Baking

  • Most Topular Stories

  • Difference between climber and elliptical machine

    Stuffyerbake
    admin
    3 Apr 2015 | 1:42 am
    Easy workouts An elliptical machine is an immobile workout trainer used to imitate climbing the stairs, brisk walk, or jogging without generating enormous stress on the joints, therefore cutting down the chances of collision sprains. Because of this, folks having a bit cramps can adopt this machine to remain healthy and fit. Whereas the climber machine is like original stairs that helps the person in getting same results in less time as climbing the stairs without being hard on joints. Both the machines considerably differ in their presentation. A conventional climber machine has a small…
  • Weighing ingredients

    Flourish - King Arthur Flour
    PJ Hamel
    27 Apr 2015 | 10:01 pm
    All right, I’m not usually this adamant, but I’m going to come right out and say it: For best success, measure your ingredients with a scale, rather than measuring cups. Hey, don’t get me wrong. I know home bakers got along without scales for centuries. Then again, we also got along without food processors and mixers, accurately calibrated ovens and digital thermometers and silicone spatulas. But isn’t life in the kitchen easier – and food prep more pleasant – with these useful tools? If you absolutely, positively love using your mom’s measuring cups to bake…
  • Best Berry Recipes

    Bake or Break
    Jennifer McHenry
    27 Apr 2015 | 12:13 pm
    If you love to add berries to desserts, breads, and more, then this collection is for you! I've assembled some of my favorite berry recipes to celebrate the triumphant return of berry season. We've got a little bit of everything here, including cookies, cakes, pies, muffins, and more. So grab those strawberries, blueberries, blackberries, and raspberries, and get baking! Berry Crumb Bars Blueberry Banana Bread Blueberry Cream Cheese Crisp Lemon-Strawberry Shortcake Raspberry-White Chocolate Icebox Pie Blueberry Oat Cheesecake Bars Strawberry Icebox Pie Blueberry Sour Cream Drop Biscuits…
  • Too Much of a Good Thing, Oatmeal Sourdough

    The Fresh Loaf
    thedoughycoed
    27 Apr 2015 | 5:42 pm
    Too Much of a Good Thing, Oatmeal SourdoughSubmitted by thedoughycoed on April 27, 2015 - 5:42pm.     This week's loaf is based on Tartine's "Oat Porridge Bread." http://www.theperfectloaf.com/oat-porridge-sourdough/     The bread was quite tasty, but I'm not happy with the crumb. I think the dough may have been too hydrated since I added water along with the oatmeal. I noticed that the wetness of the dough also made it exceedingly hard to shape and hold the scoring pattern. http://www.theperfectloaf.com/oat-porridge-sourdough/
  • three hours later…

    Sugarlaws
    katy
    27 Apr 2015 | 12:30 pm
    Last week, Chad and I went to Costa Rica! Remember how I asked you guys for vacation ideas?  Well, I was listening.  About a week after getting so many amazing suggestions from y’all, I cancelled the trip that I’d planned (to the same spot in Mexico we’d gone to in October) and decided we were heading someplace new.  And it was such an awesome trip.  Costa Rica has been on our list of places we’d like to visit since around our honeymoon, but somehow we never made it there, even though it’s less than three hours from Houston.  But as I was…
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    Stuffyerbake

  • Difference between climber and elliptical machine

    admin
    3 Apr 2015 | 1:42 am
    Easy workouts An elliptical machine is an immobile workout trainer used to imitate climbing the stairs, brisk walk, or jogging without generating enormous stress on the joints, therefore cutting down the chances of collision sprains. Because of this, folks having a bit cramps can adopt this machine to remain healthy and fit. Whereas the climber machine is like original stairs that helps the person in getting same results in less time as climbing the stairs without being hard on joints. Both the machines considerably differ in their presentation. A conventional climber machine has a small…
  • Practical Ways to Speed-up Home Cooking

    admin
    9 Mar 2015 | 6:26 pm
    Time is a valuable resource so it is necessary to use it wisely in everything we do. How long do you fix breakfast or dinner? Families definitely enjoy better home cooked foods rather than those bought in restaurants or fast food chain. As they say, there is no place like home and this is true even with meals. For home chefs, it is necessary to know the shortcuts in cooking to save time especially when you also have to go to work or you just got home. The extra time saved from pressure cooking could be spent for other tasks. You can read more article Best Electric Pressure Cooker Reviews.
  • My Favorite Pressure Cooker recipes (Part 1)

    admin
    12 Feb 2015 | 10:30 pm
    This is my favorite pressure cooker recipes list. Thank you my friend form http://pressurecookerdirect.com for these awesome recipes. Email me if you guys have any great recipes. Don’t be shy!  Cheer! Thai Red Curry Prawn Risotto Ingredients 1 onion quartered 2 spring onions sliced 2 garlic cloves crushed 1 tablespoon red curry paste 2 carrots sliced 1 red capsicum sliced 500 grams raw prawns 400mls coconut milk 600mls chicken stock 2 cups Arborio rice Directions: Fry onion, spring onions and garlic in a little peanut oil, add capsicum and carrot and fry for a few minutes while stirring…
 
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    Flourish - King Arthur Flour

  • Weighing ingredients

    PJ Hamel
    27 Apr 2015 | 10:01 pm
    All right, I’m not usually this adamant, but I’m going to come right out and say it: For best success, measure your ingredients with a scale, rather than measuring cups. Hey, don’t get me wrong. I know home bakers got along without scales for centuries. Then again, we also got along without food processors and mixers, accurately calibrated ovens and digital thermometers and silicone spatulas. But isn’t life in the kitchen easier – and food prep more pleasant – with these useful tools? If you absolutely, positively love using your mom’s measuring cups to bake…
  • Creaming Butter and Sugar

    MaryJane Robbins
    26 Apr 2015 | 10:01 pm
    For many new bakers and a few veterans, too, cakes are some of the first baked goods we make on our own. We may start with a mix, but then when we realize how easy a cake can be, we branch out to from-scratch cakes and encounter a deceptively simple direction right off the bat. “Cream the softened butter and sugar until light and fluffy.” In creaming the butter and sugar together, you are using the sugar to aerate the butter and fill it with bubbles that can capture the gasses released by your leavener. The more fine bubbles you have in your network, the lighter in texture your…
  • Easy Gluten-Free Biscuits

    Alyssa Rimmer
    25 Apr 2015 | 10:01 pm
    If you like easy, then today’s your lucky day. Because easy is coming in the form of these tender, flaky gluten-free biscuits. What makes them easy, you wonder? Well, for starters there’s no cutting in cold butter. And we also don’t have to roll them out or cut them into circles before baking. Nope, we’re just going to mix, scoop, drop, and bake. Doesn’t get much easier than that! What I adore about these biscuits, aside from how simple they are to whip up, is their flavor and texture. Because they’re made with heavy cream, they have this glorious, rich and creamy flavor while…
  • Hawaiian Buns

    Gwen Adams
    23 Apr 2015 | 10:00 pm
    Hawaiian pineapple. It really is as good as it gets. Sweeter and more delicious than what we find on the mainland (at least in Vermont!), stopping at the farmer’s market for fresh pineapple is one of the highlights of being in Oahu. I’m fortunate enough to get to spend the month of April in paradise, working and enjoying all that this beautiful island has to offer. I’d have been crazy not to take advantage of this opportunity to blog, if only to show some of the pictures I’ve taken. It was an awfully cold winter in Vermont, so forgive me if I can’t get over how…
  • Earth Day

    PJ Hamel
    21 Apr 2015 | 10:01 pm
    Today is Earth Day. Earth Day isn’t a shopping holiday, like President’s Day; nor a gift-giving extravaganza, like Christmas. Nor even a holiday marked with special foods, like Thanksgiving and many other holidays we observe throughout the year. No, Earth Day is strictly a celebration: of our Earth, and how it sustains us. With air, and water, and food, the things we simply cannot live without. Being a flour company – and devoted to baking – we’re keenly interested in our environment, and in sustaining the earthly gifts we’ve been given. So today, our thoughts turn…
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    Bake or Break

  • Best Berry Recipes

    Jennifer McHenry
    27 Apr 2015 | 12:13 pm
    If you love to add berries to desserts, breads, and more, then this collection is for you! I've assembled some of my favorite berry recipes to celebrate the triumphant return of berry season. We've got a little bit of everything here, including cookies, cakes, pies, muffins, and more. So grab those strawberries, blueberries, blackberries, and raspberries, and get baking! Berry Crumb Bars Blueberry Banana Bread Blueberry Cream Cheese Crisp Lemon-Strawberry Shortcake Raspberry-White Chocolate Icebox Pie Blueberry Oat Cheesecake Bars Strawberry Icebox Pie Blueberry Sour Cream Drop Biscuits…
  • Spiced White Chocolate Blondies

    Jennifer McHenry
    23 Apr 2015 | 10:50 am
    I'm a bit of a stickler about spices. I have a dedicated drawer in my kitchen for perfectly arranged, alphabetized, and labeled jars. And once a year, I throw them all out and get fresh ones. It's a small expense for fresher spices. Although we only talk baking around here, Quinn and I both enjoy cooking. Thus the level of seriousness about the spices. Baking generally doesn't require a lot in the spice department. Maybe some cinnamon or nutmeg. A bit of ginger or some other spice here and there. These blondies take the other spice extreme with a bold blend of spices that leads to an amazing…
  • Biscoff Gooey Butter Cake

    Jennifer McHenry
    20 Apr 2015 | 9:31 am
    I've been a bit slow to jump wholeheartedly onto the cookie butter bandwagon. Sure, I liked it, but I hadn't really loved it. Recently, I feel as though I've rediscovered it and become entirely smitten. I hadn't done much with cookie butter in a while, and then I made that Cookie Butter No-Bake Cheesecake. My goodness, was that good stuff! So it didn't take much convincing to use the remaining Biscoff spread I had in my pantry to make this Biscoff Gooey Butter Cake. Gooey butter cakes are certainly not a new sensation. I've made their cousin Chess Squares many times. But I've never made a…
  • Key Lime Crinkle Cookies

