Baking

Most Topular Stories
Weekly Mix: Baking with Berries

Bake or Break

jennifer

10 May 2013 | 9:06 am

As I was making that lovely Raspberry Almond Crumb Tart earlier this week, I began thinking about some of my favorite baking recipes that use berries. These days, berries are available pretty much year-round, but there's just something about fresh local berries that is extra exciting. As we head into berry season, it seems like a good time to start thinking about what to bake with all the berries that will soon be on their way.
Artisanal beer dinner at 12th Avenue Grill

Nonstop Honolulu » Baker’s Hours

Ed Morita

16 May 2013 | 9:00 am

12th Avenue Grill celebrated American craft beer week with a tasting dinner featuring brews from Maui Brewing Co. Ballast Point, Brewery Ommegang, Deschutes, Sierra Nevada and FiftyFifty. Also on the menu were locally grown meats, including Maui Cattle Co. beef, rabbit from Shinsato Farms, Molokai venison, and Big Island wild boar. In addition to the beer dinner, guests were able to sign up for 12th Avenue Grill’s newly launched Beer Society, which would enable them to learn about future beer tasting events at dinners. Here’s a look at an evening of great beers. ◄ Back Next…
cheesecakes in a jar: the neat way to eat a handful of cheesecake

Blog | King Arthur Flour

MaryJane Robbins

20 May 2013 | 1:56 am

Cheesecake and fresh summer fruit is an amazing combination. The rich creamy custard is a perfect foil for the sweet, tangy, juicy fruits. But cheesecake has a bit of a reputation… People, myself included, tend to think of cheesecake as a formal dessert. One that requires you to be dressed up and on your best behavior. I wonder why that is? Does it have to do with the expense involved? Did it just become habit only to make cheesecake for special occasions? Even the casual cousin version of cheesecake in muffin cups tends only to be served at summer parties, not for a weeknight dinner…
Morning walk: sound heals

INKWATU

Hilton Kean Jones

19 May 2013 | 5:57 pm

Click here to listen to water’s sound Listening to this sound (recorded on a walk last week) as I walk in the predawn colors is a big part of what keeps me going back. I know now that the days I walk seem to last longer, are more productive, and my head’s in a better place. As a kid, on my grandfather’s old upright floor console radio, in my bedroom late at night, I’d listen to an AM radio broadcast from San Francisco. There was only AM and shortwave in those days; FM radio didn’t exist yet. I’d listen to shortwave symphony concerts from Europe sometimes.
Buttermilk Biscuits {Plus a White Lily Giveaway}

Bake or Break

jennifer

20 May 2013 | 9:20 am

As many of you know, I lived in Mississippi my entire life until we moved to NYC in 2010. While I do so love living here, one thing is just not the same. Biscuits! Honestly, biscuits are so ubiquitous in the South, that I never really bothered making them that often. If I had a hankering, we'd just go get breakfast in a restaurant or pick up a sausage or chicken biscuit at any available place. Recently, the idea to bake biscuits got in my head and wouldn't go away. So, I decided that I would bake some. Eventually. Then, I got a little extra push in that direction.

Nonstop Honolulu » Baker’s Hours
Artisanal beer dinner at 12th Avenue Grill

Ed Morita

16 May 2013 | 9:00 am

12th Avenue Grill celebrated American craft beer week with a tasting dinner featuring brews from Maui Brewing Co. Ballast Point, Brewery Ommegang, Deschutes, Sierra Nevada and FiftyFifty. Also on the menu were locally grown meats, including Maui Cattle Co. beef, rabbit from Shinsato Farms, Molokai venison, and Big Island wild boar. In addition to the beer dinner, guests were able to sign up for 12th Avenue Grill’s newly launched Beer Society, which would enable them to learn about future beer tasting events at dinners. Here’s a look at an evening of great beers. ◄ Back Next…
Weekend in Hana

Ed Morita

14 May 2013 | 9:00 am

This past weekend, I had a great opportunity to stay at the Travaasa Hana hotel and cover the first ever Spring Harvest dinner featuring Travaasa chef, Barry Villiarimo, guest chefs, Sheldon Simeon and Mark Noguchi, along with barman, Dave Power. Neither heavy rains nor cancelled flights over the weekend, prevented us from experiencing what Hana had to offer. Here’s a look behind the scenes of the inaugural Hana Harvest and some of the activities we did before and after the special event. ◄ Back Next ► Cookout at Hana Bay (1 of 41) The first day we arrived, Mark Noguch,…
Hana Harvest dinner

Ed Morita

13 May 2013 | 11:00 am

Chefs Sheldon Simeon, Mark Noguchi and Barry Villiarimo shared their combined their creative cooking talents for a tasting dinner held at Travaasa Hana’s turn-of-the-century Plantation Guest House. The event, which benefited Mahele Farm and the Hana Youth Center, featured six course dinner paired with cocktails by Dave Power of the Feral Pig on Kaua‘i. After an amazing day gathering inspiration at Mahele Farm, Simeon, Noguchi, Villiarimo and Power pretty much tossed the menu they had planned out the window in favor of one that utilized ingredients harvested that day at the farm like…
Harvest day at Mahele Farm

Ed Morita

11 May 2013 | 10:00 am

Wet weather didn’t discourage Sheldon Simeon of “Top Chef: Seattle,” Mark Noguchi of Pili Hawaii and Dave Power of the Feral Pig from visiting Mahele Farm in Hana, Maui. Farm manager, Mikala Minn guided Simeon, Noguchi and Power through an eclectic variety of herbs, vegetables and edible flowers growing on the property. Students from the Hana Youth Center helped the chefs harvest ingredients for the Hana Spring Harvest dinner being held Saturday evening at the Plantation House. Once we arrived at the farm, the menu for the Spring Harvest dinner was in a constant state of…
Countdown to the Hawaii Food and Wine Festival

Ed Morita

6 May 2013 | 10:00 am

Tickets are now on sale for the third annual Hawai‘i Food & Wine Festival, with an amazing lineup of chefs and events for September. From now until Aug. 23, event tickets are available at a discounted rate, so be sure to get your tickets before you have to pay full price. Once again, I’ll be blogging for the Hawai‘i Food & Wine Festival. There’s a lot in the works for the next few months, so be sure to follow my blog at hawaiifoodandwinefestival.com for photos, videos, interviews with chefs and more. Here are 10 events to look forward to. ◄ Back Next ►…

Blog | King Arthur Flour
cheesecakes in a jar: the neat way to eat a handful of cheesecake

MaryJane Robbins

20 May 2013 | 1:56 am

Cheesecake and fresh summer fruit is an amazing combination. The rich creamy custard is a perfect foil for the sweet, tangy, juicy fruits. But cheesecake has a bit of a reputation… People, myself included, tend to think of cheesecake as a formal dessert. One that requires you to be dressed up and on your best behavior. I wonder why that is? Does it have to do with the expense involved? Did it just become habit only to make cheesecake for special occasions? Even the casual cousin version of cheesecake in muffin cups tends only to be served at summer parties, not for a weeknight dinner…
Chill! keeping your cool when it’s hot

PJ Hamel

16 May 2013 | 10:01 pm

Did you know it’s really, really easy to make a frozen coffee drink at home? You know, like the one you pay big bucks for every morning. Something sweet and caffeine-y, to simultaneously comfort and invigorate you while you sit in traffic on the way to work. Did you know you can make the very freshest strawberry sorbet at home? Frozen yogurt? A ridiculous number of ice cream flavors, including this Mocha Madness? Mango gelato, even? All you need is a good recipe, some simple ingredients, and a freezer. “Oh, right,” you’re probably thinking. “Here comes the sales…
Artisan Breadsticks: fresh from the test kitchen

PJ Hamel

13 May 2013 | 10:01 pm

How do we come up with new recipes in the King Arthur test kitchen? I can tell you one thing: it’s a group effort. And a total labor of love. Let’s start with the group effort. Meet three of our recipe developers. Charlotte (l) develops our Baker’s Catalogue recipes; Frank (center) helps formulate mixes, and develops recipes for our supermarket products (think self-rising flour, gluten-free flour, our new baking mix, etc.); and Gwen (r) comes up with a lot of the Baking Sheet recipes enjoyed by those of you who subscribe to our print newsletter. There’s also Susan, our…
Courage, creativity, and connections: King Arthur Flour Blog & Bake 2013

Allison Furbish

10 May 2013 | 2:00 am

Courtesy of Tiny Urban Kitchen. As the organizer of King Arthur Flour Blog & Bake™, one of the many pleasures of the event is how it reignites my passion about the amazing baking resource that is King Arthur Flour. Sure, as a PR person I tell people day in and day out about our great classes, recipes, products, baking hotline, and more. But there’s just nothing like seeing – hearing, feeling – the excitement of a classroom full of newcomers so happy to be here and baking that they literally squeal with delight. Courtesy of Tiny Urban Kitchen. Even the pictures help me see…
Banana Fudge Cookies: OR how I got my marriage proposal

MaryJane Robbins

8 May 2013 | 1:56 am

As many of you know, when you taste test samples here at the King Arthur test kitchen, you’re required to “Bite and Write.” Sure, everyone loves to bite into cakes, cookies, and ice cream. When the email pops up saying “warm brownies in the kitchen” our hallway can resemble that stampede scene from Jurassic Park. Every once in awhile we have to send out a reminder with such wording as, “I know someone has been biting, but no one is writing. My test cookies are half gone, and I only have one comment!” Most of the time, though, the comments are great…

INKWATU
Morning walk: sound heals

Hilton Kean Jones

19 May 2013 | 5:57 pm

Click here to listen to water’s sound Listening to this sound (recorded on a walk last week) as I walk in the predawn colors is a big part of what keeps me going back. I know now that the days I walk seem to last longer, are more productive, and my head’s in a better place. As a kid, on my grandfather’s old upright floor console radio, in my bedroom late at night, I’d listen to an AM radio broadcast from San Francisco. There was only AM and shortwave in those days; FM radio didn’t exist yet. I’d listen to shortwave symphony concerts from Europe sometimes.
Jumping fish

Hilton Kean Jones

9 May 2013 | 11:03 am

As the sun rises earlier and earlier heading toward summer, I walk earlier. I’m not sure how the tides and sunrise figure into this but I’ve noticed that the fish are jumping out of the water a lot more at this earlier hour. The birds know it too. Some of the splashes aren’t fish, I know, because they have a different character wave action from the ones where I see fish jumping. I suspect they’re from manatee. There are signs everywhere warning the boaters about them. But, the water’s too murky to see them. Maybe later in the day when there’s lots of…
New motivational goal for my morning walks

Hilton Kean Jones

6 May 2013 | 4:11 am

It may be that one of the reasons I’ve not been taking snapshots on my morning walks recently is that I’ve mistakenly thought I’ve taken a snapshot of everything there is to see at my favorite walking spots. Wrong! There’s always something new to see, isn’t there? As many times as I’ve walked past that topiary ship’s anchor, I’ve never seen it before. So, got myself a new goal to trick myself into taking a morning walk: spot sonething I’ve never seen before and take a picture of it. Most images link to larger images. click on larger image…
Morning walks: still at it

Hilton Kean Jones

10 Apr 2013 | 4:19 am

I was able to help motivate myself to establish my habit of morning walks, earlier this year, by tricking myself, telling myself I was just going out to take snapshots. No attempt at “photography,” not even “street photography.” Just snapshots. It worked. I haven’t been posting many of those photos recently, simply because I haven’t needed to take snapshots to get my body in motion. The habit of walking seems pretty well established. Pretty well…not 100%! Lest I become a slacker, something I do with the greatest of ease, I’m going to make a…
Morning walk: inertia vrs. energy

Hilton Kean Jones

2 Apr 2013 | 4:36 am

Back at it after an exhausting work weekend. There’s still a challenge overcoming mental inertia, but now–almost instantly upon setting foot on the path–the energy awakens and I’m so glad I struggled against the inertia. Most images link to larger images. click on larger image for closeup Copyright © 2013 INKWATU. This Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact legal@inkwatu.com so we can take legal action…

Bake or Break
Buttermilk Biscuits {Plus a White Lily Giveaway}

jennifer

20 May 2013 | 9:20 am

As many of you know, I lived in Mississippi my entire life until we moved to NYC in 2010. While I do so love living here, one thing is just not the same. Biscuits! Honestly, biscuits are so ubiquitous in the South, that I never really bothered making them that often. If I had a hankering, we'd just go get breakfast in a restaurant or pick up a sausage or chicken biscuit at any available place. Recently, the idea to bake biscuits got in my head and wouldn't go away. So, I decided that I would bake some. Eventually. Then, I got a little extra push in that direction.
Weekly Mix: Desserts for Outdoor Parties

jennifer

17 May 2013 | 10:28 am

As much as it baffles me to think about it, it's not long until Memorial Day. And with that day, we begin the season for barbecues, backyard parties, rooftop get-togethers, and all sorts of outdoor parties. If you're anything like me, you'll have dessert delegated to you more often than not. When you think about warm weather desserts, it's easy to think immediately of icebox pies and mini cheesecakes and all kinds of cold desserts. But, here's the thing. If you're going to be dining outside, then those kinds of desserts are not your friends. No melty, gooey desserts here. What we do have is…
Chocolate Chip-Hazelnut Scones

jennifer

15 May 2013 | 9:25 am

During my time at King Arthur Flour's Blog & Bake™, I found a new love. Now, don't worry. Quinn is not going anywhere. I found a new baking love - white whole wheat flour. Sure, I'd seen it before, but I always kind of discounted it and went with traditional wheat flour when needed. But, I found out that white whole wheat flour has all the benefits of whole wheat flour, but it produces lighter-colored baked goods with a milder flavor. There's red wheat, where we get whole wheat flour, and then there's white spring wheat, which gives us white whole wheat flour.
Blueberry Sour Cream Mini Muffins {Plus a J.R. Watkins Giveaway}

jennifer

13 May 2013 | 8:04 am

As that collection of recipes last Friday hopefully conveyed, I love baking with berries. I love all kinds of berries, but if I have to pick a favorite berry, I would likely choose blueberries. And, one of my favorite uses for blueberries is muffins. Just to make these blueberry muffins even better, I used one of my favorite baking ingredients - sour cream. I love the texture and flavor that it adds. These little muffins are everything you'd want in a blueberry muffin. They are seriously dangerous, though, because you'll be tempted to eat one right after another.
Weekly Mix: Baking with Berries

jennifer

10 May 2013 | 9:06 am

As I was making that lovely Raspberry Almond Crumb Tart earlier this week, I began thinking about some of my favorite baking recipes that use berries. These days, berries are available pretty much year-round, but there's just something about fresh local berries that is extra exciting. As we head into berry season, it seems like a good time to start thinking about what to bake with all the berries that will soon be on their way.

