• Most Topular Stories

  • American Flag Pie

    Flourish - King Arthur Flour
    PJ Hamel
    30 Jun 2015 | 10:01 pm
    Truthfully? When I saw this American flag pie sitting in the test kitchen, awaiting its critique, I thought, “I wouldn’t make that in a million years.” Not because it didn’t look delicious; it absolutely did. But would you look at all that work? Not just making a pie crust, which is time-consuming enough. But cutting the stripes to the exact right length! Cutting out stars! Making two different fillings, and then positioning them in the crust EXACTLY right, in order to get the flag effect. Yeah – when you-know-what freezes over. As I’ve said more than once,…
  • Cherry Cheesecake Bars

    Bake or Break
    Jennifer McHenry
    2 Jul 2015 | 10:16 am
    My first cheesecake experiences happened in my childhood and were all thanks to that no-bake mix topped off with a can of cherry pie filling. And I have to tell you that I felt quite strongly that it couldn't get any better than those cheesecakes. Now, of course, I've seen the cheesecake light with the sheer joy (and surprising low effort!) of homemade versions. Recently, I got my first bunch of cherries of the summer. My usual fresh fruit habit is to grab up whatever is in season without really knowing what I'll do with it. But as soon as I saw those cherries, I knew I wanted to try a bit of…
  • Braune Mann aufgegangen mehrere Korn Sauerteigbrot für Unabhängigkeitstag

    The Fresh Loaf
    3 Jul 2015 | 11:59 am
    Braune Mann aufgegangen mehrere Korn Sauerteigbrot für UnabhängigkeitstagSubmitted by dabrownman on July 3, 2015 - 11:59am.If .and it is a big if, Bing Translator works …it means Brownman’s sprouted several grain sourdough bread ……( with a yeast water kicker – which isn’t in the name)I really didn’t think that I could tear Lucy away from her computer this week to come up with a loaf of bread for this Fridays bake. She has been working diligently for a whole week programming something ever since I showed her how to program.She had a great idea for an app, which surprisingly I…
  • love wins.

    30 Jun 2015 | 12:02 pm
    Last week was a pretty incredible one.  As I’m sure you all know by now, the Supreme Court issued a long-awaited ruling affirming the right to marriage on behalf of all United States Citizens, no matter their sexual orientation. And on Friday morning, minutes after the decision was published, I sat down, read the opinion, and cried tears of joy.  In our world, progress often comes very slowly and then all at once.  This victory was the result of years of courage and patience on behalf of the litigants, attorneys, and the entire LGBT community.  It was a long time…
  • Father’s Day Treats

    My Sweet and Saucy
    13 Jun 2015 | 5:43 pm
    Father’s Day is one week and one day away.  What will you give the man who has not only given you life, but pretty much anything you’ve ever needed/wanted in life?! We all know that the best way to a man’s heart is through his stomach, so please allow me to introduce our full pre-order menu filled with an abundance of treats for that special dad in your life! Pricing will be available at the bottom of this post. Our decadent naked chocolate salted caramel cake would be the perfect addition to your dad’s day celebration.  It’s just oozing with chocolate ganache,…
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    Flourish - King Arthur Flour

  • American Flag Pie

    PJ Hamel
    30 Jun 2015 | 10:01 pm
    Truthfully? When I saw this American flag pie sitting in the test kitchen, awaiting its critique, I thought, “I wouldn’t make that in a million years.” Not because it didn’t look delicious; it absolutely did. But would you look at all that work? Not just making a pie crust, which is time-consuming enough. But cutting the stripes to the exact right length! Cutting out stars! Making two different fillings, and then positioning them in the crust EXACTLY right, in order to get the flag effect. Yeah – when you-know-what freezes over. As I’ve said more than once,…
  • Gluten-Free Cookout Recipes

    Alyssa Rimmer
    29 Jun 2015 | 10:01 pm
    When prepping for a gluten-free summer cookout, my mind immediately jumps to the traditional staples: burgers, dogs, pasta salad, potato salad, and some kind of green salad. Oh, and for dessert, you’d better believe there’ll be cookies, brownies, and likely some sort of cake. Really, it’s just the classic BBQ menu with a simple, gluten-free twist. For most of the time I’ve been gluten-free, I’ll go to a barbecue and be able to eat a bun-less hamburger and some green salad (probably undressed because so many dressings contain gluten). It’s a pretty lackluster experience, if…
  • National Festival of Breads

    Katie Walker
    28 Jun 2015 | 10:01 pm
    Since its inception in 2009, and every two years thereafter, King Arthur Flour has been a proud sponsor of the National Festival of Breads – America’s premier amateur bread-baking contest. Producing the best flour has always been at the core of King Arthur’s mission, but so has encouraging and inspiring bakers to expand their baking know-how, including learning where their flour comes from. This year hundreds of people submitted recipes to the contest. Eventually eight finalists from across the country were selected to navigate their way to Manhattan, Kansas to see how King Arthur flour…
  • Brioche Buns

    PJ Hamel
    27 Jun 2015 | 10:01 pm
    If the word brioche conjures up a mental image of an oversized, buxom loaf with a rather complicated topknot – think again. Brioche buns are the simple way to enjoy this French classic. Here’s the first thing you need to know about brioche dough: it’s rich. Packed with eggs and butter, it bakes up into a light, mahogany-brown loaf perfect for sandwiches. And if you’re making breakfast toast, don’t bother with the butter dish; a simple slather of jam is sufficient. Brioche buns – brioche dough, shaped into burger buns – bring their signature richness to the…
  • How to use cupcake and muffin papers

    PJ Hamel
    25 Jun 2015 | 10:01 pm
    Cupcake pan liners. Baking cups. Muffin papers. Whatever words you use for those paper liners that go into a muffin or cupcake pan, I’m sure you’ve heard of them. In fact, you probably have a stash of them in the back of the cupboard right now. But what you might not know is, how do you know when to use them? And why? Inquiring bakers want to know! After doing a zillion tests (well, not QUITE that many), I discovered some interesting facts about muffin papers. So let’s jump right in here with some of the burning questions you might have – and yes, “burning”…
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    Bake or Break

  • Cherry Cheesecake Bars

    Jennifer McHenry
    2 Jul 2015 | 10:16 am
    My first cheesecake experiences happened in my childhood and were all thanks to that no-bake mix topped off with a can of cherry pie filling. And I have to tell you that I felt quite strongly that it couldn't get any better than those cheesecakes. Now, of course, I've seen the cheesecake light with the sheer joy (and surprising low effort!) of homemade versions. Recently, I got my first bunch of cherries of the summer. My usual fresh fruit habit is to grab up whatever is in season without really knowing what I'll do with it. But as soon as I saw those cherries, I knew I wanted to try a bit of…
  • Best No-Bake Desserts

    Jennifer McHenry
    1 Jul 2015 | 10:14 am
    As much as I love baking, sometimes it's nice to whip up a dessert that requires no oven time. You'll speed up the dessert process and keep your kitchen cooler, too. I confess that a few of these are what I call "low-bake" dessert recipes. I usually prefer to bake cookie crusts briefly just to make them a bit sturdier. But if you want to make those desserts truly no-bake, you can place the assembled crust in your refrigerator or freezer while you make the filling. It may be a bit more crumbly, but it will be so delightful and delicious that you likely won't care. Be sure to plan ahead for…
  • Salted Caramel Whipped Cream Pie

    Jennifer McHenry
    29 Jun 2015 | 9:37 am
    I've never been a fussy person. I like to keep things as simple as possible. I'm a big believer in "less is more." That's true here on BoB as well. I love sharing simple yet amazing recipes with you! But sometimes there are recipes that are even simpler than the norm yet are so very, very good that I can hardly wait to tell you all about them. This Salted Caramel Whipped Cream Pie is the newest member of that elite club. What's so simple yet amazing about this pie? It's consists only of a no-bake cookie crust, brown sugar-sweetened whipped cream, caramel, and a bit of salt. No, really. That's…
  • Lemon Poppy Seed Cake

    Jennifer McHenry
    25 Jun 2015 | 8:02 am
    I recently found myself with an abundance of lemons and couldn't quite decide how best to use them. So I took to Instagram and asked what everyone thought I should make. I got lots of really good and inspiring answers, but there seemed to be a good bit of excitement surrounding the prospect of a Lemon Poppy Seed Cake. It's a bit of a mystery how I'd never shared a recipe for Lemon Poppy Seed Cake with you after all these years. This seemed like the obvious time to remedy that, so I got to work thinking about cake recipes, possible toppings, and just how much lemon is enough lemon. Most…
  • Chocolate Sour Cream Bundt Cake

    Jennifer McHenry
    22 Jun 2015 | 9:17 am
    In the early days of BoB, the vast majority of recipes I shared were ones I found in cookbooks, in magazine, online, and from friends and family. Gradually, though, I inevitably became a recipe tinkerer. Those of you who bake frequently will know how you start to recognize things you want to change. Swapping out a bit of brown sugar for granulated sugar, adding a bit of spice, changing the flavor profile a bit. These days it's very rare for me to make a recipe exactly as it's written. It seems I just can't resist! But every once in a while, I find a recipe that's so amazingly perfect that I…
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    The Fresh Loaf

  • Braune Mann aufgegangen mehrere Korn Sauerteigbrot für Unabhängigkeitstag

    3 Jul 2015 | 11:59 am
    Braune Mann aufgegangen mehrere Korn Sauerteigbrot für UnabhängigkeitstagSubmitted by dabrownman on July 3, 2015 - 11:59am.If .and it is a big if, Bing Translator works …it means Brownman’s sprouted several grain sourdough bread ……( with a yeast water kicker – which isn’t in the name)I really didn’t think that I could tear Lucy away from her computer this week to come up with a loaf of bread for this Fridays bake. She has been working diligently for a whole week programming something ever since I showed her how to program.She had a great idea for an app, which surprisingly I…
  • Durum Potato Rye Ricotta Sourdough Pretzel Rolls

    3 Jul 2015 | 9:26 am
    Durum Potato Rye Ricotta Sourdough Pretzel RollsSubmitted by isand66 on July 3, 2015 - 9:26am.   I've made potato pretzel rolls before and they came out great.  This time I used some fresh milled Durum flour and some fresh ricotta cheese in addition to some rye flour and 00 type flour to make them a little airy.  I probably should have cut back the water around 50 grams but overall these came out real tasty.I used some cheese and some sesame seeds for topping some of the rolls and traditional pretzel salts as well.Caution:  When using the Lye make sure you wear gloves, long sleeves and…
  • Pita and the WFO

    3 Jul 2015 | 8:08 am
    Pita and the WFOSubmitted by agmss15 on July 3, 2015 - 8:08am.Hi all. I have a mud oven. I have been asked to make a bunch of pita for an event. My problem is in the WFO the difference between too soft and cracker like pitas is seconds. I like a little browning on my pita.Some of this needs to be me practicing. But I was wondering if any technique or recipe tweaking might help. Any suggestions?TIAAmanda
  • Thoughts and ideas most welcome

    3 Jul 2015 | 1:51 am
    Thoughts and ideas most welcomeSubmitted by AbeNW11 on July 3, 2015 - 1:51am.A pencilled recipe for this weekends sourdough bake. All thoughts, ideas and corrections welcomed. Thank you.Khorasan/Spelt SourdoughIngredients:Flour 100% [Khorasan 57%, Spelt  43%]Hydration 65%Salt 1.8%Oil 2.6%Khorasan Flour : 285gLight Spelt Flour : 215gWater : 298gSalt : 9gCoconut Oil : 13gMature Whole Rye Starter : 150g @ 100% hydrationMethod:Night before prepare levain by feeding 30g starter with 60g water + 60g whole ryeNext morning autolyse flours + water for 30minAdd salt, oil and levain. Combine and knead…
  • Ancient bread baking in Italy, Cyprus and more

    3 Jul 2015 | 12:18 am
    Ancient bread baking in Italy, Cyprus and moreSubmitted by Ovidius on July 3, 2015 - 12:18am.Hi all,This is David Bergwerf from the Netherlands, and I am an enthusiastic amateur sourdough baker.I am doing some research about interesting bread baking periods before baker's yeast period that begun after 1850. For instance, there seemed to be a flourishing bread culture in Rome where there were 85 different types of bread counted by local authorities. I wonder what kinds of bread were mentioned and how the breads were made, literally from grain to oven. Another story is about Cyprus: in early…
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  • love wins.

