• Most Topular Stories

  • How to assemble and frost a layer cake

    Flourish - King Arthur Flour
    Susan Reid
    24 May 2015 | 10:13 pm
    It’s a labor of love, and a chance to show your stuff. Make your layer cake gorgeous by assembling it with these simple steps. Patience makes perfect. Take the time to chill or freeze your baked layers before assembling the cake. The layers will be less fragile, and you’ll have more control and better results with frosting. While they’re chilling, line your serving plate with 2″ to 3″ wide strips of parchment paper. Trim any dome from the top of the first layer so the cake is flat, then flip it over and place it on your serving plate cut side down. Pipe a rope of…
  • Best Icebox Pies

    Bake or Break
    Jennifer McHenry
    21 May 2015 | 10:13 am
    If warmer days make you long for cool desserts, then these incredible icebox pies are for you! As much as I love baked goods warm from the oven, I have quite a weakness for no-bake or low-bake desserts served chilled from the refrigerator. Their simplicity, flavors, and textures are unbeatable! Some of these recipes require no baking at all, while some require just a few minutes of oven time. Either way, the results are cool, creamy, refreshing icebox pies that will serve you happily and deliciously all summer long! Raspberry-White Chocolate Icebox Pie Chocolate-Hazelnut Black Bottom Pie…
  • Adding flavor to white bread or croissants, how to?

    The Fresh Loaf
    25 May 2015 | 9:50 am
    Adding flavor to white bread or croissants, how to?Submitted by Emerogork on May 25, 2015 - 9:50am.Too much purchased bread now a days taste like Styrofoam and even my home made croissants taste like Pillsbury refrigerated tube biscuits.I have improved the texture of croissants by ignoring the high temperature and preheating the oven as is suggested in all recipes that I have seen.  I now let them rise for 4 - 5 hours (covered with occasional misting) and place them in the oven then set the temperature to 350 degrees and cook for about 20-25 minutes.However, after many attempts to make a…
  • how to wear pleats for spring

    21 May 2015 | 3:29 am
    I bought this top about two years ago, right before February fashion week.  It felt like sort of an odd indulgence, since it was sleeveless and very spring-oriented and I was heading up to snow in NYC, but I just couldn’t resist.  To make it appropriate for winter, I paired it with a leather jacket and earmuffs and boom, suddenly it was fit for freezing New York winter temps.  I fell in love, then and there: it proved to me how versatile the right pleated pieces could be, no matter what the temperature or event.  Pleated pieces have been all over the runways for the…
  • Mother’s Day Menu

    My Sweet and Saucy
    4 May 2015 | 3:32 pm
    Listen up men! We’re about to reveal how to earn some serious brownie points with your wife.  Let’s get real though, your husband is most likely not reading this… and in order to get the gift you really want from him, you’re going to need to “hint” at it, or basically just straight out tell him.   If you’re a mama with a sweet tooth, or know a mom who can’t get enough sweet treats,  we have some old favorites as well as some newer menu items that would be perfect for any loving mother in your life.  Don’t be afraid to treat yourself,…
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    Flourish - King Arthur Flour

  • How to assemble and frost a layer cake

    Susan Reid
    24 May 2015 | 10:13 pm
    It’s a labor of love, and a chance to show your stuff. Make your layer cake gorgeous by assembling it with these simple steps. Patience makes perfect. Take the time to chill or freeze your baked layers before assembling the cake. The layers will be less fragile, and you’ll have more control and better results with frosting. While they’re chilling, line your serving plate with 2″ to 3″ wide strips of parchment paper. Trim any dome from the top of the first layer so the cake is flat, then flip it over and place it on your serving plate cut side down. Pipe a rope of…
  • Berry Star Cookies

    Gwen Adams
    22 May 2015 | 10:01 pm
    There are so many things to love about summertime. At the top of the list? Fresh local fruit and warm sunshine. We here at King Arthur Flour are fortunate to be surrounded by farm stands, farmers’ markets, and so many places to pick our own fresh fruit and vegetables. Combine this plenitude with our love for baked goods, and you’ve got a recipe for success. There’s always an overflow of tasty treats filled with fresh produce brought into our employee break room, for sharing and enjoying. That’s actually how this recipe came about. Charlotte, my dear friend and King…
  • Strawberry Almond Flour Cake

    Alyssa Rimmer
    21 May 2015 | 10:01 pm
    Have I mentioned that I love baking with almond flour? Of course I have, because it really is a spectacular flour. Especially for recipes like this: a soft, tender, moist cake that happens to not only be gluten-free, but also grain-free and dairy-free as well! It’s hard to believe something this decadent could be made with just a few simple ingredients. Unlike most cakes, this one doesn’t use milk or oil. Rather, it relies on eggs and almond flour for  moistness and structure. But the real trick to keeping this cake ultra-light and fluffy is separating the eggs, then whipping the egg…
  • Hummingbird Cake

    MaryJane Robbins
    20 May 2015 | 10:00 pm
    It’s not often that a cake recipe stems from a tourist promotion, but that seems to be just the case with Hummingbird Cake. A cake rich in banana and pineapple with hearty pecans, all covered in sumptuous cream cheese icing, Hummingbird Cake isn’t your everyday bakery cake but something so much more. So many people have commented on the name Hummingbird Cake and wondered “who named it that, anyway?” that I went in search of an explanation. I was thrilled to find a great little blog over at Tori researches and shares stories of unique recipes and their…
  • How to glaze berries

    PJ Hamel
    18 May 2015 | 10:01 pm
    Have you ever admired the super-shiny fruit tarts you see at the supermarket bake shop? Nestled like colorful jewels in the bakery case among the plainer sugar cookies and lemon squares, they stand out like royalty at a peasants’ ball. How do they make those strawberries and blackberries and raspberries SO shiny? Well, supermarket bakeries often use a clear, gel-based spray or liquid coating to glaze berries. Easily applied, it sets up quickly and holds well, often for days. But at home, there’s a solution that’s just as easy and, in my opinion, much tastier. Jelly – pure,…
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    Bake or Break

  • Best Icebox Pies

    Jennifer McHenry
    21 May 2015 | 10:13 am
    If warmer days make you long for cool desserts, then these incredible icebox pies are for you! As much as I love baked goods warm from the oven, I have quite a weakness for no-bake or low-bake desserts served chilled from the refrigerator. Their simplicity, flavors, and textures are unbeatable! Some of these recipes require no baking at all, while some require just a few minutes of oven time. Either way, the results are cool, creamy, refreshing icebox pies that will serve you happily and deliciously all summer long! Raspberry-White Chocolate Icebox Pie Chocolate-Hazelnut Black Bottom Pie…
  • Jam-Filled Doughnut Muffins

    Jennifer McHenry
    19 May 2015 | 9:31 am
    Just around the corner from our apartment, there is a coffee shop that sells some really amazing doughnuts. I'm not necessarily a raving fan of doughnuts, but these things are ridiculously good. Somehow I manage not to go out and get one on a daily basis. Be impressed. Perhaps even more dangerous than the proximity of those doughnuts, though, is the discovery of this recipe for doughnut muffins. It's more than a bit frightening to know that I can have these beauties whipped up so quickly. And without even leaving home! These delightful muffins are truly reminiscent in flavor of doughnuts,…
  • Blueberry Pecan Shortbread Bars

    Jennifer McHenry
    15 May 2015 | 9:32 am
    When it comes to berry desserts, my thoughts usually first turn to cobblers, crisps, and the like. While those are always welcome, it's nice to do some different things as well. True, I usually find my way toward baking berries into bar form at least once every berry season. But these particular bars benefit from the presence of one of my favorite things - shortbread - in combination with so many fresh blueberries. Add in pecans, and these are pretty perfect! It all starts with a simple, nutty shortbread. That's topped with fresh blueberries and a sprinkling of sugar and lemon zest. Then it's…
  • Nutella Oatmeal Skillet Cookies

    Jennifer McHenry
    11 May 2015 | 1:04 pm
    A while back, I got an email from a BoB reader asking for an oatmeal skillet cookie recipe. Oddly enough, I had been thinking about that very thing and even had it on my to-bake-soon list. That list is mighty long, though, and it took me a while to get around to baking them. On a weekend when Quinn and I found ourselves with some free time and with no dessert at home, I decided it was high time to make these skillet cookies happen! I opted to make these in my mini skillets. I will take most any excuse to put them to use. Anything mini is automatically even better, right? I'm sure I could have…
  • Berries and Cream Tartlets

    Jennifer McHenry
    7 May 2015 | 8:42 am
    The vast majority of what I bake is from scratch, but I do make exceptions. I have no qualms in using frozen puff pastry, as I don't usually have the time or (let's be real) the willingness to make it from scratch. I recently discovered a package of puff pastry shells in my freezer and knew immediately that I need to make good use of them along with some recently acquired fresh berries. I'm almost embarrassed to share these tartlets with you. Not because they aren't good, because they are undoubtedly fantastic. No, it's because they are so ridiculously simple to make. They are by far the…
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    The Fresh Loaf

  • Adding flavor to white bread or croissants, how to?

    25 May 2015 | 9:50 am
    Adding flavor to white bread or croissants, how to?Submitted by Emerogork on May 25, 2015 - 9:50am.Too much purchased bread now a days taste like Styrofoam and even my home made croissants taste like Pillsbury refrigerated tube biscuits.I have improved the texture of croissants by ignoring the high temperature and preheating the oven as is suggested in all recipes that I have seen.  I now let them rise for 4 - 5 hours (covered with occasional misting) and place them in the oven then set the temperature to 350 degrees and cook for about 20-25 minutes.However, after many attempts to make a…
  • Wonder Bread from a machine?

    25 May 2015 | 9:12 am
    Wonder Bread from a machine?Submitted by Emerogork on May 25, 2015 - 9:12am.Although I enjoy what I can make using my bread machine, I have failed to "bake" a loaf of white bread that I can slice for tuna fish or egg salad sandwiches.The only thing I seem to be able to make is bread for dipping, buttering, or toasting but nothing with a good slice to it.Thoughts?
  • Dough Hydration and Cold Retard

    25 May 2015 | 7:10 am
    Dough Hydration and Cold RetardSubmitted by FrugalBaker on May 25, 2015 - 7:10am.Greetings everyone. I have been having some success of late on cold retarding my SD. Though, I have something in mind that I think some of you might be able to tell. I also know that's a thread about 2 years ago on how long can SD be kept in the fridge before baking. So my question is...will higher hydration dough be able to be kept longer in the fridge as opposed to lower hydration dough due to its water content? And if so, will a longer fermentation yield a more sour bake eventually? How about dough made with…
  • How does timing matter (re: portioning and refridgeration)

    24 May 2015 | 9:52 pm
    How does timing matter (re: portioning and refridgeration)Submitted by hs4816 on May 24, 2015 - 9:52pm.When making my dough, so far what I've been doing is letting it rise at a warm temperature (somewhere between 30-60 minutes) then transferring the whole batch into the fridge for 24-36h (without really doing much to it other than punching it down/folding it and transferring container).  Once it's in the fridge I deflate/fold it once or twice if it rises up a lot -- it's usually in a ziplock bag for this time and i just basically press it down to deflate if the bag looks like it's going to…
  • Not a loaf but bread related

    24 May 2015 | 1:03 pm
    Not a loaf but bread relatedSubmitted by STUinlouisa on May 24, 2015 - 1:03pm.This bread box was made by my brother. The wood is from an oak tree that was removed when a house was built 5 miles away 15 years ago. Lumber was milled from the tree and used as trim and stair treads in the house. The leftover was given to my brother.  The wood was cut, fitted, sanded and glued mostly by hand it has no fasteners other than screws in the hinge. The wood was treated with linseed oil then finished with satin polyurethane. I'm just guessing that there was in excess of 30 hours work involved, when you…
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  • how to wear pleats for spring

    21 May 2015 | 3:29 am
    I bought this top about two years ago, right before February fashion week.  It felt like sort of an odd indulgence, since it was sleeveless and very spring-oriented and I was heading up to snow in NYC, but I just couldn’t resist.  To make it appropriate for winter, I paired it with a leather jacket and earmuffs and boom, suddenly it was fit for freezing New York winter temps.  I fell in love, then and there: it proved to me how versatile the right pleated pieces could be, no matter what the temperature or event.  Pleated pieces have been all over the runways for the…
  • one more thing…

    18 May 2015 | 9:17 am
    Thank you guys so much for your wonderful responses to my most recent career post.  I talked about how to find mid-career motivation when you’re at a crossroads, and it all boiled down to one simple piece of advice: Find something challenging that matters.  Since that post, I’ve gotten so many comments and emails from you guys, and they made me so, so incredibly happy.  It means so much to me when I hear from you all, and I’m thrilled to have touched on a topic that matters to so many of you.  But as I thought about that last post, it occurred to me that…
  • career: find something challenging that matters.

