Baking

  • Most Topular Stories

  • Savory Cream Cheese Biscuits

    BoB - Bake or Break
    Jennifer McHenry
    15 Sep 2014 | 9:06 am
    We’re still a few days away from the official beginning of fall, but football season is already in full swing. Having graduated from Ole Miss, one of the best tailgating schools there is, I feel like I know a little about tailgating food. Granted, most of Ole Miss’ tailgating involves food served on fine linens and silver and eaten by […]
  • The Tokachi Food Challenge

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

    Flourish - King Arthur Flour's blog
    Natasha Wood
    15 Sep 2014 | 10:01 pm
    I love fairs. And I have a feeling that I’m not alone. There’s just something about the sun setting on flashing rides, the sweet aroma of fair food, and smiling families that’s… magical. The Ferris wheel, fried dough, and adorable cows – these are just a few of my favorite fair things, discovered this summer at the Washington County Fair in Greenwich, NY. Julia Reed, our multimedia producer (and photographer for this blog post) and I had a great time in Greenwich – join us on this photo tour. The folks in Greenwich offered plenty of fried dough, a county fair staple.
  • Emergency dough question

    The Fresh Loaf
    108 breads
    16 Sep 2014 | 11:21 am
    Emergency dough questionSubmitted by 108 breads on September 16, 2014 - 11:21am.I am making a bread that calls for 24-hour refrigeration after four stretch and folds. The dough then goes directly into the oven. I actually only have time today to make this bread. Can anyone translate the 24 hours in the fridge to time on the counter? Should I just shape, let rise, and see what happens?Please send responses ASAP. Thanks.P.S. I feel safe among friends here using the words "dough" and "emergency" in the same sentence. Not everyone would understand that.
  • Skin Benefits for the Yoga Skeptic

    Sugarlaws
    katy
    16 Sep 2014 | 3:23 am
    One thing I love about yoga is that it’s not just exercise — it’s great for your mind, body and your skin. Yoga requires a lot of deep breaths that deliver more oxygen to your skin, and is known to help increase circulation to help flush out toxins Doing yoga also improves flexibility, energy and posture, and builds core strength in a low-impact, relaxing way. It even helps with stress and immune system function, and has been linked to lower cholesterol. Best of all?  You can do it in a studio or right at home!  There are great videos, websites, and apps to teach you the positions,…
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    Frolic Hawaii» Baker’s Hours

  • The Tokachi Food Challenge

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

    Ed Morita
    11 Aug 2014 | 9:00 am
    This is the second part of my story about how I found my way back into the kitchen after a near career-ending injury. Read Part 1. I set a goal — to find a way to cook at the Hawaii Food & Wine Festival. Given all the chefs I had met, I was sure one of them wouldn’t mind having an extra pair of hands. I was surprised at how easy this turned out to be once I had become clear in what I wanted. While talking to Kealoha Domingo about a fundraiser for Papahana Kualoa, I mentioned that I had always wanted to experiment with sour poi to make sourdough bread. Domingo had lots of pa‘i‘ai…
  • Party pics: Sailor Jerry Hangover Breakfast

    Ed Morita
    7 Aug 2014 | 8:50 am
    Young’s Market closed out the Pacific Ink Expo with a special “Sailor Jerry Hungover Breakfast” that took place Tuesday evening At Downbeat Lounge. Along with breakfast grub, plenty of Sailor Jerry drinks flowed throughout the gathering. Sailor Jerry’s Brand Ambassador Paul Monahan was on hand to share stories along with spiced rum cocktails like the “Old Ironside” and my personal favorite, “Shave and a Haircut.”
  • Course Correction – part one

    Ed Morita
    5 Aug 2014 | 9:00 am
    Recently a friend read my palm and observed that my lifeline forked and then merged, indicating that my life had gone off course before returning to its intended path. Not one to believe in palm reading, I nevertheless couldn’t help thinking she was right. In 2009, I was the Pastry Chef at Longhi’s Restaurant. My right hand was crushed in a work accident. No bones were broken, so I expected to be back at work as soon as the swelling went down. Instead I learned that there are far worse injuries than broken bones. It took two weeks for the swelling in my hand to go down enough for the…
  • Party pics: Le Diner en Blanc

    Ed Morita
    21 Jul 2014 | 9:10 am
    The international dining experience, Le Diner en Blanc, took place Saturday night for the first time in Hawaii. Equal parts pop-up and flash mob, guests are brought to an undisclosed location with instructions to bring, a table, chairs, table settings, and to dress all in white. For the inaugural event, hosts Maleko McDonnell, Aubrey Akana and Malie Moran brought bus loads of people decked out in their best white outfits to dine on the grounds of the historic Iolani palace.
 
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    Flourish - King Arthur Flour's blog

  • Blue Ribbons, Ferris Wheels, and Fried Dough

    Natasha Wood
    15 Sep 2014 | 10:01 pm
    I love fairs. And I have a feeling that I’m not alone. There’s just something about the sun setting on flashing rides, the sweet aroma of fair food, and smiling families that’s… magical. The Ferris wheel, fried dough, and adorable cows – these are just a few of my favorite fair things, discovered this summer at the Washington County Fair in Greenwich, NY. Julia Reed, our multimedia producer (and photographer for this blog post) and I had a great time in Greenwich – join us on this photo tour. The folks in Greenwich offered plenty of fried dough, a county fair staple.
  • An “ah-ha!” moment

    PJ Hamel
    13 Sep 2014 | 10:01 pm
    The other day I experienced one of those “Oh DUH” moments that got me so excited, I could hardly wait to share it with you here. Now, before you get all worked up, I have to warn you: this may very well be something you figured out years ago, and have been automatically applying to your baking ever since. If this is the case – bear with me, and with the rest of us who weren’t bright enough to discover it earlier. Without further ado, today’s earth-shattering baking news is… When you’re dividing your pastry for a double-crust pie, the bottom crust should…
  • Pumpkin Cake Bars with Cream Cheese Frosting

    PJ Hamel
    11 Sep 2014 | 10:01 pm
    There’s probably not a more universal American experience over the past 45 years than Sesame Street. And if you’ve sat on the couch with a giggly 3-year-old watching Big Bird and Cookie Monster, you’ve probably heard this song: One of these things is not like the others, One of these things just doesn’t belong, Can you tell which thing is not like the others By the time I finish my song? See the two frosted bars above? They look and taste incredibly similar, but there’s a fundamental and important difference between them. Can you guess what it is? OK,…
  • Introducing the New King Arthur Flour Bake Truck

    Natasha Wood
    10 Sep 2014 | 10:33 pm
    King Arthur Flour is excited to introduce (drum roll, please) our brand new Bake Truck! Pretty snazzy, right? You can’t miss this truck. With its 22′ spatula on top and rolling pin bumper, it makes quite an impression. As you can imagine, we’ve received many waves and honks on the highway. The truck is outfitted with two convection ovens, a refrigerator and a freezer–and is surprisingly spacious. If you’re an avid King Arthur Flour fan, you’ve probably heard of our Bake for Good initiative. King Arthur Flour is on a mission to inspire people to do good…
  • No Kid Hungry

    Julia Reed
    8 Sep 2014 | 9:01 pm
    September is Hunger Action Month. To kick it off, King Arthur Flour is proud to announce our partnership with Share our Strength’s No Kid Hungry, and our joint mission to end childhood hunger nationwide. All year we’ll be encouraging people just like you to help us by hosting a bake sale in your community, and donating the proceeds to No Kid Hungry. Since 2011, No Kid Hungry has helped provide at-risk children with more than 28 million school breakfasts, and 6 million summer meals. Unfortunately, the need is great, and it will require many communities working together to end this…
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    BoB - Bake or Break

  • Savory Cream Cheese Biscuits

    Jennifer McHenry
    15 Sep 2014 | 9:06 am
    We’re still a few days away from the official beginning of fall, but football season is already in full swing. Having graduated from Ole Miss, one of the best tailgating schools there is, I feel like I know a little about tailgating food. Granted, most of Ole Miss’ tailgating involves food served on fine linens and silver and eaten by […]
  • Brown Sugar Apple Cobbler

    Jennifer McHenry
    11 Sep 2014 | 9:13 am
    During my school years, I always associated the beginning of a new school year with fall, despite the fact that late August in Mississippi feels nothing even remotely close to fall. In fact, summer can last well into October. But, back-to-school clothes are notoriously far more appropriate for fall than summer. I tended to pick out lots of new fall […]
  • Ricotta Almond Pancakes with Cinnamon Pear Topping

    Jennifer McHenry
    10 Sep 2014 | 11:00 am
    I do a lot of breakfast and brunch baking. We’re talking muffins, biscuits, etc. But somehow in all the years of BoB, I’ve never shared pancakes with you. I have no idea how that has happened. But, we are going to remedy that in a big way with these beauties. A few weeks ago, I went to brunch with some […]
  • Favorite Fudgy Brownies

    Jennifer McHenry
    8 Sep 2014 | 12:03 pm
    As far as I’m concerned, it’s tough to beat a batch of homemade brownies. Sure, I like more elaborate things, too, but there’s just something so perfect about a freshly baked brownie. I’ve often said that brownies are a great starting point for new bakers. But, they’re also a rewarding, delicious thing for more experienced bakers. I couldn’t begin to […]
  • Cherry Almond Blondies

    Jennifer McHenry
    4 Sep 2014 | 10:13 am
    I always liked going back to school in the fall, but more for the school supplies than the actual classes. To be honest, I was usually bored at school. I grew up in a small town and went to a small school without a lot of nonessential classes or extracurricular activities. I always knew that my mother realized that I […]
 
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    The Fresh Loaf

  • Emergency dough question

    108 breads
    16 Sep 2014 | 11:21 am
    Emergency dough questionSubmitted by 108 breads on September 16, 2014 - 11:21am.I am making a bread that calls for 24-hour refrigeration after four stretch and folds. The dough then goes directly into the oven. I actually only have time today to make this bread. Can anyone translate the 24 hours in the fridge to time on the counter? Should I just shape, let rise, and see what happens?Please send responses ASAP. Thanks.P.S. I feel safe among friends here using the words "dough" and "emergency" in the same sentence. Not everyone would understand that.
  • Helo all

    SourTam
    16 Sep 2014 | 9:21 am
    Helo all Submitted by SourTam on September 16, 2014 - 9:21am.Nice to find home 
  • Nuts n Raisin Sourdough

    grdresme
    16 Sep 2014 | 6:10 am
    Nuts n Raisin SourdoughSubmitted by grdresme on September 16, 2014 - 6:10am.Last Saturday, I was fortunate enough to create this loaf. She was stunning! And tasted awesome too! Here is what I did:250 gr white flour 200 gr of whole wheat flour 50 gr rye flour 11 gr salt 50 gr mixed nuts (no walnuts) 50 gr raisins 50 gr rye starter 20 gr black syrup (treacle) 320 ml lukewarm water Rye flour for dusting 1) In a pan, bring the nuts to the boil in some water. Let it cook for 10 minutes. Take off the heat, add the raisins. Let it sit somewhere until further use. 2) Combine the flour and the…
  • Just had a delicious bread

    sirrith
    16 Sep 2014 | 4:35 am
    Just had a delicious breadSubmitted by sirrith on September 16, 2014 - 4:35am.At Bread Street Kitchen by Gordon Ramsay.  I'd love to know how to approximate it at home.  It was a artisan-style boule, the crust was moderately thick and crunchy, the crumb was tight (no big holes at all) and a medium brown, but incredibly light and fluffy, similar to tangzhong breads, the slices although about 1cm thick, were almost falling apart under their own weight.  Taste was quite complex, the slightest hint of sour, and noticeably sweeter than any other artisan bread I've had before, almost as though a…
  • Arts and Crafts Market # 7

    Mebake
    16 Sep 2014 | 4:08 am
    Arts and Crafts Market # 7Submitted by Mebake on September 16, 2014 - 4:08am.Last week marked the return of ARTE Dubai, following a summer break in August. A week earlier, I’ve baked three breads  in 3 days. The first was Rye Sourdough with multigrain, and then a new recipe of mine: Date sesame bread, and finally the all too popular: Roasted garlic bread from Hamelman's book :BREAD. As expected, the garlic bread sold out in 3 hours,  while the date sesame came in second, and finally the Rye multigrain; the word rye multigrain may have mislead many visitors into thinking that the bread is…
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    Sugarlaws

