubmitted by zygomorph on March 3, 2015 - 5:51pm.I believe this is the same recipe in "Bread Alone" which he calls "Basil's Pain Au Levain". Anyway, this is the recipe I've most recently been following, and it is really no more clearly written than the one in Bread Alone..., if anybody is struggling to decipher this recipe, I think I may have cracked the code. The problem for me arises (heh) from his instructions for creating the chef. Well, it's a 100% starter, isn't…
  • loaf tearing/ripping when!

    3 Mar 2015 | 1:55 pm
    loaf tearing/ripping when!Submitted by benjimelton on March 3, 2015 - 1:55pm.Hi, this is my first time posting, have been lurking in the shadows and reading and getting advice for months and love the site. have been making bread a few times a week for a couple of years and feel like I have perfected it!.....till recently. (see pics) bread looks nice from the front but of late from the side its fuuuugly! The loaves I have made have been ripping and creating a "lid" like a tasty treasure chest. the bread is still as delicious and soft etc but cutting is…
  • Starter acts healthy, but smells vinegar-y

    Sarah LuAnn
    3 Mar 2015 | 8:26 am
    Starter acts healthy, but smells vinegar-ySubmitted by Sarah LuAnn on March 3, 2015 - 8:26am.This is sort of a non-problem, because even after my starter started smelling like vinegar, I've fed it and used it and made delicious bread with a nice texture. The reason I'm concerned is, it didn't smell like vinegar before, and its not going away even after a few feedings. It's bubbling up nicely, but smells vinegary.It started when I accidentally underfed it over a week ago. (Maybe two weeks now... I should be better at keeping track.)After a few feedings it looks and acts like it did before, but…
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  • my results from the LISTERINE® 21 Day Challenge!

    3 Mar 2015 | 2:19 am
    So, that photo above?  That’s my new, healthier smile.  And I LOVE it. I admit, I was a little skeptical that I’d be able to make over my oral care routine in three weeks.  But, you guys: it happened.  I finished the LISTERINE® 21 Day Challenge today, and I used antiseptic mouthwash every single day, morning and night.  And you know what I’m going to keep doing every day from now on?  That exact same habit.  I was hooked with in a few days, but here’s the funniest story from this past month.  My husband reads Sugarlaws, so he…
  • workweek chic

    2 Mar 2015 | 2:27 am
    So, here’s the thing. I used to post all these cute outfits that I’d wear on the weekends, and exactly none of the way-less-exciting suit rotation that I wore to work every. single. day. But lately, since my weekends revolve primarily around machine-washable clothes that can be spit up on (sigh, but it’s reality), I really haven’t had many outfits to photograph. But you know when I do get dressed up? For work! And since I started my own practice, I have a little more freedom to take fashion risks, even in the courtroom. The legal profession is very conservative, but…
  • Wishes for Baby

    27 Feb 2015 | 7:45 am
    From the moment your child arrives (or before!), you want nothing but the best for them.  A mother’s Wishes for Baby are the hopes and dreams that fill her heart and guide her decisions in shaping her child’s life.  I’ve teamed up with Fisher Price for their #WishesforBaby campaign. They’ve partnered with artist Adele Enersen to bring moms’ wishes to life in her stunning images!  (You may remember Adele from her beautiful blog, Mila’s Daydreams – if you’re not familiar with it already, she is such an imaginative and talented artist, and obviously an…
  • LISTERINE® 21 Day Challenge Update!

    23 Feb 2015 | 5:18 pm
    As you guys might remember from this post, I’m taking the LISTERINE® 21 Day Challenge this month!  In addition to my regular brushing habit, I’ve been using mouthwash twice a day to amp up my oral care routine and kill the germs that brushing misses.  I’m on day 13, which means that my gums are up to five times healthier now than they were when I started.  Not too shabby!  And I’ve definitely noticed a difference, just in these few weeks.  I’ve always loved that feeling of having a clean mouth right after brushing, but it never seems to…
  • to our baby boy, at nine months

    20 Feb 2015 | 1:52 am
    Baby Bear, Remember these letters?  I wrote you one every month for your first five months, and then got so busy being your mom that I forgot to write another one all winter.  A lot has changed since that last letter!  You’re like a different little kid now — closer to a toddler than a newborn, and every day lately reveals some new skill or word or expression that I’ve never seen before.  We’re in the middle of a smooth patch, and parenting right now is mostly just fun.  And yes, part of me misses that little baby who would snuggle for hours,…
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    Jenny Bakes

  • Mississippi Mud Bars

    2 Mar 2015 | 12:00 am
    As part of my ongoing Around the USA baking project, I decided the time had come to make something from Mississippi. The opportunity came while reading The Sharpshooter Blues by Lewis Nordan, set on the Mississippi delta.  I have been exposed to some Southern writers I wouldn't have known otherwise through my participation in the On the Southern Literary Trail group in Goodreads. This was one of the picks for February.Mississippi mud - the rich, goopy kind that happens when a river meets an ocean. Translated into a cake or a bar, you have to find something that oozes goo - so of course…
  • Cinnamon Chocolate Swirl Banana Bread from PaleOMG

    23 Feb 2015 | 12:00 am
    A few weeks ago, I mentioned that I'm hooked on recipes from Juli at PaleOMG.  No, she's not paying for endorsement. I think it's because so many people who do alternative baking seem to have taken the joy out.  I need joy with my food, even when it's good for me.  I have a hard time compromising taste and texture; knowing it is healthy is not enough! Her recipes seem to demonstrate an understanding of this need, and I have found them to be vibrant and flavorful so far.One Sunday, I had wanted to try her banana bread coffee cake, but my husband was uncertain. So I thumbed…
  • Tahini and Wholegrain Mustard Crackers from Eat Drink Paleo

    16 Feb 2015 | 12:00 am
    I hope you aren't tired of paleo recipes because this isn't the end!  I had picked up some Snow Camp cheese from a localish dairy, Goat Lady Dairy, at our favorite local-organic market, the Swamp Rabbit Cafe & Grocery. Swamp Rabbit is my go-to place for non-traditional baking - they have a better special flour selection than Whole Foods, not to mention gluten-free and vegan pastries galore, really good lattes, cheese-making supplies, and Turkish pogacha.  Anyway, I can spend a lot of money there!I bought this lovely cheese and as we drove home I said, "Huh, what we will eat the…
  • Churro Waffles from PaleOMG

    8 Feb 2015 | 12:51 pm
    Sometimes when I find a blogger I really like, I get stuck making their recipes for a while.  (Stuck isn't a bad thing exactly, but might be boring for my readers!) This happened with Smitten Kitchen, and now PaleOMG.  I actually found Juli at PaleOMG first through a cookbook that I got for review (OMG. That's Paleo?) and only then poked around her blog.Some people say that using baking soda makes a recipe not paleo, but I don't really care about paleo as much as I care about lower sugar, grain-free recipes. So if you are paleo, check the ingredient list and make a small change…
  • Low-Carb Low-Sugar Gluten-free Microwave Single Serving Brownie

    26 Jan 2015 | 12:00 am
    Well, you know, lower-carb. Lower-sugar.  I am not sure where the line is really drawn to call something actually low. I started with the recipe on the No. 2 Pencil blog, which makes a tasty regular one-serving microwave brownie.  JennyBakes' Low-Sugar Low-Carb Gluten-Free Single Serving Microwave Brownie2 tbsp butter 1-2 tbsp brown sugar splenda (6-12 carbs)pinch of kosher salt1 egg yolk4 tablespoons of almond flour (5 carbs)1 tablespoon of Hershey’s unsweetened cocoa powder (3 carbs)1 tablespoon of sugar free chocolate chips (optional, 9 more carbs)1. Melt the butter in a…
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    Real Baking with Rose Levy Beranbaum

  • Baking Bible Out Bakes: Hammantaschen, page 384

    1 Mar 2015 | 6:30 am
    You will love these Hammantaschen as they have a delicate and delicious crust. Step-by Step Photos THE POPPYSEED FILLING FILLING THE CENTERS SHAPING RESHAPING DURING COOLING IF NECESSARY
  • Dallas Part 3 of 4: The Pirch Visit & The Rise Event

    28 Feb 2015 | 12:31 pm
    A sunny Sunday morning paved the way to meet Connie at the Pirch showrooms. We were awe struck by the latest in kitchen and bathroom technology and designs. A fully equipped, state of the art, coffee and tea bar staffed by a barista, offered us cappuccinos to enjoy as Connie escorted us from room to room. Pirch rotates one of the top-of-the-line ovens from a manufacturer every 90 days for her and her staff to test and make recommendations for the sales staff and their clients, who are invited to bring their own baked goods to test out in the ovens. Along with showing us Miele, Gaggenau, Aga,…
  • Hector's Latest Take on My Cake--Gluten Free Génoise

    27 Feb 2015 | 6:30 am
    Last week, the Alpha Bakers made one of my favorite cakes from The Baking Bible, "the Lemon Posset," page 111. You can read about all of the results on their individual blogs if you click on Alpha Bakers Bake Along on the left side of this blog. It is fascinating to see all the different ways in which they used this ethereal cream that consists only of lemon, cream, and sugar. One person, Hanaa, even used it as a sort of tres leches by pouring it on top of the cake before it was set so that it saturated the cake. Hector used the posset as a glaze on a génoise made with 100% cornstarch.
  • Happiness is a New Bake Along!!!

    26 Feb 2015 | 6:30 am
    And this time the subject is bread. Here's what Alpha Baker par excellence Glori Berkel, who thought up this idea, posted on the home page of the Baking Bible blog. Out of our love for baking bread, some of the Alpha Baker's who are participating in the Bake Along for Rose Levy Beranbaum's new book The Baking Bible decided to do another Bake Along for Rose's epic bread book, The Bread Bible. The book has been out for several years but it's my go to book when baking bread plus it's well written and easy to understand. Note from Rose: The participants will be baking one recipe from the book…
  • Home Town Events: Baking Bible Tour part 12

    25 Feb 2015 | 6:30 am
    Back home in northwestern New Jersey, half of our tour still to come with events throughout New Jersey, New York, and eastern Pennsylvania. This included several radio interviews such as the one with my long-time friend June LeBell pictured above. First stop for a week of steady events was the Barnes & Noble in Somerville, New Jersey. A few years ago, we had stopped by the store on an impromptu visit and signed several of my books from the book shelves. The manager invited us back for a talk and book signing event when our book (which was still in the testing phase) would be released. We did…
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    Nosh With Me

  • Lemon Pound Cake with Lemon Essential Oil

    22 Feb 2015 | 1:30 pm
    I love lemon pound cake, and the more lemon juice or zest, the better! So when my friend Leah asked if I was interested in baking something and including an essential oil, I immediately said yes to the lemon oil! The oil is cold-pressed from the rinds of lemons, so it smells absolutely amazing and […]
  • Pão de Queijo (Brazilian Cheese Bread)

    1 Feb 2015 | 7:04 pm
    When I was in high school, we had to read The Jungle by Upton Sinclair. If you read the book, you can probably guess where this is going. I quickly gave up red meat, and haven’t eaten it to this day. I do eat poultry, but I toy with the idea of going vegetarian. I […]
  • Napa Valley Wine Train

    18 Jan 2015 | 5:32 pm
    Disclosure: I received two complimentary tickets for the Wine Train. And it was AWESOME. Last weekend, I had the opportunity to experience the Napa Valley Wine Train, and it was a day like none other! If you haven’t heard of the Wine Train, it’s a train that runs from Napa to St. Helena and is […]
  • 2014 In Pictures

    30 Dec 2014 | 4:18 pm
    It was a fun and delicious year both in and (mostly) out of the Nosh With Me kitchen. Thanks for being a part of it, and Happy New Year!
  • SOLD OUT: LA Cookie Con Info (and Promo Code)

    16 Dec 2014 | 10:16 am
    NOTE: THE ORGANIZERS HAVE SAID THIS EVENT IS SOLD OUT. Have you heard of LA Cookie Con? It’s like a dream come true–a day filled with sweets in LA! There will be samples, exhibitors, contests, celebrity chef/author appearances, pastry decorating classes and more. Plus, a portion of proceeds benefit Children’s Hospital Los Angeles. Save the […]
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    Baking And Books