    30 Jun 2015 | 12:02 pm
    Last week was a pretty incredible one.  As I’m sure you all know by now, the Supreme Court issued a long-awaited ruling affirming the right to marriage on behalf of all United States Citizens, no matter their sexual orientation. And on Friday morning, minutes after the decision was published, I sat down, read the opinion, and cried tears of joy.  In our world, progress often comes very slowly and then all at once.  This victory was the result of years of courage and patience on behalf of the litigants, attorneys, and the entire LGBT community.  It was a long time…
  • changing times

    23 Jun 2015 | 7:56 am
    He’s so big these days!  Bear started walking a few months ago, and I know it’s such a cliche to say this, but, seriously, chasing down a toddler is exactly as exhausting as it sounds!  He is such a blast these days — my tiny baby suddenly turned into a little boy!  I still can’t believe how fast it’s gone.  (Another cliche, but still completely true.) And here’s a new thing… he dances!  One morning, I was singing a song to him and he started dancing — it was actually the most adorable thing I’ve ever seen. …
  • four tips for getting black-tie glam!

    10 Jun 2015 | 5:47 pm
    Wedding season is officially under way, and I’m sure you guys have full social calendars this summer!  I’ve gotten my black tie prep routine down to a science (what can I say? this girl loves her gowns!), so I want to share a few beauty tips and tricks that will be helpful to you guys when getting your own fancy on this summer. Let me know if there is anything missing from this list that I should try!  Splurge on Luxe Locks Whenever I have a really exciting event coming up, I try to squeeze in time to get my hair done beforehand.  It adds a layer of polish to your look…
  • ice cream dreams

    31 May 2015 | 8:52 am
    Between pregnancy and new motherhood, I’m not embarrassed to admit that our household has increased its ice cream intake significantly in the last few years.  As we head into the Houston summer (say it ain’t so!) ice cream is one of our family’s favorite refreshing treats. I believe that there’s a place for everything in moderation, but lately I’ve been starting to think we need to cut back on the dairy intake.  Enter an awesome new solution: Blue Bunny Dairy Free Ice Cream.  It’s an extremely new product, only available in a few select test markets right now,…
  • how to wear pleats for spring

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

  • Father’s Day Treats

    13 Jun 2015 | 5:43 pm
    Father’s Day is one week and one day away.  What will you give the man who has not only given you life, but pretty much anything you’ve ever needed/wanted in life?! We all know that the best way to a man’s heart is through his stomach, so please allow me to introduce our full pre-order menu filled with an abundance of treats for that special dad in your life! Pricing will be available at the bottom of this post. Our decadent naked chocolate salted caramel cake would be the perfect addition to your dad’s day celebration.  It’s just oozing with chocolate ganache,…
  • Mother’s Day Menu

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

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

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

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

  • Ukrainian Pancakes (Oladi or Oladushki)

    7 Jun 2015 | 6:12 pm
    My local book club read Mastering the Art of Soviet Cooking for the last read of the season. The author, Anya von Bremzen, had previously penned the James Beard Award winning cookbook, Please to the Table. I got it out from the library after successfully making her recipe for kulebiaka for Thanksgivukkah. Please to the Table is a far-reaching all-region-spanning Russian cookbook full of interesting sounding dishes I have never tasted.  This might be a book to own, if the rumors are tree that Georgian cuisine (the country, not the American state) is the next big thing. I love how there…
  • Double chocolate flourless muffins (lower sugar, gluten free)

    31 May 2015 | 9:00 pm
    These were decent! I used coconut sugar in place of the honey and sugar free chocolate chips in place of the chocolate chips. A better texture than some of the almond flour or coconut flour muffins I've made, but probably higher in fat!Flourless Double Chocolate Muffinsrecipe from Running with Spoons (I have noted my changes below) Ingredients½ cup almond butter* (I used peanut butter because I had it!)1 ripe medium/large banana1 egg¼ cup honey (I used coconut sugar)¼ cup unsweetened cocoa powder2 Tbsp. ground flaxseed (mine was golden)1 tsp. vanilla extract½ tsp. baking soda¼ cup…
  • Cardamom Biscones for Strawberry Shortcake

    25 May 2015 | 3:05 pm
    I currently have the newest cookbook from Cheryl and Griffith Day checked out from the library: Back in the Day Bakery Made With Love. In it, they have a recipe for whole wheat biscones, a take on their "usual" biscones. A biscone is as it sounds - a hybrid between biscuit and scone. I hunted down a version of the original recipe because that sounded perfect to eat with the fresh local strawberries we picked up at the Travelers Rest Farmers Market.I found the recipe on Pure Wow, but they took it from the original Back in the Day Bakery cookbook. I visited this bakery briefly when I was in…
  • Blackberry Rhubarb Crisp - lower sugar, gluten-free

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

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

  • Craftsy Fourth of July Holiday Sale

    3 Jul 2015 | 7:30 am
    Tomorrow (Friday) through Sunday, Craftsy is offering excellent discounts on many of their classes. My cookie class is half price! Check out this link.
  • Craftsy Fourth of July Holiday Sale Starts Today

    3 Jul 2015 | 7:20 am
    Today through Sunday, Craftsy is offering excellent discounts on many of their wonderful online classes. My cookie class is half price! Check out this link.
  • Roses Signature Series Arrives!

    28 Jun 2015 | 7:30 am
    I'm thrilled to announce the launch of my new product line with American Products Group. It is a dream come true as it includes both a rolling pin and dough mat made of the most nonstick material, making it unnecessary to add more than a suggestion of flour to the dough to prevent sticking. It also includes three sets of dough thickness spacers, which I call "fast tracks," to ensure precise thickness when rolling your doughs. I've known owner Dan O'Malley from his "Magic Dough Mat" for many years now and deeply value his friendship and business integrity. He puts nothing but the best into all…
  • Hector's Take on Rose's Torta de las Tres Leches

    27 Jun 2015 | 7:30 am
    I just love how Hector transformed this marvelous cake which first appeared in Rose's Heavenly Cakes. The original recipe was a gift from the "two hot tamales" and is the best of its kind I've ever tasted. Here, in Hector's own words, is Hectors special version: Tres Leches cake is immensely popular in areas of the United States with Hispanic immigrants. My nephew grew up in Pasco, Washington, and he repeatedly asks for this cake. When I visited him, I saw first hands that Tres Leches Cake is available everywhere, literally even at Walmart! I found Tres Leches Cake of every shape and flavor,…
  • Baking Bible Out Bakes: Kouign Amann, page 481

    21 Jun 2015 | 7:30 am
    The step-by-step photos of incorporating the sugar and shaping the dough for baking are shown in the book, but this shows how to make the initial butter and dough package. MAKING THE BUTTER AND DOUGH PACKAGE MARKING THE DOUGH ROLLING OUT THE FLAPS FOLDING OVER THE FLAPS
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    Baking Bites

  • Trader Joe’s Butter-Flavored Cooking Spray, reviewed

    3 Jul 2015 | 5:27 am
    Cooking spray is a wonderful thing to have on hand in the kitchen. The pressurized sprays coat skillets and baking sheets evenly in just a few seconds, giving you a nonstick surface and ensuring that you don’t need to worry about part of your cake sticking into the corners of the pans. I particularly like cooking sprays for coating pans with complex designs, such as bundt pans. I tend to stick with canola oil sprays or other unflavored sprays, such as PAM, because I don’t always to taste the flavor of the spray in my finished dessert. I typically only use a flavored spray –…
  • 7 Red, White and Blue Desserts to Serve for the 4th of July

    2 Jul 2015 | 10:01 am
    Backyard barbecues and fireworks are two of my favorite things about the 4th of July, in addition to the opportunity to spend a fun night with friends and family. I always make sure to put out some desserts that are just as colorful as those fireworks. Colorful desserts, whether you’re using all-natural red and blue berries for color or a dash of food coloring, make a big impact and will help make your 4th of July celebration one to remember! These Red, White and Blueberry Cupcakes (pictured above) are made with white cake that is studded with fresh blueberries and raspberries. The…
  • Strawberry Macadamia Shortbread Bars

    1 Jul 2015 | 1:03 pm
    Macadamia nuts are a delicious, buttery nut that is wonderful to work with in the kitchen. The nuts go well with many flavors, but most of the time we only see them paired with white chocolate in batches of cookies. While I love a good white chocolate mac nut cookie, it’s nice to give macadamia nuts a chance to be the star in other types of baked goods, too. These Strawberry Macadamia Shortbread Bars use plenty of macadamia nuts to add flavor and texture to a tender shortbread bar. The mac nuts are chopped and scattered throughout the dough – a dough that is used to make both the…
  • Bites from other Blogs

    1 Jul 2015 | 7:22 am
    The Fourth of July is a colorful holiday – and it’s fun to bring some of that color into the foods you’re serving, as well as into your holiday decorations. Sprinkled with Jules baked up an American Flag Pie that is made with fresh blackberries and strawberries. The fruits in the filling are arranged so that the blackberries take up just one corner of the pie – the corner that is meant to represent the blue corner of the American flag – while the strawberries stand in for the red stripes. The top pie crust is cut with stars and stripes – representing the…
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    Cream Puffs In Venice

  • A First Time for Everything!

    24 Jun 2015 | 7:46 pm
    Do you have a recipe or a classic dish of some sort that you've often thought of making but just never gotten around to actually making it happen? Baked Alaska is that exact dish for me. In my journey along the dessert path I have come across countless recipes that I have bookmarked and thought, "One day, I will make you!" Some have those desserts have come to life in my kitchen and many more are still waiting to be born, just hanging out in the recipe pile with all the rest. For some reason, though, Baked Alaska has always fascinated more than many of those other recipes. Maybe it's because…
  • Back to our Regularly Scheduled Programming …

    29 Mar 2015 | 3:17 pm
    Woah ... it has been a loooooong time since I've posted. Looooong time. I'm amazed my blog hasn't left me for lack of attention. I hope you're all still hanging around out there as well! As often happens when you've been blogging as long as I have, life brings along it's busy times and it certainly feels like the last few months have been a whirlwind. Not that I've forgotten this special blog world of ours! Maybe it's that spring is finally here (it is finally here, isn't it?) or that I feel like there might be a point, very soon in the near future, where I can finally banish my coat, boots…
  • Happy Thanksgiving!