  • Skin Benefits for the Yoga Skeptic

    katy
    16 Sep 2014 | 3:23 am
    One thing I love about yoga is that it’s not just exercise — it’s great for your mind, body and your skin. Yoga requires a lot of deep breaths that deliver more oxygen to your skin, and is known to help increase circulation to help flush out toxins Doing yoga also improves flexibility, energy and posture, and builds core strength in a low-impact, relaxing way. It even helps with stress and immune system function, and has been linked to lower cholesterol. Best of all?  You can do it in a studio or right at home!  There are great videos, websites, and apps to teach you the positions,…
  • on being a working mom

    katy
    11 Sep 2014 | 7:13 am
    You may have noticed, in the six or so years since I started this blog, that I write very little about my job. In fact, for many years, I didn’t write about it at all.  I worked for a big, very prestigious, very conservative, white-shoe law firm in Manhattan, and I decided early on that the best policy for balancing my work life with my blog was to keep them completely separate.  If you met me in person during those years, I would happily have told you that I was a lawyer — but on the internet, I barely mentioned it at all. But, as you guys know, about a year ago I quit…
  • 3 Beauty Hacks for Busy Moms

    katy
    10 Sep 2014 | 3:25 am
    Finding time to take care of your skin as a new mom is a big challenge, but it’s essential that you try. A happy mom makes for a happy baby and you should never feel guilty about taking a couple of minutes for yourself to get ready in the morning.  Lack of sleep when caring for a baby can take a toll on your skin. It’s easy for new moms to neglect their skin — but taking a few minutes a day for your skincare routine can make a big difference.  I make sure to cleanse and moisturize daily, no matter what I have going on, to be kind to my skin. Plus, these new mom beauty tips…
  • surviving your first grandparent visit

    katy
    8 Sep 2014 | 8:31 pm
    I wrote a post over at SheKnows on a new mom essential: Surviving your first grandparent visit!  Whether your family is a huge help or drives you completely nuts (or a little of both!), I’ve got some tips to help you navigate smoothly.  The post was inspired by a really cute new movie, This is Where I Leave You, about four adult siblings who are “grounded” for a week after their dad’s death.  It stars Jason Bateman, Jane Fonda, and Tina Fey, and looks totally adorable — the perfect end of summer hit! Check out the full post on SheKnows here!
  • pink pleats

    katy
    8 Sep 2014 | 8:08 am
    One reason I’m actually sort of happy I didn’t go to Fashion Week: Bear got his first cold last week, and I promptly caught it from him about two days later.  So I’ve been completely knocked out this weekend, and very relieved I wasn’t dealing with traveling, hotels, crowds, or anything NYFW-related these past few days.  However, back when I thought I was going, I bought a few cute little outfits as potential choices to bring with me, and this romper is one.  I’m not sure it would have ultimately made the cut — it’s a little too casual…
 
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    My Sweet and Saucy

  • Behind the Scenes @ Sweet & Saucy Shop: How to Make a Bow

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

    admin
    3 Sep 2014 | 1:23 pm
    Hello! How are you folks doing on this fine summer afternoon? Over here, we’re fantastic! We’ve had a bevy of super fun cakes this season – bring em on! This week’s installment of Behind the Scenes is going to show you the insanely awesome Ronald Reagan head cake that Kyong made this week. Kyong is our head decorator, and we are all blessed to have someone so talented from whom we can learn, and believe me, we do. So much. Every day. Anyway, so you know, the order was a birthday cake for a lady obsessed with Ronald Reagan, requesting his head on a platter, with various…
  • Behind the Scenes @ Sweet & Saucy: Beehive Cake

    admin
    24 Aug 2014 | 5:06 pm
    Hey there! Hope you’ve been enjoying this series. We all have, on our side. It’s so great to be able to share our knowledge with you folks. This post is a wee bit less complicated than last time’s In-N-Out Burger cake. It’s an adorable, pretty simple, two-tiered buttercream cake, resembling a beehive; this is a perfect infant birthday cake, or even for the kid in you who thinks faces on little things never get old (they don’t for us, either). It is a collaboration with Kaytee in fondant, and Frances in buttercream. Here’s the finished product: So…
  • Sweet & Saucy Shop + Sweet Lucies

    admin
    18 Aug 2014 | 5:16 pm
    I am beyond excited to announce our new partnership with Sweet Lucies Ice Cream! If you haven’t tried their ice cream before then you are definitely missing out!  I have had it for years at different wedding industry events and parties and each time I found myself going back for seconds and wishing for thirds  So of course I thought it would be a great idea to partner with them on a new line of ice cream products for our bakery when they brought it up!  We have been working hard at recipe testing and are so excited to be launching this Saturday the 23rd from 1-3pm at our bakery in…
  • Behind the Scenes @ Sweet & Saucy: In-N-Out Burger Cake

    admin
    14 Aug 2014 | 12:00 pm
    Hello there! Hope your summer’s been going as well as ours has! We’ve been having so many cute cakes this season that we’re so excited to share with you! You might have seen on our Instagrams that we had an In-N-Out Burger carved cake, and you bet your booties that you’re gonna learn how to do it today! Kaytee‘s here to go through the steps with you! Here’s the final product: Now, let’s get down to the nitty-gritty. First, I cut out the letters for the logo out of fondant, then wrap them up and place them in the fridge. Then, I take the 10″…
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    Jenny Bakes

  • Pumpkin Protein Pancakes

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

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

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

    29 Jun 2014 | 11:21 am
    I was up early this morning with the dog and read about how another member of my World's Literature group had made some Icelandic dishes.  I haven't done much of that this year, so I started poking around the internet.  When I stumbled across pönnukökur, I decided to make a quarter recipe to try it out.  Icelandic pancakes are similar to crepes, with a slightly spongier texture due to the addition of both baking soda and baking powder.  Traditionally they are not served in the mornings, but for afternoon tea or dessert.  I broke tradition for time of day but did…
  • Eating Asheville High Roller Tour

    8 Jun 2014 | 4:26 pm
    This may come across as a paid advertisement post but isn't!  We went on the "high roller" tour from Eating Asheville on Saturday and had a great time.  We go up to Asheville a lot but don't always try new restaurants because we have some favorite places.  The tour took us inside six restaurants, none of which we had eaten at before.  They were very accommodating for dietary needs - we asked for no meat, another woman asked for no alcohol (although I'm pretty sure that's the higher cost for the 'high roller'), and one person didn't want shellfish.  Letting them know…
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    Real Baking with Rose Levy Beranbaum

  • The Undoing of a Revision: The UK Cake Bible

    14 Sep 2014 | 7:30 am
    How to Convert Recipes in the UK Cake Bible to Bleached Cake Flour When I originally revised The Cake Bible to the UK version, bleached cake flour referred to as self-raising, was available in the UK and commonwealth countries. This meant retesting and significantly revising the recipes for butter cakes as the flour already contained baking powder, and not necessarily the amount needed in the recipe, especially when baking soda was needed as well. Since that time, bleached flour has become illegal in the UK and commonwealth countries making the UK version no longer useful for the cakes…
  • Double Strawberry Ice Cream

    13 Sep 2014 | 7:30 am
    Ice Cream is my favorite dessert and I have developed many delicious variations from peanut butter to passion fruit ( The Pie and Pastry Bible). Thus far, however strawberry ice cream perfection has eluded me as the high water content of the berries results in frozen particles rather than 100 perfect creamy smoothness. I have an idea, though, and testing it will be very enjoyable. But meantime I want to share with you a terrific way to enhance the flavor of any strawberry ice cream. And until I perfect my own version, my commercial strawberry ice cream of choice is Hagendaz. Adding fresh…
  • Honey Cake for Jewish News Year's

    12 Sep 2014 | 3:53 pm
    Good news! The honey cake recipe from my upcoming The Baking Bible has just appeared in the August/September issue of Hadassah Magazine and also available on their on line site. This recipe was adapted from my dear friend and esteemed colleague Marcy Goldman, the authority of Jewish baking in Canada. Note: As there was room in the article only to give the weight for the flour, here are the rest of the critical weights: (They are now posted on the Hadassah site as well.) 4 large eggs: 7 ounces/200 grams canola or safflower oil: 7.6 ounces/215 grams strong black coffee: 8.4 ounces/237 grams…
  • Woody's Newest Sideline

    10 Sep 2014 | 7:30 am
    It has been almost a year since Woody made the move to nearby Pennsylvania. In addition to working with me on the upcoming Baking Bible, a near full time job, and organizing the office and new baking kitchen resulting from my move to New Jersey, he has also followed one of his other great passions: music. He began by donating to the local public radio station WNTI which resulted in his being invited to be a guest DJ on a show. In the late summer, WNTI public radio holds a three day music festival, "WNTI Stage," along the Delaware River in northwestern New Jersey. The music fest is their major…
  • Rose Knows: Honey

    9 Sep 2014 | 1:21 pm
    Here is the link to my latest contribution to Food Arts Magazine. This time the subject is all about honey. Click here
 
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    Nosh With Me

  • Santa Barbara Vino Train

    Hilary
    9 Sep 2014 | 9:07 am
    Over Labor Day weekend, two high school friends and I boarded the Vino Train to Santa Barbara to celebrate each of entering a new decade (eeks!) this year. I hadn’t been to Santa Barbara since college, and was excited for our daycation in such a beautiful town. The Vino Train, while attached to the Amtrak […]
  • Cupcake (ish) Tour of Hollywood (adjacent)

    Hilary
    5 Aug 2014 | 11:28 am
    Back in June, I went on another local food tour, this time the Cupcake Tour of Hollywood, or as I call it, Cupcake-ish Tour of Hollywood-adjacent. It wasn’t all cupcakes, and it wasn’t really in Hollywood. But on to the details… We walked a couple of miles and tasted six different treats including cupcakes, macarons, […]
  • Salted Caramel Chocolate Chip Cookies

    Hilary
    1 Jul 2014 | 11:09 am
    Leave it to me to get bronchitis in June. Not only was I incredibly sick and living on matzo ball soup and hot tea for two weeks, I wasn’t baking and had to miss two birthday parties and a wedding. Not fun! But the minute I started feeling better, I found myself in the kitchen […]
  • Dinner at Cucina Enoteca in Del Mar

    Hilary
    22 Jun 2014 | 3:36 pm
    I’m a sucker for brands who interact well with their customers (and especially potential customers) on social media. Last month I tweeted that I was super excited for dinner at Cucina Enoteca with my high school best friend while down in San Diego for Mother’s Day weekend, and within two minutes, @CUCINAenoteca responded, favorited my […]
  • The Counter #theNEWgoods and a Giveaway

    Hilary
    10 Apr 2014 | 10:51 am
    Disclosure: The Counter provided me with gift cards to enjoy a meal for the purpose of this blog post. I happen to love The Counter, so I jumped at the chance! I’m what some people may consider a picky eater. I’m very particular about what I like and don’t like, and that coupled with the […]
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    Baking Bites

  • Round Sandwich Cookie Pan

    Nicole
    16 Sep 2014 | 6:55 am
    Homemade sandwich cookies are a real treat, but they’re not the easiest type of cookie to make. Not only to they require both a cookie dough and a filling of some kind, but those cookie rounds need to match up perfectly to make your cookies look as good as they taste. There are a couple of ways of getting those cookie rounds to be the same. For instance, you can start with a log of dough and try to slice off even rounds, or use a cookie cutter on rolled dough. Both of these options work, but have some downsides. With the log of dough, you need to cut carefully to ensure that the cookies…
  • Ricotta Cheesecake Brownies

    Nicole
    15 Sep 2014 | 2:42 pm
    Cheesecake brownies are always a crowd pleaser because they combine two desserts into one delicious bite – and one delicious bite that you can pick up and pop into your mouth, rather than having to eat with a knife and fork. It’s a win-win dessert. I’ve been making cheesecake brownies for years and, while I’ve made variations on my basic cheesecake brownie many times to include Chocolate Cheesecake Brownies, Red Velvet Cheesecake Brownies and Zebra Cheesecake Brownies (that recipe is in The Baking Bites Cookbook!), they all use cream cheese as the base for the…
  • The Hello Kitty Baking Book

    Nicole
    15 Sep 2014 | 7:06 am
    Hello Kitty is a global phenomenon that is synonymous with cuteness. The Sanrio character appeals to kids of all ages – and to many adults, as well! – and her likeness is instantly identifiable. The Hello Kitty Baking Book turns that cuteness into something edible, with recipes for dozens of Hello Kitty-inspired baked goods that you can make in your own kitchen to celebrate a family member’s (or your own) love of all things Hello Kitty. The book begins with a brief introduction to the inspiration behind it and to basic baking tools that you will need before jumping into…
  • Chocolate Chip Banana Muffins

