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  • HIFF preview: ‘The Fishing Club’

    Frolic Hawaii» Baker’s Hours
    Ed Morita
    20 Oct 2014 | 2:18 pm
    Rainy and muggy weather nor questions of will or won’t hurricane Ana hit Oahu didn’t stop the cast and crew of the “The Fishing Club” from gathering Friday night at Kaka‘ako Agora for a preview screening of the film that they worked so hard on. The short film featuring Robert Kekaula and Keali‘i Reichel in his acting debut will make its world premiere at the upcoming Hawaii International Film Festival, which runs Oct. 30 through Nov. 9 on Oahu and Nov. 13-16 on the Big Island and Kauai. In the film, Kekaula and Reichel lead a band of friends to stop the development…
  • Whole-Grain Pumpkin Yeast Bread

    Flourish - King Arthur Flour's blog
    MaryJane Robbins
    23 Oct 2014 | 10:01 pm
    A large turkey, a small group of friends, and The Big Game makes for the best of Thanksgiving holidays to me. And I’ll bet that many of you have the same thought as I do when the turkey comes out of the oven. Sure, you’re excited about the first round of turkey and gravy on your plate, but aren’t you already thinking about the cold turkey sandwiches that come later in the day? I know I am. In fact, I think about those sandwiches often enough that my hubby and I will make them even in the height of summer. While I do skip the actual roasting of the turkey, we pick up a…
  • Maple Nut Muffins

    Bake or Break
    Jennifer McHenry
    23 Oct 2014 | 9:09 am
    I just recently told you about my discovered love of maple syrup, and here I am again with more maple treats. If you adore all things maple, I'm sure you'll forgive my quick return to some maple goodness. These muffins are so deliciously fall! All that maple syrup, cinnamon, and nuts make them a perfect choice for a cool morning treat. Just imagine grabbing one of these warm from the oven and enjoying it along with your coffee or tea. (Granted, I don't really drink either one, but I'm sure I am in the minority here.) So, this is the part where I tell you that when I say maple syrup, I mean…
  • Storing sprouted grains and fresh flour

    The Fresh Loaf
    24 Oct 2014 | 3:18 pm
    Storing sprouted grains and fresh flourSubmitted by whizkid on October 24, 2014 - 3:18pm.I just got the new Reinhart cookbook, Bread Revolution, and right now I'm experimenting with some of the sprouted flour recipes. I'm sprouting, drying, and grinding my own wheat flour but only as much as I need.Since the sprouting process takes so much time, I would like to either sprout and dry a few lbs of wheat berries at a time, or grind large amounts into flour to save for later. However, I don't know if the rules of storing the grain or "aging" the flour are different for sprouted grains. Does…
  • Classic Cocktail Spotlight: the White Russian

    24 Oct 2014 | 3:27 am
    I’m a bit of a cocktail purist.  Sure, I love new flavors and variations on the classics, but sometimes, when you really love a drink, you just want that drink.  No bells or whistles.  Just that pure, delicious flavor.  And that’s especially true with classic cocktails.  Most classic cocktail recipes are easy to make and only a few ingredients, and they’re so deliciously satisfying when you get them right.  Take this drink: the White Russian.  It’s three ingredients, and it tastes sort of like a boozy milkshake (as in:…
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    Frolic Hawaii» Baker’s Hours

  • HIFF preview: ‘The Fishing Club’

    Ed Morita
    20 Oct 2014 | 2:18 pm
    Rainy and muggy weather nor questions of will or won’t hurricane Ana hit Oahu didn’t stop the cast and crew of the “The Fishing Club” from gathering Friday night at Kaka‘ako Agora for a preview screening of the film that they worked so hard on. The short film featuring Robert Kekaula and Keali‘i Reichel in his acting debut will make its world premiere at the upcoming Hawaii International Film Festival, which runs Oct. 30 through Nov. 9 on Oahu and Nov. 13-16 on the Big Island and Kauai. In the film, Kekaula and Reichel lead a band of friends to stop the development…
  • HIFF: China Night Gala

    Ed Morita
    5 Oct 2014 | 3:47 pm
    The Hawaii International Film Festival on Saturday launched its fall showcase with its annual China Night Gala. Held at Ward Village Courtyard at the IBM Building, proceeds from the event benefited the newly formed HIFF Foundation. Headed by former HIFF executive director, Chuck Bowler, the HIFF Foundation supports emerging talent, cultural exchange through the cinema arts through an exchange program between students at the Academy for Creative Media at the University of Hawaii at Manoa and film students at the University of Shanghai. In attendance at Saturday’s gala: Chinese actor…
  • Party pics: SurvivALOHA Paina

    Ed Morita
    24 Sep 2014 | 4:37 pm
    Highway Inn in Kaka‘ako played host to a unique launch party for Brother Noland Conjugation’s new book, “The Hawaiian Survival Handbook.” Featuring food gathered by Conjugation and prepared by the Highway Inn staff, guest were also treated to live performances by Raiatea Helm, John Cruz and Henry Kapono. Here’s a look at Brother Noland’s SurvivALOHA Pa‘ina:   Brother Noland performing //
  • Brother Noland’s ‘Survival Handbook’

    Ed Morita
    22 Sep 2014 | 11:00 am
    “How to survive a shark attack” and “how to find water” are just a few of the entries included in “The Hawaiian Survival Handbook.” The new book by local musician Brother Noland Conjugation is a compilation of general survival knowledge he learned throughout his life hunting and foraging from the land and sea. The book isn’t really intended to be a survival guide, however. “Chances are you won’t ever have to escape a charging wild boar, or make a fire without matches, or fight off a tiger shark,” Conjugation writes. “…it…
  • The Tokachi Food Challenge

    Ed Morita
    2 Sep 2014 | 9:55 am
    The winner of the first Tokachi Food Challenge will be announced at Thursday’s Hawaii Food and Wine Festival event, A Lucky Modern Buddha Belly, at The Modern Honolulu. The Tokachi Food Challenge is a unique recipe contest that invited the festival’s 80 participating chefs to create recipes using the prized azuki beans produced in Japan’s Tokachi District. Several chefs accepted the challenge, and received bags of both the red and white Tokachi azuki beans. The winner among three finalists will be announced at The Modern on Thursday and be awarded a culinary adventure for…
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    Flourish - King Arthur Flour's blog

  • Whole-Grain Pumpkin Yeast Bread

    MaryJane Robbins
    23 Oct 2014 | 10:01 pm
    A large turkey, a small group of friends, and The Big Game makes for the best of Thanksgiving holidays to me. And I’ll bet that many of you have the same thought as I do when the turkey comes out of the oven. Sure, you’re excited about the first round of turkey and gravy on your plate, but aren’t you already thinking about the cold turkey sandwiches that come later in the day? I know I am. In fact, I think about those sandwiches often enough that my hubby and I will make them even in the height of summer. While I do skip the actual roasting of the turkey, we pick up a…
  • Haunted Halloween Houses

    MaryJane Robbins
    21 Oct 2014 | 10:01 pm
    Good morning, fellow bakers, and welcome to downtown Horrorwich, VT. Home to the world- renowned King Arthur Fear Company and the Boooo-kers Catalogue, our little town is full of thrills and chills, all in good taste. Really, really good taste. From our candy-covered rooftops down to our sugar-sprinkled sidewalks, there isn’t another town as sweet and spooky as ours. October breezes carry the spicy scent of gingerbread down Mean Street and past the General Store as children scamper onto the ghoul bus in the early-morning fog. Over at the bakery, workers are turning out dozens of…
  • Gluten-Free Chocolate Coconut Cake

    Alyssa Rimmer
    19 Oct 2014 | 10:01 pm
    Chocolate has always been somewhat mysterious to me. Granted, it could pretty much be its own food group in my diet, but it is still an ingredient that surprises me and piques my curiosity. There is a depth in its flavor. There is a richness about it that is hard to put into words. It is dark. It awakens the taste buds. It is full of temptation. And it makes me smile. What I admire about chocolate is the spectrum of its taste. It can go from being extremely bitter and almost inedible, then can quickly be transformed into a sweet, decadent, indulgent treat with the simple addition of sugar…
  • Shipping news

    PJ Hamel
    18 Oct 2014 | 10:01 pm
    I live 1,066.87 miles from my mom. So, much as I’d love to, I can’t just drop by with a just-baked batch of homemade cookies. I love to bake. Mom does, too; but these days, she finds it increasingly difficult. Heading towards 90, her hands don’t work like they used to. Scooping cookie dough is a long process. Pie crust doesn’t roll out smoothly. Thank God for her bread machine, which kneads the dough for her famous pizza. Mom is getting older, but thankfully she still has her appetite. And one of our greatest joys is the regular back-and-forth we have around cookies.
  • The Grain Gathering

    Jeff Yankellow
    16 Oct 2014 | 10:01 pm
    With this post we welcome first-time King Arthur Flour blogger Jeff Yankellow, a talented and visionary baker who coached Team USA at the 2012 Coupe du Monde de la Boulangerie (“bread-baking Olympics”) in Paris; and who’s currently our West Coast bakery flour sales representative. Welcome, Jeff! How do farmers, bakers, millers, the locavore movement, and cereal scientists work together to put food on our tables? The Grain Gathering (formerly Kneading Conference West) is an annual event dedicated to the rebuilding of local and regional grain networks, networks that can supply…
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    Bake or Break

  • Maple Nut Muffins

    Jennifer McHenry
    23 Oct 2014 | 9:09 am
    I just recently told you about my discovered love of maple syrup, and here I am again with more maple treats. If you adore all things maple, I'm sure you'll forgive my quick return to some maple goodness. These muffins are so deliciously fall! All that maple syrup, cinnamon, and nuts make them a perfect choice for a cool morning treat. Just imagine grabbing one of these warm from the oven and enjoying it along with your coffee or tea. (Granted, I don't really drink either one, but I'm sure I am in the minority here.) So, this is the part where I tell you that when I say maple syrup, I mean…
  • Praline Cream Pie

    Jennifer McHenry
    20 Oct 2014 | 9:01 am
    Recently as I was baking in my kitchen, I opened my refrigerator to get something or other and spotted the multiple pie crusts I had made earlier that day. I wondered briefly if anyone else gets in a pie-baking mode and can make nothing else. Anyone? Whether I'm alone or not, I've had pie on my brain lately. This is the time of year for pie, after all. There will be more pie love coming soon on BoB, but today I'm so very excited to introduce you to this glorious pie. It all starts with a pie crust, followed by a praline filling, and then a whole lot of vanilla pudding on top of that. It's…
  • Chocolate Hazelnut Cheesecake Brownies

    Jennifer McHenry
    16 Oct 2014 | 10:37 am
    Several years ago when I discovered Nutella, it was love at first bite. Now, countless bites later, I'm still completely enamored. I think there has been only one time since then when I didn't have a jar in my pantry. And that was a complete oversight on my part. I think there are at least two jars in there right now. You just never know when you're going to require it in a big way. I know surely some of you understand. With my love of that chocolate-hazelnut spread, I've made all sorts of things with it, including brownies and cheesecake. But now, these Chocolate Hazelnut Cheesecake Brownies…
  • Win a Weber Grill with Krusteaz

    Jennifer McHenry
    15 Oct 2014 | 11:53 am
    Recently, I shared with you the new Krusteaz Flatbreads and a simple breadsticks recipe. These flatbread mixes are great for everything from a simple bread to go with a meal to pizzas, tacos, and more. When thinking of ideas for using those flatbreads, don't forget your grill! I may be a city girl now, but I'm so happy to have easy access to grills on our rooftop. We use them almost year-round! For a little grilled flatbread inspiration, watch my friend Jenn of Hostess with the Mostess show us how to make some really great Grilled BBQ Chicken Flatbread Pizzas on the grill. Krusteaz has some…
  • Peanut Butter Bundt Cake with Milk Chocolate Ganache

    Jennifer McHenry
    13 Oct 2014 | 9:46 am
    Oh, the magic of peanut butter and chocolate. I've been a big fan since I was old enough to hold a peanut butter cup. And if you hang around BoB long enough, you'll see that fabulous combination show up pretty often. My latest installment in my continuing chocolate/peanut butter love affair is this gorgeous Bundt cake. As I'm also a huge fan of Bundt cakes, this one is even more exciting for me. Simple and delicious? You can always sign me up for that! The cake itself is a subtly sweet beauty flavored with peanut butter and brown sugar. It's a surprisingly delicate cake, as many Bundt cakes…
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    The Fresh Loaf

  • Storing sprouted grains and fresh flour

    24 Oct 2014 | 3:18 pm
    Storing sprouted grains and fresh flourSubmitted by whizkid on October 24, 2014 - 3:18pm.I just got the new Reinhart cookbook, Bread Revolution, and right now I'm experimenting with some of the sprouted flour recipes. I'm sprouting, drying, and grinding my own wheat flour but only as much as I need.Since the sprouting process takes so much time, I would like to either sprout and dry a few lbs of wheat berries at a time, or grind large amounts into flour to save for later. However, I don't know if the rules of storing the grain or "aging" the flour are different for sprouted grains. Does…
  • Forkish Pizza with Levain

