• Most Topular Stories

  • Frosted Chocolate Hazelnut Cake

    BoB - Bake or Break
    Jennifer McHenry
    28 Aug 2014 | 1:01 pm
    Yesterday was my birthday. I’m long past the age of big birthday celebrations, but there has to be cake. It’s a requirement. Usually, Quinn very sweetly makes me a cake. But with the way both of our schedules were going, I took the reins and made my own cake this year. I opted for my favorite kind of dessert – […]
  • Behind the Scenes @ Sweet & Saucy: In-N-Out Burger Cake

    My Sweet and Saucy
    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″…
  • Zoku Fish Pop Molds

    Baking Bites
    28 Aug 2014 | 7:17 am
    Zoku is known for their quick pop makers, which allow you to make popsicles in as little as two minutes if you have pre-chilled the base. The gadget is fun to use, but traditional popsicle molds are even easier because they require less hands-on time, even if you do have to wait for the pops to freeze completely before serving them. Traditional molds also give you a lot more size and shape options than the quick pops, and Zoku makes some interesting traditional molds, too. Zoku Fish Pop Molds are silicone molds that let you create popsicles with some unique – and fun – sea…
  • Rush Creek Reserve Production Stopped By FDA Rule Uncertainty

    Cheese Underground
    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…
  • 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…
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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

  • Turning 50

    Catherine Clark
    1 Sep 2014 | 10:01 pm
    Catherine Clark, a long-time King Arthur Flour aficionado and pie baker, shares her experience of baking hundreds and hundreds of pies on the way to crafting a perfect replica of her mother’s apple pie. Our special thanks to Elaine Marten, many of whose photos illustrate this story. The older I get, the more I become like my mother. During my 40s, I had no problem in becoming more like my mother with every passing year. My mom is a remarkable person, a wonderful woman with dozens of good qualities, any number of which I would be glad – nay, honored – to incorporate into my own…
  • Gluten-Free Pumpkin-Spice Coconut Flour Pancakes

    Amy Trage
    31 Aug 2014 | 5:30 am
    I remember the first time I made pumpkin pancakes. It was while I was working at Shelburne Farms – an historic Vermont destination inn in the heart of the beautiful Lake Champlain Valley. And that occasion was the first time I really appreciated the harmonious medley of maple and pumpkin. A warm, maple syrup-soaked, tender, pumpkin-y breakfast cake touched with cinnamon is pure autumn morning heaven, and a small piece of quintessential Vermont. The pancake. An ideal place for pumpkin. And maple. And gluten-freedom! Yes, pancakes are one of the easiest ways to use gluten-free flours. Today,…
  • Pie Pops

    MaryJane Robbins
    26 Aug 2014 | 12:45 am
    I’ve said it before: I’m more of a cake girl than a pie girl – that’s just me. BUT I also love bite-sized goodies, and pretty much any food on a stick (barring corndogs. Blech.) So I was thrilled when the opportunity came along to make pies that fit both bills. That’s right, bite-sized pies, and on a stick to boot! Welcome to the wonderful world of Pie Pops. Pie Pops’ origin is credited to Andrea Smetona, owner of Cakewalk Desserts in Laguna Niguel, CA.  The buzz generated during our giveaway of her book, Easy As Pie Pops, was incentive enough for us to make…
  • Don’t Abuse it – Use it

    PJ Hamel
    23 Aug 2014 | 10:01 pm
    Why does anyone grow zucchini? I mean, it’s not the tastiest vegetable in the world. (Actually, it’s a fruit – though it sure doesn’t act like one.) Enjoy a wonderfully sweet carrot. Pop a handful of sun-warmed cherry tomatoes into your mouth. Or roll your eyes blissfully as you enjoy those first new peas of the season. Now bite into a zucchini. Get the picture? Zucchini is a paradox: not only is it relatively taste-free, it grows like crazy. And then hides from you under its enormous leaves. So you end up with a you-know-what-load of over-sized, spongy fleshed, basically…
  • Biscuit Bliss

    PJ Hamel
    20 Aug 2014 | 10:01 pm
    So, you get out your favorite biscuit recipe, make the dough… and then what? Why, you make biscuits, of course. High-rising, light and tender biscuits, perfect with a pat of melting butter, served alongside ham and eggs and grits, or stew or chili. Or not. Just as yeast dough can morph from sandwich bread to pizza to sticky buns, biscuit dough is simply a starting point, primed to go in any creative direction you care to take it. With its chameleon-like ability to become a snack, appetizer, main dish, side dish, or dessert, suitable for breakfast, lunch, or dinner, biscuit dough is…
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    BoB - Bake or Break

  • Frosted Chocolate Hazelnut Cake

    Jennifer McHenry
    28 Aug 2014 | 1:01 pm
    Yesterday was my birthday. I’m long past the age of big birthday celebrations, but there has to be cake. It’s a requirement. Usually, Quinn very sweetly makes me a cake. But with the way both of our schedules were going, I took the reins and made my own cake this year. I opted for my favorite kind of dessert – […]
  • Coconut Cream Pie Bars

    Jennifer McHenry
    26 Aug 2014 | 9:32 am
    As August is winding down and Labor Day weekend is on the very near horizon, I feel it’s only appropriate to share one more awesome no-bake recipe with you. These Coconut Cream Pie Bars are a wonderfully delicious dessert just made for devouring on a beautiful summer day. These bars are made up of layer after layer of good stuff. […]
  • Summer Fruit Crisp

    Jennifer McHenry
    25 Aug 2014 | 9:06 am
    For the first time I can remember, I haven’t hated the summer weather this year. Sure, I’ve been counting down the days to fall because, well, fall is the best. But, this summer has been just lovely. There’s been a lot less hibernating on my part. Instead, I’ve been happily enjoying mild days and beautiful sunshine. Of course, regardless of […]
  • Blueberry Bread Pudding

    Jennifer McHenry
    23 Aug 2014 | 9:04 am
    As the days of summer are dwindling, I’m trying to squeeze in as many summer fruit recipes as I can. I found myself with an abundance of blueberries after a grocery ordering blunder. I ended up with twice as many as I meant to get. But hey, if that’s an occasional consequence of ordering groceries for delivery, I’m okay with […]
  • Vanilla Pudding

    Jennifer McHenry
    21 Aug 2014 | 8:31 am
    It seems I have developed a bit of a pudding obsession. It started a while back with chocolate pudding. Then, that led to my recent addiction to butterscotch pudding. I’ve made both of those so very many times. Obsessed, I tell you. Somewhere in between those two puddings was this vanilla pudding, quietly going about its business and not making […]
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    The Fresh Loaf

  • sourdough success using atta flour!

    2 Sep 2014 | 9:37 am
    sourdough success using atta flour!Submitted by I_Bakery on September 2, 2014 - 9:37am.This was my first  sourdough bake using  atta flour. I am elated.
  • king arthur vs. gold medal - what I am doing wrong?

    2 Sep 2014 | 9:30 am
    king arthur vs. gold medal - what I am doing wrong?Submitted by ourdailybread4 on September 2, 2014 - 9:30am.     Hi everyone!  I am new to this site, so I am sorry if this question has been posted before.  I am not a professional baker but love to bake for my family.  I bake at least 1 loaf of bread a week.  I prefer to use the white whole wheat flour.  I began baking with Gold Medal white whole wheat flour.  I love its results!  The bread is soft, stays together, and holds up well when used to make sandwiches.  Recently, I switched to King Arthur white whole wheat flour because…
  • The paneotrad

    2 Sep 2014 | 4:12 am
    The paneotradSubmitted by Gourmand on September 2, 2014 - 4:12am.Hi! I'm interested in starting up a bakery in my home town. I've done extensive research on the bread making process and I lean towards the traditional bread making process, what many refer to as artisan bread making. My interests lie in selling sourdough and a variety of southern European breads as well as some hardy Nordic and Germanic rye breads. The trick with running a profitable bakery is that it can't be all old school as it needs to be efficient enough to keep up with a market demand, and thus I find myself seeking out…
  • Spelt & Corn Bread. A dry affair, to say the least.