    Nicole
    12 Sep 2014 | 1:36 pm
    I love a good banana bread, and banana muffins are right up there on my list of great everyday baked goods, as well. A good banana muffin should have all the flavor of banana bread, but with the bonus of being even easier to make, since it requires a shortened baking time. I don’t always add mix-ins to my banana breads, however I often throw a generous handful of berries, nuts or even chocolate chips into my banana muffins to mix things up. These Chocolate Chip Banana Muffins are easy to make and absolutely delicious. They’re the kind of simple muffin recipe that should become a…
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    Cupcake Project

  • Bread Pudding Pie and a Vegan Wet Nelly

    Stef
    15 Sep 2014 | 7:07 am
    I baked bread pudding into a pie because that’s the crazy kind of thing I love to do.  The bread pudding pie experience is intense, ultra-carby goodness!  Pocketed in the flaky crust, the bread pudding stays super moist.  The only thing that could make bread pudding pie better would be to drizzle it with cream or to serve it à la mode. Here’s Where I Randomly Share A Poem As I sat down to write about this pie, I couldn’t get this childhood nursery rhyme out of my head:Read the full article here
  • 9 of the Cutest Marshmallows You’ve Ever Seen

    Stef
    11 Sep 2014 | 7:57 pm
    There’s this incredible company, Boomf, that prints your photos on marshmallows.  Just stop right there and think about how totally random and cool that is. You can print anything on the marshmallows – Boomf even lets you connect to Instagram and Facebook to grab photos.  You could print selfies (so much cooler than a photo cake), corporate logos, or images related to a party theme.  I decided to give voice to the marshmallows and to create nine of the cutest marshmallows you’ve ever seen.Read the full article here
  • Apple Pie Bison Chili

    Stef
    9 Sep 2014 | 12:34 pm
    Last night, my family and I sat around the table eating apple pie bison chili and talking about deep things – like how much we liked the chili.  We talked about how I made the apple pie bison chili in a similar way to more traditional chilis, but with chopped apples instead of tomatoes and with cinnamon, nutmeg, and cardamom in addition to the chili powder.  We debated over whether the chili was spicy enough – Jonathan would make it spicier, but my son and I thought it was perfect.  We ruminated on the sweetness – with a touch of brown sugar, this chili is ever so…
  • Free Delicious Doughnut Recipes eGuide

    Stef
    6 Sep 2014 | 7:30 am
    People keep saying that doughnuts are the new cupcakes.  Nothing is the new cupcake – that’s all I have to say about that.  But, there is no denying that donuts are trendy right now.  On a Saturday night, the line at a local doughnut shop, Strange Donuts, wraps around the block.  People can’t seem to get enough of the fried goodness. Read the full article here
  • Zingy Sriracha Brownies

    Stef
    3 Sep 2014 | 9:10 am
    As first bite, you might not realize that there is anything different about these Sriracha brownies.  Their texture is somewhere between fudgey and cakey and they spill fluffy, moist crumbs when you lift them (use a plate, please).  They are made with both dark chocolate and cocoa powder for a decadent chocolate flavor.  Everything seems normal… and then thirty seconds pass.  Suddenly, it hits you – a taste of Rooster sauce (a.k.a Sriracha),  just a little zing, bing, ba boom to liven up your dessert. You’re welcome.Read the full article here
 
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    David Lebovitz

  • Bob’s Bake Shop

    David
    13 Sep 2014 | 5:01 am
    Although people don’t hug in France, and to be honest, it kinda gives me the willies now, too – there are some people who I just can’t resist giving the ol’ wrap around to. (Which probably explains why a number of people back away when they see me coming.) One is a baker in San Francisco, who always seems to have a big smile on his face. I’m not sure what it is that makes me want to hug him, but perhaps I am hoping some of his good cheer will rub off on me — along with a touch of flour. Or else I’m still, hopelessly, Californian, and will never shake the…
  • Tarama

    David
    8 Sep 2014 | 2:55 am
    The first time I saw tarama, I hated it. It was a brilliant pink color, one not generally found in nature. And when I heard the paste was fish egg-based, I said, “Non, merci.” Since then, I’ve become a bit accro (hooked) on the Greek spread, and decided it was time to spread the word. And I’m not the only one who’s become a convert. Tarama is a very popular appetizer in Paris, and doesn’t need much introduction here as it’s widely available – even in supermarkets, next to other spreads like hummus and tapenade. (So take that, people who think…
  • Introducing the All-New Paris Pastry App

    David
    2 Sep 2014 | 11:35 pm
    I’m very excited to announce the release and relaunch of my Paris Pastry App. There are over 370 bakeries and pastry shops listed, with descriptions of what to get where you are there, opening hours, a glossary to common terms and pastries, links to websites and contact information, as well as multiple pictures from each delectable address, and maps to get you there. That’s over 700 photos of Paris pastries — so even if you don’t have a trip to Paris planned right now, you can savor the pastries until you come visit and sample them in person! The new app features a…
  • Tricotin (Dim sum in Paris)

    David
    1 Sep 2014 | 1:32 am
    One thing you probably don’t know about me is that I’m half-Chinese. Actually, I’m not officially half-Chinese, but I was unofficially adopted by two Chinese-American sisters, who have told me that I’m Chinese. Being Chinese has a host of advantages, which include learning how to open a métro door without actually touching the knob. And generally assuming that if you’re going out for Chinese food, that you order three or four times what you’re actually planning (or able) to eat, and taking the rest of it home. In San Francisco, I’ve seen people bring their own…
  • Our Tour de France, Part 2

    David
    27 Aug 2014 | 10:50 pm
    I, myself, have recovered better than my camera’s memory card, which is en route back to Sony, who said they would try to recover the rest of my trip photos. (Yes, I tried recovering software, none of which worked. And I passed on local outfit in Paris, who said they could give it a try…for €400 to €1000.) So in lieu of me shelling out the big bucks to get the photos back, I’m going to wait. And we’ll all have to be content with some photos I pulled from my iPhone because as much as I like you all, for a thousand euros, I could spend a week on a beach in Greece…
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    ChocolateMission

  • September 15th: Peanut Hottie Chocolate

    James Edwards
    14 Sep 2014 | 11:00 pm
    Kcal 83 Fat 1.4g Fat(sats) 1.2g Carbs 17.0g (per serving 20.0g) To our great excitement we were this week contacted by our friends at @PeanutHottie who informed us they had an all new product for us to try. Since we first got to sample their first of it's kind original Peanut Butter hot drink back in March we've been addicted to the stuff - we still can't get enough. If you missed our original review take a look (HERE). Well this week we got word of the all new Peanut Hottie Chocolate and we got sent a very generous box of from the Peanut Hottie factory - time for a review!Each Peanut…
  • September 12th: Fox's Rocky Big Eat Bars

    James Edwards
    11 Sep 2014 | 11:00 pm
    Kcal 218 Fat 11.0g Fat(sats) 6.5g Carbs 27.0g (per Original bar)Kcal 208 Fat 9.9g Fat(sats) 6.0g Carbs 28.0g (per Caramel bar)Fox's Rocky chocolate biscuits have been around forever here in the UK. They are most likely to be found inhabiting kiddies school lunch boxes as the small tasty chocolate bar treat to go alongside their apple and sarnies. Back in 2010 we reviewed the original Fox's Rocky Caramel Biscuit - See HERE. Just four years down the road it has to be said that the wrapper looks awfully dated doesn't it!? Well in addition to the new packaging design Fox's have now introduced…
  • September 10th: Oreo Triple Double Neapolitan

    James Edwards
    9 Sep 2014 | 10:00 pm
    Kcal 100 Fat4.5g Fat(sats) 1.5g Carbs 15.0g (per 21.0g cookie)As we mentioned a little while ago @AmericanSoda have recently stocked up on some of the latest Oreo flavours doing the rounds in the US at present. Here in the UK Oreos only come in a few flavours, the most common being the Oreo Originals and Oreo Double Stuff. Well in the US things are a little a different. Their Oreos aren't just more varied in terms of their flavours, no our pals over the Atlantic aren't even content with their Oreos being Double Stuffed - they have Triple Double Oreos!We got the chance to review these Oreo…
  • September 8th: Kit Kat Chunky Double Caramel

    James Edwards
    7 Sep 2014 | 11:00 pm
    Kcal 109 Fat 5.8g Fat(sats) 3.4g Carbs 12.8g (per 1/2 bar)After years of having to put up with the woeful effort of the current UK Kit Kat Chunky Caramel bar (See HERE) us Brits are now finally being treated to an all new variation of the flavour. With great excitement we read a few weeks ago that Nestle were now releasing a Kit Kat Chunky Double Caramel bar and our hopes were that we were going to get a Caramel Chunky that could match up to the awesomeness of the current Aussie version (See HERE). Take a look below to see what we made of it.The new bar comes in 42.0g size and is split into…
  • September 5th: Hotel Chocolat Hazelnut Chocolate Spread

    James Edwards
    4 Sep 2014 | 11:00 pm
    Nutritional Information unavailableAfter our exploits reviewing Hotel Chocolat's Peanut Chocolate Spread the team jumped at the chance of reviewing their Hazelnut Chocolate Spread when offered. Many of the team are big fans of Nutella - who isn't huh!? Well these guys the got the treat of a lifetime with three of the team given their own tub to try out and give their own @ChocMission ratings.Just as the Hotel Chocolat Peanut Chocolate Spread the Hazelnut Chocolate Spread came in exactly the same 150.0g tub format. The description read  - 'the classic praline spread, made our way with…
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    CakeJournal.com

  • White Sour Cream Cake Recipe

    Rose
    16 Sep 2014 | 6:41 am
    I know there’s a lot of controversy over using cake mixes vs. baking from scratch, but I have to tell you – I am a cake mix girl!   The recipes are reliable and my clients absolutely love the flavor!  This White Sour Cream Cake is delicious, sturdy, and it never fails me! For the… [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…
  • Wilton Method of Cake Decorating Review + 2 Week Membership

    Farwa & Abeer
    10 Sep 2014 | 8:47 am
    I recently got the opportunity to review Wilton Method of Cake decorating by Emily Tatak, hosted by Creative Bug and I was very excited. You can watch the promo of this class here:  http://youtu.be/zNfih5ZVttw I am very fond of Wilton supplies as well as their cake decorating classes. After all, it was one of those… [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 Wilton Method of Cake Decorating Review +…
  • How to make a crybaby cake

    Farwa & Abeer
    8 Sep 2014 | 6:39 am
    Have you noticed how quickly a baby’s mood changes?! lol. One minute… they are happy and laughing and a minute later, they are crying their heart out…hehe. I think this crybaby cake says it all and it’s also great to serve at baby showers To make this cake, you will need the following supplies: Round… [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 crybaby cake…
  • How to Make Abstract Metallic Diamond Tiles for Cakes

    Farwa & Abeer
    4 Sep 2014 | 7:15 am
    We have been doing some work around our place and while shopping for tiles at Home Depot, it occurred to me that I can make similar tiles out of fondant and use them to decorate cakes! They are especially great to use on abstract cakes. I think it’s something different and “outside the box” that… [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 Abstract Metallic Diamond Tiles…
  • A New Look at the Crooked Cake: A Craftsy Class Review

    Rose
    2 Sep 2014 | 6:42 am
    It’s that time again… another Craftsy Class Review!   Today I want to talk to you about A New Look at the Crooked Cake by Colette Peters. Whether you call them crooked, topsy-turvy or wonky… there’s no doubt that these cakes are some of the most challenging!   In my four years of cake decorating, I’ve… [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…
 
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    Cupcakes Take The Cake

  • Rice Krispie Treat Cakes by Smashbakes

    11 Sep 2014 | 3:25 pm
    Ashley Khawsy, contributor to Cupcakes Take The Cake, is also the founder of Smashbakes Bakery based in Chino, California. She made these beautifully colorful Rice Krispie Treat and sprinkle-generous cakes. These are the perfect personal sized sweet for any celebration and can be customized to your specific needs. The best part? It's three layers of that childhood treat we all know and love,
  • The Huffington Post Uses Cupcakes Politically

    10 Sep 2014 | 10:35 am
    In a Facebook post today, The Huffington Post says it with cupcakes: "Westboro Baptist Church is coming to protest us here at HuffPost. Our message for them? Cupcakes. Lots of rainbow Baked by Melissa cupcakes. ‪#‎GodLovesCupcakes" I couldn't have said it better myself.
  • Here's the Cupcake Royale cupcake sundae