    David Esq.
    24 Oct 2014 | 12:30 pm
    Forkish Pizza with LevainSubmitted by David Esq. on October 24, 2014 - 12:30pm.This pizza took so long to make that I can't really remember with certainty whether I used a 50/50 blend of Caputo 00 flour and White Whole Wheat flour. I blogged about it here and said it was done with All Purpose flour.  I think that is probably accurate because I was writing about it several days ago when my memory was fresher.
  • Getting flours and grains organized

    108 breads
    24 Oct 2014 | 8:54 am
    Getting flours and grains organizedSubmitted by 108 breads on October 24, 2014 - 8:54am.Put together a spreadsheet-type table of possible flours, grains, etc. as I want to go beyond wheat, spelt and rye. Right now, I am just looking at recipes.Suggestions would be most welcome.Also fantasizing about buying a mill and going off the deep end with grinding my own flours. The descriptions here and elsewhere of the taste make that a tempting way to go.
  • hand vs machine

    24 Oct 2014 | 6:21 am
    hand vs machineSubmitted by freshweaver on October 24, 2014 - 6:21am.I'm new to the site and found Pierre Nury's Rustic Light Rye recipe-want to make this bread!  I don't have a machine/mixer and would be mixing/kneading by hand.  How will this affect the final product?  I want the holes and am worried my hands-on will over handle the bread, making it less hole-y.
  • Swirly Whirly SJSD

    24 Oct 2014 | 4:33 am
    Swirly Whirly SJSDSubmitted by Kiseger on October 24, 2014 - 4:33am.A secret turning in usmakes the universe turn.Head unaware of feet,and feet head. Neither cares.They keep turning. Rumi - The Secret TurningAnd so it came to pass that I ended up on "gardening leave" from my job, waiting for a release date so that I could start my new job.  It was, in fact, "baking leave" but only a handful of my colleagues understood this!!  On my first day home, as I tried to read through the overnight posts on TFL while recovering some sort of humanity via a cup of coffee, The Husband was wandering…
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  • Classic Cocktail Spotlight: the White Russian

    24 Oct 2014 | 3:27 am
    I’m a bit of a cocktail purist.  Sure, I love new flavors and variations on the classics, but sometimes, when you really love a drink, you just want that drink.  No bells or whistles.  Just that pure, delicious flavor.  And that’s especially true with classic cocktails.  Most classic cocktail recipes are easy to make and only a few ingredients, and they’re so deliciously satisfying when you get them right.  Take this drink: the White Russian.  It’s three ingredients, and it tastes sort of like a boozy milkshake (as in:…
  • a cute idea for halloween

    23 Oct 2014 | 3:34 am
    A few days before Halloween, I wanted to put a really great product on your radar.  This trick-or-treating bag from FEED supports UNICEF by donating $1 from every purchase to UNICEF’s nutrition programs.  If you want to buy it, it’s here.  It’s $18, which is only slightly more than those plastic pumpkin trick-or-treat bags you can buy at drugstores.  And what a great way to teach your kid about nutrition and giving back than to work it into one of their favorite holidays.  I love my FEED bag — in the past six months, I’ve worn it in…
  • Three Steps to the Most Luxurious Lashes Ever

    22 Oct 2014 | 3:22 am
    With natural beauty all over the runways, one of the best ways to look natural yet put together is to rock luxe eyelashes. Lashes are one of the most important pieces of your look. Taking care of your eyelashes so that they’re long, lush and healthy will save you a ton of time and effort when you’re getting ready. Here are step-by-step instructions to ensure you’re making the most of your gorgeous lashes! 1. Start with a good base. If lashes are the focus of your look, skin has to look perfect. The best way to achieve this isn’t by adding a ton of foundation. It’s starting with…
  • booties and breast cancer awareness

    20 Oct 2014 | 3:04 am
    So, I bought these shorts literally one day before finding out that I was pregnant — and not surprisingly, pretty shortly afterwards I tried to button them up and the answer was a resounding ‘not a chance, lady.’ In fact, big shock, I wore them exactly one time before tucking them away into a post-baby drawer, where they stayed for almost exactly a year, until this weekend. And here they are: and oh my gosh, I sure do love them.  And they paired perfectly with these boots from Nine West, who very kindly let me pick them out from the Galleria store as part of their…
  • baby bear: at five months

    17 Oct 2014 | 3:41 am
    Baby Bear, The strangest thing happened this month.  No, life didn’t calm down.  You went straight from your four-month sleep regression into back-to-back colds, ear infections, and then a stomach bug.  In the last few weeks, you have been sick more days than you have been healthy.  Which meant: less sleep, more tears, and lots of hand-wringing for mom.  When something is bothering you, nothing is more important to me than to fix it, any way I can. But, you know what?  Sometimes I can’t. Sometimes you have to do it on your own.  Obviously,…
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    My Sweet and Saucy

  • Behind the Scenes @ Sweet & Saucy: Basketball Cake

    18 Oct 2014 | 8:41 am
    Well hello! This post, we’re talking about a carved basketball cake that Kaytee made the other week. This was a 25 serving basketball for a University of Kentucky Wildcats fan. Kaytee’s here to show you how she got to this result. First – and a few days in advance of working on the cake –  I cover the cake drum with shortening to adhere the fondant wood strips. I place beige fondant down and measure out even, wide strips and lightly cut into them with my boning tool. To paint the wood grain, I use gel color diluted with vodka and a wide round brush. As we’ve…
  • Behind the Scenes @ Sweet & Saucy: Diagonal Ruffle Cake

    10 Oct 2014 | 8:00 am
    Hey there! How are you guys doing? We’re just having the first semi-not-insane week in months, and let me tell you, we are reveling in it! Not to say that we don’t enjoy working on all sorts of beautiful cakes you bring us, but when the end of wedding season is in sight, cake decorators everywhere rejoice, as do our blood pressures. Anyway, here’s a little gem I forgot about from a few weeks ago. It’s a totally simple guy, but when we were first shown a picture of it, all of us cocked our heads to the side and went, “huh.” We’ somehow managed to avoid…
  • Behind the Scenes @ Sweet & Saucy: Oldsmobile Carved Cake

    4 Oct 2014 | 12:28 pm
    Well hello there! Every few months, we get requests for carved car cakes – usually for grooms’ cakes. They often are classic cars, such as Monte Carlo’s or Chevy’s. This post, we’re talking about a carved caked that Kasey made a few weeks back, which was a 1960′s Oldsmobile. She did such a great job with it, that we wanted to share with you how she did, step by step! Here’s the final result:  Now let’s get to it! First thing, there is some math involved in our car cakes. Luckily, car specs are easily found on the internet, so it’s simply…
  • Behind the Scenes @Sweet & Saucy Shop: Kyong’s Wafer Paper Trio

    27 Sep 2014 | 7:48 pm
    Hey there! How’s the beginning of fall treating you? Us, we’re suuuuper busy! The beginning of fall brings us tolerable temperatures, and everyone’s rushing to get their weddings in before it gets too cold, so we’ve been working our buns off! So anyway, to the important stuff… This week, we’ve got a special treat: Though, we slightly misled you by the title; we’re not showing you a full step-by-step of all three cakes. However, we are going to show you some tricks Kyong used to create these beauties. These are the sketches Kyong designed for the…
  • Behind the Scenes @ Sweet & Saucy Shop: How to Make a Bow

    14 Sep 2014 | 7:55 am
    Hey there! This post in inspired by Kasey’s students. Kasey, one of our decorators, is teaching fondant classes (if you’re interested in attending, please email, and her students expressed great interest in how she made bows out of fondant. We make bows with such frequency, that it’s often easy to forget that at one point, we didn’t know how to make them either! So here we go, and Kasey has taken pictures to show you the step-by-step. First, we take a little blob of fondant.   You then roll the fondant out with a rolling pin. We use a…
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    Jenny Bakes

  • Apple Slab Pie

    9 Oct 2014 | 7:23 pm
     Apple Slab Pie is not a lot to look at. I found the recipe on the Smitten Kitchen blog (follow link for recipe) and wouldn't change a thing - the crust is perfect, the filling is perfect (I used mutsu and shizuka apples). I brushed the top with cream because that's what I had and it browned perfectly.  I baked it exactly 45 minutes.  Slab pie feeds a crowd. Slab pie uses at least 8 cups of apples (if I were to change anything, mine could easily have used 10 cups!).  Slab pie is simple and doesn't require any fancy skills except maybe a light hand with pastry.  I'm…
  • Gluten-Free Pumpkin Chocolate Chip Bread

    28 Sep 2014 | 6:16 pm
    On the first cool fallish day, both Nathaniel and I start craving pumpkin chocolate chip bread. I went looking for untraditional versions of the recipe and found a gluten-free, vegan cookie recipe. I didn't need it to be vegan.  I didn't particularly need it to be gluten-free, but I still had a shelf of non-gluten flours from a cookbook review project I had done, so I decided to make a version of it.  From the original recipe, I added an egg (no longer vegan) and used non-vegan butter for the fat. I went with coconut sugar instead of palm sugar, and used sugar-free chocolate…
  • Pumpkin Protein Pancakes

    14 Sep 2014 | 2:13 pm
    I came across this recipe for pumpkin protein pancakes and made a version based on what I had in hand.  Follow the link for a slighty higher-sugar yet lower-fat version.Pumpkin Protein Pancakes2 scoops protein powder (I used unflavored but vanilla would be better)1 cup pumpkin canned pumpkin puree (not pumpkin pie filling)1 teaspoon cinnamon (I used pumpkin pie spice, being out of cinnamon)1 teaspoon baking powder2 jumbo eggs (could use 3 large eggs, 4 egg whites is what the original said)1 cup oats2 tablespoons milk (used almond milk)3 packets Splenda (original recipe used 1 tbsp…
  • Crepes of the South Carolina Upstate

    9 Aug 2014 | 3:18 pm
    I'm not sure if the upstate of South Carolina has been having a crêpe-olution or if I simply haven't been paying attention.  Regardless, there are (at least) three tasty places you can enjoy crêpes in the upstate!1. Mon Amie Morning Cafe2601 East Main Street, Ste. 21Spartanburg, South Carolina 29307Wednesdays - Sundays from 8 am to 3 pmMon Amie features an extensive meal with breakfast, lunch, and dessert served during all open hours.  Menu items range from traditional French dishes to American twists on French dishes to sweet and savory crêpes.  Of all the crêpes in the…
  • Brownie Baked Alaska

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

  • Another Book Review with Favorite Recipe Offered

    24 Oct 2014 | 2:17 pm
    Although an author never tires of reading the reviews of her or his book, at the risk that this just may not hold true for others, I am posting just one more review, partially because I love how it is written, but mostly because they are offering one of my top favorite recipes in the book: "The Heavenly Chocolate Mousse Cake." This is the one that Ben Fink, the photographer, and I, had the most trouble staying away from during the photo shoot last November. Check out Foodista.
  • Some of My Favorite Cookbooks

    23 Oct 2014 | 9:49 am
    As posted on "Serious Eats."
  • A Miro(cle) New Pastry Chef at Gramercy Tavern in NYC

    22 Oct 2014 | 7:30 am
    Actually his name is Miroslav Uskokovic but everyone calls him Miro. I met him for the first time a few months ago when having lunch with my friend Marko, who introduced us, and was charmed both by him and by his exquisite desserts. So when my editor Stephanie, and marketing manager for the new book Allison, invited Woody and me to lunch before signing advance copies of the book at Houghton Mifflin Harcourt's nearby offices, Gramercy Tavern was my first choice. I've long been a fan of chef Michael Anthony so I knew that we would be in for a special treat. And we were far from disappointed.
  • DId You Know?