    13 Oct 2014 | 7:25 pm
    It's never too late to say it - Happy Thanksgiving! I am grateful for so many things ... this pecan pie is one of them.
  • What I Did on My Summer Vacation, 2014 Edition

    21 Sep 2014 | 11:48 am
    I've been back from Italy for a few weeks now and have been slow to post about my trip. I've been savouring the post-vacation glow and to be honest, I've wanted to hang on to the sweet memories of my trip for a bit before sharing them. To call my summer trips to my father's hometown a vacation is probably inaccurate. While it is fun and restful in all the best ways, as a vacation should be, it is really so much more than a vacation. My trips to Italy are a chance for me to connect with my roots in the spirit of my father's presence, which I feel so strongly there. And I have come to love that…
  • The “Third Time is a Charm” Cake

    30 Jun 2014 | 8:50 pm
    You know that moment, when you're doing something completely routine and everydayish, when suddenly the light bulb goes off? Maybe you suddenly remembered where you hid your spare set of keys for "safe-keeping" or in a moment of total spontaneity, decided which pizza place to pick up dinner from. Or maybe you're on the subway, stuck in the midst of another interminable delay (I'm looking at you, TTC), and you're hit with a moment of inspiration so great you want to jump for joy except for the fact you are wedged in so tightly it would take a shoe horn to get you out. Maybe, in that moment of…
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    Cupcake Project

  • Vegan Vanilla Meringue Frosting Made with Aquafaba

    25 Jun 2015 | 11:14 am
    I gave my unsuspecting mother-in-law a cupcake with vegan vanilla meringue frosting made with aquafaba.  When I finally told her what it was, she said, “Oh, I read something about that aquafaba stuff and I thought, ‘Yuck!’  But, this didn’t taste like yuck at all.”  Score! For the uninitiated, aquafaba (literally bean water) is the liquid from a can of chickpeas.  Aquafaba is must-try baking magic for vegans and carnivores alike.  It’s fascinating watching chickpea liquid transform before your very eyes into white fluff – so much more fun than…
  • Pop Rock Popsicles

    17 Jun 2015 | 8:53 pm
    These pops rock! (I had to go there.)  Much as I love my Pop Rock Rice Krispie treats that actually snap, crackle, and pop, I adore the idea of popping popsicles! My popsicles are made with fresh strawberries, sweetened with a touch of sugar, and enhanced with a little balsamic vinegar and a splash of lemon juice.  After freezing, they are dipped in magic shell (I make my own) and covered in strawberry Pop Rocks. You could make my Pop Rock popsicles for your pop (on Father’s Day) or have your own popsplotion in your mouth on July 4th or whenever your want to celebrate with a…
  • Streusel-Topped Peach-Stuffed Corn Muffins

    15 Jun 2015 | 11:04 am
    Corn muffins are often unremarkable – although they always make superb delivery mechanisms for honey butter.  My corn muffins are extraordinary in their own right (which is good or bad, depending on how much you love honey butter). My corn muffins are pleasantly light and sweetened with a touch of sorghum, but it’s what’s on top and what’s inside that make them special.  I start with a basic corn muffin recipe and layer in pie filling prepared with fresh peaches, brown sugar, and cinnamon.  Then, I top the muffins with a brown sugar cornmeal streusel.Read the…
  • Southern Sorghum and Bourbon Pecan Butter

    12 Jun 2015 | 4:04 pm
    My master plan was to make a southern sweet pecan butter to spread on corn muffins.  Because things rarely stay simple around here, the pecan butter turned into sorghum and bourbon pecan butter and the corn muffins turned into streusel-topped, peach-stuffed corn muffins.  The original idea would have been blue skies, but my new plan was blue skies with puffy white clouds – more interesting and dynamic. The glorified pecan butter was crazy-spread-it-on-almost-everything-good!  It’s sweet, nutty, a little boozey, and would be so incredible on a biscuit or a plain-ol’ piece…
  • Easy Pineapple Upside Down Waffles

    8 Jun 2015 | 9:09 am
    Pineapple upside down waffles were born out of my mom’s request for pineapple upside down cake and my desire to make something a little more unique.  I first experimented with throwing pineapple upside cake batter on the waffle iron.  This was a fail – batter stuck to the iron and the waffles fell apart in my hand.  I eventually settled on a technique involving regular waffle batter, brown sugar, and pineapple rings. I love how the pineapple rings totally merge with the waffle batter in these pineapple upside down waffles.  What I love even more is the pineapple upside down…
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    David Lebovitz

  • Pickled Strawberry Preserves

    28 Jun 2015 | 10:09 pm
    With some exceptions (white chocolate in fresh ginger ice cream, caramel corn, marshmallows, and candied peanuts, for example), I tend to like things that aren’t too sweet. That occasionally confounds people because I’m a baker and I am no stranger to sugar, honey, and maple syrup. But I tend to gravitate toward things that get their flavors courtesy of chunks of bittersweet chocolate, a swirl of dark caramel, a squeeze of tangy citrus, or a jolt from coffee. And I also like anything that highlights seasonal fruits and berries, which tend to straddle the sweet-tangy side, as…
  • A Visit to the Le Creuset Factory

    22 Jun 2015 | 12:52 am
    I’m a random collector of Le Creuset. When rifling through a random box at a flea market in France, a hint of one of their trademark colors may catch my eye. I’ll pull out the pot, inspect it (never with too much excitement because if I plan to bargain for it, I need to keep my cards close to my chest), then either make an offer or put it back. Because space is always an issue, I evaluate it for a number of factors: If it’d be a good addition to my batterie de cuisine, if the price is right, and how much use it’s had. (That is, what condition it’s in.) I…
  • Cherry Leaf Wine

    11 Jun 2015 | 11:48 pm
    France is the land of wine but it’s not necessarily something of adulation. I was told the average price spent on a bottle of wine in France is €3,20, which means a lot of people are spending less than that. To many, it’s just a drink and not something that’s considered a special-occasion beverage. And while people scoff at things like boxed wine, or wine in bulk, locals who live near wineries in the countryside of France often buy their wine that way because it’s more écolo (ecological)…and cheaper. The French are a thrifty lot, and don’t like to throw…
  • Spring Picnic at Versailles

    7 Jun 2015 | 11:24 pm
    I decided to play hookey last week, which coincided with an invitation to the Jardin de la Reine at Versailles for a spring picnic. The weather has been on-and-off in Paris, as it usually is, and no matter what the skies were planning on doing, I figured it’d be nice to escape the city for a few hours. And who could pass up a picnic in the gardens of Versailles? Not me. Fortunately we woke up to a glorious day in Paris, and because no one wants to be cooped up indoors when there’s sun, and wine, out there, I left early so I could walk around and get a much-needed dose of…
  • Ballymaloe Irish Brown Bread

    3 Jun 2015 | 11:41 pm
    One of the high points of going to Ireland is the Irish breakfast. In France, breakfast is usually some toast and coffee, and I’m fine with that – although a few hours later, I usually have a plain yogurt with some dark honey or a bowl of fresh fruit, to tide me over until lunch. The Irish breakfast, on the other hand, is a major repast with several kinds of sausages, bacon, eggs, and a few other goodies to make sure there is no empty room on your plate when they bring it out. I’m a big bread eater, and never shy away from a bread plate no matter where I am, and have never…
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  • July 3rd: Green & Blacks Thins Milk Chocolate

    James Edwards
    2 Jul 2015 | 11:00 pm
    Kcal 565 Fat 36.0g Fat(sats) 21.5g Carbs 48.0g (per 100.0g)Following on from our review of the Green & Blacks Thins Milk Chocolate & Caramel a few weeks ago we thought we couldn't possibly just ignore the other two bars in the range (especially when they were being sold off for next to nothing in Tesco). This firstly led us in the direction of the Green & Blacks Thins Milk Chocolate bar. It's not often the team buy a non-flavoured chocolate unless we are experimenting with different cocoa quantities in the higher end of the market. This bar in that regard was a bit of a nice…
  • July 1st: Kellogg's Special K Chocolate Biscuit Moments

    James Edwards
    30 Jun 2015 | 11:00 pm
    Kcal 99 Fat 2.3g Fat(sats) 1.0g Carbs 18.0g (per pack) Believe it or not one of the @ChocMission team has decided to go on a diet! Not ideal as a writer for a chocolate website huh!? Well actually it's not so bad, as this is the time of year we get e-mailed and tweeted alot (not counting January!) about our readers wanting healthier chocolate options than say a Snickers Duo. To make sure the member of our team wasn't totally outside of the usual ChocolateMission bubble we set her a task - find the best, diet friendly chocolate snack. The quest began this week with the Kellogg's Special K…
  • June 29th: Lindt Excellence Cherry Intense

    James Edwards
    28 Jun 2015 | 11:00 pm
    Kcal 527 Fat 32.0g Fat(sats) 18.0g Carbs 49.0g (per 100.0g)Last week we got an e-mail from one of our readers who effectively asked us 'why don't you ever review Lindt chocolate anymore?' Well to be honest with you guys we are massive fans of Lindt - but we've come across a little problem in that we've reviewed most of their products, the one's we have immediate access to anyway. That e-mail sent us on a challenge to find something of their's we hadn't reviewed yet. Luckily after a quick check of the ChocolateMission archives we realised we hadn't reviewed this Lindt Excellence Cherry Intense…
  • June 26th: McVitie's Deli Choc White Chocolate

    James Edwards
    25 Jun 2015 | 11:00 pm
    Kcal 62 Fat 2.8g Fat(sats) 1.6g Carbs 8.1g (per biscuit) Only A few week ago you might remember we brought you a few reviews looking at the new McVitie's Deli Choc range reviewing their Milk Chocolate variant (See HERE) and then then their Dark Chocolate flavour (See HERE). Well if you read those reviews you will be well aware that out of the two we only really like the dark chocolate, and we hands-up said that they were the only two flavours. Well we were a little wrong, and thankfully one of our readers pointed out you can actually get these McVitie's Deli Choc White Chocolate - so we…
  • June 24th: Aero Mousse

    James Edwards
    23 Jun 2015 | 11:00 pm
    Kcal 97 Fat 5.5g Fat(sats) 3.2g Carbs 9.8g (per 1/2 bar)After talking about a really cool limited edition last week in the form of the Snickers Hazelnut we this week get to start of by telling you all about a not so great one. Introducing the new 'Aero Mousse' bar. This bar hasn't actually been stated as a 'limited edition' but trust us - we will be amazed if this bar is still available in 3 months time! Now before we get way too negative you should check out the archives where you will see the Aero Mint bar is actually one of our favoured everyday chocolate mint offerings out there. If you…
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  • Easy Patriotic 4th of July Cake

    1 Jul 2015 | 5:12 am
    With the 4th of July just days away, I wanted to share with you a tutorial for this Easy Patriotic 4th of July Cake!  If you’re like me, you’ll want to have a fun or special dessert for your holiday get-together, but nobody wants to spend hours in the kitchen prepping! Well this cake is… [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…
  • How to make watermelon cupcakes