  • New Window Blinds Can Make Such a Difference in Your Home

    Linda Wilhemsen
    28 Feb 2015 | 4:12 am
    At Imperial Blind and Shutter you will find all the window treatments that you could possibly want to see. They sell an abundance of many different kinds of window treatments. They have the best customer service and the also have some of the best prices. If you have a small budget for your new window treatments, you will be surprised at what you can buy with their great prices. They can usually beat any other competitor in the business. They also have another great feature that is individual to their company one, and that is their free services that most other companies charge extra for. They…
  • Everything You Need to Know About Colorado Weather to Avoid Roof Repair in Your Residential Area

    28 Feb 2015 | 2:35 am
    When people from out of state think about the weather here in Colorado, they tend to think the state gets a lot more snow than it actually does. Especially here in Denver, the weather can certainly disappoint if you are hoping to make snow angels on a regular basis. However, what many non-locals do not realize is just how unpredictable the rest of the weather around here can be. Due to this, it does not take long to learn that you need to have your roof prepared for a wide assortment of varying weather conditions. If you are planning on moving to the area, it is helpful to know about all the…
  • There are four pillars of effective spa marketing.

    lincoln Deffenbaugh
    26 Feb 2015 | 1:38 am
    Competition among spas is fierce.  This fierceness comes from the fact that, while most people love a great spa visit from time to time, there is a limited number of people who go to spas on a consistent basis.  Thus, all of the spas in existence are left fighting over this limited number of people.  To be fair, spas can market themselves so effectively that they actually get some people to come to them that have never been to a spa before, but this is more unusual than it is common. Since the competition is serious, spas have come to realize the importance of an effective marketing…
  • Four Reasons to have a Tree Service

    Mike Shea
    26 Feb 2015 | 12:30 am
    If you are a home owner like me then you probably have a few trees on your property. I have at least six trees in my backyard and three in the front. They make my home look nicer and give it some added curbside appeal. The only problem is trying to take care of all of them is almost a full time job. Different trees have various needs throughout the year and I was having a difficult time keeping up. Especially in the fall when my front lawn is utterly carpeted in fallen leaves. I felt completely overwhelmed until I hired a tree service to maintain my trees and keep my yard looking great. To…
  • Last minute checklist for your wedding

    25 Feb 2015 | 5:24 am
    Congratulations, you did it. You have gone through the months and months of seemingly endless wedding planning and have found your wedding venue, your DJ, your caterer, your cake, your dress and your future husband or wife. The finish line is in sight but there are still a few last minute things that you need to take into consideration to make sure that everything goes just as you imagined it to go. For a month or two before the big day, you should be checking in with all of your vendors and checking that they have all of the right information. You want to make sure that you catch any…
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    Baking Bites

  • How to Use Tea in Baked Goods

    3 Mar 2015 | 12:59 pm
    At its simplest, tea is a beverage made from pouring hot water over cured tea leaves. We have a huge variety of teas available to us because it is easy to add flowers, spices and herbs to those basic leaves to create a wide range of wonderful beverages in all kinds of different flavors. Tea can be a wonderful addition to baked goods because of that complexity and it can add many layers of flavor to what would otherwise be a simple recipe. Tea can be used in a couple of different ways and the way that works the best for you is going to depend on what type of recipe you’re making. Brewed…
  • Blood Orange Brownie Sandwich Cookies

    2 Mar 2015 | 1:39 pm
    The bright, zesty flavor of oranges always pair well with rich, creamy chocolate. It is versatile enough to be a good match for dark, milk and white chocolates, but even though it can pair with a wide range of flavors, I often find that chocolate and orange desserts can be a bit uninspired. These Blood Orange Brownie Sandwich Cookies are a fun take on the classic pairing of chocolate and orange, and one bite will rekindle your interest in this delicious flavor combination. The cookies start out with brownie-like cookie rounds. The cookies are made with a rich batter that uses two different…
  • Chocopologie: Confections & Baked Treats from the Acclaimed Chocolatier

    2 Mar 2015 | 7:00 am
    Chocolate is a wonderful ingredient, but it can be a tricky ingredient to work with at times. Chocolate can burn easily and needs to be handled carefully to ensure that every recipe you make with it, from the simplest chocolate chip cookies to the most elaborate truffles, turns out perfectly. A chocolatier is going to be a great resource when it comes to working with chocolate and you’ll find dozens of recipes from master chocolatier Fritz Knipschildt in Chocopologie: Confections & Baked Treats from the Acclaimed Chocolatier. This cookbook is for chocolate-lovers and gets right into…
  • Mango Crumble Pie

    27 Feb 2015 | 3:11 pm
    All kinds of fruit can be used to make pies, from crisp apples to juicy berries and tender stone fruit. Though they’re not commonly used for pie fillings, tropical fruits can also make amazing additions to pie and this Mango Crumble Pie proves it. The pie is loaded up with tender, juicy mango pieces that make for an amazingly flavorful filling. The filling is topped with a buttery streusel that is laced with ground allspice – which adds a subtle hint of spice to contrast with the fruit – and contains shredded coconut. The streusel adds a flavorful, crisp topping that is a…
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    Cupcake Project

  • How to Make Candy With Only a Potato, Nutella, and Sugar

    3 Mar 2015 | 8:57 am
    My Nutella potato candy has the consistency of fudge and tastes like Nutella with the sweetness of white chocolate! But really, candy made with potatoes?  Yes, potatoes.  You’ll never know they are there.Read the full article here
  • Hamantashen Pie

    25 Feb 2015 | 11:17 am
    Purim is almost here and it’s time to start thinking about hamantashen (the triangular cookies that are supposed to remind us of evil Haman’s hat).  Hamantashen, like all Jewish foods, can be made with a variety of different doughs and fillings.  Family traditions are influenced by great-grandmothers who toted recipes from the old country. It’s “pie” time for a change, so I’m twisting tradition by creating this hamantashen pie.  The pie’s top crust is a veritable hat shop with its selection of triangular hamantashen.  However, the whole…
  • Got PMS? Eat This!

    18 Feb 2015 | 10:36 am
    I asked what you crave when you have PMS and while I heard what I expected (chocolate), I also learned that a lot of you need your salty snacks – like potato chips! I created chocolate potato chip PMS pie to cover all of your PMS food needs.  PMS pie has gobs of chocolate, two layers of potato chips (one layer is a potato chip crust), and a salted caramel topping for good measure!  It is intense in a wonderful way, unlike that monthly migraine.Read the full article here
  • How to Make Pie Crust From Potato Chips

    17 Feb 2015 | 8:43 pm
    My mind is officially blown!  I can’t believe how pretty a pie crust made from potato chips can be – plus, potato chip crust is so easy to make! If you peek over the potato chip pie crust rim in my photo above, you may be able to tell that the pie in the photo is a chocolate pie (it’s my PMS chocolate potato chip pie).  However, potato chip pie crust could also work will with banana cream pie or caramel pie or many other pies – share your ideas in the comments!!Read the full article here
  • Cutie Pie

    10 Feb 2015 | 11:04 am
    I love my cutie pie!  Don’t you love yours? Of course, I’m talking about this little guy, who is getting bigger every day:Read the full article here
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    David Lebovitz

  • The Two-Hour Goodbye

    2 Mar 2015 | 8:23 am
    I am definitely slowing down, because ever since arriving in France, when I’m out and about, as midnight approaches, my head starts rolling back toward my neck, which I have to make an effort to snap back when I’m à table or at a party with mes amis françaiss. When I was younger, I regularly stayed awake until 2…but usually 3am, with friends and co-workers, drinking wine, bowling, or just watching tv after work, unwinding with the baker’s favorite dinner: A big bag of tortilla chips and a jar of salsa. Times have certainly changed, and now by 11pm, I’m ready to brush my…
  • Double Chocolate Pudding with Caramelized Cocoa Nibs

    24 Feb 2015 | 5:11 am
    I’ve been a bit out of sorts recently, getting a little buried under things that are less-fun than cooking and baking. Fortunately, I gotta eat. And I also have to have chocolate, frequently. (As in, daily.) Otherwise I turn into some kind of crazed person. It’s a little strange, but I guess there are odder things to be addicted to. But if I don’t have a tablet of chocolate in my kitchen (or living room, or bed room, or…), I go a little mental and find myself wandering around wherever I am, searching for a bar to break the end off of and nibble on. Which is why unsweetened…
  • Chez Dumonet

    20 Feb 2015 | 6:49 am
    One of my downfalls is that I do not have a photographic memory. Sometimes I go out to eat and the next day, I have less of a recollection of what I ate (and drank) than some of my esteemed colleagues who write about restaurants so eloquently do. (My memory is gradually been replaced by the camera on my phone.) In this case, as soon as I got home, I wrote up some notes from the meal and quotes from the chef, which some rather concerted efforts to find on my computer failed to turn up. That said, all the meals that I’ve had at Chez Dumonet, a spot-on classic Parisian bistro, have been…
  • Rödel Sardines

    16 Feb 2015 | 7:38 am
    I know. It’s hard to get people excited about tinned sardines. I’ve eaten them casually for most of my life and never gave them all that much thought. But with sustainability issues and delicious spreads that you can make with the flavorful fish – and the fact that they make an almost instant lunch – I’ve found myself making sure that I always have a stock of them in my pantry. In France, there are several very good brands of sardines that are available, from the Connétable brand (found in supermarkets), to fancier brands – and tins – like…
  • Chicken Marsala

    10 Feb 2015 | 6:49 am
    Who knew I (or more to the point, Paris) was so ahead of the curve? Last year, when I wrote about the preponderance of purple populating Paris, a few readers pointed out that the color orchid was named The Color of the Year by tastemakers, Pantone. And recently, I made Marsala-baked pears, only to find out that, yup – this year, Marsala is the color of the year. So if you’re interested in finding out what the color of the year is going to be for next year, keep an eye on this blog. Continue Reading Chicken Marsala...
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  • March 2nd: Belfine Easter Chocolate Pops

    James Edwards
    1 Mar 2015 | 11:00 pm
    Kcal ??? Fat ??? Fat(sats) ??? Carbs ???Is it really March already!? You bet it is! That means all the nonsense holidays are out the way and it's time to get stuck into the better ones! We of course categorise our favourite holidays by the ones that bring more chocolate, and yes EASTER you wont be surprised to hear is our favourite time of year. The reason being of course here @ChocMission towers we are very lucky and we get inundated with samples at this time of year. Suffice to say if you are one of the many chocolate producers that send us stuff you have to make sure you stand out from the…
  • February 27th: Mentos Choco & Mint

    James Edwards
    26 Feb 2015 | 11:00 pm
    Kcal 406 Fat 7.8g Fat(sats) 5.0g Carbs 80.0g (per 100.0g)The brand Mentos is mostly known for it's hard shelled chewy mints sold throughout Europe and America. Well our world was turned upside down when we found these all NEW Mentos Choco & Mint packs on sale in one of our local supermarkets. Offering us the proposition of 'caramel chews with mint chocolate centres' we had no idea what to expect. This wasn't just the first time we had seen a chocolate product from Mentos, but it was also the first time we had seen them attempt a caramel one! Here is what we thought ...We bought these…
  • February 25th: Nestle Blue Riband Coffee Cream

    James Edwards
    24 Feb 2015 | 11:00 pm
    Kcal 99 Fat 4.7g Fat(sats) 2.8g Carbs 12.8g (per wafer)Like many an office coffee/tea room around the country we are always on the look out for new chocolate biscuit options to brighten up our day. Kit Kats, Cadbury biscuits, Tunnocks Tea Cakes, these are the most common things we buy week to week but this week things got changed up a bit and we've managed to find ourselves a new favourite in the form of these Nestle Blue Riband Coffee Cream wafer biscuits.We found these on sale in our local Sainsbury's on an introductory £1.00 deal in the chocolate biscuits aisle. The £1.00 of hard earned…
  • February 23rd: Cadbury Dairy Milk Freddo Sprinkles

    James Edwards
    22 Feb 2015 | 11:00 pm
    Kcal 93 Fat 4.9g Fat(sats) 3.0g Carbs 11.0g (per bar)Much has been made over the lack of Dairy Milk flying around some Cadbury products this Easter *ahem - See HERE*, but one chap that isn't lacking on the Dairy Milk front is our dear friend Mr Freddo. Ahhh Mr Freddo, we've had a few run-ins down the year, we've mainly remained advocates of this chap but one thing we've never been impressed with is how his price has gone up over the years. We remember being able to buy a Cadbury Freddo for a meagre £0.10 in our local corner shops - well the game has changed now folks, he's likely to cost you…
  • February 20th: Belvita Breakfast Choco-Hazelnuts Tops