    18 Oct 2014 | 7:30 am
    Melting Chocolate Effortlessly When melting a large block of dark chocolate, such as a 2-1/2 kilo/5.5 pound block, there's a much easier way to do it than chopping it first into small pieces with a chef's knife. The only draw back is that it will take several hours so I like to do it the night before. Simply place the chocolate in a pan and set it in an oven with a pilot light or oven light. Be sure to put a note on the oven door so that someone doesn't come along and turn up the oven! About four hours later the chocolate will have melted into an even liquid pool of shiny chocolate. Chocolate…
  • Conversations with Dede of Bakepedia Part 2 of 4

    16 Oct 2014 | 7:30 am
    Here's the part where Dede asks Woody to "tell on me!"
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    Baking Bites

  • Baked Apple Fritters

    24 Oct 2014 | 2:06 pm
    Apple fritters are one of my favorite fall treats. A good apple fritter consists of a lot of apples that are barely held together with a tasty, eggy batter and deep fried until they are golden and crisp. The finished fritter could be glazed, dipped in maple syrup or sprinkled with powdered sugar. Any way you serve them up, they’re delicious. Apple fritters can be a little bit of a pain to make, and can make a real mess in the kitchen. It’s still fun to do once in a while, but my Baked Apple Fritter Muffins are a much better option if you want to have apple fritters on a regular…
  • Wilton Bone Cookie Pan, reviewed

    23 Oct 2014 | 3:50 pm
    There are a lot of elaborate Halloween cookie pans on the market these days. There are pans with elaborate monster, witch and pumpkin designs that promise you can simply press your dough in and let the pan do the work in the oven. These pans look and sound great, but the finished cookies sometimes have so much going on that they look muddled. Sometimes a simpler design is better, and that is where Wilton’s Bone Cookie Pan comes in. This nonstick pan has five long, bone-shaped cavities that can bake up some of the creepiest cookies you’ve ever seen. I immediately liked the fact…
  • Snack O Lanterns

    23 Oct 2014 | 12:01 pm
    Carving pumpkins is one of the most fun activities you can do around Halloween and I carve a lot of pumpkins every year. Some years, I get creative and carve non-traditional pumpkin designs, like my pie pumpkins, but I always have a soft spot for classic jack o’ lantern faces because they are so expressive! You can take the fun of making jack o’ lanterns into the kitchen with a set of Snack O Lanterns cookie cutters from Fred. I admit that it was the name of these cute cookie cutters that first caught my eye, but the cutters themselves are a lot of fun to work with. The set comes…
  • One Bowl Pumpkin Bread

    22 Oct 2014 | 3:52 pm
    The smell of pumpkin bread baking in the oven is one of the best fall smells out there. Pumpkin pie is close, but pumpkin breads tend to be even more aromatic, and their long baking time means that there will be plenty of time for the smell of pumpkin, cinnamon and other spices to fill up the kitchen. A good pumpkin bread should be moist, tender and loaded with pumpkin flavor. It should also be easy to make, so that you can whip it up quickly when you get the urge to do some fall baking, and it doesn’t get much easier than my One Bowl Pumpkin Bread. This is a lovely quick bread that can…
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    Cream Puffs In Venice

  • Happy Thanksgiving!

    13 Oct 2014 | 7:25 pm
    It's never too late to say it - Happy Thanksgiving! I am grateful for so many things ... this pecan pie is one of them.
  • What I Did on My Summer Vacation, 2014 Edition

    21 Sep 2014 | 11:48 am
    I've been back from Italy for a few weeks now and have been slow to post about my trip. I've been savouring the post-vacation glow and to be honest, I've wanted to hang on to the sweet memories of my trip for a bit before sharing them. To call my summer trips to my father's hometown a vacation is probably inaccurate. While it is fun and restful in all the best ways, as a vacation should be, it is really so much more than a vacation. My trips to Italy are a chance for me to connect with my roots in the spirit of my father's presence, which I feel so strongly there. And I have come to love that…
  • The “Third Time is a Charm” Cake

    30 Jun 2014 | 8:50 pm
    You know that moment, when you're doing something completely routine and everydayish, when suddenly the light bulb goes off? Maybe you suddenly remembered where you hid your spare set of keys for "safe-keeping" or in a moment of total spontaneity, decided which pizza place to pick up dinner from. Or maybe you're on the subway, stuck in the midst of another interminable delay (I'm looking at you, TTC), and you're hit with a moment of inspiration so great you want to jump for joy except for the fact you are wedged in so tightly it would take a shoe horn to get you out. Maybe, in that moment of…
  • Jump Right In

    19 May 2014 | 7:36 pm
    I have been holding on to this post, impatiently, for that right moment. You know that moment when everything is aligned, the timing is perfect, people are waiting with baited breath and you just know the moment is right. The moment in question is the one where spring arrives, with complete finality. Spring is lovely, if albeit short, and there is nothing quite like those first few days where the temperature is finally not cold anymore, all of nature aligns itself to start bursting forth and you simply know that you won't have to deal with frost warnings for at least next four or five months.
  • Misura Giveaway!

    23 Apr 2014 | 8:44 pm
    [Thanks to everyone that entered. Contest is now closed. Winner will be announced soon!] It could be my failing memory or the fact that I've been blogging for so long but I do believe that this is my first proper giveaway on Cream Puffs in Venice! The kind people at Misura Canada contacted me not too long ago to see if I would be interested in offering a product giveaway. We use Misura products in our home (Mammina, especially, enjoys them) and my immediate answer was a resounding yes! I came home one day after work to find a beautiful package waiting for me by the door filled with Misura…
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    Cupcake Project

  • Pumpkin Cheesecake Fudge

    21 Oct 2014 | 12:14 pm
    ► Skip to the recipe Pumpkin cheesecake fudge is a perfect mashup between pumpkin cheesecake and white chocolate fudge.  It’s dense and fudgey (yes, I just used fudgey to describe fudge – apologies to my high school English teacher), and it somehow tastes exactly like pumpkin cheesecake, even down to the graham cracker crust. Speaking of mashups…Read the full article here
  • Bake Up Your Favorite Halloween Drink

    16 Oct 2014 | 8:55 am
    It’s been over a year since I told you about Cakes Under the Influence – an incredible cupcake innovation that lets you bake cupcakes in the shape of margarita glasses, martini glasses, champagne flutes, and shot glasses.  When I presented Cakes Under the Influence’s products back then, I suggested making margarita cupcakes for a summer party. I think some of you got the idea that baking cupcakes using Cakes Under the Influence was just a summer thing.  Nope!Read the full article here
  • Meet Mandazi

    13 Oct 2014 | 12:44 pm
    ► Skip to the recipe Back in July, I received an email asking me to review a book called The Second Tree, an “international foodie thriller” where “ancient Ugandan prophecy collides with Manhattan’s haute cuisine community.”   I stared quizzically at the email for a while – I don’t typically write book reviews (with the exception of reviewing cookbooks).  I love to read, but I struggle to make it through my monthly book club book – not that the club is really about the book anyway.  The topic of The Second Tree interested me, though, and I…
  • Kid-Friendly Pumpkin Steamers

    9 Oct 2014 | 1:14 pm
    ► Skip to the recipe My son Myles goes to a preschool that follows the Project Construct model of education (it’s similar to Reggio Emilia, if that means anything to you).  Rather than having a set curriculum, the kids explore topics they are interested in and the teachers act as guides in their experimentation and discovery.  Myles’s class has been interested in measurement and the physical properties of objects.  To encourage learning about concepts like height, weight, buoyancy, and temperature, the teachers leave things around the room called provocations.
  • It’s Been a While Since We’ve Had a Giveaway, So…

    7 Oct 2014 | 10:22 am
    Last week, I shared a recipe for chocolate banana pirate ships to celebrate Fair Trade month and to show you how Fair Trade certification can make a huge difference in the lives of people in agricultural communities around the world. Fair Trade USA has created a Pinterest board showcasing Fair Trade recipe ideas from a variety of fantastic bloggers. You’ll find my chocolate banana pirate ships on that board.  If you re-pin that image, you are helping to spread the word about Fair Trade and helping me to win a prize (virtual thank you hugs for doing this!).Read the full article here
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    David Lebovitz

  • Pottoka

    22 Oct 2014 | 1:49 am
    Sometimes I feel like a nitwit, especially when people start talking about all the new restaurants in Paris. I am a creature of habit (and I don’t like disappointment), so I generally go to the same places. I also tend to stay on the Right Bank, where I live, as the restaurants tend to be more exciting and less-fussy, with a more casual ambiance. But I’d heard good things about Pottoka, over in the 7th arrondissement, helmed by chef Sébastien Gravé, who likes to improvise on his native Basque cuisine, known for lots of colors and contrasts, as well as a hint of spice. The…
  • At the Market: Bitter Turnips and Smoked Garlic

    20 Oct 2014 | 5:34 am
    I regularly visit the outdoors markets in Paris to do my shopping. It’s a lot nicer than the supermarket and I’ve gotten to know many of the vendors personally. Last Friday I took a lovely journalist from Poland through the market, who was writing a story about me and my new book. And I thought I’d be fun to take her shopping with me. She asked me a lot of questions as I blazed through the market, where I dialed in on the fresh figs immediately. Worried that the fragile beauties would get smushed in my bag, I made a mental note to go back and get some. The best market tip I…
  • Peppermint Stick Ice Cream with Hot Fudge Sauce

    18 Oct 2014 | 2:33 am
    One of my favorite bakeries anywhere is Baked, located way over yonder, in Red Hook, Brooklyn. It’s a ways to go, since that part of Brooklyn lacks subway stops. (And it’s about 3000 miles from Paris, and no métro goes there either.) So I’m happy to hear they’re opening in Tribeca, so when I’m in New York, I can make it over there more frequently. But what’s just as good as visiting their bakery in person, is their latest book, Baked Occasions, featuring Matt Lewis and Renato Polifito’s favorite cakes, cookies, and candies, for entertaining,…
  • Pickled Jalapenos

    15 Oct 2014 | 12:37 am
    Yes, I know I’ve been presenting a lot of chile pepper recipes lately. But, well, ’tis the season. And when nature speaks, ya gotta listen. So I promise a chocolate recipe up shortly — fortunately, chocolate is an all-year round kind of thing — but I wanted to preserve a nice bag of jalapeños that happily made their way into my Paris kitchen. And since they’re something you don’t see at Parisian markets, I wanted to make my bounty last as long as possible. So I decided to preserve them for my next Mexi-fest, and pickle them in the style of those you find…
  • La Trésorerie and Café Smorgås

    9 Oct 2014 | 1:32 pm
    The word trésorerie in French means “treasury.” But in spite of its vaguely unpleasant connotation with the place that receives your taxes, it can also mean “treasure trove,” such as in this case, to describe La Trésorerie. One of the nice things about living in an international city like Paris, is that you can visit “another country” by just taking a métro, bike, or a short walk, and find yourself in the middle of another culture. Behind the Gare du Nord are streets lined with Indian and Sri Lankan restaurants and épiceries (food shops), and the Goutte d’Or has…
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  • October 24th: Nestle Toffee Crisp Sharing Block

    James Edwards
    23 Oct 2014 | 11:00 pm
    Kcal 539 Fat 32.0g Fat(sats) 19.3g Carbs 57.4g (per 100.0g)Long time ChocolateMission readers will be aware that the Nestle Toffee Crisp is one of our all time favourite UK mass produced chocolate bars. Since we first reviewed the original bar back in 2008 (See HERE) we seen many different Toffee Crisp spin-off products including Mini Bites and Clusters. To the surprise of no one in our team Nestle have now introduced the Toffee Crisp brand to their Sharing Block range - today we got to give it a try.The Nestle Toffee Crisp Sharing Block comes in a 115.0g size that is split into five two…
  • October 22nd: Halloween is coming ....

    James Edwards
    21 Oct 2014 | 11:00 pm
    And as usual here on @ChocMission we won't be celebrating at all :) :) :) Anyone who has been reading the site for a few years will be well aware that we aren't great fans of Halloween here at ChocolateMission. Here in the UK generally it doesn't get the same attention as it does in places like the US etc.That doesn't mean we won't indulge in a few Halloween chocolatey treats however! One small tradition we do have is that we always get one of these Hotel Chocolat 'Yumpkin' - he's been doing the rounds here on @ChocMission for a few years now (See HERE).If you are thinking of…
  • October 20th: Beech's Mint Creams

    James Edwards
    19 Oct 2014 | 11:00 pm
    Kcal 90 Fat2.8g Fat(sats) 1.8g Carbs 15.4g (per 20.0g)It may seem like this site has been running forever now (6 years no less!!), but that's not a patch on Beech's who have been making chocolates in Britain since 1920! That makes them one of Britain's longest serving chocolate makers thus why it is always with great delight we receive their products for us to review on the site (impartially we may add!). Last month we brought you our review of one of their new mint chocolate products for the 2014 Christmas period, now we have the pleasure of bringing you our second based on their Beech's…

    James Edwards
    16 Oct 2014 | 11:00 pm
    I just came across a competition I would like to share with you all. It’s called The Great Denby Cake OffIt’s based around creating the perfect afternoon tea recipe and will be judged on creativity and presentation. You have to be able to blog your entry to enter as it is a blogging competition.Once you have your recipe, images and post ready to enter you need to email with the URL of your post.There are some great prizes up for grabs as well including £500 of Denby Pottery vouchers, an ultimate baking kit and a baking preparation kit.The competition is open…
  • October 15th: Belfine Chocolate Finger Pup'Pets

    James Edwards
    14 Oct 2014 | 11:00 pm
    Ladies and Gentlemen introducing Belfine ... actually I will let them introduce themselves ...You can already tell these guys are pretty special huh!? Well let us tell you they are! Belfine a totally unique chocolate proposition based in the 'country of chocolate' Belgium. Recently the folks at Belfine got in contact with us here @ChocMission and offered us the opportunity of trying some of their brand new products. Of course after checking out their site and some very friendly correspondence with their marketing we couldn't help but oblige :)The first product Belfine sent us were these all…
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  • Tutorial: How to Make Cowboy Hat Cupcake Toppers

    21 Oct 2014 | 7:24 am
      I recently had an order for a cowboy themed party and I had to come up with a plan for How to Make Cowboy Hat Cupcake Toppers. After brainstorming a little bit, I realized they were going to be pretty easy to do and super, duper cute!   I hope you think so too!… [read more...] Author information Rose I'm Rose and I blog over at Rose Bakes. I'm baker, cake decorator, wife, and homeschooling mommy to 6 wonderful children! My love of cakes started at the age of 13, I started a business in 2009 then my blog was born in 2012! It's how I to share my love of cakes and help others along…
  • Easy and bold wafer paper flower tutorial