    7 May 2015 | 4:59 am
    A few weeks ago, after I wrote this post, I got an email from a reader asking me to write about a different career topic, one that really resonated with me.  She asked if I had any advice for tackling those mid-career moments when you struggle with motivation and direction: Hi Katy, I’m a longtime reader (I found your blog via Ramshackleglam years ago!) and loved your recent post on wearing red for a confidence boost; I was wondering if you had any further advice that have helped you with your career or still follow to this day.  I’m not in the legal world but I would…
  • bear’s first carnival!

    4 May 2015 | 6:28 am
    As Bear gets more interested in the world around him, Chad and I have been making a big effort to plan fun activities for the weekends! And on Saturday, a perfect possibility for the afternoon just fell into our lap: across the street from our house, the local elementary school was having a carnival! Obviously, we had to pack B into the stroller and check it out. Except, here’s the thing. We are trying to move him from a two-nap schedule to a one-nap schedule, which means keeping him awake for an extra few hours on the weekends when he would otherwise usually be napping. Which means…
  • my life, squeezed into one single day

    29 Apr 2015 | 9:28 am
    I have to tell you guys about the day I had yesterday. So, first thing’s first: Bear wakes up at 6 a.m. on the dot, before the sun even rose.  I get up, feed him breakfast, and go upstairs to play with his toys for an hour or so before school, and out the window I catch a glimpse of this incredible sunrise: Look at that.  And just as I’m about to contemplate the meaning of the universe and the incredible, vibrant, amazing creations of our planet… it’s time to drop Bear off at school and head… To hair and makeup for a photoshoot. And not just any…
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    My Sweet and Saucy

  • Mother’s Day Menu

    4 May 2015 | 3:32 pm
    Listen up men! We’re about to reveal how to earn some serious brownie points with your wife.  Let’s get real though, your husband is most likely not reading this… and in order to get the gift you really want from him, you’re going to need to “hint” at it, or basically just straight out tell him.   If you’re a mama with a sweet tooth, or know a mom who can’t get enough sweet treats,  we have some old favorites as well as some newer menu items that would be perfect for any loving mother in your life.  Don’t be afraid to treat yourself,…
  • Easter Desserts

    25 Mar 2015 | 1:47 pm
    Can you believe it’s already that time of year again? Spring has sprung and we’ve got Easter treats hopping your way! We have tons of options no matter how many loved ones you want to get hopped up (get it?!) on sugar or what your budget is.  The best part is that our cute chick, bunny, and Easter egg desserts are absolutely perfect for any age group: put them in an Easter basket, take them to share at church or to your family’s Easter breakfast, brunch or dinner and I guarantee the only thing they will love more than the Sweet and Saucy treats is YOU for bringing…
  • Valentine’s Day Treats

    29 Jan 2015 | 12:00 am
    Well it’s that time of year again when love is in the air and our bakery is super busy making yummy treats to help you shower those you love! It seems like we have found a winner with these handsome man desserts!  We are selling them on sugar cookies, oreos and cupcakes now too!  Below is our set 6 pack of cookies that is $25 boxed and bowed.  This set cannot be changed for the $25 price.  If you want to do a custom order you can pick one guy of your choice and we can print him on the cookies, but it has to be a minimum of 6 and there is a $5 add on charge so then the boxed set…
  • Behind the Scenes @ Sweet & Saucy: Pancake Cake

    21 Jan 2015 | 7:06 am
    Hello! How’s it going? Out here, we’ve had a bananas winter, or lack thereof. I know it’s been a lot crazier and colder out there, so, sorry for the gloating, but this post ought to help you feel a bit better. Cuz this week, we go over a really excellent winter breakfast food, pancakes!! Kaytee made this cake a few months back and recently discovered she’d documented the process, so she’s here to share it with you! First we had a taller tier for this order. It really is up to you, how tall you’d like your cake to be, because realistically, you’re not…
  • Behind the Scenes @ Sweet & Saucy: Teapot Carved Cake

    16 Jan 2015 | 3:33 pm
    Well hello there! It Has been a minute, hasn’t it? Thanks to the holidays being over, we can resume our showing you fine folks how we make our cakes, ok? This week, Kasey made a really cute carved teapot cake! So she starts by carving up her layers of cake into a ball type shape.Then she fills the cake with her flavor, damming up the sides with Swiss Meringue buttercream. She then frosts the outside with buttercream, using a piping bag.She scrapes the sides then puts the cake in the fridge to set up. Then, with rubber gloves, uses her warm hands to smooth the cake into its round…
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    Jenny Bakes

  • Blackberry Rhubarb Crisp - lower sugar, gluten-free

    17 May 2015 | 9:00 pm
    Everyone pairs rhubarb with strawberries, but sometimes I feel like strawberries are too sweet to really balance the tartness of the rhubarb.  I picked some mellow-tart blackberries to put with the rhubarb in this crisp.  This is my recipe, a conglomeration of and inspired by multiple recipes on the internet - Blackberry Rhubarb Crumble from The Kitchn, Strawberry Rhubarb Bourbon Cobbler with Ginger Oat Scones from The Bojon Gourmet, and Rhubarb Cobbler from The Pioneer Woman. I took their general ideas, made it lower-sugar and gluten-free, and called it crisp. I'm actually not sure…
  • Raspberry Chocolate Clafoutis - Paleo, Low-Sugar, Gluten-Free

    19 Apr 2015 | 9:00 pm
    From time to time, I thumb through the cookbooks I have at home, looking for inspiration. I wanted to make an Easter dessert without going outside of our usual diet, so I consulted The Paleo Chocolate Lovers' Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert.  The recipe for  chocolate clafoutis looked pretty good so I decided to give it a try.  Traditionally clafoutis is a batter that bakes up around fruit, usually more fruit than a coffee cake but less than a cobbler.  This isn't quite traditional in that way, but if you want to call it that, I can play that…
  • Portlanders Standing in Line for Donuts, Episode 2 - Blue Star Donuts

    12 Apr 2015 | 9:00 pm
    Last week I posted about Voodoo Doughnuts.  Many Portlanders like to claim that "only tourists" go to Voodoo Doughnuts. I had heard that true Portlanders had shifted to a more upper scale place with interesting flavors called Blue Star Donuts.  (Although now that it's not such a secret, I'm sure Portlanders are hoping for another new place so they can leave Blue Star to the tourists!) The location we visited was only a few blocks from the legendary Powell's City of Books. Blue Star is easy to access, but still comes with a line.Blue Star has a different vibe than Voodoo - more…
  • Portlanders Standing in Line for Donuts, Episode 1 - Voodoo Doughnut

    5 Apr 2015 | 8:47 pm
    (In case you don't get the reference, the title is modeled after the brilliant show Comedians in Cars Getting Coffee featuring Jerry Seinfield and friends.)I was recently in Portland for a conference and despite three weeks in Oregon last summer, I had neglected a visit to the tourist haven, Voodoo Doughnut. This doughnut shop (and extensions) is open 24 hours almost every day, and often doughnut buyers have to stand in line.Despite the line, and the cash-only requirements, you can get in and out pretty quickly. I found the ordering stage to be a bit overwhelming because while the names of…
  • French Silk Pie

    22 Mar 2015 | 9:00 pm
    I have a vague food memory from my childhood of going to a restaurant (probably The Chalet somewhere in Oregon) late at night with my family and being able to choose from what seemed like five hundred types of pie. I remember that after painstakingly considering every option, I chose French Silk Pie.  For years after, I would say that was my favorite type of pie, even though I don't think I had it again until working at a tearoom in Indiana.  At that tearoom, the idea of eating that pie made me nauseous (once you know how much butter is in each mouthful, it's a little hard to…
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    Real Baking with Rose Levy Beranbaum

  • Baking Bible Out Bakes: French Toast Royale & Lemon Posset

    24 May 2015 | 7:30 am
  • Valhrona Chocolates Opens L'École Valhrona Brooklyn

    23 May 2015 | 7:30 am
    This past April, Woody and I traveled to Brooklyn, New York for Valhrona's celebration of the Silver Anniversary of L'Ecole du Grand Chocolat with the opening of Valhrona's first school in the United States. Created in 1989 by Frédéric Bau, a passionate and visionary pastry chef, L'École du Grand Chocolat Valrhona has become a showcase for Valrhona's expertise, quality and creativity over the past 25 years. I visited Valrhona in Tain Hermitage over 25 years ago when I was bringing a team of engineers from Proctor and Gamble on a chocolate odyssey in France. I have been using their…
  • Baking Bible Out Bakes: Heavenly Chocolate Mousse Cake, page 132

    17 May 2015 | 7:30 am
    During the photo shoot for The Baking Bible, we were surrounded by an embarassment of baked recipes from the book, mostly sweet. But the one thing I simply could not stay away from was this cake--the downy soft fine cake layer coupled with the exquisitely airy, creamy, and mellow chocolate mousse--ummmmmmyummmmm Mouse Meets Mousse, photo credit Woody Here are several of photos showing exactly how Wood made the template for the cake. DRAWING THE TEMPLATE TEMPLATE DRAWN AND CUT TEMPLATE PLACED ON CAKE CAKE PIECES CUT WITH TEMPLATE GUIDE CUT CAKE PIECES PLASTIC WRAP FOR EASY UNMOLDING BOTTOM AND…
  • Baking with Convection

    16 May 2015 | 7:30 am
    I have long understood that with convection baking the oven is usually needed to be set at a temperature about 25°F lower than for conventional baking. I assumed that when an accurate thermometer was used to measure this temperature that it would register the same temperature as conventional baking, but I was wrong. Using two highly accurate thermocouples to check the temperature of four ovens, I found that although when setting the ovens 25°F below the temperature normally used with conventional baking it actually registered lower but it baked within the same time parameters.
  • Baking Bible Out Bakes: Cadillac Café Milk Chocolate Bread Pudding, page 435

    10 May 2015 | 7:30 am
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    Nosh With Me

  • How to Clean Glass Bakeware

    18 May 2015 | 3:33 pm
    When I got my first apartment after moving out of the dorm, my parents gave me random kitchen things from their house–pots and pans, glasses, mismatched mugs, mixing bowls, and baking dishes. Over the years, I replaced everything with matching sets, but the Pyrex dishes always stayed, even after receiving sparkling new ones. As I […]
  • Salted Chocolate Chunk Cookies

    6 May 2015 | 2:33 pm
    The minute I saw this recipe pop up on Facebook, I knew I had to make these. Chocolate chunks and sea salt–you can’t go wrong with that! I followed Deb’s instructions, except since I’m super lazy and hate chopping chocolate, I used the Trader Joe’s semi-sweet chocolate chunks. They were the perfect size, and since […]
  • Confetti Sugar Cookies

    16 Apr 2015 | 11:36 am
    Last month, I made about 300 balls of cookie dough to be baked off while I was in San Diego for my sister’s wedding. I bought personalized stickers and cute little treat boxes off Etsy, and filled them with homemade cookies for all of the guests to take home. Aside from my tried and true […]
  • Lemon Pound Cake with Lemon Essential Oil

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

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

  • Endless Summer Rum Punch

    24 May 2015 | 11:03 am
    Long weekends and warm summer nights are great excuses to invite friends over for some delicious food and even more delicious drinks. I like to make drink recipes that serve a crowd when I’m entertaining, rather than cocktails that need to be mixed up one at a time and take me away from the party. Sangrias filled with fresh fruit are always a safe option, but I find myself making rum punches even more often these days. After all, I am the author of a tiki cocktail book! My Endless Summer Rum Punch is made with a lemon and pineapple juices, blended with two new rums from Captain Morgan:…
  • Matsumoto Shave Ice, Haleiwa, Oahu, HI

    22 May 2015 | 4:42 pm
    Shave ice is one of my favorite Hawaiian treats. Unlike “shaved ice,” shave ice is made up of impossibly fluffy ice shavings that melt almost instantly on your tongue. The tiny shavings really hang on to the syrups, so you get a lot of flavor in each bite, not a cone of ice and a pool of syrup at the bottom. Matsumoto Shave Ice just may be the best shave ice on the North Shore of Oahu. Nestled in the town of Haleiwa, you’ll recognize it by the long line outside the door even before you see the sign. Some may argue the virtues of other shops over Matsumoto’s, but the…
  • Rainbow Drive-In, Honolulu, HI

    22 May 2015 | 1:34 pm
    When you are hungry around lunchtime in Hawaii, you want to look for a place to grab a “plate lunch.” Plate lunch is a standard lunch in Hawaii, and it usually consists of a large plate or tray heaped up with white rice, mac salad (macaroni/pasta salad) and/or some other side dish, as well as an entree, usually a meat dish. The entrees range from teriyaki chicken to chicken katsu to kahlua pork, though every place will have their own specialties. Plate lunches aren’t fancy, but they are both delicious and very filling. You can find plate lunches on the menu at tourists…
  • Leonard’s Bakery, Honolulu, HI

    21 May 2015 | 12:17 pm
    Hawaii is known for many foods. They’re known for having amazing fish, hearty plate lunches, a love for SPAM and lighter-than-air shave ice. They’re also known for malasadas. A malasada is a Portuguese donut, made of balls of yeast dough that are deep fried and coated with sugar. The yeast dough is rich and buttery, much more like a brioche dough than the airy dough that is used for many yeast donuts.  Unlike the donuts that you might find down at your local donut shop, these donuts have no hold in the center, though they are sometimes filled with fruit or custard fillings.
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    Cupcake Project

  • How Much Does a Cup of Flour Weigh? I Weighed 192 Cups of All-Purpose Flour to Find Out.