The Fresh Loaf
Calamata and Oregano Bread

Wingnut

21 May 2013 | 9:12 am

Calamata and Oregano BreadSubmitted by Wingnut on May 21, 2013 - 9:12am.75% Hydro, 20% HG Flour, 3% Whole Wheat FlourTasty Bread but since my wife wanted something with "a little less big holes" so her mustard wouldn't drip out, I had to add a little HG Flour. Turned out well.Cheers,Wingnut
Kaiser Rolls

Wingnut

21 May 2013 | 6:33 am

Kaiser RollsSubmitted by Wingnut on May 21, 2013 - 6:33am.Kaiser Rolls first try. I portioned the dough out to 4 oz and proffed for an hour but not as big as I wanted them, next time.Cheers,Wingnut
@ Floyd, using new TFL format

RobynNZ

21 May 2013 | 2:36 am

@ Floyd, using new TFL formatSubmitted by RobynNZ on May 21, 2013 - 2:36am.Hi FloydWas using Nexus 7 last night when I queried how to report spam & the like. Checking today on Macbook OS X, Safari, Firefox & Chrome, the 'report' link was indeed present. However on the Nexus on both Firefox & Chrome there is no such link. If I want to report something, I'll use the laptop.Find the contrast somewhat better on the Nexus for scanning 'recent comments' which for me 'til now has been the best way to enjoy TFL. Unfortunately there is no contrast adjustment on my macbook, but I have…
Almost Whole Wheat Pain de Mie

varda

20 May 2013 | 5:04 pm

Almost Whole Wheat Pain de MieSubmitted by varda on May 20, 2013 - 5:04pm.Recently I posted on a bake of Syd's Asian style pain de mie, and Janet commented that she was going to make it with her white whole wheat home milled flour. I decided to try something similar. Instead of white whole wheat, I used my golden flour which is home milled hard red whole wheat with some of the bran and some coarse flour sifted out. I believe the closest official name to this would be high extraction flour, probably around 90%.I followed the original formula with the following changes:-Added a…
Flat bread...Please help!

CB85

20 May 2013 | 3:26 pm

Flat bread...Please help!Submitted by CB85 on May 20, 2013 - 3:26pm.I am having a really frustrating problem and I hope someone can help. I can only seem to bake flat loaves of bread. They never come close to round...just thick discs. They taste good but this is making me nuts. I am using the basic sourdough recipe from BBA which didn't seem like a terribly high hydration bread. I played around with the hydration but I stopped that after I kept getting such flat loaves. My crumb is ok...kind of tight. It was better when I was playing with the hydration and increased it, but the lead was…

Sugarlaws
lady in red

katy

17 May 2013 | 3:37 am

Every once in a while, I find a piece that’s so comfy that I literally want to wear it every single day. This dress is such a perfect fit, and the extra long zipper in the back makes it so incredibly easy to wear. The mini length gives it a little edge, and I love the bright pop of red for spring and summer! And the perfect accessory to pair is this adorable FEED bag designed by Rachel Roy! Tons of celebs have already been spotted wearing it, and I’m in love with the gorgeous pattern and lightweight fabric. For each bag sold, 100 school meals will be…
gypsy queen

katy

16 May 2013 | 3:12 am

You guys, Chad has been out of town for the last four days, and I have been absolutely bouncing off the walls! As much as I love Calvin and Coco, being sick and housebound without anyone around has been SO. Incredibly. Dull. It wasn’t so bad when I was basically just sleeping all day, but now that I’m back on my feet, I’m bored to death! He finally gets back tonight, so I’m looking forward to some quiet nights in our neighborhood this weekend — morning walks to Starbucks, a glass of wine by the pool, and low-key dinners! As much as I love a fun…
wide open spaces (and a giveaway!)

katy

14 May 2013 | 3:40 am

One thing that continually astounds me about Texas is how much space there is here. Growing up in the Northeast and spending most of my adult life in Manhattan, it was crazy to picture how spread out and huge things are in this state. When people say ‘everything’s bigger in Texas,’ it’s really true — the grocery stores here take up a full Manhattan city block. But what that means, sometimes, is that about 30 minutes outside a city of two million people, you can have huge expanses that are nothing but wide open fields and a few hardly-trafficked…
pretty in pink

katy

11 May 2013 | 3:06 pm

Summer in Texas gets hot hot hot, and I’m really excited to spend a lot more time out by the pool in the coming months! The first thing we did when we bought our house was to figure out putting in a swimming pool, but by the time everything was finished and working, it was already getting a little too chilly to use it! So now, six months later, we’re finally ready to soak it up! I wore this MIKOH coverup constantly when we were in Mexico, but it’s so cute that I kind of want to make it into a summer staple. What a perfect easy, breezy piece for pool parties…
polka dots

katy

8 May 2013 | 8:55 pm

You guys, when I found this vest at Marshalls, I knew I had to have it. And then I got distracted by these amazing shoes… but I still kept the vest in my cart. And even after going way over budget, I looked back at that cute little vest… and just had to have it. And now I’m so glad that I did! I LOVE this cute little piece, and it’s such a fun way to incorporate denim without always going to jeans and shorts. Polka dots are super feminine, but the torn sleeves make it a little edgy too. Perfect with leggings or a neon skirt! Marshalls polka dot top, Sabo Skirt…

My Sweet and Saucy
Mother’s Day, Father’s Day & Graduation Desserts

admin

26 Apr 2013 | 4:30 pm

`Get ready for a post with LOTS of photos! I thought I would group together the upcoming celebrations into one large post and let you see what kind of fun treats we have in store for your loved ones! Mother’s Day is right around the corner and we have lots of beautiful, delicious goodies for you! Everything from “MOM” sugar cookies to rose cupcakes, french macarons with hand painted messages and of course of tasty and cute mini mason jar desserts! We can even ship our baskets to your mother is she isn’t local so just email or call us at either location for…
Sweet & Saucy Shop Birthday Party

admin

23 Apr 2013 | 4:55 pm

I never thought I would see something so sweet and special to my heart! The photos below are of the cutest little birthday party ever and it happens to be themed around our bakery…it’s a Sweet & Saucy Shop Party!!! I was blown away when Hilary from The Sugar Studio, in San Francisco took a decorating class from me and then told me about her daughter’s birthday party and how it was themed after our shop since she was such a big fan! When I finally saw the photos I couldn’t stop smiling! Thanks so much Hilary for sharing these with us…your dessert skills…
Cakes I have yet to share…

admin

11 Apr 2013 | 1:43 pm

Time seriously goes by so fast and I can’t believe how many cakes I have yet to share with you guys that we did last year! This post is a gathering of various photo shoots and weddings we were blessed to be a part of…hope you enjoy! Most of the cakes below were shot by the amazing Jen Huang! Her photos are simply gorgeous and I was so lucky to work with her on this shoot…some of my favorite cakes came out of it! Major props to Kyong who always brings my visions to life when it comes to cakes! I just love sugar flowers! My sister and I teamed up for this next cake and…
Easter Desserts + Gorgeous Spring Shoot with Ruche

admin

21 Mar 2013 | 2:33 pm

It’s not everyday you get to see your desserts alongside models, so this post is super fun to share! Our consultant Jenny worked with Ruche and helped design some gorgeous cakes and desserts for their Spring time photo shoot with the amazing Stephanie Williams (her photos always make me swoon). I absolutely love everything Ruche and shop there myself, so definitely check them out! These images seem like they are straight out of a movie…I’m in love! And a real bunny…so cute! Cake and jewelry are a girls best friend you know! Well since Spring time is officially here…
Featured!!!

admin

19 Feb 2013 | 4:07 pm

Something that is always sure to put a smile on my face is to see our work in print, online, or in a book! We have been so blessed this past year to be featured in some great magazines, websites, and books and below are a couple recent ones! A month ago I was asked by Martha Stewart Weddings to design a cake based on their color palette series they were bringing back for their blog The Bride’s Guide and of course I jumped at the chance! The color palette they wanted me to focus on was shades of pink, which I have to say I was pretty happy about! I love pink and with…

Jenny Bakes
Quinoa Flakes with Stewed Rhubarb

12 May 2013 | 2:53 pm

You can buy quinoa flakes at most higher end grocery stores. They are a great, higher-protein substitute for breakfast cereals such as Cream of Wheat or oatmeal. It is tasty with additions such as cinnamon, something sweet, milk, and nuts. To really dress it up, try making rabarbaragrautur (an Icelandic word), or as we say in English - stewed rhubarb. Rhubarb is not something I grew up eating, but truly love it. It came as early as usual in the south this year, but since everything else started so late, I never got anything with a strawberry-rhubarb…
Low Sugar Chocolate Macaroons

6 Apr 2013 | 5:04 pm

I know it is slightly past macaroon season, but chewy sweet coconut cookies are tasty. Every season should be macaroon season!Most macaroons are made with sweet condensed milk, sugar, and sweetened coconut flakes. Those things are a no-go for this lower sugar household! I had found a few recipes that didn't use condensed milk, so even though I found a sugar-free condensed milk recipe, I didn't end up needing it for this recipe. I will probably still make it for coffee, but that will be a different post.Nathaniel kept seeing chocolate macaroons at the store, and they…
Coloring Eggs with Natural Ingredients

31 Mar 2013 | 5:46 pm

I've been pinning interesting egg ideas to my holiday Pinterest board for months, and many of the Easter pins have to do with using natural dyes for eggs. I was planning to do blue-gray and blue, but forgot I used the rest of the frozen blueberries in smoothies (new blender, it's a compulsion). In the end, I only made one color, but was very happy with the results and will be doing more of this next year!Step 1: Boil eggs. Martha Stewart says you can actually boil the eggs in the strained natural dyes, so you can take that into consideration. That isn't how I did…
Recommended Replacements for Google Reader

18 Mar 2013 | 5:27 pm

(xposted to Reading Envy)Hey you, blog reader. Do you access this blog through Google Reader? If so, you should know that it will be shut down on July 1, 2013. Happy birthday to me! I use Google Reader as my blog and tumblr manager, and follow hundreds, maybe thousands of baking, reading, library, art, and music blogs. At first I was grumpy, but I got some great ideas from friends and colleagues about what to do. I have culled the suggestions into three solid replacement ideas for the RSS reader's functionality, and pass them along to you now. Feel…
Lower Carb Chocolate Blintzes

17 Mar 2013 | 6:31 pm

Although the Food Network and I aren't really friends anymore, since they seem only want to teach me how to use processed food or to host reality television, I have found a new friend in the Cooking Channel. Actual chefs, making things from scratch, and I've been learning things.One show I adore, even if I only watch the beginning to get the general idea most of the time, is Brunch at Bobby's. Bobby Flay is the real deal. Even when he made strawberry shortcake milkshakes, he startsby making shortcakes from scratch. No excuse about not being a baker, no time-saving…

Real Baking with Rose Levy Beranbaum
The Fante Book Signing and Demo

21 May 2013 | 7:30 am

It had been many years since I last visited my favorite kitchenware shop in Philly and what a joyful homecoming it was! Fante's is located right in the middle of the vast Italian market. Bob Trinque and I drove down together and after finding a rare parking place were tempted by all the produce, sausages, and homemade cheese. But more exciting still was the incredible display of cookware at the store. It couldn't have been lovelier visiting with old friends, meeting new ones young and older, and showing off the new Rose™ line. And after the demo, Mariella Esposito treated us to the biggest…
What a Grill Basket!

18 May 2013 | 7:30 am

I've been enjoying 'blackened' string beans since Paul Prudhomme was a little boy and blackened redfish wasn't yet a gleam in his eye! That's because my grandmother once burned the string beans and I found it to be so delicious I always threatened not to eat the string beans unless she burned them. Some years ago, my dear friend Elizabeth Karmel, renowned grilling author and chef, taught me how to make grilled string beans. She is such a skilled griller only one or two beans ever slipped between the grates but when I tried, I mourned each of several beans that slipped through. I tried a grill…
Ode to Exquisite Dining Chez Per Se

11 May 2013 | 7:30 am

Thomas Keller is one of my top favorite chefs. I've had amazing experiences both at The French Laundry in Nappa, and at Per Se in New York City so it seemed like the perfect place to celebrate my partnership with Gary Fallowes of NewMetro Design and my new Rose™ product line. And it was indeed a glorious dining experience. It was also a celebration of my imminent move from New York to Hope, New Jersey where eating like this will be happening much less frequently. Per Se is located in the Time Warner building from which we had an excellent view of Central Park, where I grew up. February does…
For Cookbook Lovers

8 May 2013 | 9:13 am

I've just been invited to participate on a panel with four of my favorite friends: esteemed authors Madhur Jaffrey and Marion Nestle; director of the Fales Library and Special Collections at NYU, Marvin J. Taylor; and moderator par excellence, host of the Critical Topics in Food Series, Clark Wolf. The event features the recently published 101 Classic Cookbooks. It will be held at the 92Y Tribeca at 7:30 on Wednesday, May 29. Entrance fee is $15 and books will be available for sale. Trust me: this is an experience not to be missed!
Perfect French Toast for Mother's Day

4 May 2013 | 7:30 am

French toast is the perfect indulgence for mom for breakfast in bed. It is easy to make and is best made the day or night ahead. It can be made with many different types of bread from soft white to challah, brioche or even croissants. French toast is at its best when the bread is sliced 1 inch thick but as slices from most commercial loaves are only 1/2 inch here's the way I've worked it out to simulate a 1 inch thick regal slice of french toast. To make it extra special, if your mom likes raisins, use cinnamon raisin bread. French Toast for One Perfect Mom 1 large egg 2 tablespoons heavy…

Nosh With Me
King’s Hawaiian Project Mahalo Lei Day Event

Hilary

19 May 2013 | 12:49 pm

Earlier this month, I was invited to King’s Hawaiian headquarters for their Project Mahalo Lei Day event. Project Mahalo is King’s Hawaiian’s way of recognizing and giving back to organizations who do amazing things for the community. The four finalist agencies were Big Brothers Big Sisters of America, Family Caregiver Alliance, Meals on Wheels, and [...]
Lemon Pound Cake

Hilary

23 Apr 2013 | 11:31 am

Hi! Remember me? I’m the one that made baked donuts and posted a bunch of Passover stuff then sort of disappeared (except for on Twitter, you can always find me there!). Things have been kind of crazy over here. My back got really bad again (MRI and nerve test next week, eeks!), then my beloved [...]
Passover Desserts

Hilary

14 Mar 2013 | 5:41 pm

It’s that time again! Here are my tried and true Passover dessert recipes. My family’s faves are the matzo brittle, meringues, and chocolate walnut cookies, but they are all delish! Happy Passover! Flourless Chocolate Walnut Cookies Passover Mandelbrot Chocolate Chip Meringues Flourless Chocolate Cake Matzo Brittle Apple Crisp Brownies Lemon Chiffon Cake
Baked Chocolate Doughnuts with Vanilla Glaze

Hilary

10 Mar 2013 | 2:25 pm

A couple of Sundays ago, I woke up at 8 a.m. instead of my normal 10 a.m. (Hey, I like to sleep in on the weekends!) With no plans aside from laundry until the afternoon, and no AP flour to be found but tons of cake flour, I decided baked doughnuts using cake flour were [...]
S’mores Bars

Hilary

18 Feb 2013 | 8:31 pm

Every month or two, a few baker friends and I get together for brunch to explore a new restaurant in LA (and to swap our latest treats). There are so many brunch places here, you could spend a lifetime in LA without trying each one. So when our latest plans included a quick bite at [...]

