Baking

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  • Course Correction 3: Making waves

    Frolic Hawaii» Baker’s Hours
    Ed Morita
    27 Oct 2014 | 11:36 am
    This is Part 3 of a series about how I found my way back into the kitchen after a near career-ending injury. Here’s Part 1 and Part 2. While having lunch at the Highway Inn bar with chef Mike Kealoha, he receives a text. “You’re nominated for a Hale Aina award,” he says. I look up from my bowl of beef stew with a raised brow, and he clarified that Highway Inn was nominated for Best Hawaiian Food, which was no surprise, and Best Desserts. I checked the Hale Aina site on my phone and sure enough, Highway Inn was listed under the Best Desserts category with JJ’s…
  • Big Batch Gift Brownies

    Flourish - King Arthur Flour's blog
    MaryJane Robbins
    30 Oct 2014 | 10:04 pm
    It’s happened to me, and it’s happened to you. You are sitting peacefully on the couch, watching TV and knitting a pair of socks. Something on the movie of the week goes by and your mind stirs a little. What did that character say? Was it something about cookies, or pies? Did I hear the words “holiday baking”? By now, the action has moved on and you settle back in to counting stitches. A minute passes. Suddenly you sit bolt upright, the cat leaps away, and you shout, “The teachers and the mailman!” As your family exchanges glances and checks to see if…
  • Salted Caramel Pecan Pie

    Bake or Break
    Jennifer McHenry
    30 Oct 2014 | 8:59 am
    Fall means different things to different people. For some, it's all about back to school. For others, maybe it's football. (I definitely don't fall into that category.) It could be new boots, coats, and scarves. (Okay, that's a little bit me.) For me, it's probably no surprise that it's mostly all about baking with my favorite fall flavors. This Salted Caramel Pecan Pie checks off a lot of points on my fall baking list. First of all, well, it's pie. This is pie season, right? Secondly, pecans! Sure, I use them all year, but they seem to call to me quite loudly this time of year. And last but…
  • Checking grain for pebbles and debris - necessary? Tips?

    The Fresh Loaf
    Doughing It my way
    31 Oct 2014 | 9:40 pm
    Checking grain for pebbles and debris - necessary? Tips?Submitted by Doughing It my way on October 31, 2014 - 9:40pm.I finally got a NutriMill and love it.  I'm using "heirloom" wheat berries from an apparently very conscientious grower who does not, however, mention on their website whether or not they check the wheat they sell for pebbles and other debris.  I emailed the farm a month or so ago to ask them about this, but it says on their site that they're extremely slow at answering emails (it's a family farm), and sure enough I haven't heard back.Since putting a pebble through a…
  • happy halloween & an exciting announcement!

    Sugarlaws
    katy
    31 Oct 2014 | 3:00 am
    Let’s face it: a baby’s first Halloween is one of those moments that new parents spend a lot of time looking forward to. Adorable kid, cute costume: it’s the stuff that memories (and great Instagram snapshots!) are made of. And this year, I *may* have taken Halloween a step further than most moms might. In fact… I was so bonkers excited for Halloween that I bought Bear’s costume when I was four months pregnant. Last year at Halloween, I was wandering through a store, thinking about how much fun it would be at this time next year, when our baby boy would be six…
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    Frolic Hawaii» Baker’s Hours

  • Course Correction 3: Making waves

    Ed Morita
    27 Oct 2014 | 11:36 am
    This is Part 3 of a series about how I found my way back into the kitchen after a near career-ending injury. Here’s Part 1 and Part 2. While having lunch at the Highway Inn bar with chef Mike Kealoha, he receives a text. “You’re nominated for a Hale Aina award,” he says. I look up from my bowl of beef stew with a raised brow, and he clarified that Highway Inn was nominated for Best Hawaiian Food, which was no surprise, and Best Desserts. I checked the Hale Aina site on my phone and sure enough, Highway Inn was listed under the Best Desserts category with JJ’s…
  • HIFF preview: ‘The Fishing Club’

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

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

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

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

  • Big Batch Gift Brownies

    MaryJane Robbins
    30 Oct 2014 | 10:04 pm
    It’s happened to me, and it’s happened to you. You are sitting peacefully on the couch, watching TV and knitting a pair of socks. Something on the movie of the week goes by and your mind stirs a little. What did that character say? Was it something about cookies, or pies? Did I hear the words “holiday baking”? By now, the action has moved on and you settle back in to counting stitches. A minute passes. Suddenly you sit bolt upright, the cat leaps away, and you shout, “The teachers and the mailman!” As your family exchanges glances and checks to see if…
  • Butternut Squash Spinach Lasagna

    PJ Hamel
    29 Oct 2014 | 10:01 pm
    Do you know what the most popular recipe on allrecipes.com is? You know about allrecipes.com, right? The largest English-language food site in the world, it’s home to over 55 million “pieces of food-focused content” (a.k.a. recipes, if we were using English rather than marketing-speak). An average of more than 30 million visitors post, read, and chat about those recipes each month. And of those 55 million pieces of content, one recipe stands above all the rest. Posted in 2001, in the past 5 years alone it’s enjoyed over 12 million visits. It has nearly 8,500 (mostly…
  • It’s a wrap

    MaryJane Robbins
    27 Oct 2014 | 10:01 pm
    One of these days, I think you should come to my mom’s house. Go to the cabinet near the fridge. No, not that one, the one under the counter. Open the door and move the cereal boxes out of the way – for in the back recesses of that cabinet lies a heavenly reward. You see, that’s where my mom stashes tins of homemade cookies, chocolates, and fudge. It’s not much of a hiding space; we’ve all known about it for years and years, but it still remains a little spot of mystery and wonder to this day. Will it be snowball cookies, or perhaps Grandma Flowers’ Cookies? (I…
  • One reason cookies spread

    PJ Hamel
    25 Oct 2014 | 10:01 pm
    Why oh why oh WHY did my beautiful sheet of chocolate chip cookies turn into a big, ugly blob as they baked? Well, there are several reasons cookies spread. A touch too much sugar, for one – sugar is hygroscopic; it absorbs liquid. When you’re preparing your dough, it may LOOK just fine (as the sugar is holding onto the liquid); but once it bakes, and the sugar releases that liquid it had been hoarding, watch out for those puddles! Another less common reason is scooping cookie dough onto a hot baking sheet, or one that’s overly greased. The dough hits the hot/slick surface, and…
  • Whole-Grain Pumpkin Yeast Bread

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

  • Salted Caramel Pecan Pie

    Jennifer McHenry
    30 Oct 2014 | 8:59 am
    Fall means different things to different people. For some, it's all about back to school. For others, maybe it's football. (I definitely don't fall into that category.) It could be new boots, coats, and scarves. (Okay, that's a little bit me.) For me, it's probably no surprise that it's mostly all about baking with my favorite fall flavors. This Salted Caramel Pecan Pie checks off a lot of points on my fall baking list. First of all, well, it's pie. This is pie season, right? Secondly, pecans! Sure, I use them all year, but they seem to call to me quite loudly this time of year. And last but…
  • Three Cheese Drop Biscuits

    Jennifer McHenry
    27 Oct 2014 | 8:03 am
    I have a bit of a soft spot for biscuits. I never really baked them that much until the last few years. But, now they are one of my favorite things to bake for breakfast or as a dinner accompaniment. These Three Cheese Drop Biscuits are a favorite with us. They're a great, quick, cheese-y option for breakfast or brunch. Plus, they are the perfect companion to a big bowl of soup or chili or even alongside some pasta. The beauty of these biscuits is that you can easily change up the spices and cheeses to complement your meal. I almost always make them with garlic to go along with our tendencies…
  • Maple Nut Muffins

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

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

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

  • Checking grain for pebbles and debris - necessary? Tips?