    Jennifer McHenry
    16 Apr 2015 | 10:18 am
    I frequently use limes in my kitchen, but more often in cooking than baking. I suppose that I tend to think more about lemons than limes when baking. But recently, I spied a bag of Key limes while I was shopping and snatched them up with no real plans as to what I would do with them. After a bit of thought, I got busy zesting and juicing, and turned them into these Key Lime Crinkle Cookies. I have such a soft spot for crinkle cookies. I just love all those cracks and crevices on top surrounded by all that confectioners' sugar! The tart flavor of Key limes lends itself well to these crinkle…
  • Sweet and Nutty Corn Flake Bars

    Jennifer McHenry
    13 Apr 2015 | 11:23 am
    Every spring, I inevitably give in to the pull of spring cleaning. And the effects of that usually spill over into my baking. Cleaning out the pantry unearths all sorts of ingredient odds and ends that end up assembled into at least one or two sweet treats. You might as well be rewarded for cleaning, right? So, armed with a handful of this and that, these Sweet and Nutty Corn Flake Bars were born. And promptly devoured. These bars have a lot of good things going for them. They're all about my three favorite things: quick, easy, and delicious. And the sweet crunch of the corn flakes is so…
 
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    The Fresh Loaf

  • Too Much of a Good Thing, Oatmeal Sourdough

    thedoughycoed
    27 Apr 2015 | 5:42 pm
    Too Much of a Good Thing, Oatmeal SourdoughSubmitted by thedoughycoed on April 27, 2015 - 5:42pm.     This week's loaf is based on Tartine's "Oat Porridge Bread." http://www.theperfectloaf.com/oat-porridge-sourdough/     The bread was quite tasty, but I'm not happy with the crumb. I think the dough may have been too hydrated since I added water along with the oatmeal. I noticed that the wetness of the dough also made it exceedingly hard to shape and hold the scoring pattern. http://www.theperfectloaf.com/oat-porridge-sourdough/
  • whole wheat vs whole wheat bread flour

    mickeyk44
    27 Apr 2015 | 1:31 pm
    whole wheat vs whole wheat bread flour Submitted by mickeyk44 on April 27, 2015 - 1:31pm.what is the difference in the sour dough bread I  make I have been using ww but now my supermarket also has ww bread flour the  ww has 15 gm protien the ww bread flour  has 16 gm how would that effect the raise and the crumb
  • ovencrafters plans

    mihalaras
    27 Apr 2015 | 12:44 pm
    ovencrafters plansSubmitted by mihalaras on April 27, 2015 - 12:44pm.Greetings to all,i have been reading the bread builders book for a couple of years and i recently decided to try building an oven.i tried contacting ovencrafters but they are not online anymore, does anyone have any information where i can buyplans from or if anyone has plans from ovencrafters specifically the 3foot x 4foot oven or the closest to it.thanksMike Atsalakis
  • When to stretch and fold

    sallam
    27 Apr 2015 | 7:32 am
    When to stretch and foldSubmitted by sallam on April 27, 2015 - 7:32am.GreetingsI use my sourdough starter to bake sandwich bread every other day. I first refresh the starter and build the quantity I need at the same time, then mix the final dough and bulk ferment for 3 hours, during which I stretch and fold every 30 minutes. Then retard in the fridge for 24h.My question is: should I stretch and fold before the 24h retarding in the fridge, or the other way round, retarding first, then stretch and fold while fermenting in room temperature? My aim is to get a huge oven rise, and develop deep…
  • Packages for selling quick breadsket

    Yiayia Cooks
    27 Apr 2015 | 6:11 am
    Packages for selling quick breadsketSubmitted by Yiayia Cooks on April 27, 2015 - 6:11am.I live in CA, they now allow us to bake in our home kitchen and sell our goods at farmers markets and Restaurants. I am currently selling only at our local farmers market. My problem is the bags I put my breads in sweat, which makes the breaks soggy. My breads are banana, pumpkin and others. I would like to know if there is anything on the market, to keep this from happening?
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    Sugarlaws

  • three hours later…

    katy
    27 Apr 2015 | 12:30 pm
    Last week, Chad and I went to Costa Rica! Remember how I asked you guys for vacation ideas?  Well, I was listening.  About a week after getting so many amazing suggestions from y’all, I cancelled the trip that I’d planned (to the same spot in Mexico we’d gone to in October) and decided we were heading someplace new.  And it was such an awesome trip.  Costa Rica has been on our list of places we’d like to visit since around our honeymoon, but somehow we never made it there, even though it’s less than three hours from Houston.  But as I was…
  • high-efficiency spring cleaning tips!

    katy
    23 Apr 2015 | 7:58 am
    One of the biggest things I’ve learned in the last year is how to be more efficient at everything.  From my job to our errands to even this blog, I’m constantly looking for ways to make everything on my plate more streamlined and easier to handle.  So I thought I’d share a few of my favorite high-efficiency spring cleaning tips with you guys, in case any of you are struggling with how to re-organize and streamline your homes this season!  From bills to laundry to taking care of our son, I’ve found a few ways to make everything go a little smoother, and…
  • happy first birthday, baby bear!

    katy
    20 Apr 2015 | 3:05 am
    Dear Baby Bear, This weekend, we celebrated your first birthday. I know. I can’t believe it either. How is it possible that you’re a year old already? It feels like moments ago when I was was nine months pregnant and couldn’t wait for you to arrive, so nervous and scared and naive about the year we were about to be thrown into. And now you’re a year old. You’re not an infant anymore, and you’re hardly a baby. You’re just on the border of toddlerhood, the same person you’ve always been, and different every day. It’s been a year of watching…
  • spotlight on: max’s first birthday party

    katy
    13 Apr 2015 | 3:13 am
    We’ve been spending the last few weeks getting ready for Bear’s first birthday (can you believe it’s been a year already?) and I found myself going through some photos of my friend Ellie’s birthday party for her son, Max.  Ellie did such a beautiful job with everything for this party, from the decorations to the food to the amazing smash cake for her little birthday boy.  Obviously, I loved the Bear theme she chose!  So as I was looking back through these photos, I wanted to share a few shots I took at the party with you guys.  Aren’t they…
  • chicken soup for toddler-super-germs

    katy
    9 Apr 2015 | 7:53 am
    Usually I use a fancy camera for my Sugarlaws shots, but this photo was taken with my iPhone.  Do you want to know why? It’s because last weekend, Chad and I were taken down by the most epic stomach bug I’ve ever encountered.  I mean: knocked us out, flat on our backs, for 24 hours.  I literally couldn’t sit up.  I’ll avoid the gruesome details (you‘re welcome), since this is a food post and all, but I’ll tell you without a moment’s hesitation… this stomach bug was pure misery in its most visceral form.  At around eight…
 
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    Jenny Bakes

  • Raspberry Chocolate Clafoutis - Paleo, Low-Sugar, Gluten-Free

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

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

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

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

    15 Mar 2015 | 9:00 pm
    This is a very popular little tart on the internet. It was one of the recipes the TWD (Tuesdays With Dorie) group made together as they were baking their way through one of the best baking cookbooks ever, Baking: From My Home to Yours by Dorie Greenspan.  It was featured on SeriousEats. And then Dorie herself improved on the recipe after doing some experiments in her own kitchen, when she discovered that many home bakers were struggling to get the cream to the right temperature. And here it is again, one of the stars of this year's Pi(e) Day.You will have to indulge me if you have seen…
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    Real Baking with Rose Levy Beranbaum

  • Baking Bible Out Bakes: White Chocolate Club Med Bread, page 447

    26 Apr 2015 | 7:30 am
    The technique of cutting off some of the dough and using it as a 'wrapper' to encase the shaped loaf can be used for other breads, such as a sprouted wheat bread, where the sprouted wheat that rises to the surface becomes rock hard. The thin dough wrapper melds onto the loaf so that there is no visible separation but it provides a protective covering. This photo is when the dough wrapper is used: This photo is what happens when no dough wrapper is used: These photos illustrate how the dough wrapper is rolled and shaped onto the loaf. ROLLING THE DOUGH "WRAPPER" SETTING THE WHITE CHOCOLATE…
  • Return to the Fort

    25 Apr 2015 | 12:28 pm
    To conclude our Denver trip to Craftsy, we invited Jen and her husband, John, for dinner at The Fort. They picked us up at the hotel and Jen and I were both wearing our hand-knit sweaters. Located in Morrison, in the foothills of the Rocky Mountains, a 30 minutes drive from the city of Denver, when darkness falls, one can see the sparkling lights of Denver in the distance. Almost as soon as we were seated, my dear friend, Holly Arnold, owner of The Fort, sat down to join us. It was Holly's father, Sam Arnold, who created the Fort in response to a request from Holly's mother to build him a…
  • Genius Recipes

    20 Apr 2015 | 7:30 am
    Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook I love this book! I knew I would love this book. When author Kristen Miglore asked me for a recipe contribution for her weekly "Genius Recipes" posting on Food52, I gave her my "Fresh Blueberry Pie" now also appearing on page 205 of this book, along with the advice that she write a book featuring all of these recipes. And at last, here it is! What a genius concept. Kristen features recipes of renowned food professionals that are not only delicious but also employ one or more brilliantly effective techniques. And she…
  • Baking Bible Out Bakes: Gingersnaps & Scone Toppers

    19 Apr 2015 | 7:30 am
    GINGERSNAPS (page 338) SUPERFINE SUGAR VS INDIA TREE BAKER'S SUGAR LIGHT BROWN SUGAR VS INDIA TREE MUSCOVADO SUGAR SCONE TOPPERS, page 184
  • Taping of My Craftsy Baking Class

    18 Apr 2015 | 7:30 am
    Craftsy produces and sells state-of-the art on-line instructional video classes. To date, the company offers over 600 course listings covering all manner of crafts--not only cooking and baking. I was delighted to receive an invitation from the acquisitions editor, Denise Mickelsen, with whom I had worked when she was senior editor at Fine Cooking Magazine. The Craftsy studios are located in Denver, CO, known as the mile high city. This meant inevitable high altitude adjustments for baking. Fortunately, Jenn "Knitty Baker," one of our accomplished Alpha Bakers (the group that is baking their…
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    Nosh With Me

  • Confetti Sugar Cookies

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

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

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

    Hilary
    18 Jan 2015 | 5:32 pm
    Disclosure: I received two complimentary tickets for the Wine Train. And it was AWESOME. Last weekend, I had the opportunity to experience the Napa Valley Wine Train, and it was a day like none other! If you haven’t heard of the Wine Train, it’s a train that runs from Napa to St. Helena and is […]
  • 2014 In Pictures

    Hilary
    30 Dec 2014 | 4:18 pm
    It was a fun and delicious year both in and (mostly) out of the Nosh With Me kitchen. Thanks for being a part of it, and Happy New Year!
 