Cream Puffs In Venice
The Best Person I Know

admin

12 May 2013 | 8:02 am

My mom is the best person I know. She is everything to me and even though we're very different and we sometimes butt heads, she is my hero in every way. For those that know my mom, they'll know that she is a white chocolate fiend. For real. She'll steal your white chocolate from you and smile whilst doing it. I made her a special breakfast with a big jug of white chocolate sauce for her to pour over everything. And she did. I love you mommy!
Bewitched

admin

28 Apr 2013 | 3:19 pm

I am continuously amazed at how many cookies there are out there that I have yet to discover. As many cookies as I've baked, and I've baked many, there are always so many more waiting in the wings. During the course of a day, when some people might stare out the window, go for a short walk or go grab a coffee in order to take a short break, I will take a few minutes to troll my favourite food sites. This always perks me up. It was during one of these quiet moments, a few months back, that I came across the recipe for Strazzate on Saveur's site. I have never heard of these cookies, which are a…
Lasagne. Words Unnecessary.

admin

21 Apr 2013 | 5:06 pm
I Say Doughnut.

admin

20 Apr 2013 | 5:08 pm

I say doughnut. Sounds just like donut. Except with three more letters. I love all things sweet but I have my favourites and doughnuts know that there is a special, happy spot in my stomach that is reserved just for them. That special, happy spot made my buy the March 2013 issue of Saveur based on the front cover photo, alone. My stomach is the boss so I couldn't say no. In typical Saveur fashion it's a detailed and entertaining read on the tremendous history of fried dough and the incredible people that who have made it their life's work to ensure that we all have delicious fried dough to…
Buona Pasqua!

admin

31 Mar 2013 | 8:28 am

To all of you, Happy Bunny Day! Cream Puff and Mammina send Easter love and best wishes to all of you!

Cupcake Project
BBQ Maple Syrup Cupcakes

Stef

21 May 2013 | 6:52 am

TidyMom.net is a place for easy recipes, household tips, crafts and products that help women ease the chaos of everyday life – who doesn’t need that?! Cheryl, the blog’s author and a personal friend of mine, is in the middle of a move and – as tidy people do – she’s planned ahead (always impressive to me) and asked friends to write guest posts on the blog. To give Cheryl’s readers a taste of what happens here at Cupcake Project, I created a cupcake that embodies my style of baking – pairing unusual flavors that unexpectedly work. …
Chex Mix Cupcakes

Stef

16 May 2013 | 4:52 pm

After creating my margarita Chex Mix, I was excited to combine snack time and dessert time and create Chex Mix cupcakes. To make Chex Mix cupcakes, use less flour than you normally would in a cupcake recipe and replace the missing flour with ground up Chex Mix (it works really well!). The result is a cupcake that takes on the flavor of whatever variety of Chex Mix you decide to use. You can even taste the Chex itself (although, the crunch will be gone). Play up the taste of your Chex Mix by using a similarly flavored frosting. I used my newly created margarita buttercream frosting…
Homemade Margarita Chex Mix – An Easy and Wildly Addictive Last-Minute Party Snack

Stef

13 May 2013 | 8:20 pm

Five minutes is all it takes to make this homemade margarita Chex Mix – and that’s being generous; you could probably do it in three. When you’re done, you’ll have a simple party snack with all of the elements of snacking success: sweet, salty, tangy, and crunchy. Since I am always baking cupcakes, I sometimes forget that a snack doesn’t have to take ten minutes of prep time and twenty minutes in the oven to be a party favorite. This homemade margarita Chex Mix is right up there with my sweet and salty roasted chickpeas in my quick, easy, amazing,…
Cupcake Layer Cake

Stef

10 May 2013 | 1:00 pm

The idea of a cupcake layer cake came to me while I was reading Jessie Oleson Moore’s (a.k.a. Cakespy’s) new book, The Secret Life of Baked Goods. In the book, she reveals the history of many of the baked goods that we know and love (it’s reminiscent of A World of Cakes by Krysina Castella – another baking history book that I’m enamored with). I was on page 45, the section about Smith Island Cake, and studying the text with keen interest. I had never heard of Smith Island Cake and I love encountering new-to-me desserts. Smith Island Cake is an 8-15 layer…
Join Me at the 2013 Food Media Forum

Stef

8 May 2013 | 6:13 pm

Have you ever thought of starting a food blog? (Check out my top 10 reasons why you should.) Maybe you already have a food blog, or you do freelance food writing, PR, or cookbook authorship. I want to personally invite you to meet me in St. Louis August 9 through August 11 for a weekend of learning, networking, and great eating at this year’s Food Media Forum. I’ve been working hard with my cohorts Kimberly Henricks-Friedhoff of Rhubarb and Honey, Stacy Anderson of Every Little Thing, Laura Beaver of Food Snob STL, and Stephanie Tolle of Iron Stef to make this an…

David Lebovitz
Labneh

David

19 May 2013 | 11:26 pm

I have always loved Middle Eastern foods. The fresh vegetables, the liberal use of herbs and seasonings, including a touch of spiciness at times, and the casual way of eating that the food encourages. Meze is the term that’s used to define all the “little plates” that get brought out to begin in a meal, served in little bowls often with pools of olive oil in the middle, waiting to be sopped up with soft pita or other flatbreads. When I wrote about the Lebanese meze I’d had on a trip to the Middle East, I didn’t realize that a number of people were all that…
Artichoke Freekeh Risotto

David

15 May 2013 | 9:45 pm

“Risotto”, of course, means it’s made with rice. But “charred wheat stew” doesn’t sound as appetizing as it actually is. So with the creative culinary expression invokable by quotation marks, I’ll allying this recipe with it’s Italian cousin, risotto, because it’s made the exact same way. And for those who don’t have freekeh, and don’t want to scope it out, can make it the traditional way with rice. Continue Reading Artichoke Freekeh Risotto...
How to Prepare and Cook Artichokes

David

15 May 2013 | 9:18 pm

It’s fresh artichoke season and I’m finding them piled up at my local market, practically tumbling off the stands. Last week, I stood there, putting one after the other in my market basket, where I took them home to admire the beauties on my kitchen counter. But they’re not just pretty to look at; artichokes are great in salads, risotto, pastas, and even on open-face sandwiches with a spread of fresh cream cheese and herbs. Artichokes are not hard to prepare but they do take a bit of determination, which is why they’re most often eaten whole, and steamed. However there…
Strawberry Rhubarb Compote

David

12 May 2013 | 11:48 pm

Can we all agree to stop apologizing for rhubarb? No one apologizes for recipes that call for things like squid, marshmallow-flavored vodka, and green peppers. In fact, some times those things are actually celebrated rather than reviled. So I don’t know why rhubarb, the humble plant that springs to life after a long winter, is the recipient of occasional derision. But it’s time to stop. I was wandering through a neglected garden in the countryside a few weeks ago, where not much was growing in the spring drizzle, except a few dewy tulips poking through. But right in the thick of things…
Vieux Carré / Nouveau Carré

David

10 May 2013 | 2:30 am

I know, I know. A Vieux Carré is supposed to have Peychaud’s bitters in it. As you can see, it was at the tippy top of my shopping list. But I went to four liquor stores that specialize in cocktail liquors and spirits and three didn’t have it. And the fourth, when I showed up, was inexplicably closed for some sort of fermeture exceptionnelle. There was no sign, no nuthin’, so I don’t know. I tried peering through the darkened window to see if they had the bitters but couldn’t tell and didn’t want to use up another precious day of my life since I had already spent three days…

ChocolateMission
May 20th: Mars Mix

James Edwards

19 May 2013 | 11:00 pm

Kcal 190 Fat 9.0g (per bag) We've had some fantastic new products developed this year here in the UK confectionery market - Cadbury Dairy Milk Creations, Unilever's ice cream chocolates, the Kit Kat Chunky competition 2013 and the likes of Hotel Chocolat up to their usual tricks with their seasonal lines. What is the response from Mars UK? These all NEW Mars Mix would seem to be the answer. We found this 40.0g bag of Mars Mix sitting on shelf in Tesco priced at £0.60. For a bag smaller than your average chocolate bar we weren't impressed with the price, but in the name of covering everything…
May 17th: Hotel Chocolat Summer H-Box Selection 2013

James Edwards

16 May 2013 | 11:00 pm

Summer has arrived at Hotel Chocolat and this year they have decided to give their whole selection box range a bit of a spruce up. In the next few weeks we will be looking at how they have adapted some of their ever present selection box offerings but today we want to show you their Summer season H-box offering - if you fancy following along the reviews with your own taste testing then make sure you cash in on our exclusive 10% discount code of CMISSIONSUM10 - whilst we encourage you use it we do at the same time want to maintain that we are independently reviewing these selection boxes and…
May 15th: Bartons Chocolate Range

James Edwards

14 May 2013 | 11:00 pm

Phew!!!! What a busy day its been here at ChocolateMission HQ! The reason its been so hectic today is because this morning we were the very grateful recipients of an entire new range of chocolates being stocked by our pals at AmericanSoda. They have just started importing goodies from a brand called Bartons. The Bartons brand proposition promises the 'fusion of the best chocolate creations from Europe and America'. As a concept we thought this was pretty unique and it generated a good degree of interest amongst the team. Here is what we made of the products we tried from their range today:…
May 13th: Ritter Sport Summer Editions 2013

James Edwards

12 May 2013 | 11:00 pm

Its summer and that of course means several important things - warm weather, holidays, The Ashes, ice-cream and of course .... Ritter Sport's Summer Edition chocolates!! Ritter never let us down when it comes to their summer range and this year things are no different. As is always the case they have kept the most popular flavour from the previous year and then brought out another two new flavours to keep things interesting. Making a return this year we have the Ritter Sport Weisse Cocos - thats Ritter Sport White Chocolate Coconut for us English speaking folk. Last year the Ritter…
May 10th: Glico Pocky Crush Matcha Cookie Crunch

James Edwards

9 May 2013 | 11:00 pm

Kcal 71 Fat 3.3g Carbs 9.2g (per 14.1g pack - 4 Sticks) Here at ChocolateMission we often astounded by some of the site traffic statistics when we look at our reviews on Glico Pocky sticks (See archive HERE). They are by far some of our more popular reviews and attract lots of visits from people outside of their place of origin (Japan!!). Luckily for us we have great links with JList - the worlds biggest exporter of all things from the Far East (snacks, food, manga comics ... you name it, they have it! See HERE). Today we thought we would give you our run down of these Glico Pocky Crush…

Cookie baker lynn
More Notes From Gapslandia

30 Apr 2013 | 5:23 am

When I work out I'm a terrible clock watcher. I know you're not supposed to do that; you're supposed to focus on your workout and be mentally present. Well, some days being physically present is the best I can do. And I look to the clock to help me get through the workout. I break things into fractions.My mental conversation for the cardio portion of my workout goes something like this: " It's only 5 minutes in. I can't quit yet! I know my calves hurt, but they always hurt 5 minutes in. It'll get better. Keep going." " Oh boy, 10 minutes in. I'm a third of the way through!" …
You Think I'm Nuts? You Might Be Right

25 Mar 2013 | 3:23 pm

Insomnia sucks. I've been battling it for over two years. In that time I've had maybe a handful of nights when I slept through the night. I have no trouble getting to sleep (because I'm so exhausted), but at 2 or 3 am my brain goes into hyper-drive and the weirdest thoughts come out to play, pinging around in my brain like quarks in a particle accelerator.This morning what I woke to was my brain having a conversation with itself. "What if, " it postulated, "you did a mash-up of The Hunger Games and The Dating Game?" "Yes," it answered, " you could have a group of teenagers fighting to the…
Taco Rack Winner!

22 Mar 2013 | 1:06 pm

And the winner of the Taco Rack giveaway is.......Kelly!Please get back to me by Monday with your contact information so we can get your Taco Rack shipped out to you.Congratulations, Kelly, and happy tacoing!
Taco Bliss Giveaway

19 Mar 2013 | 8:17 am

It blows my mind that someone invented the folding chair. I mean, I can barely get the things opened, and someone, looking at a regular chair one day said, "Hmm, if I could fold this up, it would take up way less storage space." And then they made it happen.Inventors are amazing. When I'm irked by something, I whine and complain about it. If I do think up a solution, it's so impractical it's laughable. Case in point: getting stuck behind a semi going 35 mph on a freeway onramp. Frustration! Solution? Transporters. Like in Star Trek. Why don't we have them??Clearly I do not have an inventor's…
A Bit O' The Green

17 Mar 2013 | 4:06 am

When I was in 8th grade my Jr. High announced a contest in March. The first person to bring a 4 leaf clover into the office would win a bag of gold. When I heard this, I smiled, knowing the gold was mine. Am I unusually lucky? Not really. But what I did have was a front lawn full of 4 leaf clovers.As a child, when I'd first learned that finding a 4 leaf clover was supposed to be very lucky, I'd started the habit of looking through the clover whenever I was sitting in the grass. And I found that a particular patch in my front yard always had an abundance of 4 leaf clovers. Finding one for the…

CakeJournal | How to make beautiful cakes, sweet cupcakes and delicious cookies
How to make rose meringues

Gillian

21 May 2013 | 3:55 am

These pretty rose meringues not only look and taste great, but they are also fat free and are only 50 calories (approx) per meringue….. Perfect for serving on any occasion and guilt free! They can be dressed with fruit, cream or buttercream and will always go down exceedingly well with your guests. They are great for vegetarians and those on a lactose free diet.* (*provided no dairy cream added….. Subsitute dairy for soya or buttercream for dairy butter alternatives, such as vegetable shortening, e.g. Trex in the UK or Crisco in the USA). This is what I use: 4 egg whites 225 g…
How to make tulip cookies

Abeer

16 May 2013 | 3:47 am

In today’s tutorial…I will show you how to make the simplest tulips ever, using the most basic tools. This tutorial is also very versatile because you can use these same instructions to make decorated cookies like I did OR use them to make cupcake toppers. This is what I used: Orange flavored sugar cookies (Diameter: approximately 3 inches) Yellow fondant Bright pink or red fondant Green fondant Corn syrup or royal icing Powdered sugar for dusting work surface Rolling pin Smallest heart cutter from the Wilton heart cutter set Circle cutter (Diameter: approximately 3 inches)…
How to make a flower owl cake topper

Renee

13 May 2013 | 1:01 am

I’ve loved owls since I was a little girl so I can’t get enough of the recent trend in cake decorating. When designing this cake topper, I kept it simple using only a couple of tools including a flower cutter for the eyes and wings. Previous posts explored methods for making flat cake decorations out of chocolate, buttercream and fondant, so this is a good opportunity to start exploring 3-D cake decorations. This is what I used: Flat work surface Corn starch Small rolling pin Fondant smoother Water pen Flower cookie cutter (1.5 inch size) Wilton #12 piping tip Fondant in brown, yellow,…
How to make a modeling chocolate basket

Abeer

6 May 2013 | 3:39 am

I recently started playing with modeling chocolate and honestly, I can’t believe I didn’t work with it sooner. It’s tastes really good… just like Tootise rolls (YUM!). It also hardens at room temperature but doesn’t taste chalky like gum paste, which is just awesome! I used it to make this cute basket. You can use this as a cake topper and fill it with whatever you like… candies, flowers, fruits, nuts! NOTES: -I made this basket with modeling chocolate rather than fondant or gum paste because I don’t need to color modeling chocolate since it’s…
How to make a tractor cake topper

Rose

3 May 2013 | 1:49 am

Today I’d like to share with you how to make a Tractor Cake Topper. This easy cake topper is perfect for farm/barn themed cakes and can be changed as needed to match your party decor! For my cake, I made a little red tractor that will sit on a blue and green cake. You can change up the colors as needed. Here’s what you’ll need: Blue, red, black, white and yellow fondant (white not pictured) Sharp knife Small rolling pin Tylose Small round cookie cutters Tylose Glue or Water & a Paint brush Small Wire Ball Tool Step 1: Dust your work surface with Tylose powder. I…

