Baking

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  • What is an Ombre Cake?

    Baking Bites
    Nicole
    26 Aug 2014 | 4:01 pm
    Ombré cakes are colorful cakes where the colors used are graduated from light to dark. Typically, this refers to the colors of the frosting on the outside of a cake, however the individual cake layers can also be colored to create a gradient. It’s a fun and easy frosting technique that anyone can learn to give your cakes a pretty and chic finish. Ombré cakes can come in any flavor, shape or size, but you generally want to work with a layer cake to get the look because it gives you a lot more surface area for frosting. How to Make an Ombré Cake To make an ombré cake, you need to…
  • Course Correction – part two

    Frolic Hawaii» Baker’s Hours
    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…
  • Pie Pops

    Flourish - King Arthur Flour's blog
    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…
  • Coconut Cream Pie Bars

    BoB - Bake or Break
    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. […]
  • Help! Newbie with no structure

    The Fresh Loaf
    haydensmith
    27 Aug 2014 | 4:37 pm
    Help! Newbie with no structure Submitted by haydensmith on August 27, 2014 - 4:37pm.Help! I'm new to the world of sourdough. I started my sourdough starter (Dave) about two weeks ago. He's bubbling and frothing (adding approx. 2-3  centimetres of foam to the top of the starter jar) consistently after his morning and evening feeds, and this is day five of dying to make sourdough. Each day I'm facing the same issue. The dough structure breaks down to a very sticky and unworkable consistency as it's proving overnight. My sourdough (four cups of flour, 1 1/2 cups of starter and water to bring…
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    Frolic Hawaii» Baker’s Hours

  • 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.
  • Did this: 2014 Mangoes at the Moana

    Ed Morita
    21 Jul 2014 | 9:00 am
    Summer brings mango season, which means it’s time for the annual Mangoes at the Moana. Chefs from the Moana Surfrider, Sheraton Waikiki, MW, Town, Koko Head Cafe and more were on hand with mango-themed dishes to celebrate the popular tropical fruit. Here’s a look:
 
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    Flourish - King Arthur Flour's blog

  • 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…
  • The Quickest, Easiest Sticky Buns Ever

    PJ Hamel
    18 Aug 2014 | 10:01 pm
    Sometimes a picture is worth a thousand words. And sometimes a picture simply isn’t worth a plugged nickel (as we old fogies were wont to say, back in the day). This is one of those times. I take all of the blog pictures you see here with my iPhone 5. It does a great job – most of the time. My phone’s very forgiving of operator error, producing uniformly good photos no matter how many times I drop it (buttery fingers); smear icing across its tiny little lens, or tremble like a leaf while holding the phone in one hand and trying to pour maple syrup – artfully, mind you – over…
  • Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits

    Amy Trage
    18 Aug 2014 | 1:27 am
    Biscuits. They’re largely coveted when done correctly, as if sacred to those who eat them. Have you ever heard something similar to the following? “I’d like to make biscuits just like my grandma did, but mine never come out that flaky or rise quite as high!” I’ve heard that frustration time and time again on our baker’s hotline. It’s a common sentiment. Folks want that perfection of the Southern biscuit, a perfect balance of flour, salt, and cold fat combined with just enough liquid to bring everything together. They crave biscuits slathered in gravy,…
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    BoB - Bake or Break

  • 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 […]
  • Krusteaz Baker’s Dozen

    Jennifer McHenry
    20 Aug 2014 | 11:12 am
    I’m so thrilled to tell you that I have been chosen by Krusteaz as an ambassador for their brand! In the coming months, I’ll be sharing new products, recipes, and more with you as part of a group of bloggers Krusteaz calls Baker’s Dozen. I am generally a from-scratch baker, but I also embrace the power of a good mix. […]
 
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    The Fresh Loaf

  • Help! Newbie with no structure

    haydensmith
    27 Aug 2014 | 4:37 pm
    Help! Newbie with no structure Submitted by haydensmith on August 27, 2014 - 4:37pm.Help! I'm new to the world of sourdough. I started my sourdough starter (Dave) about two weeks ago. He's bubbling and frothing (adding approx. 2-3  centimetres of foam to the top of the starter jar) consistently after his morning and evening feeds, and this is day five of dying to make sourdough. Each day I'm facing the same issue. The dough structure breaks down to a very sticky and unworkable consistency as it's proving overnight. My sourdough (four cups of flour, 1 1/2 cups of starter and water to bring…
  • Over proofing?

    hamletcat
    27 Aug 2014 | 1:40 pm
    Over proofing?Submitted by hamletcat on August 27, 2014 - 1:40pm.What exactly happens if the dough is over proofed?  I understand what it looks like when it happens, but I am curious to what is happening from a scientific point of view.  Does the yeast eat all the starch and leave just the gluten strands?  Is that why it is so open and airy?
  • Can raw honey affect gluten development?

    Chef46
    27 Aug 2014 | 12:35 pm
    Can raw honey affect gluten development?Submitted by Chef46 on August 27, 2014 - 12:35pm.I have been making this particular WW loaf for over 4 years now. It has always worked beautifully until the last 2 attempts. Both times, holes started developing during the second rise. Then, as I was shaping to proof, the dough was falling part. The only thing I can think of that I did differently is that I used raw honey both times. The second time I I heated the honey to 170F in an attempt to denature enzymes. Any suggestions? Maybe I just lost my touch! :)
  • Mixing and production log

    kitkatchef
    27 Aug 2014 | 9:50 am
    Mixing and production logSubmitted by kitkatchef on August 27, 2014 - 9:50am.Hi there!I am looking for a template for a professional mixing log, something with columns for temperatures and times. I could probably make one myself, but if anybody has one already, that would be amazing.THANKS!(Also if anybody has a bread formula template they really like, please make a recommendation.)-Kat
  • when can I start using my starter