    Farwa & Abeer
    14 Oct 2014 | 6:28 am
    I have been playing with wafer papers for about a month now and I am simply loving it! You can use it in so many ways to decorate cakes. Here is a cake that I decorated with a very easy wafer flower. I gave it a bold look by drawing thick black outlines around the… [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 Easy and bold wafer paper flower tutorial appeared first on
  • How to make a witch cake topper

    7 Oct 2014 | 6:08 am
    This happy little witch is the perfect decoration for your Halloween treats. She would look adorable on a dessert table or on top of a cake. In miniature version, she would also make a great cupcake topper. This is what you need: Work surface Corn starch Fondant in black, white, tan, orange, lime, purple and… [read more...] Author information Renée Reneé caught the cake decorating bug seven years ago when she made her son's first birthday cake. Since then, she's created hundreds of custom cakes and cupcakes. Her work has been featured on various baking and party blogs. In her free…
  • Fondant Frills with Maggie Austin: A Craftsy Class Review

    30 Sep 2014 | 6:16 am
    I cannot believe I waited so long to take this class, but finally I’ve watched Fondant Frills with Maggie Austin.   I might be wrong, but it seems like this class has been around for awhile and for whatever reason, I never got it… until now! Considering the amount of ruffles cakes I’ve done over… [read more...] Author information Rose I'm Rose and I blog over at Rose Bakes. I'm baker, cake decorator, wife, and homeschooling mommy to 6 wonderful children! My love of cakes started at the age of 13, I started a business in 2009 then my blog was born in 2012! It's how I…
  • How to Make Chocolate Popcorn Cake

    Farwa & Abeer
    23 Sep 2014 | 6:09 am
    This cake probably sounds crazy but OMG! It was sooooo good! A rich chocolate cake covered in a luscious frosting and topped off with rich chocolate ganache and spicy popcorn. This cake is sweet, salty, spicy, buttery and crunchy! Print Chocolate Popcorn Cake A rich chocolate cake covered in a luscious frosting and topped off… [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 Chocolate Popcorn…
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    Cupcakes Take The Cake

  • Confetti Funfetti Vanilla Cupcakes

    23 Oct 2014 | 9:05 am
    There are so many colorful cupcakes, but it is great to see a vanilla cupcake. This is actually a funfetti vanilla cupcake which is a lovely way to celebrate a birthday. Cakes by Chichi has the recipe.
  • Batter Up: Bake Chocolate And Local Beer Cupcakes For The World Series

    22 Oct 2014 | 1:03 pm
    Native Kansas Citians and friends of the blog Emily and her husband Kyle baked chocolate cupcakes made with beer to celebrate the World Series. It's a simple chocolate recipe with a twist. These cupcakes may be the only cupcakes that your significant other may actually want to help you bake, so take note. For Kansas City Royals fans, you may want to use a local brew from Boulevard Brewing
  • Five Questions With A Food Founder: Chitra of Brooklyn Delhi

    22 Oct 2014 | 10:25 am
    Photo by Brooklyn Delhi What was your inspiration for starting Brooklyn Delhi?   I have been specializing in developing, teaching and serving Indian recipes using local and seasonal ingredients available to me in Brooklyn, NY since 2009 at The ABCD’s of Cooking.  I’m currently also writing a cookbook for Ten Speed Press (June, 2016) on that same topic focused on South Indian home cooking
  • KC Royals Cupcakes

    21 Oct 2014 | 6:16 am
    The World Series starts today and the KC Royals have quickly become America's favorite baseball team and are the heavy favorites to win, so in honor of their historic run, here are a few Royal cupcakes I found online:   Gigis Overland Park   Lisa Sagi Custom Cakes  Cupcake A La Mode KC  Birthday Direct  Lisa Sagi Custom Cakes  Diamond Club celebration  3 Girls
  • Gruffalo Cupcakes For Halloween

    20 Oct 2014 | 10:08 am
    The Gruffalo is a popular children's book by Julia Donaldson, and you can easily make these at home with chocolate sprinkles and candy.
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    Cookie Madness

  • Peanut Butter White and Chocolate Chunk Cookies

    23 Oct 2014 | 1:03 pm
    One of our Sunday rituals is a trip to Trader Joe’s, where we scout out cheap wines, see what’s new and load up on favorites.  Fuzz likes TJ’s lentils, Todd’s pick is the frozen roasted corn, and my personal favorite is Trader Joe’s Salted Peanut Butter.  It took me a while to get used to […]
  • White Chocolate Pretzel Peanut Candies

    20 Oct 2014 | 12:52 pm
    This recipe was inspired by a creation from Beth Royals, a contest cook who enters and wins hundreds of cooking competitions. Not surprisingly, she made it to the finals of the upcoming Bake-Off with one of her clever ideas. For this candy/snack she took a roll of pie dough (the sponsor product) and cut it […]
  • Vienna Coffee Pie And Slice Solutions Pie Pan Review

    17 Oct 2014 | 5:30 am
    It’s nice when a new kitchen gadget actually does what it’s supposed to do, which is why I am dedicating this post to the Slice Solutions 9-Inch Sectioned Pie Pan Set. It’s a 9 inch pie pan with a top and bottom that separate in springform fashion, and has a divider insert that you put […]
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    Pink Cake Box Custom Cakes & more

  • Zombie Cake Topper

    Anne Heap
    21 Oct 2014 | 6:32 pm
    This cupcake tower was for a couple who are huge zombie lovers. The topper depicts a bald zombie groom in a black tuxedo ripping out his heart and handing it to his zombie bride in a black dress. Bride and Groom Zombie Cake Topper The topper was decorated in blue and black stripes using this cake as inspiration. Along with the topper we included 100 nut-free cupcakes including red velvet with vanilla buttercream, chocolate with raspberry chambord, vanilla with coffee buttercream and marble with oreos and cream. Congratulations to the bride and groom! The post Zombie Cake Topper appeared first…
  • “Bun in the Oven” Baby Shower Cake

    Anne Heap
    20 Oct 2014 | 2:00 am
    This little bun is almost done baking! “Bun in the Oven” Baby Shower Cake The delicious sweet bun has been baked in a stylish fuchsia pink oven for a baby shower at the Montville Inn, in Monvtille, NJ. Close-up of oven burners Congratulations to the mommy-to-be! Here’s an video from the shop! // The post “Bun in the Oven” Baby Shower Cake appeared first on Pink Cake Box Custom Cakes & more.
  • Giant Rose Wedding Cake

    Anne Heap
    19 Oct 2014 | 6:05 am
    Fall is here and this wedding cake offers a different take on the traditional fall wedding cake! Giant Rose Wedding Cake The cake is covered in a monochromatic champagne/blush pink and topped with a giant open rose/peony sugar flower at the top with cascading leaves down the side. Different textures decorate the cakes different tiers including quilted patterns and shimmery luster pearl. Close-up of giant rose atop wedding cake Keeping with the overall theme of the cake, we honored the groom (he is a big basketball fan) with a set of textured basketballs at the base of the bottom tier. Keeping…
  • Hailey’s Lemonade Stand Cake Topper

    Anne Heap
    18 Oct 2014 | 5:01 am
    Hailey just turned one and her parents celebrated with a Lemonade Stand themed birthday party! Hailey’s Lemonade Cake Topper & Cupcakes The topper is decorated with white fondant and alternating pink and yellow stripes to coordinate with the party’s invite. Keeping with the lemonade stand theme slices of pink and yellow lemon slices decorate the rest of the tier. Atop the tier is Hailey’s banner held up by two pink and white stripped straws. Along with the topper we included thirty pale yellow and pink vanilla cupcakes with our XS cupcake stand. The post Hailey’s…
  • David’s 50th Birthday Cake

    Anne Heap
    16 Oct 2014 | 8:03 pm
    David celebrated his 50th birthday at Sun West Studios in NYC with this three tier birthday cake. David’s 50th Birthday Cake We worked with David’s wife to incorporate several mementos onto the cake including his favorite hobbies, family and logos. The top tier includes a standing black 50th to coordinate with the party’s invitation. Along with the 50th topper, additional topper elements include a rose gold watch, barbells, records, a coffee cup, tennis racquet and ice cream. As you make you way down the cake you’ll find additional mementos including a spin bike and…
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  • Rustic Apple Tart With Hemp Seed Crumb Topping

    4 Oct 2014 | 4:59 pm
    First morning with a clear crisp chilled air. Not the first weekend with apple pie on my mind. Oh yes, it's definitely apple season. And pumpkins, squash and long simmered dishes. Well, being in the...
  • Grilled Baby Artichokes With Chimichurri

    9 Sep 2014 | 4:59 pm
    With the last days of summer right around the corner, there have been dinners on the patio after dinners on the patio. Friends, neighbors, just us. It's been lovely. Truly. A balm for the soul....
  • Roasted Carrots With Creme Fraiche & Za'atar & Roasted Plums With Honey & Whipped Cream

    18 Aug 2014 | 5:04 pm
    It's been a while since I visited my own blog, let alone write anything on this page. What can I say? I gave myself an unintentional break by enjoying the most of summer off line. There has been much...
  • Fresh Tomato Tart & A Radish & Pea Salad

    27 May 2014 | 8:45 pm
    I admit, I had some reservations about moving to Alabama in spite of the amazing opportunity to challenge my creativity and eye every day with like minded people. My husband was ready for a change, I...
  • Strawberries & Honeydew Melon With Lemon Sugar & Mint

    21 May 2014 | 4:54 pm
    Feels like Summer is officially here in the South. Don't let the calendar fool you! I spent my birthday last week in the company of the guy I call my surrogate brother, chef John Ondo, and a group of...
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    Recipe Girl

  • Couscous Recipe with Parsley and Shallots

    Lori Lange
    22 Oct 2014 | 7:30 am
    Here’s a side dish recipe that is perfect for serving with chicken, pork, beef or seafood:  Couscous with Parsley and Shallots There is something to be said for having a good arsenal of carb-loving side dish recipes at hand.  Whether it is rice, potatoes, quinoa, pasta or couscous… it is nice to have quite a few options to choose from when you’re serving up dinner.  And if you’re anything like me, you’re usually looking for the magic three:  main dish, side dish and vegetable.  My sister called me a couple weeks ago and said, “You need more couscous…
  • Sweet and Spicy Pork Tenderloin Recipe

    Lori Lange
    21 Oct 2014 | 3:00 am
    One of my favorite things to make for dinner:  Sweet and Spicy Pork Tenderloin Recipe I’ll never be a vegetarian.  I’m a big time carnivore.  I love eating meat for dinner, so you’ll rarely see a vegetarian dish on my family’s dinner table.  Beef is my favorite, but a nice and juicy pork tenderloin runs a close second.  This recipe has been running around in my family for a zillion years.  It’s super simple- just a quick and flavorful marinade in which the pork spends a few hours hanging out, then baked until cooked through but still tender. I like to…
  • Newman’s Own “Greens for Good” Recipe Contest: Top 5 Finalists

    Lori Lange
    20 Oct 2014 | 3:00 am
    Fun news to share today!  Newman’s Own® announced the five finalists in their “Greens for Good” Recipe Contest. A quick recap of what this contest is all about:  Salad lovers were asked to create a green salad recipe that utilized one of Newman’s Own® Salad Dressing flavors as an ingredient in the recipe.  All recipes created were inspired by favorite charities.  The Grand Prize winner will have the opportunity for a charity of their choice to receive a $35,000 donation from Newman’s Own®.  A $1,000 donation will be awarded to charities chosen by the four first…
  • Egg Muffins

    Lori Lange
    18 Oct 2014 | 3:00 am
    Here’s an easy-to-make breakfast treat that is delicious too:  Egg Muffins Hey, it’s weekend breakfast time!  By now, I’ve explained extensively how I feel about weekend breakfasts.  Shove the cereal aside and make something special!  Saturday and Sunday are your two days not to be stressed-out and tired.  Sleep in, put together some sort of tasty breakfast, and get on with your relaxing day, right?!  These little egg muffins aren’t any kind of chore to make at all.  They’re just eggs scrambled with a little milk and adding in your desired fixings.  I…
  • The Ritz- Carlton: Lake Tahoe (a review)

    Lori Lange
    17 Oct 2014 | 3:00 am
    It’s really great living so close to beautiful Lake Tahoe, so my family tries to get up there as much as humanly possible.  My husband and I snuck away for a couple of nights last week to check out The Ritz- Carlton.  October is considered “off-season” there, so we were able to secure an extremely reasonable rate for this luxury hotel. The hotel is located off highway 267 – between King’s Beach and Truckee, and it’s positioned mid-mountain at Northstar Ski Resort.  Travel the winding road off the highway and up the mountain a few miles, and you end up…
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  • Chicken and Broccoli Casserole Recipe