    James Edwards
    19 Feb 2015 | 11:00 pm
    Kcal 76 Fat 2.7g Fat(sats) 0.6g Carbs 11.5g (per biscuit) Here @ChocMission if you give anyone in our team the chance to have more time in bed clocking up the zzzzzz's or more time to have breakfast it's always the latter which we choose. Most the time this means we are massively pushed when it comes to having breakfast, arguably the most important meal of the day if you listen to some people. Well Belvita are on of those brands trying to offer us an easy out. They have several of breakfast biscuit options that we occasionally try from time to time to make sure that we are all well fed…
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  • How to Make Despicable Me Cupcake Toppers

    3 Mar 2015 | 7:17 am
    I hear a new Minion movie is coming this Summer. But it’s hard to imagine these lovable characters getting any more popular than they already are! Their cute goggles and facial expressions make them a big hit with the kids. These steps will transform them into fondant cupcake toppers for your Minion fan. See Also:… [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…
  • How To Make A Blue Velvet Naked Cake

    Farwa & Abeer
    18 Feb 2015 | 7:30 am
    Naked cakes are so popular these days, especially for weddings! They are elegant and you can decorate them with fresh flowers or fresh fruits or both! You can even make different colored frostings and different colored cakes to really match the theme of your event. The cake that I am sharing with you today is… [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 Blue Velvet Naked Cake appeared…
  • How To Make Mini Love Letter Cakes

    Farwa & Abeer
    12 Feb 2015 | 10:37 am
    I have seen lots of love letter cookies but I haven’t seen many love letter cakes. So, I prepared a tutorial for these mini love letter cakes today. They are just so adorable, simple and perfect for Valentine’s day! To make these cakes, you will need the following supplies: Chocolate cake Buttercream icing White fondant… [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 Mini Love…
  • How to make a Love cake

    Farwa & Abeer
    11 Feb 2015 | 8:24 am
    I am in “love” with today’s “LOVE” cake! I like the simplicity of this cake… it’s clean, pink, effortless and totally romantic! I didn’t add any type of topper on top of this cake because I felt like it was overwhelming the cake design. You can add one if you like though. I also decided… [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 Love cake…
  • How To Make Valentine’s Day Underwear Cookies

    4 Feb 2015 | 1:37 pm
    I’m all about making sweets for my sweetest on Valentine’s Day. I usually go with something that’s a little cheeky, but never too risqué. That’s where these cute underwear cookies come in. They’re fun to make, a little tongue-in-cheek and definitely suggestive without being raunchy. Plus, these are easily personalized by switching up the stitching and changing… [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…
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    Cupcakes Take The Cake

  • Cupcake Recipes, Mug Cakes and Pantry Tips: The Latest Posts on

    3 Mar 2015 | 9:22 am
    Check out the latest posts on  Red Velvet Cupcakes using recipe from the cookbook, Dessert For Two Erin Go Bragh, a recipe for Chocolate Stout cupcakes Five Tips For Starting A Cupcake Business Instant Cupcakes In A Mug 9 Essential Kitchen and Pantry Items For Cupcake Baking Strawberry Cheesecake Cupcakes Recipe Caramel Popcorn Cupcakes Recipe Chocolate Blueberry Cupcakes
  • Rocking Horse Cupcake

    2 Mar 2015 | 2:20 pm
    This rocking horse cupcake is so creative. Check out the Cupcakes on post on pull-apart cupcakes.
  • Watch Today's Google Hangout About Baking With Booze Here at 5PM EST

    1 Mar 2015 | 1:16 pm
    On today's #getbaked, we will be talking about "Baking With Booze". Our guests:  Meghan McGarry,, (@butrcreamblondi) Meghan McGarry is a pastry chef, professional recipe developer and culinary personality, who loves to glam up desserts. Her popular site,, documents her one-of-a-kind dessert makeovers, and was named one of the Top 10 Baking Blogs
  • Dark Chocolate Cupcakes With Speculoos Cookie Butter Frosting

    1 Mar 2015 | 12:05 pm
    Speculoos is a Dutch biscuit typically baked during the Christmas holiday. Lotus makes a Speculoos cookie butter that you can eat any time of the year. Grace Chan made these cupcakes with Speculoos Cookie Butter Frosting. Ingredients for the frosting: 150g unsalted butter, softened  1/2 cup cookie butter spread  1 cup confectioners sugar  1 tbs milk Instructions: a mixer cream
  • Friday Links: A Dollop of Frosting And More

    27 Feb 2015 | 8:31 am
    Happy Friday, people.  I have been waiting patiently for the internet to stop talking about llamas and dresses. In the meantime,  check out the links below. Marlo Scott, owner of Sweet Revenge, is hosting a class on How To Write A Business Plan on Saturday, February 28. Heather Saffer, who wrote one of my favorite cookbooks, The Dollop Book of Frosting, now has a line of frostings that is
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    Cookie Madness

  • Scottish Shortbread Fingers

    3 Mar 2015 | 10:31 am
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time My grocery store has been trying to unload some about-to-expire Plugra butter by selling it for $1.58 per pack (8 oz). At first I wasn’t sure whether to bother with the sale since the butter’s freshness date was up in two weeks, but I came to my senses and bought a couple of packs anyway.... Read More... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Chocolate Covered Marshmallows

    28 Feb 2015 | 3:12 pm
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time This week I discovered how to get on my 13 year old daughter’s good side. I put a chocolate covered marshmallow square in her lunchbox and she’s been nice to me all weekend! Okay, so it’s only Saturday and she’s been at a school event most of the day, but I’ve gone a full 24 hours... Read More... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Chocolate Marshmallow Squares

    26 Feb 2015 | 12:37 pm
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time This recipe is a twist on an old favorite called Lake Travis Mud. The mud, which is one of my favorite easy candies, uses mini marshmallows, but these chocolate marshmallow squares use large marshmallows so you get a higher ratio of marshmallow to chocolate, making each piece a little lighter. So yes, these are... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
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    Pink Cake Box Custom Cakes & more

  • Intern Spotlight at Pink Cake Box: Marcie

    Anne Heap
    3 Mar 2015 | 7:32 pm
    Intern Marcie hard at work icing a cakeMeet Marcie, our intern extraordinaire! Marcie is a student at The Culinary Institute of America, in Hyde Park, NY. She is completing her 15 week externship with us and has been doing an incredible job! She is a great self starter and has become very proficient at multi-tasking – doing everything from making cookie dough to cake pops to filling and icing cakes, as well as decorating some custom cakes! A typical day for Marcie starts by filling the Boutique case – which includes baking off fresh cookies and other items. She may work on…
  • Parisian Themed Gender Reveal Cake

    Anne Heap
    28 Feb 2015 | 4:50 am
    Our good friends and Pink Cake Box delivery partners Matt & Kathy celebrated their gender reveal party this week with this Parisian themed cake. Macaron & Eiffel Tower Topper for Parisian Themed Gender Reveal Cake The cake was topped with a pink and blue macaron and miniature Eiffel tower. Along the side of the round cake was a hand painted scene with the family strolling through Paris. The Cote family enjoying a stroll in Paris! Scene includes a poodle, a mobile cafe and kite And after cutting the cake the surprise was gender was revealed! First cut of the gender reveal cake!
  • Serge’s Lego Birthday Cake

    Anne Heap
    23 Feb 2015 | 7:03 pm
    My big brother just turned 40! For several years we’ve been posting cakes for Serge going back to one of his first specialty cake seven years ago: When Serge graduated from his Cardiology fellowship we celebrated with the classic board game Operation! And for his 35th birthday we created a bust of Serge: So for his 40th we commemorated one his favorite childhood pastimes – legos! Always a kid at heart – Happy Birthday Serge! Serge’s 40th Lego Cake – Everything is Awesome! The post Serge’s Lego Birthday Cake appeared first on Pink Cake Box Custom Cakes &…
  • Pink & Gold Carousel 1st Birthday Cake

    Anne Heap
    21 Feb 2015 | 8:40 pm
    Mia celebrated her first birthday this weekend and we were fortunate to help make the event special with this pink & gold carousel themed cake. We’ve had the honor of creating several cakes for Mia’s family including their wedding, baby shower and son’s first birthday! Mia’s First Birthday Cake The top of the cake includes a Victorian inspired glittery gold “1” at the peak of a scrolled golden carousel with horses. The next tier, separated by metallic gold separators, i sdecorated with light pink fondant and encrusted with gold sequins. Close-up of…
  • “Be My Valentine!” Cake Collobration

    Anne Heap
    15 Feb 2015 | 6:57 am
    Happy Valentine’s Day! Jaque Mouseon and Rosie Delephanté! “Love with no boundaries. Your future depends on your capacity to love “ – Paulo Coelho Close up of Rosie Delephanté with Heart of the Ocean blue diamond We are proud to be part of the “Be My Valentine!” collaboration for this Valentine’s Day. Thanks to Zorica’s Cake Art by Hajnalka Mayor, for inviting us! The collaboration is dedicated to all who would like to be in love without boundaries, without fear or discrimination. We believe, everyone has the right to be loved and be in love…
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  • New Site Design and Features for!

    Lori Lange
    2 Mar 2015 | 3:00 am
    You’ve probably noticed that we’ve done some cleaning up around here!  RecipeGirl has a brand new site design thanks to our fabulously talented web design company:  Purr Design.  The look is a lot cleaner, there are a LOT fewer advertisements, and the load time for the site should be much quicker. is also MOBILE FRIENDLY now… so you’ll view it nicely on your cell phone or on your iPad if viewing the site from one of those devices.  Follow the yellow circles below for a little visual tour of what you’ll find with the new site design:…
  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    28 Feb 2015 | 3:00 am
    Here’s another favorite post of the week:  Stuff I’ve Gotta Share and You’ve Gotta See.  I have so many fun things to share with you this week! Here’s my latest post on Parade Magazine‘s blog:  16 Family Friendly Dinner Recipes Your Whole Family Will Eat.  I’ve gathered a bunch for you to browse, and I tried to choose things that would be appealing to both adults AND kids! Another post I shared on Parade‘s blog:  Spinach Stuffed Mushrooms (seriously good!!) Continue Reading Stuff I’ve Gotta Share and You’ve Gotta See... ©2015…
  • Broccoli Slaw

    Lori Lange
    25 Feb 2015 | 3:00 am
    This is a fabulous side dish salad to serve with grilled meats or pulled pork:  Broccoli Slaw I have to admit.  I absolutely love this salad.  I mean… I really, really love it.  I tend to have an affinity for the sweeter things in life, and this slaw has a sweet and tangy dressing.  So for us sweets-lovers, this recipe is for us.  More things about this slaw that make it appealing:  it’s crunchy and colorful and delicious.  Continue Reading Broccoli Slaw... ©2015 RecipeGirl | Permalink | 15 commentsThe post Broccoli Slaw appeared first on RecipeGirl.
  • Chicken Mushroom Fettuccine

    Lori Lange
    23 Feb 2015 | 3:00 am
    Here’s a delicious and easy pasta recipe:  Chicken Mushroom Fettuccine This is a comforting pasta dish full of hot fettuccine noodles that have been tossed in a light cream sauce with oodles of sauteed mushrooms and chicken.  My husband and I happily gobbled up every bite of this dinner.  My 13-year old is still refusing to eat mushrooms.  I’m thankful that he’s beginning to eat tomatoes… and that he’s fairly willing to try most other vegetables, but I just can’t get him to eat those darn mushrooms.  Oh well, more for me!  I keep telling him that…
  • Pineapple Upside Down Cake

    Lori Lange
    20 Feb 2015 | 11:10 am
    Simply the best version of this classic recipe: Pineapple Upside Down Cake A friend of mine was coming over to our house for a visit with her boyfriend (who happened to be having a birthday).  She asked if I might be willing to whip up a pineapple upside down cake for the occasion as her boyfriend was crazy about this variety.  Since I didn’t already have this cake on the website, I was happy to take on the challenge.  I baked it once and it wasn’t quite perfect enough.  I made some minor changes, baked it again, and it was absolutely perfect.  In fact, it was so perfect that…
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  • Dijon Ham Steak Recipe