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    Baking Bites

  • Raspberry Olive Oil Cake

    Nicole
    27 Apr 2015 | 3:36 pm
    Olive oil can be a wonderful ingredient to bake with because it’s bright, fruity flavors can add a lot of complexity to some recipes. I particularly enjoy olive oil in recipes that feature fresh fruit, since the olive oil can help highlight the sweetness of the fruit, whether citrus, berries or stone fruits are being used. This Raspberry Olive Oil Cake is an easy to make cake that is a fantastic example of how olive oil can work well in a cake batter. The olive oil has a bit of acidity that, combined with a bit of lemon zest, really helps the flavorful raspberries to pop in every bite…
  • Let Them Eat Cake: Classic, Decadent Desserts with Vegan, Gluten-Free & Healthy Variations

    Nicole
    27 Apr 2015 | 7:08 am
    Baking is a great way to bring friends and family together. After all – who doesn’t get excited when looking at a tray of freshly baked cookies? Unfortunately, not every cookie, cake or pie recipe is going to be a good fit for everyone. Some people might prefer a lower fat baked good, while others need their goodies to be gluten free. You can stock your kitchen with books on every single subject to make sure that you have your bases covered, or you can pick up a copy of Let Them Eat Cake: Classic, Decadent Desserts with Vegan, Gluten-Free & Healthy Variations, which really…
  • Baking Bites for Craftsy: Frozen Strawberry Souffles

    Nicole
    26 Apr 2015 | 12:20 pm
    You strawberry-lovers out there may have already tried my Fresh Strawberry Souffles, a summertime recipe that transforms perfectly ripe berries into an airy souffle. It’s a traditional souffle recipe, meaning that it is baked in the oven and should be served piping hot, as soon as it is done baking. The dessert is light enough for even the hottest day, however I recommend giving my Frozen Strawberry Souffle recipe – which I’m sharing over on the Craftsy blog (it’s free!) – a try instead. The frozen souffle is somewhere between a mousse and an ice cream, and it is…
  • Cook’s Illustrated Tests Ice Cream Scoops

    Nicole
    24 Apr 2015 | 7:17 am
    Ice cream scoops are a must-have kitchen tool for ice cream lovers – and ice cream cookbook authors. Unfortunately, ice cream scoops do not always work out exactly as advertised. Over the years, I’ve had all kinds of ice cream scoops that ranged from very traditional designs to high-tech spoons that required all kinds of preheating to provide the perfect scoop. In this month’s Issue of Cook’s Illustrated (May/June 2015) , the test kitchen put a variety of ice cream scoops to the test to see which ones actually delivered a sundae-worthy scoop. The test kitchen searched…
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    Cupcake Project

  • Your Summer Baking Could Get a Lot Cuter

    Stef
    27 Apr 2015 | 9:37 am
    The Cake Boss Baking metal cake carrier is my new favorite cake carrier.  It has a vintage feel with an adorable modern style!  One lucky reader (will it be you?) will win the carrier along with the matching Cake Boss Baking prep bowls!  The prep bowls are cute enough to serve double duty as candy bowls or condiment bowls or even ice cream bowls!  Oh, I’m also throwing in the Cake Boss Baking cakelette pan.  It makes sweet two tier mini cakes (see three examples in my post on buttercream frosting). Are you ready to win?Read the full article here
  • What’s the Difference Between Italian, Swiss, and French Buttercream Frosting?

    Stef
    24 Apr 2015 | 10:41 am
    I was the strange kid who always wiped off and threw away the buttercream frosting from slices of birthday cake.  As I became a baker, I learned that most buttercream frosting we consume in America isn’t made with butter; grocery store cakes are typically frosted using shortening.  I developed an American buttercream recipe that I adore which uses real butter and vanilla bean paste.  But, I didn’t stop there – I discovered European buttercream frostings. European buttercreams are lighter, richer, and much less sweet than their American counterpart; it is very likely…
  • I Overbaked My Cake, Now What?

    Stef
    14 Apr 2015 | 9:09 am
    Today, I overbaked a cake on purpose (eek!).  This was so much harder than doing it accidentally.  My brain kept saying, “I must save the cake!” but I resisted because I know that all of us overbake cakes from time to time.  I wanted to show you a simple way to turn your overbaked, dry, or even stale cake (or cupcakes) into something spectacular. First, fill up a ramekin with pieces of dry cake -about 3/4 full.Read the full article here
  • How To Make Toasted Coconut Chips with Sea Salt and Caramel

    Stef
    9 Apr 2015 | 8:19 am
    One of my favorite snack foods right now is toasted coconut chips with caramel and sea salt.  You might have seen this product at Trader Joe’s sold under the name roasted coconut chips or you may have encountered a version made by Dang sold at other grocery stores.  Toasted coconut chips are sweet, salty, not at all greasy, relatively healthy, insanely delicious, and totally addictive.  After yet another bag of toasted coconut chips ended up in my shopping cart the other day, I started to to think about how to make them myself. On Amazon right now, it costs $2.26 an ounce for the…
  • The Frosting Substitute You Need to Know About

    Stef
    3 Apr 2015 | 6:39 am
    Sweet buttery frosting certainly has its place, but not every cupcake or cake needs to be topped with butter and sugar. A simple frosting substitute will make your cupcakes much healthier and also cool and refreshing.Read the full article here
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    David Lebovitz

  • Zahav

    David
    27 Apr 2015 | 8:47 am
    I didn’t believe them when they told me, but when I was in Washington, D.C. a few months back, when having dinner with my friends Carol and Joe, they swore that if I stopped at Zahav in Philadelphia on the way back, that I’d have a life-changing experience. While I wish that at least several times a day I’d have a life-changing experience (sometimes I wish for them several times an hour…), I was a little skeptical. Both of them are pretty knowledgable about good food, but I’ve been steered wrong on many occasion. And getting off of a train, taking a taxi, and having dinner…
  • Coffee Cake

    David
    23 Apr 2015 | 9:28 am
    A few years back, all of us elderly ladies and gents who were blogging for a while were suddenly surprised (and delighted) at a group of young ‘uns, in their teenage years, who up and started food blogs. And let me tell you, it’s really nice to see young people doing something worthwhile with their time — like cooking and baking, for example. My introduction to them came when I was in an elevator at a food blogging conference and found myself surrounded by 17-year olds when the door closed and we all introduced ourselves. One of them was Kamran Siddiqi, who created a beautiful blog,…
  • Charlottesville, Virginia

    David
    20 Apr 2015 | 3:44 am
    I have to admit, it’s been a bit difficult to blog while I’ve been on the road. Much of it is that I have a little MacBook Air computer that I got specifically for travel, whose lightness has saved my back, but the tiny screen makes it hard to write on since I can only see a few sentences/thoughts at a time. In addition to that, pictures get reduced to a much smaller size so I’ve been peering at my screen, hunched over to see the photos that are about the size of a post-it note. No wonder the eye doctor I saw a few weeks ago dialed up my prescription big-time. I fear that the time is…
  • Ovenly

    David
    13 Apr 2015 | 5:05 am
    Sometimes when I’m doing events, such as meet-ups and booksignings, people will kindly bring treats for me to eat. It’s always nice when people think of me, and my sweet tooth, when I’m on the road. However there’s nothing worse than trying to carry on a back-and-forth with someone who is chewing on food when you’re not doing the same. It just doesn’t work. My least favorite moment when I’m dining out is when I just put a forkful of food in my mouth and the waiter comes by at the exact moment when I’ve slid the food into my mouth to ask me what I…
  • Les restes

    David
    7 Apr 2015 | 10:01 am
    The French don’t really have the same reverence for leftovers that Americans do, which may be a throwback to the time before people had reliable refrigeration – which still doesn’t explain why nowadays, when they do, some people still keep leftovers like beef stew and roast chicken in the cupboard overnight rather than in the refrigerator. But is mostly because when you dine in France, you’re supposed to eat everything on your plate. Although the food in France can be rich – richer than what even us overstuffed Americans are used to (I always find it curious that Americans come…
 
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    ChocolateMission

  • April 27th: Cadbury Dairy Milk Puddles Smooth Hazlenut

    James Edwards
    26 Apr 2015 | 11:00 pm
    Kcal 505 Fat 27.5g Fat(sats) 16.5g Carbs 57.0g (per 100.0g)If you think post Easter things get a little less hectic for us here @ChocMission you are sadly mistaken! Every year without failure companies like Cadbury, Nestle and Mars all release their new seasonal products, bringing out new lines, limited editions and new flavours to keep even the most Easter Egg indulged interested. There is no doubt that most of them are to make sure they annualise the prior year sales, it's almost they made a rod for their own backs the first year and now they have to follow up up every following year…
  • April 24th: Grenada Chocolate Fest Events pt. 2

    James Edwards
    23 Apr 2015 | 11:00 pm
    If you’ve not seen our posts this week telling you all about the marvellous Grenada Chocolate Fest where have you been? If you need to catch you can see all our build up HERE. Remember for all booking enquiries please visit Caribtours (www.caribtours.co.uk)Today we are going to be telling you all about the last of the daily activities that are scheduled for the end of the festival. Visitors are going to be able to get their hands dirty cocoa farming, dancing to the beat of the local drums and finally closing with a special celebration on the family fun day. Find out more below …Wednesday…
  • April 22th: Grenada Chocolate Fest Events pt1

    James Edwards
    21 Apr 2015 | 11:00 pm
    Did you miss our post on Monday introducing The Grenada Chocolate Fest? Well shame on you check it out HERE. Remember for all booking enquiries please visit Caribtours (www.carribtours.co.uk) As promised we are going to be giving you the rundown of the events taking place at the Fest. Today we start with the first 5 days taking you through everything from chocolate yoga to preparing your freshly made lunch under the guidance of the talented local chefs …Friday 8th “Get In the Mood for Chocolate” Opening of Grenada Chocolate Fest at Dodgy Dock waterfront restaurant. Party with the locals…
  • April 20th: The Grenada Chocolate Fest 2015