    9 Sep 2014 | 4:24 pm
    Here's the Cupcake Royale cupcake sundae, a photo by Rachel from Cupcakes Take the Cake on Flickr.It's got ice cream, whipped cream and a cupcake! I said no to hot fudge. It's intense, as befitting an $8 dessert. More photos later but I had to share this.
  • Greetings from Cupcake Royale in Seattle

    9 Sep 2014 | 4:20 pm
    Greetings from Cupcake Royale in Seattle, a photo by Rachel from Cupcakes Take the Cake on Flickr.I'm about to try a cupcake sundae with their peanut butter and honey cupcake! Full report to come.
  • What A Booty! Pirate Cupcakes

    7 Sep 2014 | 1:58 pm
    Check out these pirate cupcakes.
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    KUIDAORE

  • Granny Shu's Heirloom Recipes II - 30 August 2014

    26 Aug 2014 | 12:32 am
    I'll be teaching a new demo class - Part II of the Granny Shu series - at Shermay's Cooking School on 30 August 2014 (Saturday). For all inquiries, please call the school at +65 6479 8442 or 6479 8414, or email info@shermay.com "Scotch Egg"An old school classic given a Nonya makeover thanks to its punchily flavoured jacket of Sambal Babi-inspired sausage meat. Plus, divine the secrets to a scotch egg with a tender white and an unctuous yolk!Pork Belly Buns/Gua BaoFrom Momofuku and Baohaus in New York to Bao Bar and Flesh & Buns in London, this…
  • Granny Shu's Heirloom Recipes I - 17 August 2014

    12 Aug 2014 | 5:58 am
    I'll be teaching a new demo class at Shermay's Cooking School on 17 August 2014 (Sunday). For all inquiries, please call the school at +65 6479 8442 or 6479 8414, or email info@shermay.com My grandmother was and is my biggest inspiration in the kitchen. In this menu (as well as Menu II on 30 August 2014), I've revisited a selection of her treasured recipes and given them a modern spin. Versatile and scrumptious, they can work served at tea time, as appetizers when you entertain, or as small plates in your next dinner party menu.  Hae Bee Hiam Butter ShortbreadVery short and…
  • Fabulous Holiday Treats - 3 November 2013

    12 Oct 2013 | 2:00 am
    I'll be teaching a new holiday demo class at Shermay's Cooking School on 3 November 2013 (Sunday). For all inquiries, please call the school at +65 6479 8442 or 6479 8414, or email info@shermay.com To date, I understand that class is full. To everyone attending - especially the dearly familiar faces (you know who you are) - a huge thank you, and apologies for the radio silence.It's been quite a while since my last class (or my last post on this completely neglected blog, for that matter), so I daresay I'm really looking forward.2013 has been a challenging year on the family front,…
  • Fabulous Holiday Desserts - 27 & 28 October 2012

    8 Oct 2012 | 8:53 pm
    I'll be teaching a new holiday demo class at Shermay's Cooking School on 27 October 2012 (Saturday) and 28 October 2012 (Sunday). For all inquiries, please call the school at +65 6479 8442 or 6479 8414, or email info@shermay.comThe menu is as follows:Luxury Holiday Fruit Cake This is the indulgence without which the holidays would be incomplete. Boasting an extravagance of plump fruit, it is best made at least a month – ideally two – before serving to mature, mellow and be at its very best. So please do consider starting now!Stollen Dresden style stolen – the festive bread bursting with…
  • Fabulous Fall Desserts - 6 & 7 October 2012 classes

    23 Sep 2012 | 6:22 am
    I'll be teaching a new demo class at Shermay's Cooking School on 6 October 2012 (Saturday) and 7 October 2012 (Sunday). For all inquiries, please call the school at +65 6479 8442 or 6479 8414, or email info@shermay.comThe menu is as follows:Chocolate Cherry FruitcakeAn extravagance of tart Italian candied wild cherries, the best quality chocolate chips, and walnuts, and a finish of kirsch glaze, make this a very modern fruitcake Spiced Ginger CakeA rather generous amount of fresh young ginger, along with judicious spicing, give this moist cake its warmth and special depth of flavourMaple…
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    Cookie Madness

  • Layered Chocolate Dessert

    Anna
    16 Sep 2014 | 11:39 am
    In our family this dessert goes by the name “Layered Chocolate Dessert”. It’s descriptive, but not very exciting, so I had to laugh a little when I saw that it had resurfaced on Pinterest as “Chocolate Lasagna”. Way to get attention! I like it. And wouldn’t it be fun to serve it on lasagna night […]
  • Extreme Brownies: 50 Recipes for the Most Over-the-Top Treats Ever Review

    Anna
    12 Sep 2014 | 8:37 pm
    Today’s recipe is from Extreme Brownies: 50 Recipes for the Most Over-the-Top Treats Ever by Connie Weiss. Weiss, a pastry chef who sells her sweet treats at the Old Beach Farmers’ Market in Virginia Beach, knows a thing or two about brownies and shares recipes that live up to the book’s title. These deeply chocolate […]
  • Double Crust Peach Pie

    Anna
    10 Sep 2014 | 2:01 pm
    In the mood for some peach pie? If that’s a yes, here’s the perfect recipe. The original version was on Taste of Home, and what was interesting was that it called for rendering the juice from the peaches, boiling the juice with cornstarch to make a gel, then folding it back in with the peaches […]
 
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    Pink Cake Box Custom Cakes & more

  • Baby Carriage Block Shower Cake

    Anne Heap
    11 Sep 2014 | 8:14 pm
    Baby Shower Carriage Cake “Diapers and Pins…Now the fun begins!” This fun baby shower cake was created for a celebration at the Buco Ristoranteis in Clifton, NJ. For the cake we merged classic baby items with hints of a sports theme. Starting from the top sits a baby carriage topper filled with a hockey stick, teddy bear, baby blanket and a hockey stick. Charcoal grosgrain bands with white polka dots decorate the base of each tier. Spilling out of the middle tier are baby blocks, a bottle, rattle and football (for the sports themed). A billowed/tufted grey fondant patterns…
  • Back to School Cakes That Rock!

    Debbie Zelasny
    10 Sep 2014 | 8:08 pm
    Back to School!  The words alone can make kids cringe.  But school can be a sweet place, too, with plenty to celebrate!  Here at Pink Cake Box, we’ve gathered some rockin’ back to school themed cakes to help you remember all of the very best things that education has to offer. The wheels on the bus go round and round…and these wheels just happen to be made out of cake!  This Back to School bus cake was created for a 40th birthday party and features hand-painted words and fondant lights, mirrors and accents. A Back to School Bus Cake can’t be beat! A school bus cake for the…
  • Hudson’s 1st Birthday Cake

    Anne Heap
    9 Sep 2014 | 8:04 pm
    We were thrilled to work with our long time customer Kat and her family for this birthday cake. Kat’s daughter Hudson just turned one and the family threw an elephant themed birthday to celebrate. Elephant Birthday Cake To help celebrate we coordinated this elephant cake using gray, yellow, orange, yellow and pink to coordinate with the party’s theme. The top of the cake includes a cute gray elephant holding a pale orange heart shaped balloon. Kat left us this message on facebook after the party. Glad it was a hit! Thank you once again for an amazing and delicious cake! We are…
  • Cheetah and Zebra Birthday Cake with Pomeranian Topper

    Anne Heap
    4 Sep 2014 | 7:57 pm
    9th Birthday Zebra & Leopard Cake Cameryn celebrated her ninth birthday this past weekend! We’ve had the honor of creating many cakes throughout the years for Cameryn starting with her first birthday eight years ago! This five tier cake is covered in alternating zebra and cheetah print with varying shades of pink. The inside of cake also matches the outside with a zebra and cheetah interior print. An example of our interior zebra print is shown below. Sitting atop the cake is a Pomeranian with a pink bow and pink heart shaped tag which reads “Kiki” The cake was inspired…
  • Pink & Mint Green Baby Shower Cake

    Anne Heap
    2 Sep 2014 | 6:51 pm
    Baby Shower Cake For Cely’s baby shower we created this three tier cake with baby pink fondant, white stripes and a light mint gelatin lace wrap. Along with the cake we included fifty-five cupcake favors in favors boxes. We received a wonderful letter from Cely after the baby shower! Dear Anne & Pink Cake Box Staff, My baby shower event on August 24th was a big hit. Thank you so much for the gorgeous cake – it was even more amazing than I could have imagined. Several people asked if the cake was fake because it was so perfect. My mom & sister thought the flowers were…
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    Recipe Girl

  • Classic Zucchini Bread

    Lori Lange
    16 Sep 2014 | 3:00 am
    Hurry, before the summer zucchini is gone forever!  (Or at least until it’s gone until next summer) >> Make some Classic Zucchini Bread. True story:  When I was little, my Mom made zucchini bread and zucchini cake ALL THE TIME.  And I hated it… with a passion.  There was something about it… like it wasn’t sweet enough or it didn’t have great flavor- or perhaps she just didn’t have good recipes (sorry Mom).  Everyone else seemed to like it though, so maybe it was just me.  Maybe I was frightened by the prospect of including a green vegetable in a…
  • The Best Whole Chicken in the Slow Cooker

    Lori Lange
    15 Sep 2014 | 3:00 am
    We are in the middle of crazy, family, busy-time with school and sports and EVERYTHING!  So easy slow cooker dinners like this are perfect:  The Best Whole Chicken in the Slow Cooker Whole chickens are easy enough to roast and everything, but I don’t know why I’ve never thought to just put a whole chicken in the slow cooker.  That’s even better!  The chicken cooks completely in about 6 hours on low (which is how I prefer to make it), and the meat pulls off super tender and moist and perfect.  The skin is even slightly crispy after all is said and done! This recipe…
  • Toasted Marshmallow- Brownie Malt Ice Cream

    Lori Lange
    11 Sep 2014 | 3:00 am
    Hurry, make some homemade ice cream before summer ends!  Make this one! >> Toasted Marshmallow- Brownie Malt Ice Cream I’ve mentioned this story in my cookbook- oh yeah, I have a cookbook!  The Recipe Girl Cookbook, which you can still purchase on Amazon if you haven’t gotten around to buying it yet!   But I’ll mention it again for you all (and then you can go buy my cookbook!)  My very first job was in a cute little place called, The Penguin in Carson City, Nevada.  It was one of those burger and frosty kind of places that you see when you’re driving…
  • Tomato Salad with Crisped Farro, Cucumber and Arugula with Italian Vinaigrette

    Lori Lange
    9 Sep 2014 | 3:00 am
    I have a fabulous end-of-summer salad for you to try- a recipe by Chef Hugh Acheson:  Heirloom Tomato Salad with Crisped Farro, Cucumber and Arugula with Italian Vinaigrette The salad recipe I’m sharing with you today comes from well-known restauranteur and Chef Hugh Acheson (oh, and you’ve probably spotted him as a judge on Top Chef!)  He is partnering with Newman’s Own® on the Greens for Good Recipe Contest, and he created this recipe as his signature salad for the contest.  I had the honor of chatting with him on the phone last week, and I asked him a few questions.
  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    7 Sep 2014 | 7:45 am
    Here’s another one of those posts > Stuff I’ve Gotta Share and You’ve Gotta See!  Who is ready for easy dinners made in the slow cooker??  I know I am.  The start of school and sports is keeping my family very busy.  Recipes like this are lifesavers sometimes!!  Here are TEN 3-INGREDIENT CHICKEN RECIPES MADE IN THE SLOW COOKER (as shared on Parade Magazine‘s website). Also shared on Parade was this collection of goodies:  TEN 3-INGREDIENT DESSERT RECIPES.  Have you ever been assigned to make a dessert for an event and you just don’t have the time or the…
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    Half Baked

  • My fav Swiss Meringue Buttercream

    23 Aug 2014 | 8:02 am
    So it's been a while since I've been here. Hey I've been at this blogging thing for 7 years so I guess I was due a sabbatical. I hadn't planned to be gone so long from blogging but my cake business... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Craftsy's Creative Escape Flash Sale: Save Up to 50%!

    19 Jul 2014 | 8:55 am
    Craftsy's Creative Escape Flash Sale: Save Up to 50%!(sponsored post)Don't miss out on Craftsy's Creative Escape Flash Sale! Save up to 50% at Craftsy's Creative Escape Flash Sale for a... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Pasta Ciotti....Happy Fat Tuesday!