    2 Sep 2014 | 1:14 am
    Spelt & Corn Bread. A dry affair, to say the least. Submitted by grdresme on September 2, 2014 - 1:14am.The idea seemed a good one, in my mind at least. The nuttiness of spelt, combined with the sweetness of corn. Never tried anything like it before, so it was a complete shot in the dark. I missed spectacularly, and yet, I have hit the mark at the same time. Weird ey? Since I have never baked a corn bread before, I used a recipe from FloyM, and altered it to my liking/ingredients available. Here's what I did.300 grams corn flour700 grams whole wheat spelt flour18 gr salt40 gr sugar15 gr…
  • Not your typical mooncakes

    2 Sep 2014 | 12:16 am
    Not your typical mooncakesSubmitted by emkay on September 2, 2014 - 12:16am.Every year my parents receive many gifts of mooncakes in the days leading up to the Mid-Autumn Festival. Most of the time they are the traditional mooncakes filled with lotus seed paste and salted egg yolks. I thought I would try baking a different sort of mooncake to bring to my family's gathering. I call them American-style mooncakes. I made a trail mix inspired one and a coconut one. Mooncakes need to be baked at least a day (and preferably 2 days) before serving. Freshly baked ones do not have the correct texture…
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  • our calvin

    2 Sep 2014 | 3:03 am
    I’m sitting here trying to write the words, and I just can’t make them come.  As many of you know, our beloved dog Calvin has been sick for quite some time.  Last fall, he was diagnosed with congestive heart failure, a condition that we knew would eventually be fatal.  We kept him alive for almost a year with medication and very careful care, but ultimately, his sweet little body just couldn’t go on.  He’s been with us since he was a puppy, for almost nine years.  Through law school, jobs, three apartments in Manhattan and two homes in…
  • friday’s five: newborn essentials

    29 Aug 2014 | 9:03 am
    I’ve been thinking about this post for a while, but I wanted to wait until Bear was solidly out of the newborn arena before putting pen to paper (er… fingers to keys?) on this one.  I read a lot of “What stuff do you need to buy before the baby arrives?” lists while I was pregnant, and here’s the thing about those lists… They tend to be written by stores.  Stores that want you to buy a whole lot of baby stuff. When really… a newborn doesn’t need very much.  Fancy bedding?  Not really.  Toys?  Nope.  A…
  • a little like mom, a little like dad

    27 Aug 2014 | 7:03 am
    For my baby shower, my mom and Chad’s mom pulled out a dozen pictures of us at various stages of our childhoods — but from minute one, I was captivated by our three-month shots.  Now that Bear is that same age, I couldn’t resist grabbing those photos and seeing who he resembles more. And the answer is… neither.  Am I right? I’m on the left at three months old, Chad is on the right.  Our little guy is clearly way more beautiful than either of us were as babies — but truthfully, I’m not sure he looks much like either one of us!  What…
  • dreamy denim

    25 Aug 2014 | 3:46 am
    If there’s one thing I update in my wardrobe every season, it’s my favorite pair of jeans.  I know, I know.  Shouldn’t I pick out a new trend?  Crop tops or leather or something novelty-ish and cool? Nope.  The pieces I reach for, day after day, aren’t those novelty trends.  They’re denim. This season, I’ve fallen completely in love with this par of Low Rise Slim Jeans from Land’s End.  (Yes, Land’s End.) They’re the perfect fit and come in multiple different lenghts, so even petite girls like me can find the…
  • Looks That Rock!

    21 Aug 2014 | 11:26 pm
    It’s that time of year again: this weekend is the MTV VMAs!  As you guys know, music is a huge part of my life — I love everything from sixties classics to the freshest new songs on the radio each month.  When I fall in love with a song, I can listen to it nonstop for days — so I get extra excited for that part of awards season that recognizes the incredible array of current musicians!  I know you guys are all going to tune in this Sunday, but to get in the spirit a little early, I threw a small VMA viewing party for a few of my girlfriends!  The fashion…
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    My Sweet and Saucy

  • Behind the Scenes @ Sweet & Saucy: Beehive Cake

    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

    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

    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″…
  • New Fondant Classes Available!

    8 Aug 2014 | 4:53 pm
    We always get lots of requests for classes her at Sweet & Saucy Shop, but sadly over the years I have had to start teaching less and less since having my sweet Blake and now being pregnant with my little man, BUT lucky for you my talented cake team are ready to step up to the plate and teach you their skills! Kasey is going to be heading up this new series of fondant classes we will be offering and if you follow us on instagram you know what amazing skills she has in the cake world! We are offering three different fondant classes: beginner, intermediate, and advanced.  We are grouping…
  • Celebrating our 5th Year Anniversary

    8 Aug 2014 | 3:57 pm
    A Letter From Eileen   It’s hard to believe that it’s been 5 years since we first opened our doors at Sweet and Saucy Shop. This has definitely been an amazing journey and quite the wild ride. The direction of your life can certainly change in a short period of time, and my life has done a complete 180 degree turn since my daughter Melody first approached me to partner with her to open a dessert shop! The first question I was asked when people learned of my new adventure was “You’re starting a business in this economy?” The recession had hit California, and stores were closing…
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    Jenny Bakes

  • 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…
  • More fun with rhubarb jam

    8 Jun 2014 | 7:58 am
    One of the downsides to making a batch of jam without canning it is needing to use it faster than one person can consume it!  There is a recipe I've been making since I found it in Vegetarian Times in 2008 - [Insert fruit name] Oatmeal Bars.  It's an easy bar cookie that has the additional merit of using up a cup of jam, preserves, marmalade, you name it!Since I had about two cups of rhubarb-vanilla-earl grey jam, I doubled the recipe and brought it in to work!  Here's what they looked like:The worst part about using up homemade jam is that you don't have any more.  Who…
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    Real Baking with Rose Levy Beranbaum

  • Hector's Latest Book Preview!

    30 Aug 2014 | 7:30 am
    If you've been wondering what our dear Hector Wong has been up to, here is the exciting answer: from Hector: i am submitting my second ecookbook to the itunes store, and it will be BUNDT CAKES with everything that is baked on a bundt pan! cake, ice cream, lasagna, savory, always with twists and reasons. my ecookbooks will continue to sell for $8.99 and contain a dozen recipes. a new feature i am exited to include is include what the readers want. the book will be launched with only a handful of recipes and the rest will be added by the readers requests. i will add more recipes as my readers…
  • The Baking Bible's Appearance in American Cake Decorating Magazine

    27 Aug 2014 | 2:03 pm
    I am delighted to have my upcoming book appear in this stunning magazine for professional pastry chefs and caterers!
  • Monroe County PA Farmer's Market

    23 Aug 2014 | 7:30 am
    Last month, Woody and I did a book signing at the market for the first time and we had the best time! Not only did we sign many books, we also met many fascinating people. We were invited by our friend and neighbor Maria Menegus who organizes the vendors as well as selling her own organic produce. The above photo shows her delicious and beautiful beets which she calls Candy Cane Beets but I call Blushing Beets. It also features her purple string beans which turn dark green on boiling. Fresh picked string beans are a world apart from ones that have been shipped to supermarkets. They also take…
  • One Special Cookie

    19 Aug 2014 | 7:30 am
    I have a wonderful friend, Marko Gnann, who travels the world and brings or sends back, among other things, some great baking ideas. It was he who introduced me to the Kouign Amann which now graces the cover of my upcoming book The Baking Bible. Marko's latest contribution is this adorable cookie from Barcelona. He reports that the cookie consisted of "a very nicely balanced shortbread with the right amount of salt and then the chocolate for a sweeter section." Last I visited the city I was stunned by the creativity taking place in the bakeries throughout the city. Thought you'd all enjoy…
  • Nouvelle Génoise (Repair)

    18 Aug 2014 | 7:30 am
    When Things Go Wrong and Sister Bakers Collaborate Over the years, occasionally people have written to me telling me that their génoise comes out with a coarse texture and twice this has happened to me as well. It happened most recently when Woody and I were testing a 12 inch layer for an upcoming wedding cake. The recipe had already been perfected 26 years ago in The Cake Bible, but I was curious to see if it would work with Wondra flour which I subsequently found to be easier to integrate into the batter and to result in a more tender génoise in a 9 inch layer. I also wanted to see…
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    Nosh With Me

  • Cupcake (ish) Tour of Hollywood (adjacent)

    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

    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

    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

    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 […]
  • Passover Desserts

    4 Apr 2014 | 2:59 pm
    Are you in charge of desserts for the Passover seders? Have no fear, I’ve got you covered with lots of delicious treats! Our faves are the Chocolate Walnut Cookies, Chocolate Chip Meringues, and of course, Matzo Brittle. Have a great Pesach! Flourless Chocolate Walnut Cookies Passover Mandelbrot Chocolate Chip Meringues Flourless Chocolate Cake Matzo Brittle […]
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    Sweet Happy Life

  • Chocolate Almond Energy Bites

    1 Sep 2014 | 9:39 am
    I love these bites for several reasons. First, they are easy! Just toss everything into a food processor, then roll the mix into balls or press them into a baking pan and cut into bars. Second, they are healthy. And third - not to be discounted - everyone in my family actually wants to eat them.
  • Fried Green Tomatoes: Completely & Utterly Delicious