    James Edwards
    19 Apr 2015 | 11:00 pm
    Ladies and Gentlemen of the ChocolateMission get ready for a ChocolateMission takeover!! Yes for the next week we are going to be counting down to The Grenada Chocolate Fest taking place in May at the True Blue Bay, a boutique resort located on the beautiful south coast of Grenada.The Grenada Chocolate Fest will take place at the True Bay Blue resort from 8th to 17th May, 2015 and is going include a multitude of events that we will tell you more about next week. Should you like what you see in our preview this week and want to get involved with the event visit Caribtours (020 7751 0660:…
  • April 17th: Green & Black's Dark Chocolate Lemon

    James Edwards
    16 Apr 2015 | 11:00 pm
    Kcal 560 Fat 37.3g Fat(sats) 22.1g Carbs 44.7g (per 100.0g)Green & Black's isn't one of our favoured brands here @ChocMission. We don't have anything in particular against them or even have anything to bad to say about their chocolate. Most of their range is fine, but that's it, just FINE. Their averageness means we find it really hard to get excited about reviewing their products, though one thing we don't ignore is when our readers ask us specifically to review them. Exactly that happened this week, with ChocolateMission fan Lucy dropping us an e-mail telling us to review this Dark…
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    CakeJournal.com

  • The Wilton Method Review: Baking Basics with Beth Somers

    Rose
    22 Apr 2015 | 3:19 am
    Disclaimer: Please note that some of the links below are affiliate links and I will earn a commission if you purchase through those links. Are you new to baking and cake decorating?  Have you been stalking baking and cake decorating websites but don’t know where to start?  Or maybe you’ve baked some recipes found on… [read more...] Author information Rose I'm Rose and I blog over at Rose Bakes. I'm baker, cake decorator, wife, and homeschooling mommy to 6 wonderful children! My love of cakes started at the age of 13, I started a business in 2009 then my blog was born in…
  • How to Make Chrysanthemum cookies

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

    Rose
    7 Apr 2015 | 8:31 pm
    If you missed it, be sure to check out How to Make a Cowboy Hat Cake, Part 1.  In that post, I shared about how to prep the cake and get it ready for the decorating.  Here in part 2, I’m going to share how to do all the fondant work and finish it up! So let’s… [read more...] Author information Rose I'm Rose and I blog over at Rose Bakes. I'm baker, cake decorator, wife, and homeschooling mommy to 6 wonderful children! My love of cakes started at the age of 13, I started a business in 2009 then my blog was born in 2012! It's how I to share my love of cakes and help others…
  • How to Make a Cowboy Hat Cake – Part 1

    Rose
    31 Mar 2015 | 8:31 pm
    As long as I’ve been doing cakes, cowboy themed cakes have been popular!  They never seem to go out of style so this week I want to share with you How to Make a Cowboy Hat Cake. This cake can stand alone (as you can see in my picture) or you could place it on top of… [read more...] Author information Rose I'm Rose and I blog over at Rose Bakes. I'm baker, cake decorator, wife, and homeschooling mommy to 6 wonderful children! My love of cakes started at the age of 13, I started a business in 2009 then my blog was born in 2012! It's how I to share my love of cakes and help others…
  • How to Make Poinsettia Cupcakes

    Farwa & Abeer
    25 Mar 2015 | 3:19 am
    I am sharing a tutorial for beautiful poinsettia cupcakes today. They are lovely to make during the holiday season, especially Christmas. But if you use different colored icings, you can make different colors of flowers that would be great for Spring time too. To make these cupcakes, you will need the following supplies: Vanilla cupcakes Green,… [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…
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    Cupcakes Take The Cake

  • Baby Blue Christening Cupcakes

    27 Apr 2015 | 10:43 am
    Check out these beautiful baby blue cupcakes made by Hannah Love Cupcakes. Vanilla sponge cupcakes with baby boy decoration. Baby feet from silicone molds and name plaques with an alphabet stamp
  • Friday Links: CakeSpy, Ice Cream and Coca Cola Cupcakes

    24 Apr 2015 | 12:50 pm
    It was great to have Jessie Oleson Moore on last #getbaked chat. If you missed it, you can watch it now on YouTube. Our next #getbaked web chat will be about baking bread and making pizza dough.  Below is an ice cream illustration by Jessie; every Friday, she does a round-up links. Her ice cream illustration is especially timely since the listeria outbreak that has affected both Blue Bell and
  • Cake and Cupcakes For Earth Day at Botanical Garden

    23 Apr 2015 | 12:44 pm
    I celebrated Earth Day locally by going to the Native Plant Botanical Garden at Georgia Perimeter College. To celebrate both Earth Day and the @5th Anniversary of the garden, there were a cookout with hot dogs and there was cake, cookies and cupcakes. There was also a plant raffle and I won a Prairie Trillium.
  • New Cookbook: Biscuits by Jackie Garvin

    20 Apr 2015 | 7:54 am
    If you love biscuits, scones or tea cakes, then check out the new cookbook, Biscuits, Sweet and Savory Southern Recipes for the All- American Kitchen. Jackie Garvin has compiled some delicious recipes of both sweet and savory. There's sweet recipes for biscuit doughnuts, monkey bread, cobbler and cinnamon rolls. Also there is a recipe for pizza pull-apart bread. Yum! Biscuits comes out May 5th,
  • Sunday's #GetBaked Is All About Creative Baking

    17 Apr 2015 | 2:04 pm
    The next #getbaked is this Sunday, April 19th at 5PM EDT/2PM PDT.  This week's guests are Jessie Oleson Moore, Kaysie Lackey and Betty Ann Quirino. You can watch the show on YouTube.
 
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    Cookie Madness

  • Whole Wheat Chocolate Chip Cookies

    Anna
    24 Apr 2015 | 9:52 am
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time Today’s cookies are bake sale perfection! They’re about 4 inches across, fairly thick, and loaded with flavor from the walnuts and vanilla. And if you don’t want to break the budget, you can make the cookies smaller. Either way, they’re perfect for wrapping individually. This recipe is a cousin to Best Big Fat Chewy Chocolate... Read More » The post Whole Wheat Chocolate Chip Cookies appeared first on Cookie Madness.
  • Seeded Whole Wheat Bubble Bread

    Anna
    23 Apr 2015 | 6:59 am
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time Bubble Bread, Monkey Bread, Pull Apart Bread — whatever you call it, this buttery, light loaf is a lot of fun at parties or just regular weeknight dinner. The last time I made bubble bread for guests it disappeared seconds. That version used frozen bread dough. For yesterday’s version, I pulled out the stand mixer... Read More » The post Seeded Whole Wheat Bubble Bread appeared first on Cookie Madness.
  • Milk Bar Life Oatmeal Cookies

    Anna
    21 Apr 2015 | 6:56 pm
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time I just made the most beautiful oatmeal cookies! The recipe is from Christina Tosi’s new book Milk Bar Life: Recipes & Stories, a collection of recipes Tosi uses outside of Milk Bar. The Milk Bar Life oatmeal cookies aren’t fussy at all and come from a recipe passed down by Christina’s grandma. Like other recipes... Read More » The post Milk Bar Life Oatmeal Cookies appeared first on Cookie Madness.
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    Pink Cake Box Custom Cakes & more

  • Bridal Shower High Heel Cake

    Anne Heap
    24 Apr 2015 | 7:48 pm
    For Courtney’s bridal shower at the Basking Ridge Country Club we created this three tier fashion inspired cake to help her and the bridal party celebrate. Fashionista Bridal Shower Cake The top of the cake includes a sculpted designer shoe with a floral design. It sits atop a white tier wit celadon swiss dots. A thin hot pink band along with a looped bow sit along the base of tier. The remaining decorations included a celadon chevron pattern and a hot pink plaque with a pale pink monogram. The board was hand painted to match the design of the shoe topper. To see more hand painted cake…
  • Hickory Dickory Dock – The Mouse Ran up The Clock

    Anne Heap
    23 Apr 2015 | 8:14 pm
    Hickory Dickory Dock, An elephant ran up the clock. The clock is currently being repaired. Courtesy Super Simple Songs Hickory Dickery Dock The Elephant Ran up the Clock We created this fun clock tower cake in honor of the popular English nursery rhyme to celebrate Logan’s 2nd birthday. Happy Birthday Logan! The post Hickory Dickory Dock – The Mouse Ran up The Clock appeared first on Pink Cake Box Custom Cakes & more.
  • Rodeo Themed Birthday Cake

    Anne Heap
    12 Apr 2015 | 9:27 am
    We’ve been fortunate to create several cakes for Mia’s past birthdays and this year we collaborated with Mia’s mother to create this rodeo themed birthday cake for her 8th birthday celebration. Rodeo Themed Birthday Cake for Mia’s 8th Birthday The top tier includes a waving Mia in her cowgirl outfit atop a bucking horse. The face of the tier includes a rope wrapped around spelling Mia’s name in cursive. The bottom tier ties together several western themed elements including a brown wooden fence, a wagon wheel, and bale of hay. The entire cake is covered in red…
  • Ford F150 Birthday Cake

    Anne Heap
    8 Apr 2015 | 7:03 pm
    We fashioned this purple 1953 Ford 150 cake for a 50th birthday celebration this past weekend. 1953 Ford F150 Birthday Cake Happy 50th Birthday Lou! The post Ford F150 Birthday Cake appeared first on Pink Cake Box Custom Cakes & more.
  • Easter Garden Cake

    Anne Heap
    6 Apr 2015 | 6:39 pm
    We created a bunch of cute carrot macarons for the Boutique this Easter and I wanted to use them for a cake design. So I came up with this tiny garden cake with rows of carrot macarons and heads of lettuce. Peeking out of one of the lettuce is a cute bunny rabbit. Easter Garden Cake with Easter Bunny The post Easter Garden Cake appeared first on Pink Cake Box Custom Cakes & more.
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    Tartelette

  • Flourless Chocolate Cake With A Twist.