    19 May 2015 | 10:25 am
    How much does a cup of flour weigh?  It’s an important question if you want to be able to convert American recipes over to the metric system or if you want to break down a recipe to see the ratios of different ingredients.  Knowing the answer can also help you more easily scale recipes up or down. If you do a Google search, you may find yourself on the Instructables page that says that a cup of all-purpose flour weighs 120 grams.  Allrecipes says one cup of flour is 128 grams.  Joy of Baking weighs in, calling one cup of flour 130 grams.   Why is there a discrepancy, what number…
  • Sea Salt and Chocolate Skillet Sugar Pie

    15 May 2015 | 12:36 pm
    Skillet sugar pie has been a favorite around here since the first day that I shared the recipe – it tastes like crème brûlée in pie format. Today, I want to share a variation that chocolate lovers will embrace even more than the original: sea salt and chocolate skillet sugar pie!  This chocolate sugar pie tastes like a cross between a decadent chocolate pudding and a rich chocolate mousse, with the addition of a buttery chocolate shortbread crust.Read the full article here
  • Showstopper Carrot Pie with Pecan Brown Sugar Crust

    11 May 2015 | 9:24 am
    If you’ve never had carrot pie before, you’re not alone.  I hadn’t either.  I was curious if I could bake a carrot pie in the same way as a sweet potato pie.  If so, I knew that I wanted to integrate one of carrot cake’s best elements, the cream cheese frosting, into the carrot pie recipe.  I could and I did! Roasted, pureed, and sweetened carrots meet a light cheesecake layer and a pecan brown sugar crust in this showstopper springtime carrot pie.  The texture is similar to sweet potato pie or pumpkin pie, but the flavors are destined for springtime…
  • Fair Trade Mother’s Day Giveaway!

    6 May 2015 | 1:03 pm
    I’ve been writing about Fair Trade this week – how Fair Trade certification is an important mechanism for protecting and empowering women in agricultural communities around the world.  In addition to freedom from harassment and other social requirements, Fair Trade certification ensures that women have a voice, a vote, and a leadership role in their communities. Fair Trade USA has created a Pinterest Board showcasing Fair Trade brunch ideas from a variety of fantastic bloggers.  You’ll find my cinnamon-dusted coffee lollipops on that board.  If you re-pin it, you are helping to…
  • Homemade Cinnamon-Dusted Coffee Lollipops

    4 May 2015 | 12:09 pm
    When you were a kid and your mom gave you a lollipop, you had a huge smile that lasted just until the wrapper came off and your tongue came out.  This Mother’s Day, it’s time to reverse the roles and make your mom smile with a homemade cinnamon-dusted coffee lollipop.  The coffee lollipops are more along the lines of a sweet latte rather than black coffee; coffee lovers will adore them, but those who aren’t hardcore coffee fanatics will love the lollipops, too. Even if you’ve never made candy before, you can make these lollipops.  You’ll just need…
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    David Lebovitz

  • Strawberry Jam

    23 May 2015 | 6:48 am
    I was bequeathed an overload of strawberries from the Périgord – short answer: I bought four baskets and the vendor, whose booth I shop at often, threw in two extra for free, an unspoken equivalent of a carte de fidelité in Paris – so I’ve spent the past few days washing, hulling, cutting and cooking my unexpected bounty. I’ve been making a number of things with them. And while I was chopping and thinking (which are probably the only two activities that I’m able to do at the same time), I realized that while I have a Strawberry-Rhubarb Jam recipe on the…
  • Cranberry Upside Down Cake

    21 May 2015 | 12:51 am
    I have to eat fruit every day. If I don’t, I wither away psychologically. When I was in New York for a while this winter, it was tough because there weren’t a lot of fruits available. I like apples and pears very much, but local pears had finished and while an apple a day may keep the doctor away, I needed something a little more exciting to keep myself as fit as a fiddle. True, there’s usually citrus bagged up in the grocery stores. But being from California, I hate to be a snob (well, sort of…) but I missed all the lovely oranges, Meyer lemons, and tangerines that…
  • Midleton Farmers’ Market, Ireland

    17 May 2015 | 11:41 pm
    How excited was I to get an invitation to be a speaker at the Kerrygold Ballymaloe Litfest festival at the Ballymaloe Cookery School? It popped into my mailbox a few months ago and although I had been to Ballymaloe a few years back, I remembered the exceptional food of Cork, Ireland, and the lovely people – which meant there was no way in heck I was going to refuse. Yesterday, which was the first full day of the event, I took 350+ pictures; as I said to someone here, “You can’t take a bad picture in Cork.” The intense green fields and trees, the low-lying landscape,…
  • Liddabit Sweets

    14 May 2015 | 2:49 am
    I was trying to explain to my French other-half what an incubator was. In America, we don’t use the term just for babies, but we use it to describe groups that exist in places like San Francisco, where new ideas are born from creative minds which are often the result of thinking “outside the box.” There are the tech giants, like Apple, Facebook, and Google, that started that way, but it also extends to the food community and you can now find thriving businesses producing everything from bean-to-bar chocolates to organic tofu noodles, and reviving heirloom breeds of…
  • Broccolini, Blue Cheese and Bacon Frittata

    11 May 2015 | 12:00 am
    People see the outdoor markets in Paris and think that everyone does their shopping there. But if you work a 9-to-5 jobs, or whatever hours normal people work (ie: not me), it’s hard to take a few hours off to go leisurely pick out your fruits and vegetables – not including the time waiting in line behind madame, selecting the two figs she is buying as if they were royal bijoux, trying to muster a chuckle at the same joke you’ve heard a gazillion times, when you ask to buy “Five lemons,” and they respond – “5 kilos, monsieur?” – which…
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  • May 25th: Kinder Bueno Dark

    James Edwards
    23 May 2015 | 11:00 pm
    Kcal 121 Fat 8.0g Fat(sats) 3.6g Carbs 9.9g (per stick)Do you love anything Kinder!? Well listen up if you do because today we have their latest Limited Edition on deck to review and it's for one of their most popular sub-brands here in the UK. Yes folks for the first time in what feels like forever, Ferrero have done us the service here in the UK of adding another variant to their famous Kinder Bueno range. The last flavour addition we saw to this range came in the form of the Kinder Bueno White (See HERE), well Ferrero have decided to cater to the other end of the chocolate market and…
  • May 22nd: McVitie's Deli Choc Dark Chocolate

    James Edwards
    21 May 2015 | 11:00 pm
    Kcal 62 Fat 2.8g Fat(sats) 1.6g Carbs 8.1g (per biscuit) A few week ago you might remember we brought you our first review from this McVitie's Deli Choc range reviewing their Milk Chocolate variant (See HERE). Well if you did read that review you will be well aware that they didn't go down particularly well with the team. Well after a little deliberation the team decided to give the range another try with the other flavour in the range the McVitie's Deli Choc Dark Chocolate.We found these again on sale in our local Tesco store. One of the reasons we decided to give these guys another try…
  • May 20th: Cadbury Mini Rolls Orange

    James Edwards
    19 May 2015 | 11:00 pm
    Kcal 115 Fat 6.2g Fat(sats) 3.1g Carbs 13.6g (per 27.0g roll)Way back when the whole Cadbury Mini Rolls line up contained many more flavours orange used to be one that they would rotate in and out during festive period to have as a limited edition flavours. Nowadays the range is much smaller and gets nothing like the shelf space it used to. Well during the last few weeks we have been bringing you our reviews of this new special edition range of flavours trying out the Cola, Banana and now today the final one - Cadbury Mini Rolls Orange.You will be able to find these in any good UK supermarket…
  • May 17th: Hotel Chocolat Cherry Deluxe Selector

    James Edwards
    16 May 2015 | 11:00 pm
    Kcal ??? Fat ??? Fat(sats) ??? Carbs ???Every now and then you get the sense that the chocolatiers in the Hotel Chocolat kitchens get hold of an ingredient and focus on getting the best possible chocolates they can out of it. One of the things they seem to be focusing on this summer are cherries. Yes that small lovely little sweet red fruit we get in many forms in our supermarket. After trying the amazing Hotel Chocolat Kirsch Cherry Buche a few weeks ago we decided to next get stuck into these Hotel Chocolat Cherry Deluxe Selector.We were sent a small selector box of these Hotel Chocolat…
  • May 15th: Ritter Sport Buttermilch-Zitrone

    James Edwards
    14 May 2015 | 11:00 pm
    Kcal 585 Fat 39.0g Fat(sats) 23.0g Carbs 51.0g (per 100.0g) @ChocMission fans rejoice!! Summer is here and that can only mean one thing when it comes to Ritter Sport! Yes three all new flavours have been released by our pals over in Germany. Well to be honest that's not quite strictly true. The three flavours of summer this year include the return of the Eiscafe flavour. Indeed the lovely creamy coffee ice cream flavour from 2014 has made a return which is something none of us here in the @ChocMission team will be complaining about anytime soon.One of the genuine new flavours though this…
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  • How to Make a Blue Ombre Flower Cake

    Farwa & Abeer
    13 May 2015 | 7:05 am
    Ombre cakes have been around a for a few years now and they are still so popular! Today… I made this ombre blue flower on top of a cake ,using only a leaf cutter. This cake turned out to be really eye-catching and it’s surprisingly simple to make! I zoomed in this next picture so… [read more...] Author information Farwa & Abeer We are 2 of the biggest cake lovers you'll ever meet and obsessed with baking and cake decorating. We blog about all this and much more at Cakewhiz. TwitterFacebookGoogle+ The post How to Make a Blue Ombre Flower Cake appeared first on…
  • How to Make Ninja Turtles Pizza Cupcake Toppers

    29 Apr 2015 | 6:56 am
    Over the past couple of years, as Teenage Mutant Ninja Turtles have gotten really popular again, I’ve done many, many Ninja Turtles Cakes & Cupcakes but this was my first time to make Ninja Turtles Pizza Cupcake Toppers! I must say – I’m a pizza lover at heart and I really got excited to make pizza… [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…
  • The Wilton Method Review: Baking Basics with Beth Somers

    22 Apr 2015 | 3:19 am
    Disclaimer: Please note that some of the links below are affiliate links and I will earn a commission if you purchase through those links. Are you new to baking and cake decorating?  Have you been stalking baking and cake decorating websites but don’t know where to start?  Or maybe you’ve baked some recipes found on… [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…
  • How to Make Chrysanthemum cookies

    Farwa & Abeer
    15 Apr 2015 | 6:46 am
    Since I am a big fan of fondant, I don’t use royal icing a lot in cake or cookie decorating. But sometimes, I like to change things up a bit and use royal icing to come up with new techniques and designs Today, I am sharing a tutorial for these simple chrysanthemum cookies, made with royal… [read more...] Author information Farwa & Abeer We are 2 of the biggest cake lovers you'll ever meet and obsessed with baking and cake decorating. We blog about all this and much more at Cakewhiz. TwitterFacebookGoogle+ The post How to Make Chrysanthemum cookies appeared first on…
  • Cowboy Hat Cake Tutorial – Part 2