    Farwa & Abeer
    24 Jun 2015 | 3:48 am
    I have seen so many different types of watermelon cupcakes online and they are all beautiful. Today, I am sharing a tutorial for a cluster of cupcakes that look like a slice of watermelon. It’s fairly simple to make and you don’t need to use any fondant…. just buttercream icing! 😀 To make these watermelon… [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 watermelon cupcakes…
  • How to Make a Minnie Mouse Polka Dot Bow Topper

    17 Jun 2015 | 6:46 am
    I have made more Minnie Mouse bows over the years than I could ever count and I’m always asked how I do them and today I want to share with you how to make a Minnie Mouse Polka Dot Bow Topper. It does take a few steps but they’re not hard to make and in… [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 along the…
  • Baby Shoe Cake Toppers Review With Sharon Wee

    10 Jun 2015 | 5:00 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. This month I’ve reviewed a new Craftsy class for you:  Baby Shoes Step by Step by Sharon Wee! I’ve been a big fan of Sharon Wee for awhile and I love… [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…
  • How to Make Rainbow Flower Cupcake Toppers

    Farwa & Abeer
    3 Jun 2015 | 2:19 am
    These rainbow flowers are fun and colorful and a great way to use up your leftover fondant. You only need  ONE cutter to make them! 😀 I used them to decorate these chocolate cupcakes but I think you can use them to decorate the top of a cake too. Anyways, to make these rainbow flower… [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 Rainbow Flower Cupcake Toppers appeared first on…
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    Cupcakes Take The Cake

  • 4th of July BBQ Hot Dog Cupcakes

    3 Jul 2015 | 9:02 am
    This is a fun recipe for the 4th of July and summertime. Cupcake Ingredients 2/3 cup unsalted butter, softened  1 2/3 cups sugar  3 eggs, room temp  2 cups flour  2/3 cup cocoa powder  1 1/4 tsp baking soda  1 tsp salt  1 1/3 cups milk  Frosting Ingredients 1 cup unsalted butter, softened  3/4 cup cocoa powder 3 cups powder sugar  3/4 cup heavy whipping cream  Red & orange sprinkles  Hot
  • Happy Almost 4th of July. Check Out the Latest Posts on

    2 Jul 2015 | 5:23 pm
    Before you head out for the 4th of July, check out the latest posts on Cupcakes. A fun recipe from the cookbook, Cupcake Envy Red White and Blue Velvet Cupcakes for the 4th of July How to host a cupcake bake sale Recipe for Hummingbird cupcake, a traditional Southern cake Chocolate Cherry Paleo Cupcakes Cinnamon Roll Cupcakes Gin and Tonic Cupcake Recipe Advice from a former cupcake bakery
  • It Takes A Doughnut To Talk About Different Sugars

    30 Jun 2015 | 6:40 am
    National Doughnut Day was less than a month ago and I still have visions of doughnuts in my head. I'm not as crazed about doughnuts as Homer Simpson, but the combination doughnut cupcake is the summer blockbuster of desserts. When I saw the photo below from The Lone Baker, I thought her blog post was going to be about making a cupcake plus doughnut dessert. Actually she blogs about the various
  • Cupcakes Down South Raises Money For Charleston Victims With Charleston Love Cupcake

    25 Jun 2015 | 4:58 am
    Cupcake DownSouth is currently offering the “Charleston Love” cupcake, a sweet treat that the business will donate all of the proceeds from to the Mother Emanuel Hope Fund. The cupcakes are $2.95 and are available in chocolate or vanilla cake, with vanilla and chocolate icing swirled together and topped with a red heart. They will be available until July 5, 2015.  The “Charleston Love”
  • Rainbow Cupcakes At Back In The Bakery

    24 Jun 2015 | 1:44 pm
    Although June is Pride Month, not every city has their big pride celebration the last weekend in June. For example, Savannah Pride weekend is in the fall. However, you don't have to wait to the fall to enjoy the rainbow cupcakes. I spotted these cupcakes last weekend at Back In The Day Bakery. BTW, congratulations to the Stonewall Inn in New York on getting historic landmark status.
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    Cookie Madness

  • Brownie Flats

    2 Jul 2015 | 8:01 am
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time Last week my friend Linda dropped off a “Welcome to Chicago” dinner of homemade fried chicken, salad, roasted carrots, granola, giant chocolate chip cookies (made our newest Levain copy cat recipe) and some brownies she’d labeled as “Brownie Flats”. Everything was spectacular, but what I... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • European Style Butter Chocolate Chip

    29 Jun 2015 | 5:48 am
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time Last week I bought some Land o’ Lakes European Style Butter. I couldn’t find it in Austin, but it’s in several Chicago stores, and I’ve been testing it in various recipes. One of the first recipes was Ultimate Chocolate Chip Cookie from Land o’ Lakes. At first glance I thought the recipe was... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Honey Vanilla Ice Cream

    26 Jun 2015 | 3:45 pm
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time Pure vanilla is one of the best flavors around, but adding a little honey makes a good thing better. Case in point, this honey vanilla ice cream. Not only does the honey add a hint of flavor, it enhances the ice cream’s texture. Unlike some homemade ice creams that are great on day 1 but... Read More » The post... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
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    Pink Cake Box Custom Cakes & more

  • Bunny Rabbit Baby Shower Cookies

    Anne Heap
    28 Jun 2015 | 7:47 pm
    Hand Drawn Baby Shower Rabbit Cookies These cute bunny one-piece cookies were created for a baby shower celebration at Olive Lucy’s in Morristown, NJ. Each yellow and turqoise cookie included a hand drawn bunny at the top. The post Bunny Rabbit Baby Shower Cookies appeared first on Pink Cake Box Custom Cakes & more.
  • Blue Ombré Engagement Cake

    Anne Heap
    28 Jun 2015 | 6:02 pm
    The ombré effect is a popular trend for cakes and for this engagement cake we created an ombré with light blue at the base of the tier to white at the top. Light blue to white ombre engagement cake The cake was also loaded with an assortment of sugar flowers including damask roses, dahlias, & succulents. We incorporated pinks, blues, mints, sage, scarlet, lavender and touches of white and yellow. Flavors and fillings included vanilla with Italian merigue pistachio and pink velvet with vanilla Italian meringue. Lisa left us this wonderful comment on our Facebook page: Thank you Pink…
  • #LoveWins

    Anne Heap
    28 Jun 2015 | 5:16 am
    From the highest of this nation’s perches, in the most authoritative of this nation’s voices, a majority of justices told a minority of Americans that they’re normal and that they belong — fully, joyously and with CAKE [Read More] –Frank Bruni NY Times The post #LoveWins appeared first on Pink Cake Box Custom Cakes & more.
  • Graduation Cap Cake with Elephant Topper

    Anne Heap
    23 Jun 2015 | 8:11 pm
    Congratulations Jenny! Graduation Cap Cake with Elephant Topper for Jenny’s Graduation For Jenny’s graduation we created this 6″ sculpted cake with light blue fondant and white tassel to celebrate her graduation. Along with the cake, but not pictured, were fifty blue velvet, vanilla and chocolate cupcakes. Jenny’s mom LInda left us this email after the event. Glad it was memorable! Hi Renee! OMG!!! The party was awesome and your cupcake/elephant topper creation was the biggest hit! People kept taking pics and wanting to touch the topper because they couldn’t…
  • Naked Rainbow Cake

    Anne Heap
    22 Jun 2015 | 7:23 pm
    For Katie’s 16th birthday we created this multi-colored pastel 10″ cake to celebrate. The ‘naked’ cake included vanilla with vanilla buttercream and fresh strawberries. Sweet 16 Naked Rainbox Birthday Cake Lindsay had a blast creating this cake and we’ve included some photos below: Rainbow cake tiers lined up for stacking Lindsay stacking rainbow cake Lindsay displaying her piping skills The finished product! The post Naked Rainbow Cake appeared first on Pink Cake Box Custom Cakes & more.
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  • Boozy Bourbon Cherries

    Lori Lange
    1 Jul 2015 | 3:00 am
    A great gift for cocktail lovers! >> Boozy Bourbon Cherries I have had this recipe bookmarked from The Family Calendar Cookbook for several months now.  I knew it was something I’d want to make in the summer… when cherries are affordable and plentiful and delicious!  My husband enjoys making the occasional Manhattan or Old Fashioned, and he was very excited to learn of my plans to make some homemade boozy bourbon cherries!Continue Reading Boozy Bourbon Cherries... ©2015 RecipeGirl | Permalink | 8 commentsThe post Boozy Bourbon Cherries appeared first on RecipeGirl.
  • 12 Books Recommended for Summer Reading

    Susie Boutry
    29 Jun 2015 | 3:00 am
    Here are 12 Books Recommended for Summer Reading— shared by my big sister Susie.  She is a huge reader…. HUGE.  She plows through books like crazy– all year long.  Trust me when I say that Susie is awesome at reviewing and recommending good books.  She keeps a journal of all of the books she has read, and she gives them letter grades.  These books shared today all received an “A” grade by Susie!  I hope you find a few books in her list that might interest you for summer reading.  Please let me know if you like this feature, and I’ll have Susie share…
  • Weekly Menu Plan #2

    Lori Lange
    27 Jun 2015 | 5:00 am
    Good Morning RecipeGirl Readers! I’m receiving great feedback about this new feature I’m offering on Saturdays: weekly menu planning to help you decide on what to make for dinner. Here is our Weekly Menu Plan #2– I hope you find some things you’d like to try this week! Just click any of the recipe titles or pictures to get the recipe.  A weekly menu plan will be posted every Saturday morning so be sure to check back each week! Here is the menu for week #2 >>Continue Reading Weekly Menu Plan #2... ©2015 RecipeGirl | Permalink | 2 commentsThe post Weekly Menu…
  • Vanilla Bean Ice Cream

    Lori Lange
    25 Jun 2015 | 3:00 am
    This is the perfect recipe for Vanilla Bean Ice Cream– a great base for topping with goodies! I’ve always been a vanilla girl.  I’d choose blondies over brownies, I’d much rather be eating white cake than chocolate, and I’d eat vanilla ice cream over chocolate ice cream any day of the week!  So a homemade tub of vanilla bean ice cream… churned freshly in my favorite ice cream maker… doesn’t last very long in my house.Continue Reading Vanilla Bean Ice Cream... ©2015 RecipeGirl | Permalink | 4 commentsThe post Vanilla Bean Ice Cream appeared…
  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    24 Jun 2015 | 3:00 am
    Here’s another one of everyone’s favorite posts of the week! >> Stuff I’ve Gotta Share and You’ve Gotta See On Parade Magazine‘s blog, I shared a delicious post last week:  20 BEST BROWNIE RECIPES EVER CREATED.  There will definitely be some chocolatey treats in that collection that you may wish to bookmark to make later.Continue Reading Stuff I’ve Gotta Share and You’ve Gotta See... ©2015 RecipeGirl | Permalink | 4 commentsThe post Stuff I’ve Gotta Share and You’ve Gotta See appeared first on RecipeGirl.
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  • Tex-Mex Chili Dogs Recipe