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

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

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

    22 Mar 2015 | 11:26 am
    A lot of you have sent emails or sent comments about my workshop schedule this year. I am working on a couple of ideas but there are a few family events planned out this year as well as a few family...
  • Jerusalem Artichoke & Parsnip Soup With White Bean, Dill and Smoked Tartines.

    17 Mar 2015 | 4:57 pm
    Nothing makes me happier than being behind the camera, working with my food and prop stylist, nourishing that passion for food and photography that brought us together. Heck, we do it all week long....
 
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    RecipeGirl

  • Classic Chicken Soup

    Lori Lange
    27 Apr 2015 | 3:00 am
    Here is a recipe everyone should have in their kitchen:  Classic Chicken Soup My kiddo woke up with a sore throat on Saturday morning.  “It hurts a lot, Mom.  But I’m still playing in my lacrosse game today!!” “Okay,” I said.  “But you’ll play the game and then come home and rest for the remainder of the weekend.” He did just that.  Scored 3 goals and assisted a few (on a rainy, chilly day).  They won the game, and my lacrosse-obsessed son happily got his fill of playing.  He’s very passionate about lacrosse, so it’s tough…
  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    22 Apr 2015 | 3:00 am
    Here’s everybody’s favorite post! > Stuff I’ve Gotta Share and You’ve Gotta See On Parade magazine’s blog, I shared a really fabulous recipe for EASY CHOCOLATE CHIP BLONDIES.  I recommend you bake them immediately!  Oh, and they freeze well… I always package things like this in zip baggies and pop them into the freezer for school lunches.  Continue Reading Stuff I’ve Gotta Share and You’ve Gotta See... ©2015 RecipeGirl | Permalink | 7 commentsThe post Stuff I’ve Gotta Share and You’ve Gotta See appeared first on RecipeGirl.
  • Crispy Molasses Cookies

    Lori Lange
    20 Apr 2015 | 3:00 am
    These are a delicious cookie to eat any time of the year:  Crispy Molasses Cookies Molasses cookies probably make you think of the holidays, right?  So why am I writing about Christmas cookies in April??  Well, there’s simply no reason why you can only make molasses cookies during the holidays.  They’re just as good in April as they are in December  So here’s a molasses cookie recipe of the crispy variety.  It’s my favorite crispy cookie to dunk in my morning cappuccino!  And I’m totally comfortable with springtime molasses cookie dunking, for…
  • Seafood Chowder

    Lori Lange
    16 Apr 2015 | 3:00 am
    This soup reminds me of summering on the East Coast beaches: Seafood Chowder Every summer, I spend a good chunk of time in a beach area south of Boston with my family.  I love it.  I look forward to it every year from the day we leave until the day we are able to return!  One of the things I love most is that we can pick up amazing, fresh seafood every single day.  This is the perfect soup to make if you have access to a great, fresh seafood medley.  I live in Nevada now… and there isn’t any fresh seafood in sight.  So for this recipe I opted to use a bag of mixed seafood…
  • Roasted Pork Protein Bowls with Rosemary Vinaigrette

    Lori Lange
    13 Apr 2015 | 3:00 am
    Here’s a new idea for a meal that we enjoyed immensely:  Roasted Pork Protein Bowls with Rosemary Vinaigrette My husband was just commenting recently that he has not experienced a great main dish salad for quite some time.  He lamented that they’re always the same old thing… nothing new… and nothing very filling or exciting.  I told him I was prepared to serve up a new kind of “salad bowl” that I thought he’d really enjoy.  This one would be loaded with protein: roasted pork, hard-boiled eggs, garbanzo beans, and quinoa, and I’d tuck as…
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    BlogChef.net

  • Meatball Grilled Cheese Recipe

    Bobby
    27 Apr 2015 | 9:32 am
    It should come as no surprise that meatballs go great on a grilled cheese. This sandwich is loaded with meatballs covered in pasta sauce and mozzarella cheese. The meatballs are Italian style and use ingredients such as breadcrumbs and parmesan cheese. The meatballs are baked in the oven and then heated with a pasta sauce on the stove top. For the pasta sauce, you can use whatever brand that you prefer from the store. I like to cook these grilled cheese sandwiches on a griddle because I can cook them all at once, but a skillet will work as well. You can serve these sandwiches with extra pasta…
  • Smoky Mountain Chicken Recipe

    Bobby
    23 Apr 2015 | 10:40 am
    Smoky Mountain Chicken is chicken that is glazed with a bbq sauce, baked in the oven and topped off with cheese, bacon, green onions and tomatoes. The combination of flavors really come together well in this recipe. If you would prefer you can grill the chicken instead of baking it or you could use the fry-pan and cover it to melt the cheese when finishing the cooking process. You can buy the BBQ sauce from the store or even make your own. I like to serve this recipe with a cold pasta salad. Enjoy. Smoky Mountain Chicken Yield: 4 Servings Ingredients: 4 boneless skinless chicken breasts 1…
  • Breaded Chicken with Bacon Recipe

    Bobby
    21 Apr 2015 | 10:36 am
    Bacon is always a great topping for many dishes. This breaded chicken with bacon consists of fried chicken coated with breadcrumbs and topped off with bacon and cheese. The chicken is first coated with flour, then dipped in egg and then rolled in a breadcrumb and parmesan cheese mixture. The chicken is first fired in the pan until browned and then baked in the oven to finish the cooking process. If you want a save a little time, you can use pre-cooked bacon for this recipe and crumble it. You may need less of the flour and breadcrumb mixture depending on the size of the chicken breasts you…
  • Ham Steak with Red-Eye Gravy Recipe

    Bobby
    18 Apr 2015 | 10:52 am
    This ham steak with red-eye gravy is yet another quick and easy dinner to prepare. The ham steak is cooked in the pan until browned and then the gravy is prepared. The gravy has a great taste and gets a lot of flavor from ingredients such as maple syrup and instant espresso. The gravy uses the grease from the cooked bacon but the bacon itself is not actually used in the recipe. You could serve the bacon strips on the side, or I used them in a lettuce salad as a side dish. This recipe also goes great served with some sort of a casserole as a side dish. Enjoy. Ham Steak with Red-Eye Gravy…
  • Short Rib Grilled Cheese Recipe

    Bobby
    16 Apr 2015 | 9:21 am
    If you are looking to take your grilled cheese sandwich to the next level, this short rib grilled cheese recipe might be exactly what you need. This recipe combines braised beef short ribs and cheese to create one amazing sandwich. The short ribs are first braised in a pot with wine and vegetables, then shredded and placed onto the sandwich. The sandwiches can be cooked in a frying pan or on a griddle. The beef short ribs have such an amazing flavor when they are finished braising, it really makes this sandwich unique. You can use either white American or Monterey jack cheese for this recipe.
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    Cheese Underground

  • Colby Makes A Comeback with The Robin

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

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

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

    Jeanne Carpenter
    19 Mar 2015 | 11:48 am
    Never mind that the U.S. Cheese Championships are happening today in Milwaukee, or that UW-Madison's own Big 10 basketball player of the year Frank Kaminsky is on the cover of Sports Illustrated, or that spring has sprung in Wisconsin, the real news today revolves around the "Cheese Taste Testing Challenge" dreamt up by the geniuses at Willy Street Co-op in Madison.Behold the ultimate Wisconsin specialty cheese bracket:Inspired by the NCAA basketball tournament, the 2015 Co-op Cheese Challenge sets 32 Wisconsin cheeses against one another to determine the state's big cheese. In even more…
  • American Stinkies in the Spotlight

    Jeanne Carpenter
    22 Feb 2015 | 10:56 am
    American cheesemakers are finally beginning to rival the greatstinky cheeses of Europe.More American cheesemakers than ever before are perfecting the art of crafting stinky cheese. Once a category limited to just smell-my-feet Limburger and German-style smear-ripened Brick, American stinkies are arcing into the realm of the greats: Taleggio, Reblochon, Alsatian Munster. This category of cheese, similar to strong coffee, hoppy beer or aged Scotch, can be an acquired taste. But once you get a taste for this kind of cheese, you'll drive miles to find a good one.Here are five of my American…
 
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    Have Your Cake and Eat It Too

  • Ipuddo Revisited, New Menu

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

    19 Apr 2015 | 11:23 pm
    Macallan, ah, that name, sweet memories, for arguably, it was the Macallan Single Malt that really was the cusp of the popularity of single malts in Malaysia, though admittedly other brands were around.  And Mario Testino, just exactly, who is he?Only one of the world's most influential photographers, who has photographed Prince Charles, Princess Diana (the late), The Duke and Duchess of Cambridge, Prince Harry, Queen Rania of Jordan, just to name a few.  Hailing from Lima, Peru, he received his country's highest honor in 2010, the Grand Cross Order of Merit, from the President of…
  • A Magnum-minous Lunch At the Magnum Shop

    31 Mar 2015 | 9:26 pm
    I didn't know that there's a Magnum Shop.  It's the equivalent of Ice Cream's Fun Theme Park, where you can entertain yourself with all permutations of Magnum Ice Cream, just buy your basic stick, and coat it however you want with whatever you want..What a novel idea, I can't wait to bring the kids They recently hosted  an exclusive fine dining session at the MAGNUM Shop in Mid Valley Megamall (3rd floor, near the GSC Cinemas)to celebrate the best of Belgian Indulgence where guests were invited to caress their senses by experiencing exquisite chocolate inspired dishes created…
  • Norwegian Seafood Fest At the Intercontinental Buffet Spread. Hurry, 24-27th March Only

    25 Mar 2015 | 3:27 am
    If this post sounds a bit rushed, yeah, it's because it IS rushed.  I realised to my horror that the promotion had already begun, and time and tide, especially when it's a tide of seafood, waits for no one. And since time indeed is of the essence, and I cannot churn out words as quickly as our local universities churn out graduates, I shall have to resort to cutting and pasting from the press release, or at least, to a certain degree.  Words not from this mouth are in italics.InterContinental Kuala Lumpur signature all-day dining restaurant, Serena Brasserie is thrilled to present…
  • My Very "Atas" Experience at the Chaine Des Rotisseurs Dinner, Courtesy of Lady Linda Bearne