    Ubermensch
    27 Aug 2014 | 7:01 am
    when can I start using my starterSubmitted by Ubermensch on August 27, 2014 - 7:01am.Hello, I just made a culture its been 2 weeks, it is pretty much active and sometimes overflows from the air tight jar. I fed it yesterday noon and am planning to use it tonight for my preferment is it too soon or safe to use?
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    Sugarlaws

  • a little like mom, a little like dad

    katy
    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

    katy
    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!

    katy
    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…
  • breakfast nook makeover

    katy
    20 Aug 2014 | 3:26 am
    I’ve written before about how when we bought our house, we had put all of our savings in to the down payment and building the pool, which meant that we had basically no budget to decorate it.  So instead of spending a ton of money on furniture or decor items, we made do with what we could find.  We bought a lot online, we kept a bunch of pieces from the prior owner, and we tried our best not to stress if something wasn’t 100% perfect.  But, two years later, I started to realize that some of the stuff I wasn’t crazy about — the stuff that was fine for six…
  • that moment of panic

    katy
    18 Aug 2014 | 3:41 am
    It happened this week. I was in our house one morning, feeding the dogs, when suddenly I realized that baby Bear had been quiet for about five minutes.  Not a peep. What did I do?  Obviously, I panicked.  The kid was clearly dead, in some sort of SIDS/parental neglect catastrophe that had occurred the second I turned my back.  (Never mind that he was safely in the Pack-and-Play: in my mind, something terrible had happened.) So I race over, and what do I find? This happy baby.  Just sitting there, playing with his toys.  Not making a peep. File this one under:…
 
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    My Sweet and Saucy

  • Behind the Scenes @ Sweet & Saucy: Beehive Cake

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

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

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

    admin
    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

    admin
    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

  • 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…
  • The Absolute Best Baby Back Ribs Ever

    16 Aug 2014 | 7:30 am
    I've been grilling ribs for years now on a charcoal grill with indirect heat but I have recently discovered a far better way to make them and my ribs will never be the same. I have adapted the recipe from Food-52 "Genius Recipes." In the original recipe, the ribs are first baked in the oven for 2 hours until they are falling off the bone. We like our meat with a bit of bite and still clinging well to the bone so I halved the baking time. They were also cut into servings of 4 ribs each and wrapped in aluminum foil. I cut the rack(s) in half, place them in a roasting pan and cover the entire…
 
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    Nosh With Me

  • Cupcake (ish) Tour of Hollywood (adjacent)

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

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

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

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

    Hilary
    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

  • Fried Green Tomatoes: Completely & Utterly Delicious

    Ari
    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

    Ari
    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

    Ari
    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

    Ari
    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.
  • Strawberry Rhubarb Muffins

    Ari
    16 Jun 2014 | 1:25 pm
    I do not come from a family of rhubarb eaters, but I've come to love the slight tartness it lends to sweet dishes. I like to make it into pies and crisps, or simply roast it with a bit of sugar and spoon it over vanilla ice cream. But my favorite way to use rhubarb is in strawberry rhubarb muffins.
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    Baking Bites

  • Greek Yogurt Lemon Poppyseed Loaf Cake

    Nicole
    27 Aug 2014 | 3:46 pm
    Greek yogurt can be a great ingredient to use in baking. Like buttermilk and sour cream, it adds a subtle tang to baked goods and helps to keep them both moist and tender. I also often eat it for breakfast with fruit and granola,  use it to make homemade frozen yogurt and for making other delicious goodies, so I always have it in my fridge. This Greek Yogurt Lemon Poppyseed Loaf Cake uses a generous amount of yogurt in the batter and you can really see its impact on the finished product. The loaf is moist and dense, much like a pound cake. Unlike a pound cake, however, this loaf is less rich…
  • Bites from other Blogs

    Nicole
    27 Aug 2014 | 7:13 am
    Zucchini season often means that we have more zucchini in our kitchens than we can easily serve as a side. One of the most popular ways to use up a few extra pounds of this summer staple is to turn it into zucchini bread, but a quick bread isn’t the only dessert option for using up extra zucchini. Floating Kitchen made a batch of Zucchini Chip Sour Cream Ice Cream. The ice cream base is made with cream, sugar and shredded zucchini. The zucchini is visible in the finished ice cream, but it doesn’t dramatically change the flavor of this tangy, creamy treat to zucchini. Instead, the…
  • What is an Ombre Cake?

    Nicole
    26 Aug 2014 | 4:01 pm
    Ombré cakes are colorful cakes where the colors used are graduated from light to dark. Typically, this refers to the colors of the frosting on the outside of a cake, however the individual cake layers can also be colored to create a gradient. It’s a fun and easy frosting technique that anyone can learn to give your cakes a pretty and chic finish. Ombré cakes can come in any flavor, shape or size, but you generally want to work with a layer cake to get the look because it gives you a lot more surface area for frosting. How to Make an Ombré Cake To make an ombré cake, you need to…
  • The Liddabit Sweets Candy Cookbook

    Nicole
    26 Aug 2014 | 12:17 pm
    Liddabit Sweets is a Brooklyn-based confectionery shop that is beloved by anyone with a sweet tooth that has visited or tasted their goodies. They specialize in handmade candies of all kinds, using top quality ingredients and even incorporating local ingredients (cacao, of course, does not grow locally in the NYC area) whenever possible. Like many great local shops or bakeries, those of us who live farther away don’t always have the opportunity to taste their products unless we happen to be in the neighborhood. Fortunately for sweets-lovers, The Liddabit Sweets Candy Cookbook: How to…
 
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    Cupcake Project

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

    Stef
    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)