    1 Mar 2015 | 9:39 am
    This Dijon ham steak is a great recipe to prepare for dinner or Easter. What I like about ham steak is that it is easy and quick to prepare. This recipe is very simple and will be finished in no time at all. The ham is fried in a skillet while being brushed with a Dijon and maple syrup glaze. The glaze is a combination of Dijon mustard, maple syrup, rice vinegar and chicken broth. All of the glaze ingredients are mixed in a bowl. I like to serve this ham steak with a salad and mashed potatoes and gravy. This glaze will also be great on chicken or pork chops. Enjoy. Dijon Ham Steak Yield: 4…
  • Homemade Chorizo Recipe

    26 Feb 2015 | 9:05 am
    You can easily purchase chorizo sausage from the store but making your own is so much better. This recipe for homemade chorizo uses simple ingredients, many of which you probably already have on hand. Chorizo is ground pork that is mixed with various spices. In this recipe the ground pork is mixed in a bowl with the spices and cider vinegar. You can adjust the amount of heat in this recipe to your liking by adding more or less red pepper flakes. You can also add some cayenne pepper if you choose. Once the sausage has been prepared it can be put into casings, formed into patties or left in…
  • Shrimp Mac and Cheese Recipe

    23 Feb 2015 | 9:59 am
    Here is a copycat recipe for the shrimp macaroni and cheese from Bubba Gump Shrimp Co. Restaurant. Unfortunately, we do not have any Bubba Gump Shrimp Company Restaurants in the area, so I have never tried the actual dish. However, one thing is certain, this mac and cheese is delicious. The shrimp are seasoned with Cajun seasoning, cooked in the frying pan and then mixed right in with the mac and cheese. The mac and cheese uses two different types of cheeses—cheddar and Monterey jack. The shrimp mac and cheese mixture is placed into a baking dish, topped with seasoned breadcrumbs and then…
  • Homemade Caesar Salad Dressing Recipe

    21 Feb 2015 | 10:13 am
    When preparing a Caesar salad having a good dressing recipe is always important. Making your own Caesar salad dressing is so much better than the kind you can buy bottled in the store. This dressing is easy to prepare and consists of ingredients such as mayonnaise, garlic, anchovy paste, Dijon mustard, Worcestershire sauce and lemon juice. To prepare this dressing simply whisk all of the ingredients together in a bowl and it is ready to be served. I like to use this dressing on a classic chicken Caesar salad which consists of romaine lettuce, parmesan cheese, grilled chicken, and croutons. If…
  • Corned Beef Grilled Cheese Recipe

    19 Feb 2015 | 9:47 am
    If you are looking for a great grilled cheese sandwich recipe to prepare for dinner or for St. Patrick’s Day, this corned beef grilled cheese is perfect for you. This sandwich is packed with sliced deli corned beef, onions, and jarlsbeg cheese. If you cannot find jarlsbeg cheese, you can replace it with shredded or sliced Swiss. The best part about this recipe is that the onions and corned beef are mixed with a sauce that contains dark beer, Worcestershire sauce, and mustard. The sauce really adds a nice flavor to this grilled cheese sandwich. The bread that is used in this recipe is marble…
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    The Butterfly Sweets Blog

  • Wild Wild West

    2 Mar 2015 | 10:57 pm
    This past weekend, my amazing 11 year old graduated from Cub Scouts into Boy Scouts.  There's always a big ceremony for this, along with a party that's called the Blue and Gold Banquet.For the past 5 years, I've made cakes for the banquet, but this year since my son was graduating, I wanted it to be special.  We had the group of boys over one night for a meeting, and let them design the cake themselves!Years ago, back when they were all tiny 1st Grade Tiger Cubs, they named their den The Rattlers ("We're Den 3!  We do our Besssssssssssssssssst!"), so that was their jumping off…
  • Chalkboard Love

    9 Feb 2015 | 9:00 pm
    It's that time of year again!   Sweet Times in the Rockies, 2015 edition.  This is a cake competition that is held at the Denver Convention Center, during the Denver Home and Garden Show.Lately this competition seems to be one of the few times I am able to cram making a cake into my schedule (being a mom to three young kids is crazy busy!), but I am SO glad that I do this every year;  being able to be creative and stretching myself to make something beautiful.  And I LOVE THIS CAKE.The design was heavily influenced by The Sweet and Saucy Cake Shop, mostly the top and…
  • Shabby Chic Modern

    18 Feb 2014 | 9:01 pm
    This cake, I'm pretty sure, is special.  I'm in a haze of infatuation over it.  I love its warm gold leaf, and the pattern on the double barreled tier, and just everything else.This is my Sweet Times in the Rockies 2014 cake!  It was labor intensive, and a couple of those tiers were redone three times (*ahem* slightly embarrassing to admit) but I don't care.  Because it turned out just like I wanted it!My first vision of this cake was to base it on the theme of the movie Frozen.  I researched patterns and colors for a good month (you can see that here on…
  • Valentine's Cake

    14 Feb 2014 | 7:25 pm
    Happy Valentine's Day!  Last week I made this beautiful Valentine's cake, which I am unabashedly in love with.  This was my first time with silver leaf, a technique called the wax paper transfer method, and ruffle roses.  The techniques are time consuming, but not overly difficult.Last year when I won first place at Sweet Times in the Rockies, one of the things tucked into my gift bag was a free Craftsy class.  It went unnoticed for a long time because it was hidden among the other papers and leaflets, but when I found it, I promptly used it for Jessica…
  • My First Gingerbread House from Scratch

    23 Dec 2013 | 4:55 pm
    Gingerbread houses have always had two speeds for me:  Those kit things you get from places like Target, or those impossibly detailed ones like Martha Stewart makes with sugar stained glass windows or by the really intense competitors at OSSAS.  I wasn't really up for attempting a Martha Stewart one, and every year I let my kids make one of the kits but I try to let them do that all on their own.A week or two ago I was on Pinterest and came across a really beautiful gingerbread house that wasn't fussy, or overly complicated, or anything else.  It was just lovely.  And as I…
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    Bake My Day!

  • February celebration recipe is on!! Kouign Amann

    16 Feb 2015 | 1:28 am
      Nous célébrons aujourd'hui le septième anniversaire…. en francais! That should say that we Babes are celebrating our 7th anniversary this month, with a French, or rather a Breton bake fest. A Brittany buttery pastry all deceptively light and fluffy and puffy, called Kouign Amann. Lien is the Master of the Kitchen (yes she is, look at that picture above…. mouthwatering!) and she proposed to bake Kouign Amann. Due to family circumstances I was not able to bake this month. I would love to see you hop over to my fellow Babes and celebrate with them. The Bread Baking Babes (current…
  • It’s brioche… nutella… flower or flour?

    16 Dec 2014 | 1:57 pm
    An oh so sweet and dark secret revealed today! Posting day for the Bread Baking Babes shows us what Cathy chose this month. As our Kitchen of the Month she couldn’t have picked a better one because after all this is December and for us Dutchies it means we barely survived the Sinterklaas shoppingstress to be catapulted in Christmas spirits and all that comes with that. Who needs a difficult bake? (No hands?) Well then, who needs a show stopper that looks far more difficult than it really is? Now we’re talking! So that’s what we have here: A Nutella brioche flower. As you might know I am…
  • Even (even?) iets anders…. quilting the day away

    11 Nov 2014 | 6:03 am
    Ik ben iets aan het doen waarvan ik geroepen heb dat ik er noooooit aan zou beginnen! Ik bedoel maar, als je een naaimachine hebt ga je toch niet moeilijk zitten doen om met de hand te naaien. Nou.. jawel dus. En ik vind het nog leuk ook! Wat zeg ik: leuk? Het is behoorlijk verslavend. Het gaat ook zo snel en het resultaat is ook snel al leuk. Nu nog bedenken hoe of wat. Hmm de bovenste foto waar de sterretjes op de salontafel liggen maakt wel een heel leuk plaatje. Zouden ze zulke stof ook hebben aan de meter? Voor de randen? Haha alsof ik al zover ben.. dat duurt nog wel even. Voorlopig ben…
  • Bread by Dean Brettschneider

    9 Nov 2014 | 11:39 pm
    This book was due to arrive in halfway October but I guess the bake happy people at our national Post service had trouble delivering it because they liked it too much? Finally it arrived; a brand new baking book to browse… the cover alone makes you want to skip all sane advice on eating your veggies and varying your diet and keep your meals to bread and bread alone. This is the newly European released book:  Bread by Dean Brettschneider. Remember Pie? The book that made my mouth water? Well this is another book in the series by Dean Brettschneider and again the lay out is equally…
  • Caramelized onion herb cheese bread

    16 Oct 2014 | 12:03 am
    Sounds good no? Let me tell you it tastes even better than it sounds. What’s not to like about Katie’s choice this month? Wait, maybe we could add some bacon? I didn’t, not this time but I think it’s a sound idea. But first, yes you heard it right, Katie is back with her choice for a filled semi-braid acting as Kitchen of the Month. A rather straight forward herb scented dough, part whole wheat, filled with caramelized onions and cheese… Lovely!I used King Arthur’s White Whole Wheat (a 2 kg bag travelled all the way from their hometown in Vermont to my hometown in the Netherlands)…
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    Sweet Tooth

  • Bakery Fair 2015

    Sweet Tooth
    15 Feb 2015 | 4:24 am
    Bakery Fair is held every other year and I have been to the fair 3 times in a row now. Bakery Fair is held at the World Trade Center in Pasay City, it started January 30 to February. The who's who of the culinary industry is there, there are a lot of manufacturers that held mini demos in their perspective booth showcasing their new products. The are lots of machineries needed for baking and factories. I of course was there to ogle on the latest in the baking industry. I went window shopping for what I would need in my future pastry shop. Good thing though that I was able to drag Emy there, he…
  • Midnight Baker is Born

    Sweet Tooth
    10 Feb 2014 | 12:06 am
    I've been neglecting my blog I know for that I do apologize. I've been quite busy for several months now. I'm dipping my toes in the food world and been taking in special orders for weddings and birthdays. As regular readers of this blog noticed that I love attending baking classes, I even went and got my certificate in baking. I just love baking so much that when I'm in the kitchen it doesn't feel as if I'm doing work. I was in this rut that I didn't feel as if my baking is good enough that people would actually pay good money for it. Luckily, I met someone who gave the push that I…
  • Sugar Free Blueberry Cheesecake

    Sweet Tooth
    3 Feb 2014 | 10:40 pm
    Merry Christmas Everyone! I know I am days too late but its better than never, right? Anyway, I got way too busy this season amidts all the shopping and baking that had to be done. I somehow neglected my blog. I also got a new hobby that also eats away my blogging time, I'm now into scrapbooking and I'm finding a way to merge this blog with that blog so I'm only maintaining one blog much less hassle for me and I get to update it more often. So please bear with me as I try to decide what to do.With all the hustle and bustle of the season, I wanted to make something simple and yet delicious and…
  • Day 9: Fried Dough

    Sweet Tooth
    31 Aug 2013 | 12:26 am
    Is it Donuts or Doughnuts? However you spell it, it means heaven for doughnut fiends!  Luckily I’m not one of those people. I can easily resist a doughnut unlike cookies or cakes or chocolates! Haha… as you can see I have enough temptation to last me a two lifetimes. Is is so much less finicky than Croissant dough but not less interesting.I’ve tried making doughnuts before so class for me was quite easy. What I love about today is our instructor Chef Vicky is so good! I really learned a lot from her! It’s not just following the recipe but understanding how to control the yeast to…
  • Day 8: Buttery Croissants and Danish

    Sweet Tooth
    23 Aug 2013 | 11:32 pm
    Goodbye Puff Pastry and Hello! Croissants and Danish...I made a braided Danish before during one of the monthly challenges in Daring Bakers, if I remember correctly my family enjoyed it but of course I cannot say that it was a success because I have no idea what is it suppose to taste like.Now my croissant is another story..I tried making laminated dough once and haven't tried it since. All I remember is the mess I made with the butter oozing out of the dough; every time I would roll it out the butter is their taunting me. In the end it turned out as a lump of dough with butter oozing out…
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    Cheese Underground

  • American Stinkies in the Spotlight

    Jeanne Carpenter
    22 Feb 2015 | 10:56 am
    American cheesemakers are finally beginning to rival the greatstinky cheeses of Europe.More American cheesemakers than ever before are perfecting the art of crafting stinky cheese. Once a category limited to just smell-my-feet Limburger and German-style smear-ripened Brick, American stinkies are arcing into the realm of the greats: Taleggio, Reblochon, Alsatian Munster. This category of cheese, similar to strong coffee, hoppy beer or aged Scotch, can be an acquired taste. But once you get a taste for this kind of cheese, you'll drive miles to find a good one.Here are five of my American…
  • On Location: In Pennsylvania Studying Cheese & Eating Whoopie Pies

    Jeanne Carpenter
    11 Feb 2015 | 5:55 pm
    Well, it's official, I love Pennsylvania. Not only does this fabulous state host one of the best cheesemaker conferences I've ever attended, it also makes a whoopie pie that will literally be the best thing you've ever eaten in three bites.Maybe I'm still riding the sugary high of this hand-made bad boy from the Rotelle family at September Farm Cheese in Honey Brook, PA:or perhaps it's the cheese induced coma I've been in the past two days, but I'm telling you, the little burg of New Holland, Pennsylvania - birthplace of New Holland Equipment, home to my favorite hay rake growing up on the…
  • CheeseTopia Debuts in Milwaukee April 12 - Tickets on Sale Soon!