Ice Cream Ireland
Butterscotch Ice Cream

Kieran

17 May 2013 | 9:28 am

Irish people love sweet things, and butterscotch is up there with most everybody’s favourites. It’s an easy flavour to make and a nice alternative to caramel. Don’t expect it to be around very long. It’s a bit unclear whether the name derives from Scotland, where it probably originated, or whether it’s a derivative of “scotched” or “scorched” butter. Either way, butterscotch makes a nice topping for ice cream and brings a deep earthy flavour to ice cream. I’ve found it makes little difference to flavour whether the butter and brown sugar is caramelised, so don’t…
Green Shoots

Kieran

16 May 2013 | 10:39 am

One of the flavours we want to bring back in the next two weeks is mint. However, after the coldest March on record and then below average temperatures for April and May so far, we had some worries about whether the mint would grow enough to be harvested. I went to visit Camphill, a special needs community, who are growing biodynamic mint for us, and happily it seems like it’s finally growing. Stay tuned! Bookmark to (click here): Hide Sites
25 Best Ice Cream Parlours in the World

Kieran

13 May 2013 | 8:02 am

http://www.thedailymeal.com/25-best-ice-cream-parlors-world So happy to be on this list! Bookmark to (click here): Hide Sites
Call ’99

Kieran

7 May 2013 | 6:09 am

Just saw this. Of course, we’re always delighted to have the custom of our hardworking Gardai. Bookmark to (click here): Hide Sites
Student Video Project

Kieran

25 Apr 2013 | 2:04 am

For a college assignment, Declan Hall and Úna Curran, made this advertisement for Murphys. Bookmark to (click here): Hide Sites

Simply Sweets Cake Studio, Scottsdale Phoenix, AZ -custom cakes, cupcakes & chocolates
1956 Chevy Pickup Birthday Cake

25 Apr 2013 | 1:35 pm

We created this cake for a small birthday celebration - the truck was picked because he had recently purchased a 1956 Chevy pickup. This cake was a huge hit and our customer left the sweetest message on our voice mail - we love our customers!
Pink Baby Shower Cake

23 Apr 2013 | 2:16 pm

We created this cake for a baby shower. Both tiers are iced light pink buttercream with fondant pink and white stripes on the bottom and polka dots on top. We added 3D fondant baby shoes to the top and pink ribbon roses. Our customer also ordered sassy circle cupcakes - perfect for the kids that were attending the shower. Inspiration cake:
4th Birthday Rocket Ship Cupcake Cake

23 Apr 2013 | 2:13 pm

The birthday boy requested a rocket ship so we created this cupcake cake for his birthday celebration. It was a small family celebration so a cupcake cake worked best for the design while serving a smaller number of guests.
Blue and Yellow Nautical Themed Baby Shower Cupcakes

18 Apr 2013 | 10:00 am

We created these cupcakes for a nautical themed baby shower - the cupcakes are topped with sailboats, anchors and "its a boy" fondant toppers.
Little Prince 1st Birthday Cupcake Tower

18 Apr 2013 | 9:59 am

A cupcake tower for a Little Prince themed 1st birthday celebration. The 6 inch topper is topped with a fondant crown. The coordinating cupcakes were also topped with little crowns in green and blue to coordinate with the birthday boy's outfit. Out customer also rented our white cupcake tower stand for display.

Cupcakes Take The Cake
Cupcake Couture Blog Party

21 May 2013 | 6:00 am

Your Cupcakes Take the Cake Correspondents Betsy Eves & Ashley Khawsy, along with 18 other bloggers have joined together with Carrie Middlemiss of Bella Cupcake Couture to bring you the Cupcake Couture Blog Party!This sweet party features 21 blogs, 20 cupcake recipes, 20 party displays and a Prize Pack worth $565!Make sure to visit all the blogs and check out the cupcakes and displays!An American Cupcake in London Bella Cupcake Couture Chronicles of a Foodie Crazy for CrustCreative Food Cupcakes Take the Cake Diary of a Mad Hausfrau Eat Your Heart…
Pirate Cupcakes

21 May 2013 | 5:21 am

Arrgh! These are great cupcakes for a birthday party. Pirate Cupcakes, originally uploaded by Julycupcakes.Via JulyCupcakes in Russia:
Donald Duck Cake Pops and Cupcakes

20 May 2013 | 1:49 pm

Donald Party, originally uploaded by All you need is Cupcakes!. These are super adorable for a party. We see plenty of Minnie and Mickey Mouse, but I love Donald Duck. Via All you need is cupcakes
Rosy Wedding Cupcakes By Little Paper Cakes

20 May 2013 | 10:30 am

Are you guys familiar with the jewelry company, 1928? These rose cupcakes from Little Paper Cakes reminds me of some rose stud earrings that I wore in grade school.
Neapolitan Cupcakes from I am Baker!

20 May 2013 | 8:55 am

One of the very first blogs I started following after I began blogging was I am Baker. She loves Neapolitan desserts and is always coming up with new Neapolitan creations, like cakes, cupcakes, cookies, and bars. These Neapolitan Cupcakes are chocolate with vanilla buttercream and strawberry chocolate coating. The strawberry coating can also be adapted to almost any flavor and color! Check out the whole post here!

CakeItaly
Daisy cookies – Biscotti margherita

cakeitaly

27 Apr 2013 | 6:30 am

DAISY COOKIES (BISCOTTI MARGHERITA) 187 g Butter [0.412 lb] 260 g sugar [0.573 lb] 155 g milk [0.342 lb] 6,25 g ammonia for cakes [0.014 lb] 6,25 g baking powder [0.014 lb] 3 egg yolks 625 g flour [1.378 lb] salt, vanilla extract, honey cherry jam Heat gently over low heat the butter, milk, sugar and vanilla extract for cakes. Mix everything with your hands and then add the egg yolks, salt, baking powder and a tablespoon of honey. Continue to mix with your hands. Place the mixture in the mixer, make the machine work for a few seconds and then begin to add (little by little) the flour. Add…
Ugly but tasty cookies – Brutti ma buoni

cakeitaly

27 Apr 2013 | 6:25 am

UGLY BUT TASTY (BRUTTI MA BUONI) 125 g hazelnuts [0.276 lb] 125 g almonds [0.276 lb] 250 g sugar [0.551 lb] 3 n egg whites a pinch of ammonium carbonate Beat the egg whites until stiff (I recommend: not too stiff!). Chop hazelnuts and almonds in order to obtain a grain. Combine the sugar and grain first, then the egg whites, finally the ammonia; cook over medium heat for about 20 minutes, until it takes on a brownish color. Place on a baking tray (or a foil of parchment paper) so as to cool the mixture, once lukewarm, roll into balls with a spoon dipped in cold water (so it does not stick!).
Cantucci

cakeitaly

27 Apr 2013 | 6:22 am

CANTUCCI (Biscuits from Prato) 1350 g sugar [3 lb] 650 g almonds [1.433 lb] 550 g eggs [1.213 lb] 80 g milk powder [0.176 lb] 1500 g Flour [3.307 lb] 17 g Baking [0.037 lb] Vanilla extract Salt Essence of Anise Preparation Mix the ingredients in a container until you get an even mix. Form strands to be glossed with an egg to give color to the biscuits. Put everything on baking paper and bake for 20 minutes at 200 degrees [392 f]. (It should be baked in a preheated oven already at temperature and avoid opening it until done.) Remove from the oven and with a wet knife cut the hot strands at an…
San Pellegrino Cookies

cakeitaly

27 Apr 2013 | 6:20 am

SAN PELLEGRINO COOKIES 187 g butter [0.412 lb] 260 g sugar [0.573 lb] 155 g milk [0.342 lb] 6,25 g ammonia for cakes [0.014 lb] 6,25 g baking powder [0.014 lb] 3 egg yolks 625 g flour [1.378 lb] salt, vanillin, honey Heat gently, over low heat, the butter, milk, sugar and vanilla for cakes. Mix everything with your hands and then add the egg yolks, salt, baking powder and a tablespoon of honey. Continue to mix with your hands. Place the mixture in the mixer, make the machine work for a few seconds and then begin to add (little by little) the flour. Add baking soda and ammonia for cakes. Knead…
Krumiri cookies

cakeitaly

27 Apr 2013 | 6:17 am

KRUMIRI 175 g flour [0.386 lb] Zest of a lemon 75 g ground cornmeal [0.165 lb] 75 g icing sugar [0.165 lb] 150 g butter [0.331 lb] 2 egg yolks Vanilla extract for cakes Grind the corn meal and procure icing sugar. Mix all ingredients in a blender. When the mixture is well blended, put it into a pastry bag. Form on a baking pan (with parchment paper) cookies; a few centimeters long. Bake all at 200 degrees C [392 f] for less than 20 minutes. Allow to cool. Download the app RICETTE DOLCI or VIDEO RICETTE DOLCI on your iPhone and iPad or for your Galaxy and Android Wilton 570-1121 Easy Flex…

Cookie Madness
Chocolate Mayonnaise Cake with Sour Cream Frosting

Anna

20 May 2013 | 1:00 pm

In case you missed the news, yesterday was not only National Baking Day, but National Devil’s Food Cake Day. And while I admit to not taking full advantage of the excuse to make a devil’s food cake, I made another type of chocolate cake which was just as good — a mayonnaise cake. If you’ve [...]
Basic Pumpkin Muffins with Streusel Topping

Anna

18 May 2013 | 11:12 am

For Mother’s Day, Fuzz gave me a bottle of Penzey’s pumpkin pie spice along with a request to make some pumpkin muffins. Because she picked such a sweet present, I took her up on her offer and made a batch of what is currently our favorite pumpkin muffin recipe. It doesn’t call for any crazy [...]
Coconut Pudding Oatmeal Chocolate Chip Pecan Cookies

Anna

16 May 2013 | 11:55 am

If you like your oatmeal cookies thick and kind of soft in the middle, try these. They don’t spread much, and the pudding keeps them from getting hard. I made mine in a range of sizes and decided I like them about medium, but next time I might try making them as big as scones! [...]

Pink Cake Box Wedding Cakes & more
Garden Themed 1st Birthday Cupcake Tower

Anne Heap

19 May 2013 | 7:25 am

Inspired by one of our cakes but prefer cupcakes? Or perhaps you are having a smaller party and while you love a design of one of our cakes, you’d prefer a smaller version? A great way to downsize to meet your needs is to look at our cupcake tower option which combines the best of both worlds. With a cupcake stand, you have the option for a cake topper and cupcakes! Below is a recent example where we took the top tier of our garden themed topsy turvy cake and used it as inspiration for the cupcake topper. Garden Themed Cupcake Tower inspired by Topsy Turvy Garden Cake Veena contacted us…
Cabbage Rose First Communion Cake

Anne Heap

18 May 2013 | 6:42 pm

Light Blue First Communion Cake This cake was inspired by our cabbage rose bouquet wedding cake created several years ago. The cake is decorated with light blue fondant and white bands. A bouquet of pink cabbage roses with a white bow and cascading tails decorates the middle tier. A light blue cross lays flat at the top of the tier. Rose Cabbage Sugar Flower Details Flavors and fillings included chocolate with oreos and cream buttercream and vanilla with oreos and cream buttercream. Light pink and blue cross cookies inspired by the cookies included in this christening cake and cupcake…
First Communion Damask Cake

Anne Heap

17 May 2013 | 4:15 am

Pink and White First Communication Cake Spring has arrived and that means first communions! Our very own Nicole’s niece Alexa celebrated her communion a few weekends ago in Mendham, NJ. The cake we created for the celebration was inspired by a christening cake from last year. Pink cross and damask cake details The cake is highlighted with a bow looped cross on the top tier, white damask print and rose pink fondant (which appears a little peach colored in these pictures). Here’s a few photos of the adorable Alexa with her cake and her Aunt and Uncle. Alexa with her Aunt and Uncle…
Fashionista Bat Mitzvah Cake

Anne Heap

13 May 2013 | 7:53 pm

Purse and Gift Box Bat Mitzvah Jessica and Lee reached out to us to help design a cake for their daughter Emily’s Bat Mitzvah celebration this past weekend at the Loading Dock in Stamford CT. For inspiration we started with Gabby’s fashion themed Bat Mitzvah cake and personalized it for Emily. Colors included were pink, orange and white to coordinate with Emily’s color theme. Bat Mitzvah Cake with two cute doggies in handbag The top tier includes a pink satchel handbag with two dogs peeking out. The handbag includes a tangerine orange handle with a thick white stripe across…
Celadon Cherry Blossom Wedding Cake

Anne Heap

12 May 2013 | 7:24 pm

Cherry Blossom Wedding Cake With all the cherry blossoms blooming, it’s the perfect time of year to celebrate with a cherry blossom inspired wedding cake! This 3 tier cake is covered in celadon green with cascading white blossoms. Each tier also includes swirly patterned blossoms and small piped dots. Looking for more cherry blossom cakes? We have more available in our search gallery. Looking for more spring inspired wedding cakes? Check out our spring themed wedding cakes for more inspiration. Not getting married in the springtime? We also have fall themed wedding cakes, summer themed…

Tartelette
Jerusalem Artichoke & Ramps Vegetable Soup And Poached Egg With Potato Hash

8 May 2013 | 6:26 pm

Picking back up where I left off... almost a month ago. I never intended to let that much time go by in between my posts but "busy" took a hold of me and would not let go. Most of my April was...
Lemon Cakelets With Vanilla Bean Cream And Olive Oil Bittersweet Chocolate Pots de Creme.

9 Apr 2013 | 7:35 pm

My life in Birmingham is nothing but a series of first. Fall. Winter. Friday nights. Weekends. Dinner with friends. Neighborhood. All a first. Living a long distance relationship with my husband....
Poached Eggs With Sauteed Spinach & Mushrooms

28 Mar 2013 | 5:53 pm

For those of you who know a little about me, even just a little, you have probably heard me say many times that I don't eat breakfast. And it's true. Somewhat. If I don't eat a little something...
Seared Scallops Salad With Blood Orange Vinaigrette

21 Mar 2013 | 9:37 pm

A little update: the workshop that I am teaching with food stylist Tami Hardeman and prop stylist Mindi Shapiro is selling fast and we only have one spot available. If you are interested in more...
Registration for the Food Photography & Styling Workshop in Atlanta is now open!

18 Mar 2013 | 7:00 am

Registration for the 2 day Food Photography & Styling Workshop in Atlanta is now open! To register, please visit HERE. We are so excited to be able to bring this one to you and to share our...

SKORAQ PHOTOGRAPHY
#6

30 Apr 2013 | 1:52 pm
#5

30 Apr 2013 | 1:39 pm
#4

30 Apr 2013 | 1:23 pm
#3

30 Apr 2013 | 1:16 pm
#2

30 Apr 2013 | 12:38 pm

Baking Obsession
Cinnamon Brownie and Dulce de Leche Ice Cream Sandwiches

Vera

1 May 2013 | 10:21 pm

This ice cream is the best dulce de leche ice cream I’ve tried. It’s better than the Häagen-Dazs’, no kidding. And it’s extremely easy to make. The recipe is adapted from the Gourmet who is, in its turn, adapted it from Mariana Crespo, Buenos Aires. I paired the ice cream with the cinnamon brownies. These [...]
Pig Cake Tutorial Inspired by Minecraft

Vera

25 Apr 2013 | 10:55 pm

This is a very adaptable project. It can be easily scaled up to suit your serving needs. In this tutorial I’m illustrating step-by-step how to build a supporting structure, carve the cake, and decorate it with tiny mosaic gum paste tiles. I want to inform any potential buyers that this project is a time-consuming and [...]
Lemon Cupcakes with Raspberry Cream Cheese Frosting

Vera

22 Apr 2013 | 10:43 pm

The cupcakes are actually double-raspberry – there is a raspberry jam filling hidden under the frosting. I used the same jam, instead of commonly used icing sugar, to sweeten the cream cheese frosting. I strongly dislike the mouthfeel of icing sugar-based fillings. Makes 12 cupcakes, very generously frosted For the cupcake batter: 1 ¾ cups [...]
Apricot Coconut Mini Crumble Cookies

Vera

17 Apr 2013 | 9:57 pm

These are very tasty cookies – buttery, sweet, crumbly, with a distinct coconut flavour and a hint of lemon in the filling. They are sort of a cross between jam tarts, sugar cookies, and crumbles. I spotted the idea in the Gourmet magazine, but their recipe was a bit off and I also needed to [...]
Homemade Dog/Burger Buns

Vera

14 Apr 2013 | 4:38 pm

With the grilling season upon us, I thought I’d share this recipe, adapted from the Gourmet magazine. You might ask why trouble yourself with making such commonly-available thing as a hotdog bun, but you’ll understand it once you try this recipe. It makes truly outstanding buns – soft, tender, delicious. Yes, there’s cream in the [...]