    Stef
    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

    Stef
    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

    Stef
    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

    Stef
    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

  • Fresh Corn Soup

    David
    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

    David
    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

    David
    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.
  • Ricotta Ice Cream

    David
    1 Aug 2014 | 1:05 am
    When I was in Sicily, either it slipped my mind, or my mind is slipping, because for one evening, I was supposed to be responsible for making something for dessert. I was offered a number of beautiful things to cook or bake with, and my mind kept wandering back to the heavenly ricotta cheese that we’d seen being made earlier that day. Since we brought home a few big strainers of the just-set ricotta, I couldn’t resist putting one to use in ice cream. I blended up the cheese with some milk, a few spoonfuls of local honey, and made a luxurious pine nut brittle to crumble into the…
  • Corsica

    David
    29 Jul 2014 | 12:20 am
    I finally got to Corsica. I’d heard so much about it. But somehow, I’d never made it there. Corsica is a large island off the Mediterranean coast of France, which has had a rather back-and-forth relationship with France. But the short story is that it was back under French rule in 1796, where it’s firmly (although to some, precariously) remained. Its most famous resident was – and still is – Napoléon Bonaparte. And the airport in Ajaccio, where we flew into from Paris is named after him. since he was born there. Our friend who we were rendez-vous-ing with was arriving in…
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    ChocolateMission

  • 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…
  • August 22nd: Kellogg's All-Bran Choco Wheats

    James Edwards
    21 Aug 2014 | 11:00 pm
    Kcal 179 Fat 4.0g Fat(sats) 2.5g Carbs 29.0g (per 45.0g)As we informed you all last week due to high demand we are going to be increasing the amount of chocolate cereals we have here on @ChocMission. The all time classic Nestle Coco Shreddies came under the ChocolateMission rating system last week - See HERE if you missed out. As they were more of a classic cereal option we thought this week we should get the team trying out a newer chocolate cereal option, the Kellogg's All-Bran Choco Wheats.To conduct the reviews a few of bought 450.0g packs from Tesco, handily they were on a half price…
  • August 20th: Chocolate Dorayaki

    James Edwards
    19 Aug 2014 | 11:00 pm
    Since our review of Costa's Giant Chocolate Bourbon Biscuit several of you have been contacting us here at ChocolateMission requesting that we do some more snack reviews of chocolatey goodies we have been tucking into from popular highstreet food chains. In the interest of not letting you guys down we have again today obliged and we chosen to to review a popular dessert you can find in the likes of YoSushi and Wagamama restaurants - Chocolate Dorayaki.To nick some blurb from Wiki - 'Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き?) is a type of Japanese confection ... a…
 
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    CakeJournal.com

  • How to make football cupcake toppers

    Renée
    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

    Rose
    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…
  • How to Make Stenciled Petit Fours

    Cakegirls
    14 Aug 2014 | 6:47 am
    Stenciled petit fours are really easy to make and work for so many different occasions. This time around we’ve left a few petit fours plain for the word “BABY”, but they’d work just as well completely covered in pattern. A damask stencil makes the finished presentation elegant, but mixing up the stencil would give them a… [read more...] Author information Cakegirls Hi, we're Cakegirls - sisters Mary and Brenda Maher. We owned a cake shop in Chicago for many years, competed on the Food Network and even had a reality show called Amazing Wedding Cakes. In 2010, a…
  • Modern Piping with Joshua John Russell: A Craftsy Class Review

    Rose
    11 Aug 2014 | 6:25 am
    If any of you follow me over at Rose Bakes, then I know you’ve heard me say how buttercream cakes are not my thing.    And honestly, it’s not the buttercream that scares me so much as it is the piping that goes along with so many buttercream cakes! But recently I’ve seen a big… [read more...] Author information Rose I'm Rose and I blog over at Rose Bakes. I'm baker, cake decorator, wife, and homeschooling mommy to 6 wonderful children! My love of cakes started at the age of 13, I started a business in 2009 then my blog was born in 2012! It's how I to share my love of…
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    Ice Cream Ireland

  • Dingle Gin Ice Cream

    Kieran
    1 Aug 2014 | 11:34 am
    Click here to view the embedded video. Here’s a little video about a very special flavour! Bookmark to (click here): Hide Sites
  • Irish Coffee Ice Cream

    Kieran
    16 May 2014 | 8:42 am
    A video on our new Irish Coffee Ice Cream: Click here to view the embedded video. Bookmark to (click here): Hide Sites
  • We Need Your Vote for Dingle!

    Kieran
    11 May 2014 | 5:44 am
    Bookmark to (click here): Hide Sites
  • Ice Cream Sundae

    Kieran
    1 Apr 2014 | 7:17 am
    A little video about our sundaes… Click here to view the embedded video. Bookmark to (click here): Hide Sites
  • Toasted Oats Ice Cream Video

    Kieran
    14 Mar 2014 | 11:17 am
    Here’s the latest from the Murphy’s studios. Click here to view the embedded video. Bookmark to (click here): Hide Sites
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    Cupcakes Take The Cake

  • 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
  • Booze, Cupcakes and Football? Yes, Please!