    21 Oct 2014 | 9:21 am
    Quick and easy meals like this chicken and broccoli casserole are my go to dishes for busy nights. This casserole combines chicken, broccoli, rice, cheese, mayonnaise, cream of chicken soup and cornflakes. To save time you can use the meat from a cooked rotisserie chicken. The combination of flavors is great in this recipe and the cornflakes add a really nice crunch to the top of the casserole. I like to add cheese to the mixture and then add an additional layer of cheese under the cornflakes. You can use either white or brown rice for this recipe—I prefer the brown rice personally. Enjoy.
  • Crispy Chicken Poppers Recipe

    19 Oct 2014 | 1:19 pm
    These crispy chicken poppers are a delicious snack or dinner that is easy to prepare. What is great about these chicken poppers is that they are baked in the oven and not fried. The poppers are crispy because they are rolled in cornflakes. A lot of the flavor in this recipe comes from the parmesan cheese and seasonings such as garlic, paprika and ground black pepper. This recipe gets even better with the parmesan-ranch dipping sauce. The sauce is prepared in a blender and combines ingredients such as sour cream, parmesan cheese, lemon, and chives. Enjoy. Crispy Chicken Poppers Yield: 4…
  • Beef a La Sichuan Recipe

    15 Oct 2014 | 10:54 am
    Here is a copycat recipe for the Beef a La Sichuan at PF Chang’s restaurant. For those unfamiliar with this dish—fried strips of beef are tossed with a spicy sauce and vegetables. The beef can either be deep-fried or cooked in the pan. There are 3 different types of vegetables in this recipe—carrots, green onions, and celery. The sauce is both spicy and sweet—it gets most of its heat from ingredients such as Chinese hot mustard, red chili paste, chili oil, and red pepper flakes. If you are not a fan of spicy dishes you could add less of the spicy ingredients. I like to serve this dish…
  • Olive Garden Bolognese Sauce Recipe

    11 Oct 2014 | 12:18 pm
    If you enjoy the meat sauce at the Olive Garden Restaurant you will love this dish. This recipe is for the Bolognese sauce from Olive Garden. What is great about this sauce is that not only is it very delicious but it is also easy to prepare. The sauce uses a few simple ingredients to create an amazing meat sauce that can be served on top of pasta. Two different types of meats help to create this great sauce—ground beef and Italian sausage. Vegetables such as onion, carrot and celery are added into the mixture as well. The sauce then gets even more flavor from red wine and crushed tomatoes…
  • Western Sliders Recipe

    6 Oct 2014 | 9:56 am
    These western burger sliders are topped with cheddar cheese, bacon, homemade onions rings, and BBQ sauce. The burger patties can either be fried in the pan, on a griddle or grilled on an outdoor grill. The best part about this recipe is the homemade onion strings. The onion strings require a little bit of work but it is well worth the extra effort. Thinly sliced onions are dipped first into butter milk and then rolled in a seasoned flour mixture. The breaded onions are then fried in hot oil until crispy. You can use your favorite BBQ sauce for this recipe. These little burgers make another…
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    Bake My Day!

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

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

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

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

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

  • Coffee: It Does A Body Good

    Jeanne Carpenter
    16 Oct 2014 | 6:47 am
    A cup of coffee is the great social equalizer of the world. Two people can be from completely different places in the stratosphere of life, but when you sit down and share a cup of coffee, life becomes a little simpler.I didn’t start drinking coffee until age 32. Growing up, my parents both drank coffee, black and strong, pouring the first cup before the break of dawn from an old electric percolator with a glass top, which as far as I can tell, basically boiled the shit out of it until it was done. That was 30 years ago. Back then, there were exactly two kinds of coffee in the grocery…
  • CheeseTopia: Bringing Artisan Cheese to the Heart of the City

    Jeanne Carpenter
    2 Oct 2014 | 5:10 am
    It's official: you can book April 12, 2015 on your calendars for the First Annual CheeseTopia, a new one-day cheese festival I'll be planning each year for the next three years. Year one will be at the Pritzlaff Building, a renovated warehouse in the Historic Third Ward of downtown Milwaukee, Year two will be in Chicago, and Year 3 in Minneapolis.After retiring the annual Wisconsin Cheese Originals Festival in 2013, I still wanted to do an event to highlight our amazing artisan cheesemakers, but I knew I wanted it to be something different.CheeseTopia aims to bring the best of Midwest artisan…
  • Bon Bree Brick Comes Back From the Brink

    Jeanne Carpenter
    28 Sep 2014 | 4:20 pm
    Several years ago, when I was a guest on Wisconsin Public Radio talking cheese with Larry Meiller, a caller asked me (on live air) if I knew anything about Bon Bree Brick. I had to admit that I didn't, and soon thereafter, the phone lines lit up with callers sharing fond memories of Bon Bree, an old family favorite once made in Mapleton, Wisconsin.Well, today, Bon Bree Brick is back, baby. The current issue of the Center for Dairy Research (CDR) Dairy Pipeline (if you don't subscribe to their free e-newsletter, sign up here), profiles several extinct cheeses brought back from the brink of…
  • 2015 American Artisan Cheese Class Schedule Announced

    Jeanne Carpenter
    25 Sep 2014 | 7:06 am
    Hey there cheese peeps! If you live in Wisconsin and you're looking for a monthly night out, tasting and learning about fine artisan cheese, I'm doing another year-long class series in 2015.We meet at the Firefly Coffeehouse, a fantastic space that serves as the living room of my town, Oregon, Wis., about 10 minutes south of Madison. Each class includes a tasting and storytelling of artisan cheeses, a glass of complimentary wine, beer or beverage and general merriment. Classes begin at 7 p.m. and are limited to 25 attendees. Each class costs $22 and seats must be reserved in advance. Classes…
  • The Results Are In: I'm an ACS Certified Cheese Professional

    Jeanne Carpenter
    3 Sep 2014 | 7:13 am
    And it's official: I am an American Cheese Society Certified Cheese Professional. Say it with me: whoooooo-hooooo!Jane Bauer from ACS emailed me yesterday, with a note that a press release will go out today. I am interested to see how many other folks from Wisconsin are on the list. Up until now, there's only been two other CCPs in the state, so I am honored to be in their company! Of the more than 250 people who sat for the test this year, 153 people passed. A total of 406 individuals throughout the United States and Canada are now official ACS CCPs.So what is an ACS CCP?  The ACS…
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    Technicolor Kitchen - English version

  • Pasta e fagioli (pasta and bean soup)

    23 Oct 2014 | 4:27 pm
    I made this soup weeks ago – twice, actually – and it was so delicious I could not have enough of it, but since then we’ve been having such hot days here in Sao Paulo I could not bring myself to publish the recipe here on the blog: it is really hard to even think of hot soup when it’s 35°C (95°F) outside. :S Now that the temperatures are more reasonable, I gladly bring you Antonio Carluccio’s
  • Lemon blackberry cake - perfect for spring

    19 Oct 2014 | 12:59 pm
    If it is a problem for me to make banana cakes, I could never say the same about lemon cakes, right? ;) It is very rare for me to not have lemons around, especially because I use them for many things other than cakes, and I love them so much that my husband brings a couple of lemons home every time he goes grocery shopping. Adding frozen berries to cakes is a great idea as we’ve seen here on
  • Dark chocolate and dulce de leche puddings

    16 Oct 2014 | 4:29 pm
    By your comments and emails I think you’ve been enjoying the healthier recipes I’ve been posting here in the past few months, and that makes me really glad – I believe that eating better food has increasingly become important to many people, even to young people like my sister. However, I’m sure I’m not alone here when I say that certain situations call for decadent sweets: a celebration,
  • Banana waffles with chocolate sauce

    13 Oct 2014 | 12:17 pm
    My sister came over the other day for lunch and she spent the afternoon here with me, but this time, instead of playing Super Mario, I suggested we watched Willy Wonka & the Chocolate Factory, for she had never watched the original version – I’m really biased here for this is one of my all time favorite movies and I cannot conceive the idea of a Willy Wonka other than Gene Wilder (sorry, Johnny
  • Banana, ginger and honey cake

    11 Oct 2014 | 2:04 pm
    As much as I love banana cakes, sometimes months go by without me baking any – my husband and I are crazy for the fruit and end up eating all the bananas before they go brown and I get a chance to do anything with them. No one has muscle cramps here, I can assure you. :D Last week I bought a huge bunch of bananas, and even though we ate a lot of them there were still two by the end of the
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    Ashlee Marie

  • 21 Amazing Pancake and Waffle Recipes

    24 Oct 2014 | 4:00 am
    Breakfast is one of my favorite meals of the day, WELLLL Breakfast FOODS! We love Breakfast for dinner at our house! And I LOVE to sleep in on the weekends and start Saturday and Sunday’s off with a HUGE delicious breakfast/brunch. And nothing beats pancakes and waffles for breakfast so I found 21 amazing pancake […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Brown Butter Madeleines

    23 Oct 2014 | 4:30 am
    You guys know I like pretty food, right? So I just HAD to try Madeleines the first time I saw them! More cake like than cookie like, but small and bitesized? LOVE!  I have tried many recipes over the years and some are terrific and some… fall flat.  I really need to make and share […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Love Your Boobs Love Yourself

    22 Oct 2014 | 2:59 am
    Did you know that October is Breast Cancer awareness month? We tend to see a lot of pink this month, reminders to get mammograms (do it) and a time to celebrate those you have fought and beat breast cancer. But Courtney, of Fry Sauce and Grits, wants it to be more. A month where we […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • FoodFightWrite Food Blogger Conference Giveaway

    21 Oct 2014 | 4:00 am
    I love blog conferences, in fact I have been to over 18! Each one is different and some I’ve repeated, some I didn’t. I’m always searching for conferences where I can learn something I haven’t already or meet people I haven’t already. I have yet to find a food conference I’m in love with so […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Balloon Tassels

    20 Oct 2014 | 4:30 am
    Kay, I learned this technique from Jen at The Project Girl, and let me just say, GENIUS! I was planning on making a gazillion tassels and stringing them close together to get this look, but this was so much faster and I ended up with such fat and fluffy strands, I’m in LOVE! All the […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
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    ZOMG, Candy!

  • Halloween Giveaway from Mike & Ike

    17 Oct 2014 | 6:34 am
    This Halloween, Mike & Ike have some fun holiday-themed candy mixes: Mummy’s Mix is lemon, orange, grape, lime, and raspberry, and Vampire Variety is cherry, raspberry, grape, watermelon, and fruit punch. If you’ve never had Mike & Ikes before, they’re sort of like cylindrical jelly beans. I’ve reviewed (and enjoyed) their Lemonade Blends in the past. If you want a chance to try out these Halloween Mike & Ikes, you’re in luck! They’re letting me give some away to one lucky U.S. reader. Enter via the Rafflecopter below. Good luck! a Rafflecopter…
  • Trader Joe’s Dark Chocolate Pumpkin Spice Salted Caramels

    16 Oct 2014 | 5:00 am
    It’s fall, and here in the U.S., that means pumpkin-flavored EVERYTHING. Seriously, Trader Joe’s October Fearless Flyer is about 90% pumpkin stuff. One of their seasonal pumpkin products includes these Dark Chocolate Pumpkin Spice Salted Caramels. The box described the caramels as “dark chocolate with a smooth pumpkin spiced caramel filling sprinkled with real Hawaiian sea salt.” Each shiny dark chocolate square was covered with a little squiggle of milk chocolate, then topped with a generous sprinkle of rust-colored sea salt. That dark chocolate shell shattered as…
  • Gummi Bear’s in NY Times Sunday Magazine

    14 Oct 2014 | 5:00 am
    I love Christoph Niemann’s Abstract Sunday pieces in the NY Times. This weekend, he drew/gif-ified a fun piece about gummi bears. Check it out here.
  • Trader Joe’s Dark Chocolate Speculoos Cookie Butter Cups

    13 Oct 2014 | 5:00 am
    When I saw The Impulsive Buy‘s “Spotted On Shelves” feature on these Trader Joe’s Dark Chocolate Speculoos Cookie Butter Cups, I had to zip out to Trader Joe’s and get some to try for myself. I had previously loved the chocolate bar version of these, so I was excited to try them in cup form. The cookie butter cups came in a plastic tub of about 27 cups (I only have an approximate count because I’m not sure how many cups my boyfriend snuck after I opened the tub). Each was individually wrapped in gold foil, which was good. I needed something to slow me…
  • Crispy M&M’s comeback + giveaway reminder

    9 Oct 2014 | 5:00 am
    YOU GUYS! Crispy M&M’s are coming back! Starting in January of 2015! If you can’t tell, I’m pretty excited. I loved Crispy M&M’s as a kid. They’ve got the tasty crunchiness and mix of sweet/starchy of Pretzel M&M’s, but a superior lighter texture, if my memory serves me correctly. Is it January yet? Also, don’t forget to enter the Shangri La Tea Chocolates Giveaway, which closes tomorrow! I have a randomly selected winner of the Churchill’s Carousel, but s/he has not responded to my email, so I can’t announce anything yet.
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  • Chocoholly Bean-To-Bar Chocolate Making Class

    22 Oct 2014 | 3:21 am
    Much as I love filled chocolates, truffles and pralines, my real passion at the moment is bean-to-bar. Those makers who produce chocolate from the bean, dealing directly with cocoa farmers to produce something amazing from the most basic of ingredients; cocoa beans and sugar. There’s still only around ten bean-to-bar chocolate makers in the UK who make chocolate from the bean commercially. We’re well behind the US, where there’s well over a hundred, but there are new makers starting up here every month, so it looks like we’re on the verge of a chocolate making boom…
  • In Pictures: The Chocolate Show

    20 Oct 2014 | 1:52 pm
    Chocolate Week has come to an end, and what a week it was! The climax of the week was The Chocolate Show, a three day chocolate extravaganza at London’s Olympia. This year, the show was bigger and better than ever, with thousands flocking to try chocolate from around the world, take part in tastings, listen to talks and watch the spectacular chocolate fashion show. I was lucky enough to be on stage every day talking and tasting, so I’d like to say a huge thank you to everyone that came. It’s always great to meet real people who read what you write, especially when they say…
  • Trader Joe’s Dark Chocolate With Toffee, Walnuts & Pecans

    14 Oct 2014 | 4:11 am
    Because I live in Canada, I’ve never actually set foot in any of Trader Joe’s stores but I hear they are magical places full of all kinds of goodies at reasonable prices. That isn’t an endorsement or anything, it is just what I’ve heard from friends who have fallen under Joe’s spell. One of those friends sent me a bar of chocolate so I could see what all the fuss is about. A cursory look at the rather pretty box led me to believe that this was something I’d really like because it ticked quite a few of my boxes. I like toffee in my chocolate, and I’m a big fan of walnuts too –…
  • Win A Chocolate Week Chocolate Stash!