    4 Mar 2014 | 4:05 pm
    In the past, I've shared my family's Mardi Gras traditions here on Half Baked. My Pennsylvania Dutch side of the family always makes doughnut for Fastnacht Day. A couple of years ago I changed it up... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Happy Valentine's Day

    14 Feb 2014 | 10:45 am
    Need some inspiration for a sweet treat for that special someone in your life?? Here are a few great treats that are sure to make your sweetheart swoon! 1.Chocolate Valentino Cake The name says... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Ruffle Heart Cake {tutorial}

    11 Feb 2014 | 7:20 am
    Looking to surprise your Valentine with a special treat this year? I've got the perfect  Valentine's Day cake. This Ruffle Heart cake is fairly easy and oh so sweet!  Here's what you'll... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
 
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    BlogChef.net

  • Chinese Beef Ball Recipe

    Bobby
    15 Sep 2014 | 11:56 am
    I first saw this dish at the Chinese buffet and it was labeled “Chinese Beef Ball.” This dish consists of beef meatballs that are in a salty and slightly sweet sauce. Vegetables such as carrot, onion and green pepper are added to give this dish even more flavor. The meatballs in this recipe are coated with cornstarch and then fried in hot oil until fully cooked. This recipe does require some work preparing and frying the meatballs and making the sauce. The meatballs get a lot of their flavor from red chili flakes, green onion and garlic. You can eat these meatballs as a soup with the…
  • Cincinnati Chili Recipe

    Bobby
    9 Sep 2014 | 9:08 am
    This recipe isn’t your average chili, it’s Cincinnati Chili. This chili is perfect to prepare for football season game day parties. If you are looking for a chili recipe that has a different flavor from your normal chili, this recipe is perfect for you. What makes this chili so unique is the combination of flavors. Spices such as cinnamon and allspice help to create the great flavor of this chili. If you want you can prepare this recipe in large batches, you can by doubling the ingredients. The hamburger is this recipe is added right into the sauce mixture and not browned first—this…
  • Chicken Strip Grilled Cheese Recipe

    Bobby
    7 Sep 2014 | 11:16 am
    I came up with the idea for this chicken strip grilled cheese recipe from the menu at Perkins restaurant. I have not actually tried this grilled cheese at Perkins but the idea sounded delicious. This sandwich is loaded with two crispy chicken strips, bacon, pepper jack cheese, ranch dressing and sour dough bread. The grilled cheese gets a nice kick from the pepper jack and the flavors of chicken, bacon and ranch go perfectly together. The type of bread that is used in this recipe is sourdough but you can experiment with other types of bread if you choose. For the chicken strips you can either…
  • Wonton Soup Recipe

    Bobby
    3 Sep 2014 | 8:49 am
    One of my favorite soups to get at Chinese restaurants is Wonton soup. Wonton soup consists of wontons that are filled with a pork mixture and then cooked in either chicken broth of water. This recipe cooks the wontons in water because the dish can be served as leftovers. If the soup is allowed to sit the wontons will make the soup cloudy, thick and starchy. If you intend to serve the soup immediately, the wontons can be cooked right in the broth. The broth really only consists of chicken stock and sesame oil. You can add additional ingredients to the broth for a little more flavor such as…
  • Brown Sugar Pork Chops Recipe

    Bobby
    28 Aug 2014 | 12:53 pm
    If you are looking for a delicious baked pork chops recipe this might be perfect for you. What is great about these brown sugar pork chops is how easy they are to prepare. The pork chops are rubbed with garlic and brown sugar, drizzled with butter, sprinkled with paprika and then are baked. Once the pork chops are almost finished in the oven, they are topped off with shredded Colby-jack cheese. The baking time only takes about 20-25 minutes so these pork chops can be ready in no time at all! I like to serve this dish with wild rice and/or a salad. Enjoy. Brown Sugar Pork Chops Yield: 4…
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    Cheese Underground

  • The Results Are In: I'm an ACS Certified Cheese Professional

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

    Jeanne Carpenter
    15 Aug 2014 | 5:24 pm
    Andy Hatch with one of his first experimental batches ofRush Creek Reserve on May 20, 2010. The cheese wasofficially released that fall to great acclaim. Photo by Jeanne CarpenterUncertainty over how the U.S. Food and Drug Administration will rule in regards to a number of pending raw milk cheese regulations has claimed its first official victim: Rush Creek Reserve by Uplands Cheese near Dodgeville, Wisconsin.In an email to industry professionals this morning, Uplands co-owner and lead cheesemaker Andy Hatch broke the sad news that he will not be making Rush Creek this year. "It's…
  • Saxon Creamery Reinvents Green Fields Into True Monastery-Style Cheese

    Jeanne Carpenter
    11 Aug 2014 | 5:02 am
    I have a soft spot for monastery-style cheeses. Their pungent aromas and savory, meaty flavors are dangerously addictive to this farm girl raised on meat and potatoes.One of my all time favorites is Oka, originally manufactured by the Trappist monks in Oka, Quebec, Canada, and now owned by Agropur (but still aged 35 days in the original cellars of the Cistercian Abbey). At the American Cheese Society Festival of Cheese two weeks ago in Sacramento, I stood next to the Washed Rind table noshing on Oka so long that Keith Adams from Alemar Creamery in Minnesota told me I was going to get kicked…
  • Vermont Wins Second Consecutive ACS Best in Show

    Jeanne Carpenter
    1 Aug 2014 | 8:15 am
    Tarentaise Reserve. Photo by Cheese Chick ProductionsCalifornia may have its cheesy flags and Wisconsin its stoic cheesemaking heritage, but Vermont proved this week at the American Cheese Society annual competition it indeed has the real deal artisan cheesemaking goods, backing up its perennial claim of being "the premium artisanal cheese state with the highest number of cheesemakers per capita."For the second year in a row, an artisan Vermont cheesemaker took Best in Show at the annual ACS conference, held this year in Sacramento, California. Tarentaise Reserve by Farms for City Kids …
  • The Quest to Become a Certified Cheese Professional

    Jeanne Carpenter
    28 Jul 2014 | 10:12 am
    Many thanks to Cheesemaker Cesar Luis for taking this photo of me when I first started working at Metcalfe's Market-Hilldale.Eighteen months after making the decision to try and become an American Cheese Society Certified Cheese Professional, I am on my way to Sacramento, California to take the official exam with 250 other cheesy pro hopefuls.As many of you know, deciding to sit for the test has dramatically changed the course of my cheese geek career. In January 2013, I was rolling full steam ahead with my own public relations company when I persuaded the nice folks at Metcalfe’s Market in…
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    Have Your Cake and Eat It Too

  • Aberlour, Speyside at Sekeping Sin Chew Kee

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

    8 Sep 2014 | 7:38 pm
    One of my favourite Nyonya Chefs is  definitely the inimitable Debbie Teoh, so I was delighted to receive a personal invitation from her to join her and some media at Park Royal to sample her latest Nyonya Kitchen delights.  This lady really exudes beauty, class, elegance, eloquence, and combine that with culinary talent, it's no wonder that she's a celebrity chef.  And she always looks so good in her kebayas. Although the Best of Malaysia: Nyonya Cuisine by Chef Debbie Teoh, from 5th Sept - 12th Oct will be held at Chatz Brasserie, for this dinner, we had it at the Si Chuan…
  • Tedeschi Wines By Asia Euro, at Prego Westin

    1 Sep 2014 | 10:02 pm
    Wine on a Thursday evening always sounds good.  Thursdays afterall are the precursor to Fridays, so it really is almost as good as the weekend.  At least that's how I replied the invitation by Asia Euro, for the masterclass of Tedeschi Wines, which hail from Verona, Italy.  The event was held at Prego, Westin.The Tedeschis' name is one of the names rooted in the history of Valpolicella Classica wine. The estate's first documents date back to 1630. The winery is situated in Pedemonte, and is a point of reference for the Valpolicella area and is run by Renzo Tedeschi together…
  • Ante Kitchen & Bar, Upping The Ante - My Most Fun Brunch of 2014

    28 Aug 2014 | 8:57 pm
    ANNOUNCEMENT: In conjuction with the launch of their new Brunch Menu, diners who dine at Ante Kitchen from 1-12 September will get a 50% discount voucher for when they return for Brunch.   There's something about the word Brunch, that for me is automatically associated with holidays, bubbly, friends, ...afterall, one does not brunch alone.  You can lunch alone, but brunch.... never.When I got the invitation to try out the new brunch menu at Ante Kitchen in Solaris Dutamas, (actually, I'm not sure what the difference is between that and Publika), I was in a bit of a fix, because none…
  • Steam Boating At Celestial Court, Sheraton Imperial

    28 Aug 2014 | 8:45 pm
    It suddenly dawned on me, as I stared at the title, where on earth did the term "Steam Boat" come from?  It must, MUST have been a translation from somewhere, but it does sound so much more imaginative than "HOT POT"....Can't be cantonese, which if translated, means "Beat Roadside".In my mind, steamboats are best appreciated in Winter... and since well, we here on the equator have no winter, (unless you count some shopping malls airconditioning as winter...and CINEMAS! Can they reduce the coldness and save some money and reduce the price of tickets??  Cinemas are frigging frigid…
 
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    Technicolor Kitchen - English version

  • Monte Carlos - beautiful and delicious

    1 Sep 2014 | 7:23 am
    Since I'm all for food that looks beautiful, it won't come as a surprise for you that the minute I saw these cookies I had to make them: delicate and pretty, they looked like miniature versions of a Victoria sandwich, with the cream and jam layers. When I tried one cookie, I noticed that they weren't just pretty: they were delicious as well. The beautiful and flavorsome combo reminded me of
  • Beetroot, red onion and feta tart with rye pastry

    29 Aug 2014 | 6:45 am
    Cooking is a continuous learning process and one thing I’ve learned over the years is that the freezer can be a powerful ally in the kitchen: not only for already made dishes and ice cream, but for stashing and preserving ingredients like stock, vegetables, nuts – you name it. With some rye pastry in my freezer – I made the entire recipe, divided in half and froze each individually, first
  • Apple, sour cream and cinnamon crunch muffins

    28 Aug 2014 | 7:45 am
    I have to be careful while cooking or baking with certain ingredients for the reason that I adore snacking on them! Cherry tomatoes, carrots, olives, cheese, nuts – I have to control myself not to eat everything before adding the ingredients to the recipe itself. :D Depending on the ingredient, my husband does the same, and there goes dinner. Add to that list roasted pumpkin seeds – they’re
  • Chocolate rye cake

    27 Aug 2014 | 6:44 am
    I’m not a chocolate cake person as some of you already know, but I’m aware that most people love them, especially the ones I share my baked goods with so from time to time I catch myself searching for a good chocolate cake recipe. I found a beautiful loaf on Good Food magazine and it looked chocolaty, delicious and, above all, moist – this is one of my pet peeves with chocolate cakes: some of
  • White chocolate granola cookies - turning something bland into something delicious

    25 Aug 2014 | 6:20 am
    I told you weeks ago that my experimenting with new types of recipes had had good and bad results: luckily more good than bad, but some things just did not work at all. There was an almond cake from this book that ended up in the garbage can – I should have followed my instincts and added flour to the batter once I realized it was much too runny – and there was the granola that tasted funny (
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    Ashlee Marie

  • Cauliflower Broccoli with Cheese Sauce

    Ashlee
    16 Sep 2014 | 3:30 am
    this post, Cauliflower Broccoli with Cheese Sauce first appeared on Ashlee Marie This recipe is another one from my big birthday dinner! It’s no surprise I love this cheesey dish, I have a love of dairy and cheese that doesn’t mix well with my lactose issues. But I eat it all anyway! I don’t really eat a ton of veggies but I love cauliflower and broccoli and […] this post, Cauliflower Broccoli with Cheese Sauce first appeared on Ashlee Marie written by Ashlee
  • Spinach Salad with Vinaigrette Dressing

    Ashlee
    12 Sep 2014 | 4:30 am
    this post, Spinach Salad with Vinaigrette Dressing first appeared on Ashlee Marie This salad is a family favorite at our house.  It’s actually one of the only salad’s I’ll eat!  My husband (the veggie eater in this relationship) loves it, of course.  In fact all the kids like it, although The Reader requests it the most. In fact we’ve been known to BRIBE her with it.  “If […] this post, Spinach Salad with Vinaigrette Dressing first appeared on Ashlee Marie written by Ashlee
  • Snowflake Suckers – Frozen birthday party

    Ashlee
    9 Sep 2014 | 4:30 am
    this post, Snowflake Suckers – Frozen birthday party first appeared on Ashlee Marie I know this birthday party was awhile ago, but I’ve had some emails and questions about how I made these snowflake suckers!  I love making suckers for party food because they are so easy to personalize for any theme, you just have to find the right mold.  There are a ton of sites online to […] this post, Snowflake Suckers – Frozen birthday party first appeared on Ashlee Marie written by Ashlee
  • Buttermilk Biscuits Recipe

    Ashlee
    8 Sep 2014 | 11:23 am
    this post, Buttermilk Biscuits Recipe first appeared on Ashlee Marie I have been on the search for the perfect biscuits for over a year now.  I’m still looking for a more buttery style as well, but these are the perfect buttermilk biscuits, trust me I’ve tried over 30 recipes and done ton’s of changes.  You have no idea how many I’ve thrown away, thankfully biscuits […] this post, Buttermilk Biscuits Recipe first appeared on Ashlee Marie written by Ashlee
  • TSRI Sizzling Summer Retreat – Scottsdale AZ

    Ashlee
    4 Sep 2014 | 4:00 am
    this post, TSRI Sizzling Summer Retreat – Scottsdale AZ first appeared on Ashlee Marie I had the most amazing summer. The kid’s and I had a family reunion in The Outer Banks, I took the Reader to Disney for her 13th birthday and of course our weekly trips to Lagoon. BUT out of all of that the most relaxing, inspiring and rejuvenating trip of the summer was The Sizzling […] this post, TSRI Sizzling Summer Retreat – Scottsdale AZ first appeared on Ashlee Marie written by Ashlee
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    ZOMG, Candy!