    26 Aug 2014 | 12:22 pm
    Hmm...This setup looks vaguely familiar and makes me feel somewhat nostalgic...   Delights By Dawn, an online gourmet cupcakery offering alcohol-infused cupcakes called "Toxycakes" has two stands in the Georgia Dome for the 2014 season, according to this article in USA Today. She's also had mentions in Sports Illustrated and FOX Sports.com.   KC Chiefs - get on board with this! I  might
  • Kansas City Cupcake Co. Finally Opens a Storefront in KC

    25 Aug 2014 | 9:57 am
      A new cupcake shop opened last month in Kansas City! The owner began by selling at First Fridays with a stand inside of Hello Sailor in West Bottoms and by pre-order only from her home for the past couple of years. Now they are located in a storefront in Mission that had previously been a Mexican restaurant, at 5038 Lamar in Mission, KS. Kansas City Cupcake Co. has eight daily flavors
  • There's Alway Room For S'mores Cupcakes

    20 Aug 2014 | 1:47 pm
    S'mores cupcakes are a favorite. I have seen them in many ways, but I really like the toasted marshmallows on top. Photo by Yeasaris.
  • The Kansas City Renaissance Festival's 2nd Annual Cupcake Battle is Now Taking Applications

    19 Aug 2014 | 10:23 am
    The Kansas City Renaissance Festival is set for its 2nd Annual Cupcake Battle the last weekend of September.  Last year, I was lucky enough to be one of the judges and this was by far the largest and best cupcake contest I have ever participated in.  Do yourself a favor and sign up to compete, but bring your A game because the quality of entrants last year was amazing.  Judging is based on
 
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    KUIDAORE

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

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

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

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

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

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

  • Scratch Neapolitan Layer Cake

    Anna
    26 Aug 2014 | 10:25 am
    I’ve been super busy so it took me a while to get around to it, but here’s the scratch version of Neapolitan Layer Cake. We loved it! The boxed cake mix version was good, but it was fun putting together this one with flour sugar and butter. For the chocolate layer, I used the most […]
  • Neapolitan Layer Cake

    Anna
    23 Aug 2014 | 7:34 am
    To celebrate Fuzz’s 13th birthday, I made the famous “Neapolitan Cake” which has a layer of chocolate, vanilla and strawberry.  Truth  be told, Fuzz wanted nothing to do with this cake because she can’t stand strawberry cake mix, but her friends thought it was neat.  I did too, but I like anything Neapolitan because I associate […]
  • David’s Double Fudge Cookies

    Anna
    19 Aug 2014 | 3:06 pm
    Today’s recipe was given to me by a reader named David who says that without a doubt, these are the best cookie he’s ever eaten. He got the recipe years ago from the Raleigh News and Observer which credits the source as The Guglhupf Bakery in Durham.  David, thanks so much for this recipe!  The […]
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    Pink Cake Box Custom Cakes & more

  • Grilled Cheese Cake

    Anne Heap
    27 Aug 2014 | 6:46 pm
    Cake that looks like food – Grilled Cheese! Cake masquerading as food is always a fun creation for us to take on. This classic sculpted grilled cheese sandwich cake (with white American) and cheese oozing out was created for a birthday party. Brad sent us this email after the party. So glad it was a hit! The cake was amazing!!!! huuuuge hit!!! thank you so much!! The post Grilled Cheese Cake appeared first on Pink Cake Box Custom Cakes & more.
  • Zombie Cupcakes {Horror}

    Anne Heap
    26 Aug 2014 | 8:20 pm
    We can’t take credit for the original design as our customer Tricia sent along some horror cupcake photos as inspiration for her order. The zombie themed cupcakes are great if you want to freak out your guests for Halloween. We included the standard zombie body parts for the cupcakes including eyeballs, stitches, finger and brain. Looks yummy right??? Inside the cupcakes was chocolate filled with blackberry filling. Zombie eyeball, brain, and finger cupcakes The post Zombie Cupcakes {Horror} appeared first on Pink Cake Box Custom Cakes & more.
  • Trains, Planes and Ships Birthday Cake

    Anne Heap
    25 Aug 2014 | 7:28 pm
    Elliott’s 2nd Birthday Cake We created this cake to match the theme and invitation for Elliott’s second birthday. The top tier includes a plane, hot air balloon and helicopter flying against sky blue fondant and white puffy clouds. The next tier represents the ship theme with submarines and boats all against wavy blue water and white clouds. Elliott’s name in white clouds decorates the front of the tier. Side view of bottom tier with a 2d truck The final tier includes trucks, a scooter, cars and trains riding around the base of the tier. Happy Birthday Elliott! The post…
  • Quatrefoil Wedding Cake

    Anne Heap
    24 Aug 2014 | 8:04 pm
    This towering 7 tier wedding cake was a very special cake for us! The bride Kristin is a former employee whom we’ve kept friendly with over the years. Several years ago she met Greg, her future husband, at a Park Avenue event while working at Pink Cake Box. Greg and Kristin started dating soon after and the rest is history! We were extremely honored to make this cake for their wedding and we wish them both a lifetime of happiness! Quatrefoil and minature quilting pattern wedding cake This cake features alternating tiers of white and navy quatrefoil patterns while the remaining tiers…
  • Creative Circus and Carnival Themed Cakes

    Debbie Zelasny
    23 Aug 2014 | 5:39 am
    Circus themed cakes can be creative, festive and cute. They make great additions to parties, and children especially love their whimsical characters. Carnival themed cakes are both memorable and eye-catching. Guests can never get enough of their bright hues and fun styles. Just take a look at these creative circus and carnival themed cakes from our talented designers. You’ll feel like a kid again! Elephant Circus Themed Cakes Who can resist the happy face of a sculpted elephant, sitting atop a colorful cake? This talented pachyderm balanced on a sugary ball was created for a 6th birthday…
 
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    Recipe Girl

  • 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…
  • Cordova, Alaska – Copper River Salmon Fishing

    Lori Lange
    22 Aug 2014 | 3:00 am
    I had the opportunity to travel to Cordova, Alaska back in July.  The folks at CopperRiverSalmon.org invited me and my 13-year old son Brooks to come to Cordova to learn all about Copper River Salmon.  It was simply not a trip that we could pass up.  Alaska??  Yes!  We were definitely excited to visit and learn.  Today, I’m sharing about that trip. Have you been lucky enough to try Copper River Salmon?  It’s the most delicious type of salmon I’ve ever had.  Why is this salmon so special?  Copper River Salmon thrive in their natural wild environment, traveling up to…
  • Fresh Peach Cake