    Doughing It my way
    31 Oct 2014 | 9:40 pm
    Checking grain for pebbles and debris - necessary? Tips?Submitted by Doughing It my way on October 31, 2014 - 9:40pm.I finally got a NutriMill and love it.  I'm using "heirloom" wheat berries from an apparently very conscientious grower who does not, however, mention on their website whether or not they check the wheat they sell for pebbles and other debris.  I emailed the farm a month or so ago to ask them about this, but it says on their site that they're extremely slow at answering emails (it's a family farm), and sure enough I haven't heard back.Since putting a pebble through a…
  • Tartine 3/ White Whole Wheat Loaf Problems

    geoffreypelkey
    31 Oct 2014 | 11:20 am
    Tartine 3/ White Whole Wheat Loaf ProblemsSubmitted by geoffreypelkey on October 31, 2014 - 11:20am.Has anyone here had experience with this particular recipe in Tartine 3.? I attempted a batch last night and my loaf came out terrible. It had a few really big gas pockets, but the crumb was dense. The taste was good, but I have a hard time believing that a loaf consisting of 75% whole wheat flour (50% high extraction, 25% whole wheat, 25% white whole wheat) is going to have an open, airy crumb that i really want and the book proclaims.
  • Whole Wheat Sour

    golgi70
    31 Oct 2014 | 9:13 am
    Whole Wheat SourSubmitted by golgi70 on October 31, 2014 - 9:13am.I often ask for requests but seldom get one.  "Oh whatever you want to make" is the most common.  This time around the lovely lady requested a Sour Wheat bread.  I was thrilled.  I decided I'd build a new formula just for this/her.  And since I'm so happy with the results I thought I'd share.  A note on how my spreadsheet functions.  The Green row is for Pre ferment 1 and the Red Row is for Pre Ferment 2.  This is the flour it will pull from accounting for the flour in the seed culture.  You may need to adjust slightly…
  • Managing Starter - Not the way of Ken Forkish!

    David Esq.
    31 Oct 2014 | 8:24 am
    Managing Starter - Not the way of Ken Forkish!Submitted by David Esq. on October 31, 2014 - 8:24am.People often criticize the Forkish method of managing one's starter.  For example, if you were to make his double-fed sweet levain according to his instructions, you would throw away everything but 50 grams of your starter that you fed 24 hours ago, feed it 250 grams of flour and (200 grams of water) for a total of 450 grams of levain.  Then you'd throw out 200 grams of the levain and feed it 500 grams of flour and 500 grams of water for a total of 1000 grams of levain, before using only 540…
  • Ryetest Photo - Week 1

    Apple Betty
    31 Oct 2014 | 7:50 am
    Ryetest Photo - Week 1Submitted by Apple Betty on October 31, 2014 - 7:50am.
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    Sugarlaws

  • happy halloween & an exciting announcement!

    katy
    31 Oct 2014 | 3:00 am
    Let’s face it: a baby’s first Halloween is one of those moments that new parents spend a lot of time looking forward to. Adorable kid, cute costume: it’s the stuff that memories (and great Instagram snapshots!) are made of. And this year, I *may* have taken Halloween a step further than most moms might. In fact… I was so bonkers excited for Halloween that I bought Bear’s costume when I was four months pregnant. Last year at Halloween, I was wandering through a store, thinking about how much fun it would be at this time next year, when our baby boy would be six…
  • must-make fall recipe: old-fashioned apple crisp

    katy
    28 Oct 2014 | 3:26 am
    When autumn rolls around, there’s nothing more exciting than baking a warm dessert, and if this dessert happens to be a healthy treat for your skin, so much the better. Of course, eating dessert isn’t as good for you as eating fresh fruit, but if you’re going to treat yourself, do it the healthy way! Apples are full of vitamin C, which is a potent defender against free radicals and pollution. Oats, like all whole grains, have anti-inflammatory properties and are much better for your skin than regular pie crust. This recipe is the perfect example of a traditional technique that works for…
  • date night

    katy
    26 Oct 2014 | 3:54 am
    Chad and I had a pretty active social life before Bear was born, but for the last five months, we’ve been laying low.  But as he’s gotten a little older, I’ve been making an effort to say “yes” to more invitations, to plan nights out for us away from the house, and to make sure that we get some alone time. Before our baby was born, I thought I’d be fine with a night here and there when I didn’t put him to sleep, or leaving him behind for a few days of vacation.  I wouldn’t be the parent who couldn’t let go, I figured.  A…
  • Classic Cocktail Spotlight: the White Russian

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

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

  • Behind the Scenes @ Sweet & Saucy: Hipster Mermaid Photoshoot Cake

    admin
    26 Oct 2014 | 11:42 pm
    Well hello there! We’ve had some excitement around the bakery lately, namely that a photoshoot we got to work on was featured on Huffington Post, Cosmopolitan AND Buzzfeed! And today is your chance to learn how the cake that was designed for that photoshoot was made, so you can have your very own mermaid cake! For context, we were asked to work with Your Cloud Parade on a photoshoot involving Traci Hines, AKA Hipster Little Mermaid. Kaytee took the task upon her and came up with a few designs based on a color palette and some photos. Once a design was decided upon, Kaytee went to…
  • Behind the Scenes @ Sweet & Saucy: Basketball Cake

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

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

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

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

  • Shoofly Pie

    31 Oct 2014 | 6:43 pm
    I received a copy of a new cookbook from the publisher to take a look at: Me, Myself and Pie : Amish Recipes by Sherry Gore.  I lived in Indiana for six years, and had easy access to Amish-grown vegetables, Amish-made cheeses and furniture, and Amish pie!  There was one restaurant in Northern Indiana, Das Dutchman Essenhaus, that feeds over 1,000 customers a day with Amish cuisine, mostly pie.Why pie?  I imagine because it is simple, and there are endless varieties for seasonal fruits.  This cookbook is a good representation of the Pennsylvania Dutch recipes, including…
  • Apple Slab Pie

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

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

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

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

  • For My Chinese Speaking Friends

    31 Oct 2014 | 8:10 pm
    I'm thrilled to announce that the Chinese edition of The Cake Bible is now available on Amazon China ! It is also available from another big on-line book store named"dangdang":
  • Book Tour Time

    30 Oct 2014 | 7:30 am
    Woody and I are about to embark on a book tour. The major part of the travel time will be from November 3 to November 23. To see if we will be in your city, please check APPEARANCES under Categories on the right side column of the home page. We will try to answer questions from the road but will appreciate if you can chime in and answer from your own baking experience. Hope to see you! Rose & Woody
  • Thermowork's New Oven Thermometer Probe

    29 Oct 2014 | 7:22 am
    ThermoWorks Pro-Series High Temp Air Probe with Grate Clip for ChefAlarm and DOT ChefAlarm by ThermoWorks - (Yellow) For those of you who already have the Thermoworks Chef Alarm (which I use for grilling and oven roasting), you will be as delighted as I am that they have just come out with the "pro-series high temp air probe" and oven rack clip to hold it securely in place. Oven temperature is the key to successful baking so I'm always on the look out for a truly reliable oven thermometer that does not require opening the oven door or peering into a spattered oven window to read the…
  • Rose's Alpha Bakers Bake Along

    28 Oct 2014 | 1:33 pm
    Great News! The Bake Along portal is now on the home page, left sidebar of the blog, under "Featured Fans." Marie Wolf, once again, is putting together her team of bakers, this time for the deliciously adventurous journey through The Baking Bible. The Bake Along will begin on Monday, December 1 and your commitment will be for about two years, baking one recipe approximately once a week. Requirements are as follows: having a copy of The Baking BIble having your own blog Optional: a camera for taking photos to post on your blog Optional: a scale for weighing out ingredients We are seeking…
  • Happy Birthday Baking Bible

    28 Oct 2014 | 7:46 am
    Yes! Today, at long last, we have arrived at the official publication date of The Baking Bible. Dede Wilson has posted her clever, exacting, and articulate review, together with one of my favorite recipes from the book, on Bakepedia. This marks the final third and fourth posting that Dede has done on me and the book. Here is the link to the current ones.
 