  • Bon Appétit foreign candy slideshow

    Rosa
    4 Sep 2014 | 5:00 am
    Bon Appétit has a slideshow of “19 foreign candies to buy while traveling“. For some reason, they’ve got Japanese Kit Kats in the slideshow header but not in the actual slideshow, which is a shame because Japanese Kit Kats are awesome. Which reminds me, I’ve got some cheesecake flavored ones stashed away from this past March. I should find those…
  • Who hasn’t wished for a bathroom made of chocolate?

    Rosa
    2 Sep 2014 | 5:00 am
    Via Eater, here’s good news for anyone with an extra $133,000 lying around and a wish to take care of potty business in a bathroom made entirely of chocolate: you can buy a sink, toilet, tub, and bidet made entirely of chocolate! For that aforementioned $133k. Apparently the company that made the chocolate plumbing fixtures is called “Choccywoccydoodah“. That they are not called “Choccywoccydoodoo” is just a missed opportunity. More detailed photos, price breakdown, and ordering information can be found here.
  • Peanut Hottie

    Patty
    29 Aug 2014 | 5:00 am
    Howdy! I’m Patty, a professor of Psychological Sciences at a small college in the midwest. Some important background information: I’m absolutely obsessed with peanut butter. It’s gotten to the point where I can’t keep any sort of nut butter in the house, or I’ll enter into a nut-butter-induced-fugue-state…within a few hours, the nut butter will have miraculously disappeared. So I was particularly excited that Rosa gave me this opportunity to review a free sample of Peanut Hottie, a new hot peanut butter drink. The product is already available in the UK, and…
  • Comprehensive chocolate baking tips from Serious Eats

    Rosa
    28 Aug 2014 | 5:00 am
    Here’s yet another post on baking with chocolate from Serious Eats. We’ve got a triptych! The last is a long and thorough write-up all about chocolate baking, from cacao percentages to chocolate types.
  • Serious Eats on unsweetened chocolate and cocoa powder

    Rosa
    27 Aug 2014 | 5:00 am
    More on baking with chocolate from Serious Eats. This time, an explanation of why unsweetened chocolate and cocoa powder can’t be subbed for each other. The former has cocoa butter; the latter does not.
 
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    Chocablog

  • Tutu Delicious Assortment

    Dom
    12 Sep 2014 | 4:06 am
    Tutu Delicious are a family-run chocolate shop and chocolatier from Watlington in Oxfordshire who are currently celebrating three Great Taste Awards. Chocolatier Zoe Haynes uses a range of fresh ingredients and single origin couvertures while mum designs the packaging and sister Liza manages the shop and heads up the marketing effort. It was Liza who sent me this tempting looking assortment to get my teeth into. I thought I’d start my exploration by tasting the award winners themselves. The Orange & Balsamic is a dark chocolate in the shape of a cocoa pod. It’s beautifully…
  • The Big Island Chocolate Festival, Hawaii

    Dom
    10 Sep 2014 | 2:15 am
    It’s time for the final instalment of my reports from my recent trip to Hawaii earlier this year. The Big Island Chocolate Festival is what drew me to the islands in the first place. A simple press release email promoting the event was enough for me jump on a plane and explore the only state in the USA where cacao actually grows. Of course, being able to grow cacao and doing it on a commercial level are two entirely different things. That’s why the Kona Cacao Association exists. It’s a local industry group providing support and information to the many small farmers on…
  • Equal Exchange Lemon Ginger & Black Pepper Dark Chocolate

    Dom
    8 Sep 2014 | 3:39 am
    Equal Exchange is a “fairly traded” brand that produces a wide range of products from tea & coffee to olive oil, honey, and – of course – chocolate. It’s the kind of organisation that has me in two minds. One the one hand, it’s a worker owned co-operative that’s producing and promoting fairly traded products. But on the other hand, it’s a relatively big brand with a large range of products made in big factories. I can’t help thinking that the quality of some of the smaller chocolate makers who buy direct from farmers & producers…
  • Win Madecasse Bean To Bar Chocolate

    Dom
    1 Sep 2014 | 3:50 am
    If you read our recent review of Madecasse Toasted Coconut, you’ll know how much we like that fruity, Madagascan chocolate. It’s great that such good chocolate is becoming more readily available, but not everyone has access to it, so we thought we would give some away! We’re giving away six bars of this delicious Madagascan bean-to-bar chocolate to one lucky reader, and all you need do is follow @Chocablog on Twitter and retweet a link to this page to enter! This is a Twitter based competition, but if you’re not on Twitter already, it only takes a minute to sign up. To…
  • Madecasse Toasted Coconut

    Dom
    29 Aug 2014 | 3:13 am
    Do you spend your days craving an upmarket an ethically sound Bounty bar? If so, Madecasse Toasted Coconut might just be for you! Madecasse is probably one of the better known bean-to-bar chocolate brands, with its range of bars available readily online and in an increasing number of high end food stores. In fact, if you’re in the UK, you can most of the Madecasse range on special introductory offer at Waitrose for just £1.99 right now. Made from tree-to-bar in Madagascar by local manufacturer Cinagra (who also make Menakao branded bars), Madecasse is actually an American company,…
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    cakelava

  • GO.... Mascots!

    cakelava
    26 Aug 2014 | 10:44 am
    cakelava.com A little over a week go we delivered a beautiful wedding cake with handcrafted peonies along with a surprise groom's cake of "Puddles" the Duck, the University of Oregon's school mascot. The Puddles the Duck cake was absolutely the perfect gift for the groom, who is a die-hard fan of his alma mater! We recall when we met with the couple to design their wedding cake, the University of Oregon came up on a number of occasions. If the groom was solely in charge of planning the wedding, green and yellow would be their wedding colors. Seriously! In one of my communications with…
  • Happy 75th Birthday Batman!

    cakelava
    28 Jul 2014 | 10:41 am
    cakelava.comOn the evening of Wednesday, July 23rd, 2014, an enormous four-day pop culture media festival called Comic-Con opened at the San Diego Convention Center. Comic-Con is a much anticipated event each year with more than 100,000 attendees coming together to celebrate the best in pop culture film, comics, video games, costumes and more. Coinciding with the kick-off of Comic-Con, DC Comics, the publisher of the Batman comic book franchise, declared July 23rd as "Batman Day" honoring the 75th anniversary of the creation of the Bob Kane and Bill Finger comic book hero. Outside of…
  • Feeling the Blues

    cakelava
    25 Jul 2014 | 10:22 am
    cakelava.comIt wasn't long ago that I read a tweet by a popular wedding site announcing that blue wedding cakes are trending.  It was a timely announcement because we had made 2 blue wedding cakes that week. I had noticed we've been making more blue colored cakes both for weddings and birthdays in 2014 so I figured it must be a trend, and now I had validation from the wedding powers that be, we will probably be seeing more of them! The cakes posted here were made this year. For the cake decorators out there, are you also getting requests for blue colored cakes? What other color trends…
  • It's International Star Wars Day - May The Fourth Be With You!

    cakelava
    4 May 2014 | 11:47 am
    cakelava.comThe force is strong today! In honor of International Star Wars Day, we're sharing some of our favorite cakes. . May the 4th Be With You!cakelava.comcakelava.comcakelava.comcakelava.comcakelava.comcakelava.com  cakelava.comA long, long time ago - roughly 6 years - back when cakelava still did custom decorated cupcakes, Rick made this Star Wars cupcake tower with Death Star top tier for our client's son Lane in celebration of his 9th birthday. Each cupcake had a different Star Wars character, that was handmade by Rick. He spent a crazy amount of time making the cupcakes, but it…
  • In Celebration of Those 90 Years Old, and Above

    cakelava
    1 May 2014 | 3:13 pm
    cakelava.comIn all our years of having a custom cake business, Rick has made only a handful of cakes for people celebrating their 90th birthday. It seems the older someone gets, the less likely they will have a custom cake made, at least that has been the case with our company. I would be curious to know if it is the same is true for you. We've made more birthday cakes for people turning 70 or 80 than 90, and even more common are birthday cakes for the big 5-0 or 6-0. I haven't kept track of which decade is the most celebrated with a custom cake, but if I had to guess, I would say the 40-year…
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    Dessertbuzz

  • Breaking: Angela Pinkerton to leave Eleven Madison Park

    Niko
    5 Sep 2014 | 5:23 am
    Chef Angela Pinkerton departs Eleven Madison Park… from Chef Daniel Humm: “ It’s bittersweet to bid Angela farewell. She is part of the fabric of Eleven Madison Park and has played an integral part in the success of the restaurant. I’ve watched Angela excel for the past eight years, rising from a pastry line cook to our executive pastry chef and to becoming the best pastry chef in America. Her ability to mentor her team, consistently pushing them to improve and evolve, has continually been something I’ve been in awe of. She’s been beyond dedicated to our restaurant and our…
  • The Top 10 Pastry Chefs in the US for 2014

    Niko
    2 Jun 2014 | 9:05 pm
    Pastry Chefs Tracy Obolsky from North End Grille and Miro Uskokovic from Gramercy Tavern Last night the Top 10 Pastry Chefs in the US for 2014 were honored at ICE. Tons of NYC pasty chefs came out to support their friends and colleagues and even their frienemies! Read on for descriptions of the desserts and some snapshots from the event. Coverage from 2013 is available here.  Full Coverage of past Top 10 Pastry events can be found here: 2012, 2011, 2010.  Follow DessertBuzz on Twitter for all your NYC Pastry news. (Click the photos for a larger image). Catrine Oscarson of RealTreat…
  • Where to get the best Canele in New York City

    Niko
    2 Jun 2014 | 10:24 am
    [Photographs: Niko Triantafillou, unless otherwise noted] The Best of the Best: Bosie Tea Parlor Dominique Ansel Bakery Runner and Stone Epicerie Boulud [This article originally appeared on Serious Eats] Up until very recently, a good canelé was not easy to find in New York City. The pastry, which originated in the Bordeaux region of France, features a thick caramelized sugar crust that gives way to a tender, custard-like interior that’s permeated with the aromas of rum and vanilla. Although it’s made with only six ingredients (eggs, sugar, flour, milk, vanilla, and rum),…
  • A Popcorn Sundae and Creamsicle Pie at North End Grill

    Niko
    24 Apr 2014 | 6:36 pm
    [Photographs: Niko Triantafillou] [This article first appeared in Serious Eats NY] Despite the glamourous modern interior and seemingly intimidating open kitchen, North End Grill is a quite comfortable restaurant. That’s a theme extending from sleek, plush leather booths to a delicious but unfussy dessert menu from pastry chef Tracy Obolsky. Two of my favorite desserts—on a menu packed with many superb offerings—both feature whimsical takes on childhood favorites. The Popcorn Sundae ($9) is the very embodiment of a fun elevated comfort food dessert. Your first clue? The tall sundae…
  • Tasting Report: Everything You Need to Know About Dominique Ansel’s Milk and Cookie Shot