    Lori Lange
    20 Aug 2014 | 3:00 am
    This recipe I’m sharing here today takes advantage of those fabulous, sweet fresh peaches you’re seeing in the store: Fresh Peach Cake This turns out to be a tender, cinnamony cake topped with fresh peach wedges and drizzled with a simple cream cheese glaze.  It’s the perfect dessert recipe for the end of summer! I’ve been up to my eyeballs in peaches lately.  Washington State Fruit Commission sent me a case of peaches to play with.  A case!!  We ate loads of them, made some peach jam, left a few in the refrigerator and made this peach cake.  I’ve never…
  • Blendtec Blender Giveaway

    Lori Lange
    18 Aug 2014 | 5:00 am
    **Fun giveaway on RecipeGirl today!  >>  A Blendtec Blender + Twister Jar!** I have had one of these blenders for quite some time now.  I’ve made things like homemade peanut butter, homemeade nutella, milkshakes, salad dressings, and my daily AM green smoothies.  It’s super powerful and easy to clean.  I love it more than any other blender I’ve owned. A bunch of other bloggers and RecipeGirl have teamed up with Blendtec to bring you an awesome giveaway to start your week off right!  One lucky person will win the almighty powerful and amazing Blendtec Blender…
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    Half Baked

  • My fav Swiss Meringue Buttercream

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

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

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

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

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

  • Pepper Jack Steak Wraps Recipe

    Bobby
    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

    Bobby
    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

    Bobby
    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

    Bobby
    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…
  • Cheesy Gordita Crunch Recipe

    Bobby
    12 Aug 2014 | 9:54 am
    The cheesy grodita crunch is possibly one of the best items offered at Taco Bell. The secret to this amazing gordita is the slightly spicy sauce. The sauce uses ingredients such as red bell pepper, jalapeno pepper, and vinegar to get most of its flavor. This copycat recipe for Taco Bell’s cheesy gordita crunch is very easy to prepare. The gordita shell is topped with Mexican cheese blend, pressed onto a taco shell and then filled with ingredients such as taco meat, a spicy sauce, romaine lettuce, and shredded cheddar cheese. If you want to make this a bit healthier try replacing the ground…
 
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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

  • 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,…
  • Simply D, Nusentral

    17 Aug 2014 | 10:02 pm
    Brainchild of my favourite British chef residing on our shores, Simply D is Steve Allen's newest concept in dining.  Located in the swanky Nusentral Mall, anyone plying the route passing Aloft would be blind not to notice the very catchy exterior of Simply D as you veer the corner on the road. The cheery exterior which is highly visible from the road after ALOFT....The media invite clashed with another event I had so I felt quite morose, but fortunately, once again, Makan Fairy Godmother came to the rescue, and with one fell swoop and wave of her wand, presto, we were rescheduled for…
  • Fabulous Freshness At Kampachi Pavilion

    11 Aug 2014 | 7:50 pm
    Serendipity is when you get an invite to a restaurant such as Kampachi, scheduled just perfectly before another event across the road.  What are the odds of that happening.  Makan Fairy Godmother of late has been conjuring up these invites with her magic wand, so I gladly trotted along, to Kampachi at Pavilion, where I know the fish was probably still swimming in the oceans of Japan just earlier that morning, or the day before.Apparently, I have not lived, because this is the first time I am seeing edamame beans off the stalk.  It isn't as uncommon as I hitherto thought, but…
  • Alvin Leung's Molecular Madness By AFC

    6 Aug 2014 | 2:45 am
    Gasp, I can't believe the last time I partook of Alvin Leung's cuisine was way back in 2010, at my first ever Hennessy XO Appreciation Grows event, where I was wowed and in awe of the event itself, and by the larger than life celebrity chef and his molecular cuisine.  True, I was but a young impressionable lad, still on the correct side of Forty, ....FF (Fast Forward) to nearly four years down the line, my waist has grown thicker, the hair has grown thinner, ...and lo and behold, a second chance to sample the wonders of Molecular....  (actually I thought it was very yesterday, but…
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    Technicolor Kitchen - English version

  • 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 (
  • Wholemeal pasta with vegetable sauce - food with my husband's suggestion

    22 Aug 2014 | 11:14 am
    I’ve always believed that one’s love for food is a growing thing: the more you eat, the more you love food (if it is good, obviously). My sister, for instance, grew up eating different kinds of food, from salads to cake, and nowadays she is not afraid to try something new – she might not like it, but at least she’ll give it a try before saying no. I like to think that she got that from me,
  • Citrus blueberry cake (with buckwheat flour) and a piece of advice

    21 Aug 2014 | 9:49 am
    You guys know that I don’t really need an excuse to bake a lemon cake – if I didn’t like trying new recipes so much I would probably have a lemon cake sitting on my kitchen counter every weekend. :) As silly as it might sound, having baked goods on my kitchen counter is one of the things that make me really happy. :) When I saw this beautiful recipe for an orange cake freckled with
  • Eggplant turnovers and the wonderful Internet

    20 Aug 2014 | 7:07 am
    The Internet, this wonderful thing: while reading a text on feminism (too bad it’s not in English, I would gladly recommend it to Shailene Woodley), I got to a video of George Carlin - I don’t know why on earth I did not know this genius man, and I’m really glad that has been corrected now. On my daily visits to IMDb I learned that Raymond "Red" Reddington is coming back soon, on September
 
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    Im Topsy Turvy

  • Pizza Dough Recipe

    Ashlee
    3 Aug 2014 | 2:30 am
    this post, Pizza Dough Recipe first appeared on Im Topsy Turvy 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 Im Topsy Turvy written by Ashlee
  • Harry Potter Snitch Cake Tutorial