    29 Jun 2015 | 10:32 am
    These Tex-Mex chili dogs can be prepared in one of two days—the hot dogs can be cooked right in the slow cooker with the sauce or the sauce can be prepared on the stovetop and the hot dogs can either be grilled or boiled. I cooked the hot dogs on an indoor grill pan but an outdoor grill would be even better. The hot dogs are loaded with a sauce, Frito chips, chopped tomato and shredded cheese. The sauce is a combination of canned chili, chopped green chili peppers and cheddar cheese soup. I like to serve these hot dogs with French fries. Enjoy. Tex-Mex Chili Dogs Yield: 8 Servings…
  • Taco Bell Chili Cheese Burrito Recipe

    25 Jun 2015 | 11:20 am
    Here is a copycat recipe for the chili cheese burrito from Taco Bell restaurant. The chili cheese burrito combines chili flavored ground beef, refried beans and cheddar cheese in a tortilla. To prepare this burrito—ground beef is first browned in the pan and then mixed with refried beans. A sauce is prepared separately and then mixed with the meat and beans and simmered on the stovetop. The sauce mixture gets its flavor from various seasonings and minced jalapeno peppers. These burritos are kind of messy so you might want to eat them with a fork! I like to serve them with Frito chips on the…
  • Teriyaki Noodles Recipe

    22 Jun 2015 | 11:23 am
    Teriyaki sauce is mixed with spaghetti noodles and sliced steak in this delicious recipe for teriyaki noodles. I always enjoy the flavor of mixing Asian sauces with pasta. You can use different types of noodles for this recipe if you would prefer—lo mein or chow mein noodles would be a good option as well. The noodles are cooked on the stovetop and the steak is sliced and stir-fried in a wok with garlic and ginger. I like to serve these noodles with egg rolls. Enjoy. Teriyaki Noodles Yield: 4 Servings Ingredients: 1lb whole wheat spaghetti 3 tablespoons peanut oil 3/4lb flank steak (thinly…
  • Chicken Bacon Ranch Tater Tot Bake Recipe

    18 Jun 2015 | 11:30 am
    The flavor combination of chicken, bacon and ranch goes great with tater tots in this delicious casserole recipe. You can cook your own chicken for this recipe or if you want to save time, you can use the meat from a cooked rotisserie chicken. This casserole is also a great way to use any cooked chicken you may have left over from a meal. Preparing this casserole is easy enough—the chicken is layered in a baking dish with a ranch sauce, chees, frozen tater tots and bacon. The ranch sauce is just a simple combination of butter, flour, milk and ranch dressing and is prepared on the stove top.
  • Chick-fil-A Nuggets Recipe

    16 Jun 2015 | 11:06 am
    This is a copycat recipe for the chicken nuggets from Chick-fil-A restaurant. Unfortunately, living in the Upper Peninsula of Michigan, we do not have a Chick-fil-A around here so I cannot comment on how close this recipe is to the actual dish. The chicken is first marinated in a mixture of dill pickle juice and milk, then dipped in egg and milk and then breaded in a flour mixture. The chicken nuggets can be cooked in the pan or fried in the deep-fryer. They are served with a homemade honey mustard sauce which is a combination of mayonnaise, yellow mustard, Dijon mustard, and lemon juice.
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    Bake My Day!

  • Bread Baking Babes healthy addiction: Muesli Rolls

    16 Jun 2015 | 2:40 pm
    It’s my turn! I can totally do whatever I want with this Month…. Well sort of. The idea is nice no? So yes this is My Kitchen of the Month month and I choose………..~~drumroll~~MUESLI ROLLS!!This is a recipe by Dean Brettschneider from his book “Bread” As the baker says: a real breakfast roll for champions, full of seeds, dried fruits and chocolate. They are great fresh, or toasted the next day. I find that they keep great and freeze well. I baked a double batch for a birthday, put them in the freezer. Thaw in the closed bag and give around 3 minutes in a hot oven. Do try them with…
  • Oh my oh my… Prune less Flaxseed Ciabatta style loaf BBB-May

    19 May 2015 | 11:32 pm
    Kitchen of the Month in May is Cathy, Bread Experience, she gave us this wonderful, easy to make Ciabatti style Plum and Flaxseed loaves.Those were baked in the last possible moment, plans a plenty but then my mind started wandering and there was no bread. Chased the soaker and the poolish to start and be ready overnight and baked next morning still in time for the deadline. And then there it was the pink screen of death on the desktop. Yes, I know it is supposed to be a white screen or a blue screen but in this house the sign of an ailing computer seems to be flashy hot pink. Fuchsia…
  • February celebration recipe is on!! Kouign Amann

    16 Feb 2015 | 1:28 am
      Nous célébrons aujourd'hui le septième anniversaire…. en francais! That should say that we Babes are celebrating our 7th anniversary this month, with a French, or rather a Breton bake fest. A Brittany buttery pastry all deceptively light and fluffy and puffy, called Kouign Amann. Lien is the Master of the Kitchen (yes she is, look at that picture above…. mouthwatering!) and she proposed to bake Kouign Amann. Due to family circumstances I was not able to bake this month. I would love to see you hop over to my fellow Babes and celebrate with them. The Bread Baking Babes (current…
  • It’s brioche… nutella… flower or flour?

    16 Dec 2014 | 1:57 pm
    An oh so sweet and dark secret revealed today! Posting day for the Bread Baking Babes shows us what Cathy chose this month. As our Kitchen of the Month she couldn’t have picked a better one because after all this is December and for us Dutchies it means we barely survived the Sinterklaas shoppingstress to be catapulted in Christmas spirits and all that comes with that. Who needs a difficult bake? (No hands?) Well then, who needs a show stopper that looks far more difficult than it really is? Now we’re talking! So that’s what we have here: A Nutella brioche flower. As you might know I am…
  • Even (even?) iets anders…. quilting the day away

    11 Nov 2014 | 6:03 am
    Ik ben iets aan het doen waarvan ik geroepen heb dat ik er noooooit aan zou beginnen! Ik bedoel maar, als je een naaimachine hebt ga je toch niet moeilijk zitten doen om met de hand te naaien. Nou.. jawel dus. En ik vind het nog leuk ook! Wat zeg ik: leuk? Het is behoorlijk verslavend. Het gaat ook zo snel en het resultaat is ook snel al leuk. Nu nog bedenken hoe of wat. Hmm de bovenste foto waar de sterretjes op de salontafel liggen maakt wel een heel leuk plaatje. Zouden ze zulke stof ook hebben aan de meter? Voor de randen? Haha alsof ik al zover ben.. dat duurt nog wel even. Voorlopig ben…
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    Cheese Underground

  • The Beginning of the End of Raw Milk Cheese in Wisconsin?

    Jeanne Carpenter
    29 Jun 2015 | 1:30 pm
    Wheels of Bleu Mont Bandaged Cheddar, once madeexclusively from raw milk, are now pasteurized because Cheesemaker Willi Lehner can't find a cheeseplant that will today allow raw milk through its doors.I have been exceptionally lucky to have been in the right place at the right time most of my life. But no luckier than in 2003, when I took a job at the Wisconsin Department of Agriculture and got drafted into a small team that would go on to help artisan cheesemakers launch a dairy renaissance in America's Dairyland.Since then, I've been privileged to watch dozens and dozens of artisan…
  • Hooks Donate $40,000 from 20-Year Cheddar

    Jeanne Carpenter
    27 May 2015 | 9:06 pm
    During the next few days, you're going to hear a lot about Hook's 20-year Cheddar.You're going to hear about how it debuted at a fancy dinner at L'Etoile in downtown Madison, where three James Beard award-winning chefs prepared a seven-course dinner for 70 people.You're going to hear about how expensive it is - $209 a pound - and how there's very little to be had, because most of it is pre-sold or already reserved.You're going to hear about how surprisingly creamy it is for a 20-year piece of Cheddar, and how the calcium lactate crystals crunch in your mouth like pop rocks. And guess what?
  • Pagel's Ponderosa Dairy: More Cows, More Milk, New Cheese

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

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

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

  • Eco Life Kitchen Vegetarian - I'm Ready To Be A Herbivore

    1 Jul 2015 | 6:25 am
    Mention vegetarian to a carnivore like me, the first things that come to my mind are, "Buddhists", "Chor Yut", "Chor Sup MM" (1st and 15th day of the lunar calendar), "Health freaks", "Mock Meats", "Annalakshmi", and "Tofu Burgers",,, nothing very exciting really, to be honest.  I love the occasional temple meals in Jln Ampang, but ever since Unkaleong moved to the boondocks, so did my hopes of ever eating there again.... then there's that Chinese New Year morning meal at my in laws, the glorious "mutton" curry that for years, I thought my mother in law slaved over the stove to make, but…
  • Glenlivet Winchester 50 Year Old - Highest Price Paid For A Single Malt in Malaysia

    25 Jun 2015 | 2:56 am
    About a month ago, I was thumping my chest and wailing, because I had to decline an invitation to Glenlivet Guardian's special event, whereby I read they were unveiling a 50 Year Old ... of course I didn't read the fine print and thought we might get to have a drop of this precious liquid, but I was greatly relieved, as I followed friends on instagram, to realise that of course, the 50 year old wasn't served.  Well, I did weep a little to know that I had missed out on the 25 Year Old Glenlivet. Fast forward, a month later....NEWSFLASH:!!!!A BOTTLE OF THE GLENLIVET SINGLE MALT WHISKY SOLD…
  • Korean Strawberries ...And A Workshop On How to Decorate Your Kids Food

    22 Jun 2015 | 4:40 am
    When I got the invitation to attend a Workshop on Korean Strawberries, the last thing on my mind was making decorative dishes for children who are difficult eaters, as my own brood never have any problem scarfing down any food that is laid before them, as children should.The event was held in Acme South, Bangsar Village, where an area had been cordoned off, and tables converted to workstations complete with piping bags, chocolate, strawberries, chopping boards, and zucchini leaving me rather curious as to the relationship between strawberries and the courgettes. I arrived in time to see the…
  • A Veuve Clicquot Afternoon Soiree With Pierre Casenave At Brasserie Enfin

    21 Jun 2015 | 9:40 pm
    Since Veuve Clicquot really IS my favourite bubbly, (no offence to the other excellent brands that hail from Champagne, these things are very personal and subjective), I shamelessly solicited an invite from the kind people at MHD and Geometry Global... and double bonus, the event was held at Brasserie Enfin, under the famous James Won, whom I had read so much about, so it promised to be a great afternoon.Located in the trendy Oasis Square which, Brasserie Enfin has a lovely cheerful interior, suited to the bright orange theme that characterises Veuve Cliquot.  Cute plastic champagne…
  • Buka Puasa Buffet At Charcoal or Poolside, Saujana Resort

    18 Jun 2015 | 11:22 pm
    I've never really bothered to check out the sprawling grounds of the Saujana Hotel, I guess because we usually go at night, but this time, in the late evening, I got to see the poolside and lake, which really is quite ideal for outdoor events.  So when the press release says, "experience a buka puasa amidst lush tropical gardens"'s actually quite true.More than 150 varietsy of dishes with an "eat as much as you want" DURIAN stall (now that's a first for me, in a hotel)...a live Ghazi band, 18-live action hawker stalls..Freshly made and tossed roti canaiFriendliest looking Satay guy…
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    Technicolor Kitchen - English version

  • Caramelized onion and gruyere focaccia and the excellent "Bloodline"