    Doctore
    24 Apr 2014 | 3:01 pm
    [Photographs: Niko Triantafillou] [This article originally appeared in Serious Eats NY] The challenge of evaluating chocolate chip cookies is that even mediocre ones tastes damn good when served hot from the oven. With decent chocolate and plenty of butter, it’s hard to go wrong. That’s why my benchmark for fresh chocolate chip cookies is high. What did the chef do differently or better? This brings me to Dominique Ansel Bakery’s new Chocolate Chip Cookie Milk Shot ($3), which debuted in Austin at SXSW and has already seen several cycles of media coverage, but is only…
 
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    Dessert First

  • A Trip to Tillamook and Gougères

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

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

    Anita
    29 Aug 2014 | 12:05 am
    Roasted Fig Gelato Happy Friday, and hope you're all looking forward to the long weekend (if you're in the US, that is). After macarons and tarts and cookies, I'm squeezing in one more dessert to celebrate the end of Dessert First month and herald the countdown to fall.   It's no secret that now's that time to enjoy figs before they're gone. I've written before about my introduction to figs; they're still a fruit that isn't my instinctual first choice, but whenever I eat one I always wonder why I haven't eaten more of them. Especially they're late summer-burstingly-ripe, half soft…
  • Company Coming: Reconsidering the Chocolate Chip Cookie, Again

    Anita
    26 Aug 2014 | 4:49 pm
      When company's coming you vacuum the carpets and pull out the nice china (or at least make sure you have enough non-chipped plates in the cupboard). I usually take the opportunity to test out some new recipes on my unsuspecting guests, but sometimes when I don't have the time for trial runs to make sure the dishes are guest-worthy, I find it's a good reason to polish up my old standbys instead. It's always good to make sure your tried-and-trues are still tried and true. I'm constantly working through iteration after iteration of my chocolate chip cookie, as my tastes evolve and new…
  • {Review} Hamptons Lane and Caramel Malted Milk Bavarian

    Anita
    20 Aug 2014 | 1:00 am
      As if I haven't been getting enough lovely things in the mail lately, I got a chance to try out a new food-related subscription box service. Hamptons Lane selects artisan foods and kitchen tools and creates themed boxes every month. Although I love browsing through kitchen stores as much as any other cook, there's certainly an appeal to curated collections - they help you discover items you might not have known about or otherwise considered trying. And I love getting surprises in the mail. So when I was informed that the theme of the August box would be Ice Cream Sundae Bar, I decided…
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    Joe Pastry

  • Strained Relations

    joepastry
    16 Sep 2014 | 6:59 am
    Apples and pears are like two siblings with nothing common. Oh sure they may have sprung from the same family, grown up in the same household, but when it comes to their disposition, passtimes and taste in friends, they couldn't be more different. Both the pear and the apple call the mountainous areas of modern-day Kazakhstan home. Both traveled the Silk Road west to Europe and east to China and Japan. Both are so-called pome fruits (members of the rose family along with quinces and Asian medlars and loquats). They're climacteric and heterozygous (see The Great Apple Crap Shoot for more on…
  • Pears in a Cage (Tarte aux Poires en Cage) Recipe

    joepastry
    16 Sep 2014 | 6:30 am
    Pears in a cage make a stunning closer to an autumn meal. They're light but full of flavor, especially if you take the extra step of filling the pear with a little bit of almond cream (talk about gilding the lily, it's a luscious surprise inside an already impressive dessert). You'll need: 6 poached pear halves about 10 ounces puff pastry 2-3 ounces almond cream (optional) egg wash ...Read on...
  • Food Scientist Top 10 List?

    joepastry
    15 Sep 2014 | 1:53 pm
    Reader Dan writes: Hi Joe. You say that George Washington Carver is "one of" your favorite food scientists. Who are some of your other favorites if I may ask? Can you give me your top ten? I'm not sure if Dan is on the level here or if he's having me on. But it just so happens I do have several food science heroes, whose dreamy portraits adorn my walls. There's Nicholas Appert, the inventor of canning, he's really the grandfather of modern food science. Alfred Bird, inventor of stable baking powder and instant pudding (custard). There's Otto Rohwedder, the sliced bread guy, chocolate chemist…
  • Should I store bread in the refrigerator?

    joepastry
    12 Sep 2014 | 2:14 pm
    Lots of questions about bread today! Reader Trey, you definitely should not store bread in the refrigerator. Low temperatures speed up — dramatically speed up — the rate at which starch crystallizes. Unless the bread gets below the freezing point of water, at which point is slows down dramatically, most likely because the water between the starch molecules hardens, keeping them from stacking up and forming crystals. So: at room temperature or frozen, nowhere in between. The exception to this rule is a really moist bread like a pumpernickel, which stays supple as a result of all the…
  • How Bakers Fight Staling

    joepastry
    12 Sep 2014 | 12:04 pm
    Reader Evan asks: How do additives (either traditional like fats or modern) slow staling? That's a great question, Evan. The answer is that the way in which additives inhibit staling isn't always well understood, which shouldn't be surprising because the chemistry of bread isn't all that well understood either. Still there are some pretty good theories out there. We've talked before about crystallization, which happens when similar molecules start stacking up on each other like LEGO's. Crystallization is the phenomenon primarily responsible for the hardening of bread starch (i.e. staling).
 
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    Cake Talk

  • Sticks and Stones

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

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

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

    Marys Cakes
    9 Aug 2014 | 6:34 pm
    There are lots of things you can do with fresh figs. At Mary's Cakes & Pastries, we make fig blondies.
  • Business 101: Saying No

    Marys Cakes
    17 Jul 2014 | 1:41 pm
    When you run your own business, you get a lot of solicitations. For donations. For advertising. For credit card processing. You name it. Most callers are prepared with a great sales pitch. They will tell you how many people your...
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    Get Off Your Butt and BAKE

  • Chicken and Green Bean Stir Fry

    Get Off Your Butt and BAKE
    15 Sep 2014 | 5:23 pm
    On the plate today . . . Cough, type, cough, type, cough, type. Since my body has felt less than fine lately, I've been all about easy dinners. This is one fabulous easy dinner, that you will make again and again and again!
  • Mini Plum and Peach Berry Crisp

    Get Off Your Butt and BAKE
    9 Sep 2014 | 5:45 pm
    Have you ever wondered what the heck you just made? Is it a Crisp, Crumble or Cobbler? Just in case you might be wondering, here's what I found in my research.
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    Wild Yeast

  • YeastSpotting 8.30.14

    Susan
    30 Aug 2014 | 6:59 pm
    Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | 2 comments
  • YeastSpotting 8.19.14

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

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

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

    Susan
    29 Jul 2014 | 7:53 pm
    Galettes. These rustic free-form tarts – nothing more than flaky crust folded casually around juicy fruit — are the quintessential summer pastry. Just about any seasonal berries or stone fruits will work, but nothing is more beautiful than red-rimmed golden peach slices. My individual-size galettes were based on Tartine’s method, which could not be simpler: roll out crust, place naked fruit, sprinkle with a little sugar, fold, and bake. (If you don’t have the book, get it; Tartine’s galette crust recipe alone is worth the dough. Thanks, I’ll be here…
 
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    The Cupcake Blog

  • Copycat Twinkie Cupcakes

    16 Sep 2014 | 8:28 am
    The trick to making a tasty copycat “Twinkie”- like cupcake involves mastering the sponge cake. While sponge cakes aren’t overly hard to make, their recipes do contain several tricky steps that baking newbies may need some time to master. Separating egg whites from their yolks, are one of these. However, following this recipe to the letter results in some tasty sponge cake cupcake stuffed with marshmallow-fluff based filling and topped marshmallow buttercream frosting. Very sweet indeed! Source Restless Chipotle
  • Lavender Cupcakes with Vanilla Bean Frosting

    15 Sep 2014 | 8:28 am
    When it comes to unusual cupcake ingredients, dried lavender (the edible variety from a spice shop) and honey are probably at the top of most people’s lists. However, these lavender cupcakes – complete with purple-tinted vanilla bean frosting – are quite tasty. The batter is made from standard yellow cupcake dough, with the addition of the aforementioned honey and dried lavender, plus whole milk. Once they bake, top them with gel-tinted vanilla frosting and enjoy! Source Cooking Classy
  • Bittersweet Chocolate and Cardamom Cupcakes

    14 Sep 2014 | 8:28 am
    Chocolate cupcakes are an excellent, classic dessert. However, add in some cardamom and switch the chocolate over to a bittersweet (not semisweet) variety and you have an interesting and delicious treat. These bittersweet chocolate and cardamom cupcakes do contain both of the ingredients listed in their name. However, the trick to making them even tastier lies in the whipped chocolate ganache frosting. Layer it on top once these treats have baked and cooled. Source Tartelette
  • Take 5 Cupcakes

    13 Sep 2014 | 8:28 am
    Inspired by the Take 5 candy bars these Take 5 Cupcakes have the flavors of chocolate, peanut butter, pretzels, and caramel. The delicious and thick batter made with sour cream and chocolate pudding is perfect for baking the candy bars right into it. They are like little hidden gems hidden inside the cake. The peanut butter buttercream frosting smeared on top is a perfect compliment and the chocolate drizzle is gooey and delicious. Source My Baking Addiction
  • VANILLA CUPCAKES

    12 Sep 2014 | 8:28 am
    a. Simple yet elegant and tasty, vanilla cupcakes are timeless treat. These delicious vanilla cupcakes are topped with rich and creamy, colored butter cream frosting for that melt in your mouth texture. A light sprinkling of metallic dressage gives these cupcakes a casual but classy look. These are great for any occasion and, because of the basic look and ingredients, you have the freedom to make the butter cream frosting suite any of your needs. Source Martha Stewart
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    Love & Flour

  • Peanut Butter Coconut Cookies

    LeAndra
    14 Sep 2014 | 6:24 pm
    I caught a lot of flak the last time I posted a recipe for no other reason than to share what I had baked. It was all, “That’s it? You don’t have anything else?” And I was like, “What on earth are you talking about?” “Well, it was just a couple of sentences and a picture, and then a couple […]
  • Classic Sugar Cookies for Kids’ Cancer

    LeAndra
    7 Sep 2014 | 6:12 pm
    When October rolls around in a few weeks, we will be inundated with pink. Pink ribbons will be pinned to lapels. Pink gloves and cleats will dot football fields on Sunday. A pink version of practically everything will be available in stores. Last year, I even saw a pink firetruck. And we all know why. Pink calls […]
  • Food Blog Forum Asheville: Day 2

    LeAndra
    28 Aug 2014 | 1:02 pm
    Day two of Food Blog Forum showcased the Asheville food scene from farm to fork. We arrived at Highland Brewing Company to what essentially amounted to a sea of food and beer. At 11 a.m. On a Tuesday. To say I was happy is an understatement. Creative. Delicious. All-around amazing. I am not sure how to best describe the […]
  • Food Blog Forum Asheville: Day 1

    LeAndra
    26 Aug 2014 | 1:02 pm
    Technically, this is Pre-Day 1 and Day 1 in the same blog post, else I run the risk of running you off with my thoughts about Asheville. I took myself on a vacation for a few days last week to attend my first Food Blog Forum conference. Unbeknownst when I set out, I was about to get spoiled. It started […]
  • Cheesecake-Stuffed Baked Peaches

    LeAndra
    23 Aug 2014 | 2:54 pm
    This is what happens when butter, sugar, and cream cheese collide with peaches and hang out under extremely warm conditions for half an hour. Firm, beautiful, yellow-fleshed peaches transform into soft, lovely, golden dessert bombs. Some days (seemingly, an increasingly rare number of days), I love the chance to write. Other days, I have nothing to […]
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    Bakery Industry

  • Swiss Rolls By Monginis

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

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

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

    12 Aug 2014 | 11:19 am
    "Cremica   " brand   comes from  business  house  of  Mrs Bector Food  Specialties  Ltd .   A women  entreperneur   with   interest in  baking  started  a  small entity   from home ,  making   cakes  and ice creams  from  house backyard  . Mrs  Rajani Bectors   now   manages   Cremica  brand  with turnover  around  Rs 600 crore  making  it  one  of the fastest …
  • Biscuit Factory With Roof And Stack' s

    11 Aug 2014 | 7:49 am
    Check  the  natural  ventilation  provided  by  fans  on the  roof  topwww.bakerybazar.com
 
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    Gourmet Cookie Bouquets Recipe Blog