    Ashlee
    30 Jul 2014 | 4:30 am
    this post, Harry Potter Snitch Cake Tutorial first appeared on Im Topsy Turvy 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 Im Topsy Turvy written by Ashlee
  • Maple Bacon Donuts

    Ashlee
    29 Jul 2014 | 4:30 am
    this post, Maple Bacon Donuts first appeared on Im Topsy Turvy 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 Im Topsy Turvy written by Ashlee
  • Kermit and Constantine Cake #MuppetsMostWanted

    Ashlee
    28 Jul 2014 | 5:00 am
    this post, Kermit and Constantine Cake #MuppetsMostWanted first appeared on Im Topsy Turvy This is a sponsored posts, all opinions are 100% my own I love the Muppets, I always have, I own EVERY movie they have made and my kids love watching them too!  The latest movie, Muppets Most Wanted is no exception, it’s HILARIOUS!  Mrs. Piggys is, of course, a favorite.  I have always had a […] this post, Kermit and Constantine Cake #MuppetsMostWanted first appeared on Im Topsy Turvy written by Ashlee
  • S’more Ice Cream Recipe

    Ashlee
    25 Jul 2014 | 5:00 am
    this post, S’more Ice Cream Recipe first appeared on Im Topsy Turvy It’s the final day of this years S’more week and I have found yet another new favorite!  I seriously didn’t even want to share this with my kid’s cause I knew they’d love it and eat more than I’m willing to share.  I see more of this ice cream in my future, like LOTS more. […] this post, S’more Ice Cream Recipe first appeared on Im Topsy Turvy written by Ashlee
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    ZOMG, Candy!

  • Serious Eats on unsweetened chocolate and cocoa powder

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

    Rosa
    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.
  • Haribo Bärchen-Pärchen

    Rosa
    22 Aug 2014 | 5:00 am
    This is the second bag of Haribo gummies that I bought while in Switzerland. They caught my eye because I’ve never seen them in the U.S., and they had a giant Neu sticker on it, which made me think that they were, well, New. Google translate tells me that Bärchen-Pärchen means Bear Couple. Doesn’t have quite the same ring to it in English. The male-looking bear says he’s Sauer, and the female-looking bear says she’s Süss, which I took to mean that these bear couples are Sour and Sweet. There were there different sets of bear couples: red/blue, orange/green, and…
  • Serious Eats on how bees make honey

    Rosa
    21 Aug 2014 | 5:00 am
    This is not exactly candy, but it was so cool that I had to share: Serious Eats with a long and informative write-up on how bees make honey. Spoiler alert: honey is bee vomit!
  • Make your Magnum ice cream bar pop-up shop

    Rosa
    20 Aug 2014 | 5:00 am
    If you’re not following me on Twitter, you missed this cool post on Chocablog about a pop-up shop in the UK that will let you design and make your own Magnum Ice Cream bar. Very cool, and I want one! PS: I think magnum doesn’t quite have the same connotations in England as it does here…
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    Chocablog

  • Hotel Chocolat Rabot 1745 Vietnam 80%

    Dom
    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

    Dom
    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…
  • Experiments In Chocolate Making (Part 3)

    Dom
    20 Aug 2014 | 3:06 am
    Keep reading to find out how you can win your own chocolate making equipment from Lékué. You can read our previous experiments with chocolate making here and here. From time to time, I like to get my hands dirty in the kitchen and have a go at making my own filled chocolates. I’m no chocolatier and I’ve no desire to be one (it’s an awful lot of work and requires a great deal of skill!), but it’s fun to play around in the kitchen and it does help give me a small insight into the challenges small scale chocolatiers face. Moulding is one of the big issues and decent…
  • Galeta Chocolate Brownies

    Dom
    19 Aug 2014 | 2:37 am
    Regular readers will know that I’m quite partial to the occasional brownie, and when it comes to favourites, I’m a big a fan of Paul A Young’s interpretation. Specifically, his Simnel Brownie with marzipan is still one of my all time favourite food creations, although it’s sadly no longer made. Technically though, you could argue that Paul’s brownies aren’t brownies at all. They contain so little flour that they’re more like a dense, gooey block of ganache than a traditional brownie. But frankly, I don’t care. Rules are there to be broken and I…
  • The Oxford Companion To Food

    Dom
    18 Aug 2014 | 3:52 am
    Just how does one even begin to write a review of a food encyclopaedia? Well, how about with the letter “A”. Aardvark Not was I was expecting, it has to be said. It might be the first word in the dictionary, but it’s hardly the first thing that springs to mind when I think of food. “How about a nice aardvark sandwich?” No? Although The Oxford Companion To Food doesn’t go into too much detail, it does tell me that aardvark apparently tastes of pork. So I’ve learned something right off the bat. Oh, and apparently you can eat bats too. They taste of…
 
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    cakelava

  • GO.... Mascots!