    30 Jun 2015 | 5:54 pm
    Now that I have brought my husband to the dark side – the side of the addicted to TV series – he keeps asking me what we’ll watch next: I find it both funny and lovely and I hope he stays this way for good. :) We finished watching the first season of The Americans and while Netflix doesn’t bring us more episodes – I cannot wait! – I suggested we watched Bloodline, for its great cast and
  • Almond syrup cake and more bad TV news

    26 Jun 2015 | 11:15 am
    I apparently spoke too soon, guys – days ago I found out that another one of my favorite TV series has been cancelled. :( The good thing is I’m not the only one disappointed by the news about Hannibal and like me many others are hoping that the show gets saved by Netflix or some other network – let's hope it works, right, boys? ;) I’ve loved Hannibal ever since its beginning – how could I not
  • Dulce de leche swirl congo bars

    18 Jun 2015 | 4:03 pm
    Sometimes I buy cookbooks and wait anxiously for them to arrive by mail only to go through them back and forth countless times without any idea of which recipe to start using them from – I know it sounds stupid, but that is exactly what happens around here. Then it takes me forever to go back to that cookbook, not because I did not like it but because there were lots of other recipes grabbing
  • Peanut and white chocolate brownies and the amazing Viola

    15 Jun 2015 | 4:14 pm
    Back in January I watched the Golden Globes and many of my favorites took awards home – among them was Ruth Wilson, who is absolutely amazing in The Affair, but she was competing head to head with another actress I deeply admire, the über talented Viola Davis. Back then I hadn’t watched How to Get Away with Murder yet but got immediately interested in it. The show is really that good and each
  • Poppy seed cake and a certain horror movie

    12 Jun 2015 | 7:04 am
    I am a coward when it comes to watching horror movies – I usually spend 2/3 of them with my eyes closed – but I am a kid from the 70s and therefore was more than curious to watch the remake of one of the movies that scared the bejeesus out of me back in the day. I would never do such thing alone, so my husband was in charge of holding my hands whenever necessary – he also had memories of Carol
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    Ashlee Marie

  • Why freezing cakes keeps them moist

    3 Jul 2015 | 5:00 am
    Kay, I know a ton of people out there don’t like the word “moist” BUT I’m not sure how else to describe a cake that’s not dry in any way. SO I’ll probably use it a few times in this post – sorry. Alright. You take the time to bake a cake, then you let […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • 29 ice cream maker recipes – giveaway

    1 Jul 2015 | 5:00 am
    I think you guys know by now that I ADORE my ice cream maker! And since today is July 1st, aka the beginning of National Ice Cream Month, I decided I needed to do a round up of recipes you can make in an ice cream maker. You can make Ice cream, Gelato, Frozen Yogurt, […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Chocolate chip Pecan Blondie Recipe

    30 Jun 2015 | 5:00 am
    This is actually my first time making Blondies!  I’m such a chocolate fan my usual go to when it comes to brownies and bars are usually chocolate based.  BUT I recently went on a baking spree and decided to try a ton of new recipes.  Of course I had to have SOME chocolate in these […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • The BEST Flourless Chocolate Cake

    26 Jun 2015 | 4:00 am
    This was one of the very first recipes I ever posted on this blog! I’m revitalizing it with new pictures and a video tutorial cause it’s just THAT good. This is MY favorite dessert and I make it at LEAST once a month. It’s easy to make and tastes AMAZING! It’s a wonderful dark chocolate […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Baked Raised Donut Recipe

    25 Jun 2015 | 4:00 am
    I’m a little donut obsessed. Ever since last summer, enjoying hot fresh donuts from Duck Donuts changed me from enjoying donuts to LOVING donuts. Last summer I made raised, fried donuts and used that recipe for some filled donuts (S’mores and Maple Bacon). BUT sometimes I want something less heavy, baked instead of fried, BUT […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
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  • Belmont Estate And The Grenada Chocolate Company

    23 Jun 2015 | 9:30 am
    One of the many highlights of the Grenada Chocolate Festival – and perhaps the thing I’d been looking forward to the most – was a trip to the Belmont Estate and the Grenada Chocolate Company factory in the village of Hermitage in the North East of the island. The Grenada Chocolate Company have pioneered sustainable “tree to bar” chocolate making and have become a model for many small chocolate makers around the world. Their tiny factory is a brightly painted converted house in a residential road. I’d seen many photos of it, but getting a chance to actually…
  • The Grenada Chocolate Festival 2015

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

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

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

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

  • {Sweet San Francisco}: Nuubia Chocolates

    29 Jun 2015 | 12:00 am
    Like many a visitor to Paris, I left with an ever-burning desire to return. I’ll peruse Instagram feeds filled with images of pastries, the Eiffel Tower, and chocolate shops, just to reminisce about the time I was there.  Fortunately sometimes something comes along to remind me just how good I have it in the Bay Area. Especially food-wise. Nuubia Chocolates is a local artisan chocolatier that’s been quietly making fine French-style chocolates for boutique hotels and private customers for several years. However, with the opening of their retail space in downtown San Francisco…
  • Chinese Steamed Buns at the SF Cooking School

    16 Jun 2015 | 12:00 am
    Soft, fluffy, cloudlike steamed buns are a cornerstone of Chinese cuisine. They form the pillowy base for all kinds of toppings and fillings both savory and sweet, or they can even be eaten alone. A visit to a Chinese bakery or dim sum house isn’t complete without seeing trays of piping-hot tennis-ball sized buns filled with barbecued pork, or a ring of folded-over buns surrounding a platter of roast pork or Peking duck. I was invited by the San Francisco Cooking School to visit a weekend baking class dedicated to the classic Chinese steamed buns. Baos are one of my particular…
  • {Weekend Break}: Sunset Celebration Weekend

    14 Jun 2015 | 12:17 am
    Sunset Magazine is practically synonymous with the good life in California: relaxed, open-air ranch homes, fresh, unfussy cooking, lush gardens filled with blooms, long drives up and down the coast. If you’ve been to Sunset’s Celebration Weekends, you’ll know their headquarters capture the essence of the West Coast perfectly. This year Sunset Celebration Weekend was extra special because it was the final one at their beautiful Menlo Park campus. For years, this gorgeous sprawl of buildings and grounds have encapsulated Sunset Magazine’s ideal of gracious West Coast…
  • Black Forest Popsicles

    2 Jun 2015 | 12:04 am
    We’ve been having serious summer envy over here – while it seems like sunshine and blue skies are everywhere else, the bay area is experiencing its usual May grey and June gloom. I’ve been desperate for summer to get started! So was it lucky chance that when I finally decided to ignore the weather and make some ice cream, we finally saw some blue skies? Or maybe the skies above saw the sweet treats as an offering and decided to clear up? Either, it’s wonderful to finally feel a bit of that happy, joyful anticipation of summer coming and all it entails. Even if it goes…
  • {Cookbook Review} Mini Berry Hand Pies and Baking With Kids

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

  • Coming Back…

    8 Jun 2015 | 2:34 pm
    I just don't know when. It might take me the summer. The demands of a growing business — and especially two growing girls — are translating to less baking and blogging time. Also there's music. Some old friends have asked me to cover a show or two this coming month back home in Chicago, so I've been spending part of my time getting my bass fingers back. The process has been slow as it's been almost a decade since I've plucked a string. This all may be a hidden blessing, as over the past year or so I've had the distinct feeling I've been more or less repeating myself. An extended hiatus…
  • Do doughnuts HAVE to be fried to be good?

    2 Jun 2015 | 2:44 pm
    In my opinion yes, reader Bill. Yes, you can bake doughnut batter up in little savarin molds if you like, you’ll get a ring-shaped cake. It won’t be a doughnut as far as I'm concerned. The result you get from the two devices (fryer and oven) are simply too different. But what exactly causes that difference? Why does 365-degree oil produce such a very different product compared to a 365-degree oven?...Read on...
  • Why is cider brown when apple juice is yellow?

    2 Jun 2015 | 2:04 pm
    …asks reader Gordon. Nice one. Squeeze a load of apple pulp and what comes out is fairly clear, fairly golden. Give it a few minutes and suddenly it looks like the cider we all know: cloudy and brown, and with a noticeably duller (though still fabulous) flavor. What happened? In a word: enzymes. Even though it looks like there’s only juice running out of a cider press, there’s quite a bit of apple flesh in there too, albeit in very small pieces. That flesh contains enzymes — non-living protein molecules that perform specific chemical tasks — which are specifically designed to spring…
  • What is Alum?

    28 May 2015 | 2:06 pm
    Reader Amy writes to say that some of her old family recipes call for alum, but what is it and is it really necessary? Great questions. Anyone who’s every watched a Warner Brothers cartoon has probably wondered the something similar. You know those scenes: Tweety Bird somehow manages to pour a box of powdered alum down Sylvester’s the Cat’s throat and his head shrinks up to the size of a golf ball. But what the heck is that stuff and what did people use it for? Alum is short for aluminum potassium sulfate. It was once a common household item here in the U.S., especially during the war…
  • On Corn Meal and Masa

    28 May 2015 | 2:03 pm
    Reader Simone wants to know if there’s a nutritional difference between corn meal and corn masa (the alkaline-treated dough used for making tortillas). Indeed there is! Though no one knows exactly how, ancient Mesoamericans long ago discovered that when you soak corn kernels in a mixture of water and wood ashes, the tough outer hulls (pericarps) can be slipped off, leaving just the starchy endosperm and oily germ. The process is called nixtamalization. Without it the Central America of old would have been a very different place....Read on...
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    Get Off Your Butt and BAKE

  • Strawberry or Raspberry Swirl Crumb Dessert

    Get Off Your Butt and BAKE
    27 Jun 2015 | 11:46 am
    The air is starting to sizzle.  It’s getting Hot! It’s time to Cool down with one sweet frozen dessert. It’s the kind of cool dessert that kids & adults seem to enjoy.  It takes a few extra minutes to put together, but trust me . . . it’s well worth the effort. You can make a shortbread crumb crust, Oreo crust or Graham cracker crust.  Even though it’s not pictured today, the graham is also a favorite. If strawberries just aren’t your thing, we also love raspberries in this dessert as well.  In fact, in this family it seems to be a 50/50 fight on…
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    The Cupcake Blog

  • Festive Tie-Dye Cupcakes

    Shanna Gibbs
    3 Jul 2015 | 9:00 am
    What better way is there then to blast off the summer than with these tie dye cupcakes? They are whimsical and fun to look at, but better look quick, because they won’t be around for long. These multi-colored cupcakes are easy to make and oh, so delicious. Be generous with your sprinkles, because they really do add to both the looking and tasting fun. They will make the perfect addition to your next barbecue! Source: Christina’s Baking Adventure
  • Banana Nutella Cupcakes

    Shanna Gibbs
    2 Jul 2015 | 9:00 am
    Now we all know that banana and peanut butter go well together, but what happens when you put banana and Nutella together nicely in one scrumptious cupcake? A food explosion of flavors is what happens, and that is what you get with these cupcakes. It’s a simple-to-make banana cupcake heaped with a generous helping of Nutella frosting. Good thing they are easy to make. You will definitely need to whip up a double batch for the family, because one won’t be enough. Source: Baked by an Introvert
  • Pineapple Cupcakes