  • Sugar Free Chocolate Chip Cookie Recipes

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

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

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

    Rae Ann
    19 Jun 2014 | 8:56 am
    Whoever thought of edible fresh fruit bouquets is a genius; if you love the beauty and elegance of fresh flowers, but want something a little more practical – and tasty – these are perfect!  They make wonderful gifts, centerpieces, and favors.  They can also make quite a dent in your wallet. Edible bouquets tend to be rather pricy, especially if you are trying to arrange a gift or decorations and keep to your budget.  Why not make your own?  All it will cost you is the price of the fruit you select and some of your time.  In return, you will create a gorgeous bouquet that is…
  • Healthy Cookie Recipes

    Rae Ann
    4 Jun 2014 | 12:29 pm
    Even if you’re working hard to get your body in better shape than ever before, there are always going to be those days when you just need a simple cookie to make it all better. What’s more, though, is that the little ones in your life are certain to appreciate a good cookie now and then, even if you want it to be a bit healthier. Luckily, there are a number of fairly healthy cookie recipes out there. Here are just a few to consider. Molasses Cookies: For this one, you’ll need 2 tablespoons of ground flax, an egg white, a banana, a cup of whole wheat flour, a cup of oats, ½ cup of…
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    Sweetopia

  • Autumn Chocolate Caramel Cupcakes

    sweetopia@inbox.com (Marian (Sweetopia))
    15 Sep 2014 | 9:20 am
    I have to say, these cupcakes have been a long time in coming – not that I haven’t made them – I just haven’t spent the time to make the decorations to go on top of them, and... Visit sweetopia.net to view the entire post.
  • Making Cake Pops with the Easy Roller

    sweetopia@inbox.com (Marian (Sweetopia))
    25 Aug 2014 | 9:51 am
    Hello and happy Monday! Today’s post is a little unusual in that I’m sharing a kind of sweet I haven’t often made, cake pops. I’m looking forward to making these more now... Visit sweetopia.net to view the entire post.
  • Baking and Kitchen Themed Decorated Cookies

    sweetopia@inbox.com (Marian (Sweetopia))
    13 Aug 2014 | 2:16 pm
    Sometimes the mere shape of a cookie cutter will make me want to go out and bake and decorate cookies… For no specific reason at all –  just the adorable shapes themselves beg to be made... Visit sweetopia.net to view the entire post.
  • Banana Cupcakes with Cream Cheese Icing & Custom Colored Sprinkles

    sweetopia@inbox.com (Marian (Sweetopia))
    16 Jun 2014 | 5:52 pm
    Hello sweet friends! After a blog hiatus of sorts, I’m eager to be back… especially because I’ve been wanting to share these bananalicious cupcakes with you. Soft, bursting with... Visit sweetopia.net to view the entire post.
  • Giveaway! Eat More Dessert by Jenny Keller

    sweetopia@inbox.com (Marian (Sweetopia))
    31 Mar 2014 | 5:51 pm
    I have a fun little giveaway for you today! (No April Fool’s trick on this one!). Jenny Keller, of JennyCookies.com, has a new book being released on April 8th – Eat More Dessert, with... Visit sweetopia.net to view the entire post.
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    HowToCookThat : Cakes, Dessert & Chocolate

  • Giant Twix Bar Recipe

    Ann
    12 Sep 2014 | 2:36 am
    Giant Twix bar recipe makes two 1kg (2.2 pounds) twix bars, we gave this one to a wonderful young lady who volunteers some time each month to work with deaf children in Fiji.  Learn how to make the Twix bar … Continue reading →
  • Elegant Fruit Dessert Recipe

    Ann
    5 Sep 2014 | 2:33 am
    Sometimes  an elegant dessert is needed to finish off an evening.  The fresh tang of the fruit and the sauce, the rich creaminess of the chantilly and the crunch of the biscuit all compliment each other to make a grand … Continue reading →
  • Disney Frozen Snowflakes Jelly Cups

    Ann
    29 Aug 2014 | 2:33 am
    These little Frozen jellies, complete with frosty rims and snowflake icing will be a wonderful dessert to go along with an Elsa, Anna or Olaf cake at a Disney Frozen party.  As a little girl growing up in a very … Continue reading →
  • Frozen Elsa Cake

    Ann
    29 Aug 2014 | 2:32 am
    Little girls everywhere have fallen in love with the Disney Frozen movie, watching it repeatedly.  Singing the ‘Let It Go’ song until parents don’t want to hear it anymore.  Come birthday time they are of course wanting an Elsa cake. … Continue reading →
  • Chocolate Strawberry Roses Bouquet

    Ann
    22 Aug 2014 | 2:37 am
    A fresh bouquet of chocolate strawberry roses makes a beautiful and creative gift.  Perfect for chocolate lovers everywhere. Chocolate strawberry roses ingredients: cake pop sticks 200g (7.05 ounces) chocolate: you can use tempered real chocolate or melted compound chocolate there … Continue reading →
 
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    Gluten Free Canteen

  • Pecan Honey Cake, Grain-Free

    GlutenFreeCanteen
    15 Sep 2014 | 3:05 am
    After a big Rosh Hashanah dinner, this honey cake is a nice, light dessert. The honey and blanched almond flour are really good partners for this grain-free version of the traditional honey cake.  Because honey is such a big flavor in this cake, be sure to find one that tastes really good. Some commercial brands are not 100% honey, so the best bet is to look for local sources. Also be sure to use blanched almond flour and not almond meal. There is a significant difference in both flavor and how they work in recipes. Blanched almond flour is ground more finely, has less oil than almond…
  • Figgy Upside Down Honey Cake

    GlutenFreeCanteen
    10 Sep 2014 | 3:05 am
    Honey cake is usually on the menu for Rosh Hashanah (the Jewish New Year) which is right around the corner. This honey cake is anything but the same-old same.   Meet the figgy upside down honey cake with a swig of Rum. Though we have three versions coming up, this one is a favorite because everyone really enjoyed the caramelized figgy topping. Fresh figs are what makes this cake special. Though the ingredient list looks a bit long, the cake is easy to prepare. Read the recipe a couple of times to become familiar with the list of ingredients and instructions. It’s still the…
  • Monday Kitchen Tips: Cake Wreck Rescue

    GlutenFreeCanteen
    8 Sep 2014 | 3:05 am
    This isn’t my first visit to cake wreck land. I’m a frequent guest along with my buddy, T-Wrecks (T loves cake wreck snacks). There’s even a cake wreck rescue recipe in Nosh.  It’s in there because the day my editor and I agreed to work together I had a couple of wrecks cooling on the counter top and I wanted to make sure people knew wrecks were not the end of a cake – they’re actually the beginning of something good to eat. And wrecks happen to everyone. Unless that wreck tastes just awful as in you forgot an important ingredient or used salt instead…
  • Not Too Shabby Classic Chocolate Cupcakes

    GlutenFreeCanteen
    4 Sep 2014 | 3:05 am
    A simple little old fashioned, no frills, not too shabby chocolate cupcake never goes out of style. A reliable and easy recipe is just the thing when the craving for chocolate cake comes calling. The cupcake goes together in no time and bakes quickly. Adding frosting can be as simple as making an easy chocolate ganache or whipping up a buttercream icing that matches your mood. For this particular cupcake, a whipped ganache was our choice though directions for dipping the cupcakes in the warm ganache are included.  If you make the ganache before the cake goes into the oven, by the time…
  • Nutty Almond Cookies

    GlutenFreeCanteen
    28 Aug 2014 | 3:05 am
    We call this cookie the better dressed version of plain nut butter cookies. Nutty Almond Cookies contain only chopped nuts which get mixed into the dough and then more are placed on top right before baking. No nut butter in these treats.  And with the latest nut butter recall, that’s probably a good thing. Back when peanuts were on the menu in our house, and we still ate gluten, these were one our favorite cookies, Maida Heatter’s Skinny Peanut Wafers. This updated, gluten-free, dairy-free, peanut-free cookie is a variation of that long time family favorite. The dough is a…
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    TheFamilyFeed

  • Caramel Hazelnut Tart

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

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

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

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

    thefamilyfeed
    26 Jun 2014 | 2:15 pm
    Your golden Birthday is that once in your life when the day of your birth matches your age.  Sam, born on the 22nd day of her birth month, and just […]
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    Cakeyboi

  • Healthy Chocolate Thick Shake

    10 Sep 2014 | 11:00 am
    This is a quick post as we are off on our holibobs tomorrow. Lots to do before we jet off to sunnier climes. But I wanted to bring you this quick and easy healthy ‘shake’ made in my brilliant Optimum 9400 from Froothie.It tastes a bit like a thick chocolate shake, like the ones you get in a certain fast food outlet, but has way less calories.I used to love those thick shakes. I went through a phase of having them all the time, when I was younger, before I realised I was drinking my own body weight in ice cream each time :DSo, when I bunged these ingredients into my blender, I was shocked…
  • Carrot Cake Meringue Pie

    8 Sep 2014 | 2:09 pm
    It was my mum’s birthday last week. Quite a milestone as she turned 65 years old. She is a young 65 though, still working and has a great social life.And as tradition dictates, we had mum around for a birthday dinner. If you are a regular visitor to Cakeyboi, you will know that I make a carrot cake (her favourite cake) for her every year, albeit with a twist.Two years ago I made a Carrot Loaf Cake and last year was a Carrot Cake Swiss Roll. But this year I wanted to go for something a wee bit different – Carrot Cake Meringue Pie.Let’s be clear, this is not a carrot meringue pie – a…
  • Our (quick) Day at Foodies Festival Edinburgh

    6 Sep 2014 | 8:00 am
    This is something I have been meaning to post for a few weeks now.  Last month Disneyboi and I went down to Edinburgh for the Foodies Festival at Inverleith Park. Unfortunately the Scottish weather was against us the day that we chose to attend, and we didn’t stay as long as we would have liked to.We got there at about 11am and the weather was dull, but dry. We had a wander around the stalls. I met Morag from Mo’s Cookie Dough whom I see at the BBC Good Food Show every year. I’ll hopefully catch up with her properly next month.lovely macaron at the Foodies FestivalWe went to the…
  • Chocolate Biscoff Puppy Chow with Banana Chips

    6 Sep 2014 | 7:11 am
    It’s been a while since I made Puppy Chow (not for dogs!!). Remember that stuff? It’s malted cereal smothered with things like chocolate and peanut butter (see below), plus lots of icing sugar.Very snackable and very dangerous.I was recently sent some Lotus Biscoff spread to ‘try’ as it is now available in all good supermarkets.But I have adored this stuff for over a year now. It’s also called speculoos (more on the continent) or cookie butter (in the US) but in the UK it’s being marketed as Biscoff. If you don’t know what it is, it’s those little spicy biscuits, cinnamony and…
  • Sweet Pizza Time at Zizzi

    1 Sep 2014 | 11:00 am
    I was recently asked if I would like to try Zizzi’s new sweet treat – their Chocolate and Strawberry Pizza! Sounded like heaven to me, so Disneyboi and I ventured along to our closest Zizzi ristorante which is in St. Andrews, Fife.Zizzi were kindly offering us a complimentary meal in return for sampling their new sweet pizza, plus they wanted us to look at other savoury dishes that have turned sweet. Not a bad challenge at all – as I am known for some of my quirkier bakes.But first on to the meal…Disneyboi and I turned up at the restaurant last Sunday. It was both our first time in a…
 
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    The True Wonder of Bread

  • What’s the Right Wheat for You?

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

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

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

    Mark Friend
    30 Jul 2014 | 9:35 am
    If you should happen to visit Italy and the town of Pompeii, visit the ruins of that ancient city and you will find the reason Romans have such an important place in bread history.  Romans were responsible for the development of mechanical mills.   It is in Pompeii in a half-shattered courtyard that you stumble upon several stone towers about two yards high in the shape of an hour glass – narrow in the middle and wide at the top and bottom.  The upper portion is in two pieces.  The bottom part is a fixed millstone and the upper part is a narrow cone and is movable.  From this upper…
  • We Are Back!

    Mark Friend
    29 Jul 2014 | 8:57 am
    Finally!  We are back and ready to get this blog up and running again.  We will be delving more into the history of bread, into the ins and outs of what makes a good loaf, and giving recipes for you to try in your own home kitchen.  We will interview notables in the bread field and we will review bread books coming onto the scene.  In short we will be about anything that is of interest for the home baker.  Needless to say, we are excited and we hope that you will follow us on this adventure into the world of bread. And, as an FYI, we will also have a site operating for professional…
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