    7 Apr 2015 | 8:31 pm
    If you missed it, be sure to check out How to Make a Cowboy Hat Cake, Part 1.  In that post, I shared about how to prep the cake and get it ready for the decorating.  Here in part 2, I’m going to share how to do all the fondant work and finish it up! So let’s… [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…
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    Cupcakes Take The Cake

  • TECHmunch, NYC, And SEO

    22 May 2015 | 6:03 am
    These cupcakes are perfect since I am in the Big Apple this week. Yesterday I was at TECHmunch. While we didn't have cupcakes, we did have lots of delicious food. If you want to see tweets, photos and videos from TECHmunch, then check out the Seen I created. Also, if you want to improve the SEO of your site, check out these 10 tips by Matthew Capala.  He knows SEO.
  • Cupcakery Review: The Velvet Cupcake Cafe, Columbia, MO

    14 May 2015 | 10:43 am
    On a road trip to St. Louis from Kansas City this weekend, I finally had a chance to stop by The Velvet Cupcake Café, located in the Tiger Hotel in Columbia, MO.  The shop is small, but includes breakfast and lunch items and a few tiny tables.  The cupcake display was nice and the cupcakes looked great - large, gourmet and beautifully decorated. There were 9 flavors at lunchtime on Sunday
  • On The Town In Atlanta: Fado Irish Pub Midtown

    13 May 2015 | 3:20 pm
    Irish pubs in the States have moved way beyond the typical bar like the one depicted in the sitcom, Cheers. Some are gastropubs whichare now known as much for their food as well as drink. Fado Irish Pub which has a location in Buckhead, recently opened a second Atlanta location in the heart of Midtown at 8th St and Peachtree St. Monday night, I attended a media event where I got to sample some
  • Vermont Bakery For Sale For $75 (Sort Of)

    12 May 2015 | 3:30 pm
    This is a new take on crowdfunding by DreamBroker Industries. A Vermont bakery is now on the market for the low price of $75, an essay (just 100 words this time!), and your very best cupcake recipe. Mix Cupcakerie and Kitchen is a charming shop in Waitsfield that has been selling comfort food and cupcakes and catering local events for the past two years. But now, owner Carole Keleher's
  • Peanut Butter Cup Cupcakes

    9 May 2015 | 4:03 pm
    Rich chocolate cupcake with peanut butter frosting and mini peanut butter cup topper via Yeasaris
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    Cookie Madness

  • 3D Caramel Delightfulls Chocolate Chip Cookies

    22 May 2015 | 11:25 am
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time This week I baked 500 cookies for a school event. It was loads of fun, but the mini bake-a-thon has ended and our garage freezer, which until yesterday was stuffed to the brim with cookies, is now empty. This is actually a good thing since we are leaving Texas and I’m giving my freezer away... Read More » The... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Brown Sugar Snickerdoodles

    19 May 2015 | 5:38 am
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time I never thought I’d pick a snickerdoodle over a chocolate chip cookie, but a few years ago Todd brought home some snickerdoodles which gave chocolate chip a run for the money. And of course they beat the pants off plain sugar cookies! They weren’t fancy in terms of appearance, but they were so soft and... Read... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • National Chocolate Chip Day

    15 May 2015 | 6:32 am
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time I think we all know there’s really no “best ever” or “perfect” chocolate chip cookie, but why discontinue such a pleasurable quest? May it never end! Especially not today, since May 15 is National Chocolate Chip Day. Technically, it’s “Chocolate Chip Day” and not... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
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    Pink Cake Box Custom Cakes & more

  • Gold Leaf Floral Wedding Cake

    Anne Heap
    24 May 2015 | 7:35 pm
    Lori’s Floral Wedding Cake We created this statutesque four tier for one of our former interns wedding. Lori asked us to create a cake incorporating gold leaf and a colorful bouquet. The sugar topper incorporated a mix of flowers…some that we have never even done before. It included snapdragons, succulents, seeded eucalyptus, damask roses, & peonies. Congratulations Lori we are so happy we could be part of your special day! The post Gold Leaf Floral Wedding Cake appeared first on Pink Cake Box Custom Cakes & more.
  • Cupcakes, Cookies & Cake for Baby Shower

    Anne Heap
    24 May 2015 | 4:54 pm
    Monique & Hassan celebrated their baby shower with this assortment of treats including a two tier cake, cookies and cupcakes. Hassan & Monique’s Baby Shower Cake The cake’s top tier, covered in white fondant with blue and lime green polka dots, includes cascading bibs, one-pieces and bottles. Sitting atop the cake is Monique in sugar form wearing a blue dress and silver shoes and sitting next to a blue shopping bag. The second tier matches the first with the polka dots and silver band. Along with the cake, we included a mix of vanilla, chocolate and red velvet cupcakes…
  • Bridal Shower cake with cookies and macarons

    Anne Heap
    22 May 2015 | 8:35 pm
    Bridal Shower Cake with cookies and macarons The highlight of this bridal shower cake is the floral arrangements and classic black bow. The floral arrangement and bow was inspired by a prior black and white rose wedding cake from several years ago. Sugar flowers included anemones, roses, hydrangea, and peonies. Along with the cake we created 110 wedding dress cookies wrapped in clear bags and tied with a black ribbon. The cookies were airbrushed with a light pink damask pattern along the skirt. Last, but certainly not least, we included boxed macarons – ivory with vanilla and light pink…
  • Animal Skull Wedding Cake

    Anne Heap
    18 May 2015 | 7:39 pm
    We worked with a fun and creative couple to help create a wedding cake for their wedding at the Bayside Historical Society in Queens. The cake has many traditional and classic details including stephanotis sugar flowers, lace wrap and and ivory fondant with thin silver bands. Animal Skull Wedding Cake The one unique and unusual request includes edible animal skulls featured on the cake. The skulls, which were included on each tier included fox, mink, skunk and fruit bat. The post Animal Skull Wedding Cake appeared first on Pink Cake Box Custom Cakes & more.
  • Rolex Watch Birthday Cake

    Anne Heap
    18 May 2015 | 9:00 am
    Rolex Watch Birthday Cake For Sean’s 50th we fashioned this sculpted Rolex watch cake with gold details and diamonds. The watch sits in an opened emerald green watch box and inside the cake was vanilla with chocolate and peanut butter buttercream (the peanut butter included delicious chopped up peanut butter cups!) Happy 50th Sean! The post Rolex Watch Birthday Cake appeared first on Pink Cake Box Custom Cakes & more.
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  • Mexican Feast To Be Shared With Friends

    5 May 2015 | 3:02 pm
    I rarely think about doing holiday posts, well maybe except for Christmas or New Year and it wasn't until last week that I was editing these pictures that I realized I was going to post close or on...
  • Flourless Chocolate Cake With A Twist.

    20 Apr 2015 | 4:53 pm
    There are times you just want chocolate. Easter Sunday for example. I know it's already bee a couple of weeks since then but I still think about chocolate. And cake. You say Easter and it generates...
  • Vietnamese BBQ Shrimp Noodle Bowl

    8 Apr 2015 | 5:51 pm
    There are days when all I want to do for dinner is throw together a big bowl of something, plop down in front of a good movie and slowly enjoy the rest of the day. I tend to do that most often when...
  • Kumquat Buttermilk Panna Cotta

    31 Mar 2015 | 4:49 pm
    If we've hung out together before, you then know that there is not a dessert I do not like. Crunchy, melty, elaborate, simple, fruity, chocolate,...I like desserts. However, I have noticed as I grow...
  • A Two Day Food Styling & Photography April 25th-26th 2015!

    22 Mar 2015 | 11:26 am
    A lot of you have sent emails or sent comments about my workshop schedule this year. I am working on a couple of ideas but there are a few family events planned out this year as well as a few family...
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  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    24 May 2015 | 8:57 am
    Here’s another one of everyone’s favorite posts!  >> Stuff I’ve Gotta Share and You’ve Gotta See Here’s the latest I’ve shared on Parade Magazine‘s blog:  I may have eaten far too much of this LEMON BLUEBERRY POUND CAKE.  It’s a great recipe- it makes three loaves, so you can freeze a couple to eat later… or you can be nice to your neighbors… or you can bring a loaf to a party as a hostess gift!Continue Reading Stuff I’ve Gotta Share and You’ve Gotta See... ©2015 RecipeGirl | Permalink | No commentsThe post…
  • Dairy Free Chocolate Cupcakes

    Lori Lange
    21 May 2015 | 3:00 am
    I’m so happy to include a recipe for the most delicious cupcakes ever for anyone who might have a dairy allergy:  Dairy Free Chocolate Cupcakes These cupcakes are for my baby boy Brooks’ FOURTEENTH birthday (today!)  It’s hard to believe.  If you have kids of your own then you totally can relate.  You blink twice… maybe three times, and they’re almost ready to get their driver’s license!  We celebrated his birthday last weekend with some of his buddies hanging out at our house for the night.  I made him a lacrosse themed birthday cake that I shared…
  • Old Fashioned Macaroni Salad

    Lori Lange
    18 May 2015 | 3:00 am
    Everyone needs this recipe on hand to make for barbecues and potlucks:  Old Fashioned Macaroni Salad For as long as I can remember, my mother has been making a similar version of this simple, classic macaroni salad recipe.  It has always been my favorite.  I don’t want anything fancy in my mac salad, so the simplest version works best for me.  You must begin with the small noodles with the hole in the middle (otherwise known as ditalini).  I suppose you could use small elbows too, but I personally love the little guys.  I toss my macaroni salad with a mixture of mayo, mustard and…
  • Grilled Teriyaki Flank Steak

    Lori Lange
    14 May 2015 | 3:00 am
    This recipe for Grilled Teriyaki Flank Steak has a nice marinade that turns out a very tender meat. Is it grilling weather yet where you live?  For us… today = no.  Last week = yes.  Next week = no.  The weather has been a little iffy around here in the Reno/Tahoe area.  We’ve had some beautiful, summery days, we’ve had a little bit of rain, and we’ve had springtime snow too!  It can’t seem to make up its mind.  I’m really ready for warm weather though.  We’ve just had our back deck fixed up and repainted, I’m spiffing up the outdoor…
  • Easy Baked Chicken Drumsticks

    Lori Lange
    12 May 2015 | 3:00 am
    Here’s an Easy Baked Chicken Drumsticks recipe that everyone will love (even your kids): I’m lucky enough to have my Mom living about 30 minutes away from me now.  I see her fairly often, and she comes and spends the night at my house occasionally.  On one such occasion, she made us dinner.  She whipped up these Easy Baked Chicken Drumsticks in nothing flat.  Simple crumbs with salt and pepper, a quick dunk in butter, a roll in the crumbs and into the oven they went.  They came out so crisp and buttery and perfect.Continue Reading Easy Baked Chicken Drumsticks... ©2015…
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  • Bacon Gravy Recipe

    21 May 2015 | 9:04 am
    A great alternative to sausage gravy is bacon gravy. This gravy is great if you are looking to serve something different for breakfast or just have bacon on hand and not any sausage. The bacon is cooked in the pan until crispy and then the gravy is prepared using the bacon grease. The bacon grease adds a lot of flavor to this recipe. Bacon gravy is very easy to prepare and goes great served over biscuits. Chances are you already have the ingredients on hand to make this. I also like to serve it with eggs and hash browns. Enjoy. Bacon Gravy Yield: 2 Cups Ingredients: 6 slices bacon 2…
  • Dr. Pepper Pulled Pork Recipe

    18 May 2015 | 9:26 am
    This recipe for Dr. Pepper pulled pork is so easy to prepare because it is cooked in the slow cooker. Simply add onions to the bottom of the crock pot, add the pork roast, and pour in the Dr. Pepper. Once the pork has finished cooking it is shredded and then mixed with your favorite BBQ sauce. For the BBQ sauce you can use your favorite brand or even make your own. You can serve this pulled pork on sandwiches. A good choice for a topping is coleslaw but I tried something different and used sliced cheddar cheese and French fried onions instead. You can serve this recipe with French fries or…
  • Asian BBQ Roast Pork Recipe