    10 Oct 2014 | 4:34 am
    Chocolate Week starts on Monday and what better way to celebrate than with a competition! The week is a celebration of all things chocolate and culminates with The Chocolate Show at Olympia on 17th-19th October. I’ll be doing a tasting on Friday 17th, so do come along and say hello! But if you can’t get there, you can still celebrate Chocolate Week by entering our simple Twitter competition for a chance to win the stash of chocolate pictured above. To enter all you need do is follow @Chocablog on Twitter and retweet a link to this page to enter! This is a Twitter based…
  • Laurent Gerbaud, The New Face Of Belgian Chocolate

    6 Oct 2014 | 6:19 am
    Belgian chocolate has something of an image problem. A few years ago it was – in the minds of most British consumers – a synonym for excellence and the height of chocolate luxury. But times and tastes are changing and people are becoming more aware of what’s in their food and where it comes from. Today, the phrase “Belgian Chocolate” is just as likely to evoke an image of a cheap, mass produced confection made in a large industrial factory. Most Belgian chocolate is produced by two of the biggest chocolate companies in the word. Barry Callebaut and Belcolade churn out…
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    Dessert First

  • Homemade Halloween: Making “Twix” Bars

    22 Oct 2014 | 10:15 am
      With Halloween coming up next week. I'm finishing all my preparations, which mostly involve putting together Isabelle's costume and moving all the pumpkins in the house back to their designated places, after she's moved them all again for the twentieth time. Apparently pumpkins are way more fun than her regular toys - who knew? I've stocked up on candy for trick or treaters, but I couldn't resist going into kitchen to make some sweets from scratch. This year, it's a homemade rendition of one of my favorite candies from childhood - the Twix bar.   Twix bars are actually one of the…
  • Chocolate Cake with Salted Caramel Buttercream and Apples

    14 Oct 2014 | 12:56 am
      Indian summer continues on in full swelter here in the bay area. It's honestly the hottest it's been here for the last six months: the mornings start out promisingly grey and overcast, and then by mid-morning it's just cloudless sky and shimmering heat. Not-so-little-Isabelle is growing out of her summer t-shirts and shorts, clothes I thought I could safely pack away by now but instead I'm desperately hoping will still fit until cooler weather finally arrives.   Despite the fact that fall never arrives quite timely here, my cravings are already shifting towards the dark, rich, and…
  • Hello Fall: Peach and Brown Sugar Brioche

    24 Sep 2014 | 12:00 am
      Happy fall! Although we've got all sorts of autumn bounty showing up at the market, apples and pears and figs everywhere, I've still got a soft spot for the late harvest peaches. It's sort of like the weather here right now: tentatively overcast, even a tease of rain, and then a brilliantly warm day to remind us that the bay area hasn't let go of all its sunshine yet.   Still, the nippier mornings get me in the mood for richer, cozier fare, and my favorite way to fill that craving is with brioche. Whether as a loaf or individual buns, brioche is indulgent on its own, or makes a…
  • A Trip to Tillamook and Gougères

    15 Sep 2014 | 4:40 pm
      Disclosure: I was invited on this trip as a guest of Tillamook. All opinions in this post are my own. Happy Monday! Here's a post I've been eager to get up - a recap of my trip up to Portland, Oregon to visit the Tillamook factory! I've been peripherally aware of this Oregon-based brand, but it wasn't until Tillamook did a pop-up shop in San Francisco a few months ago that I got to speak to some of their brand reps and learn more about their products. Although Tillamook is best known for their cheese, they've been rapidly expanding their product line, branching into yogurt and ice…
  • Almost Autumn: Grapeskin Flour and Almond Vanilla Madeleines

    5 Sep 2014 | 12:00 am
      Happy September! Although we're still weeks away from the end of summer, I know thoughts of fall are already on many minds. Out here in the Bay Area though, the sunny days are just hitting their stride. Short and sunglasses are still out in full force, and it's peak wedding season up in wine country. Thoughts of golden afternoons up among the vineyards is what led to my latest recipe - if I can't be there, at least I can get a little taste... Whole Foods sent me some samples of WholeVine's grapeskin flours to experiment and play with. Since I haven't used these flours before,…
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    At the Baker's Bench

  • Holiday Baking Live with the Cake Boss--and a Giveaway!

    20 Oct 2014 | 2:45 pm
    Buddy Valastro, star of TLC’s hit TV series, Cake Boss, will be teaming up with his 11-year-old daughter, Sofia, and Gabrielle Parisi, lead decorator at Carlo's Bakery, to host an exciting interactive demonstration on October 22, at 8:00 pm EST. Holiday Baking Live with Cake Boss™ will be broadcast LIVE from Buddy's New Jersey baking facility. Buddy, Sofia, and Gabrielle will be demonstrating decorating tips and tricks that you can use to make your own Halloween, Thanksgiving, and Christmas sweets extra impressive this year. The best part? You can tune in to the broadcast and have a…
  • Double Chocolate Peanut Butter Chip Cookies

    21 Nov 2013 | 10:53 am
    What's happening here? Chewy chocolate cookies loaded with chocolate chips and peanut butter chips. I could go on, but I don't see a reason.Instead, let me offer a couple of suggestions from my personal experience with these.Don't taste the dough. It's better raw than any other cookie dough I've tasted. If you taste it and eat the entire batch worth and feel sick and have no cookies to show for your work, don't blame me. I warned you.Immediately freeze half the batch ~ or more ~ upon cooling. Or you will have no cookies left for anyone else. If this is not important to you, disregard.  …
  • Tribute to the Queen of All Daring Bakers, Lis

    15 Nov 2013 | 6:34 pm
    I am not a joiner.And yet five years ago, I joined an online baking group. Not just a baking group, but one that set for itself high goals and tight deadlines (something I didn't need more of in my life). I told myself, This is a terrible idea. Still, I joined.Predictably, I stressed out over the deadlines. I hunted down impossible-to-find ingredients, was frustrated by my ineptitude and my failures, and was consistently pushed to produce complicated items I never would have attempted on my own.I wanted to quit--Lord only knows how many times I promised myself, After this challenge, that's…
  • Indian Pudding with Cinnamon Cream

    13 Nov 2013 | 9:57 am
    It's National Indian Pudding Day. Really, that's a thing. If you're from New England, maybe you're already celebrating. If you're from the rest of the country, you're probably wondering what? and why?Look, don't overthink it; it's dessert. Head over here for the recipe and dig in. It's fun, festive (who doesn't like a national day dedicated to a dessert), and you just might find a new dessert to serve for Thanksgiving this year.Bonus: From my lips to your ears . . . Indian pudding is a swell dessert, but it makes an even better breakfast. So I'm thinking you can whip up a batch of this on…
  • Double Chocolate Peanut Butter Cup Cheesecake

    6 Jul 2013 | 5:30 am
    Sure, I could sexy up the description of this cheesecake . . . but why? Here's what you need to know: Cheesecake. Chocolate. Peanut butter cups. Ganache layer.  Peanut butter buttercream. More peanut butter cups. Don’t let the number of steps put you off. Think of it this way: there are many things in life that are essentially simple to do but would seem daunting and impossibly complicated if you were to try to follow written instructions for them. I'm sure you can think of a few examples.Trust me, the payoff of making this showstopper is very, very satisfying. You should probably do…
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    Joe Pastry

  • Making Alfajores

    24 Oct 2014 | 12:01 pm
    My first alfajor was a powdery-caramelly masterpiece with a layer of dulce de leche that I swear was an inch thick. That could just be how I remember it of course. But I was overwhelmed. Where had these been all my life? Happily it was't long before a kind Peruvian lady clued me in to what they were and taught me how to pronounce them. Alfa-whuh? Yor-ess. ...Read on...
  • Alfajores Recipe

    23 Oct 2014 | 2:18 pm
    How can you tell these are New World cookies? By all the cornstarch (corn flour) of course. Some readers have written in to tell me they don't like the taste and/or texture of cornstarch even when it's baked. If that's the case no worries, you can still make these with cake flour. Yuca flour is another alternative that's used quite a bit in alfajores, assuming you can find it. Note that the proportion of the different flours can be changed to suit your taste. Some like a firmer alfajor, in which case you can use 100% wheat flour, all-purpose if you like. For those who prefer theirs…
  • What is it with Continentals and fat?

    23 Oct 2014 | 8:44 am
    Reader Nate asks: Why do sweet cream butter and cultured butter seem to have different fat content? Aren’t they’re using the same technique or is there some scientific explantion for this? I like that question, Nate! The answer is that it's mostly an aesthetic, but there are some functional reason for the difference, at least in the pastry world. In general European butters are about 2% higher in fat that American butters. The funny thing is that here in the states European "style" butters often have 7% or 8% more fat than typical American butters. Evidently they're cashing in on the fact…
  • So when did alfajores arrive in the New World?

    23 Oct 2014 | 8:02 am
    We are making New World alfajores after all, at least for now! I've found no documentation whatsoever pertaining to that, only claims that they "came over with the conquistadors". I find that a little hard to believe, personally. I don't see those rough-and-ready characters taking the time to pack delicate boxes of sweets alongside their morions and lances. Watch it, Francisco! I paid twenty reales for those! However it's not beyond the realm of possibility...Read on...
  • How long did the Arabs occupy Spain?

    22 Oct 2014 | 4:03 pm
    I like that question reader Zsa Zsa, if indeed that is your real name! It's popularly said that the Islamic occupation of the Iberian peninsula lasted for 800 years. While it may technically true in that there were Arabs on what is now Spanish soil all of that time, the Caliphate that was established there was always in flux. In fact you can make the case that Al Andalus started shrinking from virtually the moment it was established. The invasion commenced in 711 A.D. when the first Arab conquerors crossed over at Gibraltar, having swept through all of the Middle East and North Africa over…
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    Cake Talk

  • No More Music at Mary's

    Marys Cakes
    7 Oct 2014 | 10:23 am
    It's tough being the little guy. Everyone has their hands out, especially the big guys. A couple of years ago it was the University of Alabama. Now it's BMI. What's BMI? Yeah, I asked that, too. Never heard of it...
  • Sticks and Stones

    Marys Cakes
    4 Sep 2014 | 3:31 pm
    A nationally known writer was interviewed in our city's newspaper recently. It was a simple Q&A -- a sort of "get to know you" piece, as the writer lives here. The paper does this every Friday, posing questions ranging from...
  • Art Night, explained...