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

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

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

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

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

  • Company Coming: Reconsidering the Chocolate Chip Cookie, Again

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

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

    Anita
    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

    Anita
    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…
  • A Sweet Social at Godiva

    Anita
    6 Aug 2014 | 12:21 am
    Godiva storefront Last week I went to a summer sweet social - only it was at Godiva, and the sweets were Godiva's newest creations, their Trufflelata and Belgian chocolate soft serve. Not your typical ice cream parlor fare, for sure. I made sure not to eat too much before I went and wore my stretchiest pants in anticipation of a lot of dessert.   Godiva's classic, distinctive gold packaging, all around their store. San Francisco has three Godiva boutiques; the social was at their Stonestown outpost. Here are the new full size Trufflelatas. As the store manager Kyle explained, Godiva has…
 
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    Joe Pastry

  • Oh yes, she’s quite the laugh riot.

    joepastry
    27 Aug 2014 | 3:17 pm
    Reader Elle writes: I've heard it said that Joconde cake gets its name from the Mona Lisa, but if that's true...how? That's an interesting story, Elle. It may or may not be true, but that won't stop me from telling it. It goes like this: the portrait of the Mona Lisa was commissioned by a fellow by the name of Francesco di Bartholommeo di Zanobi del Giocondo, a wealthy silk merchant who had way too many names, but who nevertheless lived in Florence around the turn of the Sixteenth Century. He commissioned the painting — a portrait of his wife, a commoner by the name of Lisa Gherardini —…
  • Fruit Mousse Cake (Bavarois) Recipe

    joepastry
    27 Aug 2014 | 1:57 pm
    This recipe calls for more base material than one small cake will likely need. I'll get back to you on how much overage there is once the beast has been made, and probably adjust the component list accordingly. Personally I like having extra stuff around...to make other pastries with, or just to eat late at night in front of the television when everyone else has gone to bed. You'll need: 1 recipe fruit mousse, made with peaches 1/2 recipe joconde 1 recipe génoise baked in a sheet pan about 1/2 cup orange marmalade powdered sugar to finish ...Read on...
  • Bubble, Bubble…Toil & Trouble

    joepastry
    27 Aug 2014 | 6:56 am
    Reader K writes: Joe, it seems like every time I see a recipe that calls for whipped egg whites I see the instruction "add cream of tartar or use a copper bowl". Can you tell me why a copper bowl is the equivalent of adding cream of tartar? I just don't understand it. ...Read on...
  • Next Up: Fruit Mousse Cake

    joepastry
    26 Aug 2014 | 6:43 am
    It's hot and will be all week, so something light and fruit-based is called for. Since I haven't done anything especially fancy for a while my thought is to try a fruit mousse cake of the type that's been popular the last five years or so. As far as I know it hasn't got a proper name, just a look, and you can see it here on the cover of the French Culinary Institute's 2009 book. Looks kinda fun, no? It'll take an obsessive hand to spread joconde batter that thinly and consistently, but I might be just the baker to do it. We'll see. Since berry season is over I think I'll make a peach mousse…
  • Kentucky State Fair Wrap-Up

    joepastry
    25 Aug 2014 | 11:27 am
    Well it's been one heck of a full week of work. But I'm never too busy to take at least one trip to the State Fair which happens every year here in Louisville at this time. I feel very lucky that the fair is so accessible. With the exception of Minneapolis I've never lived in such close proximity to a state fair, and wow are they ever worth the trip. The corn dogs alone justify the price of admission (future project, anyone?) to say nothing of all the entertainments, rides, exhibitions and of course livestock. I try to go early in the week so as not to miss the cock crowing contests which…
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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 8.19.14

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

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

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

    Susan
    29 Jul 2014 | 7:53 pm
    Galettes. These rustic free-form tarts – nothing more than flaky crust folded casually around juicy fruit — are the quintessential summer pastry. Just about any seasonal berries or stone fruits will work, but nothing is more beautiful than red-rimmed golden peach slices. My individual-size galettes were based on Tartine’s method, which could not be simpler: roll out crust, place naked fruit, sprinkle with a little sugar, fold, and bake. (If you don’t have the book, get it; Tartine’s galette crust recipe alone is worth the dough. Thanks, I’ll be here…
  • YeastSpotting 7.27.14

    Susan
    27 Jul 2014 | 5:47 pm
    Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | No comment
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    The Cupcake Blog

  • Coffee and Doughnut Cupcakes Three Ways

    27 Aug 2014 | 8:28 am
    Now this is a cupcake with a difference. A doughnut placed in the bottom of a cupcake liner with coffee cupcake batter completely covering it, and, when the coffee and doughnut cupcake comes out of the oven – hey presto! Things have taken a turnabout; the doughnut has floated to the top of the batter. With a frosting of swirled whipped cream, this becomes a decadent coffee doughnut cupcake, which is so delicious, you can’t settle for gobbling only one of them, you just have to have another, or even more. Source Cupcake Project
  • Lemon Cupcakes with Lemon Blueberry Buttercream

    26 Aug 2014 | 8:28 am
    Lemon cupcakes with whipped lemon cream are a refreshing treat perfect for the spring and summer time. These delicious morsels are a taste bud tingling mixture of sweet and tart. A vanilla based cake is first infused with lemon zest and then injected with lemon syrup, before being coated with a light and fluffy lemon flavored whipped cream. These cupcakes are full of big and bold flavors perfect to match a bright and bold summer day! Source My Baking Addiction
  • Ricotta Pound Cake Cupcakes with Whipped Ricotta Frosting

    25 Aug 2014 | 8:28 am
    Ricotta cheese is not something that usually goes into cupcakes. But, since it is a sweeter cheese (as compared to, say, provolone) it works well in desserts. These ricotta pound cake cupcakes have the cheese in both the batter and the frosting. The batter is also flavored by almond extract and sugar. There is no milk, since the cheese takes the place of it. The frosting is a simple mixture of ricotta cheese, butter, sugar and orange zest – the perfect complement to these unique cupcakes! Source Dessert for two
  • Mimosa in a Cupcake

    24 Aug 2014 | 8:28 am
    These adults-only treats are meant to evoke the taste of a classic mimosa – a.k.a. champagne with some orange juice added. They are vegan as well, proving once again, that there are many, many different treats available for those avoiding animal products in their diet. In order to make these mimosa cupcakes even better, they are topped off with a buttercream frosting to which champagne has been added, plus decked out with a slice of fresh orange! Source Sweet Elites Cupcakes
  • Minnie Mouse Cupcake at Captain Cook’s Snack Company