    13 May 2015 | 8:55 am
    Asian BBQ roast pork makes for a great tasting dinner. This is the pork that you can find at Asian restaurants that is red in color. The red color comes from food coloring and is totally optional—I chose not to use it. Preparing this roast pork is very simple… pork tenderloin is marinated in the sauce and then baked in the oven. While the pork is baking it is brushed with the reserved marinade. The pork gets a lot of its flavor from hoisin sauce and soy sauce. Some good options for side-dishes would be fried rice, egg rolls, and lo mein. Enjoy. Asian BBQ Roast Pork Yield: 4 Servings…
  • Panko Crusted Chicken Recipe

    11 May 2015 | 9:53 am
    These panko crusted chicken breasts are great for dinner and are perfect to serve with a salad. The chicken breasts are coated with a Dijon mustard and herb mixture and then rolled in panko breadcrumbs and parmesan cheese. The herbs are a simple combination of fresh thyme, oregano and basil. The chicken is fried in the pan with a little bit of olive oil and then baked in the oven to finish cooking. You can top the chicken breasts off with fresh parsley for serving if desired. The Dijon mustard and herb mixture really adds a unique and delicious flavor to this dish. Enjoy. Panko Crusted…
  • Shrimp Cold Salad Recipe

    9 May 2015 | 9:32 am
    Shrimp cold salad is an excellent option to prepare as a side dish for summer cookouts. This cold salad combines shrimp, pasta, green onion, tomato, green pepper and a dressing. The dressing is a combination of mayonnaise, Italian dressing and parmesan cheese. You can either use regular Italian or the creamy Italian for this recipe. If you would prefer you can also substitute imitation crab for the shrimp. Pre-cooked shrimp is the best option for this recipe, you can even use the little salad shrimps if you would prefer. Enjoy. Shrimp Cold Salad Yield: 4 Servings Ingredients: 2 cups cooked…
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    Cheese Underground

  • Pagel's Ponderosa Dairy: More Cows, More Milk, New Cheese

    Jeanne Carpenter
    12 May 2015 | 5:20 pm
    Wisconsin media reported last week that while the number of Wisconsin dairy cow farms dropped below 10,000 for the first time in generations, both cow's milk production and specialty cheese numbers in America's Dairyland are up. How can that be?With the high cost of land and feed, farms today must get bigger to stay profitable and compete on a national level. It is no longer viable for the average farmer to milk 10 cows and still make enough money to take a vacation or send kids to college. That's why we're seeing more family farms combine herds, add cows and grow larger.Here's a breakdown of…
  • The Year of the Beagle

    Jeanne Carpenter
    11 May 2015 | 5:44 pm
    Bagel the Wonder BeagleThe Chinese may still be arguing over whether it is the Year of the Goat or the Year of the Sheep, but at my house, there is no doubt: 2015 is the Year of the Beagle.About a year ago, our 18-year-old daughter adopted a 9-year-old Beagle from an animal rescue. Gunner, as he was known then, was turned over to the shelter by his original owner, who had raised him from a puppy. A three-page hand-written letter came with the dog, detailing favorite foods, toys, likes, dislikes and a complete medical history. However, the last question was the most telling. It asked: "Reason…
  • Colby Makes A Comeback with The Robin

    Jeanne Carpenter
    18 Apr 2015 | 7:47 am
    In 2009, Jon Topp of Chesterfield, Missouri, sent me an email and attached a spreadsheet listing dozens of Colby cheeses he had ordered from Midwestern cheesemakers during the past several years, in a quest to find the Colby of his youth. Growing up in the 1960s in central Iowa near a small country store that carried the "absolute best Colby cheese," Jon remembered eating Colby in longhorns, wrapped in cloth and wax.He said he could remember the taste like it was yesterday: mild, deliciously nutty, firm and laced with small holes. Most importantly, like much of the Colby made today, it was…
  • Your Next Future Wisconsin Cheesemaker: Christopher Eckerman

    Jeanne Carpenter
    9 Apr 2015 | 8:35 am
    A University of Wisconsin-Madison student aiming to develop his own brand of sheep milk cheeses is the recipient of the 2015 Beginning Cheesemaker Scholarship from Wisconsin Cheese Originals.A committee of industry leaders selected Christopher Eckerman, Antigo, for the $2,500 annual award. As you know, Wisconsin is the only state to require cheesemakers to be licensed, an 18-month process that involves attendance at five university short courses, 240 hours of apprenticeship under a licensed cheesemaker, and passing a written exam at the Wisconsin Department of Agriculture.Eckerman is a…
  • Marieke Penterman: One Rockin' Mama Cheesemaker

    Jeanne Carpenter
    29 Mar 2015 | 5:27 pm
    There is no doubt that U.S. Champion Cheesemaker Marieke Penterman is absolutely a good cheesemaker. She's got the credentials, awards and aging room full of cheese to prove it. And there's no doubt the girl can dance - anyone who's ever witnessed her moves when winning an award can attest to her prowess on a stage. But above all, and perhaps not as well known, is the fact that Marieke Penterman is an amazing mom and wife. All it takes is a visit to her family's new retail store, cheese plant, dairy barn and milking parlor off Highway 29 in Thorp to confirm that Marieke is indeed a master at…
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    Have Your Cake and Eat It Too

  • Guest Chef Wang at Chynna, Hilton Kuala Lumpur - Hankering for Hunan?

    25 May 2015 | 7:52 am
    Hunan, Yunnan, Henan, Hainan,  they all sound the same to me, these Chinese places.  But whilst Yunnan is famous for ham, Hainan for its chicken rice, Hunan is famous for it's chili and spicy dishes, amongst other things. Chef Wang Cheng Chun, who hails from Changsha of the Xiang River region is China is collaborating with Hilton Kuala Lumpur's Executive Chef for Chynna, Lam Hock Hin, from 25th May to 7th June, to bring diners on a Hunanese culinary adventure.Before dinner is served, we are served the welcome tea, by an artisan tea pourer who uses a plethora of acrobatic stances to…
  • Chandon Summer Limited Edition 2015 - Why Not Finish The Job, Just Kill Me Now.... PHASE 2

    24 May 2015 | 10:15 pm
    In TV narrator's voice: Last week, on Chandon Mayhem, the media had finished a five course meal, plied with Chandon Brut, Chandon Rose, Domaine Chandon Pinot Noir 2013, Domain Chandon Chardonnay 2013, Domaine Chandon Shiraz 2012....[Scene continues to present day]We were ushered to a higher place, literally, in spirit, in physical location, we continued phase two of the afternoon, with the lovely people from MHD and Geometry Global, who sadly had to stay stoically sober while watching the rest degenerate.  Actually, the main stream media were rather sedate too, I guess it's no fun…
  • Chandon Wine Pairing At EGG (Eight Gourmet Gala)

    21 May 2015 | 10:17 pm
    It's always a pleasure to get an invitation from the MHD and Geometry Global people, and all the more so, when the event involves bubbly in the day time.  Drinking bubbly in daylight always gives me the illusion, and delusion, that I am on holiday somewhere.  So easy to make me happy. The venue, Eight Gourmet Gala, sounded promising, although it was located in Sunway, (brrr, driving all the way there gives me jetlag... fortunately I managed to hitch a ride to and fro, and with the amount of booze imbibed, it turned out a wise choice).  Familiar faces greeted us, and scares me…
  • Siam New Stuff At Rama V

    11 May 2015 | 7:49 am
    I always enjoy going to Rama V.  Not least because the owner, Andre Shum, is a great friend, and well, perhaps by virtue of that declaration, any review of the place could be viewed as somewhat biased.  However, one tries one's best to be as objective and impartial as possible when doing these writeups.Unveiling their menu, this post is actually highly belated, but apologies, especially to Andre, for the delay.  You see, I've been rather jet set.  Anyway better late than never, and writing about it now means any kinks would have been ironed out by now. We start with Mieang…
  • Ipuddo Revisited, New Menu

    26 Apr 2015 | 10:07 pm
    I remember distinctly the hype surrounding the opening of Ippudo back in the day, in Pavilion, where the queues to get in at lunch time were mile long.  Anyway, since then, I have eaten at the Pavilion and Bangsar Shopping Centre outlets several times, and I have no complaints ... apart from the fact that honestly, it is a bit pricey.  But then again, if you're dining in Pavilion or BSC, you'd hardly expect to be paying kopitiam prices. Recently, well, about a month ago, (apologies to the organisers, I have been abroad, hence the delay), they launched their new 2015 Grand Menu (so…
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    Technicolor Kitchen - English version

  • Tomato and rosemary strata, a TV show and a song

    24 May 2015 | 3:59 pm
    What makes you take interest in something in particular? The thought came to my mind last night, as I started watching The Americans – I’d been meaning to watch the show forever, I loved the pilot and cannot wait to watch more episodes, but I have to say that seeing – I mean, hearing – the amazing sounds of Tusk right there, in the beginning of the first episode, made me even more interested
  • Chocolate, banana and coconut muffins

    20 May 2015 | 6:21 pm
    I love baking as a whole, and muffins are such favorites of mine: they’re easy to put together – no electric equipment involved most of times –, taste amazing right out of the oven – not need to wait for them to cool completely – and can turn any breakfast in a treat. I hadn’t, however, baked muffins in a long time, and I honestly don’t know why. When the latest issue of the always wonderful
  • Almond sablés - delicious simplicity

    13 May 2015 | 3:25 pm
    I guess that the simplicity of certain things can be very surprising sometimes, and that is a good thing – while searching for a good cookie recipe, I bumped into Alice Medrich’s cookbook on cookies and since the woman can do no wrong I decided to bake one of her recipes. I had chocolate in mind, but I decided to give her almond sablés a go for I had a package of almond meal in the fridge. As
  • Churros cake and two favorite TV shows gone

    8 May 2015 | 9:35 am
    I sat down this morning to write this post when I read that two of my favorite TV shows have been cancelled: Resurrection is gone, and we’ll no longer have the lovely Dr. Henry Morgan and his son Abe on Tuesday nights. :( It was Resurrection, along with the one and only Raymond Reddington, that got my husband hooked on TV series – I’ll always be in the show’s debt. A while afterwards we
  • Cardamom thumbprints for days when you're pressed for time

    4 May 2015 | 8:11 am
    As much as I love slice and bake cookies, there are times I’m in a hurry and in need of a cookie recipe that doesn’t call for time in the fridge or freezer – sometimes one just wants cookies ASAP. I was in a situation like that last week, but every recipe I had seen lately needed to be made way in advance – don’t get me wrong, I understand that many cookies benefit from time in the fridge,
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    Ashlee Marie

  • Kouign Amann Recipe and Video Tutorial

    23 May 2015 | 4:30 am
    Kay, We’re at the end of the Pastry series (or are we… I MIGHT have a bonus recipe/video in 2 weeks… Okay I totally will).  ANYWAY I hope you’ve enjoyed it as much as I have (I can attest I’ve gained a TON of weight working on these recipes).  I love that you can make […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Creamy Strawberry Ice Cream Recipe

    22 May 2015 | 8:24 am
    I love fresh berries, but I’m not really a fan of like strawberry ice cream, give me chocolate ANY DAY of the week.  BUT the first time I had this ice cream it quickly became a favorite.  The creamy texture the bright, strong flavor…  This rivals my sour cream lemon pie as my favorite summer treat! […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Pain Au Chocolat recipe

    16 May 2015 | 7:00 am
    Today I’m sharing one of my absolute favorites, Pain au Chocolate is what I get for myself at any bakery I go to.  It’s basically a croissant filled with dark chocolate, Mmmmmm it doesn’t get much better!  These are a seriously not as hard as you think, it all comes down to taking your time […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Chocolate Chocolate Chip Bagels

    15 May 2015 | 5:00 am
    Recently I’ve had a couple of interviews where I’ve been asked about how I got started baking.  It’s been fun to reflect on the journey I’ve been taking with food over my life and I thought I’d share a little with you!  I grew up loving food, but it wasn’t until we moved to Japan […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Teenage Mutant Ninja Turtles Cake

    14 May 2015 | 5:00 am
    I love when a client brings me a clever cake idea, I love it more when it’s a friend!  Lindsey from Frenchie Wraps hired me to make this cake for her son’s TMNT birthday party! When I dropped off the cake I got to see some of the clever things she make for the party so hopefully […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
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  • The Grenada Chocolate Festival 2015