    4 Aug 2014 | 5:02 am
    Have you ever tried fried green tomatoes? If not, now's the time of year to do it! I'd describe these crisp, flavorful rounds of battered & fried green tomato slices as compulsively eatable.
  • Blueberry Scones with Maple Glaze

    27 Jul 2014 | 5:42 pm
    Blueberry picking in Vermont is one of those activities that makes me feel like I live in a story book. 'Blueberries for Sal' comes to mind, because whether you're going with an 18-month-old or a 4-year-old, picking blueberries with kids is mostly about them eating everything while you try to actually fill your box with berries.
  • 3 Fun Card Games for Preschoolers

    6 Jul 2014 | 1:21 pm
    Card games can be a wonderful way to enjoy family time together, but especially when young kids are involved you need to find the right game. It can't be too simple or the grown-ups get bored and never want to play. Similarly, it can't be too complex or the kids get frustrated when the rules go over their heads. But games that are fun for adults and preschoolers do exist - and today I'm going to share three of our favorites with you.
  • Strawberry-Blueberry-Rhubarb (or Raspberry) Double Crisp

    29 Jun 2014 | 8:26 am
    On a hot summer day few things are as satisfying as a berry crisp topped with vanilla ice cream. Add a cup of fresh coffee and you've got yourself the makings of an excellent afternoon on the back deck, just eating dessert and enjoying life.
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    Baking Bites

  • Spiced Peaches n’ Cream Bread Pudding

    1 Sep 2014 | 4:23 pm
    Sometimes I will pick up an extra loaf of bread when I am out shopping for groceries. I know at the time that it is slightly more bread than I need to have on hand – even if I’m planning to make a lot of sandwiches – but I do it anyway because I know that the extra loaf will give me an excuse to make bread pudding or french toast in an effort to use it up. My Spiced Peaches n’ Cream Bread Pudding is a dessert that bridges the gap between summer and fall. It features fresh, juicy peaches in a rich bread pudding that is kissed with a bit of cinnamon and ginger, which…
  • Spice-Rubbed Grilled Tri Tip with Watermelon Salsa

    29 Aug 2014 | 4:05 pm
    During the summer, I like to grill and eat outside as much as possible. It’s always nice to be outside on a warm evening with friends, family and good food. This weekend is Labor Day weekend, and that generally serves as the unofficial end of the summer grilling season. I keep grilling just about year round, but I always make it a point to have a few people over and celebrate with a cook out. One of my summer favorites is Spice-Rubbed Grilled Tri Tip with Watermelon Salsa. The tri tip is a generous piece of meat that is great for serving a crowd and the spicy-sweet watermelon salsa is a…
  • Cook’s Illustrated Rates Mixing Bowls

    28 Aug 2014 | 2:00 pm
    Mixing bowls just might be the most important tool in the kitchen, especially if you’re a baker. All the spatulas, whisks and spoons in the world are awfully difficult to use if you don’t have a good bowl for mixing your ingredients! Mixing bowls are important, but most of us don’t pay all that much attention to the function of a mixing bowl in the same way we might scrutinize the features of a stand mixer or other flashy kitchen implement. Cook’s Illustrated knows just how important mixing bowls are and put them to the test in a recent issue (Setp/Oct 2014) to see…
  • Zoku Fish Pop Molds

    28 Aug 2014 | 7:17 am
    Zoku is known for their quick pop makers, which allow you to make popsicles in as little as two minutes if you have pre-chilled the base. The gadget is fun to use, but traditional popsicle molds are even easier because they require less hands-on time, even if you do have to wait for the pops to freeze completely before serving them. Traditional molds also give you a lot more size and shape options than the quick pops, and Zoku makes some interesting traditional molds, too. Zoku Fish Pop Molds are silicone molds that let you create popsicles with some unique – and fun – sea…
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    Cupcake Project

  • The Secret To This Tender, Flaky Vegan Pie Crust Will Surprise You

    27 Aug 2014 | 5:13 pm
    If I hadn’t made this vegan pie crust myself, I wouldn’t have believed it if you told me its secret ingredient. This vegan pie crust is tender and flaky.  Although there is no butter (any guesses yet?), it has a rich, come-back-for-more taste.Read the full article here
  • Summer “Pumpkin” Pie with Crunchy Pecan Topping (Vegan)

    25 Aug 2014 | 6:33 pm
    This summer “pumpkin” pie doesn’t quite taste like pumpkin pie (as my pumpkin pie-loving friend was quick to point out), but when I close my eyes and eat a slice straight out of the refrigerator, I could easily be fooled. Rather than using pumpkin, this vegan pie uses something much more readily available in summer…Read the full article here
  • Win a Free Artisan Bread Making Class From Craftsy

    23 Aug 2014 | 6:23 am
    If you are happy with bread that’s just OK, Craftsy’s online artisan bread making course is not for you.  In Craftsy’s course, instructor Peter Reinhart (author of five books on bread baking, including The Bread Baker’s Apprentice, which was named cookbook of the year in 2002 by both the James Beard Foundation and the International Association of Culinary Professionals) wants you to get things perfect to create exceptional bread.  He instructs home bakers in the same time-tested tricks and techniques that he teaches his professional culinary students at Johnson…
  • My Response to a Very Upset Reader

    19 Aug 2014 | 8:51 pm
    Here’s my very public response to the above email that I received from former reader Lisa: I started Cupcake Project back in 2007.  It was literally a project to master the cupcake.  I had a full-time job and never dreamed that one day my blog would be more than just a joyful, creative outlet.  Today, I’m fortunate that it allows me to work from home and spend time with my family while I earn a respectable income.Read the full article here
  • 8 Back to School Snacks You Didn’t Know You Could Make From Scratch

    14 Aug 2014 | 7:59 am
    Cupcake Project is a baking blog and you might think that I would suggest all kinds of super sweet frosted treats for back to school snacks.  Nope!  I want my son to learn about healthy eating and to enjoy food that’s good for his body.  Most of the time he gets fresh fruit or dried fruit for a snack.  But, on special occasions, I do give him these from-scratch versions of popular kiddo snack foods.  I love learning how to make snacks from scratch that one would normally buy in the store.  Plus, it’s fun to make these snacks together with your kids to help them understand…
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    David Lebovitz

  • Tricotin (Dim sum in Paris)

    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

    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…
  • Fresh Corn Soup

    25 Aug 2014 | 1:17 am
    When I was on book tour last spring, a charming woman brought me a personally signed cookbook that she thought might have once been mine. As some might know, I am still waiting for the two cases of cookbooks that were signed to me, that I sent from the states to Paris when I moved over a decade ago. Yes, I’ve been patient. Every time there’s a knock on my door, I think that – yes – this is finally the moment when me and my precious, irreplaceable cookbooks, will be reunited. Yet I have to tell you, I was starting to lose faith. I know, I know. I should keep my optimism aloft.
  • Our Tour de France

    20 Aug 2014 | 9:50 pm
    The French often say, “There’s no need to leave France – we have everything here!” While it’s easy to brush it off as chauvinism, it’s true — for a country that could fit inside of Texas, there is a huge diversity of climates and terrains in one, single country. You can find everything in l’hexagone, from the windy shores of Brittany (where we’ve huddled around the fireplace, wearing sweaters in Augusts of yore), to the sunny south, where beaches are clogged with tourists and the few locals that choose to stay in town, to bask in the abundant sun of the Mediterranean.
  • Chermoula

    7 Aug 2014 | 1:40 am
    The editor for My Paris Kitchen came to Paris last week. Since we’d spent two years working together on a book about my kitchen, I figured – at long last – we’d be able to dine tête-a-tête, in my actual Paris kitchen. So I invited her for dinner. We were in touch nearly every day for the last few months as I raced toward the finish line, and went had plenty of back-and-forths about every little detail. And since the dinner was somewhat of a celebration of finally leaning back after all that work and relaxing together, I wanted to make her something from the book.
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  • September 1st: Oreo Fudge Cremes

    James Edwards
    31 Aug 2014 | 11:00 pm
    Kcal 230 Fat 11.0g Fat(sats) 7.0g Carbs 32.0g (per 4 cookies)At long last our friends over @AmericanSoda have given the @ChocMission team the call - 'We have some new Oreo cookies for you guys to review' - Marvellous :) Indeed AmericanSoda have just stocked up on a load of new American Oreo flavours not readily available here in the UK. Head across to their site to see the range (HERE) but first take a look at our review of these Oreo Fudge Cremes. The Fudge Cremes are a totally different type of Oreo cookie and are billed as 'Chocolate cookies topped with Oreo Creme, covered in fudge'.These…
  • August 29th: Lizi's Granola Low Sugar