    Marys Cakes
    4 Sep 2014 | 11:32 am
    We've seen almost a hundred Art Nights come and go at Mary's Cakes & Pastries since we opened in 2006, so it's second nature to us. But, for the average person reading this post, maybe not so much. Here's the...
  • Scam Alert: Mr Anthony Spanner-Spammer-Scammer

    Marys Cakes
    27 Aug 2014 | 10:14 am
    Beware this email from Anthony Spanner or Adrian Thomas. We haven't gotten one of these in a while, but it's either still going around or going around again. For those of you who are new to these scams, the sender...
  • Making Caramel Fig Blondies

    Marys Cakes
    9 Aug 2014 | 6:34 pm
    There are lots of things you can do with fresh figs. At Mary's Cakes & Pastries, we make fig blondies.
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    Get Off Your Butt and BAKE

  • Amazing Cake Mix Apple Crisp

    Get Off Your Butt and BAKE
    15 Oct 2014 | 1:29 pm
    I stumbled across an interesting recipe the other day, over at Taste of Home. It wasn't the apple or the crisp that made me take another look. It was the words cake mix. I knew immediately that it would be scrumptious. It is and it was. I'll be making this again and again!
  • Almost Chili’s Salsa

    Get Off Your Butt and BAKE
    9 Oct 2014 | 5:05 pm
    Do you know how many copycat Chili's Salsa recipes there are available, with the click of a mouse? Baaaaaazillions! I've tried at least fifty of them. True story. Seriously . . . Chili's restaurant has to be laughing at all of us. Can I be bold enough to say, that I think this one is the closest? Heck yes!
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    Wild Yeast

  • YeastSpotting 10.21.14

    21 Oct 2014 | 11:01 am
    Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | No comment
  • YeastSpotting 8.30.14

    30 Aug 2014 | 6:59 pm
    Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | One comment
  • YeastSpotting 8.19.14

    19 Aug 2014 | 12:43 pm
    Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | No comment
  • YeastSpotting 8.11.14

    11 Aug 2014 | 5:30 am
    Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | No comment
  • YeastSpotting 8.3.14

    3 Aug 2014 | 3:29 pm
    Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | No comment
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    The Cupcake Blog


    24 Oct 2014 | 8:28 am
    Don’t live up north, but still want to build a snowman? Now’s your chance. Snowman Cupcakes are fun and easy to make for the whole family. The base of this recipe is an uncomplicated chocolate cupcake. After topping them with an equally easy-to-make butter cream frosting, then it’s time for the fun. Making the snowmen. Marshmallows are used for the snowmen’s bodies and orange or red gummy fish for the noses. Topping them with a chocolate covered mint candy gives them a cute little hat to finish of the look. Source Martha Stewart
  • Lemon Blueberry Cupcakes

    23 Oct 2014 | 8:28 am
    Lemon blueberry cupcakes sound like a magnificent summer treat – and they are, but they can also be enjoyed year-round. The batter of these cupcakes includes whole blueberries, lemon juice, lemon zest, sugar, cake flour, vanilla extract, milk and several other ingredients. Once they have baked, top them off with some lemon cream cheese frosting, a few whole blueberries, and serve. The best part about making these cupcakes it getting to eat them afterwards! Source Sweet Peas Kitchen
  • Melissa d Arabians Magic Fruit and Veggie Cupcakes

    22 Oct 2014 | 8:28 am
    Putting fruit and vegetables into cupcakes creates more than just a tasty snack – they provide a way to get healthy foods into picky kids. These cupcakes start off with a basic batter that consists of three different types of flour (all purpose, whole wheat and soy) and oats, flax seed, brown sugar, cinnamon and several other things. Then, the fruit – fresh or dried – and vegetables are added in. The results are a tasty cupcakes with all of the health benefits and very little of the sweetness. Source iVillage
  • Banana Cream Pie Cupcakes

    21 Oct 2014 | 8:28 am
    Banana cream pie is a classic dessert that can easily be translated into other formats, like these cupcakes, for example. The batter consists of cake flour, lime zest, graham cracker crumbs, buttermilk and other things. It is meant to evoke pie crust. The homemade banana cream is added to the center of each cupcake after they have baked and cooled. Top with whipped cream frosting that has been flavored with banana extract, and a banana chip before serving. Source A Cup Of Sugar, A Pinch Of Salt
  • Funfetti Ice Cream Sundae Cupcakes

    20 Oct 2014 | 8:28 am
    It is fairly easy to make your own Funfetti cupcakes from scratch – just combine flour, baking powder, sugar, salt, butter, vanilla extract, sour cream and several other ingredients in a bowl. Then dump in one half cup of rainbow sprinkles and stir so that the sprinkles are distributed throughout the batter. Once these treats have baked, you can turn them into sundae cupcakes with the addition of a scoop of vanilla buttercream frosting, a drizzle of chocolate ganache, and some sprinkles. Source I Am Baker
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    Ruth's Brownie Kitchen: New Products

  • Halloween Basket

    28 Sep 2014 | 8:20 am
    Price: $25.99
  • Birthday Basket

    23 Jun 2014 | 7:13 am
    Price: $39.99
  • Christmas Gift Box Sampler

    11 Nov 2013 | 3:59 pm
    Price: $39.99
  • Christmas Gift Basket #2

    11 Nov 2013 | 3:56 pm
    Our Christmas Gift Basket #2 includes 1/2 dozen Sprinkled Original Extra Fudgy Brownies , 1/2 dozen Milk Chocolate Chunk Cookies, 1 dozen Ruth's Classic Biscotti, 2 Valrhona Grand Cru Chocolate Squares and a soft plushy Holiday Bear.  We nestle your goodies in a handsome wicker basket and fin..Price: $81.99
  • Christmas Gift Basket #1

    11 Nov 2013 | 3:50 pm
    OurChristmas Gift Basket #1 includes 1/2 dozen Original Extra Fudgy Brownies, 1/2 dozen Milk Chocolate Chunk Cookies, 1 dozen Ruth's Classic Biscotti, "Santa Snacks" (a stocking bag stuffed with 3 oz of yummy Valrhona Caramelia Feves), and a plush Christmas Bunny.  We nestle everything in a h..Price: $79.99
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    Love & Flour

  • Pumpkin Apple Cake

    20 Oct 2014 | 6:06 pm
    Fourteen days later and it seems like four. Changes in my offline life have distracted me from the finer things in life. Finer things like pumpkin cakes. I fear I learned too late in life that I can do anything (except sing like a rockstar), but I can’t do everything. Lately, that anything has been(...)
  • Tahini Cookies {Secret Recipe Club}

    5 Oct 2014 | 9:00 pm
    When someone writes, “…cookies are appropriate all the time, everyday…”, the thought that runs through my mind is, “How are we not friends?”. That line is how Francesca at Della Cucina Provera began the blog post in which she shared this Tahini Cookies recipe. I explored Francesca’s blog as part of the Secret Recipe Club. With an(...)
  • Oktoberfest! Chicken Beer Chili

    4 Oct 2014 | 7:38 am
    In my experience, telling someone how to make chili goes over about as well as messing with their first born. You make a suggestion, and they look at you like they want to knock you out. So, I’m not here to tell you how to make chili or how to make your chili better or(...)
  • Oktoberfest! Beer Bananas

    30 Sep 2014 | 5:05 pm
    What is the most memorable line from the movie Forrest Gump? I hear Jenny hollering, “Run, Forrest! Run!” And Forrest expressing his undying love for Jenny, “Me and Jenny goes together like peas and carrots.” Or Bubba and his undying love for shrimp. “You can barbecue it, boil it, broil it, bake it, saute it. There’s shrimp-kabobs, shrimp creole, shrimp gumbo.(...)
  • Guinness Blonde Beer Dinner

    28 Sep 2014 | 7:31 am
    I have this thing for blondes and beer, so when my friend Mary invited me to join her at a beer dinner featuring the new Guinness Blonde American Lager, of course I said yes. The first release in the Guinness Discovery Series – where Guinness will release a new brew twice a year – the Blonde American Lager “is twice as smooth, half(...)
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    Bakery Industry

  • Farm lite - Premium cookie from ITC

    16 Oct 2014 | 11:54 am
  • Milano - Choco filled Biscuit From Parle

    24 Sep 2014 | 11:35 am
    Milano  from parle has been pitched  against  ITC  Dark  Fantasy  Choco Fills   .  Indian  biscuit manufacturers  are  attempting  to  introduce  international  trend s  of    cream filling
  • Swiss Rolls By Monginis

    3 Sep 2014 | 12:38 pm
    Swiss  Rolls   which  were   launched  earlier  in 1990 s  and  were  not  so popular   has now being launched by big names in bakery industry . With  attractive packaging and  advent of new  indulgent middle income  group category  SWISS ROLLS  could be  money minting products for large scale
  • Crisp n Lite Cracker Biscuit From Cremica

    24 Aug 2014 | 10:06 am
  • How To Pack Biscuit's

    16 Aug 2014 | 10:12 am
    When  we have to select   type  of packaging  for  biscuit , following  factors  need  to be kept  in mind before  we   finalize  your  purchase   selection becomes  more critical for large  biscuit plants  and operations with  large volumes .ManualSemi automaticAutomaticCheck   the  type  of  pack  you need  to  market your  biscuitsPillow  packFamily  packTikki  packPouch  packJar  packATC pack  Twisted  Pack…
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    Gourmet Cookie Bouquets Recipe Blog

  • How to Get a Chewier Chocolate Chip Cookie

    Rae Ann
    15 Oct 2014 | 1:40 pm
    Have you ever wondered why sometimes your chocolate chip cookies come out perfectly soft and chewy, but other times they’re crispy, crunchy, or cake-like – basically anything BUT chewy?  While there’s not one single factor that results in your baked treats turning out hard or crispy, there are a few things you can do to help ensure that your cookies come out of the oven blissfully chewy every time. Two Words: Moisture Content The one thing that all chewy cookies have in common is a high moisture content. When the cookie dough retains moisture – from butter, eggs, and brown sugar –…
  • Does Your Cookie Sheet Impact How Your Cookies Taste?

    Rae Ann
    30 Sep 2014 | 7:22 am
    If you’ve ever shopped for cookie sheets, you know there are several options to choose from. There are non-stick pans, light aluminum ones, and even air-cushioned sheets. With all these options, you may be wondering if the end result is the same with each, or if your cookies may turn out differently depending on the type of sheet you use. Here’s a quick rundown on how different sheets may affect the taste of your cookies: Non-Stick Cookie Sheets Non-stick cookie sheets are the go-to option for many baking enthusiasts. There’s no need for greasing the sheet or using parchment paper, as…
  • Sugar Free Chocolate Chip Cookie Recipes

    Rae Ann
    12 Sep 2014 | 10:11 am
    Even if you’re trying to go sugar free these days, there’s no reason you can’t enjoy a treat now and then. A favorite quick treat for many is chocolate chip cookies. There are lots of great sugar free options for this wonderful treat. Here are a few sugar free cookie recipes you might enjoy. Chocolate Chip Cookies with Splenda 2 ¼ cups unbleached flour 1 tsp baking soda ½ tsp salt 1 cup shortening with butter flavoring ¼ cup Splenda for baking ½ cup Splenda brown sugar for baking 1 ½ tsp vanilla 2 eggs 1 cup semi-sweet chocolate baking chips Preheat the oven to 375 degrees. Cream…
  • Healthy School Lunch Ideas

    Rae Ann
    14 Aug 2014 | 6:23 pm
    Lunch is easily one of the most important meals your child will eat each day. Research has continually shown that the right meal spells kids performing better in school and remaining alert throughout the day. If you’re not there to monitor what she eats, though, how will you know if she’s getting the right foods? Packing a healthier school lunch is a good start. These ideas can help. Think about the drink. Many parents include fruit drinks and sodas in a kid’s lunch because they simply don’t think twice about what to add in there. If you go with low fat milk or water, you’re going…
  • How to Stock a Vegan Pantry

    Rae Ann
    10 Jul 2014 | 9:21 am
    Going vegan is easily one of the single best things you can do from a health standpoint. There are just so many benefits you stand to gain from a dietary switch like this one. Moving toward the vegan lifestyle, though, doesn’t have to mean buying lots of specially labeled food at the store. Instead, there are a number of staples you can keep on hand to create fast, delicious meals everyone will be happy with. Here are a few of the basics you should keep in your pantry. Beans: Whether you keep the dried or canned variety on hand, these are absolutely a must have. Go with almost every variety…
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  • {Video} Easy Ghost Cookies (Marian (Sweetopia))
    19 Oct 2014 | 5:11 pm
    Happy Monday! Preferring boo-tiful to spooky, today I’m sharing a video on how to making these easy ghost cookies. If you’re pressed for time but still want to make some custom sweets,... Visit to view the entire post.
  • {Video} How to Decorate Kokeshi Doll Cookies (Marian (Sweetopia))
    12 Oct 2014 | 7:44 am
    At first glance these Kokeshi doll cookies may look difficult to make, but with a few tips they really are simple to ice. Time-wise they took a little longer than the average cookie I decorate, hence... Visit to view the entire post.
  • {Giveaway!} Bake at 350′s New Book – Decorating Cookies Party (Marian (Sweetopia))
    9 Oct 2014 | 6:06 pm
    Yay! I’m excited to be hosting a giveaway for a new cookie decorating book, Bridget Edwards from Bake at 350‘s Decorating Cookies Party! If you haven’t already found Bridget on line,... Visit to view the entire post.
  • {Video} Royal Icing Stringwork & Spider Web Cookie Pops (Marian (Sweetopia))
    8 Oct 2014 | 3:27 pm
    I’ve always admired the beautiful art of royal icing stringwork and wanted to play around with it. Outside of trying the technique at the Bonnie Gordon College of Confectionary Arts, this is my... Visit to view the entire post.
  • How to Store or Preserve Decorated Cookies as Keepsakes – Top 7 Tips (Marian (Sweetopia))
    30 Sep 2014 | 4:54 pm
    For almost every batch of cookies I make, I save and dry out a few to keep as demonstration pieces for the occasions I teach decorating. You may want to hold on to a few cookies you’ve made as... Visit to view the entire post.
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    Gluten Free Canteen