    23 Aug 2014 | 8:28 am
    What’s better than a lightly flavored chocolate cupcake? One that is decorated to resemble Minnie Mouse, of course! This cupcake is just one of the many possible desserts to choose from at Disney’s Polynesian Resort. It consists of a chocolate cupcake with a slight hint of mocha, a ton of chocolate mousse frosting, a ganache-like chocolate coating, a while fondant bow, and, of course, two Oreo cookies perched on top to make the mouse ears. Who can resist such a treat? Source Disney Food Blog
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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 1

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

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

    LeAndra
    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

    LeAndra
    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 […]
  • Zucchini-Glazed Pasta

    LeAndra
    9 Aug 2014 | 5:19 am
    After consuming my fair share of oven-roasted zucchini and slices of zucchini bread this summer, I set off to look for another way to use one of my favorite summer vegetables. Zucchini-glazed pasta – a recipe that uses the same zucchini as both a cooking liquid and an add-in to the finished dish- seemed like just what I was […]
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    Bakery Industry

  • Crisp n Lite Cracker Biscuit From Cremica

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

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

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

    11 Aug 2014 | 7:49 am
    Check  the  natural  ventilation  provided  by  fans  on the  roof  topwww.bakerybazar.com
  • 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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    Sweetopia

  • Making Cake Pops with the Easy Roller

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

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

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

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

    sweetopia@inbox.com (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 sweetopia.net to view the entire post.
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    HowToCookThat : Cakes, Dessert & Chocolate

  • Chocolate Strawberry Roses Bouquet

    Ann
    22 Aug 2014 | 2:37 am
    A fresh bouquet of chocolate strawberry roses makes a beautiful and creative gift.  Perfect for chocolate lovers everywhere. Chocolate strawberry roses ingredients: cake pop sticks 200g (7.05 ounces) chocolate: you can use tempered real chocolate or melted compound chocolate there … Continue reading →The post Chocolate Strawberry Roses Bouquet appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
  • iPad Cake Recipe

    Ann
    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

    Ann
    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.
  • Giant Kit Kat recipe

    Ann
    1 Aug 2014 | 2:41 am
    Is this the world’s biggest Kit Kat? To make your own all you need is wafers and chocolate, lots and lots of chocolate.  The tricky bit is getting that lovely crisp Kit Kat shape. To help I’ve done all the … Continue reading →The post Giant Kit Kat recipe appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
  • Rainbow Loom Band Cake

    Ann
    25 Jul 2014 | 2:39 am
    Rainbow loom band bracelets are banned at my kids school.  The reason? Because they are not uniform.  They are however creative, good for fine motor skills and fun so all the kids still make them  They just don’t wear them … Continue reading →The post Rainbow Loom Band Cake appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
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    Gluten Free Canteen

  • Monday Kitchen Tips: Fun with Nightshades

    GlutenFreeCanteen
    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

    GlutenFreeCanteen
    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

    GlutenFreeCanteen
    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

    GlutenFreeCanteen
    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…
  • Monday Kitchen Tips: Picking a Healthy GF Flour Mix

    GlutenFreeCanteen
    11 Aug 2014 | 10:27 am
    Not all commercial gluten-free flour mixes are created equally. Not every all-purpose gluten-free flour is intended to meet every baking need. Unlike regular all-purpose flour which is made entirely from wheat, gluten-free flours are generally a mix of grains and starches and sometimes additives. To pick a healthy mix (or one that is mostly healthy) look for whole grains as the main ingredients. If the mix contains starches and those are the first ingredients, think about stepping away. The downside is two-fold. First, starches are not a great food source. Second, they are generally listed…
 
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    TheFamilyFeed

  • Rustic Peanut Butter Bar S’Mores

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

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

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

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

    thefamilyfeed
    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

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

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

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

    kildiko22
    14 Aug 2014 | 2:54 pm
    http://www.sugarfantasie.blogspot.sk http://www.facebook.com/sugarfantasie 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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    Cakeyboi

  • 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…
  • DotComGiftShop Bundle Giveaway!

    23 Aug 2014 | 4:00 am
    Have you visited DotComGiftShop before?They are an online retailer who sell a selection of brilliant gifts and home accessories. All the items are designed exclusively by their in-house team.They sell items for every occasion, weddings, birthdays, for him, for her, for cooks, for gardeners. There is really no-one who isn’t catered for.And I was extremely happy when I was selected to be one of their favourite bloggers. And because of that, I get to bring you this brilliant giveaway of a goodies bundle from DotComGiftShop,  hand-selected by my good self, for you the Cakeyboi reader.First…
  • Very Berry Fruit Leather

    21 Aug 2014 | 11:00 am
    The name fruit leather may sound odd to you if you haven’t heard it before. And to be honest this stuff is pretty weird yet sweet and delicious.Fruit leather is like those fruit winder things that you can buy in the shops – long strips of fruity sweet. You know the ones.But mine are made with fruit, no added sugar and just a wee bit of honey. That’s it! Not bad at all. Kids love it as it’s a bit quirky and at least you know it’s made from only natural ingredients.It’s also perfect for using up fruit which is nearer the end of it’s life! Any fruit can be used really, but for the…
  • Custard Cream and Bourbon Biscuit Truffles

    18 Aug 2014 | 11:00 am
    When I was younger I used to get confused why a magazine my mum bought would have their own selection tin of biscuits on the market. Family Circle the read and the Family Circle biccies had nothing to do with one another I realised as I got older.But, I digress, who remembers the tin of biscuits full of favourites such as Funny Faces, Pink Wafers and the perennials – Custard Creams and Bourbon Biscuits? Although, as I remember it, the ones in that tin never tasted quite as good as the ones available in individual packs.Custard Creams and Bourbon Biscuits scream Britishness and I wondered…
 
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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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