    James Edwards
    28 Aug 2014 | 11:00 pm
    Kcal 501 Fat 27.1g Fat(sats) 4.2g Carbs 45.2g (per 100.0g)Having just committed ourselves to finding the best chocolate cereal out there the @ChocMission team have suddenly taken a liking to any breakfast cereal they can lay their eyes on. One of the new product announcements that recently caught our eye was this Lizi's Granola Low Sugar which The Grocer magazine reported to be launching in Asda, Waitrose and Sainsbury's. We loved the Belgian Chocolate 'On-the-Go' Lizi's Granola so we were delighted when we got the chance to try this low sugar version.We received a few packs of this new low…
  • August 27th: DeBeukelaer ChocOle

    James Edwards
    26 Aug 2014 | 11:00 pm
    Kcal 486 Fat 20.0g Fat(sats) 12.0g Carbs 69.0g (per 100.0g)It's always exciting to see a whole new brand turn up on our supermarket shelves and that is exactly what we've got here with these NEW De Beukelaer ChocOle biscuits. To call them biscuits is a bit of a stretch, biscuits sticks would probably better describe what is on offer here. The packaging tells us that they are originally from Germany and that for ChocOlé DeBeukelaer is sourcing 100% UTZ certified cocoa and thus supporting sustainable cocoa farming .. marvellous now more importantly what do they taste like!?We managed to find…
  • 26 Aug 2014 | 10:22 am

    James Edwards
    26 Aug 2014 | 10:22 am
    MAGNET PUTS THE PASSION BACK INTO DESSERTMagnet, the kitchen expert, has launched the fourth and final installment of its Rococo videos with a delicious recipe you’ll be passionate about.So if you’re planning on holding a party or need something special to wow friends or loved one in the kitchen, Magnet has the answer. Award winning chocolatiers, Rococo, show you how to create a mouth-watering Passion Fruit & Rosemary Caramel.Rococo’s Principal Chocolatier, Barry Johnson, takes centre stage in a step-by-step guide showing you exactly how to make this show-stealing sweet treat, from…
  • August 25th: Cadbury Wispa Biscuits

    James Edwards
    24 Aug 2014 | 11:00 pm
    Kcal 78 Fat 4.0g Fat(sats) 2.1g Carbs 9.2g (per biscuit)Happy Bank Holiday Monday to all my UK readers! When we wrote this review the forecast wasn't too clever for the entire country so we can imagine many of you will be sipping away at one or two mugs of hot chocolate at some point today. Of course when there is a cup of hot cocoa on the go it's only correct to accompany it with some form of choccie biccie! Well pay attention today fellow biscuit fans - we've managed to get hold of Cadbury's latest Wispa Biscuits - here is our run down!We found these on sale in a local McCall's store where…
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  • A New Look at the Crooked Cake: A Craftsy Class Review

    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…
  • How to make a modeling chocolate tree cake topper

    Farwa & Abeer
    28 Aug 2014 | 6:37 am
    When my little cousin asked for a colorful cake with trees, flowers and birds for her birthday, I was more than happy to oblige But, I wanted to keep the design cute and I really didn’t want it to start looking like a wedding cake…lol. I used modeling chocolate to make the tree because I… [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 modeling chocolate tree cake topper appeared…
  • How to make football cupcake toppers

    25 Aug 2014 | 7:59 am
    Fall is here.  A chill has returned to the air and a popular sport has returned to our televisions. These easy Fall football cupcake toppers will liven up your game day treats! This is what you need: Work surface Brown fondant Plastic wrap Rolling pin Corn Starch Football rubber stamp X-acto knife White “Dab n… [read more...] Author information Renée Reneé caught the cake decorating bug seven years ago when she made her son's first birthday cake. Since then, she's created hundreds of custom cakes and cupcakes. Her work has been featured on various baking and party blogs. In her…
  • How to make “feather-inspired” leaf cake decorations

    Farwa & Abeer
    21 Aug 2014 | 7:31 am
    I wanted to decorate a cake with leaves but not just basic green leaves. These leaves were inspired by pictures of exotic birds with beautiful/colorful feathers that I recently saw in a nature magazine. NOTE: If you want to make regular feathers, you will still find this tutorial helpful…. - Just use white gum paste… [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…
  • How to Decorate Simple T-Rex Dinosaur Cookies

    18 Aug 2014 | 6:17 am
    Today I want to share with you how to decorate simple T-Rex Dinosaur Cookies! I’ll be the first to admit that I am not a cookie expert and it’s taken me a couple of years to feel confident enough with them to take regular orders.   But because I don’t feel like I’ve mastered cookie decorating,… [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…
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    Cupcakes Take The Cake

  • Almond Praline Crunch Cupcakes

    31 Aug 2014 | 10:51 am
    I have seen pecan pralines. I have even made pecan pralines, but I have never had almond pralines. These almond praline crunch cupcakes look delicious and are from Oman. Cupcakes have gotten popular there, too. Photo is Cupcakes Take The Cake Flickr member Charlotte Best.
  • Mickey and Minnie Mouse Cupcakes

    30 Aug 2014 | 10:44 am
    Check out these Mickey and Minnie Mouse cupcakes make by Beau Coup Cupcakes in San Diego. Beaucoup Cupcakes is a San Diego Cupcakery owned by two stay-at-home moms, Dianne Seriva and Laura Janikas.
  • To-MAY-to, To-MAH-to Cupcakes

    29 Aug 2014 | 10:03 am
    Hannah Kaminsky of Bittersweet blog made these lovely tomato cupcakes.
  • Miso Caramel Dark Chocolate Cupcakes By Grace Chan

    29 Aug 2014 | 8:47 am
    These cupcakes look awesome! Miso is not a common ingredient in cupcakes, so I wonder the flavor works with dark chocolate. Miso is used in Asian dishes; it is fermented soybeans. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process.
  • Food Business Founder Interview Series

    27 Aug 2014 | 12:22 pm
    In addition to cupcake business owners, I will start interviewing other food business founders about their business. I will ask them how they got started and other questions. If you are a budding food business entrepreneur, these are some of the questions that I would like to ask. How did you come up with the name and logo of your business? How are you funded? Did you go to culinary
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  • 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 "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 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 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

  • Chocolate Filled Phyllo Triangles

    1 Sep 2014 | 5:36 am
    If you ever have a few stray sheets of phyllo dough lying around, make chocolate filled phyllo triangles! They’re flaky little pastries stuffed with chocolate or ganache.  I made a bunch of them yesterday using some phyllo leftover from the spanakopita, and what we learned was that they’re best after they’ve cooled and that they […]
  • Frozen Millionaire Pie

    30 Aug 2014 | 3:06 pm
    This pie is a family favorite, yet there are so many variations I’m not sure I’ve ever made it the same way twice. This version, our special Labor Day Weekend dessert, calls for cream cheese, pineapple and whipped cream. It’s also a little different in that it uses a baked pastry crust instead of graham. […]
  • Individual Spinach Pies or Spanakopita

    29 Aug 2014 | 4:08 pm
    Once in a blue moon I post a savory dish, and today is one of those days — -or evening, rather. I had some leftover phyllo dough and decided to make individual spinach pies as a prequel to our dinner. These are larger than what you’d find in the grocery store freezer, but not quite […]
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    Pink Cake Box Custom Cakes & more

  • Retirement Casket Cake

    Anne Heap
    1 Sep 2014 | 1:23 pm
    We created this cake my friend’s parents who were retiring their funeral home business and moving to Georgia (hence the peaches on the side). Retirement Casket Cake The 3d sculpted casket was decorated with a marbled wood grain and brass handles. Sitting atop the casket cake are the two parents. Mom is holding a notebook with “School Street School” ont he cover and dad is holindg a sign reading “Mackey Funeral Home”. The post Retirement Casket Cake appeared first on Pink Cake Box Custom Cakes & more.
  • Cactus Cake

    Anne Heap
    31 Aug 2014 | 8:08 pm
    40th Birthday Cactus Cake This 40th birthday cake was created for Milen’s 40th birthday. The sculpted cactus cake sits in a terra cotta bowl. Inside the cake is lemon with raspberry chambord and vanilla with chocolate buttercream. The post Cactus Cake appeared first on Pink Cake Box Custom Cakes & more.
  • Beer Pong Groom’s cake

    Anne Heap
    31 Aug 2014 | 4:35 am
    Grooms Cake: Beer Pong Table Beer pong, also known as Beruit in some areas, is a game where players throw a ping pong ball across a table into a set of cups with beer. The goal is to land the ping pong ball into the cup. As a surprise groom’s cake, we created this replica of a beer pong table for the groom. The silver table includes red solo cups in the classic triangle setup along with a white ping pong ball on each side of the table. The base of the board reads “The vows are done, time for fun!”. Congratulations to the bride and groom! The post Beer Pong Groom’s cake…
  • 40th Birthday Snowmobile Cake