    18 May 2015 | 8:16 am
    For anyone involved in the bean-to-bar chocolate industry, the Caribbean island of Grenada has a special meaning. It’s home to the Grenada Chocolate Company, probably the most ethical chocolate company on the planet. Mott Green, founder of the company sadly died two years ago, but his vision of a company owned by farmers lives on. His tiny factory, built in a converted house on the island has been an inspiration for many. Despite its small size, the Grenada Chocolate Company has consistently produced some of the best chocolate in the world. It’s farmer-owned model has helped…
  • Bean To Bar Chocolate Making Update

    24 Apr 2015 | 1:05 pm
    You may have noticed that I’ve not had time to blog much recently. Why? Chocolate has taken over my life! Back in December I wrote in depth about my bean to bar chocolate making experiments. I’ve enjoyed making chocolate from the bean so much that my kitchen experiments have evolved into a proper business. I was so pleased with some of my early results that (with a bit of help from my friends) I decided to enter the Academy Of Chocolate awards – probably the most prestigious chocolate awards in the world. Last night was the award ceremony and I was hugely honoured to receive…
  • La Pâtisserie De Rêves White Chocolate Collection

    3 Apr 2015 | 12:29 pm
    White chocolate has always been something that has divided opinion. One of the questions I get asked regularly is ‘Is white chocolate really chocolate?‘, and it’s a question I can’t easily answer. In reality, it doesn’t matter whether you consider it chocolate or not. The question you should really ask is ‘Does it taste good?‘, and the unfortunate fact is that most white chocolates don’t taste of anything at all. That’s because more often than not, they’re made with cheap, bulk ingredients and lots of sugar. Like most foods, it turns…
  • Judging At The World Chocolate Masters

    13 Mar 2015 | 6:12 am
    One of the most interesting perks of my job is being asked to help judge awards. Late last year, one such invitation took me to Lithuania to judge a dessert and wine pairing contest, and I’ve also been lucky enough to help judge both the Academy of Chocolate and International Chocolate Awards. But an invitation to be on the jury for the UK & Ireland selection of the World Chocolate Masters really got my attention. The World Chocolate Masters is a different kind of chocolate competition that aims to find the best chocolate individual “creator” in the world. For the UK…
  • The Big Chocolate Tea Party

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

  • {Cookbook Review} Mini Berry Hand Pies and Baking With Kids

    21 May 2015 | 12:35 am
    Now that Isabelle is almost two and half (what?), she wants to do everything herself. Which is equally in terms endearing and exasperating. What I like even better is when she wants to do what Mommy is doing. Although she’s still a little too young to be a full-on kitchen helper, she can definitely do more and more simple tasks that make her feel like she’s helping Mom out. Plus, now it’s practically the only way I can make anything in the kitchen, since otherwise she’ll just be pulling at the sleeves the whole time otherwise, or getting into mischief in some other…
  • {Pastry School} The International Culinary Center in Campbell, CA

    11 May 2015 | 3:27 pm
    Schedule Although it’s been years since my graduation from pastry school, I still get so many e-mails from people interested in starting their own pastry careers. The Bay Area does not lack for professional culinary schools and pastry programs; I’ve been lucky enough to visit several but I decided to make the effort to learn more about some of the other ones and share my experiences with you. Please note that I approached these schools on my own and all opinions are mine; this is not a sponsored post and I was not compensated in any way. I am not affiliated with any…
  • Happy Birthday to Me: Strawberry Rose Fraisier

    4 May 2015 | 12:00 am
      Yearly birthday confession time: in the last few years I’ve gotten really bad at remembering my birthday. Not in a I-don’t-want-reveal-my-age way, but in a I’ve-got-so-much-to-do-I-just-plain-forgot way. I’m way past the age of all-night celebrations in a nightclub anyway, and once you have kids, all the elaborate party planning ends up going to their birthday instead. Mommy’s birthday? When’s that? It didn’t help this year that I’ve been sick – for longer and more intensely than I’ve been in a long time. I thought I had a…
  • Peanut Butter Melting Moments with Caramelized Banana Cream

    16 Apr 2015 | 12:00 am
    Sometimes you want something fancy and elaborate, other times you just want simple. These days, with a constantly in motion 2 year old, my taste veers decidedly towards the simple: things I can make in the hour or two of free time I get while baby is napping, treats that she can enjoy just as much as I do.   If you’ve been on my blog before you’ll probably know that I have a deep fondness for shortbread and any sort of very tender, melt-in-your-mouth cookie. Many shortbread recipes call for confectioners’ sugar instead of regular granulated sugar or substitute some rice…
  • {Weekend Break}: San Francisco Chocolate Salon

    11 Apr 2015 | 7:27 am
    Twice a year chocolate aficionados in San Francisco converge on Fort Mason for a display of some of the country’s finest chocolate makers and chocolatiers. I’ve been going to the San Francisco Chocolate Salon since its inception, so it’s a happy (and tasty tradition) in our household.   The San Francisco Chocolate Salon has turned into a biannual event and has spread to other cities around the US. I’ve been a judge for the San Francisco salons for the last five years; it’s always been a fun way to make new discoveries and keep up with current trends in the…
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    Joe Pastry

  • How did rum ever come to be associated with sailing?

    22 May 2015 | 2:21 pm
    So asks reader Bernard, and I love it. Bernard, it all has to do with the fact that in the Colonial era rum was liquid currency. It was more valuable by weight than any other commodity save gold. It kept indefinitely and like the American Express card was recognized at over 15 million locations worldwide. For a short time the English government even recognized rum as money, which no doubt made banking a whole lot more fun. As highly valued and heavily transported as it was, rum made an excellent target for privateers. What were privateers? Think of them as early military contractors:…
  • Why doesn’t corn meal thicken?

    22 May 2015 | 1:48 pm
    Reader Kati wonders why cornstarch (corn flour) is so effective as a thickener when corn meal makes such a poor thickener. She alludes to some recent kitchen disaster that resulted from an attempt substitute one for the other. Reader Kari, I feel your pain. The answer lies in the way the two flours are processed. Corn kernels are the seeds of the maize plant. As such, each has a tough outer covering known as a pericarp, which is similar to a bran layer on a wheat berry. Each also has a fatty germ which when pressed yields corn oil. The majority of the kernel is the starchy endosperm. ...Read…
  • On Buttercream & Cows

    21 May 2015 | 4:48 pm
    Over my extended absence three different readers wrote in to say they were having buttercream consistency problems, specifically with the Swiss and Italian meringue buttercreams. All three reported that their buttercream was working well for spreading and cake building, but piping was a problem. Their piped decorations were dropping and/or losing their sharp edges. Can IMBC and SMBC be firmed in any way? I can think of two ways to achieve a firmer buttercream texture. One is to scale back the butter a bit, but just by a little, maybe 12%. That raises the ratio of meringue and gives the…
  • On the Many Benefits of Milk Powder

    19 May 2015 | 9:59 am
    Reader Rob writes: Hi Joe, I have looked through a lot of raised doughnut recipes, and very few ever seem to use milk powder as an ingredient. I assume this is for the proteins, but how come you use it whereas other recipes don’t? Maybe delve into the science behind it? Hey Rob! Nice question. Milk powder does a few things in a baking application. As you point out it adds protein, and that along with the extra sugars can be handy in terms of getting a darker, more golden finish. It also add flavor, another nice feature especially in fast rising breads like doughnuts and white loaves which…
  • Making Chocolate Diplomat Cream

    19 May 2015 | 6:15 am
    Reader Mia asks: How can i make chocolate pastry cream or diplomat cream? Adding cocoa powder to the whipping cream does not really provide enough chocolate-y flavour Mia, there are several ways you can tackle this lovely problem. One way to flavor a diplomat cream is to add melted chocolate to the whipped cream portion. You can do that like this. Another route to the same end is to add chocolate to the pastry cream. I'd add about a quarter cup (0.75 ounce) cocoa powder to the milk and sugar mixture and whisk it steadily as it comes to the boil. Proceed as normal, then whisk about another few…
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    Get Off Your Butt and BAKE

  • Coconut Macaroon Shortbread Bars

    Get Off Your Butt and BAKE
    11 May 2015 | 4:55 pm
    It’s been quite a while since I’ve been able to give you a new recipe!  No excuses, just a lot of busy-ness.  I don’t think that’s a real word, but it certainly fits. We still EAT, and I still BAKE, but somehow it just doesn’t get posted.  I’m working on that. These Coconut Macaroon Shortbread Bars are quite yummy.  I grew up eating these magical bar cookies.  If you like a tender- melt in your mouth shortbread crust & a chewy, nutty, macaroon top with a few maraschino cherries strewn about . . . then you will adore these! These bars bring back…
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    The Cupcake Blog

  • Red Velvet Cupcakes

    Shanna Gibbs
    25 May 2015 | 9:00 am
    Red velvet cupcakes…what makes them so different from WHITE cupcakes, or YELLOW cupcakes, anyway? You know, I’m not so sure, but regardless of the difference, these little red guys will wow your socks off. They’re buttery, sweet and yes…red. With the right frosting, you won’t be able to stop yourself from enjoying more than one. Obviously, the difference between white, yellow and red cupcakes is that red ones are way more sinful than the others (by the way, it’s the butter. That’s the difference. But that can be our little secret so you can blame the cupcakes for all of that red…
  • Brown Sugar Butterscotch Cupcakes

    Shanna Gibbs
    22 May 2015 | 9:00 am
    Are you a butterscotch lover? Yes? Good, then you don’t need any convincing to try these cupcakes out, my work here is done. Oh…you aren’t a butterscotch lover? Blasphemy! That’s such a shame, because these little slices of heaven are the perfect amount of sweet and fluffy and use brown sugar instead of white to make them that much more delectable. Did I say that they only take fifteen minutes to make? Yep. Perfect butterscotch cupcakes that are shareable, tasty and absolutely gorgeous in less than half an hour. So you’re going to try them now, right? I thought so. Source:…
  • Key Lime Cupcakes

    Shanna Gibbs
    21 May 2015 | 9:00 am
    Who says that key lime has to be chained to the sad, dreary confines of a PIE? Who wants to always be a pie? I certainly do not, and I for one am incredibly happy to see that key lime cupcakes totally exist. I don’t always like my cupcakes oozing with sweetness, and these tangy bites of deliciousness ensure that I don’t get pummeled with sugar. While there is still plenty of sugar in them, these key lime cupcakes have a wonderful tanginess about them that hails back to the original desert (though the pie really does not hold a candle to these babies). Check them out before I eat them all,…
  • Carrot Cake Cupcakes (Cream Cheese Frosting)

    Shanna Gibbs
    20 May 2015 | 9:00 am
    Moist, delicious, crunchy and smooth offers the best description possible for these delectable cupcakes comprised of carrots laced with a little cinnamon, and a portion of walnuts for crunch that pleases the palate with each bite taken. The cream cheese tantalizes the taste buds and creates an anticipation of what is to come with the next bite. Marzipan carrot as a topping just adds to the taste and excitement these cupcakes are capable of delivering . Source: American Heritage Cooking
  • Nutella Frosted Chocolate Guinness Cupcakes

    Shanna Gibbs
    19 May 2015 | 9:00 am
    Guinness replaces the milk in this chocolate cupcake, and for everyone having the pleasure of consuming one of these cupcakes, there is no way to restrain yourself to just one. They are teeming with flavor and moistness, and of course you can choose your favorite Guinness to for the infusion. The frosting has been made with Nutella, and who would have ever thought that Guinness and Nutella would have made some an amazing team? Source: Baked by an Introvert
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    Love & Flour

  • Three Beer Cocktails

    11 May 2015 | 6:33 pm
    I left you with margaritas, and I return with beer cocktails paired with some serious Southern Food. It’s American Craft Beer Week, y’all! The day I am about to recount for you actually kicked off Charlotte’s Craft Beer Week at the end of March, when the best club in town, the Charlotte Beer Babes, met up for a(...) The post Three Beer Cocktails appeared first on Love & Flour.
  • Five Days of Cinco de Mayo: Cilantro-Jalapeno Margarita

    5 May 2015 | 12:01 am
    Ahh, Cinco de Mayo. Let’s enjoy a margarita. All you need is some tequila (whoop whoop!) and orange, lemon, and lime juice. That’s it. Just mix your desired amount of tequila* with equal parts of the citrus juices. For this recipe, you need 2 tablespoons of tequila with 1 tablespoon of each citrus juice. Then add(...) The post Five Days of Cinco de Mayo: Cilantro-Jalapeno Margarita appeared first on Love & Flour.
  • Five Days of Cinco de Mayo: Mexican Bean Salad