Recipe Girl
Stuff I’ve Gotta Share and You’ve Gotta See

Lori Lange

21 May 2013 | 10:00 am

My thoughts are with the folks of Oklahoma today. I can’t even imagine what they’re all going through. And every time I see one of those teachers talking on camera and hugging their students, it brings me to tears since I was once a teacher myself. Sending big hugs and the strength to get through it all to everyone affected. Here are a few things this week that I’ve just gotta share and you’ve gotta see… What I’m sharing over on Parade Magazine’s Food Blog this week: 10 Easy Ice Cream Cake Recipes (including the Campfire Cake shown above!)…
Easy Gourmet Salad

Lori Lange

20 May 2013 | 3:00 am

You know how there are some recipes that have been around forever in your family… but you’ve never taken the time to write them down and save them properly? This is one of those recipes. I’m pretty sure I got the idea of this recipe from someone back in my days of teaching elementary school, but I really have no idea who shared it. We’ve been enjoying it for years in my house. It’s a simple salad, really, with simple ingredients. But it’s delicious and satisfying enough to have for lunch, and it’s quick-to-prepare too. And if you happen to…
Patriotic Red, White and Blue Pastries

Lori Lange

16 May 2013 | 3:00 am

Lots of people ask me how I got started with writing recipes for brands and companies. Here’s the story: Back in 2009, I received an email from the nice folks at Pepperidge Farm Puff Pastry. They were asking me if I’d like to create four recipes for them using Puff Pastry. I was so excited to receive an offer to create for a brand that I use in my kitchen quite often, so I quickly said, “Yes!” It was a fabulous experience… I put the Puff Pastry on my counter and stared at it until I came up with four really amazing treats. It really was a lot of fun.
Stuff I’ve Gotta Share and You’ve Gotta See

Lori Lange

14 May 2013 | 5:36 pm

Here’s more weekly gossip… stuff I’ve gotta share and you’ve gotta see: First up: my feature this week on Parade Magazine’s food blog: These Honey-Molasses Chicken Drumsticks + 9 additional delicious recipes for chicken drumsticks. Drumsticks are hip. They’re cool. They’re food that kids will eat (since most kids like to pick up food and eat it with their hands anyways!) There are some great ideas for dinner over on that post. Kinda sorta BIG NEWS!! >>>>> I’m going to be a guest on QVC next week sharing The Recipe…
Israeli Couscous with Pine Nuts and Parsley

Lori Lange

13 May 2013 | 3:00 am

I’ve come to realize that I haven’t shared too many side dish recipes on this ‘ol blog here. There are many side dish options here on RecipeGirl… but to be featured in the coveted blog spotlight is a tough gig to get. And truthfully, side dishes just aren’t usually all that droolworthy. Here’s one you can drool over though: Israeli Couscous with Pine Nuts and Parsley There are a few other things tucked in there that you may be able to spot: golden raisins (trust me… that little sweetness added in there is a very good thing, indeed!), shallots, and a…

Half Baked
Lemon Cheesecake with Ginger Shortbread Crust

13 May 2013 | 12:46 pm

I was recently invited by Walkers Shortbread to become an ambassador for their company. I've been a lifelong fan of Walkers Shortbread, so I jumped at the chance to join their program. One of the... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
Blueberry Upside Down Cake

26 Apr 2013 | 2:50 pm

Several years ago while searching for a blueberry dessert, I found this recipe for blueberry upside down cake. It comes from Thibeault's Table, a wonderful blog from Canada with lots of... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
Rosemary and Olive Focaccia

17 Apr 2013 | 12:44 pm

Hubs and I are enjoying some much needed R and R at the beach this week, so this will be a quick post. This focaccia is easy to make, most of the time involved in making it is rising times.... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
Strawberry Cake

10 Apr 2013 | 9:33 am

Strawberry cakes are a Southern cake staple. However, almost every recipe I've found are made with a cake mix and strawberry flavored jello. I have been looking for strawberry cake recipe that's... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
Hot Cross Buns

27 Mar 2013 | 3:43 pm

I have had this recipe for hot cross buns stuck in a notebook that I use to save recipes I want to make sometime. It's been in there for several years now, a relic from the days when I'd print off... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Free Online Recipes | Free Recipes
Doritos Taco Salad Recipe

Bobby

18 May 2013 | 9:43 am

This recipe puts a delicious twist on your normal taco salad. The main difference between this salad and a normal taco salad is the flavor from the French dressing. The process to making this salad is very easy—ground beef is cooked in a pan and combined with taco seasoning, chili beans, and French dressing. The beef mixture is mixed together with various ingredients such as Doritos chips, lettuce, tomato, and cheese. It is important if you do not want the chips to be soggy to mix them in just right before serving the salad. This salad makes a great dinner or an excellent dish to bring to…
Cheddar Bacon Chicken Tenders Recipe

Bobby

16 May 2013 | 10:34 am

The combination of bacon and cheddar as a breading for chicken tenders is amazing. What is even better is that these chicken tenders are baked and not fried. When I came across this recipe on the Progresso website, I knew I had to give them a try. The chicken tenders are first dipped in an egg mixture and then coated with Panko breadcrumbs, shredded cheddar cheese, and bacon bits. What is really great about this recipe is the bacon flavor that the chicken tenders have. For even more flavor I served these with Ranch Cucumber dressing garnished with additional bacon bits and minced fresh…
Snickers Salad Recipe

Bobby

13 May 2013 | 8:05 am

The idea of a Snickers salad might sound strange but it makes a delicious dessert. This salad is great to bring to parties or events. If you are not familiar with this salad, it combines Snickers candy bars, granny smith apples, cool whip, powdered sugar, and cream cheese. It is important to soften the cream cheese and to let the cool whip thaw before mixing them together. After the salad is mixed it can be topped off with caramel ice cream topping, peanuts, and additional chopped Snickers bars. If you need to feed a large crowd this recipe can easily be doubled or tripled. Enjoy.
Chow Mein Noodles with Chicken Recipe

Bobby

11 May 2013 | 7:54 am

Making chow mein noodles with chicken is one of my favorite meals to prepare. I like the chow mein noodles because of their texture and the how quick they are to cook—they are also good at absorbing the flavors from the sauce. This recipe consists of stir-fried chicken pieces and chow mein noodles mixed with a honey soy sauce. The original recipe called for cooking the chicken in the slow cooker, but I decided to stir-fry it instead. This recipe gets most of its flavor from the sauce, which consists of a mixture of soy sauce, honey, rice vinegar, chili sauce, and Dijon mustard. I like to…
Hot Dog Sauce Recipe

Bobby

6 May 2013 | 7:56 am

This recipe is a great way to make hot dog sauce using ground beef. The beef is simmered in the pan with various seasonings. It is important to cook this slowly so that it is nice and moist when you want to serve it. You want to cook the mixture just until the liquid is almost gone but not completely. You can adjust a lot of the seasonings to your taste and add additional seasonings as well. Along with this hot dog sauce you can top your hot dogs with whatever you like; some good options would be cheddar cheese, ketchup, and mustard. What I did was top them with warmed nacho cheese and green…

Bake My Day!
We whip it, we whip it, we whip it….Bread!

16 May 2013 | 11:38 am

Can you hear the beat? Just ignore me, I’m dancing to the music in my head. Ilva as our Kitchen of the Month made us whip some dough. With a whisk! No really, a whisk! Now eggwhites with a whisk I understand.Understand whisking batterKnow that a cream of anything can be whisked But I have to say that I had trouble envisioning a balloon whisk going through bread dough. First of all I wasn’t too sure my whisk would survive. And then I thought about how the dough would get in and under and between all the whisk threads. Yikes! *shudders* No fear though, the dough isn’t at all dough…
Shawl met franje voor een tante

25 Mar 2013 | 12:30 am

Follow my blog with Bloglovin This feed contains copyrighted photos and text from Bake My Day!. If you are not reading this material in a feeds aggregator or by e-mail subscription, the site you are viewing may be guilty of copyright infringement. Please contact bakemyday (at) gmail (dot) com
Bread Baking Babes: Gâteau á la Crème !

17 Mar 2013 | 3:34 am

As Lien says in her blogpost; we bake up a treat this time! Lien over at Notitie van Lien/Lien’s Notes invited us in her Kitchen of the Month and decided we would bake something different. Something with eggs, lots and lots of eggs and oh butter was involved as well! Not to fear though she said, this was truly Bread Baking Babes Business because the dough uses yeast. I was a bit terrified when I read about the egss and the butter in the dough. Notoriously bad risers those doughs! I have this nemesis recipe with eggs and butter and whiskey to make rolls… and every time I try it the…
ABC Bakers; King Arthur’s no knead Cherry Walnut Bread

5 Mar 2013 | 1:00 pm

that officially is called Chocolate Cherry Pecan Chocolate Bread in which I forgot to add the chocolate and substituted walnuts for pecans! But… you can find the original recipe here on their website! There are in fact two recipes for the same bread, the one on the blog is slightly different from the one on their website, I used the one on the blog. Handy step by step pics; isn’t that easy? Almost as easy as it was to make this bread, no knead so I feared a gummy inside but no, not at all! I handled the wet and sticky dough as if it were a sweet soda bread and patted the dough in shape.
Assyrian Spinach Pies to celebrate Bread Baking Babes

16 Feb 2013 | 7:36 am

Celebrate because it was 5 years ago Tanna and I toyed with the idea to gather baking friends and start baking together as a group. Base thought was to keep it small and intimate, to stir ideas around, to be able to have flour talks like other women discuss shoes (“do you think these heels make my ankles look fat?” translates into “when I bake this bread and retard it do you think I need to add more water due to the coarse rye flour?”). Throughout the years we found great gals, bread Babes in the kitchen but maybe even more importantly Babes at heart. The love for messing around with…

Sweet Tooth
Little Girl Scout

Sweet Tooth

20 May 2013 | 7:23 am

I have always been fascinated by the great outdoors, I remember when I was in six grade my school announce that there will be a girl scout club! I was so excited and wanted to join asap, however the clincher is there would be no out campus camping or anything. The camping would have been held at the school roof top! Ugh..such kill joys I know. Now as a grown up, I understood. Think about having 20-30 children in the wilderness? That would be pure chaos! Those poor city teachers wouldn't last a day..let alone a night. For that inner child me that always wanted to go on a…
Carrot Cake for Easter!

Sweet Tooth

7 Apr 2013 | 8:10 pm

I love Apple. I love the apps that I get from using Apple but then not everything is perfect. If so I would be living in a dream. What's that got to go with Carrot Cake? Well... my Pages app kept notifying me that its been ages since I posted something there. The first time it did that I was like oh OK that's cool IO have an auto reminder but the second and third time is not cool. Its like a stalker that I cannot shake off! OMG! Good thing is Holy Week was about to come. I got TWO whole days to kill, ahh living like a lady of leisure which is quite nice for a few days but…
Moist Chocolate Cake

Sweet Tooth

6 Feb 2013 | 6:22 am

Chocolate and I go way back, we've been best buds since I was a wee child. I can go months without ice cream but without any chocolate? I cannot fathom what will I do when that happen. My favorite way to use up chocolates is by whipping up a mean chocolate cake. I got my go to chocolate cake which I learned few years ago from my favorite culinary divas Heny Sison and Jill Sandique. Both are excellent chocolate cakes, both are bestsellers and are always well appreciated by my family. However, sometimes unexpected conundrum occurs, like running out of eggs and butter!! I know I know...such a…
Giveaway Winner

Sweet Tooth

4 Feb 2013 | 2:21 am

End of 2012 I tried to have a giveaway, though its not as successful as I thought it would, it was fun. I'm happy to say that the winner is none other than Alix Marie Remigio! I'll be contacting you real soon regarding the shipping of this item. Your prize is waiting for you! Thanks for those who participated! I will sure hold more giveaways in the future!
Back-to-Back Baking Classes

Sweet Tooth

4 Feb 2013 | 2:08 am

Enderun College Christmas season and New Year came and went, I am sad to say that I’ve been tardy in my updates; I’ve been attending a handful of demo classes or more popularly known as lifestyle classes here in Manila. Mostly about baking since cooking often bores me to death! For whatever reason I love attending classes. When I’m inside the classroom/kitchen area, it feels like a different world where the only thing that is important is out passion for cooking. People that I meet often varies in age level: from younger generation of single ladies like me to as old as grannies but most…

Cheese Underground
Thank You Anne Topham, Grande Dame of Goat Cheese

cheese underground lady

29 Apr 2013 | 2:00 pm

Those of you who braved the last of Wisconsin's never-ending winter last week at the Dane County Farmer's Market may have noticed a familiar face missing. That's because Wisconsin's grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market. While Anne would never dream of taking credit for starting the Midwest's love affair with chevre, all credit surely does go to her and partner Judy Borree for introducing Wisconsinites to fine French-style goat cheese. The pair started milking…
Wisconsin Artisan Cheesemaker Guild

cheese underground lady

22 Apr 2013 | 1:47 pm

It's spring, so time for me to start a new organization. Shockingly, it's all about cheese. After talking with dozens of small and artisan Wisconsin cheesemakers looking for opportunities to get together and learn more about their craft, today marks the debut of the Wisconsin Artisan Cheesemaker Guild. Similar to other state cheese guilds, it's a member-based organization offering networking and educational opportunities for beginning and current artisan and farmstead cheesemakers. Already at 28 members strong, the guild is intended to be a sister organization to Wisconsin Cheese Originals, a…
The Next Wisconsin Cheesemaker: Jennifer Digman

cheese underground lady

2 Apr 2013 | 4:27 am

A Wisconsin dairy farmer interested in developing artisan goat cheeses in southwest Wisconsin has earned the 2013 Beginning Cheesemaker Scholarship from Wisconsin Cheese Originals, a 200-member organization dedicated to celebrating Wisconsin artisan cheesemakers. Jennifer Digman, owner of Krayola Sky Dairy in Cuba City, was selected by a committee of industry leaders for the $2,500 annual award. Digman is mid-way through the requirements of earning a cheesemaker’s license, and is working to complete her apprenticeship hours. As you know, Wisconsin is the only state in the nation to require…
Shearing Sheep at Hidden Springs Creamery

cheese underground lady

27 Mar 2013 | 5:27 pm

Welcome to spring in Wisconsin, when thousands of sheep lose their winter coat in favor of a new, naked spring wardrobe. This week, I was lucky enough to "help" - and I do use the term "help" loosely - sheer 450 sheep at Hidden Springs Creamery, a dairy sheep farm near Westby. Farmstead cheesemaker Brenda Jensen and her husband, Dean, are increasing their flock in an attempt to make award-winning sheep's milk cheeses year-round (Brenda's Ocooch Mountain, a six-month aged nutty tomme was recently named to the U.S. Championship Cheese Contest's top 16 cheeses, out of 1,702 entries). Typically,…
Wisconsin Women Cheesemakers Rule US Champion Cheese Contest

cheese underground lady

14 Mar 2013 | 6:28 am

In an industry dominated by multi-generational male cheesemakers, a Wisconsin woman has been named the best cheesemaker in the nation for the second time in a row. All I can say is: whoo hoo! Last night at the U.S. Championship Cheese Contest at Lambeau Field in Green Bay, Marieke Mature Gouda, aged 6-9 months, was named the 2013 U.S. Championship Cheese. The farmstead beauty is crafted by Marieke Penterman, of Holland’s Family Cheese in Thorp, Wis. The cheese took top honors out of 1,702 entries from 30 states. Out of a possible 100 points, Marieke Gouda scored 98.31in the final round of…

Have Your Cake and Eat It Too
Peruvian Grilled Chicken, Right Here In Our Backyard...