    Jeanne Carpenter
    5 Feb 2015 | 7:00 am
    Exciting news, cheese peeps. Today I announced that CheeseTopia, a new one-day traveling festival that aims to bring the best of the Midwest’s farmstead and artisan cheeses to the heart of the city, officially debuts in Milwaukee on April 12. Tickets are $25 and go on sale to the public on Feb. 24 at 10 a.m. Members of Wisconsin Cheese Originals may purchase tickets one week earlier. All tickets will be sold in advance.The event will take place inside the Pritzlaff Building, a renovated warehouse in the Historic Third Ward of Milwaukee. More than 20,000 square feet of floor space will be…
  • I Have Yet to Find a Problem that Can't be Solved with Cheese

    Jeanne Carpenter
    27 Dec 2014 | 5:35 pm
    After nearly two years of working full-time at a retail cheese counter, I have come to realize a cheesemonger's job is often less about the cheese than it is the customer.Whether customers know it or not, the holiday season for cheesemongers is brutal. We work long days, long hours, with no days off, to cut and sell cheese as fast as humanly possible. We have special chat groups on Facebook that act as therapy sessions. We tolerate an endless stream of "Do you know anything about cheese or do you just work here?" from well-meaning customers. But at the end of the day, and especially during…
  • Exploring Cheese Crystals

    Jeanne Carpenter
    12 Nov 2014 | 1:19 pm
    Marieke Extra Aged Gouda, featuring tyrosine crystals. Photo courtesy of Yahoo Food, which identified it as one of the "Best Cheeses to Buy Now"in March 2013, Read the full article here. It's interesting that more and more consumers these days are identifying cheese crystals as a feature, not a flaw.In fact, most every day, at least one customer asks me for a cheese with "those crunchy things" - usually referring to an aged Italian style, such as Sartori SarVecchio or Extra Aged Asiago. Many consumers have figured out that those crunchy bits - known as tyrosene crystals - are often a sign of…
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    Have Your Cake and Eat It Too

  • Living Food by Ashley's....Living Around the World Menu

    22 Feb 2015 | 8:03 pm
    To my horror, I discovered this draft post, long overdue.  Apologies to Ashley!!!Not sure whether the "Living Around the World" special menu is still there, but nevertheless, it was rather interesting, and I am sure some items would have found its way into the regular menu. Mushroom Pattie... well, it's certainly not meat, so feels exceedingly healthy. Green curry with Jicama Rice.  It's all the rage, Jicama (pronounced hicama), and turns out it's actually our sengkuang.  Jicama certainly sounds far more exotic than sengkuang. Cherry Tomato Tartlet, which strictly speaking, is…
  • A Lovely Afternoon Soiree at Jeff's Place - Private Dining Supperclub

    16 Feb 2015 | 9:35 pm
    Whether private dining and supperclubs are a fad, or are here to stay, is irrelevant, because so far, all my experiences at supperclubs have been most enjoyable, I guess because firstly, you're likely to be with your own familiar crowd, secondly some have been really quite novel, like in a bicycle shop, or in apartments transformed into nyonya kitchens, or in someone's dining room...and lastly, the food is usually good, as it tends to have that home made loving goodness, that is a combines the best of home cooked, and the expectations of "commercial" cooking, if you know what I mean.  I…
  • 44@APW, A Cute Lil Pop Up Cocktail Bar

    16 Feb 2015 | 6:19 pm
    When I got an invitation from old friend, Jasmine, I was INTRIGUED at the idea of a pop up cocktail bar, and was really looking forward to discovering the place.  It really takes an inordinate amount of faith in the directions given, because, looking at the place from the entrance, you would be hard pressed to believe that such a place exists, I guess hence the term pop up. Located on Jln Riong, just before the entrance to NST's Balai Berita, within the compound of Art Printing Works, a functional printing press, behind the new coffee cult place, Pulp, lies 44 @ APW.  Why 44? No…
  • Celestial Court's Lunar New Year Offerings

    16 Jan 2015 | 2:09 am
    It's taken me awhile to realise, but I think I can more or less say now, that my favourite (or at least top 3 favourite) pork free Chinese restaurant is Celestial Court in Sheraton Imperial.  Their dim sum is creative and delish, and the food in general is excellent.  I recall fondly when Starwood still sold their privilege cards, and there was 50% off dining for two people, the wife and I would feast away on their peking duck, and whatever else.And after knowing the marcomm people for so long, there's a certain familiarity, and gratitude, that after so many years, we are still on…
  • TT Group's Chinese New Year Press & Media Dinner - And So It Begins, The Start of the Lou Sang for 2015

    15 Jan 2015 | 7:52 pm
    Unbeknownst to me, although the Tai Thong Group is well and alive, apparently none of their restaurants are actually NAMED Tai Thong.  So, the heading might be a bit misleading.  The press & media CNY review dinner was held at Imperial Garden, (next to Armada Hotel, above the big night club).  Of course, little did I expect the media event to be like a mini wedding dinner. A carnival atmosphere prevailed, as they had photo booths, live dough figurine makers who could mould figurines faster than you can say Yu Sang, calligraphers, and Sugar Daddy who could fashion gorgeous…
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    Technicolor Kitchen - English version

  • Pasta with vodka tomato sauce - when simple food tastes great

    1 Mar 2015 | 4:00 pm
    Years ago I saw this pasta sauce on many blogs, some of them my favorites and I had all the intention of making it, but for some reason I never did and it ended up slipping my mind. I thought of it days ago when I bought a bottle of vodka to make a new batch of vanilla extract and wrote the idea down to avoid forgetting it all over again. The original recipe calls for shallots, but there was a
  • Toffee squares and the Oscars

    27 Feb 2015 | 9:56 am
    This year I felt less prepared for the Oscars compared to previous years, for I did not watch many of the movies, but it was a lot of fun anyway – I had my favorites even among the movies I hadn’t watched. Michael Keaton did not take the award home, unfortunately – it is hard to compete with an Oscar-bait role as the one played by Eddie Redmayne – but it was pure joy to see Alejandro Iñarritú
  • Moist coconut cake - a recipe straight from the 80s

    23 Feb 2015 | 2:14 pm
    I was a kid in the 80s and back then there was a time when every birthday cake was the same here in São Paulo (I’m not sure it happened in other parts of the country): it was a very moist coconut cake, drenched in sweetened condensed milk – Brazilian desserts tend to be very sweet and we are crazy about sweetened condensed milk – cut into squares and wrapped individually in a piece of foil; the
  • Toasted oat, cherry and hazelnut cookies, Michael Keaton again and the readers

    20 Feb 2015 | 1:15 pm
    I know I’ve told you several times already that I love having a food blog and I’ve given you lots of reasons for that, but what can I do if that is the absolute truth? My readers keep on giving me joy and I apologize for being sounding like a broken record. :) Days ago I posted on the Facebook that I now that I have two baby nephews I started browsing baby clothes in department stores and got
  • Devil’s food loaf

    15 Feb 2015 | 10:46 am
    I’ve told you already that I’m not easily seduced by chocolate cakes, but sometimes I feel like making nothing but something with chocolate and when that happened last I remembered Annie Bell’s amazing chocolate Victoria sponge cake I made years ago and I knew that if I made one of her recipes I would be glad with the result. I love how certain authors automatically come to my mind when I want
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    Ashlee Marie

  • Oscars Party food

    20 Feb 2015 | 4:00 am
    this post is sponsored by Blog Meets Brand and M&Ms and I was sent free samples to try but the recipe and opinion is 100% my own What is your favorite part of watching the Oscars??? I love love LOVE the dresses (are you really that surprised?)! This year I can’t wait to watch Neil Patrick […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Chocolate Mint Macarons

    19 Feb 2015 | 5:00 am
    I have NEVER liked Macarons, I admit it. I just didn’t GET them… until last month. I FINALLY had a GOOD macaron and now I’m in love. When we decided to make recipes for National Chocolate Mint Day for our Celebrating Food round up this month I knew JUST what I wanted to make! So […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Delicate ombre gumpaste ruffles

    12 Feb 2015 | 4:05 am
    I am so excited to finally be able to share this cake!  Its from a Fall inspiration wedding shoot I did with Chelsea Peterson Photography and was just featured on Utah Bride and Groom.  The whole shoot is so lovely, rustic and charming. It was so fun to set up and turned out just lovely. I couldn’t […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Family Movie Night Popcorn Bar – The Boxtrolls

    9 Feb 2015 | 4:00 am
    This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Universal Pictures, but all my opinions are my own. #pmedia #BoxtrollsFamilyNite We have a LOT of kids, and they all have different interests, so often times we use the “divide and conquer” approach to family time (I take […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Peanut butter ice cream

    24 Jan 2015 | 5:00 am
    I talk a lot of about my favorite flavors; Chocolate, citrus, coconut, caramel and PEANUT BUTTER! I seriously can’t get enough of these 5 flavors and of course Ice cream is one of my favorite food groups so I am SO excited to share one of my favorite ice cream recipes with you guys. I […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
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  • The Big Chocolate Tea Party

    24 Feb 2015 | 2:33 am
    When I was young I spent rather too much time in Great Ormond Street Hospital For Sick Children in London. The hospital was fantastic and I’ve no doubt I wouldn’t be here today if it wasn’t for them, but even as a child I knew that me being sick was often harder on my parents than it was on me. While in hospital, my parents would make a daily hundred mile round trip to come and see me. As if having a sick child wasn’t enough, they had the stress and expense of spending half their lives traveling. It’s for these very personal reasons that I’ve been keen to support the charity The…
  • Hotel Chocolat Rabot 1745 100% Chocolate Bars

    5 Feb 2015 | 5:23 am
    It has taken me a while to even want to appreciate what a 100% chocolate bar has to offer because my first few tries were not very pleasant. After all, when all the sugar is removed there is a really good chance that the resultant chocolate is going to be extremely bitter and unpalatable. But when it is done properly, it can give the real flavour of the beans a chance to shine. So with that in mind during my last visit to Hotel Chocolat, I made a beeline for their Rabot 1745 Collection because they usually have some rather interesting things hidden away there. And after a little bit of…
  • Paul A Young Valentines Chocolates

    2 Feb 2015 | 5:46 am
    Valetine’s Day is one of the chocolate industry’s biggest events of the year, but we don’t often see a great deal of creativity going into Valentine’s products. There are countless heart shaped chocolates in red packaging, but it’s rare to see much attention paid to the flavours themselves. This collection from Paul A Young caught my attention partly because it looks fabulous (Paul’s chocolates always do), but mainly for the thought and attention to detail that has gone into creating it. The theme of the collection is romantic city destinations, so the…
  • zChocolat Valentines Day Ruby Box