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    Baking And Books

  • 5 Benefits on Going Online On your Orthodontist Marketing

    Emi
    28 Oct 2014 | 1:53 am
    A lot of people are always on their smart phones and makes buying almost everything online. This is one reason why a lot of businesses tap in getting their business over the internet. Even if you are an orthodontist advertising your services, getting online can be very advantageous for you. You can come up with a well thought orthodontist marketing strategies such as having a well orthodontist website design, a well manage orthodontist PPC or orthodontist SEO that will drive traffic to your business and making a noise that your services are available for them have. Getting online has a lot of…
  • Make Sure That You Can Access Your Storage Unit Any Time of The Day or Night

    Linda Wilhemsen
    13 Oct 2014 | 1:43 am
    It’s never too late to get a self-storage unit. If you have moved into a different home and there just isn’t enough room for everything as it’s a smaller home, you can always get a storage-unit. You can think of it as your third garage for storage. It’s just the perfect thing to help you get more organized. It’s also very convenient as it will help you with your projects that you are wanting to do that you don’t have room for. It’s the perfect solution. You can get a storage unit that is a drive your car to, unlock and you are in. However, you will have the only key or…
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    Baking Bites

  • Halloween Confetti Cupcakes

    Nicole
    31 Oct 2014 | 2:53 pm
    A little bit of color goes a long when when it comes to holiday baking, and that is true no matter what holiday you’re baking for. Pastel colors tend to make you think of Easter. Red and green tend to make you think of Christmas. And black and orange will always make you think of Halloween. It is easy to take your favorite vanilla or chocolate cup cake recipe and dress it up for the holiday by using colored cupcake wrappers or, as I did in this case, throwing a handful of colorful, holiday-appropriate sprinkles right into the batter. These Halloween Confetti Cupcakes have splashes of…
  • Wilton Severed Finger Halloween Cupcake Toppers

    Nicole
    31 Oct 2014 | 7:04 am
    Halloween is about both tricks and treats, and when you can get both of those things into one package, you know that you’re on to something! Wilton’s Severed Finger Halloween Cupcake Toppers look amazingly realistic and are a fun/scary decoration to incorporate into your Halloween baking. The fingers are made of dried royal icing and come in a package of 10. The package includes fingers of different sizes for different decorating applications, but all have realistic nails and wrinkles where the joints of the finger should be. The “cut” ends, of course, are colored…
  • Trader Joe’s Cookies & Cream Cookie Butter, reviewed

    Nicole
    30 Oct 2014 | 5:02 pm
    Cookie butter is an indulgent treat, a peanut butter-like spread that is made of crushed cookies, rather than nuts. Biscoff Spread is the original cookie butter and has a sweet, slightly spicy, brown sugar flavor, however there are plenty of other cookie butters available out there. Trader Joe’s already has a plain cookie butter – their version of the original Biscoff – and has come out with flavored cookie butters before, but their new Cookies & Cream Cookie Butter just might be their best flavor yet. The black and white swirled cookie butter has a great look to it and…
  • Bourbon Brown Butter Apple Cake

    Nicole
    29 Oct 2014 | 1:38 pm
    There are many ways to enjoy apples in the fall. From baked apples to apple pie, I am a fan of every single one of them. This Bourbon Brown Butter Apple Cake is one more that you can add to your list of ways to showcase apples this season – and it is absolutely delicious. This cake is so packed with apples that it is verging into apple cobbler territory. There is really just enough batter to hold all the fruit together and it really is the perfect backdrop for those apples. The cake is very moist and has just enough density to hold all those apples in place, even if you decide to slice…
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    Cream Puffs In Venice

  • Happy Thanksgiving!

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

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

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

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

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

  • Pumpkin-Shaped Pretzel Bites

    Stef
    27 Oct 2014 | 9:17 am
    If you haven’t seen a pretzel roll at the grocery store or on the menu at a local restaurant, you are bound to see it soon.  People have begun to get more creative with pretzel shapes and I’m all about that trend!  I’ll take hot pretzels however I can get them. Pumpkin-shaped pretzel bites are my contribution to the pretzel universe.  They aren’t as tricky to make as you might think and they are so stinkin’ cute!  I could easily see a pumpkin-shaped pretzel bite at every placesetting for a holiday meal or a big basket of them set on the table.Read the full…
  • Pumpkin Cheesecake Fudge

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

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

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

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

  • Whole-Wheat Sunflower Seed Rye Bread

    David
    29 Oct 2014 | 3:29 am
    I had a phone interview the other day, and the journalist was so nice and interesting that we ended up talking about a whole bunch of other subjects that we didn’t intend to talk about. Like a good interviewer, she didn’t start off by asking the usual questions, but came up with some original ones, which was a lot more interesting than being asked for the name my favorite bistro (I have a whole list here) or who makes the best macarons in Paris, which are now available around the world. One particular subject that we talked about extensively was blogging. The interviewer asked me…
  • Mexican Dinner with Susana Trilling, in Paris

    David
    27 Oct 2014 | 1:02 am
    The first time I went to Mexico was sometime back in the 1980s. And from what I’d heard, I was sure that I would never come back. Most stories suggested danger lurking from every corner of every city and town, even in the oceans, where who knows what could happen to you in there. Or at the very least, I’d certainly be laid up in bed, doubled over from accidentally drinking the water. Since that first trip, where I happily found myself on warm beaches sipping Mexican beers and eating spicy ceviche made from seafood that the fishermen brought in each morning from the clear blue…
  • Pottoka

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

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

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

  • [Halloween 2104 Special] - Guess the chocolate

    James Edwards
    31 Oct 2014 | 8:00 am
    Happy Halloween all you lovely readers!Did you guess what the chocolate was on Wednesday? If you to know the answer make sure you check out @ChocMission.To get you in the mood for your trick-or-treating tonight we've got an all new chocolate challenge to take on!Can you name this famous Halloween chocolate? Yet again it's one you would expect to find @AmericanSodaLet us know what you think it is - @ChocMission - we will reveal the answer later tonight!Enjoy your Halloween and stay safe.
  • [GUEST POST] - Top Tips To Keep Your Kitchen Clean While Baking

    James Edwards
    30 Oct 2014 | 10:21 am
    Top Tips To Keep Your Kitchen Clean While Baking Credit: flickrNo-one could accuse me of being a cleaning angel. I’m more likely to emerge from the kitchen in a cloud of plain flour and with chocolate sauce smeared over my face (nothing to do with licking the bowl, of course), than I am with a perfectly spotless apron and smelling lemon fresh from scrubbing the worktops. Normally, after I’ve finished baking, it looks like someone has thrown a hand grenade into the kitchen, but I am trying to mend my ways. Here are some great hacks that I’ve picked up -just between us baking sinners.
  • [Halloween 2014 Special] - Guess the chocolate

    James Edwards
    29 Oct 2014 | 12:00 am
    You guys know we aren't big Halloween fans but that hasn't stopped us indulging in some Halloween themed chocolate goodies.Lets have a little fun then .... can you name this chocolate treat below ....If you know what it is tweet us your answer @ChocMission - we will let you know what it is on Thursday!A little clue .... this is the sort of snack you would expect to find at the likes of @AmericanSoda ;)
  • October 27th: Guylian Vanilla

    James Edwards
    27 Oct 2014 | 12:00 am
    Kcal 628 Fat 48.0g Fat(sats) 29.0g Carbs 42.0g (per 100.0g)It's been over four years since we last reviewed a Guylian product but we recently stumbled across a few new flavours of their's in a local discounter store. Guylian have never been a brand we've been all that in love with but we do admit they have a unique style with their seahorse designs and there are very few brands that offer such good looking chocolates at their affordable prices. Today we tried out their new Guylian Vanilla truffles.We bought these Guylian Vanilla truffles in a box of 8 that weighed 70.0g in its entirety. On…
  • October 24th: Nestle Toffee Crisp Sharing Block