14 May 2013 | 10:04 pm

With the world getting smaller, less places and less cuisine sound exotic. I mean, when I was a kid, there was like one or two Japanese restaurants in town, and to go to those places meant my dad having to save up a whole year kinda thing, AND we only went on special occasions. That was about the extent of exotica in our local dining scene. Slowly, as time went by, we had Italian, (I'm not sure if any real Italian will endorse them as real Italian, but well, for the less travelled, it will have to do, to vicariously sample the food beyond our borders), Northern Indian…
Cloudy Bay Pinot Noir Duck Trail - Part 2

13 May 2013 | 8:27 pm

Further to Part 1 of the Cloudy Bay Pinot Noir Duck Trail, HERE, which runs till 31st May, there were a few more restaurants that we got to try along the quacky trail. At WIP, the Xiang Xu Duck, very elaborate preparation because the duck is cooked for hours, before being fried to give it that crispy finish. Wrapped in that peking duck style pancakes, slathered with hoisin sauce, not unlike peking duck. And our final stop, Ril's....that newish steak joint in Bangsar.Peking Duck Foie Gras wantan, very innovative, and actually, one isn't enough. The Crispy Slow Cooked…
Revisiting Nosh, And Wowed By Their Splendid Dessert Selection.

6 May 2013 | 7:06 am

I cannot believe it's been six months since they opened...I have since been back and was again swoonified by their Valrhona Platter which is literally chocolate heaven, and I would not bestow such accolade on many establishments. But ingredients are everything, and it seems to be the philosophy of owners Ann Lee & Judith, so, half the battle is won.Recently, Ann asked me to come over to sample their new dessert menu, but yelling and screaming and throwing a hissy dramatic protest, I could not make it due to a prior commitment, but she graciously offered me ANOTHER opportunity to…
Yama@J, Jaya One

2 May 2013 | 7:50 pm

Japanese buffet lovers will be happy to hear that yet another one has sprouted up, in Jaya One, (right above the Starbucks), YAMA@J. Featuring an American trained Chef, Chef Yama, who specialises in Japanese Fusion Sushi, be prepared to get your tastebuds invaded by a pscyhedelic array of flavours. I am unsure if the promotion for the free flow beer is indefinite, but the discount on food is as follows: Buffet Lunch : RM 48++ (promo 40% offers ends 19th May 2013) Buffet Dinner: RM 68 ++ RM 88++ Free Flow beer 2 hours (last call for food 9.45pm) (free flow beer offers from the time…
Songkran At Rama V

2 May 2013 | 5:35 am

One of the nice things about this whole food blogging "business", in my opinion, are the relationships that are forged over time. Not all restauranteurs become friends of course, but some do, and it's always very heartwarming to be invited back over and over, to sample various new menus, and partake in different occasions. One such place is RAMA V, and owners Andre & Danny have over the years, become friends, and it is always a pleasure to get an invite to my favourite Thai restaurant in KL.This time, the event was Songkran, or the Thai New Year, synonymous with the water…

Technicolor Kitchen - English version
Caipirinha drizzle cake

20 May 2013 | 7:30 am

It’s been a lot of fun following Nigella’s comments about her Brazilian trip: for what she’s written she really had a lovely time around here. Apparently one of Nigella's favorite Brazilian treats was the coxinha, described perfectly by her as a sort of chicken croquette – she’s made coxinhas in her kitchen and posted the recipe on her website – along with the caipirinha, the latter being
Marmalade muffins + moments of stress in the kitchen

17 May 2013 | 11:22 am

I was talking to my father about my mother the other day and I remembered something she used to do when my brother and I were little: every time she made a cake she would let us lick the bowl, which was something we both enjoyed very much (I might have told you that already but I’m not sure – 936 posts will do that do one’s mind). :) She was a fabulous baker and baked very often, not only
Stracciatella snickerdoodles

15 May 2013 | 12:30 pm

Last weekend, as I was baking these cookies and their wonderful smell took over my apartment, I thought that they deserved a fun name – I wasn’t a fan of the original (car-co-doodles), plus it would mean nothing to my Brazilian readers. The freckled dough in the bowl looked like the milk chocolate stracciatella ice cream I made a while ago and that was when I decided to call the cookies
Lamington bars - lamingtons for the lazy

13 May 2013 | 9:36 am

People often tell me that they admire me for cooking and baking so frequently, and I reply that preparing food really makes me happy. However, I do have some lazy moments, too, of course, and these bars are proof: I’ve always wanted to make lamingtons but kept postponing it because the thought of baking the cake, cutting it into squares, dipping them in chocolate and rolling in coconut made me
Ricotta and spinach stuffed shells - a nice idea for lunch on Mother's Day

10 May 2013 | 11:22 am

Nigella promoted her cookbook in several different TV shows here in Brazil and in one of them she baked her chocolate banana muffins – she said that they would be a nice treat for breakfast on Mother’s Day. Her comment reminded me of this recipe I cooked a while ago, the first one I tried from Martha’s wonderful vegetarian cookbook: I find it perfect for a celebration day, since it can be put

ZOMG, Candy!
Sweets and Snacks Social Media Gameplan

Emma

20 May 2013 | 1:01 pm

Emma here. A quick update on how you can keep up with us at Sweets & Snacks 2013! I will be live-tweeting all the deliciousness on Twitter @zomgcandy. We’ve created an Instagram account @zomgcandy, too. We think we can take real cameras into the exhibit hall, so hopefully we’ll be able to upload hi-res, wider-angle shots at the end of each day. Let us know if you have any requests via Twitter, Instagram, comments on this blog, or e-mail!
Sweets and Snacks is TOMORROW!

Rosa

20 May 2013 | 5:00 am

Emma and I are flying to Chicago for the Sweets and Snacks Expo at the crack of dawn tomorrow! The Sweets and Snacks Expo is the big annual candy and snacks convention/trade show, where hundreds of companies show up to show off what they’re making and selling. Last year, I got a bazillion samples that provided much candy blogging fodder in the months following. Below is a video of what we got at Day 1 of the Expo last year: No reviews this week. Instead, Emma will be live tweeting our conference experience @zomgcandy, and I will post short updates on the site whenever I get the chance.
Madécasse Chocolate – Sea Salt & Nibs

Rosa

17 May 2013 | 5:00 am

On Wednesday, I covered Madécasse Chocolate‘s Pink Pepper & Citrus bar. They make bean-to-bar chocolate in Madagascar, which, in addition to paying their cocoa farmers a fair price, generates 4 times the impact of Fair Trade. Today, I’m writing up their Sea Salt & Nibs bar, which brags that it was Best in Show in the Paris Salon du Chocolat. As far as I’m concerned, it was a well-deserved award. The Sea Salt & Nibs was “63% cocoa, crunchy, & a touch of salt”, with 2/4 dots on Madécasse Chocolate’s intensity scale. It was formed in the same…
Infinite chocolate?

Rosa

16 May 2013 | 5:00 am

Via Neil, here’s a tricky puzzler with a chocolate bar theme. From Cheezburger.com: If you’re curious how this works, the solution can be found here.
Madécasse Chocolate – Pink Pepper & Citrus

Rosa

15 May 2013 | 6:02 pm

Madécasse Chocolate is a new company to me. They’re “bean-to-bar in Madagascar” and, though they’re not Fair Trade certified (probably due to the expense), they claim that their business practices generate 4 times the impact of fair trade cocoa. Pink Pepper & Citrus was 63% cocoa, pink pepper, & combava fruit. Combava fruit sounds super exotic, but I think it’s just another name for Kaffir Lime (still exotic, but slightly more familiar sounding). The bar was prettily molded to highlight that it was made in Madagascar. It broke easily along its scores,…

Chocablog
Lindt Excellence Blueberry Intense

Dom

21 May 2013 | 2:51 am

It’s been quite a while since I reviewed (or even ate) any Lindt chocolate, so I thought I would give this one a go. On reflection, it probably wasn’t the best idea. The name ‘Lindt Excellence Blueberry Intense’ should have been a clue. Blueberries are a lot of things, but one thing I wouldn’t describe them as is “intense”. A quick glance at the ingredients on the back of the packet confirms my worst fears. Not only is is a paltry 47% cocoa solids, but it’s also packed with other ingredients. Mmmmm, Vegetable Anthocyane E163! Feeling a little…
Cheat’s Chocolate Mille Feuille

Ben

20 May 2013 | 2:07 am

Ingredients (to make 4 Chocolate Mille Feuille) 12 square wonton wrappers 50g butter, melted 3 tbsp icing sugar 450ml cream 100g drinking chocolate powder 250g raspberries Chocolate Sauce Ingredients 100g dark chocolate, broken into pieces 150ml cream 2 tbs brown sugar 1 tsp vanilla extract Method To make the chocolate sauce… Place chocolate, cream, sugar and vanilla in a small saucepan. Stir over low heat until chocolate melts. Bring to a simmer. Simmer for 8-10 minutes or until it reduces and thickens. Pour into a heatproof jug and set aside. Preheat oven to 180°C (fan-forced 160°C).
Duffy’s Venezuela Ocumare 55% Milk Chocolate

Dom

17 May 2013 | 8:12 am

I’ve been meaning to review this bar for a while. In fact, this is the third bar I’ve had. The previous two bars simply didn’t last long enough for me to write about. Why? To put it simply, this is the best milk chocolate in the world. Bar none. Duffy’s Venezuela Ocumare Milk Chocolate won a gold medal in this year’s Academy of Chocolate awards in the milk chocolate bean-to-bar category. It won a silver and a gold medal for the chocolate maker in this year’s International Chocolate Awards. Seventy% described it as “the best milk chocolate that has…
Chocolate & Beer Tasting Event

Dom

16 May 2013 | 11:19 am

Do you like chocolate? Do you like beer? Well you’re in luck! As part of my ‘day job’, I help out with the Sambrook’s Brewery website, and we thought it would be a great idea to bring beer and chocolate together in one fantastic event! We’re holding a beer and chocolate pairing evening at Sambrook’s Brewery in Battersea on Thursday 30th May, and we’d love you to come! Jennifer Earle of Chocolate Ecstasy Tours and our sister site World Chocolate Guide will guide you through a selection of chocolates from some of London’s finest chocolatiers and…
DeRosier Chocolate And Coffee

Guest

15 May 2013 | 3:36 am

Guest Chocablogger and sustainable chocolate consultant Simon Wright takes a look at a new chocolate shop in South West London. Opened in August 2012, my local coffee shop DeRosier Chocolate And Coffee is coming up for its first birthday so it seemed a good time to talk to founders Leona and Andrew. Named after Leona’s maiden-name, DeRosier offers gourmet eats and drinks to the residents of Southfields and Wimbledon Park. The selection is based on artisan coffee, Hot Chocolate (praised by Time Out), home-made cakes and of course, handmade chocolates. DeRosier is a second career for Leona,…

cakelava
A Stroll Down Memory Lane - 2011, Part 1

cakelava

20 May 2013 | 10:57 am

photo: Christie Pham Photography It's been a few months since our last "Stroll Down Memory Lane" post. I purposely paused the retrospective after the year 2010, knowing 2011 would require a lot of time to write. 2011 changed our lives in incredible ways! The single biggest event that year was our book deal for EXTREME CAKEOVERS with our publisher, Clarkson Potter. Then all the hard work began! Also that year, Rick began teaching his "Discover Your Inner Artist" classes with his first stop in Canada. The classes were arranged the previous year, long before a book was on the horizon. After…
William's 50th Birthday Fishing Boat Cake

cakelava

16 May 2013 | 1:54 pm

cakelava.com Last Saturday night, our client Carol C. escorted her husband William to his surprise 50th birthday party, held in the ballroom of a Waikiki hotel. As the couple opened the doors, waiting anxiously behind them, was 150 of their family and friends, Rick and I, and a beautiful sculpted fishing boat made out of our Guava cake, which Carol had arranged for her husband. Everyone yelled "Surprise!" in unison and William's party began! Although we never met the couple before the day of the party, the fishing boat cake felt special to me because it brought a family together. There was…
We have a Winner!

cakelava

14 May 2013 | 1:28 pm

We are pleased to announce we have a winner for our Craftsy cake decorating class giveaway! The lucky winner who has already been contacted, is Lorie of Sugar Song Cakes! Lorie is very excited about her prize, one of the two fabulous Craftsy classes taught by superstar instructor, Marina Sousa. A huge Congratulations to our Lorie, and Thank You to everyone who entered the contest!
Giveaway! Win one of Marina Sousa's Craftsy Cake Decorating Classes!

cakelava

6 May 2013 | 7:33 am

Craftsy Instructor, Marina Sousa For an artist serious about their craft, the learning never stops. We constantly seek out new inspirations and ways to broaden our artistic horizons. These days, there are a myriad of options available for learning a new craft and expert instructors are ready to teach you anything you want to know. One of the most popular online craft websites is Denver-based Craftsy, which started 2 years ago when their parent company Sympoz began offering online education classes. One of their first classes listed was a quilting class and it was so popular, Craftsy was born…
Scuba Diver Looking into a Cave Birthday Cake

cakelava

27 Apr 2013 | 12:48 pm

cakelava.com The colorful scuba diver looking into a cave birthday cake is one of our favorite recent projects! The week Rick made the cake was hectic because his other cakes were also artistically demanding, making the week as challenging as those that have more cakes with less complexity. The cake was made as a 21st birthday gift from his aunt to Joey, a Marine Biology major at the University who enjoys scuba diving. Rick started making the decorations for the cake early in the week, allowing extra time to sculpt the cave and scuba diver. Sculpting the cave was very difficult. It was…

Dessertbuzz
DessertBuzz Favorites to attend new Taste of the Upper West Side: Dovetail, Sugar & Plumm, Momofuku Milk Bar, & more

Niko

17 May 2013 | 1:45 am

Taste of the Upper West Side will feature many DessertBuzz Favorites Fantastic seasonal fare by Jean-Georges Vongerichten is expected for Saturday's "Best of the West" Don’t miss the Sixth annual Whole Foods Market new Taste of the Upper West Side featuring many DessertBuzz Favorites such as Jean-Georges, Dovetail, Sugar and Plumm, Sarabeth’s and Momofuku Milk Bark. Christina Tosi of Momofuku Milk Bar is sure to be send over some delicious eats Check out the lineup for the opening event on Wednesday, May 29th – TheSoirée in the Park–A cocktail event…
Killed By Dessert San Francisco Part I: Bake Sale at the San Francisco Cooking School

Niko

12 May 2013 | 10:50 am

Here are Bill Corbett's fantastic pretzel croissants San Francisco, CA: We’re checking in from the Killed By Dessert bake sale to benefit Share Our Strength at the San Francisco Cooking School. (Tomorrow is the sold-out dinner event.) The event was a grand slam with a line down the block for the first 2 hours. The down side was that they were sold out of Shawn Gawle’s canele by the time I got there. Read on for a full gallery of desserts and portraits of the pastry chefs who created them. (Click on the photos for a larger image). Here’s the recap from the…
Where’s all the content?