    23 Jan 2015 | 6:34 am
    Valentine’s Day is something you either love or hate, but if you’re going to give a gift, you’ll want it to be something that makes a bit of an impact. A tin of Quality Street or a bar of Dairy Milk just isn’t going to cut it. But an assortment of French chocolates in a beautiful hardwood box might just do the trick. Presentation really is everything in zChocolat’s world. These chocolates come in an embroidered bag with a little pocket for your personal message. The bag isn’t strictly necessary, but as well as providing a little bit of extra drama, it does…
  • Soma Chocolatemaker Pineapple Ginger Twig

    12 Jan 2015 | 3:43 am
    While I’d never claim to be the easiest person to buy gifts for, there are definitely a few safe bets which will always keep me happy. And that’s probably why every Christmas, one friend always stops off at Toronto’s Soma Chocolatemaker to pick up some bits and pieces for me. In addition to replenishing my stash of their wonderful Dark Fire chocolate (I was getting a little twitchy not having some in the house for emergencies), she also got me one of their special Chocolate Twigs that they make just for the Festive Season. This year they had Coconut Caramel with Maldon Salt, Mudslide…
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  • DessertBuzz favorites to attend StarChefs rising stars gala in NYC

    8 Feb 2015 | 3:35 pm
    Don't miss StarChefs 2015 Rising Stars event.
  • Where is all the content?

    2 Feb 2015 | 11:01 am
      DessertBuzz is under construction! Since April, 2013 I have been writing the dessert column (“Sugar Rush”) for Serious Eats NY.  I usually write three dessert reviews a week and also cover special dessert features like the best rugelach in New York.  I always post...
  • A Popcorn Sundae and Creamsicle Pie at North End Grill

    24 Apr 2014 | 6:36 pm
    [Photographs: Niko Triantafillou] [This article first appeared in Serious Eats NY] Despite the glamourous modern interior and seemingly intimidating open kitchen, North End Grill is a quite comfortable restaurant. That’s a theme extending from sleek, plush leather booths to a delicious but unfussy dessert menu...
  • Tasting Report: Everything You Need to Know About Dominique Ansel’s Milk and Cookie Shot

    24 Apr 2014 | 3:01 pm
    [Photographs: Niko Triantafillou] [This article originally appeared in Serious Eats NY] The challenge of evaluating chocolate chip cookies is that even mediocre ones tastes damn good when served hot from the oven. With decent chocolate and plenty of butter, it’s hard to go wrong. That’s...
  • Dessert at Jean Georges: Citrus Four (Delicious) Ways

    23 Apr 2014 | 11:10 pm
    [Photographs: Niko Triantafillou] [This article originally appeared on Serious Eats NY] The prix-fixe lunch at the three-Michelin-starred Jean Georges offers one of the best fine dining values in New York, but their fantastic pastry program has always been the draw for me, so I try...
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    Dessert First

  • Chinese Sugar Egg Puffs (Sai Yong): Easiest Donuts Ever

    18 Feb 2015 | 12:00 am
      It's been a non-stop parade of celebrations these couple of weeks. First Valentine's Day, then Isabelle turned 25 months (I know, once babies turn 2 you don't really do the month thing anymore, but it's still a milestone), we celebrated 4 years since we adopted Snickers (I need to do a post on that too!), plus it's Chinese New Year on the 19th! Oh, and I guess there was Presidents' Day on Monday, which really served as just a day to get caught up on all these other events!   Every Chinese New Year I've tried to make some traditional Chinese dessert, or at least something new…
  • Black Bottom Chocolate and Vanilla Creme Brûlée for Valentine’s Day

    11 Feb 2015 | 1:34 pm
    It’s our third Valentine’s Day as parents. (I almost wrote second but I did some counting back and corrected myself – parenthood does a number on your math skills and sense of time!) We should be experienced hands at juggling life and baby and dog and us, right? Sort of? We did remember to make dinner reservations in time this year instead of making a panicked realization a week before to look up what places still had tables open. And I finished all of Isabelle’s valentines for daycare a week in advance, so I almost feel like I’m winning at being organized, for this brief blissful…
  • {Review}: Best Sweet Gifts for Valentine’s Day

    10 Feb 2015 | 12:00 am
      Valentine's Day is almost here - have you got your loved ones a sweet gift yet? I certainly saw a lot of people scurrying about with tell-tale red boxes tucked under their arms at the mall last weekend. If you think the heart-shaped box of chocolate is a tired cliché, here are some collections that will make you reconsider. Read on for my favorite Valentine's Day selections...   Michael Recchiuti Michael Recchiuti has long been one of my favorite chocolatiers - his truffles and chocolate bars are impeccably made and they're beautifully decorated. I love his seasonal offerings -…
  • Hokkaido Milk Bread: The Tangzhong Method

    4 Feb 2015 | 12:44 am
      One of my pastry goals for 2015 is to start making more Asian pastries. I grew up poring over the Betty Crocker and Better Homes and Gardens cookbooks on my mom's shelf, but I also remember the red bean and sesame-filled buns, flaky egg custard tarts, and fluffy breads from the Chinese bakeries and dim sum restaurants we would frequent on the weekends. For years I've meant to try my hand making these pastries myself, and this year I'm giving myself no more excuses. So here we go - I hope you enjoy this new side of Dessert First! Milk bread side view My first recipe is a true classic of…
  • Strawberry and Cream Minnie Mouse Birthday Cake

    26 Jan 2015 | 1:10 am
      Last weekend we celebrated Isabelle's second birthday. We've officially survived babyhood and now we're parents to a toddler! It's been a dreamy two years - not that we didn't have our share of sleepless nights or days when the house was a disaster zone of dirty laundry, unwashed dishes, and toys scattered everywhere. But overall we've been very lucky that the sailing has been relatively smooth and so much fun. <!--more-->   As she approached two years, Isabelle really started shedding all the trappings of babyhood. Her verbal skills made a huge jump - she speaks in full…
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    Joe Pastry

  • Making Sfogliatelle

    3 Mar 2015 | 11:13 am
    Hey yo, howzitgoin'? It's me your boy Paulie P again. Joey had another thing he had to do, so he asked me over for the day, and just in friggin' time, too. Those sfwee-a-dells down there are pretty friggin' sad if you ask me, pardon my French. Time for a pro to step in and take care of business, knowadimean?...Read on...
  • “Roll” Laminating

    2 Mar 2015 | 2:50 pm
    Laminating via a roll — instead of a series of folds — is a very old technique. It likely predates folding lamination by several centuries. Introduced to Europe by the Arabs sometime around the high Middle Ages, it found favor in the more fashionable courts of Spain and Italy during the Renaissance. Over time it's mostly faded from view, though it still hangs on in a few odd corners of the culinary world. I think it's ready for a comeback. Lamination by roll, just like lamination by folding, takes practice to truly master. I certainly haven't mastered it, but now that I've more or less…
  • Almost there…

    27 Feb 2015 | 2:01 pm
    I initially thought these were the ones, but it seems that a.) I didn't put enough filling in them and b.) my filling needs to be thicker. Also I think I need still more layers (I'm pretty sure I can stretch the dough a little thinner). Where are Jo, Jo, and Joan when I need them? Daddy has a pastry emergency!...Read on...
  • Getting Better…

    26 Feb 2015 | 2:24 pm
    I'm zeroing in on a more promising dough formula. I still have some technique issues (I think I need to lubricate the layers a bit more) but the trajectory is in the right direction. Patience, please!...Read on...
  • Ehem.

    25 Feb 2015 | 11:18 am
    Lots going wrong here, but the problem at the center of it all is a lack of elasticity in my dough. This stems from the fact that it's so darn rich. All the fat is lubricating the gluten (protein) molecules in the dough, preventing them from linking up with one another and forming a stretchy network. ...Read on...
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    Get Off Your Butt and BAKE

  • Honey Wheat or Oatmeal Sunflower Seed Bread

    Get Off Your Butt and BAKE
    20 Feb 2015 | 9:42 am
    I can’t think of anything better, than the aroma of homemade bread baking in the oven. It gives you that . . . all is well feeling. Today, I’m sharing two of our favorite bread recipes with you.  Honey Wheat Oatmeal Bread  Oatmeal Sunflower Seed Bread Lately, I’ve been making a couple of loaves of bread every week. Bread making can be a bit time consuming, and I’ve always done it the traditional way. Not anymore! Let me Explain . . . Every year, I try to find something to give my four daughters for Christmas. The tradition, is to buy them something for the kitchen…
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    The Cupcake Blog

  • Dark Chocolate- Oatmeal Cookie Cupcakes

    Shanna Gibbs
    3 Mar 2015 | 9:00 am
    Oatmeal makes everything healthier, right? And dark chocolate is loaded with antioxidants, so this hybrid recipe shouldn’t dredge up any feelings of guilt. This one is more of a deep-dish cookie than a cupcake, but it has a cupcake’s shape, so we’re on board. Once you’ve converted these boring, flat piles of oatmeal, brown sugar and chocolate to tiny delicious cakes, top them with homemade ganache and enjoy thoroughly. You’ve earned it. Source: Recipe Girl
  • Red Velvet Birthday Cupcakes

    4 Nov 2014 | 8:28 am
    Red Velvet cupcakes are classics. They usually consist of cocoa powder and red food colored (hence the name). This particular recipe also includes sour cream (to make them moist) and vanilla extract (to enhance the flavor.) Once you have combined these ingredients, along with the other ones, baked them and allowed them to cool, top with a homemade cream cheese frosting, as well as a few sprinkles. To make them even more festive, bake them in cute birthday or holiday-themed cupcake liners. Source Recipe Girl
  • Wild Blueberry Velvet Cupcakes

    3 Nov 2014 | 8:28 am
    You’ve heard of red velvet cupcakes – but what about blue velvet? These Wild Blueberry Velvet cupcakes consist of whole blueberries, cocoa powder, flour, buttermilk, oil, sugar, two different shades of gel paste (to get that deep blue and purple coloring) and several other items. The results are a rich, deeply flavored, dark blue cupcake. The frosting is a homemade cream cheese blend that has been tinted several different colors in order to produce a wild effect. These are both cute and tasty at the same time! Source Amanda Cupcake
  • Lovely Lavender and Matcha Cupcakes with Cream Cheese Frosting

    2 Nov 2014 | 8:28 am
    There are so many different cupcake flavors in the world that it can be tricky to choose one to bake. However, if you’re tired of the more traditional flavors like chocolate and vanilla, these lavender and matcha ones might do the trick. Matcha is a finely ground (or milled) green tea powder that is normally used to make tea, but works just as well in baking. These cupcakes contain matcha, as well as many other, more “traditional” ingredients. What about the lavender, you ask? Well that’s placed on top of the cream cheese frosting! Source Best Friends for Frosting
  • Buttermilk Cupcakes Cherry Buttercream Frosting

    1 Nov 2014 | 8:28 am
    Is there anything better than buttermilk cupcakes topped with cherry buttercream frosting? The answer to that is – well, no. These cupcakes are the very top of the pile. They consist of buttermilk, cherries, eggs, flour, and a bunch of other “classic” ingredients. The main flavor comes from both the buttermilk and the cherries themselves. The frosting contains cherry brandy (which makes them an adults-only treat) as well as butter, sugar, salt and vanilla extract. Once you’ve eaten one of these treats, you’ll be hooked! Source A Spicy Perspective
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    Love & Flour

  • Courtesan au Chocolat

    16 Feb 2015 | 4:00 am
    Charming and quirky and full of bad language. Accurate descriptors both for The Grand Budapest Hotel and the outcome and process one goes through to make its star pastry, the Courtesan au Chocolat. The fictional courtesan is baked at Mendl’s Bakery by the lovely Agatha, whom the Grand Budapest Hotel’s lobby boy Zero Moustafa comes to love dearly. It’s Zero’s boss, the Hotel’s concierge M. Gustave, who(...) The post Courtesan au Chocolat appeared first on Love & Flour.
  • Marshmallow White Chocolate Krispie Treats

    11 Feb 2015 | 8:04 pm
    Each year as Valentine’s Day nears, I sense more animosity than actual cheer. Whether I have a Valentine or not, I am a believer in cheer. You know why? Because after February 14th there is Februray 15th, and February 15th brings chocolate to its knees at 50% off. I am ready! In the past, I made you a(...) The post Marshmallow White Chocolate Krispie Treats appeared first on Love & Flour.
  • Thoughts on ClassPass with Throwback Thursday Yoga Cookies