    23 Mar 2015 | 4:05 am
    Once in a while, in this life, you stumble across the funnest, most generous of people, and when an opportunity presents itself for you to enjoy the company of BOTH ... it can only be described as ALLSOME....Some months ago, I got invited by Lady Linda Bearne, of Perth, Hong Kong and Kota Kinabalu fame, to accompany her, together with One of the Garcons from Les Deux Garcon, ie, Toto Ooi, to attend a VERY exclusive event called the Chaine Des Rotisseurs dinner, which sounded to me like a secret culinary cult, complete with hierarchy, as Linda showed us below.  Toto and I hmm-ed and…
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    Technicolor Kitchen - English version

  • Apple cake with maple glaze

    27 Apr 2015 | 7:42 am
    As I sat here to write about this apple cake I automatically thought of the devil’s food loaf I posted a while ago, even though both cakes have nothing in common except for the fact that they’re both delicious. The same way I thought of Annie Bell when I wanted a chocolatey cake, I reached for Lisa Yockelson’s cookbook while thinking of a Bundt cake – she has great recipes that always turn
  • Slice and bake chocolate chip cookies

    22 Apr 2015 | 2:45 pm
    Since I’ve been hooked in slice and bake cookies – who can blame me, right? –, I thought “why not make the most iconic cookies in that same way?” I found a recipe for slice and bake chocolate chip cookies in Fanny Zanotti’s cookbook and it looked wonderful, but I added a bit of whole wheat flour for the nutty flavor, decreased the amount of sugar and replaced the milk chocolate for dark
  • Pesto & courgette pasta bake for a courgette-eating husband

    16 Apr 2015 | 3:38 pm
    Those of you who cook for picky eaters know the feeling, I’m sure: when the person who always hated something starts eating that very thing it feels like a small victory. When my husband decided to try mushrooms for the first time in his life and liked them, I started adding mushrooms to our meals and it was such a good thing (the vegetarian Bolognese is, indeed, delicious and I love cooking
  • Amaranth brownies and a hideous movie

    14 Apr 2015 | 6:08 am
    I was stuck in the mall days ago and there was nothing left for me to do but to watch a movie in the theater, but the problem is that there wasn’t much to choose from so I ended up watching Furious 7 – it was the first movie of the franchise I ever saw and my goodness, how can something be so awful, I’m still trying to understand. I know I’m not the target audience, but I could not believe
  • Simple banana cake for the weekend

    10 Apr 2015 | 7:06 am
    I don’t know about you guys, but weekends for me mean cake: a slice for lazy breakfasts or to eat while watching a movie on the couch. I told a while ago that it is difficult for me to bake with bananas because my husband and I eat them all in no time, but because of the summer that changed a bit: we continued to eat bananas like crazy, but because of the hot days they would become too ripe
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    Ashlee Marie

  • Preparing a pan for baking

    Ashlee
    14 Apr 2015 | 4:30 am
    For basic pan preparation you want to cute a circle of parchment for the bottom of your pan.  Check out my way to get a perfectly sized circle for your pans (the outside of a pan isn’t always the best way to go – it’s usually too big) If want to bake cakes taller than the pans you have […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Why I mix chocolate’s when cooking and baking

    Ashlee
    7 Apr 2015 | 4:30 am
    I love chocolate, and you KNOW I bake and cooking with it! I’m kind of a chocolate snob. For example I never ever EVER use chocolate chips when melting chocolate. They coat chocolate chips with something so that it continues to hold it’s shape when baked at high heats. SO they don’t melt as well […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Salted Caramel Cheesecake Recipe

    Ashlee
    4 Apr 2015 | 5:00 am
    There isn’t much I love better than caramel. It’s good in pretty much every dessert, cakes, ice creams, marshmallows, brownies, cookies, etc…. So when National Caramel day came up for our “Celebrating Food” this month I had a hard time narrowing it down! There are SO many caramel recipes I haven’t shared yet.  I settled on […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • how to dye eggs with food coloring

    Ashlee
    3 Apr 2015 | 4:00 am
    I can’t believe how fast this year has flown by!  Easter is this weekend and I have NOTHING.  It’s also spring break so my kids are anxious to do crafts and stay active.  Since I don’t have any egg dye kits around but I DO have a GAZILLION shades of food dye we can still […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • 3 Ingredient Slime – Sensory Play

    Ashlee
    2 Apr 2015 | 4:00 am
    It’s spring break AND it’s autism awareness month! So we’re having fun with some sensory play to keep my Aspie kids active and off the screen this week as much as possible. There are a ton of other crafts we’rd doing but I wanted to share this SUPER easy one that is a huge hit […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
 
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    Chocablog

  • Bean To Bar Chocolate Making Update

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

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

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

    Dom
    24 Feb 2015 | 2:33 am
    When I was young I spent rather too much time in Great Ormond Street Hospital For Sick Children in London. The hospital was fantastic and I’ve no doubt I wouldn’t be here today if it wasn’t for them, but even as a child I knew that me being sick was often harder on my parents than it was on me. While in hospital, my parents would make a daily hundred mile round trip to come and see me. As if having a sick child wasn’t enough, they had the stress and expense of spending half their lives traveling. It’s for these very personal reasons that I’ve been keen to support the charity The…
  • Hotel Chocolat Rabot 1745 100% Chocolate Bars

    Michael
    5 Feb 2015 | 5:23 am
    It has taken me a while to even want to appreciate what a 100% chocolate bar has to offer because my first few tries were not very pleasant. After all, when all the sugar is removed there is a really good chance that the resultant chocolate is going to be extremely bitter and unpalatable. But when it is done properly, it can give the real flavour of the beans a chance to shine. So with that in mind during my last visit to Hotel Chocolat, I made a beeline for their Rabot 1745 Collection because they usually have some rather interesting things hidden away there. And after a little bit of…
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    Dessert First

  • Peanut Butter Melting Moments with Caramelized Banana Cream

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

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

    Anita
    30 Mar 2015 | 9:01 am
      How's the weather where you are? It's positively spring in the Bay Area: sunny skies abound, pollen is everywhere, and everyone I know seems to be going on spring break (maybe to escape the pollen). Our own trip is coming up soon, plus we've got to get through Easter first!   First off, thank you to everyone who entered my Lollipop Love giveaway last week! The post has been updated with the randomly selected winners and I've notified them. Thanks again! This post is a little tardy; I wanted to post it last week but the recipe required a few more rounds of testing than I…
  • {Weekend Break}: Choux Bakery

    Anita
    28 Mar 2015 | 5:05 pm
     Schedule    Happy weekend! Time for another sweet recommendation in San Francisco. The current golden age for bakeries in the town shows no signs of ending, to my sweet tooth's delight. My latest discovery is this very small, but very sweet little shop dedicated to one of my favorite French pastries, the cream puff. Photo courtesy of Choux Bakery  Choux Bakery brings a delightful little slice to France to the Lower Haight. When you step inside, everything is pretty, delectable-looking, and perfectly arranged, just like the patisseries in Paris. As the name implies, Choux…
  • Lollipop Love is Here! A Giveaway to Celebrate

    Anita
    18 Mar 2015 | 9:29 am
      It's here! Lollipop Love is officially out!  LollipopLove cover Lollipop Love should be showing up in bookstores, or you can order it online.  If you missed them, here are some of my previous posts that give more details on the book: http://dessertfirstgirl.com/2014/11/lollipop-love-cookbook.html http://dessertfirstgirl.com/2015/03/caramel-lavender-lollipops.html And just to whet your sweet tooth some more, here are some images from the book:   The gorgeous photos are by Antonis Achilleos (all photos in this post are courtesy of Chronicle Books). Above are my Rosewater…
 
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    Joe Pastry

  • The Incredible Disappearing Joe

    joepastry
    27 Apr 2015 | 9:29 am
    Hello all! Historically I go through bouts of inconsistency with posting, a week here, a week there. It’s been like that since I set out on this little blogging adventure nine years ago. Lately life has been busier than that, as I’m sure you noticed. My hope is that I’ll be more or less over the hump in the next couple of weeks as I get my new business accounts up and running. After that life should return, more or less, to normal, albeit with a Puerto Rico/Los Angeles flair. Thanks for your patience, I shall post what I can...Read on...
  • Hokkaido Milk Bread Recipe

    joepastry
    21 Apr 2015 | 11:47 am
    This milk bread isn't as sweet as many other recipes. If you like yours sweeter you can add up to 3 ounces of sugar to this basic formula. Note that I'm making twice the amount of tangzhong as I need, but it's tough to make half of this without overcooking it, much less getting it all out of the pan! For the Tangzhong 1.6 ounces (1/3 cup) bread flour 4 ounces (1/2 cup) water 4 ounces (1/2 cup) milk Combine all the ingredients in a medium saucepan. Whisk the mixture over medium-low heat until "tracks" appear on the surface and it thickens noticeably. Set it aside to cool completely. Place…
  • “Hokkaido”, “Milk”, “Bread”…Doesn’t Add Up

    joepastry
    21 Apr 2015 | 11:01 am
    So writes reader Ireney. When did the Chinese and Japanese develop a taste for bread? she asks. That's a good question. For while we've already established that wheat has been a part of the Asian diet for many thousands of years, bread is a very different matter. Today Western-style breads are quite popular in places like Japan, but this was not always so. ...Read on...
  • Say it ain’t so, Joseph

    joepastry
    20 Apr 2015 | 3:15 pm
    Are most French restaurant meals purchased frozen and reheated in microwaves? That's the incendiary charge leveled by Parisian restauranteur Xavier Denamur in last week's European Times. If true, it would indicate that even French chefs aren't immune to the pressures of time and cost. Dare I say that just because the meals are frozen it doesn't mean they're bad. The great Gaston Lenôtre pioneered the use of freezers in French cuisine. Of course it's one thing to microwave food, it's another to be less than forthcoming about it. Still I bet the typical frozen boeuf bourguignon beats the heck…
  • Watching Those Wishes

    joepastry
    20 Apr 2015 | 11:13 am
    I’ve been working for some time to get more local projects so I don’t have to travel up to Chicago, Madison and Milwaukee as much as I’ve been doing the last few years. More time for parenting and blogging, donchaknow. As things turned out, I did succeed in getting work outside of the Upper Midwest: in Los Angeles, Orlando and Puerto Rico. Not what I was expecting, though far be it from me to turn work down, I don’t care where it comes from. Getting these new accounts up and running has been a whole lot of work, hence the...Read on...
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    Cake Talk

  • Gatsby Winter Wedding

    Marys Cakes
    3 Apr 2015 | 11:34 am
    We're adding some cake interviews to our website next week. Here's a preview... Jane-Bailey C. Bride Q: Tell me a little bit about your wedding planning. I always knew that I wanted my wedding to be 20s-30s, old Hollywood style...
  • You never know...