Doctore

2 May 2013 | 6:21 am

Citrus dessert from Cookshop You may be wondering why we haven’t been updating DessertBuzz recently. The reason is I have taken over the Sugar Rush column on Serious Eats NY formerly overseen by Kathy YL Chan. That feature runs three to four times per week! Of course you can always see the latest posts via the DessertBuzz Twitter feed. Here are some of our latest reviews. These all first appeared on Serious Eats NY. Lee Lee's Baked Goods in Harlem hasfantastic rugelach Click on the photos to see the reviews. Empellon tacqeria chocolate caramel flan Follow DessertBuzz on…
Sunday’s dessert event to benefit C-CAP:

Niko

21 Apr 2013 | 8:34 pm

Click the image to visit the entire gallery: Here’s a gallery of images from the C-CAP Sweet Sensations Charity Dessert Event Click the image to see the entire gallery. Follow DessertBuzz on Twitter for all NYC Dessert and pastry news.
Snaps from the 2013 Star Chefs Rising Stars Gala

Niko

12 Apr 2013 | 3:35 pm

Thursday night’s Star Chefs Rising Stars award ceremony was indeed a look into the future of New York’s food scene. They recognized sixteen different chefs, pastry chefs, brewers, sommeliers, restauranteurs and mixologists, all from the NYC area. Pastry Chefs Ashley Brauze, from DB Bostro Moderne and Malcom Livingston II, from WD-50 were not only honored as rising stars but also took home the award for best plate (Brauze) and 2nd runner-up for best plate (Livingston). Before tonight, I had never tried Katy Peetz desserts but I really enjoyed them! Her dessert, parsley cake,…

Dessert First
Happy Mother’s Day, Mom

Anita

12 May 2013 | 12:00 am

Happy Mother’s Day to all you moms out there! This post doesn’t have any recipes – I just really wanted to write something for Mother’s Day. So if you feel like seeing some baby pictures of me, read on… On my first Mother’s Day as a mom, there are a lot of thoughts running through my head. I found out I was pregnant last Mother’s Day, in 2012. Yes, I learned I’d be a mom on Mother’s Day. So I guess this day will always be doubly special to me. The other thought on my mind is about my own mom, who’s now a grandmother. Although my parents live in Hong…
Another Year, Another Birthday: Mango Passion Fruit Cake

Anita

8 May 2013 | 12:00 am

This last weekend was my birthday, and I have to say it was one of my most memorable ones, despite the fact that I practically forgot about it until it was upon me. I had a lot of other things on my plate like Isabelle’s red egg and ginger party, and getting ready to go back to work. However, my family didn’t forget, including Isabelle! She slept through the night for the first time, the night before my birthday – almost 9 hours! I woke up on my birthday morning both refreshed and very confused as to why I felt so refreshed. Lunch at Delfina Pizzeria. I loved the Gricia…
A Red Egg and Ginger (Dessert) Party

Anita

2 May 2013 | 9:57 am

Success! Last weekend we threw a red egg and ginger party for Isabelle! This is a Chinese tradition where the new baby is officially introduced to relatives and family friends, and the baby’s name is revealed. Historically the red egg and ginger party was held when the baby was one month old, as high infant mortality rates meant that a baby surviving to one month of age was indeed a cause for celebration. Also, the mother was also typically kept at home to recover during the same month, so this party was also meant to mark her “return” to society. Well, those mothers back…
Party Planning: Strawberries and Cream “Pocky”

Anita

24 Apr 2013 | 12:00 am

Fun fact: I finally had a dream where my baby was in it. I guess it took a while for my subconscious to catch up, but I suppose now I’m a mommy through and through. One of my biggest fears when I was pregnant was that I would never have a free moment again. Would I never be able to do anything without thoughts of baby running through my head like a subliminal bassline? Well, three months in, and now that I’m I’m surprised at the free time I’ve been able to find (I know, I know, you experienced parents are saying it’s because I only have one kid. I realize that…
Strawberry and Rhubarb Scones with Vanilla Whipped Cream

Anita

15 Apr 2013 | 12:00 am

Along with all the lovely growing, blooming things that herald spring is the baby in our home! Isabelle is three months today and I think she may have hit her growth spurt early. She’s a chubby bundle now! The whole, “I swear she grew overnight” thing happened to me – last Monday I looked at her and thought, “Your face is way rounder than yesterday!”And all of a sudden her newborn-sized clothes were too tight for her. I guess our worries about her being a tiny newborn and not getting enough to eat have been thoroughly erased. Three months is a great time…

The Financial Brand: Marketing Insights for Banks & Credit Unions
Concierge Banking Puts a Delivery Channel Right on Consumers’ Doorsteps

Editor

21 May 2013 | 12:03 am

A tiny Texas credit union offers a banking delivery service to members and non-members alike. Could this be the answer to the branch-building dilemma? If so, this is big.
High Touch or High Tech? How Consumers Prefer to Interact With Banks

Editor

21 May 2013 | 12:02 am

When banks migrate customers from channels they prefer to use to ones they don't, there can be serious unintended consequences.
Consumers Assume Mobile Banking Bill Pay Is Fast, But It Isn’t

Editor

21 May 2013 | 12:01 am

Financial institutions offer expedited bill payment services through their online banking systems… but not their mobile banking apps?? It doesn't make any sense.
Credit Union Advertising Crack Down: Watch Your Language

Editor

20 May 2013 | 12:03 am

California regulators have decided credit unions can't suggest "anyone can join" in their ads because it violates the definition of "common bond."
Bank’s Epic Everest Expedition Seeks Mobile Banking World Record

Editor

20 May 2013 | 12:02 am

This unique adventure pushes the boundaries of both human endeavor and technology to promote Standard Chartered's mobile banking app.

Joe Pastry
The Existing Camper’s Inventory

joepastry

21 May 2013 | 8:23 am

Before I start logging new 'round-the-campfire pastries I thought a good first step would be to inventory the camping-friendly recipes that are already on the blog. Indeed there are quite a few, especially if you count the make-ahead cookies and cakes. However I realize that part of the fun of campfire cuisine is actually assembling and cooking the whatever-it-is on the fire. S'mores are of course an American classic. Strawberry shortcake is another time-tested campfire delicacy, and it can be easily made with packaged biscuits in a Dutch or cardboard box oven. ...Read on...
Why is Iodine Important?

joepastry

21 May 2013 | 7:30 am

Reader Zoe writes: I've been interested to read some of the comments on the subject of iodine and salt. I've always noticed that salt is "iodized" but have wondered why that's important. Can you go into the subject a little? I'd be interested to read more. Zoe, you never have to prod me too much to delve into a topic like this. Since we've been flirting with various subjects related to diet and health this past week, it only makes sense. Commercially made table salt is iodized by law in the US. It's natural to wonder why. ...Read on...
This week is camping week.

joepastry

20 May 2013 | 10:49 am

I'll admit I'm not a big fan of camping. Oh I like the outdoors plenty, I just have bad associations with tents and sleeping bags. Being the nerd in my scout troop I was always the kid whose backpack got filled with rocks, or who climbed into his sleeping bag only to find someone had put a hundred of those little restaurant butter pats inside. Hey, you try sleeping in 40-degree weather when you're greased from head to toe, OK?...Read on...
On-the-Edge Q & A

joepastry

20 May 2013 | 8:50 am

Reader Silviu writes: Reading [your posts on Michael Pollan] leaves me wondering what’s your approach to ingredients and food in general? Do you fit in any particular category (organic, local, etc.)? Do you have some never-touch-that rules? What do you think of sugar and pastry (I mean pastry is mostly not pastry without sugar)? I’d love to read a whole post on this. Silviu, I try not to touch hot-button questions like this since they often lead to go-nowhere comment field combat, a lot like the trench warfare at Ypres. In the end, after all the shells and noxious gasses have been…
Making Gold Cake

joepastry

17 May 2013 | 8:31 am

What do you do after you've made angel food cake and you have a dozen yolks left? Make gold cake of course. My grandmother always did and it looked pretty much exactly like this, colonnade frosting and all. You make this cake in very much the same fashion you do angel food cake, save for the fact you need baking powder to help raise it. Start by getting your ingredients together, preheating your oven to 350 degrees Fahrenheit, and preparing your pan. ...Read on...

Cake Talk
Mastering Macaroons

Marys Cakes

19 May 2013 | 8:29 am

Macaroons. Or (in French) Macarons. They are so pretty. And sophisticated. And delicious. Customers have been asking us to make them for ages, but they have a reputation for being tricky and time-consuming. And, even after seven years at the...
Farm-to-Bakery: May 16

Marys Cakes

16 May 2013 | 12:45 pm

Week 4. This week's delivery includes: Strawberries Salad Mix Head Lettuce Mustard Greens Cilantro Turnips Kohlrabi There are no huge challenges this week. Too bad, cause I kinda liked getting sucked into the whole fava bean experience. Kohlrabi is the...
Making fava and garlic hummus

Marys Cakes

12 May 2013 | 4:53 pm

Fava beans (aka broad beans) were in this week's CSA delivery. Otherwise, surely, I would have never attempted this. Fava beans are a type of pea, and they were cultivated in ancient Greece and Rome. They have a distinctive color,...
Farm-to-Bakery: May 9

Marys Cakes

8 May 2013 | 9:18 pm

Week 3. Mary's Cakes & Pastries is a drop-off location for the CSA (community supported agriculture) delivery from Snow's Bend Farm. We look forward to the locally-grown produce delivered to the bakery each week and the challenges each mystery box...
Farm-to-Bakery: May 2

Marys Cakes

2 May 2013 | 7:33 pm

Snow's Bend Delivery: May 2 This is week 2 of the season. Today's CSA delivery from Snows Bend Farm included: Strawberries Garlic Scapes Arugula Baby White Turnips Spring Onions Bok Choy Baby Head Lettuce Strawberries. I really want to make...

Get Off Your Butt and BAKE
Mixed Berry Baskets

Get Off Your Butt and BAKE

10 May 2013 | 6:59 am

This is one delicious sweet post. I’m always happy to do a post for a product that my tastebuds love: Pepperidge Farm Puff Pastry. A while ago, Pepperidge Farm contacted me and asked if I wanted to take on their Puffection™ Springtime Entertaining Challenge. Since the challenge involved puff pastry, I jumped in with both feet! Mixed Berry Baskets was my springtime assignment, and that sounded like something that would go over BIG in this house. If you remember from past posts, I’m married to a fruit – a – holic. Mixed Berry Baskets sounds like spring.
Creamy Bacon Carbonara Pasta in Parmesan Puff Pastry Shells

Get Off Your Butt and BAKE

9 May 2013 | 8:00 am

My last post Mixed Berry Baskets was a delicious sweet post. I’m back today with this “will be making again” savory post. Pepperidge Farm Puff Pastry is the star ingredient once again. As part of the Puffection™ Springtime Entertaining Challenge that I eagerly took on, I was to use my own “creativity” and come up with a delicious twist of my own. Well, that sounded fun! Since the challenge involved puff pastry, I figured it would be easy. Anything I’ve ever created with puff pastry has magically been scrumptious. After putting my thinking cap to work,…

Wild Yeast
YeastSpotting 5.20.13

Susan

20 May 2013 | 5:22 pm

Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a weekly 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, 2013. | Permalink | No comment
YeastSpotting 5.5.13

Susan

5 May 2013 | 2:00 pm

Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a weekly 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, 2013. | Permalink | One comment
YeastSpotting 4.20.13

Susan

21 Apr 2013 | 3:32 pm

Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a weekly 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, 2013. | Permalink | No comment
YeastSpotting 3.31.13

Susan

31 Mar 2013 | 1:13 pm

Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a weekly 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, 2013. | Permalink | No comment
YeastSpotting 3.23.13

Susan

23 Mar 2013 | 11:23 am

Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a weekly 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, 2013. | Permalink | 2 comments

The Cupcake Blog
Ginger Ale Cupcakes

21 May 2013 | 10:28 am

The most festive part of these cupcakes – besides the ginger ale flavoring – are the colorful and festive liners that they are in and the matching pinwheel decorations placed on top. However, you don’t need fancy liners and toppers in order to make these tasty treats. The cupcake batter contains ground ginger, sour cream, ginger ale and a bunch of classic ingredients, like flour, butter and salt. The frosting contains more ground ginger and ginger ale, giving you a double-dose of sweetness! Source Sprinkle Bakes
Raspberry Almond Cupcakes with Chocolate Ganache

21 May 2013 | 8:28 am

In this recipe, almonds, chocolate and raspberries combine to form a light, fluffy, tasty and utterly unique treat. The batter contains chopped up chunks of fresh raspberries and almond extract, along with a whole host of more “standard” ingredients like flour, salt, butter, eggs and milk, among others. The chocolate is added later in the form of homemade chocolate ganche frosting. Top with a whole fresh raspberry, some sprinkles, or anything else that looks great. You won’t regret it! Source Joy the Baker
Flower Cupcakes

20 May 2013 | 10:28 am

The most important part of these cupcakes is the buttercream frosting. The cupcakes are made of a basic vanilla batter, consisting of milk, vanilla extract, salt, eggs, sugar, butter, flour and baking powder. After they have baked and cooled, the fun begins — piping on the buttercream frosting so that it resembles flower petals. Put a chocolate candy in the center of each and voila! You have a pretty springtime treat to serve to your guests. Source Martha Stewart
Lavender Trust Cupcakes

17 May 2013 | 10:28 am

Usually lavender and cupcakes aren’t thought of in the same sentence. However, when you consider the fact that rosemary is often used in baking, why wouldn’t lavender be as well? These Lavender Trust Cupcakes are made from lavender sugar, flour, butter, eggs, salt and milk. Bake, let cool and then cover in lavender colored royal icing and a few stalks of real lavender just to give them a little extra decoration. Serve this unique treat with a smile! Source Leite’s Culinaria
Hummingbird Cupcakes

17 May 2013 | 8:28 am

Hummingbird cupcakes are a delightful southern recipe that includes ripe mashed bananas, roasted walnuts or pecans, and crushed pineapple. This dessert is full of texture, flavor, and robust flavor. These are wonderful as a pot luck, meal, or buffet dessert or even as a snack or with tea in the afternoon. Topped with a sweet cream cheese frosting, these are a rich and delightful dessert. Try one at your next gathering and you will find they are a hit with all ages of dessert lovers. Source Eclectic Recipes