    5 Feb 2015 | 12:03 am
    “Writing is something I enjoy, and sometimes people enjoy my writing.” That line is tucked away somewhere in one of many online profiles. I share it with you here as I hope you agree; today there is no new recipe, but there is plenty of writing. Let’s begin. Late last year I received an email(...) The post Thoughts on ClassPass with Throwback Thursday Yoga Cookies appeared first on Love & Flour.
  • Kale Salad with Roasted Parsnips, Bacon, Onion, and Apple

    4 Feb 2015 | 4:32 pm
    For the past twelve months, I have set the daily goal to eat at least one green vegetable. For the past three days,  I have actually done it. This kale salad had something to do with that. If each month had a “most popular food” award, I suspect kale would win for January. In February, our thoughts(...) The post Kale Salad with Roasted Parsnips, Bacon, Onion, and Apple appeared first on Love & Flour.
  • Artichoke & Roasted Garlic Spread

    29 Jan 2015 | 6:13 pm
    Need a last minute Super Bowl Snack? This quick and easy recipe requires just four ingredients: garlic, artichoke hearts, olive oil, and lemon juice (and a little salt and pepper, but like Claire Robinson, those are my free ingredients). Quick might also be stretching the truth given the garlic must roast for 30-40 minutes, but(...) The post Artichoke & Roasted Garlic Spread appeared first on Love & Flour.
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    Bakery Industry

  • Choco Chips is Now Choco Chunkies For Britannia

    14 Feb 2015 | 9:59 am
  • Britannia Banks On Heaven

    23 Nov 2014 | 10:50 am
    Biscuit  Companies  have now   started  putting focus  on premium  biscuits  such as  cream , chocolates ,milk  and  adding  ingredients  like   oats  , honey , almonds , pistachio  etc.Britannia has launched  Heaven  cookies   with  oats , butter and berries  as  healthy  alternatives for cookies freaks .  Parle has  similar cookies  such has"  Milano "  cookies  etc
  • Semi - Automatic Rusk Manufacturing Plant - Combination of Bread And Biscuit Manufacturing

    15 Nov 2014 | 12:13 pm
  • Parle Enters Rusk Market - Challenges Britannia

    10 Nov 2014 | 10:14 am
    Parle   has   now entered  lucrative  market of  rusk  ( toast ) which has been  dominated  by Britannia .  Uptill now Britannia   was only   branded  rusk  pan India  with  few local brands  competing  with it . Now that   Parle has entered the Rusk market  it would  be interesting to watch the price war and product launched in thissection of  bakery . Rusk  is popular  among  working  class  as  it substitute  for …
  • Farm lite - Premium cookie from ITC

    16 Oct 2014 | 11:54 am
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    Gourmet Cookie Bouquets Recipe Blog

  • How To Make A Cookie Basket

    3 Mar 2015 | 4:00 am
    Cookies are one of the most popular dessert and snack items in the country and around the world. Their appeal is largely due, of course, to their delicious taste and enticing smell. But their versatility also wins them points with billions of cookie lovers. Not only are the variations and recipes endless, they can also be decorated with icing, candies, nuts, and other treats. Perfect for virtually every occasion, the cookie also makes an exceptional, and almost universally welcomed, gift. When you are at a loss for your next gift, make a cookie basket - and make your recipient very happy.
  • Nutter Butter Banana Pudding Trifle Recipe

    26 Feb 2015 | 4:00 am
    Original image by The Best Peanut Butter Cookie & Banana Trifle Recipe Ever Trifles are a great gourmet dessert to bring to any potluck, picnic, or large family gathering. The stunning presentation in a clear glass footed bowl will garner oohs and aahs from the crowd... they'll be oh so impressed with your creativity. One of my all time favorite trifle recipes is this Nutter Butter Banana Pudding Trifle from My Recipes! I must confess that normally I make the time-saver version with store-bought pudding, but if you've got the time, the homemade version is the…
  • How to Make a Fruit Pizza Using a Sugar Cookie Crust

    24 Feb 2015 | 4:00 am
    The sugar cookie fruit pizza has joined the ranks of some of the most tempting, gourmet desserts. It's very easy to make yourself at home and even makes for great fruit gifts. You need a few simple ingredients that you probably already have in the house. If not, you can run out to any grocery store and find them easily. What is a fruit pizza? Sounds delicious It's like eating sugar cookie cake that you bake like a pizza. The difference is it's sweet and not savory. It is topped with a creamy layer of sweetness instead of sauce and it has fruit on top. It's really more like a tart or a…
  • Pink Foods and Desserts

    19 Feb 2015 | 4:00 am
    Pink Food Ideas For Your Pink Themed Party You might be asking why we would have a pink food article. It's not just another random topic we picked out of the sky. There are lots of reasons you may need pink food... a baby shower theme for a little girl, a teen's birthday party, Valentine's Day, or even breast cancer awareness favors and research party. If not for any of those reasons, you can simply add a little cheer to your meal! Baked Pink Grapefruit Recipe Ingredients: pink grapefruit sugar coconut rum chocolate chips whipped cream Direction: 1. Preheat oven to 400° F. 2. Cut…
  • Birthday Cookie Gift Ideas

    17 Feb 2015 | 5:00 am
    Getting Started There is no age limit on our enjoyment of cookies. They are one of our favorite snacks, and this tends to be true whether we are three or seventy. If you have a special birthday coming up, what better way to celebrate than with fresh baked cookies? Whether for parties, gifts, or just a great treat for the birthday boy or girl, these terrific birthday cookie gift ideas will be a big hit. Cookie Cake Why not ditch the traditional cake and opt for a cookie cake? It will be just as delicious - or more so! You can make any variety you like, and best of all, you can decorate and…
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    Gluten Free Canteen

  • Mocha Milk Chocolate Shortbread Cookies

    3 Mar 2015 | 3:03 am
    Early afternoon sometime between lunch and a long time till dinner, a cookie or two (or three) can save the day.  There are cookies.  And then there are really good, easy to bake, fun to eat cookies. Mocha milk chocolate shortbreads are easy to make and can usually be prepared with ingredients you might have around the house – if you keep that chocolate cupboard well stocked. If the only thing holding you back from making these is the absence of milk chocolate chips, use semi sweet. And next time you’re at the store, stock up on a couple of bags of good quality milk chocolate…
  • Chocolate Cherry Whoopie Do’s

    24 Feb 2015 | 3:05 am
    Just wait until someone asks what you’re baking when preparing this recipe. If you answer with whoopie do – the other person is guaranteed to shrug and leave the kitchen wondering why the heck they pissed you off while also thinking you might be hard of hearing. Now imagine that conversation ten-fold. Yeah. Whoopie Do. It really is simple. I was thinking about donuts. Then a whoopie pie floated across my brain. Then somehow, like those floating toaster screen savers a whoopie donut appeared. There are times when thinking up new recipes requires a little bit of, say, crazy…
  • Want a Girl Scout Cookie? Thin Minty Mints & More

    17 Feb 2015 | 3:05 am
    This time of year I want a Thin Mint cookie. I bet you do, too. Fortunately for us there are loads of great GF bakers out there who can help. Read on. Trivia alert: Girl Scouts use two bakeries to produce the cookies. Some of the cookies have two different names depending on where they’re produced. Sort of like twins separated at the recipe. The cookies are mostly identical except the recipes have a slightly different range of ingredients. Go figure. The top three favorites are Tagalongs (peanut butter patties), Samoas (caramel delites), and Thin Mints (thin mints!). Let’s start…
  • Raspberry Vanilla Cheesecake Pie

    12 Feb 2015 | 3:05 am
    Sometimes I feel a little silly when I Google something thinking I thought it up and there are 85 gazillion hits. Like cheesecake pie. If you haven’t had cheesecake pie, now might be the time to give it a try. It’s an amazing dessert. It’s also pretty easy to make – just a little fussy. Make that pie crust first (which can be done ahead of time) and blind bake it a touch, add the cheesecake batter and bake. It’s a nice combination and since graham cracker crusts are b.o.r.i.n.g this seemed like a nice switcheroo. We made the filling from not only cream cheese…
  • Dark Chocolate Raspberry Cupcakes

    9 Feb 2015 | 3:05 am
    Valentine’s Day is spelled c-h-o-c-o-l-a-t-e in our house. Something simple, something homemade is always a win. Like these dark chocolate raspberry cupcakes. These chocolate cupcakes take almost no time to make – in about an hour you can have 2 dozen goodies for every Valentine on your list. They won’t break the bank, nor will they make you think you have to call Martha Stewart to help. They’re a one bowl, one (large) saucepan cupcake. The hardest (or most Martha) thing to do is strain the raspberry fruit spread if it comes with seeds – the seeds are not all…
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    My Baking Diaries:

  • Thank God! there is Pound Cake....

    malvecka nigam
    20 Feb 2015 | 10:23 am
    Life can be times, exceptionally tough! But has to be lived. Coz only then will you realise its beauty. And only when you pass through storms, you get to see the rainbow. Past one year had been quite hard for me. But on 31st dec'14, I still hoped for a better year ahead. Why?? Bcoz life goes on....and life goes on in "hope".Caroline Myss had said "The soul knows what to do to heal itself. The challenge is to silence the mind." But then, how can you heal yourself when the soul screams 'pound cake'....but the mind says "shut…
  • Chocolate chip Mini-Muffins

    malvecka nigam
    5 Nov 2014 | 7:23 am
    I had recently bought a mini muffin pan and therefore, was itching for ways to use it. The opportunity finally presented itself in the form of hop-in from friends....and on their popular demand, I baked my usual "Perfect cupcakes", in a mini-cuppy form.... Click to continue reading » © copyright 2013 – All rights reserved Your Blog
  • Meringue Cookies

    malvecka nigam
    4 Nov 2014 | 5:36 am
    I had always been fascinated by cookies......ever since my "Noddy" days! Then Enid Blyton further augmented that infatuation, to the point where I used to push my mother daily to make the stuff I read about. After so much pestering, one day her patience finally wore off, and she threatened to stop buying me books. Books are my life and blood. Give me any book.....on any topic....and it is enough to keep me occupied and H.A.P.P.Y!! It is aptly said "Once a reader, is always a reader".....So I was forced to concentrate on the content and not on menu.Dusting my shelves for…
  • HOW TO: whip low fat cream to stiff peaks

    malvecka nigam
    16 Sep 2013 | 12:29 am
    I love frostings.....And I love whipped cream frostings the most...They are easy to whip up and taste divine. Though they are too delicate to stand up on their own for long at room temperature, I still love what!! every good thing has a shelf life, right?!Now what do you do, when all you have in the name of cream is a 25% light cream? Experts will cite its low fat content and dismiss it as non-whippable.....No, don't throw that carton can be whipped for frosting, believe me!!Here's a pictorial:Click to continue reading » © copyright 2013 – All rights reserved…
  • HOW TO: make Mascarpone cheese at home!!

    malvecka nigam
    13 Sep 2013 | 6:24 am
    Sometimes I wonder what would have happened had "Google" or "Pinterest" not been there? Yieeeps.....scary no?!! We wouldn't have had any new dishes (a.k.a. Pins) to drool upon....and would still be struggling with certain basics in cooking/ this one: "Mascarpone cheese"...Click to continue reading » © copyright 2013 – All rights reserved Your Blog
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    The Cake Lovers

  • Pippi

    8 Feb 2015 | 3:38 am
    All made from sugar The post Pippi appeared first on The Cake Lovers.
  • magic forest

    8 Feb 2015 | 3:37 am
    My son’s 1. Birthday cake The post magic forest appeared first on The Cake Lovers.
  • knitting cake

    8 Feb 2015 | 3:35 am
    Knitting cake with coloured buttons.I m never using mold.everything is handmade The post knitting cake appeared first on The Cake Lovers.
  • vintage wedding cake

    5 Feb 2015 | 2:00 pm
    4 tier vintage wedding cake with edible lace and pink roses . beautiful white cake finished with baby pink ribbon ,each tier a different flavour . Bottom vanilla jam buttercream chocolate caramel lemon and cadburys... The post vintage wedding cake appeared first on The Cake Lovers.
  • Cake of the Week 24

    Patrick Mcgaw
    26 Jan 2015 | 6:15 am
    The post Cake of the Week 24 appeared first on The Cake Lovers.
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  • How to Cook for a Cat

    11 Feb 2015 | 9:20 am
    Posted:  Wednesday, February 11, 2015 - 11:15am (image via)If you’re looking for a way to treat your favorite feline friend, then have no worries. Baking up a sweet treat or a meaty meal for your cat is easy and is the perfect way to show that you care!
  • Every Way to Cook An Egg!