    Anne Heap
    30 Aug 2014 | 6:17 pm
    Snowmobile birthday cake with forest scene This two tier topsy turvy cake is covered in sky blue fondant and drifts of buttercream snow to represent a snowy Canadian mountain scene. (The birthday boy snowmobiles in Quebec, Canada) Atop of the cake sits a sculpted snowmobile (the iconic brand Ski-Doo). Further down the cake are Canadian pine trees covered in snow. Drifts of snow surround the trees and trailhead signs decorate both tiers. Combination of flat and 3D Snow Capped Evergreen Trees The post 40th Birthday Snowmobile Cake appeared first on Pink Cake Box Custom Cakes & more.
  • The Best Beach Themed Cakes from Pink Cake Box

    Debbie Zelasny
    30 Aug 2014 | 6:54 am
    With Labor Day upon us, let’s honor this wonderful summer season with some of our best beach themed cakes! Even when summer inevitably ends, with the magic of cake decorating, you can bring the beach to your event any time of year.  Whether it’s a luau, a beach themed party or a nostalgic memory that you want to share with your guests, the beauty of the beach can be incorporated into the cake of your dreams.  Take a look at these beach themed cakes, created especially for our clients. Beach Themed Wedding Cakes This beach themed wedding cake was featured in our Sizzling Summer Cakes…
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    Recipe Girl

  • Watermelon, Feta and Arugula Salad

    Lori Lange
    1 Sep 2014 | 3:00 am
    Summer must not end because I want to make this salad all year long >> Watermelon, Feta and Arugula Salad I had quite the indulgent summer.  I ate chips and deli sandwiches, I consumed a lot of ice cream and wine, and I gobbled up cheese like it was soon-to-be-rationed.  All of that, of course, means I’m paying for it now.  Unfortunately, I’m currently avoiding all of the aforementioned stuff like the plague in order to get some of those indulgent pounds off.  Fall is looming ahead, and since jeans and boots are my everyday wear in chilly weather, it’s time I fit…
  • Pearl Harbor Cocktails

    Lori Lange
    30 Aug 2014 | 3:00 am
    I have a delicious, tropical-type cocktail recipe for you:  Pearl Harbor Cocktails Here’s the thing >> I’m not at all ready to let go of summer.  So I’m going to continue feeding you some summery recipes until the Big Chill (otherwise known as “fall”) arrives.  It’s still quite warm around my part of the country, and I’m hoping it stays that way for a few more weeks, at least! These summery cocktails will keep you in the mood for summer.  They’re so simple to assemble with just 3 ingredients.  I served them at a summer party and they…
  • Slow Cooker Pulled Pork Sliders with Bourbon- Peach Barbecue Sauce

    Lori Lange
    28 Aug 2014 | 3:00 am
    These little sandwiches are crazy good:  Slow Cooker Pulled Pork Sliders with Bourbon- Peach Barbecue Sauce I spotted this recipe in July’s Cooking Light magazine while on vacation this summer.  My husband was looking over my shoulder and said, “Oh man, you’ve gotta make those!”  I was sort of thinking the same thing.  So we invited some friends over, and I popped a pork roast into the slow cooker for the day (I really love it when my slow cooker makes dinner for me).  And then we ended up with these delicious little guys.  I have three letters for you >…
  • Strawberry- Caesar Grilled Chicken and Vegetable Salad

    Lori Lange
    26 Aug 2014 | 3:00 am
    Here’s an end-of-summer salad recipe that you must try! > Strawberry- Caesar Grilled Chicken and Vegetable Salad I know what you’re thinking.  You’re saying, “Oh my gosh, did she just mix strawberries with greens and pasta?!”  The answer is yes.  Yes, I did!  I added grilled chicken and veggies, and Parmesan cheese too.  And then there’s a secret sort of salad dressing mixed in, which I’ll reveal as you continue reading. Today, I’m sharing about the Greens for Good recipe contest- sponsored by the Newman’s Own® brand.
  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    24 Aug 2014 | 8:20 pm
    Here’s another one of my posts >> Stuff I’ve Gotta Share and You’ve Gotta See! On Parade Magazine‘s blog this week, I shared this fabulous recipe > > GREEK BAKED ZITI.  The recipe comes from David Joachim’s book, Cooking Light Global Kitchen- The World’s Most Delicious Food Made Easy.  There are SO many recipes that I want to make from this book.  I have a several pages bookmarked.  My family enjoyed this recipe, and they’re going to be in for a treat when I make them some really different international dishes! Here’s another fun…
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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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  • Brown Sugar Pork Chops Recipe

    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…
  • Pepper Jack Steak Wraps Recipe

    25 Aug 2014 | 10:25 am
    Pepper jack steak wraps are loaded with sliced steak, pepper jack cheese, ice berg lettuce, pico de gallo, and a southwest sauce. These slightly spicy wraps are similar to the ones that can be found at Buffalo Wild Wings. Although this is not a copycat recipe for the pepper jack steak wraps at BWW, they are very good. The taste is similar but the southwest sauce has a different flavor than the sauce at BBW.I like to use whole wheat wraps for this recipe but you can use flour tortillas as well. Try and slice the steak as thinly as possible for the best results. The steak can be sliced first…
  • Spicy Chicken Strips Recipe

    23 Aug 2014 | 12:49 pm
    These spicy chicken strips are a perfect appetizer to serve on game day. For this recipe, we are using the breading from the Spicy Chicken Sandwich recipe and turning it into chicken strips. Most of the heat in these chicken strips comes from hot pepper sauce and cayenne pepper. If you want more spice, you can up the amount of cayenne pepper in the flour mixture. This recipe is fairly easy to make—the most work that is required is in breading the chicken pieces. I like to serve these chicken strips with ranch dressing for dipping. Enjoy. Spicy Chicken Strips Yield: 4 Servings Ingredients:…
  • Slow Cooker Pork Tenderloin Recipe

    19 Aug 2014 | 12:56 pm
    Making pork tenderloin in the slow cooker is so easy and delicious you will want to prepare it this way all of the time. The pork is rubbed with a spice mixture of ingredients such a sage, garlic, salt and pepper and then placed into the slow cooker with a little bit of water. While the pork is cooked it is brushed with a balsamic vinegar glaze. The glaze gets most of its flavor from balsamic vinegar and brown sugar. Once the pork has finished cooking in the crockpot you can brush it with the glaze again and put it under a broiler if you want a crust to be formed. The crust is totally…
  • Dijon Chicken Grilled Cheese Recipe

    17 Aug 2014 | 12:44 pm
    This grilled cheese is a great tasting combination of honey Dijon mustard chicken, bacon, and mozzarella cheese. This grilled cheese uses whole wheat bread but you can really use whatever type of bread that you would prefer such as French bread or white bread. The chicken is first marinated in a honey mustard mixture and then grilled. If you do not want to grill the chicken, it can be fried in the pan or baked in the oven as well. This recipe will make two sandwiches but the ingredients can easily be doubled to make more. If you wish to make additional sandwiches you will not need to increase…
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    Cheese Underground

  • 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…
  • The Next Frontier for Cheese: Raw Milk Microflora

    Jeanne Carpenter
    27 Jul 2014 | 6:25 am
    When I grow up, I want to be Bronwen Percival. Seriously. And not just because she's the buyer for Neal's Yard Dairy, but because she continually has her finger on the pulse of what will make artisan cheesemaking better. Her latest feat includes launching a Kickstarter project that aims to translate a new textbook about raw milk microbiology into English.Every two years, Bronwen organizes a spectacular conference in Somerset County, England, called the Science of Artisan Cheese. (This year the conference is on August 19-20 - more info here). At that conference two years ago, Dr. Christine…
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    Have Your Cake and Eat It Too

  • 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…
  • Upping The Ante - My Most Fun Brunch of 2014 at Ante Kitchen, Publika

    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…
  • Makan Kitchen SHIOK Merdeka Promotion Items, Hilton Doubletree

    25 Aug 2014 | 8:11 am
    Fortunately, for the tardy like me, ever since we started celebrating Malaysia Day on 16th Sept, (and I think this was quite a recent phenomenon), Merdeka celebrations can be prolonged...I was delighted to be reinvited back to Makan Kitchen, at Hilton Doubletree, to sample their Shiok Merdeka High Tea Promotion Items.Memories of that sublime Cheese Naan occupied my mind as I mentally remembered the sheer creaminess of that naan, the last time I was here, and the double boiled soups, and the Pansoh, that Sarawakian specialty.  Alas, this was a High Tea Spread, and didn't have some of the…
  • Mooncakes From Ti Chen, Saujana Resort