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

  • Tutorial: How To Make A Fox Cake Topper

    Renée
    31 Oct 2014 | 10:38 am
    It’s Autumn here in New England and my backyard is alive with woodland critters. I see chipmunks, deer, squirrels and even black bear! But on rare occasions, I’ll get a peek at a quick moving fox. And this cake topper is dedicated to that magical creature.  This is what I used: Work surface Corn starch… [read more...] Author information Renée Reneé caught the cake decorating bug seven years ago when she made her son's first birthday cake. Since then, she's created hundreds of custom cakes and cupcakes. Her work has been featured on various baking and party blogs. In her…
  • Tutorial: Candy Corn Inspired Cookies

    Farwa & Abeer
    28 Oct 2014 | 11:32 am
    It’s that time of the year again when all sorts of delicious candies flood the markets. I look forward to the classics like candy corns…Mmmmm These cookies are not exact replicas of actual candy corn. I simply used candy corns as inspiration because of their pretty colors and triangular shape. You can use royal icing… [read more...] Author information Farwa & Abeer We are 2 of the biggest cake lovers you'll ever meet and obsessed with baking and cake decorating. We blog about all this and much more at Cakewhiz. TwitterFacebookGoogle+ The post Tutorial: Candy Corn…
  • Red Velvet Cake Decorated With Mini Chocolate Bites

    Farwa & Abeer
    25 Oct 2014 | 5:59 am
    Most people like making red velvet cake on Valentine’s Day but I love making it around Halloween because of its intense red color This is my favorite red velvet cake recipe… it’s very soft and moist, primarily due to the use of vinegar and buttermilk. I also like to use sifted all-purpose flour because all… [read more...] Author information Farwa & Abeer We are 2 of the biggest cake lovers you'll ever meet and obsessed with baking and cake decorating. We blog about all this and much more at Cakewhiz. TwitterFacebookGoogle+ The post Red Velvet Cake Decorated With…
  • Tutorial: How to Make Cowboy Hat Cupcake Toppers

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

    Farwa & Abeer
    14 Oct 2014 | 6:28 am
    I have been playing with wafer papers for about a month now and I am simply loving it! You can use it in so many ways to decorate cakes. Here is a cake that I decorated with a very easy wafer flower. I gave it a bold look by drawing thick black outlines around the… [read more...] Author information Farwa & Abeer We are 2 of the biggest cake lovers you'll ever meet and obsessed with baking and cake decorating. We blog about all this and much more at Cakewhiz. TwitterFacebookGoogle+ The post Easy and bold wafer paper flower tutorial appeared first on CakeJournal.com.
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    Cupcakes Take The Cake

  • Halloween Cupcake Ghouls How-to via Cupcake Jemma

    31 Oct 2014 | 12:32 pm
    Happy Halloween! How To Make Cupcake Ghosts. Video by Cupcake Jemma
  • Creepy Halloween Cupcakes

    30 Oct 2014 | 1:55 pm
    Skulls, shards of glasses, fingers and brains... This set of  Halloween cupcakes are not for the faint of heart. (via reddit)
  • Halloween Cupcakes: Eyeball and Spider Cupcakes

    30 Oct 2014 | 11:54 am
    Halloween Cupcakes are a way to be super creative and incorporate candy and cookies. Check out these cupcakes from Jeanine of Cake Muffin Girl.   Spider cupcake made with Oreos
  • Five Questions With A Food Founder: Alvira Dickson of Simply Luscious Cocktails

    29 Oct 2014 | 10:53 am
    This week's Five Questions With A Food Founder is Alvira Dickson. She is the founder of Simply Luscious Cocktails and was one of the sponsors of TECHmunch Atlanta. What was your inspiration for starting Simply Luscious Cocktails? My inspiration for Simply Luscious cocktails started years ago...growing up I dreamed of working in the food and beverage world. When I finished my college degree
  • Halloween Cupcakes: Witch's Cauldron Cupcakes

    29 Oct 2014 | 9:47 am
    I love these Halloween cupcakes made by Juli Jacklin. Chocolate cupcakes have vanilla and chocolate buttercream frosting. The witch's cauldrons are bubbling over with candy eyes, bones and gummy worms.
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    Cookie Madness

  • Soft Pumpkin Cream Cheese Cookies

    Anna
    31 Oct 2014 | 9:43 am
    After making this week’s Spiced Pumpkin Ice Cream Squares and using half a can of pumpkin, I needed a recipe to use up the second half of the can. These cookies were the result. They have a cream cheese filling that’s baked on top, and then swirls of cream cheese icing are piped out over […]
  • Spiced Pumpkin Ice Cream Squares

    Anna
    29 Oct 2014 | 12:01 pm
    If you like the idea of pumpkin at Thanksgiving, but aren’t too crazy about pumpkin pie, a pumpkin ice cream dessert is a nice alternative.  You get your pumpkin, ice cream and cookies all in one!  The only thing missing is chocolate, but if you’re like me you’ll find ways to make up for it. […]
  • Is This the Best Key Lime Pie in the Country?

    Anna
    26 Oct 2014 | 5:57 am
    Could this be the best Key lime pie in America? I don’t know, but it might just be a contender. Our family loved it (it kind of reminded me of Fleming’s Steak House Key Lime Pie), and the American Pie Council awarded the recipe 1st place in the Citrus category of the National Pie Championships. […]
 
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    Pink Cake Box Custom Cakes & more

  • Piper the Piping Bag!

    Anne Heap
    31 Oct 2014 | 7:55 pm
    Piper’s debut (appropriately) as a Piping Bag to my cupcake:) Special thanks to her Auntie Em for helping me torture my daughter! Piper’s Piping Bag Costume with me {The Cupcake!} The post Piper the Piping Bag! appeared first on Pink Cake Box Custom Cakes & more.
  • Milk and Cookies Cake!

    Anne Heap
    30 Oct 2014 | 7:54 pm
    Milk and Cookies Birthday Cake Felicia’s son turned 5 this past weekend and the theme of the party was “Milk and Cookies”. For inspiration she sent us a photo of this cake she found on Pinterest. Spilt milk bottle with vintage straw and chocolate chip cookies The chocolate brown cake includes bottles of split milk with blue and white striped vintage straws. Chocolate chip cookies with dripping milk decorate the rest of the tiers. Flavors included pumpkin with hazelnut buttercream and blue velvet with vanilla buttercream. The post Milk and Cookies Cake! appeared first on Pink…
  • Happy Haunted House Cake

    Anne Heap
    27 Oct 2014 | 8:29 pm
    We’ve done several haunted house cakes over the years, but this is our first cake with a friendly theme. The Happy Haunted House Cake The friendly theme starts at the top of the cake with a cute and friendly girl witch whose sitting atop a wooden haunted house cake with a row of pumpkin jack-o-lanterns. Friendly ghosts along with tombstones, skulls and bones round out the rest of the cake’s decorations. Friendly witch atop Haunted House Cake Here’s a video I took at our shop: //www.youtube.com/watch?v=HRs_C0LX42c The post Happy Haunted House Cake appeared first on Pink Cake…
  • Baby Block Cake with Peonies

    Anne Heap
    26 Oct 2014 | 6:07 pm
    We worked with Tracie to help design this two tier baby block cake. Matching with the baby shower’s invitation, we used lavender, pink and white color pallet for the cake. The top block, which spells EMMA, is topped with a standing bottle and includes a rattle and cluster of Baby Block Cake The bottom tier includes scalloped edging with textured bands. Similar to the top tier, the block spells BABY and includes another set of peonies at the base. Rattle with cluster of peony sugar flowers The post Baby Block Cake with Peonies appeared first on Pink Cake Box Custom Cakes & more.
  • Train Themed 2nd Birthday Cake