  • Pumpkin Oatmeal Raisin Cookies

    24 Oct 2014 | 3:04 am
    Halloween is filled with spooky tales like those about weird-o neighbors who only give out healthy treats. Welcome to that place. It wasn’t always that way. I love(d) Halloween candy like a dog loves cheese. It was my favorite time of year and though I protested like every other sane person when Halloween candy showed up in the market in August, secretly I was a happy little piggy. My excuse for eating everything chocolate was that I had to find the very best bag for handouts so taste-testing was all a necessary part of the undertaking – thank you very much. But years passed…
  • Scary Bats & Cats Chocolate Halloween Cookies

    21 Oct 2014 | 3:06 am
    It’s Halloween time. Watch out for scary eyeballs that follow you everywhere. Even on cookies. Sometimes less is more when it comes to scary. And sometimes less is more when it comes to decorating cookies. Slap some eyeballs sprinkles on a cookie and I’m happy. Make me apply a neat outline with royal icing, wait for it to set, fill in the middle, let that set, add another layer with a different color (wait – I fell asleep). No one around here named Lisa has that kind of patience. I applaud those that do and I will be the first in line to buy those cookies, if they’re…
  • Goat Cheese Mini Quiche

    16 Oct 2014 | 3:10 am
    There’s something about having your very own personal mini quiche that makes me happy. Maybe it’s a throw back to the old days when we each got our own Morton Pot Pie and no one could steal my share (talking to my older brothers). I also like personal size pizzas, cakes (also referred to as cupcakes by normal people), big bakery cookies, individual hand pies. I’m sure you get the picture. I’m also sure that this little awkward confession is probably worthy of a few hours years of therapy. But back to the quiche. It can certainly be made in a large pan (think 9-inch) or…
  • To Gum or Not to Gum

    13 Oct 2014 | 3:04 am
    Ever wonder about the origin of using gums in gluten-free baking? Yeah. Me, too. It almost seems like it went from laboratory experiment to commercial application to special exotic ingredient in some very early gluten-free cookbooks in a matter of minutes. But let’s start at the beginning. Meet (Chemical Abstract Service registry) CAS 11138-66-2 or otherwise known on the street as xanthan gum or corn sugar gum in the way back days (and still called that in China). Gummy Background Blame it on the curiosity of the USDA. Or Peoria, the USDA research facility where xanthan gum, or CAS…
  • Lemony Lemon Whoopie Pies

    10 Oct 2014 | 3:08 am
    I realize we should be thinking about fall foods like pumpkin, sweet potato and apple but I’m kind of stuck on lemon. So. How about a lemony lemon whoopie pie before we say hello to the great pumpkin (or in this year of the great California drought, the sort of mid-sedan sized great-ish pumpkin). Lemon whoopie pies are easy to make. Just a couple of bowls, a little mixing and whipping  and you’ve got cookies. The batter is thick (like the chocolate orange black & white cookies) and placed on baking sheets using a large scoop. You want big thick cookies. There’s plenty…
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    The Cake Lovers

  • Paisely Henna Themed Wedding Cake

    Ann Neal
    16 Oct 2014 | 10:45 am
    Stunningly beautiful six (6) tier buttercream hand piped paisley henna pattern.   The wedding cake was displayed at the beautiful Crystal Ballroom inside the Rice Hotel in Houston, Texas. The post Paisely Henna Themed Wedding Cake appeared first on The Cake Lovers.
  • t-rex dinosaur cake

    22 Sep 2014 | 3:30 pm
    T-rex dinosaur cake,  made in sugar paste. The post t-rex dinosaur cake appeared first on The Cake Lovers.
  • Sugar flowers with sugar column

    18 Aug 2014 | 8:10 am The post Sugar flowers with sugar column appeared first on The Cake Lovers.
  • Princess Castle Cake

    Jip's Cakes
    17 Aug 2014 | 8:02 am
    This was adapted from a picture I saw on internet but the maker of that cake is unknown so my apologies for not be able to quote here. It was hard to try to fit... The post Princess Castle Cake appeared first on The Cake Lovers.
  • Clock cake

    14 Aug 2014 | 3:22 pm The post Clock cake appeared first on The Cake Lovers.
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  • Krispy Marshmallow Treats

    6 Oct 2014 | 12:37 pm
    Posted:  Monday, October 6, 2014 - 2:15pm
  • New Recipe Photos, Starting with Poppy Seed Cake!

    28 Sep 2014 | 10:12 am
    Posted:  Monday, September 29, 2014 - 12:15pm We all know the saying, “a picture is worth a thousand words.” But in the baking world, we’re pretty sure a picture will just make you hungry and stir up a sweet tooth! That’s why we are excited to roll out new recipe photography and a new format for our recipes section: bigger, more beautiful photography to get your taste buds excited!
  • 11 Best Peach Cobbler Recipes: Make #5 With Your Kids!

    24 Sep 2014 | 11:21 pm
    Posted:  Monday, August 25, 2014 - 9:30am Welcome bakers from near and far to what we consider peach heaven! In honor of National Peach Month, we wanted to explore the web to find some of the most delicious, creative recipes for peach cobbler! If you haven't tried this delectable dessert yet, we really suggest you do. It successfully checks off the good dessert “musts”. It's sweet, tart, fresh, flaky and most importantly, easy!
  • 15 Best No-Bake Desserts from Pinterest

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

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

    23 Oct 2014 | 11:00 am
    If you are a regular visitor to Cakeyboi, you may remember my trips to the BBC Good Food Show Scotland over the past couple of years.Year one of Cakeyboi, I visited and sampled the delights of what Scotlandhad to offer. Then last year I was lucky enough to be a Good Food Show official blogger. This meant I got to meet and interview James Martin and get front row seats to his show in the ‘Supertheatre’.This year’s visit was a little bit different for me however. Earlier in the summer, I was contacted by the lovely Katy Truss who organises the Good Food Show and has a fab blog (Fabulous…
  • Trick or Treat Bags with Gruesome Green Popcorn

    20 Oct 2014 | 11:00 am
    Apologies as this is an ultra-quick post today as I have had a very busy weekend!Getting in the Halloween spirit, I came up with these trick or treat bags which I found in my local Home Bargains.They are made by Wilton, purveyors of all things baking, American wise. But I reckon, if you can’t get hold of these, any paper bag would do. The fun part is using stickers to decorate them with scary eyes and ghoulish mouths.To fill the bags up, I made some fresh popcorn. I was going to leave it plain, but then I remembered I had a bag of green candy melts in the cupboard. They are also by Wilton…
  • Portugal Holiday Snaps

    18 Oct 2014 | 6:00 am
    As you may know, I am appearing on the interview stage at the BBC Good Food Show in Glasgow today. So, as I am absent, I decided today share with you some photos from our recent holiday in the Algarve.I often take random snaps. Things that amuse me, things I think are pretty cool, that sort of thing. So here are just a few snaps…please excuse my puerile sense of humour by the way…The cockerel is the unofficial symbol of Portugal and is everywhere. It's better known as the Galo de Barcelos.Another famous bird is this parrot which has been outside a bar in Albufeira forever! Capt. Jack…
  • Green Pumpkin Pie Smoothie

    16 Oct 2014 | 11:00 am
    Yes! Another pumpkin recipe – I still have leftovers JBut I can promise you this one is healthy. It’s another of my dessert related smoothies which I have featured throughout the year. Have you not seen them?There has been a Black Forest smoothie, a Lemon Meringue Pie Smoothie, Hummingbird Smoothie, Apple Pie and a Carrot Cake one.Since I started doing them, I knew I wanted to make a Pumpkin Pie flavour. Pumpkin is everywhere at the moment – as it’s nearly Halloween of course. And to kind of tie in with that, I decided to make this smoothie a green one - all witch-skin toned.Green…
  • Apple Butter Pumpkin Pie

    13 Oct 2014 | 11:00 am
    Well, my Apple Butter went down very well last week, as did my Pumpkin and Pecan mini loaf cakes. Lots of discussion on Twitter about the fact canned pumpkin is not readily available in the UK for everyone, unlessyour Tesco has an American section. And folk had either never heard of apple butter, or were totally in love with the stuff.So, what to do with the leftovers?After some research, I discovered that Apple Butter Pumpkin Pie is a ‘thing’. There were quite a few recipes for it online, but I wanted to make my own concoction using my homemade apple butter and some of the ‘gold…
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    The True Wonder of Bread

  • 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…
  • Milling and Baking: A Dangerous Business

    Mark Friend
    24 Sep 2014 | 9:03 am
    During the Middle Ages, millers, once highly regarded in the Roman Empire, became objects of suspicion.  The Nordic people saw the mills in the conquered lands almost magical, making the mill something to be feared.  Consequently, many of the water mills constructed by the Romans were left to rust and decay.  Other mills were set on fire or, because they would sometimes spontaneously combust because of the dust-laden air,  people believed this was evidence that the miller was in cahoots with the devil. It was only when the priests stepped in to instruct the people that the miller was not…
  • What’s the Right Wheat for You?

    Mark Friend
    26 Aug 2014 | 6:41 pm
    Sometimes home bakers don’t give much thought to the type of flour that they use.  One flour is on the shelves in grocery stores and so that flour must be the right flour for doing any baking.  Although all purpose flour can be used in much baking, knowing the different types of wheat and using the flour accordingly can make a vast difference in the final result. Many types of wheat are available for bread making today. To understand wheat and the many types that exist now as a result of cross breeding, hybridization, and genetic engineering, one has to take into account when wheat is…
  • Bread Rising in the Middle Ages

    Mark Friend
    11 Aug 2014 | 2:57 pm
    Wheat harvesting and flour grinding and bread baking were not confined to Rome, Egypt and the Near East.  Bread was baking the world over.  Around 85 B.C. watermills were introduced to Asia Minor and windmills for grinding bread became common in Syria, France and England by 1100 A.D.  Across Europe, bread was a living symbol for the Christians and both leavened and unleavened bread were part of the daily life.  By the 1500s, bread was an established force in the world.   As the population grew, bread making was firmly part of business and trade. The  Romans were leaders in…
  • Time for a Picnic

    Mark Friend
    4 Aug 2014 | 11:43 am
    Farm to Market Bread Company has always had the finest sourdough bread in the area.  Using our starter and long fermentation, we allow the sourness to be just right – enough to add flavor without overpowering.  Here’s a quick and easy sandwich for picnics or summer evenings when you are just too relaxed to cook.  Enjoy! Grilled Chicken and Swiss with Pesto on Sourdough  4 skinless boneless chicken breasts, grilled lightly salted and peppered. 8 tablespoons prepared basil pesto 8 thick slices Farm to Market sourdough bread or other quality sourdough 1 beefsteak tomato, thinly…
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    Marie's Cravings

  • 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…
  • Green Tea Cupcakes

    11 Oct 2014 | 12:20 am
    I started to develop a taste for green tea when I discovered the wonders of salmon sashimi. And when I’m spending a good chunk of my monthly pay check on a few slivers of fish, admittedly extremely good fish air-flown across the South China Sea, I’d think twice before forking out even more money for a fancy drink. Which is why I always order good ol’ regular green tea. I find green tea a hugely satisfying beverage whether ordered hot or cold. It doesn’t break the bank and I sure ain’t complaining about the health benefits. Definitely an added plus in my book. So when a good friend…
  • Batik Cake

    29 Sep 2014 | 8:51 pm
    Batik cake was a childhood favorite of mine. I remember visiting friends and relatives during celebrations and at least one or two of the house we visited would definitely serve batik cake. Looking back at the time, I had no idea it was made of chocolate. To me, all that mattered was that it was delicious and plentiful. Imagine the mind-blow when I first found out. So that’s why it’s so good. I did know that it was made of Marie biscuits though and I thought it was pretty cool that something so delicious contained a biscuit named after yours truly. At least, I like to think of it that…
  • Easy Homemade Pizza Crust

    25 Sep 2014 | 7:06 am
    Still riding on the sugar high from my cinnamon rolls, I was raring to make something else with yeast. There’s just something about being elbow-deep in flour working that bread dough I find quite magical. Perhaps it’s seeing the combination of simple ingredients transforming into a product that looks nothing like what it’s made of. Or maybe it’s the fluffiliciousness you get from freshly baked breadOr that delightful smell. I contemplated making cinnamon rolls again, but I figured it would be best, health-wise at least, if I stayed away from anything…
  • Chocolate Chip Cinnamon Rolls

    20 Sep 2014 | 7:43 pm
    I was watching The Secret Life of Walter Mitty last weekend when there was a scene where 2 men (I’m not gonna say who lest any of you haven’t seen it) sat down at the airport to eat their cinnamon rolls. My brother who was also watching with me – despite sweating out a high fever – suddenly turned to me and said, “Bi, that’s what I want. We need a Cinnabon in Miri.” I was caught off guard because those were the first few words he had spoken with such clarity since he got sick. To think that the mere sight of a Cinnabon could work through the fog…
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