    Marys Cakes
    2 Feb 2015 | 5:32 am
    We are a bakery. We make cakes, decorate them, and send them out the door. We are rarely there for the aftermath and (hopefully) enjoyment of our edible works of art. This PARTICULAR cake (the cake was still intact when...
  • Change is Good: Leaning In

    Marys Cakes
    30 Jan 2015 | 4:10 pm
    Shortly after I first opened the bakery, I was invited by one of my customers to join a local business networking group called BNI. BNI is the world's largest business networking organization, responsible for generating over eight billion dollars worth...
  • Change is Good: Leaning Out

    Marys Cakes
    28 Dec 2014 | 1:38 pm
    "If you always do what you've always done. Then you'll always get what you've always got." unknown Words to live by. This has been attributed to many but I always remember it because a former boss used it constantly. Along...
  • Mary's Thanksgiving Treats

    Marys Cakes
    24 Nov 2014 | 9:06 am
    We've started our Thanksgiving baking marathon. Here's what we've made (and are making) so you don't have to... Pies... All our pies are 9-inch deep dish pies, and will easily serve 10-12 people. Maybe more after a big turkey dinner...
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    Get Off Your Butt and BAKE

  • Almond Poppyseed Huckleberry Muffins +

    Get Off Your Butt and BAKE
    10 Apr 2015 | 6:20 pm
    We have a love hate relationship with muffin-tops.  One seems to be the cause of the other! Today . . . I think I’ll talk about the one we love.  Warm, sweet berry filled muffins. These are so good, they’ve been requested twice this week. The treadmill will be your best friend in order to avoid the other muffin! This is an amazing muffin, that’s impossible to resist.  The smell is over the top with almond, vanilla, poppyseed and sweet huckleberries. It’s a great basic recipe.  Don’t despair if you’re not a fan of the flavors you see here. I love this…
 
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    Love & Flour

  • Broccoli Spinach Soup

    LeAndra
    23 Apr 2015 | 5:20 pm
    Are we too far past winter to deem soup on a blog acceptable? I thought so until my friend shared a picture of her view from the state of New York this morning. There was snow on the ground. As I sit here tonight typing this blog post, I remembered that one week ago I was typing an(...) The post Broccoli Spinach Soup appeared first on Love & Flour.
  • Field Trip: The Punch Room

    LeAndra
    15 Apr 2015 | 6:00 pm
    {photo credit: The Ritz-Carlton Charlotte} It was Friday. It was February. I found myself at Charlotte’s only “drinking den”: The Punch Room. Let’s revisit the scene. As I am sure you have deduced, The Punch Room is known for its punches. I jumped right in. The Fiesta punch pictured above – made with Sauza Blue tequila, beet ginger kombucha, cilantro,(...) The post Field Trip: The Punch Room appeared first on Love & Flour.
  • Tropical Banana Bread

    LeAndra
    12 Apr 2015 | 7:39 am
    I deemed today “clear out the fridge and pantry day.” Today’s fate started yesterday when I walked to the store just to buy a coffee and breakfast. I was out of cream you see. I thoroughly enjoy coffee, but straight-up black coffee is not my jam. Some might go so far as to claim I like my cream with a dash(...) The post Tropical Banana Bread appeared first on Love & Flour.
  • One Day, Three North Carolina Breweries

    LeAndra
    31 Mar 2015 | 6:59 pm
    I now interrupt your regularly scheduled soup programming to take you on a virtual field trip to three North Carolina breweries. If you know me personally, you know I like beer. If you do not know me personally but have read this blog for any length of time, you also probably know I like beer.(...) The post One Day, Three North Carolina Breweries appeared first on Love & Flour.
  • Roasted Red Pepper & Sweet Potato Soup

    LeAndra
    24 Mar 2015 | 6:32 pm
    I have a special treat for you today: Love & Flour’s first guest post, written by my blogless friend Jenn. That’s right, Jenn does not have a food blog, or any blog for that matter. We push the envelope around here. In all seriousness, after weeks of hearing how she was nervous to write, my verdict is she is going to(...) The post Roasted Red Pepper & Sweet Potato Soup appeared first on Love & Flour.
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    Bakery Industry

  • Parle enters Sliced Cake Business

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

    14 Feb 2015 | 9:59 am
    www.bakerybazar.com
  • Britannia Banks On Heaven

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

    15 Nov 2014 | 12:13 pm
    www.bakerybazar.com
  • Parle Enters Rusk Market - Challenges Britannia

    10 Nov 2014 | 10:14 am
    Parle   has   now entered  lucrative  market of  rusk  ( toast ) which has been  dominated  by Britannia .  Uptill now Britannia   was only   branded  rusk  pan India  with  few local brands  competing  with it . Now that   Parle has entered the Rusk market  it would  be interesting to watch the price war and product launched in thissection of  bakery . Rusk  is popular  among  working  class  as  it substitute  for …
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    Gourmet Cookie Bouquets Recipe Blog

  • Easy Blackberry Cobbler Recipe

    Bill
    23 Apr 2015 | 4:00 am
    Homemade Blackberry Cobbler Recipe A cobbler is basically a pie with no bottom crust. It is a simple dessert to make in a hurry for those last minute get togethers. Blackberry cobbler is a delicious dessert that will always be welcome at the table. It can be eaten plain or topped off with a scoop of vanilla ice cream for added sweetness. This blackberry cobbler recipe also allows for variations such as adding another fresh fruit. Raspberries would complement it very well. However you choose to serve up your blackberry cobbler, it is sure to be a hit. Image by johnnystiletto on Flickr How To…
  • Easter Cupcake Creations

    Bill
    21 Apr 2015 | 4:00 am
    Easter Cupcake Recipes and Ideas The guests at your Easter get-together will be "hopping" with joy when they see that you've baked up any of these delightful treats. Below you'll find some of my favorite Easter cupcake recipes as well as a few of my suggested tools for making the best Easter treats ever! The great thing about most of these recipes and ideas is that they are super easy, quick to make, and of course, taste great. So grab your beaters and let's get baking! Easter Bunny Cupcakes from FamilyFunGo When you want to whip up a batch of quick and adorable bunny cupcakes, nothing beats…
  • Making Tasty Skillet Cookies

    Bill
    16 Apr 2015 | 4:00 am
    Fast, Easy & Yummy Cookies Skillet cookies are interesting to make if you've never tried them, and once you get the hang of them, they're really easy. You'll make them over and over again. They call for simple ingredients and no oven! Just a stovetop will do. Fun fact: the reason these cookies are called skillet cookies is because they are baked on skillet or griddle much like a pancake! Getting Started Image credit: johnnystiletto on Flickr Grab Your Skillet! There's also another version of the skillet cookie that is boiled in a pot on the stove and then dropped into cookie form. Both…
  • Easter Bunny Cupcakes

    Bill
    14 Apr 2015 | 4:00 am
    Original image by cdharrison on Flickr There are many ways to bake for Easter. You can make pies and cakes. But perhaps the items that get the most smiles and ooh's and ahh's are Easter Bunny Cupcakes. There are as many ways to make these as there are bakers. So be sure to use your own creativity. You can also incorporate chicks into the decorations and make some of the cupcakes bunnies and some decorated like chicks. If you want to take a break from Easter cookies this year, consider these delicious Easter Bunny cupcakes! Getting Started First Steps to Tasty Treats! First, you'll need a…
  • Grilled Pound Cake Recipe

    Bill
    9 Apr 2015 | 4:00 am
    When it comes to cooking on the grill, one thing usually gets pushed to the back burner...dessert. Grilled pound cake is a super easy dessert that tastes great and can be easily personalized. You can top grilled pound cake with fresh fruit, chocolate, or yogurt and it will always be delicious. Whether you make your own pound cake from scratch or buy it already made, grilling the pound cake will always be a crowd pleaser. How To Make Basic Pound Cake Easy Pound Cake Recipe Ingredients 3 cups sugar 5 eggs 3 cups all-purpose flour 1/2 teaspoon fine salt 1/2 teaspoon baking powder 1 cup milk 1…
 
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    Sweetopia

  • Lemon Cupcake Recipe + Bunny Cookie Pops

    sweetopia@inbox.com (Marian (Sweetopia))
    31 Mar 2015 | 7:26 pm
    Just in the nick of time for Easter, I’ve got a new recipe to share with you. Being pressed for time, this recipe is semi-homemade with a bit of a twist (details in the recipe below).... Visit sweetopia.net to view the entire post.
  • Mini Easter Cookie Pops

    sweetopia@inbox.com (Marian (Sweetopia))
    28 Mar 2015 | 3:43 pm
    Happy spring! Although my yard still looks white, these bright colored cookies certainly helped usher in a spring kind of feeling, and of course the cookie shapes were selected for upcoming Easter.... Visit sweetopia.net to view the entire post.
  • Mini Valentine Gingerbread Houses

    sweetopia@inbox.com (Marian (Sweetopia))
    21 Jan 2015 | 5:25 pm
    Hello sweet friends… Greeting you from the land of mini Valentine gingerbread houses. Perched snugly on the edge of a my favorite mugs, so simply decorated but inexplicably endearing in person... Visit sweetopia.net to view the entire post.
  • Red Velvet Cupcakes & Cream Cheese Icing

    sweetopia@inbox.com (Marian (Sweetopia))
    10 Jan 2015 | 6:20 pm
    Playing with legos, playmobile, doing puzzles at the cottage, staying up late playing “Go-Fish” in the dim light of our camping lanterns (sorry Dad, that’s why the batteries needed... Visit sweetopia.net to view the entire post.
  • Christmas Treat Ideas

    sweetopia@inbox.com (Marian (Sweetopia))
    21 Dec 2014 | 7:32 pm
    With Christmas just days away, you may be stumped for baking ideas or homemade gifts for your friends and loved ones, so I’ve put together a visual summary, if you will, of the Christmas treats... Visit sweetopia.net to view the entire post.
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    Gluten Free Canteen