    Shanna Gibbs
    1 Jul 2015 | 9:00 am
    Be sure to close your eyes when you take your first bite of these pineapple loaded cupcakes topped with coconut buttercream. If you do, you will surely think you are on a beautiful tropical island enjoying its finest treats. The crushed pineapple flows through every single bite tasting soft and subtle, then your palate gets hit with a burst of flavor of the coconut enveloped in a soft cream texture. Next best thing to being in the tropics, I say. Source: Baked by an Introvert
  • Passion Fruit and White Chocolate Cupcakes

    Shanna Gibbs
    30 Jun 2015 | 9:00 am
    What’s better than white chocolate cupcakes that melt in your mouth (not in your hand)? White chocolate chip cupcakes with passion fruit, of course. These perfect little morsels are designed by a cupcake scientist, which means they have to contain perfection in every single bite. Check out these little guys if you like white chocolate and passion fruit – and even if you don’t, really, because I think these will change your mind. Source: Mrs. B’s Kitchen
  • Chai Latte Cupcakes

    Shanna Gibbs
    29 Jun 2015 | 9:00 am
    If you’re looking for a coffee-type cupcake this isn’t the one for you, but if you are looking for a delicious and soothing to the taste treat, you’ll want to whip up a batch of these Chai lattes. Of course, you need to enjoy the taste of chai tea and also happen to love cinnamon, cardamom, and, oh yes, a hint of nutmeg. If so, these are the cupcakes for you! Sounds like a winter delight doesn’t it? Don’t be fooled; these cupcakes are a big hit all year around. Source: Mrs. B’s Kitchen
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    Love & Flour

  • Strawberry Mint Cake

    30 Jun 2015 | 6:36 pm
    Follow my blog with Bloglovin In just 30 days, I managed to bookmark 124 pieces of content I found across the web. I saved articles to read “when I have the time” and resources I “might need to refer to one day.” A few random websites were thrown in there “just in case” I wanted to peruse them later. A feast of(...) The post Strawberry Mint Cake appeared first on Love & Flour.
  • Garlic Scape Pesto

    17 Jun 2015 | 8:00 pm
    I was sitting here tonight, wondering what to do with myself. Hockey ended Monday. Basketball ended Tuesday. OITNB is an option, but I am not about to fall down that rabbit hole. Well, that is not entirely true. I’m just not about to fall down that rabbit hole yet. Then I remembered I have this so-called hobby called a blog, and that(...) The post Garlic Scape Pesto appeared first on Love & Flour.
  • Fernet Float

    10 Jun 2015 | 4:02 am
    What’s your favorite color? I like shades of blue, and the more those shades of blue resemble the waters surrounding a Caribbean island, the better.  My preference for teal-streaked turquoise is followed closely by red, quite possibly because I bleed scarlet and gray. As for yellows, greens, and oranges, well you can take them or(...) The post Fernet Float appeared first on Love & Flour.
  • Brancamenta Berry Smash

    1 Jun 2015 | 12:01 am
    Four years ago, I started this blog with a recipe post for a Long Island Iced Tea Cake. I made the cake after work and took its picture with a point-and-shoot digital camera that I also bought that same day after work. In terms of quality blog content, I look back and recognize it was(...) The post Brancamenta Berry Smash appeared first on Love & Flour.
  • Balsamic Roasted Strawberries

    25 May 2015 | 3:16 pm
    If summer is the best season, then early summer has got to be the best part of the best season. The light lingers in the sky longer every day, the air is plenty warm but not yet sweltering hot, and the abundance of summer produce is just around the corner. I love summer. I also(...) The post Balsamic Roasted Strawberries appeared first on Love & Flour.
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    Gourmet Cookie Bouquets Recipe Blog

  • Puppy Chow Recipe

    2 Jul 2015 | 4:00 am
    Image by smiteme on Flickr Homemade Puppy Chow Recipe Puppy chow is a snack that is made with Crispix cereal, powdered sugar, peanut butter and chocolate. Puppy chow is a simple snack to make and is perfect for any get together or tailgating party. It will be enjoyed by every member of the family... I promise. I make this puppy chow mix recipe all the time and it always get devoured within a day. But I can't complain, I confess I have had my hand in the bowl a few times... Puppy Chow Recipe How To Make Puppy Chow Ingredients 1/2 cup peanut butter 1/4 cup butter 1 cup chocolate chips 1/2…
  • Fourth Of July Dessert Recipes

    30 Jun 2015 | 4:00 am
    Red, White, And Blue Desserts For The 4th Of July Summer is coming and that means Fourth of July parties will be hopping. There are so many options for Fourth of July desserts. You can have patriotic cupcakes or a red, white, and blue trifle. You can even stick to the traditional flag cake. Whatever your taste is, I have it in this post. Feel free to browse through and find the perfect 4th Of July dessert. Berry Cheesecake Trifle Recipe How to make a 4th of July trifle Ingredients 2 packages (16 ounces) low fat cream cheese 1 cup powdered sugar 1 cup low fat sour cream 1/4 tsp. vanilla…
  • Easy Peach Cobbler Recipe

    26 Jun 2015 | 4:00 am
    Homemade Peach Cobbler Recipe Cobbler is a pie like dessert that has no bottom pastry. A peach cobbler is a southern recipe that is very easy to make and always a hit a cookouts. Cobblers are great because they can be made in a large baking dish for transport or in individual ramekins for the family. This peach cobbler recipe is delicious by itself but is tasty with a scoop of ice cream or whipped cream on top. It can also be dressed up by adding a cup of fresh fruit like blueberries to it for more flavor and beautiful colors. Perhaps you've gotten a fruit basket that you don't picture…
  • Sports Cupcake Ideas

    23 Jun 2015 | 4:00 am
    Photo Credit: Score Big Cupcakes Score Big with Sports Themed Cupcakes! Whether you are hosting a sports baby shower theme for an All Star Baby or even just a baseball themed birthday party for your own Little Slugger, these cupcake ideas are sure to score big with your guests. Plus, score you points for being super creative and clever! In this post, we've covered some major team sports like football, baseball, basketball, and soccer as well as some of the individual sports like golf, tennis, and bowling. But the creativity doesn't need to stop there, have fun decorating cupcakes for any…
  • Eggless Milkless Butterless Cake

    18 Jun 2015 | 4:00 am
    Get your war cake! Depression cake, also known as war cake, came about during the Great Depression. At that time, things like milk, butter, and eggs were expensive or hard to come by. They were also being conserved for use by the soldiers. People came up with this spice flavored cake as an alternative to traditional cakes. It is a dense, but very moist, cake. with lots of flavor. I like to top mine off with a little powdered sugar. It is great for people with dairy allergies and is sure to please the pickiest of children. I hope you enjoy this recipe! Ingredients 1 cup white sugar 2…
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  • Father’s Day Toolbox Cookies {How-To and Toolbox Template} (Marian (Sweetopia))
    13 Jun 2015 | 8:26 pm
    Hello sweet friends! With Father’s Day just around the corner, I’m ready to share a little toolbox project of the cookie sort with you. Thanks to my husband for designing the toolbox and... Visit to view the entire post.
  • {Giveaway} Peggy Porschen’s Cookie Decorating Book – Cookies (Marian (Sweetopia))
    3 Jun 2015 | 4:00 pm
    Hello, hello! How about a little giveaway to sweeten your day? I’m giving away a copy of Peggy Porschen’s book, Cookies, to one lucky winner! If you don’t already know Peggy,... Visit to view the entire post.
  • Onesie & Elephant Baby Shower Cookies {How-To} (Marian (Sweetopia))
    1 Jun 2015 | 3:00 pm
    Hello, hello and happy Monday! Pastel sweetness and baked with love – these baby shower cookies are super simple to decorate with a few key tips. If you’ve seen other tutorials here... Visit to view the entire post.
  • Stork Baby Shower Cupcake Toppers {How To} (Marian (Sweetopia))
    18 May 2015 | 9:39 am
    I’m so excited for my brother Thomas and his wife Lisa, who will be expecting their first baby this July. They’ve chosen to not find out about the baby’s gender until birth, leaving... Visit to view the entire post.
  • Lemon Cupcake Recipe + Bunny Cookie Pops (Marian (Sweetopia))
    31 Mar 2015 | 7:26 pm
    Just in the nick of time for Easter, I’ve got a new recipe to share with you. Being pressed for time, this recipe is semi-homemade with a bit of a twist (details in the recipe below).... Visit to view the entire post.
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    Gluten Free Canteen

  • Red White & Blue Berry Good Cake

    30 Jun 2015 | 3:04 am
    There’s a lot to celebrate this 4th of July and nothing says party like a berry good but very easy cake to share with friends and family.  This is a pretty versatile cake – use any berry you wish for the layers, or brush your favorite jam on the cake layer and top with the whipped cream. Poke holes in the cake layer with toothpicks and pour in a few tablespoons of honey, jam (warmed) or even a little of your favorite liqueur. Top with berries, add whipped cream and there you go. Festive cake. It’s birthday month around here. The four of us all have birthdays within a few…
  • Cherry Chocolate Cake

    23 Jun 2015 | 3:06 am
    Into every life must come a little bit of cake. This time it’s mighty good cherry chocolate cake. With a wee bit of frosting (kidding). I was making a birthday cake for a certain Mr. Canteen photographer and might have gotten carried away with the icing part. Trying my hand at piping roses on something other than the top of a cake was actually kind of fun. I might put a smaller layer of crumb coating on the cake if I’d planned it a bit better. But sometimes planning is over rated. Fortunate events, like a big fat mighty good cake can happen if you make a giant bowl of icing…
  • Bacon & Cheese Biscuits with Egg

    16 Jun 2015 | 3:05 am
    Better than the one we all have heard of and easier to make than you can imagine, these bacon and cheese biscuits with egg are the perfect weekend indulgence. They aren’t huge, they aren’t heavy, and they’re a pretty awesome breakfast treat. Gluten-free biscuits are not hard to make.  They can be as simple as a plain biscuit with jam (omit the bacon and cheese) or as hearty as a full breakfast complete with bacon, eggs and cheese. We were recently talking about our favorite fast food breakfasts that were coveted when we were in our 20’s ( just a few million years…
  • Strawberry Whip Pie, Piled High

    9 Jun 2015 | 3:05 am
    It’s summer and time for an easy to make, tasty to eat pie, featuring none other than the (usually) fabulous strawberry. We used strawberries for the pie because they’re coming out the woodwork around here. Unfortunately the drought has produced some berries that are pretty on the outside and that’s about it. The big strawberry flavor is missing. Be careful which berries you pick (pun!) for the pie because the flavor is important. Macerating the berries helps bring out the flavor (or gives them flavor). But use any berry you like – or even a mix of berries. Directions…
  • Pecan Sticky Bun Donuts

    2 Jun 2015 | 7:05 am
    Donuts with craters? Why, yes. Those holes are filled with sticky bun gooey, the very best gooey only freshly baked donuts can produce.  Craters with purpose. Let’s go with that. Sticky Bun Donuts take just a few minutes more than usual to prepare because the topping goes in first, by hand.  But that extra few minutes is so worth it. For best results, be picky about the pecans (and feel free to change the type of nut) and make sure they’re fresh. And chopped into little pieces. Pecans are usually available at most groceries but I buy them at because the price is…
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  • Almond Butter Chocolate Chip Cookies

    26 Jun 2015 | 8:06 am
    We make these often enough that I have the recipe memorized, no small feat considering that I’m pretty sure I’ve got the memory of a man 30 years older than […]
  • Alex’s Wedding Cake-The Pre-Season Ends

    9 Jun 2015 | 5:09 pm
    Sam and Alex each wanted to pick their own wedding cake.  Sam’s, you may have read about already, but Alex’s I admittedly dawdled on.  Oh yeah, I said “dawdled.”  I […]
  • Cherry Rhubarb Pie with Cream Cheese Crust

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

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

    16 Jan 2015 | 2:04 pm
    There’s a lot to miss about Chicago: world class museums, great Zoos, Navy Pier, mediocre sports franchises with oddly passionate fan bases…a list we look back on with fond remembrance. […]
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  • All the Amazing Food Holidays in July 2015

    1 Jul 2015 | 9:19 am
    Posted:  Wednesday, July 1, 2015 - 11:15am We all love holidays. It's a great way to get together with family, have some fun and eat lots of great food. What better way to celebrate holidays than with a perfect dessert for the occasion? In honor of July's holidays devoted to food, we rounded up our top recipes to celebrate the days deliciously. Enjoy!
  • The Sweet Pies of Summer

    22 Jun 2015 | 3:27 pm
    Posted:  Monday, June 22, 2015 - 5:30pm Picnics, pool parties and play time are some of Summer's best "p" words. But we think PIE is the best of all! Sweet, dessert fruit pie is the perfect way to use Summer's best produce in a delicious way. Because of this, we've got the best infographic to share which pies are your best choice for any Summer gathering!
  • How Everything You Use to Cook and Eat is Made!