    19 Aug 2014 | 9:20 pm
    One of the most wonderful things about living in this melting pot of cultures is the continuous and never ending stream of festivities and the foods associated with them.  I mean, if you lived in say, a Caucasian country, the highlight of the year might be ... Christmas? or a thanksgiving turkey, but in Malaysia,.... beginning of the year, we have the endless yee sang promos... quickly followed by easter offerings, usually in the form of high teas, and chocolate eggs, then the dumpling festivals, and depending when Ramadhan strikes, the endless Iftar buffets, followed by Aidil Fitri,…
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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

  • How to Grow Your Blog eBook

    1 Sep 2014 | 9:30 pm
    this post, How to Grow Your Blog eBook first appeared on Ashlee Marie I’ve had a busy summer! Not just because all 5 kids where home playing… We have some amazing vacations and I can’t wait to tell you all about it! One of the fun things I got to participate in was writing a chapter for a “How to grow your blog” ebook! 30+ bloggers WHAT’S INCLUDED […] this post, How to Grow Your Blog eBook first appeared on Ashlee Marie written by Ashlee
  • Sweet and Tangy Spinach Artichoke Dip

    30 Aug 2014 | 4:00 am
    this post, Sweet and Tangy Spinach Artichoke Dip first appeared on Ashlee Marie This is a sponsored post, Kraft Foods sent me jars of MIRACLE WHIP and this recipe to try as part of the #proudofit campaign Have you guys all enjoyed Summer?  We sure have!  Lots of playing outside and lots of good food.  I’m always so sad when Summer is over, I know my kids are […] this post, Sweet and Tangy Spinach Artichoke Dip first appeared on Ashlee Marie written by Ashlee
  • Pizza Dough Recipe

    3 Aug 2014 | 2:30 am
    this post, Pizza Dough Recipe first appeared on Ashlee Marie We love love LOVE pizza at our house.  We make it at least once a week! It’s one of those foods that everyone can agree on.  Although not everyone can agree on the toppings so we tend to have a pizza bar, placing a ton of toppings out and let everyone create half a pizza! […] this post, Pizza Dough Recipe first appeared on Ashlee Marie written by Ashlee
  • Harry Potter Snitch Cake Tutorial

    30 Jul 2014 | 4:30 am
    this post, Harry Potter Snitch Cake Tutorial first appeared on Ashlee Marie My girlfriend, Kaylynn’s, birthday is tomorrow, the 31st.  It is also Harry Potter’s birthday, and she loves the Harry Potter books so she’s having a Harry Potter Birthday party and I offered to make the cake!  I’m also being featured today over at Rae Gun Ramblings where I’m participating in a full week of bloggers […] this post, Harry Potter Snitch Cake Tutorial first appeared on Ashlee Marie written by Ashlee
  • Maple Bacon Donuts

    29 Jul 2014 | 4:30 am
    this post, Maple Bacon Donuts first appeared on Ashlee Marie I can’t make donuts and leave off my favorite!  I know I’m on a maple bacon kick, but I can’t help it, it is seriously SO good!  I honestly did NOT expect to like the maple bacon craze, but I has me, completely! For me the key is the Candied Bacon, I haven’t liked it […] this post, Maple Bacon Donuts first appeared on Ashlee Marie written by Ashlee
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    ZOMG, Candy!

  • Who hasn’t wished for a bathroom made of chocolate?

    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

    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

    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

    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.
  • Dutched versus Natural cocoa powder.

    26 Aug 2014 | 5:00 am
    From Serious Eats, a description of the difference between Natural and Dutched cocoa powder. Honestly, I never pay attention and just use whatever we’ve got in the can at home, but it does make a difference, apparently.
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  • Win Madecasse Bean To Bar Chocolate

    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

    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,…
  • Peanut Butter & Banana Brownies

    Lea Harris
    28 Aug 2014 | 6:29 am
    Welcome our newest Chocablogger and Great British Bake-Off contestant Lea Harris with a delicious recipe for dairy free & gluten free Peanut Butter & Banana Brownies. This recipe makes 9 very large squares for greedy-guts or cut into 12 for a more dignified portion. Ingredients 250g dairy-free dark chocolate 150g dairy-free butter or something like Flora Cuisine 100g crunchy peanut butter 2 very ripe bananas 4 large eggs 100g caster sugar 65g gluten-free flour Method Break chocolate into small pieces and chop butter substitute into small cubes (if using Flora pour into bowl). Put…
  • Hotel Chocolat Rabot 1745 Vietnam 80%

    26 Aug 2014 | 7:44 am
    Rabot 1745 is the name Hotel Chocolat gives to their bean-to-bar range that it produces in small batches at its Huntingdon factory and in some of its higher profile stores. These stores, each with their own roaster, winnower, conch and tempering machine used to be known as ‘Roast+Conch’, but the company has rebranded its stores so often lately, I’m not sure they even have a name now. Suffice to say you can buy the Rabot 1745 bars online and in just about any Hotel Chocolat shop. This particular bar was purchased in the Brighton store where I was offered a piece to taste. It…
  • Lillie Belle Farms Sunshine Daydream

    25 Aug 2014 | 3:14 am
    Last month I reviewed my first ever bar from Lillie Belle Farms, the Oregon based bean-to-bar chocolate maker. Although I wasn’t immediately drawn to the packaging, I discovered a unique and delicious chocolate underneath. Chocolate maker Jeff Shepherd was kind enough to leave his own feedback in the comments on that review and I do suggest you take a moment to check that out if you haven’t already. Although at £9.99 a bar Lillie Belle Farms chocolate isn’t cheap, that first taste was enough to have me wanting more, and so on my most recent trip to Selfridges, I picked up…
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  • GO.... Mascots!

    26 Aug 2014 | 10:44 am 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!

    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

    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!

    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.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

    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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    Dessert First

  • Eat Dessert First Month: Roasted Fig Gelato with Balsamic Caramel

    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

    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

    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…
  • Eat Dessert First Month: Blackberry Mango Curd Tarts

    15 Aug 2014 | 2:42 pm
        Happy Friday! I'm blogging from Portland where I'm coming back from a three blogger summit with Tillamook. It's been a fun (and tasty) trip and I'm looking forward to sharing the details!  Before that, here's a little post I've been wanting to post this week (and finally got to, now that I have two hours before my flight home). Did you know August is Eat Dessert First month? I'm not sure how this amazingly relevant piece of information has not been on my blog before. Well, I have Lychee Rose Macarons up already, and for this week I thought I'd really be seasonal and use…
  • Pierre Hermé Macarons at SF Cooking School

    13 Aug 2014 | 12:00 am
    SF Cooking school macaron class It's been a while since my pastry school days, and oftentimes I feel the itch to get back into class to keep up with the newest trends, brush up on old skills, or just to be around some nice shiny professional equipment again. After talking to chef Nicole Plue about her role as the instructor for SF Cooking School's professional pastry program, I was eager to have the chance to see her in action. My opportunity came with the pastry workshops for enthusiasts she's also teaching. These intensive classes are usually three days long and focus on specific topics…
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    Joe Pastry

  • What’s “Short” About “Shortening”?

    2 Sep 2014 | 7:37 am
    Hope everyone had a delightful 3-day Labor Day weekend! I returned this morning to find this very interesting question from reader Q in my box. Speaking for myself, Q, I’ve never heard a satisfactory explanation. The one you hear the most is that shortening was given that name because it "shortens gluten strands”. As a technical matter that’s true, however the problem is that terms like shortening and "shortbread" (which is high in shortening, i.e. fat) have been used for hundreds of years, well before anyone ever knew what a gluten strand was. ...Read on...
  • Wait…”fromage”?

    29 Aug 2014 | 1:32 pm
    The French once called Bavarian cream “fromage Bavarois”? What on Earth does Bavarian cream have to do with cheese? The answer is nothing. The word “fromage”, as I understand it, refers as much to a process as it does to a specific food. Classically, “fromage” is something which is “made in a form.” We anglophones can see the relationship a little more clearly in the Italian word for cheese: formaggio. A loose translation of the Old French “fromage Bavarois” might be a “Bavarian cream in a form.”
  • Keepin’ Away Them Haints

    29 Aug 2014 | 9:24 am
    Well the painters are finishing up today, it's going to feel great to have my lawn back after nearly two weeks of dancing around drop cloths and ladders. Among the finishing touches are the front and back porch ceilings. The color picker for the painting company we're using asked if, instead of the grey-green we're using for the main body of the house, if we wouldn't prefer a nice "haint" blue for the porch ceilings. What the heck is a "haint"? Turns out the blue is a Southern thing, a traditional hex supposed to keep evils spirits ("haunts") out of your house. Explanations vary as to ...Read…
  • So then is Bavarian cream actually Bavarian?