  • Simple Orange Scones

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

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

    GlutenFreeCanteen
    14 Apr 2015 | 3:15 am
    I don’t think the McVitie’s empire has anything to worry about but these homemade gluten-free Hobnobs might be my new favorite version of the nobby cookie collection. Where might they be found, you ask? Only in your kitchen. The inspiration for this recipe came from one of the Canteen readers (waving hi). Turns out after a few epic fails trials, the nobby cookie is pretty easy to make. The only hard part is wondering whether to make a double batch or not. Everyone’s favorite biscuit is completely dairy-free and made without any special equipment. It could not be easier…
  • Stuff in the Canteen Kitchen

    GlutenFreeCanteen
    10 Apr 2015 | 3:05 am
    I bet you’ve always wanted a peek into the Canteen kitchen, right? Kidding. It’s boring. It’s small and there’s never room for everything. In fact, there’s a rotation system – it’s called something is always on the counter appearing as though it will be put away. But it won’t cause there’s no room at the inn. Things in that role rotate so it really just looks like I casually left stuff out on purpose. Furthest thing, ever. There’s just not enough room and I can’t seem to get rid of stuff. Because I might need it. One day. One…
  • Sesame Anise Biscotti

    GlutenFreeCanteen
    7 Apr 2015 | 3:05 am
    What? You thought I only baked with chocolate? Mostly, but not today. This week’s tasty cookie is brought to you by sesame and anise and matches perfectly with that afternoon cup of tea or coffee. Biscotti is one of the easiest cookies to make and that it lasts forever in a tin is a terrific benefit. If they do need a refresh, the biscotti can go into a 300°F oven for five-ish minutes and come out just like new. Also, the longer they sit in a tin, the more intense the flavor becomes. The best place to score reasonably priced sesame seeds is in the Imported Food aisle of the grocery…
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    The Cake Lovers

  • Lemon Raspberry Cake

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

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

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

    SOUPHIE
    18 Mar 2015 | 5:43 pm
    3 tier Cake. The middle tier is a hand painted design flowers 360 The post Hand painted wedding cake appeared first on The Cake Lovers.
  • Pippi

    rosita81
    8 Feb 2015 | 3:38 am
    All made from sugar The post Pippi appeared first on The Cake Lovers.
 
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    Blog

  • A Quick & Easy Toasted Marshmallow Fudge Recipe!

    optima
    17 Apr 2015 | 8:29 am
    Posted:  Friday, April 17, 2015 - 10:30am If you are trying to find things to fill your tummies with something sweet and homemade this spring, this fudge recipe is it. Fudge is the easiest and most thoughtful way to personalize your sweet basket of treats for spring.
  • Eggs-actly 11 Perfect Jokes About Food

    optima
    1 Apr 2015 | 7:55 am
    Posted:  Wednesday, April 1, 2015 - 10:00am It’s April Fools’ Day! While we like a good food prank, nothing brings a smile to our face like a silly food joke. They’re typically less wasteful of some delicious treats than pranks too (mayonnaise-filled donuts are just cruel!).
  • A Quick and Easy Almond Kringle Recipe!

    optima
    30 Mar 2015 | 9:07 am
    Posted:  Monday, March 30, 2015 - 11:00am
  • 25 Easy Irish-Inspired Recipes for St. Patrick's Day

    optima
    11 Mar 2015 | 12:19 pm
    Posted:  Wednesday, March 11, 2015 - 2:15pm It's that time of year again! Time to eat a year's worth of green desserts in just a few days. We've collected an amazing list of the best St. Patrick's Day Recipes on the web for you below.
  • How to Cook for a Cat

    optima
    11 Feb 2015 | 9:20 am
    Posted:  Wednesday, February 11, 2015 - 11:15am (image via)If you’re looking for a way to treat your favorite feline friend, then have no worries. Baking up a sweet treat or a meaty meal for your cat is easy and is the perfect way to show that you care!
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    Cakeyboi

  • Cosmopolitan Smoothie

    27 Apr 2015 | 11:00 am
    The lovely weather we had recently really brought out the smoothie in me! And before things turned sour and we had hail stones and sleet as we have in the past 24 hours, I decided to make a smoothie flavoured like a cocktail. Well, not exactly, there is no alcohol in this healthy drink!Perfect for kids and the tee-total, or anyone in the daytime,  this Cosmopolitan Smoothie has all the flavour of a Cosmo, (but none of the vodka). Bursting with cranberry (juice), oranges and lime juice this drink is tart, fresh and flavourful.I used my Optimum 9400 from Froothie, which meant I could drop…
  • That's What I Call New #5

    25 Apr 2015 | 9:30 am
    It’s time for another look at a couple more products I have been sent to try out, and a couple of other things I have come across on my travels…Nature Valley Protein BarsFirst up, I was recently sent some new Nature Valley Protein Bars to try out. I have loved Nature Valley bars for a long while now. The healthier snack Nature Valley’s come in lots of varieties  - granola bars, sweet and nutty bars, trail mix and even cereals.They have now launched new Protein bars with a whopping 15% of your daily protein needs, plus 30% LESS sugar than standard adult cereal bars. They come in two…
  • Chocolate Bread with Lime Curd Swirl

    24 Apr 2015 | 10:36 am
    Do you remember recently I tried my new kitchen gadget, the  RMC-M4502E Multicooker from Redmond? It’s a great piece of kit to have in the kitchen as you can bake, fry, steam, cook meats, make soups, porridges – even baby food! There is very little that the Multicooker cannot do.I decided it was time to use it again. It really is quite an attractive feature on my worktop – looking like a spaceman has lost his way and left his helmet on the kitchen counter whilst looking for directions.Anyhoo, I decided to bake bread in the multicooker this time. Last time I fried in it – making…
  • Raw Mojito Cookies

    21 Apr 2015 | 3:02 pm
    I haven’t really used my Froothie much lately. I say Froothie, but it’s the Optimum 9400 blender from Froothie. It is a powerful blender, virtually indestructible and because of it’s dual layers of blades can power through even concrete.But I’m not blending concrete today, oh no! I’m baking raw again. One of my most popular recipes here on Cakeyboi  is for raw coconut fudge. Although no heating or cooking is required, the raw refers to the unprocessed, natural ingredients in the food. Just a few healthy bits in the Froothie and in no time you have a delicious tasty sweet…
  • U will luv Ufuud

    18 Apr 2015 | 9:30 am
    My work colleague Jane has a special birthday soon and is going to Sorrento to celebrate next week. We had a discussion about how delicious Italian food is. Jane loves all aspects of Italian food and me too. To me it really seems the one cuisine that everyone seems to love in some shape or form.I have never been to Italy. I always say that we must go at some point – and we will. But for now I guess it will have to be a dream about all that top-quality Italian produce…Who doesn’t love pasta or pizza? And there’s Nutella, limoncello,  risotto, espresso. Oh my, I could go on, and…
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    Mad about Macarons! Le Teatime Blog in Paris

  • Kindle Edition of Mad About Macarons now on Amazon!

    Jill Colonna
    23 Apr 2015 | 4:06 am
    We’ve been so excited about Teatime in Paris, that Mad About Macarons has perhaps been the little brother around here recently. I say “brother”, as livre is masculine (in 23 years, I still haven’t got my head around genders in French – but that’s another story). But this is has been a real Mad About Macarons week. If anything, macarons are stronger than ever and so it has been encouraging to see lovely messages circulating on Twitter. This week Becky of @Becksbake tried out the recipe for the first time from the book and was successful in making her pink…
  • Matcha Do About Green Tea at Sadaharu Aoki Paris

    Jill Colonna
    19 Apr 2015 | 8:59 am
    You’ve already heard me rave about them, haven’t you? These Matcha green tea macarons are by award-winning pastry chef, Sadaharu Aoki. For nearly 20 years, he has been amazing the Parisians with his Japanese influences to French pâtisserie. His yuzu citrus macarons pack a delicious punch, as do the black sesame. But for me, his tea-infused macarons are extra special such as Earl Grey, Hojicha grilled Japanese tea, and genmaïcha, which is a green tea combined with roasted brown rice. Green tea, however, is the chef’s favourite addition to his pastries. Do you remember…
  • Profiterole Chérie Tea Salon in the Marais

    Jill Colonna
    14 Apr 2015 | 1:31 pm
    Ever since Profiterole Chérie opened in Paris’s upper Marais in December, I’ve been itching to go. The two times I’d managed to get there from our banlieue outskirts on a cold, wintry evening on the way to one of my favourite restaurants in the area, I’d see the boutique closed with its beckoning pink and black decor and neon lighting.  That takes some going, I have to say, as the boutique doesn’t close until 8pm. Luckily I was given a push when Lindsey of LostinCheeseland proposed we went for a tasting. Profiterole Cherie, Rue Debelleyme, Paris The boutique is…
  • Welcome to Mad About Macarons with Teatime in Paris!

    Jill Colonna
    7 Apr 2015 | 9:18 am
    Bonjour and welcome to the new look of MadAboutMacarons.com! This is so exciting. Let me introduce you to my new book, Teatime in Paris: A Walk Through Easy French Pâtisserie Recipes With exactly a month to go until the book’s release in the UK (7 May; then 30 June for the USA), I’m so happy to present this updated website, thanks to the wonderful help of Cédric at Mosaïque Studio in Paris. As you can see, it’s had a Parisian facelift with fun new features. I’ll leave you to explore for yourself, but do check out the recipe pages for a start. Thanks to…
  • Homemade Breakfast Cereal – Maple Granola

    Jill Colonna
    13 Mar 2015 | 6:48 am
    Today I’m a cereal blogger (pun totally intended). So, how do you often start the day? I’m an easy camper, happy with a slice of multigrain toast; or a tartine of toasted baguette with a scraping of good Normandy butter; or sometimes my favourite homemade brioche and jam. If we have more time together as a family on Sundays, the ultimate treat are the flakiest, buttery croissants from the local boulangerie. Cereal somehow dropped down the shopping list since I moved to France. Why? The answer is simply Paris; wouldn’t you also be tempted, surrounded by all those amazing…
 
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