Bunny's Warm Oven
A Frittata For Brunch

20 May 2013 | 3:11 pm

About.coms Culinary Arts says that...".In the culinary arts, a Frittata is a flat Italian-style omelet that's usually prepared in a cast-iron skillet. A brunch menu classic, the frittata may also have its origin in Spanish cuisine".Whether it's origins are Spanish or Italian, this is a favorite brunch item in this house. I have laying hens that give me 5 fresh eggs a day and 10 pullets that will be laying in a couple months. All those fresh organic eggs mean ....I can make a whole lotta Frittatas! This is a culmination of two Frittata recipes, I took what I liked from the…
Apple Nut Sour Cream Coffee Cake

15 May 2013 | 6:30 pm

I found this recipe on The Baking Pan. It was suppose to be a Pear Nut Sour Cream Coffee Cake, but I didn't have pears. Apples worked just fine. This is one terrific coffee cake people! This is a nice thick cake, moist, full of flavors and fruit. The apples have a nice bright flavor because of the lemons. There's pecans, brown sugar and cinnamon yumminess inside the cake as well as on top of the cake. It's not an overly sweet cake, everything works very well together to make this cake fantastic. Let's get started making this bad boy.The recipe…
Cheddar Bacon Biscuits

13 May 2013 | 10:29 am

So I was surfing the net looking for a fried chicken recipe to make for dinner when I landed on A Feast for the Eye's blog. Debby had posted a Cook's Illustrated 's Easier Fried Chicken recipe that sounded so much better than the recipe I had, that I wanted to make it. It was FABULOUS!!! My husband and I both agreed , this was it...THE RECIPE, for the best fried chicken we have ever had. That day my mind was totally on finding a fried chicken recipe, but I did notice that Debby had a recipe for Bacon & Cheddar Biscuits with Maple Chipolte Butter that she made…
Milk Chocolate Florentine Cookies for Mother's Day

10 May 2013 | 6:47 pm

I would like to wish all mothers a wonderful Mother's Day. And to my mama, the strongest, most loving woman I've ever know, Happy Mother's Day!I made these cookies for Mother's Day because they aren't your everyday cookies. They take a little care to make, but once you make them you'll want to do it again. The first time I made these , it was dessert for a dinner at a neighbors house. We brewed coffee and ate these cookies. They were absolutely amazing. These cookies are chewy and crispy with a layer of milk chocolate in between. I've taken…
Blueberry Fool

7 May 2013 | 8:21 am

According to Wikipedia the earliest recipe for fruit fool dates bake to the mid 17th century. Originally the most common fruit ingredient in fools was gooseberries. Thankfully modern recipes include any seasonable fruit readily available. The origin of the name fool isn't clear but some authors believe it's derived from the french word fouler, which means to crush or press.This is an elegant dessert. Elegant doesn't have to be complicated. I made a blueberry sauce that took a whole ten minutes to make. The blueberries cool in the refrigerator for an hour. Just…

Love & Flour
Monday Muffins: Cheddar, Herb & Sun-Dried Tomato

Love & Flour

20 May 2013 | 5:54 pm

What do you dream about? Do you remember your dreams? Lately, I have been dreaming about work. This tends to happen when I face a deadline or have a lot on my plate. I remember these dreams right away because I wake up feeling like I just quit working when, in fact, I have to [...]
Ten-Minute Chickpea Salad

Love & Flour

16 May 2013 | 7:13 pm

You walk in the door at 5:30 p.m. Your highly lovable but also highly energetic kids are happy to see you and ready to be entertained. Your spouse (who is surely happy to see you even though forgetting to tell you) stares at your hands, which are holding nothing but your briefcase and now-empty lunch [...]
Peanut Butter Chocolate Pillows

Love & Flour

13 May 2013 | 5:45 pm

All I could think about when I walked through the door this afternoon was my head hitting the pillow. I really wanted to take a nap, but instead I baked peanut butter chocolate pillows. Fair trade, I suppose. When I think of peanut butter and chocolate, buckeyes naturally come to mind. However, unless it is a [...]
Weekend Update

Love & Flour

11 May 2013 | 6:53 am

I’ll admit, I have a thing for blondes. It started with Starbucks blonde roast coffee. I purchase a drink from Starbucks once in a blue moon because a) I dislike the drain it puts on my cash flow and b) I am convinced they spike their drinks with something that makes me think about them. Every [...]
Curried Coconut and Pepita Rice Krispie Treats

Love & Flour

8 May 2013 | 5:03 pm

How do you take your Rice Krispie treats? Do you like them full of gooey marshmallows or thick with peanut butter and perhaps a layer of chocolate on top? The latter version are those of my childhood, so naturally, I always longed for the marshmallow variety. When I came across this recipe, the intrigue of curry, [...]

Gourmet Cookie Bouquets Recipe Blog
Different Frosting Types For Different Desserts

Sarah

20 May 2013 | 10:36 am

It doesn’t matter whether you’re eating a torte, a cupcake, a cookie, a layer cake, or a bit of pudding – adding some frosting to the top, middle, or bottom of any dessert recipe is always going to make it a success. Unfortunately, though, frosting isn’t a one-size-fits-all proposition. There are many different types of frostings out there, and choosing the ideal one of your next dessert creation is key to pulling it off. Easy Frosting Ideas Glazes are some of the simplest types of frostings. They’re created from powdered sugar and some type of liquid. Occasionally, a flavoring like…
Cookie Box or Tin Giveaway - 2 Winners!

raegal

13 May 2013 | 10:27 am

What are we celebrating now? Cookies of course! Every day is cookie day at Gourmet Cookie Bouquets. We are helping you celebrate too with a new giveaway. Two lucky winners are going to get to choose their favorite cookie box or tin - up to a $75 value each. See this page for the designs you will get to choose from. Whether you're a fan of shortbread cookies or like to indulge on something chocolate, we have a collection you'll love! Contest ends May 26th so hurry and enter today! Our cookie boxes and tins are a great idea for all your gift-giving needs! The creative containers…
Girl Scout Cookies - Over the Years

Sarah

2 May 2013 | 8:21 am

There are few who don’t enjoy the delicious flavors of Girl Scout cookies, and while almost everyone has a favorite, not very many people bother to question the origins of these delicious cookies. Wondering why your favorite treats even exist today? We know they are delicious cookies by design, but the history of Girl Scout Cookies is a bit more complicated than you may think. The Early Days Girl Scout Cookies didn’t always come from a brightly colored box. Instead, their origins are in the home ovens of the girls and troop leaders themselves. In 1912, Juliette Gordon Low created the Girl…
Mother's Day Cookie Giveaway - 2 Lucky Winners!

raegal

22 Apr 2013 | 2:00 am

At Gourmet Cookie Bouquets we have the perfect way to honor Mom on Mother's Day. What better way to brighten her day than with fresh basked cookies? Two lucky winners are going to win their choice of Mother's Day Cookie Gift valued at up to $80! The lucky winners will be able to pick their favorite from over 40 different designs on this page. The contest ends May 5, 2013 so hurry and enter today! Chances are, growing up your mom spent plenty of time baking cookies! Remember the smell of the fresh-baked goodies as you walked into the kitchen? Treat mom to some cookies of her own -…
How to Bake Without Eggs

Sarah

18 Apr 2013 | 10:40 am

From allergies to concerns about added ingredients, eggs aren’t quite the staple they once were. Instead, many avoid them at all costs. Baking, however, often calls for eggs in a way that other cooking doesn’t. Eggs can perform a number of different roles in the process of baking. They can help a cake rise, a custard thicken, or a sauce bond. Experts suggest they can perform up to 20 different roles in the baking process. Fortunately, though, you can bake without eggs, but it may take a bit of research on your part. Read on if you are planning on baking a cookie gift for a friend, or just…

Sweetopia
Summer Cookies and Cupcakes

sweetopia@inbox.com (Marian (Sweetopia))

19 May 2013 | 6:24 pm

I have a real thing for summer. In particular, the temperatures experienced here during the summer months. I mean, there’s nothing like a warm breeze to lift my spirits, make me smile…... Visit sweetopia.net to view the entire post.
Golden Vanilla Dream Cupcake Recipe

sweetopia@inbox.com (Marian (Sweetopia))

14 May 2013 | 6:00 pm

Well happy May! It’s been a while since I’ve posted (thanks to my web designer, Arthur, for creating an adorable, illustrated liquid measure conversions, the other day), as making sweets... Visit sweetopia.net to view the entire post.
Liquid Measure Equivalents Illustration – Kitchen Conversion Series

sweetopia@inbox.com (Marian (Sweetopia))

13 May 2013 | 5:05 am

Kitchen Conversion Illustration – Liquid Measure Equivalents: A little fun printable for you this Monday… the first in a series of Kitchen Conversion Illustrations, Liquid Measure... Visit sweetopia.net to view the entire post.
1st Birthday Owl Cookies

sweetopia@inbox.com (Marian (Sweetopia))

28 Apr 2013 | 5:54 pm

It’s hard to believe it’s already been almost 2 years since I’ve made these little owl cookies for my niece’s 1st birthday party. I had been meaning to make a how-to video on... Visit sweetopia.net to view the entire post.
10 Decorated Cookie Ideas for Spring

sweetopia@inbox.com (Marian (Sweetopia))

21 Apr 2013 | 8:01 pm

So, are you feeling the excitement about the arrival of spring? All the little signs like longer days, warmer temperatures, and proud blades of green grass appearing everywhere, are starting to have... Visit sweetopia.net to view the entire post.

CAKE TRIMMINGS
Purchasing a Stand Mixer

cakegirl

14 May 2013 | 4:17 pm

Are you looking to buy a stand mixer? When purchasing a mixer, make sure it has the following features: * A manufacturer’s guarantee — this is a good sign that what you are buying is a well-made, durable product. * Metal gears: These are much more efficient than nylon gears and won’t wear out as [...]
Mother’s Day Cake Ideas

cakegirl

5 May 2013 | 2:33 pm

Here is a little inspiration for your mother’s day cake. What is better than a cake for this special occasion. Make a cake of any size or shape. Use fondant, buttercream, ganache, pearl dust, pre-made decorations or any other final touches that you would like. Take a look at the photos to personalize your own [...]
St Patrick’s Day Cakes

cakegirl

14 Mar 2013 | 3:11 am

Happy St. Patrick’s Day friends! Looking for some great cake ideas to impress your Irish friends. Green and white are St Patrick’s day signature colors and open up some great possibilities for your cake. Remember it is all about fun. Go green! If you like one of the pictures above follow these links to their [...]
Valentine’s Day Cake Ideas

cakegirl

28 Jan 2013 | 4:14 am

Searching through the many superb baker blogs out there I found some great Valentine’s cake recipes that I would like to share. It is amazing the amount of bloggers out there sharing their ideas and recipes. Being a true chocoholic I just love Valentine’s day. See what great recipes I found. This is only a [...]
More Cookie Swap Recipes

cakegirl

6 Dec 2012 | 3:31 am

Cookie swap continues… I generally use six to seven cookie recipes for my cookie swap. Each person brings: Ingredients to make one cookie batch Containers to bring cookies home Some equipment if needed – baking pans, silpat mats, decorating supplies I usually provide the sugar, flour, baking soda, baking powder, salt and eggs. Today I [...]

HowToCookThat : Best Birthday Cakes Desserts Parties Gingerbread Houses & Cake Pops
Chocolate Truffles Recipe

ann

17 May 2013 | 2:45 am

Is there a better gift than home made chocolate truffles? They cost you an arm and a leg at the chocolatiers and yet you can make them yourself for a fraction of the cost. You will need your chosen truffle … Continue reading →
Salted Caramel Macaron Recipe

ann

10 May 2013 | 3:09 am

These salted caramel macarons are seriously addictive. You will not be able to stop at one. Make a batch of dulce de leche first so it has time to cool, you need that for the filling. Macaron shells – … Continue reading →
Rainbow Cake

ann

7 May 2013 | 8:38 pm

Here’s another super easy cake that is bright and fun for a rainbow themed party. You will need three quantities of the basic buttercream recipe three 20cm (7.87 inches) round cakes of your choice 1/2 cup of filling if desired (I … Continue reading →
Pink Ombre Cake Recipe How To

ann

3 May 2013 | 1:29 pm

Inspired by the ombre fashion trend this pink ombre cake is super easy and will delight your friends at your next party. You can just as easily turn it into a blue ombre cake or purple ombre cake but for … Continue reading →
Despicable Me 2 3D Minion Cake Decorating Tutorial

ann

26 Apr 2013 | 1:00 pm

Despicable Me 2 is coming soon and my middle boy loves the cute minions so this year he wanted a minion birthday cake. There have also been some requests from subscribers for a 3D upright cake tutorial and despicable me … Continue reading →

Gluten Free Canteen
Blueberry Apple Pie, Gluten Free

GlutenFreeCanteen

21 May 2013 | 6:00 am

If you could have a summer pie with attitude, this would be it. The filling is a giant mountain of blueberries with a hint of apple and the crust is the kind that flakes apart when you take a bite. The filling stays with the slice of pie because of the natural pectin in the apple sauce and a tiny extra bit of citrus pectin added to the filling. Pie crust anxiety? Once you have gluten-free pie crust making down, nothing can stop you from being a pie-d piper. Pie crust may seem crazy difficult, but it is a simple ratio – 3 parts flour to 2 parts fat to 1 part liquid. As it goes with…
Chocolate Banana Split Cone Cupcakes, Gluten Free

GlutenFreeCanteen

17 May 2013 | 3:00 am

I’m thinking that if my mother had made these cone cupcakes for one of my birthday parties a hundred years ago, everyone would have pestered me for an invitation. I’d have been pretty darn popular at the lunch table – too bad my birthday was just after the end of the school year. The only kids around for my birthday party were from the neighborhood, all five of them. Of course, that my mother only ever frosted a cake or cupcake with a crumb coat was not relevant back then. I was lucky that the birthday cake came with two ounces of frosting and a level-ish cake layer or two.
Mini Blackberry & Lemon Corn Muffins, Gluten Free

GlutenFreeCanteen

14 May 2013 | 3:00 am

Blackberries arrived at the grocery about the same time as strawberries – which was confusing. I thought it went like this: strawberries, blackberries, raspberries, blueberries. But much like the way we are getting 85 degree weather and it is snowing in Minnesota, go figure. Also, in an odd twist that kind of made my head spin a little, blackberries were a whole lot less expensive than strawberries. Though I’ve never really enjoyed blackberries, in a moment of “I’m too cheap to pay $5 for 6 strawberries” I purchased two blackberry packages and brought them home. Never having…
Berry Pudding Tarts, Gluten Free

GlutenFreeCanteen

10 May 2013 | 3:00 am

Need a quick fix for Mother’s Day? If you have some pie crust hanging out in the freezer, or if you have a few minutes to mix one together, you can have these little berry pudding tarts for that holiday coming up on Sunday and everyone, including your mother will think you are a genius. Just accept the accolades and don’t tell anyone it took five minutes to put together. The crust can be pressed into the small tart pans right after mixing and then refrigerated or frozen until you’re ready to bake them. That makes dessert extra easy to prepare. Bake and cool the crusts and…
Chocolate Chip Almond Cookies

GlutenFreeCanteen

7 May 2013 | 3:00 am

In the Canteen kitchen, we’ve been slowly working our way to more grain-filled, dairy-free versions of some of our favorites. This simple chocolate chip cookie is a good example. Add a little oat, toss out the butter and tweak the flavors a bit and you end up with a pretty darn good cookie. I may be slightly obsessed with the muffin tin version of baking cookies at the moment, but it is intriguing. They come out with a nice neat edge and have a crispy crunch with a chewy center. Of course, the trick is to make certain that you don’t fill the muffin opening more than indicated in…

Baking

Most Topular Stories