    Anne Heap
    26 Oct 2014 | 9:47 am
    My 3 year old son is fascinated with all things train related and would have loved this cake for his own birthday. The conductor figure on the top of this cake would likely have been his favorite part as he was a conductor last year for Halloween. 2nd Birthday Train Cake The top tier of this 2nd birthday cake includes pastel blue fondant with train car cutouts circling the tier. Inspired by this train cake from nearly four years ago, we placed brown train tracks at the base of each tier. Atop the cake sits a little boy dressed like a train engineer/conductor with light brown hair. A standing…
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    Tartelette

  • Rustic Apple Tart With Hemp Seed Crumb Topping

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

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

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

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

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

  • Cranberry Orange Scones

    Lori Lange
    1 Nov 2014 | 3:00 am
    Here’s a delicious fall breakfast pastry recipe:  Cranberry Orange Scones When Sunday afternoon rolls around each week, I’m jotting down ideas for the week’s menu while I’m sitting on the couch watching football.  YES, I watch football!  It’s my weird, crazy pleasure to watch football on Sunday afternoons while I make some new recipes in my kitchen.  I can barely see the TV from the kitchen, but the roar of the crowd riles me up and the ref’s announcements keep me posted on game progress.  While things are cooking, I sneak over to the couch to snuggle…
  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    30 Oct 2014 | 3:00 am
    Here’s another one of my favorite posts:  Stuff I’ve Gotta Share and You’ve Gotta See!  On Parade Magazine‘s blog this week, I shared 10 DELICIOUS WAYS TO MAKE PUMPKIN BREAD- featuring recipes from some of my favorite blogs.  Click through the slideshow and figure out which one you’d like to bake first! Also shared on Parade‘s blog:  a recipe for PUMPKIN- CRANBERRY CORNBREAD MUFFINS.  These are good muffins for dunking into soup and chili, and they make a good breakfast muffin too- warmed up with a little butter and honey. Are you lucky enough to have…
  • Pumpkin Cheesecake Recipe

    Lori Lange
    28 Oct 2014 | 3:00 am
    Among my “favorite desserts ever” : Pumpkin Cheesecake Recipe I have never been a humongous fan of pumpkin pie.  At Thanksgiving, it’s the last dessert I’ll reach for… and if it’s the only option available, I’ll usually pass.  But Pumpkin Cheesecake!!!  That’s a whole different story.  Cheesecake is my passion.  It’s my thing.  It’s my forever craving!  If it’s on the dessert menu at a restaurant, I can’t resist trying it!  So Pumpkin Cheesecake is a big draw for me, for sure. This pumpkin cheesecake recipe turns…
  • Classic Light Lasagna

    Lori Lange
    27 Oct 2014 | 3:00 am
    You’re going to want to stick around for this one:  Classic Light Lasagna We had some special family members visiting our house last week- my (chef) nephew, his wife and their adorable 22-month-old daughter.  I love having people staying with us because that gives me an opportunity to think up a delicious menu, pop open the good wine, and eat in our rarely-touched-but-much-loved dining room!  My nephew cooks a LOT when he’s working on the Idaho Ranch where he plans all of the menus and food that his ranch guests eat, so I wanted him to relax and enjoy some home-cooked meals.
  • Apple Streusel Muffins

    Lori Lange
    25 Oct 2014 | 3:00 am
    Here’s a recipe for Apple Streusel Muffins that is made a little healthier with the addition of whole wheat flour and a lesser amount of sugar. For as many years as I can remember, I’ve always gone apple-picking… but this year I didn’t make it to any orchards.  It’s a bummer because it’s truly a great family-activity, and there is usually fresh apple pie involved somewhere along the way. So instead, I’ve been testing the waters on apple varieties lately that I’ve spotted at the store.  I find them hard to resist when they all look so darn…
 
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    BlogChef.net

  • Honey-Chipotle Chicken Crispers Recipe

    Bobby
    28 Oct 2014 | 9:17 am
    This a copycat recipe for the honey-chipotle chicken crispers at Chili’s restaurant. Chicken crispers are basically chicken strips that are tossed with a sweet and spicy sauce. The sauce uses ingredients such as ketchup and honey and chipotle powder to give these chicken strips amazing flavor. The chicken is first dipped in a batter and then rolled in a flour mixture and deep-fried until crispy. There are a lot of ingredients that go into this recipe but chances are you have many of them on hand. You can easily double these ingredients if you want to serve more people. This is a great…
  • Bratwurst Grilled Cheese Recipe

    Bobby
    25 Oct 2014 | 10:15 am
    If you want a truly tasty sandwich recipe for game day give this bratwurst grilled cheese a try. This grilled cheese is a simple combination of a grilled bratwurst, Muenster cheese, honey-mustard and French bread. You can cook the bratwurst on an outdoor grill, an indoor grill pan or even in a frying pan. You can also experiment with different types of cheese in this recipe. A good option instead of the Muenster might be to use shredded Gouda. I like to serve this grilled cheese with either French fries or pretzels. Bratwurst Grilled Cheese Yield: 2 Servings Ingredients: 4 slice French bread…
  • Chicken and Broccoli Casserole Recipe

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

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

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

  • Caramelized onion herb cheese bread

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

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

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

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

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

  • Coffee: It Does A Body Good

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

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

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

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

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

  • Hwan By Chakri, Mid Valley Megamall

    27 Oct 2014 | 7:50 pm
     A lovely little concept has mushroomed in the array of kiosks that line the passageways of the Lower Ground Floor in mid valley megamall.  Hwan, which means sweet in Thai, is a dessert on the go place, but also offers several options of savouries.When first invited by proprietess, the very charming Caleen, of Chakri Palace, I assumed it was a restaurant outlet.  This is what happens when you don't do any preparation or research before hand.  I was intrigued when I discovered that Hwan by Chakri is a kiosk, and wondered where we would sit.  The entire set up is too…
  • Seafood Buffet at Gobo Chit Chat, Traders Hotel, IMHO, THE BEST VALUE BUFFET in town.

    26 Oct 2014 | 7:45 pm
    It's been awhile since I've been to Gobo Chit Chat in Traders Hotel, and truth be told, I am not really big on buffets.  It's like buying a CD, you'll be lucky to get two songs that you actually like in the whole album.  But upon entering the familiar surrounds of Gobo CC, I was literally quite stunned by the vast array of creatures from Neptune's kingdom, and the variety of seafood was simply quite amazing. The seafood buffet is on Fridays & Saturdays only, and is priced at a remarkably affordable rate of RM108++, whereby if you whacked two large legs of the Alaskan king crab…
  • Cape Mentelle Wine Pairing Lunch At Tanzini's - An Workday Afternoon of Sheer Decadence

    22 Sep 2014 | 9:31 pm
    Announcement: From 6th October till 5th December 2014, Cape Mentelle in collaboration with Tanzini will feature a pairing promotion comprising of a 4-course degustation menu for RM400++ for two persons; where each course will be paired with a bottle of Cape Mentelle Chardonnay, comprehensively showcasing the range of wines that lead the portfolio.The thought of having a wine pairing degustation lunch on a weekday afternoon can be rather scary, especially when you know the wines are great wines.  As is always the case when the invitation comes from the MHD (Moet Hennessy Diageo) people,…
  • Good GODiva!!! A Chocolate School Session!