    28 Aug 2014 | 2:35 pm
    Nice follow-up question, Robin! The answer is no. Probably not. Maybe not. It's hard to say, for the origin of Bavarian cream is murky. Some food historians say that Bavarian cream — classically known as fromage Bavarois — was brought to France by a French chef who'd worked in Bavaria, but there's no evidence for that. Auguste Escoffier claimed that "bavarois" was actually a Russian invention that should by all rights be called "Muscovite", yet no one is entirely sure whether Escoffier was talking about a pastry filling or a drink, a concoction of hot tea, milk, egg yolks, sugar and…
  • Fruit Mousse = Bavarian Cream?

    28 Aug 2014 | 6:35 am
    Reader Robin writes: If this cake is a type of "Bavarois" which means "Bavarian" obviously, does that mean that fruit mousse is a Bavarian cream? That's exactly what it means, Robin. The world of Bavarian creams is broad and diverse. There are dozens of crème anglaise Bavarians, eggless gelatin-thickened fruit Bavarians, non-dairy Bavarians lightened with meringue instead of whipped cream, the list goes on and on. I've only made a couple of them on the blog so far, but then life is long. I’ll get to them eventually. ...Read on...
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    Cake Talk

  • 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...
  • Lessons in Cooking, 1910

    Marys Cakes
    19 Jun 2014 | 4:31 pm
    Our friend -- Brian, of Coker Market and Antiques fame -- brought us this book, printed in 1907 for the district schools of St. Louis, Missouri. Outline of Lessons in Cooking for the District Schools 1910 Of course we'll share...
  • Wedding Cake: Behind the Scenes

    Marys Cakes
    7 Jun 2014 | 8:04 pm
    Ever wonder how that big beautiful wedding cake gets from the bakery to the ballroom? I can assure you we don't do it like they do on those reality shows, where the stacked cake gets loaded into the back of...
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    Wild Yeast

  • YeastSpotting 8.30.14

    30 Aug 2014 | 6:59 pm
    Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | No comment
  • YeastSpotting 8.19.14

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

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

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

    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

  • Vanilla Snowman Cupcakes with Vanilla Icing

    2 Sep 2014 | 8:28 am
    These vanilla snowman cupcakes are rather healthy, that is, until you add in the “snowman” decorations! The cupcakes are made from a boxed mix that has yogurt, water and egg whites added to it. This keep the low-fat factor fairly high. The frosting is made from vanilla extract, sugar, water and unsalted butter. Once the cupcakes are baked and iced, the fun begins – the mini-marshmallows and other candies that go on top aren’t exactly low in fat, but they sure taste great and make these treats look adorable! Source Skinny Taste
  • Peanut Butter Cup Cupcakes

    1 Sep 2014 | 8:28 am
    Vegans, here is the most yummy recipe for you. These peanut butter chocolate chip cupcakes are absolutely divine for nibbling anytime of the day or evening. The chopped roasted peanuts combined with cool chocolate chunks in the mix makes them superb cupcakes for the entire family to gobble and enjoy. As if this isn’t enough, the vegan chocolate frosting really gives them the final touch. These are really pure ecstasy Source My Baking Addiction
  • Peanut Butter Oreo Cupcakes

    31 Aug 2014 | 8:28 am
    Some food combinations go together well, and then there are those that go way beyond that, and enter levels of greatness. These peanut butter Oreo cupcakes, for example, are destined for greatness. They are made from chocolate cupcake batter (flavored with brewed coffee, espresso powder, dark cocoa powder, sour cream and finely crushed peanut butter Oreo cookies), peanut butter buttercream frosting, and topped with a chunk of a peanut butter Oreo cookie. The best part? You can eat more than one! Source Java Cupcake

    30 Aug 2014 | 8:28 am
    The best thing about Halloween (besides the candy) is the creative cupcakes and other treats! These mini cupcakes are chocolate, made using Martha Stewart’s One Bowl cupcake recipe. Once they’re baked, the fun really begins. All that you need to turn these normal cupcakes into tiny mutant spiders is some black sanding sugar, cinnamon candy, marshmallows and black licorice, and a little imagination, of course. Who can resist eating a tiny, creepy spider? Source Martha Stewart
  • Strawberry Lemonade Cheesecake Cupcakes

    29 Aug 2014 | 8:28 am
    Lemon cheesecake with a vanilla wafer cookie crust combine with strawberry sauce to create a truly unforgettable cupcake. The bottom crust is made of crumbled up vanilla wafer cookies, melted butter and granulated sugar. The cheesecake innards consist of cream cheese, lemon zest, lemon juice and lemon extract, along with some vanilla extract and other ingredients. Once these have baked, they are topped with homemade strawberry sauce. The results are sweet, tangy, and extremely tasty. Source Cooking Classy
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    Bunny's Warm Oven

  • Moist and Delicious Peach Muffins with Crumb Topping

    16 Aug 2014 | 5:30 am
    This is a soft moist muffin filled with fresh peaches and topped with pecans,brown sugar and cinnamon!To Read More,Click On The Recipe Title. I promise this is the last peach recipe I'll post till next year! LOL!!  When you've got them, you've got to use them! I hadn't planned on making these but the more I thought about peaches with brown sugar cinnamon and pecans.. well, before I knew it I had muffins.  They are absolutely delicious!  The peach flavor is fantastic.  I used fresh peaches but you can also use frozen that are drained well and canned peaches.  The…
  • Fresh Peach Granola and Yogurt Parfait

    13 Aug 2014 | 8:22 am
    Fresh ripe peaches for breakfast, a snack or dessert... this is good eats!To Read More,Click On The Recipe Title. This is my kind of breakfast or snack!  Fresh juicy ripe peaches laying on a bed of vanilla low fat yogurt and topped with crunchy granola. Texture...layers of wonderful texture to make your mouth happy! Adding fresh raspberries or blueberries to the peach layer will just make it that much better. Enjoy!To Print The Recipe, Click Here. Peach Granola and Yogurt ParfaitMakes 4 ServingsIngredients:2 -  Six ounce containers vanilla low fat yogurt4  -  medium fresh…
  • Bakery Style Chocolate Chip and Pecan Cookies

    12 Aug 2014 | 5:35 am
    Homemade Bakery Style Cookies that are big, thick, soft and chewy!To Read More,Click On The Recipe Title. Oh my you're going to love this cookie...but only if you love big, thick soft and chewy cookies!   This is an amazing recipe, once you make and eat these it'll be very hard for you to go back to an ordinary small, thin chocolate chip cookie.  You and I are going to go through a couple of steps in the directions so you understand what to expect before you make them.  First....The recipe calls for melted butter, not soft butter, ....melted.  This is what makes the cookie…
  • The Perfect Peach Pie

    9 Aug 2014 | 10:21 am
    Deliciously irresistible, this pie is filled with fresh peach flavor!To Read More,Click On The recipe Title Our new neighbors Peggy and Michael have been a great addition to our little neighborhood on Gilberts Creek.   We are a small gathering of people who love living close to the Kentucky River, they fit in like they've been here forever.  Last week when Paul and I were going to Pennsylvania for my son's wedding, Michael was also making a trip to Pa. to Peter's Orchards, his family's orchard in Gardner's Pa.  He loaded his vehicle with fresh peaches,apples,plums, nectarines…
  • Delicious Peach Crisp

    6 Aug 2014 | 12:12 pm
    Soft juicy baked peach halves with apricot jam in the center and a crispy oat topping!To Read More,Click On The Recipe Title.Warm fresh juicy peaches with a hint of apricot topped with a crispy oat topping, it's unbelievably good and easy.  The crisps were made in my toaster oven and they were perfect.  Make as many or as little as you want with this delicious  recipe.  Versatility, you can't beat it.   One peach makes 2 crisps, you can stop there or keep going, just double or triple the crisp topping.  I filled the center of each peach halve with apricot…
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    Love & Flour

  • Food Blog Forum Asheville: Day 2

    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

    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

    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 […]
  • Tupelo Honey Cafe Charlotte

    16 Aug 2014 | 6:56 am
    Unless it is poured from a tap, I am generally clueless in the drinks department. Hence the need for me to attend a seasonal cocktails mixology event Tupelo Honey Cafe in Charlotte hosted last weekend. Corporate beverage manager Tyler Alford walked us through the making of three drinks you can find on the cafe menu, created an additional three […]
  • Apricot & White Chocolate Cookies

    13 Aug 2014 | 5:57 pm
    Dried apricots remind me of my Grandma. It seemed she always had a dish of dried apricots rolled in sugar (or a lemon meringue pie) sitting on her kitchen table when I would stop in to see her. And let me tell you about the kitchen table. It was small - only two people could sit at it […]
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    Bakery Industry