    4 May 2015 | 4:49 pm
    If day three’s Cinco de Mayo recipe was the most difficult in this five-day series, I imagine Day Four’s will be the most polarizing. Bean salad? With herbs and citrus? Okay… Back in March, I posted a quinoa salad recipe that featured black beans and oranges. I promptly received feedback that people were willing to give it(...) The post Five Days of Cinco de Mayo: Mexican Bean Salad appeared first on Love & Flour.
  • Five Days of Cinco de Mayo: Mexican Breakfast Rolls

    3 May 2015 | 1:56 pm
    Day three of Five Days of Cinco de Mayo has the honor of  hosting the most complex recipe. Yeast, overnight rest time, and slew of ingredients are involved in these savory Mexican Breakfast Rolls. The original recipe called for using a 15-ounce package of pie crusts (two rounds) to make the rolls, but a self-proclaimed bread fiend, the(...) The post Five Days of Cinco de Mayo: Mexican Breakfast Rolls appeared first on Love & Flour.
  • Five Days of Cinco de Mayo: Overnight Oats with Mexican Chocolate Creme

    2 May 2015 | 12:01 am
    A lowly banana. Maybe a cup of yogurt. Just a cup of coffee with cream? The delicious but waste-expanding Asiago cheese bagel! This is what breakfast looked like before I started making overnight oats. By my estimates, I am about three years late on the overnight oats craze, and chances are you have seen them made every which way(...) The post Five Days of Cinco de Mayo: Overnight Oats with Mexican Chocolate Creme appeared first on Love & Flour.
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    Bakery Industry

  • Winkies Goes For Premium Centre Filled Cakes

    30 Apr 2015 | 11:35 am
    Winkies   brand owned by  Dream Bake Pvt Ltd  has  focused on  premium cake category  with  innovative packaging  and  price  .Winkies  has wide range of premium range of swiss rolls , cupcakes , cream filled cake slice  , muffins   . Winkies have charted  a  niche market  and has made mark on pan India basis .  It has launched  Centre filled   cakes .
  • Parle enters Sliced Cake Business

    12 Apr 2015 | 11:35 am
    Parle  India 's leading  bakery  manufacturer has  now  enter into lucrative business  of  sliced  cake  business  which has been dominated by Britannia for long . Some regional players  have also entered this category  companies  like  Monginis , Priyagold ,  Kitty  , Winkies   all have  launched  sliced cakes and other premium cake categories  .
  • Choco Chips is Now Choco Chunkies For Britannia

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

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

    15 Nov 2014 | 12:13 pm
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    Gourmet Cookie Bouquets Recipe Blog

  • Eggplant Parmesan Recipe

    21 May 2015 | 4:06 am
    Homemade Eggplant Parmesan Eggplant Parmesan is a classic Italian recipe that is simply delicious. It is a hearty and filling meal that features eggplants, tomatoes, fresh mozzarella cheese, and aromatic herbs. This eggplant parmesan recipe is more of a lasagna dish and can feed a family of four with plenty of leftovers. Since all of the ingredients in this eggplant parmesan recipe are fresh, it does take a little more time to prepare but the end result will be well worth the effort you put into each step. Picture courtesy of 3liz4 on Creative Commons. Eggplant Parmesan Recipe Homemade…
  • A Sweet Favor – Cookies!

    19 May 2015 | 4:00 am
    Add Delicious-ness to the Party If you're throwing a bridal or baby shower, you'll want to include memorable favors for your guests to take home. Some people even choose to give favors at children's or adults' birthday parties, too. No matter the reason for your celebration, one good idea is to give a favor that the guests will really enjoy. How about something scrumptious like cookie favors? Image by hindsightbride on Flickr Introduction to Cookies Baking in Style Cookies can come in every shape, size, color, and type imaginable. Today's gourmet cookies are wonderful treats all by…
  • Easy Blueberry Cobbler Recipe

    14 May 2015 | 4:00 am
    Homemade Blueberry Cobbler Recipe A cobbler is like a pie except it has no bottom crust. Blueberry cobbler is a traditional American recipe that is a sweet blueberry filling topped with a pastry dough and baked. It can be sweetened with a sugar and other things such as fresh summer peaches can be added for a unique and unexpected flavor. This blueberry cobbler recipe features a little lemon juice and cinnamon for a different flavor combination that will definitely taste like a gourmet dessert. So break away from the trendy NY cheesecake with blueberry topping and try an old classic dessert…
  • The Best Waffles Ever

    12 May 2015 | 4:00 am
    Liege Waffles are the Best Ever! Last year, my husband and I spent a week touring the country of Belgium with extended stops in Bruges, Brussels, and Antwerp. Some of our fondest memories are of the food - fine Belgian chocolates, paper cones full of fries and of course, waffles. I came home a full 5 pounds heavier! Photo Credit: Liege Waffles When it comes to waffles, no one does it better than the Belgians. Around every street corner, you'll smell the sweet aroma of waffles being cooked and people snacking on little waffles in wax paper. One day in Brussels, we just couldn't pass up this…
  • Strawberry Rhubarb Cobbler Recipe

    7 May 2015 | 4:00 am
    Homemade Strawberry Rhubarb Cobbler Recipe Strawberry rhubarb cobbler is a popular southern dessert. Rhubarb is a plant that is classified as a vegetable. Although the leaves can be toxic, the rose red colored stalks are commonly used in cooking. Rhubarb has a tart flavor that pairs perfectly with the sweetness of strawberries. This strawberry rhubarb cobbler recipe is easy to make and will be enjoyed by your family and friends. Serve it up with a scoop of ice cream for brownie points from the kids. How To Make Strawberry Rhubarb Cobbler Strawberry Rhubarb Cobbler Recipe Picture courtesy…
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  • Stork Baby Shower Cupcake Toppers {How To} (Marian (Sweetopia))
    18 May 2015 | 9:39 am
    I’m so excited for my brother Thomas and his wife Lisa, who will be expecting their first baby this July. They’ve chosen to not find out about the baby’s gender until birth, leaving... Visit to view the entire post.
  • Lemon Cupcake Recipe + Bunny Cookie Pops (Marian (Sweetopia))
    31 Mar 2015 | 7:26 pm
    Just in the nick of time for Easter, I’ve got a new recipe to share with you. Being pressed for time, this recipe is semi-homemade with a bit of a twist (details in the recipe below).... Visit to view the entire post.
  • Mini Easter Cookie Pops (Marian (Sweetopia))
    28 Mar 2015 | 3:43 pm
    Happy spring! Although my yard still looks white, these bright colored cookies certainly helped usher in a spring kind of feeling, and of course the cookie shapes were selected for upcoming Easter.... Visit to view the entire post.
  • Mini Valentine Gingerbread Houses (Marian (Sweetopia))
    21 Jan 2015 | 5:25 pm
    Hello sweet friends… Greeting you from the land of mini Valentine gingerbread houses. Perched snugly on the edge of a my favorite mugs, so simply decorated but inexplicably endearing in person... Visit to view the entire post.
  • Red Velvet Cupcakes & Cream Cheese Icing (Marian (Sweetopia))
    10 Jan 2015 | 6:20 pm
    Playing with legos, playmobile, doing puzzles at the cottage, staying up late playing “Go-Fish” in the dim light of our camping lanterns (sorry Dad, that’s why the batteries needed... Visit to view the entire post.
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    Gluten Free Canteen

  • Very Lemon Poppy Seed Cake

    19 May 2015 | 3:05 am
    If you like lemon and poppy seeds, you’re going to love this cake. It’s dense, kind of old-fashioned and happens to have more than four gazillion poppy seeds in it. I know because I counted them after spilling a bunch (not in the cake) on the floor.  About those seeds.  I buy poppy seeds by the pound from Keep them covered tightly in the freezer and they won’t get rancid. If you buy poppy seeds in the jar from the grocery, give them a sniff before using because their shelf life is a lot like my shelf life in a hot summer day (give me air conditioning or give…
  • Homemade Fig Newtons

    12 May 2015 | 3:09 am
    These homemade gluten-free fig newton clones are my latest favorite child (sorry, kids).  To roll dough into an evenly thick-ish rectangle while making sure it stays chilled takes some practice. It takes a little work getting just the right amount of filling in the center. Think of the filling as a gooey fruit roll-up. If your hands are damp, the filling can be shaped any way you like. It also helps avoid the dreaded gooey fig getting stuck to your hands. Damp hands will also help when smoothing the dough (or using your fingers to paint dough cracks that might form). Baking a couple of…
  • Big Fat Funfetti Cake

    5 May 2015 | 3:07 am
    Know what’s great about celebrating holidays, including Mother’s Day? Cake. That’s what. No need to go out and buy stuff that costs too much or isn’t really all that interesting. No need for a box of stale, too expensive chocolate that has all those icky (soft) fillings. No need to buy flowers and find out that the best ones are the same price as a mortgage and the cheap stuff is spray-painted some cheery color. No need for the ubiquitous gift basket filled with lotion that says no-scent and what they mean by that is it doesn’t smell all that much if you have a…
  • Simple Orange Scones

    28 Apr 2015 | 3:06 am
    These orange scones are simple, quick and mighty good. A little orange zest, a little orange juice, a little mixing, a bit of baking and you’ve got scones. I know scones are usually stuffed with things like currants, nuts, chocolate chips, even bacon, and cheese. But sometimes a simple flavor without all the extra stuff is just right. And possibly because I couldn’t find anything in the cupboard to add to the dough and was way too lazy to go to the store one whole block away is not a factor at all (snort). I know (read: very lazy). But turns out, these are pretty good without…
  • Mile High Ambrosia Pie

    21 Apr 2015 | 3:16 am
    It’s always a good day for pie. Ambrosia pie, in fact.  Or mile high pie, as we call this thing.  Ambrosia, turns out is an old-timey dish that bears little resemblance to today’s concoction. Originally it was a layered dessert starring fresh oranges, fresh coconut and an awful lot of sugar. Oranges were beginning to show up all over the country via railroad and coconuts were arriving by boat (I assume by boat). Ambrosia was a treat. But then as time went by and specialty food became more available, the lowly marshmallow made its way into Ambrosia. That happened when…
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  • Cherry Rhubarb Pie with Cream Cheese Crust

    28 Apr 2015 | 11:02 am
    Necessity is the mother of invention and Angie is the Mother of Sam, who can’t have strawberries.  In a melodramatic panic at the end of rhubarb season, Angie and I […]
  • Lemon Stuffed Rosemary Roasted Chicken

    16 Mar 2015 | 10:10 am
    Holy moly, it’s been how long since our last post?  That’s at least two molys.  I’m in Chapter 3 out of 25 in the novel, stuck somewhere in Mesopotamia, 2500 […]
  • Chicago Style Deep Dish Pizza

    16 Jan 2015 | 2:04 pm
    There’s a lot to miss about Chicago: world class museums, great Zoos, Navy Pier, mediocre sports franchises with oddly passionate fan bases…a list we look back on with fond remembrance. […]
  • Paddock Sour Cream Coffee Cake

    11 Dec 2014 | 2:44 pm
    I love family recipes, mainly because someone in the family emails them to us and I can copy and paste them into a post.  As an added bonus, Angie did […]
  • Sam’s Wedding Cake-8 Layer-Two Tiered Rustic Sponge with Stabilized Whipped Cream and Raspberry

    13 Nov 2014 | 10:57 am
    We’re less than a year away from Sam and Alex’s wedding, which means I needed to practice stacking a whole lot of moist (floppy) chocolate sponge cake on top of […]
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    The Cake Lovers

  • “Painter Hedgehog”

    Lily Vanilly
    28 Apr 2015 | 7:57 am
    There is a romantic story behind this birthday cake. It was ordered by a young woman as a gift for the birthday of her loved one, who is a talented artist. The Hedgehog symbolizes the... The post “Painter Hedgehog” appeared first on The Cake Lovers.
  • Lemon Raspberry Cake

    lynn in ma
    23 Apr 2015 | 6:23 am
    This cake is one of my favorites and the recipe is often requested of me by friends and family members.  The cake is imbibed with a sweet and tart lemon syrup, with layers of buttercream, lemon... The post Lemon Raspberry Cake appeared first on The Cake Lovers.
  • Eugenia de Pool‎

    Patrick Mcgaw
    11 Apr 2015 | 10:02 am
    This cake was created by Eugenia de Pool‎ from Monterrey Nuevo Leon, Mexico. The post Eugenia de Pool‎ appeared first on The Cake Lovers.
  • Frozen Cake

    29 Mar 2015 | 2:45 pm
    We made this cake for the baby of a friend of aurs. We enjoi making it. Hope you like it! The post Frozen Cake appeared first on The Cake Lovers.
  • Hand painted wedding cake

    18 Mar 2015 | 5:43 pm
    3 tier Cake. The middle tier is a hand painted design flowers 360 The post Hand painted wedding cake appeared first on The Cake Lovers.
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  • 30 Beautiful Flower Cake Decorations from Around the Web

    22 May 2015 | 12:40 pm
    Posted:  Friday, May 22, 2015 - 2:30pm Whether you are searching for wedding cake ideas or if you just want to wow your crowd at the next garden party, flower cakes are the way to go. They are pretty, delicate and have the prettiest color combos which makes flowers the perfect way to decorate your “flour” concoctions. Especially during spring, flower cakes are the answer to your creative dessert queries.
  • 15 Beautiful and Delicious Flower Cupcake Recipes for Spring

    15 May 2015 | 6:01 am
    Posted:  Friday, May 15, 2015 - 7:45am Ah, cupcakes. The little hand held desserts of perfection. There isn’t much better in life than a cupcake and a glass of milk sitting in front of you, ready to be eaten in just a few short moments.And since it’s spring and there are flowers in bloom everywhere you turn, we couldn’t help be inspired by the nature around us and bring it into the kitchen for some amazing dessert designs.
  • 25 Beautiful & Delicious Flower Cookie Recipes

    12 May 2015 | 12:21 pm
    Posted:  Tuesday, May 12, 2015 - 2:00pm Flower Cookie Image Supplied by Cooking ClassyApril showers bring May flowers, so during this beautiful month of May, Solo Foods will be rolling out some of our favorite flower (or is it flour?) baking recipes for you and your family to enjoy during spring!
  • Celebrate Mother’s Day and Treat Yo’ Self to Great Dessert!