    21 Sep 2014 | 10:35 pm
    There are some invitations which are absolutely irresistible, and when it involves one of my favouritest chocolate in the whole wide world, well, even if it meant playing truant all afternoon, so be it.  Whilst to some, Godiva may be associated with that famous lady who pranced around naked on a horse, to me, Godiva is synonymous with sheer decadence and luxury, something that I would rarely ever buy for myself, but would buy for others as a treat, and would gladly receive as a treat.We were treated to a Godiva workshop, which involved making truffles, and who doesn't love a good…
  • Aberlour, Speyside at Sekeping Sin Chew Kee

    10 Sep 2014 | 9:26 pm
    The thing I love about this PR Company is their very unique and eclectic choice of venues that never fail to intrigue.  Of course, the whisky in question is undoubtedly the main star of the show, but the entire experience is enhanced of course by interesting surrounds, and in this particular case, Sekeping Sin Chew Kee. The event, the unveiling of Aberlour, a fabulous Speyside whisky, (ABBA LOW), held here, made it a memorable event.  The media event was slated at 5pm, a jolly good time to start imbibing that golden nectar, but in rather precarious circumstance, for if you see the…
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    Technicolor Kitchen - English version

  • Fish kibbeh - a delicious and healthy way of cooking fish

    31 Oct 2014 | 6:57 am
    A couple of posts ago I told you that in my opinion there are days for chocolate, cream and all things sweet and I firmly believe in that, but even I can’t eat that sort of food every single day: I crave salads, vegetables, fish and grains everyday and I feel really good when I eat them. I am always interested in new ways of cooking fish other than the way my mom cooked at home when I was
  • Vanilla milk cake and goodbye, Linden and Holder

    27 Oct 2014 | 12:40 pm
    Days ago, I finished watching the last season of The Killing and I felt happy and sad at the same time: glad because the quality I’d seen throughout the show ever since the beginning wasn’t put aside at any moment of those last six episodes, the ending was a thing of beauty that made me shed loads of tears, and sad because now two of my favorite characters are gone for good – no more of Sarah’s
  • Pasta e fagioli (pasta and bean soup)

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

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

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

  • Coconut Macaroons

    Ashlee
    30 Oct 2014 | 4:30 am
    The first time my mom came home from Europe she brought a new favorite treat, a Bounty Bar.  She loved it because it was like Mounds bars, but in milk chocolate instead of dark (I prefer the dark chocolate).  But since she can’t rush off to Europe every time she craves one I set out […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Homemade Pumpkin Puree recipe

    Ashlee
    28 Oct 2014 | 4:30 am
    Pumpkin season is in full swing right now!  I go through pumpkin by the caseload these days. We love Pumpkin everything! So when my girls asked if we could make a pumpkin pie from an actual pumpkin I said SURE!  I knew it could be done, but I had no idea how EASY it was! […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Peanut Butter Fudge Recipe

    Ashlee
    27 Oct 2014 | 4:00 am
    It’s that time of the year! Treats treats and more treats!  Fudge is always a good way to go when your looking for great comfort candy!  Last year I shared my easy Microwave Chocolate fudge last year.  So this year I’m sharing my peanut butter fudge recipe! I like to use crunchy peanut butter, it […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • 21 Amazing Pancake and Waffle Recipes

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

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

  • Chocolate antioxidants boost memory

    Rosa
    28 Oct 2014 | 5:00 am
    The NY Times has a nice summary of a new neuroscience study finding that drinking a mixture high in chocolate antioxidants improved memory in older adults (aged 50 to 69).   It sounds like awesome news for chocolate lovers – our chocolate habits are good for our brains! – except that you’d have to eat 7 full-sized chocolate bars a day to match the antioxidant levels that the people in the study were getting. That’s a lot, even for a candy blogger like me.
  • New candy-focused podcast from food blogging stars

    Rosa
    27 Oct 2014 | 5:00 am
    Marvo from The Impulsive Buy is producing a new podcast that’s all about candy. Check out the announcement here. The MP3 of the inaugural issue is available at this link. Check it out for some Halloween tips!
  • Halloween Giveaway from Mike & Ike

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

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

    Rosa
    14 Oct 2014 | 5:00 am
    I love Christoph Niemann’s Abstract Sunday pieces in the NY Times. This weekend, he drew/gif-ified a fun piece about gummi bears. Check it out here.
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    Chocablog

  • Whisk & Whites Chocolate Selection

    Dom
    30 Oct 2014 | 3:43 am
    Whisk & Whites are a new British chocolatier that launched earlier this month at The Chocolate Show. Their beautiful stand with wooden bookshelves and movie props was the talk of the show. And as it happens, the chocolates are pretty good too. I met owner Marc Hambrook at the show and had a good chat, but I still know relatively little about the business. The website is very nice, but doesn’t go into a great deal of detail about the history of the business, how the chocolates are made or where ingredients are sourced. When I discover a chocolatier I like, these are exactly the…
  • Lauden Chocolate Brownies

    Dom
    27 Oct 2014 | 3:39 am
    Leeds-based Lauden Chocolate have long been one of my favourite chocolatiers. Their beautifully distinctive chocolates are packed with fresh, zingy flavours always leave me wanting more. These brownies have a lot to live up to though. I first heard about them well over a year ago when Lauden owners Sun and Steven Trigg told me they had made the most amazing brownies, but lost the recipe! Since then, they have been on a quest to recreate that mythical brownie. Luckily for us brownie lovers, they seem to have succeeded and I was given this box to try at The Chocolate Show last weekend. The box…
  • Chocoholly Bean-To-Bar Chocolate Making Class

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

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

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

  • Deep Dark Chocolate and Ghostly Meringue Cupcakes

    Anita
    31 Oct 2014 | 12:00 am
      Happy Halloween! So I just want to say now that all these years before when I would do the ritual complaint of, "Things are so crazy busy around the holidays!" I was saying this without a kid. Now that I have a kid, I truly understand what CRAZY BUSY around the holidays mean.   No offense to those without kids, of course. I was happily laden down with endless to-do lists and ambitious holiday projects in my childless days. Now the problem is I still want to do all those things and tackle those personal goals...and play with my daughter and introduce her to the joys of the season…
  • Homemade Halloween: Making “Twix” Bars

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

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

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

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

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

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

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

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

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

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

  • The Man Who Would Be Emperor

    joepastry
    31 Oct 2014 | 10:25 am
    Reader Goldie wants to know how and why the French came to occupy Mexico in the 1860's. Goldie, I'd be happy to tell you. The road from a Spanish territory to an independent nation was a rocky one for Mexico. Though the country gained independence from Spain in 1821, a series of political upheavals followed immediately afterward. It became the First Mexican Empire, then the United Mexican States, then several different independent nations, then the Second Mexican Empire before it finally settled, more or less, into the nation we now know. That was in 1876. The period of French intervention in…
  • The Light and the Sweet

    joepastry
    30 Oct 2014 | 2:51 pm
    People who don't have much experience with Mexican breads are often surprised when they enter a panaderia. They expect tortillas or some other types of rustic corn or wheat breads. What they get instead are lighter-than-air white breads, most of which are also quite sweet. Whoa, where did THESE come from? The answer is: the French. Other than the indigenous peoples that thrived in Central America before Europeans showed up, it was the Spanish that had the biggest cultural impact on the region we now know as Mexico. Mexico was, after all, a key part of the Viceroyalty of New Spain, a group of…
  • Pan de Muerto Recipe

    joepastry
    30 Oct 2014 | 9:16 am
    Under the hood, Pan de Muerto is very similar to pan dulce, the fluffy, slightly sweet white bread that Mexico is famous for. The main difference is that it's flavored with anise seeds. The presentation is different as well, as it's typically shaped into round loaves decorated with bone- and teardrop-shaped dough pieces, then glazed. Here's the basic recipe: Dough 16.25 ounces (3 cups) all-purpose flour 2 1/2 teaspoons instant yeast 1 teaspoon salt 2 teaspoons anise seeds 2 teaspoons orange zest 8 ounces (1 cup) milk 1.75 ounces (1/4 cup) sugar 2 ounces (1/2 cup) shortening or lard 2 eggs egg…
  • Dunkin’ Cronuts?

    joepastry
    30 Oct 2014 | 8:23 am
    You knew it was coming. Sooner or later somebody was going to try a mass-market knock-off Dominique Ansel's 2013 smash hit. Why did these things ever make international headlines in the first place? Who knows, I still can't figure it out. Be that as it may, "croissant doughnuts" is what Dunkin' Donuts is calling them and the good folks over at Vocativ have a review. Enjoy!...Read on...
  • But First: Pan de Muerto

    joepastry
    30 Oct 2014 | 5:19 am
    Bread of the dead. Reader Sunyana has been having trouble with hers, and seeing as how it’s just a couple of days until Día de Muertos, I’m going to take a quick detour to Mexico. Stand by!
 