    15 Jun 2015 | 12:59 pm
    Posted:  Monday, June 15, 2015 - 3:00pm Have you ever wondered how everything you use to cook and eat a meal is itself made?Over 25 seasons the Discover/Science Channel show "How It's Made" has shown us just that! Take a look at how to make all your favorite cooking utensils:How Aluminum Foil is Made
  • 11 Tips for Decorating Desserts with Fresh Flowers

    2 Jun 2015 | 9:17 am
    Posted:  Tuesday, June 2, 2015 - 11:15am It's June! Spring is winding down and the flowers are extra-gorgeous right now. The floral smell and pretty colors can make anyone’s day. So why not add them into your next baking project? Fresh flowers may seem difficult to use in your flour-based desserts, but it’s much easier than you think!
  • 30 Beautiful Flower Cake Decorations from Around the Web

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

    2 Jul 2015 | 11:00 am
    Thanks to all of you who were feeling fruity last month and entered Treat Petite. You can see the full round up over at The Baking Explorer.‘Summer time is here again’, so goes the song. But it’s not referring to my part of the world unforrtunately! Only joking.It is warm up here, but no pavement splitting sunshine or temperatures like at Heathrow!  Still, I can dream...Summertime conjures up so many memories and images for me that I thought it would be a great theme for this month’s Treat Petite. I know Kat did Summer last year, but you all gave us such good entries, why not…
  • Mini Victoria Sandwiches

    29 Jun 2015 | 11:00 am
    These are so cute – and not radically different, I know. Who doesn't love a Victoria Sandwich cake?But now you can make them into little sandwiches – perfect for packing into a lunch box, taking on a picnic or having as nibbles at a party. Plus these are good for little hands too.I don't know what made me think of baking the cake like this, but I was quite may have been the individual brownie pan I have, which is like a cupcake pan, but the holes are square. You can get these quite easily nowadays – and definitely online, if you can’t get hold of them. They are good for…
  • That's What I Call New #7

    27 Jun 2015 | 9:14 am
    Hello! I haven’t posted for a while on a Saturday, time seems to keep getting away from me.But I am back and I am dying to tell you about some new things I have been sent to try over the past wee while…Savoury first and the people at  Chicago Town pizza invited me to try their new flavours of Deep Dish Pizza. These pizzas are so deep, filled with scrumptious fillings, they are almost like a pie – probably where the term pizza pie comes from.They have new flavours to try in the Deep Dish range which are the New Yorker filled with mozzarella, ham, pepperoni and red onion.There is the…
  • Strawberry Jammy Blondies

    24 Jun 2015 | 11:53 am
    Wimbledon will soon be upon us, a bit later this year than usual, and I don’t know about you, but I always think of strawberries and cream when I think of the tennis tournament. Strawbs and cream are plentiful there after all.I have made a few things over the past couple of years to tie in with that – Strawberry and Cream Cupcakes and Strawberry and CreamTruffles.This year, after making raspberry blondies earlier, I decided to make a strawberry variation. These are a very simple bake and just require some strawberries mushed up before being added to your batter. For the 'cream' part, I…
  • Pink No-Bake Fridge Cake

    22 Jun 2015 | 11:00 am
    Back to normal regular blogging! I have been busy with work the past couple of weeks, so my posting has been a bit sporadic, but I hope to be a bit more regular for the next wee while. Strange, but I always feel guilty when I don’t post, as I like to do this regularly. Still, no harm done!!I was stumped to know what to call this recipe. I had the idea for making it after seeing all those ‘icebox cakes’ on American websites. For Icebox read fridge (not freezer as I thought). These are made by sandwiching together cookies and cream for example, then chilling it.American’s use wafer…
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    the perfect loaf

  • Baking with Steam in Your Home Oven

    13 Jun 2015 | 9:00 am
    Steam burns hurt. Like really, really hurt. The small mark on my left forearm begs the question every day: Maurizio, was it really worth it? But before we talk about my new baking badge of honor, let’s concentrate on overcoming the challenges of baking good bread at home. While many of these challenges present themselves ... The post Baking with Steam in Your Home Oven appeared first on the perfect loaf.
  • A Trip to Northern Italy (and What I Did with My Sourdough Starter)

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

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

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

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

  • Passion Fruit and Raspberry Macaron Filling

    Jill Colonna
    1 Jul 2015 | 8:14 am
    Standing in the buzzing queue of many of Paris’s best pâtisseries, I often realise that decision-making has never been one of my strong points. Well, how can you blame me? With such sumptuous choices to ponder over, there are a number of pastry classics that look up from the shiny museum-like glass counters, saying “Go on – don’t forget me! Pick me!” Admittedly, picking one or two out has become quicker, thanks to taking around eager testers in the  chocolate and pastry groups with Context Paris. What a responsibility it can be to choose a wide enough…
  • I Love You, Macaron Tea – Theodor Paris

    Jill Colonna
    22 Jun 2015 | 8:32 am
    I didn’t think I’d actually fall in love with tea. Can you imagine a tea with scents of macarons and pistachios? Heaven. On top of it, this unique brew is called “I Love You” – Je t’aime. The teas of Theodor Paris have been a very recent discovery of mine thanks to my friend, Francis for introducing me to Monsieur Leleu’s new creation, the Absolu Oolong.  And when I say discovery, it’s not just that his speciality teas are so different to anything else I’ve ever tasted; like drinking good wine, they’ve helped me learn…
  • First Bac Sucré Event, Rue du Bac Paris

    Jill Colonna
    17 Jun 2015 | 2:31 pm
    For sweet fans who love to awake the taste-buds and discover memorable unique pleasures in pastry, confiserie and chocolate, rue du Bac is your address in Paris this week. Running until Sunday 21 June, the Bac Sucré is the first ever event organised to celebrate the transformation of sugar by the famous artisans that have made this street become so special in the Rive Gauche. Just before the official opening yesterday evening by the Mayor of the 7th Arrondissement, Rachida Dati, I made my way starting from the Rue du Bac metro, popping in to the first chocolate shops. First stop,…
  • Le Bac Sucré – 16-21 June, Rue du Bac Paris

    Jill Colonna
    14 Jun 2015 | 6:28 am
    For the very first time, Paris’s most famous gourmet street is holding a festival this week, entitled Le Bac Sucré. From Tuesday 16 to Sunday 21 June, the Rue du Bac will be demonstrating its glorious deliciousness to the public. Situated on the left bank (Rive Gauche) south of the River Seine, the Rue du Bac is one of the sweetest streets of Paris, with an astonishing high concentration of high-end pâtisseries and chocolate boutiques. So it’s not surprising that it’s featured prominently in Teatime in Paris! Naturally, the Mayor of the 7th arrondissement is proud to…
  • French Clafoutis – Baked Cherry Custard

    Jill Colonna
    11 Jun 2015 | 4:14 am
    Clafoutis is one of my French Mother-in-law’s specialities. It’s also one of my husband’s favourite desserts.  When we visit Antoine’s parents in Provence in the summer, Madeleine proudly makes a point of rustling up her baked cherry custard finale for son grand, her eldest son. Call me a Scottish ostrich who hides her head in the hot sand but, as a result, I have always shied away from serving it at home. Until fairly recently. Would you believe I finally plucked up the courage to make this ridiculously easy pudding after twenty years? What was I imagining?
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    Bread Making Guide

  • The Complete Guide to Making Gluten-Free Bread

    15 Jun 2015 | 5:02 pm
    The Complete Guide to Making Gluten-Free Bread While most people have no problems consuming gluten, about 1% of the population cannot tolerate this protein found in wheat, barley, rye, and malts. People with celiac disease, or just people with gluten sensitivities, are left tired, bloated, and achy when they consume protein. Their gluten intolerance makes finding tasty, gluten-free food very difficult, especially bread. Gluten Free White Bread If you ever try to find a tasty gluten-free bread from your grocery store, then you will understand that it is an impossible task. They just don’t…
  • What Every Baker Must Know About Wheat Flour

    4 Jun 2015 | 3:50 pm
    What Every Baker Must Know About Wheat Flour Whether you are making bread by hand or baking with a bread machine, flour is by far the most important ingredient in bread making you need to pay attention to. The type of flour and the amount you use will determine whether the bread is soft and tender, or tough and crusty. But many recipes have very little information concerning flour. Different types of flour have different tendencies; switching from one kind to another will definitely affect the end result. Different Kinds of Wheat Flour Furthermore, the overwhelming variety of options for…
  • Breadman TR520 Programmable Bread Maker Review

    3 Jun 2015 | 2:36 am
    The Breadman TR520 Bread Maker is an inexpensive and fairly basic model that does its job well enough. On Amazon, this bread machine costs about $50-$70, which makes it one of the cheapest options on the market. Although the cost is definitely low, it has all the functions you can expect from a modern bread maker. This bread machine is nothing fancy. But its consistent delivery makes the Breadman TR520 a great choice for amateurs and casual bakers. Let's take a look at the Pros and Cons: Breadman TR520 The Pros Consistent Quality The Breadman TR520's main selling point is that it makes…
  • Hamilton Beach HomeBaker 29882 Breadmaker Review

    29 May 2015 | 7:45 pm
    The Hamilton Beach 29882 Bread maker is one of the cheapest bread machines you can find at any large retailer or online store. At around $40-$60, this bread machine has one of the best values because of all the fantastic features you would expect from a 21st century bread maker. It has 12 baking programs, 13 hour delay timer, auto-warmer, and an audible beeper to alert you when to add in extra ingredients such as dried fruits and nuts. If you are looking for a simple bread machine that gets the job done, the Hamilton Beach 29882 is an excellent buy at an excellent price. Let's take a…
  • The Healthiest Whole Wheat Bread

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