  • Crisp n Lite Cracker Biscuit From Cremica

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

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

    27 Jul 2014 | 2:18 am
     Biscuit  Wire band   preventive   maintenance  should include  inerlocking of   wire band with   band brush  movement   as  chances are there  that the operators  stops the  oven band   and let   the   brush run  resulting in severe  damage to oven band or in some cases it even   cuts the oven band through the cross section .Hence  plant operators  should interlock the  both  such that  the   band brush  runs  only when…
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    Gourmet Cookie Bouquets Recipe Blog

  • 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…
  • Grilled Dessert Ideas

    Rae Ann
    23 May 2014 | 10:54 am
    Few things say “summer” quite like firing up the grill, and while it makes perfect sense for that delicious piece of meat or that side dish, not very many people use it for the final course – dessert. Grilled desserts, though, are amazing, and it’s a great way to keep the kitchen cool in the heat of summer. Here are a few ideas you may want to consider. Grilled Pound Cake with Espresso Chocolate Sauce – From Better Homes and Gardens, this recipe makes the most of the word dessert. You need two tablespoons of boiling water, a tablespoon of instant espresso, ¾ cup of whipping cream,…
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  • Making Cake Pops with the Easy Roller (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 to view the entire post.
  • Baking and Kitchen Themed Decorated Cookies (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 to view the entire post.
  • Banana Cupcakes with Cream Cheese Icing & Custom Colored Sprinkles (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 to view the entire post.
  • Giveaway! Eat More Dessert by Jenny Keller (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, has a new book being released on April 8th – Eat More Dessert, with... Visit to view the entire post.
  • Sweet Pea Cupcake Toppers (Marian (Sweetopia))
    22 Mar 2014 | 7:19 pm
    Hello friends! Almost 3 months since my last post – a first for me! I’ve never missed a month in 5 years of blogging (February was Sweetopia’s 5 year anniversary too!), and I have... Visit to view the entire post.
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    HowToCookThat : Cakes, Dessert & Chocolate

  • Disney Frozen Snowflakes Jelly Cups

    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 →The post Disney Frozen Snowflakes Jelly Cups appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
  • Frozen Elsa Cake

    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 →The post Frozen Elsa Cake appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
  • Chocolate Strawberry Roses Bouquet

    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 →The post Chocolate Strawberry Roses Bouquet appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
  • iPad Cake Recipe

    15 Aug 2014 | 2:49 am
    All your favourite Apps on two iPad cakes.  A few weeks ago I asked you to name your favourite Apps and the response was absolutely huge!  So after adding them all up, here are the most requested icons squeezed onto … Continue reading →The post iPad Cake Recipe appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
  • Best Homemade Ice Cream Recipes

    8 Aug 2014 | 2:39 am
    Do you ever find yourself peering through the glass at the ice cream shop wishing you could have a little taste of everything?  Now you can make your own ice cream, add an endless variety of flavours and sample them … Continue reading →The post Best Homemade Ice Cream Recipes appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
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    Gluten Free Canteen

  • Nutty Almond Cookies

    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…
  • Monday Kitchen Tips: Fun with Nightshades

    25 Aug 2014 | 3:25 am
    Totally gluten-free but still have unexplained achy joints or gut pain? Arthritis or fibromyalgia? Creaky joints? Autoimmune issues? It might just be your gluten-free baked goods, flour and other prepared products. Take a look at the ingredients in your favorite products, especially the flours. Those pesky problems could be caused by nightshades and the most likely suspect is probably potato flour or starch. There are so many tales of why the plants are called nightshades - that they grow in the shade of the night to ancient Romans using the berries and leaves to poison arrow tips or…
  • Macaroni and Cheese: The Goat Edition

    21 Aug 2014 | 3:05 am
    Who doesn’t love a bowl of warm from the oven macaroni and cheese? If you raised your hand, read on. If you prefer chocolate, stay tuned.  The original recipe we used for years was from The Vegetarian Epicure by Anna Thomas. Our copy was an early edition and it looks like it – no binding left and the pages are splattered with spills and ink. Over the years we evolved the recipe to suit our family – shallots instead of onions, and multiple kinds of really sharp cheeses. It’s probably the first scratch dish we taught our kids how to make in those way back days. When we…
  • Monday Kitchen Tips: Bean Flour is Full of Beans

    18 Aug 2014 | 9:53 am
    Strolling around the farmer’s market recently, I counted four tables full of gluten-free baked goods. Three vendors used beany-weeny flour mixes. Guess where I didn’t buy a cookie? Like the nutty notion of using avocado as a fat in baking, someone along the way deemed bean flour a great source of protein for the poor, sad nutritionally deprived gluten-free eaters (read: sarcasm). Apparently we cannot eat a balanced vitamin, mineral rich diet if we are gluten-free (so not true). Gluten-free does not automatically mean our diet is cereal-based or that we don’t eat eggs or…
  • Chocolate Orange (Not Zucchini) Cake

    14 Aug 2014 | 3:05 am
    In our house we call this chocolate hold-the-zucchini cake because the only cake that should have a vegetable in it on purpose is carrot. There’s not a speck of zucchini in this cake. Nor does the cake contain avocado, beet or any other vegetable that belongs in a roasting pan. I know, I know. There are plenty of people who love shredded zucchini in a cake, or a little avocado with their brownie, but not me. I tried for years to appreciate zucchini but it just isn’t happening. I’ve baked it in cakes (ick), eaten it au gratin (two thumbs up for six pounds of Romano and Asiago…
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  • Rustic Peanut Butter Bar S’Mores

    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

    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

    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

    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 […]
  • Healthier Desserts-Dark Chocolate Power Truffles

    10 Jun 2014 | 1:51 pm
      Healthy is still en vogue here at home, with all signs of achieving lifestyle status, but when it comes to the ballpark; those are a different set of rules […]
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    The Cake Lovers

  • Sugar flowers with sugar column

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

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

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

    14 Aug 2014 | 2:54 pm The post Swan cake appeared first on The Cake Lovers.
  • Jake Cake pirates

    zingale concetta
    1 Aug 2014 | 7:29 am
    The cake was made ​​for the birthday of a child who is five years old! The main characters are Jake and Captain Hook! I represented the crocodile that tries to eat Captain Hook to make... The post Jake Cake pirates appeared first on The Cake Lovers.
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  • 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…
  • Treat Petite September 2014

    1 Sep 2014 | 9:59 am
    Me again! Yes I’m hosting Treat Petite this month too as Kat and I are ‘swapping’ months.Thanks for all your No Bake entries in August – you are an inventive lot!!Can you believe it, but Treat Petite is a year old! It has gone fast and we have had brilliant entries for our various themes over the past 12 months. Our first theme was ‘Anything Goes’ so basically anything individual you baked was fair game.Kat and I have decided that this September we will keep the theme the same – so ‘Anything Goes’ again!You might have noticed something's changed – the logo. We wanted…
  • Treat Petite August 2014 Round Up

    30 Aug 2014 | 4:00 am
    As we are fully into Sumtumn © now – it’s time for the Treat Petite round up for August. The theme was No-Bake as the weather had been so warm and we didn't fancy putting our ovens on much. Our ‘bakers’ didn’t let us down.First off, Helen at Family-Friends-Food entered these brilliantly named Nobbly-bobbly Spiced Chocolate Biscoff Fruit & Nut CrispyBites. The fact these contain Biscoff has me sold instantly. And in case you are wondering the nobbly part is crispie cereal!My good friend Luca, whom I met at Food Blogger Connect this year submitted these beautiful individual…
  • Chicken Caesar French Bread Pizza

    27 Aug 2014 | 11:00 am
    You did read correctly Chicken Caesar French Bread Pizzas – this is another foray into the savoury side of things for Cakeyboi! My Sweet ‘n’Easy Chicken Curry I posted a couple of months back was a big hit, so I thought I would do more savoury dishes – on occasion.I was thinking what I could make for dinner for Disneyboi the other night. He LOVES Chicken Caesar Salad, but I wanted to change it up a bit. How about having it on French bread?So much nicer than those pre-packaged French bread pizzas, which come out of the oven all hard and tasteless. Mine is full of flavour and is what I…
  • White Chocolate Chip Moose Maple Butter Cookies

    25 Aug 2014 | 11:00 am
    Couldn't you sink your teeth into one of these White Choc Chip Moose Maple Butter Cookies right now??!Did you see my new feature the other week called ‘That’sWhat I call New’? I posted about a few new items I have been sent or tried recently.One of them was a brilliant new spread called ‘Moose Maple Butter’. It is organic butter specially blended with 'grade A' maple syrup and a touch of sea salt. This makes for a delicious naturally sweet spread for your toast, crumpets, to eat with a spoon – you name it! The good thing with Moose Maple Butter is there are no hidden nasties just…
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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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