    7 May 2015 | 10:27 am
    Posted:  Thursday, May 7, 2015 - 12:15pm We all know the saying, “a mother’s job is never done,” and for those who are moms, that saying is completely true. Being a mom is one of the most demanding, tiresome and entirely rewarding jobs you could ever have. So what comes with this kind of hard work and effort? Some recognition and R-E-S-P-E-C-T!
  • 25 Desserts the Remind Us of Spring

    30 Apr 2015 | 11:04 am
    Posted:  Thursday, April 30, 2015 - 12:15pm
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  • Red Velvet Butterscotch Cake

    25 May 2015 | 2:15 am
    This is another recipe made in my fantastic multicooker from Redmond. Have you seen my other ones for mini churros and chocolate bread witha lime curd swirl? Check them out if you haven't already.The RMC-M4502E multicooker is so versatile. If you are thinking it’s just a slow cooker, you’d be wrong, it is so much more! Don't get me wrong, it can be a slow cooker, but in this you can also steam food, fry, bake bread, cook pasta, cook meat, soups, stews, make cakes, you name it.And that’s what I did this time in the multicooker – I baked a cake.To give things a bit of a twist, I…
  • That's What I Call New #6

    25 May 2015 | 12:52 am
    This post was supposed to go out last week, but I had two power cuts last Saturday that put paid to that! And now I’m desperately trying to get ready for a Eurovision shindig tonight!Nonetheless, this is the sixth instalment of my series, I like to call ‘That’s What I Call New’. A round up of a few things I have been sent to try out.First off, a savoury sampling and it’s a Chicago Town pizza. Chicago Town have launched a new range of pizzas called The Takeaway which come to you with a dough that isn’t pre-cooked . It rises in your oven to give you that fresh Takeaway taste. I…
  • Blackberry Cake with Lemon Buttercream

    21 May 2015 | 11:00 am
    If you are a regular Cakeyboi visitor then you may be familiar with the fact that I am not averse to using food colouring and artificial flavourings on occasion.Some of you may baulk at that, but I can honestly say it’s not something I have sweated over very much in my life. If it were that bad, I’m sure the Food Standards Agency would have banned it all by now.I thought I would try and give a cake natural ‘pop’ for a change however and my initial plan was a blueberry cake. As my local supermarket were fresh out, I plumped for plump, juicy blackberries instead. And I’m glad I did.I…
  • Pistachio & Limoncello Cookies - The Ultimate Party Ring

    18 May 2015 | 11:00 am
    Our WH Smith’s in Dundee is closing – no idea why. It will leave the city with only two small Smith’s outlets – one in a hospital, the other in the railway station.Anyway, they are having a clearance sale and I picked up a few cookbooks – as is my want. I came across one book, by a famous TV chef and saw a recipe for these cookies and decided, as they are Italian, that they would be a perfect entry into my Treat Petite Challenge this month. The theme is Eurovision countries and any petite treat from a participating country is permitted.Italy didn’t participate in the Eurovision…
  • Raw Chocolate and Pear Fudge

    14 May 2015 | 11:00 am
    This is another of my line of raw ‘fudge’ recipes made in my fantastic Froothie Optimum 9400.This is not fudge as you know it. No refined sugars or bad fats in this. It’s a combination of dried fruits, some coconut butter, agave nectar and raw cacao powder. Just four ingredients whizzed up in my blender, it’s as simple as that.I came across dried pears in my local supermarket. It was a dried fruit I’d not actually seen before and I picked up a couple of packs as I thought they would be really tasty. Then I got to thinking that pears go really well with chocolate and that is kind of…
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    the perfect loaf

  • A Trip to Northern Italy (and What I Did with My Sourdough Starter)

    23 May 2015 | 3:01 pm
    I’ve been separated from my good friend ‘baking’ for a short stint, but only because I traveled out to northern Italy, specifically the Veneto region, to attend a very important wedding: my brother’s! His fiance and her family live in the area but most of my family is in the south, with just a few ... The post A Trip to Northern Italy (and What I Did with My Sourdough Starter) appeared first on the perfect loaf.
  • 100% Whole Wheat Sourdough

    11 Mar 2015 | 4:12 pm
    I’ve made whole wheat sourdough in the past but never a fully whole grain version, I typically mix in some white flour or sift out the bran, never to return. However, this entry is a true 100% whole wheat sourdough, through and through, and I have to say its taste really surprised me. Not too ... The post 100% Whole Wheat Sourdough appeared first on the perfect loaf.
  • My Top 3 Leftover Sourdough Starter Recipes

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

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

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

  • Saint Honoré, World Baking Day and Birthdays

    Jill Colonna
    16 May 2015 | 7:19 am
    Happy Saint Honoré Day!  Today on 16th May the French celebrate the Patron Saint of French bakers. Don’t you love it?  What better way to start the day with homemade bread to join in the fête. Truth be told, when bread is so cheap and delicious here, I find there’s not enough motivation to make my own bread. So to change habits this year, I baked something this morning a little different than what we see in our local boulangeries - chocolate bread. It wasn’t sweet but pretty solidly packed with good dark chocolate and added extra grains.  I’ll post the…
  • Lenôtre Tea Salon, Cour de Senteurs Versailles

    Jill Colonna
    8 May 2015 | 10:08 am
    As I stood there thinking about asking for some bread – or dare I say, brioche – at the massive gates to the Château de Versailles, I realised that we could eat macarons and pastries instead, just next door. Would you believe we live not far from Versailles and yet I’ve never visited La Cour des Senteurs? The courtyard has, however, not long been renovated and celebrates the history of perfume around the 18th Century. Thanks to my friend, Francis, I have now discovered a quiet sanctuary of fragrances just 100m meters away from one of the biggest tourists attractions in…
  • Teatime in Paris Now Released in the UK!

    Jill Colonna
    7 May 2015 | 2:28 am
    The big day has finally arrived. “Teatime in Paris: A Walk Through Easy French Pâtisserie Recipes” is now released in the UK! It’s available in Waterstones and independent bookshops, and online stores such as The Book Depository and Amazon (who released it slightly earlier than planned, and in the US they’ve pushed release forward to 30 May). All this means that reviews are now open! I’m thrilled to see lovely reviews come in today! A huge thank you to Jacqueline Brown of French Village Diaries and Janice Pattie of Farmersgirl Kitchen, who have both…
  • Teatime with Theodor Launch of Absolu Oolong Tea

    Jill Colonna
    4 May 2015 | 6:58 am
    As a Brit, I am used to my classic and familiar, comforting teas. English Breakfast, Darjeeling, Ceylon, Rooibos and Earl Grey are no strangers to my teapot and dare I say, I love to add a tiny little nuage or cloud of milk to my cuppa, which probably has tea connoisseurs throwing their hands up in horror.  More French in style, the evenings call for lighter, calming infusions such as verbena and a widening range in my cupboard of fragrant green teas. So when I heard from my sweet friend, Francis, about an exciting launch last week of a tea made by creator, Guillaume Leleu (aka…
  • A Royal Baby Girl? It’s Teatime at Pippa’s Party Pieces!

    Jill Colonna
    3 May 2015 | 8:25 am
    Oh we do like to hear wonderful news, don’t we? When we heard the announcement from Buckingham Palace yesterday (Sat 2 May) that the Duke and Duchess of Cambridge’s baby girl was born, out came the pink lights to flash on London landmarks, including Tower Bridge. In Paris, we brought out the red, white and blue macarons to throw a tea party for a baby princess. As the royal family are busy debating the baby’s name, Pippa Middelton has also been so kind to  celebrate the arrival of Teatime in Paris by sharing one of the new recipes with readers on her blog, Party…
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    Top Bread Machine Reviews 2015

  • The Healthiest Whole Wheat Bread

    22 May 2015 | 2:44 am
    The Healthiest Whole Wheat Bread You Can Find   Difference Between the Good Kinds and the Bad A lot of people avoid eating bread because they are afraid of eating too much carbs. But carbs can actually be good for you. For example, whole wheat bread is definitely one of the healthiest options you can eat. It’s got a ton of fiber, protein, Vitamin B, Vitamin E, and minerals. However, commercially made “whole wheat” bread strips away all the nutrients and replaces them with artificial additives and preservatives. Here is an example of an unhealthy bread: See how much more chemicals…
  • 5 Simple Tips to Make Your Bread Machine Last For Years

    19 May 2015 | 4:03 am
    How to Make Your Bread Machine Last For Years Taking good care of your bread machine can save you a ton of money on the long run. Most of the problems can be easily avoided if users have taken the time to maintain and clean their machines. If you follow these simple instructions on how to take good care of your bread, I promise you that you will use yours for yeas and years. No more hassles on ordering replacement parts or dealing with customer service. Taking a look at these tips to make your bread machine last: 1. Oil the Kneading Blade Shafts. Be sure to periodically oil the kneading…
  • How To Get Rid of Holes caused by Bread Machine Paddles

    18 May 2015 | 10:45 pm
    How To Get Rid Bread Machine Holes While using bread machines  can be a fun and time-saving experience, these bread makers do come with one caveat. Many bread machine users complain about the giant, gaping holes underneath the loaf, caused by the kneading paddles. These holes make the bread look "unnatural", and they also cause problems when you slice the bread. Nobody likes these obscene flaws, especially when you put in the effort to make the perfect loaf. Thankfully, we have the solutions: The easiest way to eliminate the holes caused by the kneading paddles is to remove them after the…
  • Troubleshooting Bread Machine Baking Problems

    17 May 2015 | 3:36 pm
    Troubleshooting Bread Machine Baking Problems Just when you expect a perfect loaf from your bread machine, something goes horribly wrong. It isn't unusual, especially if you're trying out a new recipe for the first time. Here are some simple tips  to help you get the perfect loaf. Crust Problem: Crust is Too Thick Stop the baking cycle a few minutes before it is complete. Take out the loaf immediately after completion. Try using flours that contain more gluten. It will help the dough rise a little more and give you a thinner crust. Problem: Crust is Too Light Use a higher temperature during…
  • Top 5 Reasons Why You Will Love a Bread Machine

    15 May 2015 | 1:24 am
    Top 5 Reasons Why You Will Love a Bread Machine Bread making, or cooking in general, really makes eating more enjoyable. We can all agree that when you make something yourself, you can enjoy the fruits of your own labor. But what's stopping most of us from doing so is that we just don't have the time and effort. Here are 5 reasons why I use a bread machine 1. Save Time and Effort on Cooking Bread With a bread machine, I don't have to spend 20+ minutes kneading the bread myself. A bread machine can do all the kneading within 5 minutes. Also, the bread rises higher and the texture is finer…
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