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    Cake Talk

  • No More Music at Mary's

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

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

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

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

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

  • Amazing Cake Mix Apple Crisp

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

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

  • YeastSpotting 10.21.14

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

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

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

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

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

  • Coconut Brulee Cupcakes

    31 Oct 2014 | 8:28 am
    Just because someone is vegan, that doesn’t mean that subsist on vegetables and tofu. In fact, there are many vegan dessert recipes to choose from – including these coconut brulee cupcakes. The bottom layer is made from seven simple ingredients, including warm water to substitute for eggs, and almond milk instead of cow’s milk. The top layer consists of Earth Balance, almond milk, shredded coconut and brown sugar. It’s spread on while the cupcakes are still in the oven, and takes the place of frosting. Source Je Suis Alimentageuse
  • Buttercream Bakery French Toast Cupcakes Recipe

    30 Oct 2014 | 8:28 am
    A cupcake topped with syrup, whipped cream frosting and buttercream frosting sounds divine, doesn’t it? Now, take into account the fact that these are French toast cupcakes, and you’ll want to make them right now! The cupcakes contain maple syrup, cinnamon, sour cream and vanilla paste, among other things – just what you need to get that French toast flavor. After they’ve baked, they’re topped with a glaze of brown sugar maple syrup, maple cinnamon buttercream, and vanilla bean whipped cream. Amazing! Source the extra ordinary art of cake
  • Peanut Butter Banana Cupcakes

    29 Oct 2014 | 8:28 am
    Peanut butter and bananas were one of Elvis Presley’s favorite food combinations. Yes, the combo of the two does sound a little strange – until you try it! These peanut butter and banana cupcakes are made slightly differently than you’d think. The cupcake contains bananas, sour cream, flour and whole bunch of other things, except for peanut butter. That comes in the frosting, which is a peanut butter cream cheese blend. You’ll find these to be quite addictive! Source Sprinkle Charms
  • Banana Cream Cupcakes

    28 Oct 2014 | 8:28 am
    It’s hard to resist the perfect banana cupcake. These, combined with their cream cheese filling and salted caramel frosting may just be not only “perfect” but also irresistible. The cupcake batter is made from a mixture of flour, bananas, apple sauce, sugar, eggs, buttermilk and several other ingredients. The resulting treats are moist and tasty, like a banana muffin on steroids. Once they’ve baked, they’re filled with cream cheese and drizzled with salted caramel. Bet you can’t eat just one! Source Aris Menu
  • Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting

    27 Oct 2014 | 8:28 am
    It can be tricky to come up with a recipe for vegan cupcakes that are so tasty they will disappear shortly after being served. Thankfully, you won’t have to look much longer, because that recipe is right here. These chocolate cupcakes with peanut butter cream cheese frosting are completely vegan. The frosting is made from combining vegan cream cheese, peanut butter, vanilla extract and powdered sugar. The cupcakes are equally dairy free, making them great for those with food allergies as well! Source Vegan Yack Attack!
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    Love & Flour

  • Pumpkin Apple Cake

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

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

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

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

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

  • Farm lite - Premium cookie from ITC

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

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

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

    24 Aug 2014 | 10:06 am
    www.bakerybazar.com
  • How To Pack Biscuit's

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

  • How to Get a Chewier Chocolate Chip Cookie

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

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

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

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

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

  • {Video} Easy Ghost Cookies

    sweetopia@inbox.com (Marian (Sweetopia))
    19 Oct 2014 | 5:11 pm
    Happy Monday! Preferring boo-tiful to spooky, today I’m sharing a video on how to making these easy ghost cookies. If you’re pressed for time but still want to make some custom sweets,... Visit sweetopia.net to view the entire post.
  • {Video} How to Decorate Kokeshi Doll Cookies

    sweetopia@inbox.com (Marian (Sweetopia))
    12 Oct 2014 | 7:44 am
    At first glance these Kokeshi doll cookies may look difficult to make, but with a few tips they really are simple to ice. Time-wise they took a little longer than the average cookie I decorate, hence... Visit sweetopia.net to view the entire post.
  • {Giveaway!} Bake at 350′s New Book – Decorating Cookies Party

    sweetopia@inbox.com (Marian (Sweetopia))
    9 Oct 2014 | 6:06 pm
    Yay! I’m excited to be hosting a giveaway for a new cookie decorating book, Bridget Edwards from Bake at 350‘s Decorating Cookies Party! If you haven’t already found Bridget on line,... Visit sweetopia.net to view the entire post.
  • {Video} Royal Icing Stringwork & Spider Web Cookie Pops

    sweetopia@inbox.com (Marian (Sweetopia))
    8 Oct 2014 | 3:27 pm
    I’ve always admired the beautiful art of royal icing stringwork and wanted to play around with it. Outside of trying the technique at the Bonnie Gordon College of Confectionary Arts, this is my... Visit sweetopia.net to view the entire post.
  • How to Store or Preserve Decorated Cookies as Keepsakes – Top 7 Tips

    sweetopia@inbox.com (Marian (Sweetopia))
    30 Sep 2014 | 4:54 pm
    For almost every batch of cookies I make, I save and dry out a few to keep as demonstration pieces for the occasions I teach decorating. You may want to hold on to a few cookies you’ve made as... Visit sweetopia.net to view the entire post.
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    Gluten Free Canteen

  • Quince Apple & Fig Holiday Tarts

    GlutenFreeCanteen
    31 Oct 2014 | 3:06 am
    Pumpkin doesn’t have to be the only dessert flavor for the holiday table. These quince, apple and fig tarts (with rum) might start a new tradition. Or at least offer a nice change from the expected. And they’re easy. The biggest deal with these tarts is to bake them long enough to get the fruit to almost melt and caramelize – it takes a while. It’s also worth buying little tart pans so that everyone gets their own little pie. Quince is a weird little fruit. It looks somewhat like an apple but don’t let that fool you.  It’s pretty darn tart and usually…
  • Halloween Spooky Treat Round-Up

    GlutenFreeCanteen
    28 Oct 2014 | 3:05 am
    Halloween goodies are absolutely the best fun. They can be ridiculously over-the-top decorated and everyone will appreciate the novelty or silliness. Spiders on cookies, eyeballs popping all askew plus orange and black frosting are all part of the package. Here’s the Canteen Halloween round-up collection including stuff that might actually be a little bit healthy.  Pumpkin Oatmeal Raisin Cookies A dairy-free cookie that has that old-fashioned familiar flavor plus the extra zap of pumpkin and spice. It’s a win-win for taste and eating kind of healthy-ish. Chocolate Bats &…
  • Pumpkin Oatmeal Raisin Cookies

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

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

    GlutenFreeCanteen
    16 Oct 2014 | 3:10 am
    There’s something about having your very own personal mini quiche that makes me happy. Maybe it’s a throw back to the old days when we each got our own Morton Pot Pie and no one could steal my share (talking to my older brothers). I also like personal size pizzas, cakes (also referred to as cupcakes by normal people), big bakery cookies, individual hand pies. I’m sure you get the picture. I’m also sure that this little awkward confession is probably worthy of a few hours years of therapy. But back to the quiche. It can certainly be made in a large pan (think 9-inch) or…
 