    6 Feb 2015 | 11:21 am
    Posted:  Friday, February 6, 2015 - 1:15pm Waking up in the morning, sometimes all you need to start your day off right is a delicious serving of eggs and toast. It satisfies that morning hunger and is the perfect amount of protein to get you ready for the day.
  • 60 Delicious Foods Inspired by Video Games

    23 Jan 2015 | 1:26 pm
    Posted:  Friday, January 23, 2015 - 3:30pm As video game graphics have become more and more realistic, the foods in the games keep looking yummier and yummier. Luckily for everybody, people all around the world are showing us how to make delicious meals and desserts inspired by our favorite video games. There are even a few recipes on here for you retro gamers! Dig in!
  • 'Bone' Appetit! Your Guide to Baking for Dogs

    13 Jan 2015 | 12:58 pm
    Posted:  Tuesday, January 13, 2015 - 2:45pm All dog lovers can agree; you love your little ball of fur more than a lot of things in this world. So why don’t you show it? Try baking up some pawsitively delicious treats for your pup this year!
  • How to Bake More in 2015

    7 Jan 2015 | 12:02 pm
    Posted:  Wednesday, January 7, 2015 - 1:45pm It's a new year and that means a chance to freshen things up in your life! Considering taking that yoga class? Or maybe you've decided to learn that language you've been meaning to make time for.
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  • Cinnamon Monkey Buns

    2 Mar 2015 | 11:00 am
    Not everything goes quite according to plan in the Cakeyboi kitchen you know. Take last weekend for example.I wanted to make some cinnamon buns for our breakfast the following day. Disneyboi loves cinnamon swirls from Starbucks, so I thought I would rustle some up. No bother.I looked for a pretty easy recipe online and set about making them. The dough for the buns called for pretty much the normal ingredients you would expect. Flour, yeast, an egg, sugar and milk. I brought the ingredients together in a bowl, initially by hand and found the mixture to be quite loose.I thought I’d pop it…
  • Treat Petite March 2015

    1 Mar 2015 | 7:00 am
    Thank you to all who sent in bakes for Treat Petite in February. Kat and I were ‘heart’-warmed (geddit?) by all the ‘love’ly entries, and they made us feel very romantic (not together obviously!!).So what for March’s Treat Petite you might be wondering?Do I choose a theme of St. Patrick’s Day perhaps, Comic Relief, or maybe something to do with British ‘Summer’ Time starting in a few weeks (I bet you can’t believe that!)?Nope, I have gone for Mother’s Day! Mothering Sunday is on 15 March this year in the UK. I say that as Mother’s Day varies around the world. In the US…
  • The Cake and Bake Show Ticket Discount Event!

    28 Feb 2015 | 9:00 am
    As you may know, if you are a regular Cakeyboi visitor, I love a food show. I have been going to the BBC Good Food Show for the past few years and even ended up appearing on stage at the last one in Glasgow, getting interviewed by the lovely Lotte Duncan all about my wee blog. Click here if you missed that!So I was excited when I read that The Cake and Bake Show (in association with Neff) is coming to Scotland. For the first time the show, especially for cakeybois and gals is coming north of the border to the Royal Highland Centre in Edinburgh between 30 October and 1 November.There are 4…
  • Cake Club goes to the Oscars (almost!)

    26 Feb 2015 | 11:00 am
    It had been a wee while since we last had a Clandestine Cake Club get-together. So our next meet was definitely overdue. It was held on the evening of Sunday 22 February, which just so happened to be the same night as the annual Academy Awards, AKA the Oscars. And as you might have guessed from the tile of this post, the theme was ‘The Oscars’. Which stumped a few, certainly Jac my co-host, who backed up the Oscars theme with ‘or just indulgent!’.But most folk came up with great ideas for the event. We held it in Laing’s bar in Dundee, on Roseangle (which boasts the best beer…
  • Chorizo and Spinach Quick Bread

    23 Feb 2015 | 11:00 am
    What is a quick bread? Well, it’s not really a bread that we normally think of!No more than banana bread is actually bread. No yeast involved. I know you don’t need to have yeast for bread, but that’s pretty much how we eat it these days.Quick breads, I think are more like a cake, sweet or savoury. This chorizo and spinach quick bread is a simple throw together affair, with lots of things you probably have in the fridge or cupboard and could cobble together in no time.Flavours come from caramelized onions, done slowly to bring out all the flavour, chorizo sausage, the oil drained from…
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    The True Wonder of Bread

  • Revolution, Bread and Mills

    Mark Friend
    25 Feb 2015 | 1:12 pm
    Over in the Old World, famine and unrest continued.  Traveling through France one would find dead bodies along the roadside, their mouths stuffed with inedible weeds that were their only source of sustenance.  The land had become unable to support the farming that was necessary to feed the masses.  In addition heavy taxes on the farmers prevented them from making any profit from what they were able to cultivate.  For the bread that was able to be made, the mills had made few advances in the grinding of wheat.  Although methods were now available for a process of grinding that safely…
  • White Bread?

    Mark Friend
    18 Feb 2015 | 10:10 am
    White Bread by Aaron Bobrow-Strain is a social history of the store-bought loaf.  There was a time in the early twentieth century when the factory-baked loaf heralded a bright new future, a world away from the hot, dusty, “dirty” bakeries run by immigrants.  This bread had vitamins and was considered a super food and was even marketed as patriotic.  Meanwhile, food reformers saw white bread as a symbol of all that was wrong with America. This book is more about how we look at food and how championing “good food” is very much reflective of the dreams of a better…
  • And Back to History….

    Mark Friend
    12 Feb 2015 | 1:12 pm
    Discovering Corn and Potatoes    When Christopher Columbus arrived in the New World, one of the many discoveries was that of maize or better known to us as corn.  The Aztecs and the Mayans all made good use of corn, planting it without plow or work animal and being able to grind it into meal for use in breads and other food items.  The agricultural system of the indigenous people allowed for the land to be fully cultivated, with each person having some acreage.  Also the women played a bigger role in the cultivation of crops – particularly corn – than did the European women. …
  • Prayer for Gluten

    Mark Friend
    27 Oct 2014 | 9:48 am
    Heavenly Father, in your infinite goodness you created the earth and blessed us with its clear, abundant waters and fertile lands yielding plenteous harvest of fruits and vegetables and grains, some of which happen to contain gluten. We praise you, Lord, for creating gluten, an important yet humble source of protein enjoyed for centuries by the peoples of many nations, the great majority of whom didn’t even know it existed until recently. God, you sent gluten into this world as you sent your own Son, to save us, not to torment us with vague and possibly imaginary physical symptoms. So…
  • The Power of Bread

    Mark Friend
    6 Oct 2014 | 5:56 pm
    Many times in the bread company’s time in Waldo, someone would come to the bakery door looking for bread or work or simply friendship. When we responded positively we came to know many wonderful people. There were the Vietnamese people who helped in the transition of the bread operation from our Classic Cup home to our new location.  Quan Vo was the first hire.  He was a great baker and employee, feeling such a part of our family that he loaned Farm to Market $8,000 to help buy baking equipment.  Life here was different than the life he had before his arrival in Kansas city where he…
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    Marie's Cravings

  • Cheesecake Brownies

    16 Feb 2015 | 6:23 am
    For over a month I tried many, many different brownie recipes but none came close to the taste I remembered from a distant past. I couldn’t remember where or when I had it, and having exhausted the plethora of recipes I found on the internet I was starting to think that maybe I had imagined it. To complicate matters even more, I wanted a recipe that used cocoa powder instead of melted chocolate because a part of me dies every time I melt a chocolate bar. I always feel like I’m wasting the effort of the person who so painstakingly put the chocolate bar together only to…
  • Sushi

    1 Jan 2015 | 5:03 pm
    With all the new year resolutions kicking in, I thought this would be a good time to start on a healthy note. I’m hoping to keep on track at least till March with the help of this blog. Thought it’d be an interesting experiment to see how far having a blog would aid oneself in keeping resolutions. Anyway, on to the real deal: sushi. I’m not going to include the recipe because the photos are intuitive and who likes wordy posts anyway. The ingredients and quantity are also according to individual preference so really, feel free to roll with whatever you like. [See what I did there? I…
  • Homemade Brownies

    23 Dec 2014 | 4:15 pm
    After a week-long vacation to China, it sure feels good to be home again. Not that I’m complaining – it was definitely the break I needed. The soaring mountains and cascading waterfalls were truly a sight to behold, combined with its rich and ancient culture – China was a very enriching experience. And all that just from the few places I visited, barely even scratching the surface of what the country has to offer. Nevertheless, coming back to a familiar place, to a language I understand, warmer temperatures, and bowel-approved food is comforting. But I digress. Moving on to why…
  • Macarons with Chocolate Ganache Filling

    1 Nov 2014 | 8:43 pm
    I’ve eaten quite a few macarons in my lifetime but I never took a fancy to them because they were overly sweet. The ones I’ve eaten at least. They were so sweet, the sweetness would go straight to my head. Like a brain freeze but perhaps more aptly termed “sugar freeze”. Macarons are known to be notoriously finicky and difficult to make. Just look at ‘em wrong and they won’t come out right. But coming across a couple of food blogs I saw that many have bravely attempted to make macarons in their home kitchen and succeeded at it. Being a kiasu person I rose to the…
  • Lemon Curd

    22 Oct 2014 | 3:23 pm
    My mom brought back lemon curd from a recent vacation and before two weeks were up, there was barely an eighth of the jar left. Yes, it was that good. So good I think it practically ranks right up there with Nutella. The fact that my mom bakes the most delicious bread could’ve also been one of the contributing factors to the quickly diminishing lemon-y goodness. Knowing I wasn’t about to find any lemon curd next to the kaya spread at the supermarket, added to the fear I was going to wake up one day with no lemon curd left to spread on my bread, I decided to take things into my own…
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    the perfect loaf

  • My Top 3 Leftover Sourdough Starter Recipes

    27 Feb 2015 | 4:04 pm
    Should we take a break from baking for a bit? How about just one entry… Trust me it will be worth it when you try a few of these starter recipes. Plus, it still is related to baking when you get down to it, this entry is just going to help us make even more ... The post My Top 3 Leftover Sourdough Starter Recipes appeared first on the perfect loaf.
  • Tartine Millet Porridge Sourdough

    5 Feb 2015 | 7:25 pm
    I’ve baked many Tartine-style loaves through the years, but really only a few from their third book, Tartine No. 3: Ode to Bourdon whole wheat and their oat porridge loaf. Both extremely good loaves and worth the little bit of extra work required, but why haven’t I made more of the several dozen, sometimes very ... The post Tartine Millet Porridge Sourdough appeared first on the perfect loaf.
  • Sourdough Baking Tools Roundup

    30 Jan 2015 | 2:11 pm
    Tools, tools tools. I’ve always been told by my father: having the right tools makes the job that much easier. True statement right there but finding the right tools can be quite a challenge (and expensive). Over the years I’ve accumulated a large number of baking items I’ve either loved or hated immediately. Those I’ve loved have ... The post Sourdough Baking Tools Roundup appeared first on the perfect loaf.
  • “foodtravelthought” now “the perfect loaf”

    20 Jan 2015 | 5:18 pm
    What’s in a name? When I started this site a long while ago I sat down for a couple days brainstorming on a name, it’s harder than you’d think! So much goes into the naming of things — your pets, your kids, your first car, your soccer team, your sourdough starter, and back then, my ... The post “foodtravelthought” now “the perfect loaf” appeared first on the perfect loaf.
  • Natural Sourdough with Spent Beer Grains

    16 Jan 2015 | 7:31 pm
    The beer scene here in New Mexico has really taken off with some of the country’s top ranking breweries, and several of their recent entries in the Great American Beer Festival have earned gold, silver and bronze medals. Notably, Marble Brewery  was named Small Brewing Company of the Year — amazing thing for a city like ... The post Natural Sourdough with Spent Beer Grains appeared first on the perfect loaf.
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