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    TheFamilyFeed

  • Lemon Shaker Pie

    thefamilyfeed
    28 Oct 2014 | 5:35 am
    I wonder what I’d be without a family?  The original plan, he thinks, gazing through the foggy lens of a seventeen-year-old boy in the 80’s, was to occupy a single […]
  • Caramel Hazelnut Tart

    thefamilyfeed
    8 Sep 2014 | 1:22 pm
    This blog exists so that our kids can feed themselves and have a reference point for the food they grew up with and enjoyed while they were living with us. […]
  • Rustic Peanut Butter Bar S’Mores

    thefamilyfeed
    11 Aug 2014 | 2:30 pm
      Summer used to be a million days long, with bike rides, skinned knees, kick ball games and cool nights when our parents were out and we sat on the […]
  • Lemon Mascarpone and Ricotta Cheesecake

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

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

  • Paisely Henna Themed Wedding Cake

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

    cakes4you
    22 Sep 2014 | 3:30 pm
    T-rex dinosaur cake,  made in sugar paste. The post t-rex dinosaur cake appeared first on The Cake Lovers.
  • Sugar flowers with sugar column

    kildiko22
    18 Aug 2014 | 8:10 am
    http://www.sugarfantasie.blogspot.sk http://www.facebook.com/sugarfantasie The post Sugar flowers with sugar column appeared first on The Cake Lovers.
  • Princess Castle Cake

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

    kildiko22
    14 Aug 2014 | 3:22 pm
    http://www.sugarfantasie.blogspot.sk/ https://www.facebook.com/SugarFantasie The post Clock cake appeared first on The Cake Lovers.
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    Blog

  • Krispy Marshmallow Treats

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

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

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

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

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

  • Cranberry Brioche for Random (internet) Recipes

    29 Oct 2014 | 12:00 pm
    I’ve wanted to try making brioche for a while now. I love the stuff. Eggy, sweet bread, light and fluffy and almost wispy when you tear it apart. It’s good to eat on it’s own or with a spread of butter.Now, my friend Dom, from the fantastic site Belleau Kitchen, has a monthly challenge called Random Recipes. You may have heard of it. Each month you are invited to reach for a random recipe from a cookbook, make the recipe and blog about it.And to my shame, I have only entered a couple of times. I am a bit of a control freak and I like to plan my posts way, way in advance and the random…
  • Ghostly Instant Brownie Pots

    28 Oct 2014 | 12:00 pm
    Imagine a fresh brownie, ready for you in just a minute? Hot and piping and gooey – mmmmm.But if you can wait for it to cool down a little, how about topped with fluffy marshmallow frosting?Well, I thought I would try this and in the spirit of all things ghostly, make them as a perfect treat for Halloween.Mug cakes have been around for a while. You know the ones, whipped together in a cup, microwaved for a minute, ready to scoff. I have tried various ones, but this gooey brownie version was a hit in the Cakeyboi kitchen so, I thought I’d share it with you.I made mine in Halloween paper…
  • That's What I Call New #2!

    25 Oct 2014 | 6:30 am
    A couple of months ago I had a new feature here on Cakeyboi, designed to showcase a few new products that I have been sent to try or have picked up on my travels. 'That’s What I call New' is back featuring a new line-up of goodies for you to drool over…NOMADIC MANGO LASSIFirstly I was sent a new drink from a company called Nomadic. The drink is a thick and creamy yoghurt based mango lassi. It was to tie in with Diwali which occurred last Thursday, but I missed the boat on that one!Still didn’t stop me enjoying the drink though. It’s very filling and perfect for lunch or when you want…
  • BBC Good Food Show Scotland 2014 starring - Cakeyboi!

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

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

  • Prayer for Gluten

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

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

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

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

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

  • Lemon Curd

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

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

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

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

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

  • BISCUIT CRUST

    Admin
    23 Oct 2014 | 12:09 am
    BISCUIT CRUST For fruit, jam tarts or sweet pastries, a biscuit crust is a ideal base. The high proportion of fat ensures that the dough will be light. The crucial secret of success is to keep all the ingredients as cold as possible. Basic recipe 1. Heap 350g/11 oz sifted flour in a ring on the table. Put 175g/6 oz cold butter cut in pieces, 80g 3 oz sugar, 1 egg and a pinch of salt in the middle and stir with a knife. Knead the dough rapidly with the hands until it is smooth. 1a. Alternatively put flour, cold butter and the other ingredients into a cake mixer and knead with the dough hooks.
  • FILLED JALOUSIES

    Admin
    14 Oct 2014 | 9:57 am
      FILLED JALOUSIES Makes 15 Preparation and cooking time: 45-50 minutes Kcal each one: 150 P = 2g, F = 8g, C = 18g INGREDIENTS: 75g/3 oz raspberry jam 1/2 tsp ground cinnamon 1/4 tsp powdered cloves 500g/1lb 2 oz frozen puff pastry 50g/2 oz sugar METHOD: Click to zoom. 1. Thoroughly combine the jam and spices. Pre-heat the oven 180C/ 350F/ Gas Mark 4. 2. Thaw the pastry, roll out to an oblong 3mm/1/8 inch thick and 32cm/13 inches long. Fold to 16cm/6-inches. Next fold the upper half under by a third, then over by a third. Turn the dough over and fold back the unfold piece like the first…
  • CHOCOLATE AND WALNUT SQUARES

    Admin
    14 Oct 2014 | 8:16 am
    CHOCOLATE AND WALNUT SQUARES Makes about 50 Preparation and cooking time: 2 hours 20 minutes Kcal per square: 170 P = 2g, F = 10g, C 18g. INGREDIENTS: Cut up the cooked sponge while still on the baking tray. 400g/14 oz plain chocolate 4 tbsps water 4 eggs 360g/11 oz brown sugar 90g/3 oz butter 120g/4 oz plain flour 160g/6 oz ground walnuts 15g butter fro the tin GLAZE: 150g/5 oz plain chocolate 4 tbsps water 130/5 oz icing sugar 15g/oz butter Lay the sponge Squares on a cake rack and top with chocolate icing. 150g/5oz halved walnuts for decoration METHOD: 1. Break the chocolate into small…
  • SWEET YEASTED RASPBERRY CAKE

    Admin
    14 Oct 2014 | 7:49 am
    SWEET YEASTED RASPBERRY CAKE Serves 12 Preparation and cooking time: 40 minutes Rising time for the dough: 1-2 hours Kcal per portion: 295 P = 4g, F = 15g, C = 25g Pull up a rim and brush it with milk. Dough: 10g/0.5 oz yeast 4 tbsps lukewarm water 2 tbsps sugar 250g/8 oz plain flour 0.25 tsp salt 1 tbsp grated lemon rind 40g/1 oz butter, diced 1 egg knob of butter for the tin 1 tbsp milk 3 tbsps sugar 50g/2 oz flaked butter Sprinkle 3 tablespoons sugar over the dough base. 500g/1lb raspberries 200g/7 oz creme fraiche METHOD: 1. Cream the yeast with 2 tablespoons water, a pinch of sugar and 2…
  • SPICY YEASTED FRUIT CAKE

    Admin
    13 Oct 2014 | 12:55 pm
    SPICY YEASTED FRUIT CAKE Serves 12-15 Preparation and cooking time: 1 hour Kcal per portion (15 portions): 380 P = 4g, F = 15g, C = 38g FILLING: Soak the dried pears and prunes. 250g/8 oz dried pears 250g/8 oz dried prunes, pitted 100g/4 oz walnuts, shelled pinch of ground cinnamon pinch of powdered cloves 1tbsp lemon juice 50g/2 oz sugar Pastry: 250g/8 oz plain flour pinch of salt 50g/2 oz sugar 120g/4 oz clarified butter 1 egg Spread the dried fruit mixture over the pastry. 1tbsp cream 1 tsp grated lemon rind butter for the tin flour for rolling out GLAZE: 250ml/8 fl oz cream 3 tbsps boney…
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