Baking

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  • Party pics: SurvivALOHA Paina

    Frolic Hawaii» Baker’s Hours
    Ed Morita
    24 Sep 2014 | 4:37 pm
    Highway Inn in Kaka‘ako played host to a unique launch party for Brother Noland Conjugation’s new book, “The Hawaiian Survival Handbook.” Featuring food gathered by Conjugation and prepared by the Highway Inn staff, guest were also treated to live performances by Raiatea Helm, John Cruz and Henry Kapono. Here’s a look at Brother Noland’s SurvivALOHA Pa‘ina:   Brother Noland performing //www.youtube.com/watch?v=IBTRklWTuSA
  • The secret ingredient chefs won’t admit using

    Flourish - King Arthur Flour's blog
    PJ Hamel
    30 Sep 2014 | 10:01 pm
    The New York Daily News reports Chef Michele Weber, of Manhattan’s Upper West Side restaurant Good Enough to Eat, plows through four cases of it a week, making “Crack Dip” and her special scrambled eggs. Chef Ron Eyester, from Rosebud in Atlanta: “I use it in my restaurant mac and cheese – it’s so creamy – but we don’t say that on the menu description.” - Every Day with Rachael Ray. And last winter, when there was a shortage of this key ingredient just before the Super Bowl, the Today Show urged consumers not to resort to hoarding – their…
  • Butterscotch Oatmeal Sandwich Cookies

    Bake or Break
    Jennifer McHenry
    29 Sep 2014 | 9:08 am
    I have a long-standing love of cookie baking. As you can see, it happens quite a bit in my kitchen. Baking cookies for a good cause is even better. September is Childhood Cancer Awareness Month. When OXO asked again this year if I'd like to bake some cookies to benefit Cookies for Kids' Cancer, I immediately signed up. So, let's talk cookies! The cookies you see here are fairly traditional oatmeal cookies, and my basic go-to oatmeal cookie recipe. They are chewy cookies with lots of oats and a touch of cinnamon. If you are a fan of oatmeal cookies, you'd be more than happy just making a batch…
  • Complete beginner question!

    The Fresh Loaf
    sarsies
    1 Oct 2014 | 4:48 am
    Complete beginner question!Submitted by sarsies on October 1, 2014 - 4:48am.I made half rye/half white bread dough, below is the recipe (doubled up for two loaves)1kg flour (500g strong white and 500g of rye)2 tsp quick yeast600ml tepid water2 tsp saltHaving made the dough, I kneaded well for five minutes (it still seemed slightly on the sticky side), covered with a tea-towel and let it rise for an hour. It did double in size. I then punched down the dough and separated it into two loaves. I wrapped these, froze one and put one in the fridge over-night. The next day I took the wrapped one…
  • Healthy and Hearty Southwestern Chicken Soup

    Sugarlaws
    katy
    1 Oct 2014 | 3:26 am
    As the weather gets chillier, there’s nothing more delicious than a warm, hearty soup recipe! This delicious dish is somewhere between a soup and a stew — it’s easily hearty enough to work as a full meal, and it’s full of nutritious and substantial ingredients like beans and chicken. I bet you wouldn’t think of beans as a skin-friendly ingredient, but actually they are! Beans are full of biotin, which helps your skin look younger and healthier (a bioltin deficiency can make your skin dry and brittle). And this recipe also has tomatoes, which naturally protect…
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    Frolic Hawaii» Baker’s Hours

  • Party pics: SurvivALOHA Paina

    Ed Morita
    24 Sep 2014 | 4:37 pm
    Highway Inn in Kaka‘ako played host to a unique launch party for Brother Noland Conjugation’s new book, “The Hawaiian Survival Handbook.” Featuring food gathered by Conjugation and prepared by the Highway Inn staff, guest were also treated to live performances by Raiatea Helm, John Cruz and Henry Kapono. Here’s a look at Brother Noland’s SurvivALOHA Pa‘ina:   Brother Noland performing //www.youtube.com/watch?v=IBTRklWTuSA
  • Brother Noland’s ‘Survival Handbook’

    Ed Morita
    22 Sep 2014 | 11:00 am
    “How to survive a shark attack” and “how to find water” are just a few of the entries included in “The Hawaiian Survival Handbook.” The new book by local musician Brother Noland Conjugation is a compilation of general survival knowledge he learned throughout his life hunting and foraging from the land and sea. The book isn’t really intended to be a survival guide, however. “Chances are you won’t ever have to escape a charging wild boar, or make a fire without matches, or fight off a tiger shark,” Conjugation writes. “…it…
  • The Tokachi Food Challenge

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

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

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

  • The secret ingredient chefs won’t admit using

    PJ Hamel
    30 Sep 2014 | 10:01 pm
    The New York Daily News reports Chef Michele Weber, of Manhattan’s Upper West Side restaurant Good Enough to Eat, plows through four cases of it a week, making “Crack Dip” and her special scrambled eggs. Chef Ron Eyester, from Rosebud in Atlanta: “I use it in my restaurant mac and cheese – it’s so creamy – but we don’t say that on the menu description.” - Every Day with Rachael Ray. And last winter, when there was a shortage of this key ingredient just before the Super Bowl, the Today Show urged consumers not to resort to hoarding – their…
  • Salted Caramel-Apple Profiteroles

    PJ Hamel
    29 Sep 2014 | 10:01 pm
    You know how things sound so much fancier – more festive, even more exciting – when you say them in a foreign language? Say “spaghetti with tomato sauce.” Now, say “pasta marinara.” See what I mean? Or “petits pois.” Fairly rolls off the tongue, doesn’t it? Unlike “peas.” Or even the more refined “baby peas.” And then there’s the lofty profiterole (say pruh-FIT-uh-roll), denizen of mid-scale restaurants coast to coast. OK, in plain English, it’s a cream puff shell stuffed with ice cream and drizzled (or more…
  • Apple Cider Caramels

    PJ Hamel
    27 Sep 2014 | 10:01 pm
    Salted caramel. It’s all the rage, isn’t it? Salted caramel sauce. Salted caramel whoopie pies. Salted caramel éclairs. Sweet Corn Ice Cream with Salted Caramel Swirl and Chocolate Covered Potato Chips (I kid you not – go ahead, Google it.) And then there’s “plain old” salted caramels. Which are neither plain (they’re devastatingly good), nor old (as far as caramel candies go, the salted version is a babe in the woods. Just ask Kraft). Our Baker’s Store in Norwich, VT sells Red Kite Sea Salt Caramels which are (and I reserve this approbation for…
  • Cinnamon Applesauce

    MaryJane Robbins
    26 Sep 2014 | 10:01 pm
    It’s cold, rainy, and 52°F here in Vermont today. I’m wearing my furry clogs and drinking a frothy mocha to keep the chill away. But it’s not quite enough. I really want applesauce. Not just any old applesauce, and certainly not jarred applesauce. I want my Dad’s applesauce from when I was growing up. Growing up, my family wasn’t affluent; indeed, far from it. Individual bags of chips or cans of soda were treats reserved for field trips; and self-serve sizes of desserts and snacks simply didn’t exist for us. Instead, family-style was the way to go, and DIY…
  • Gluten-Free Cinnamon Apple Bread

    Alyssa Rimmer
    25 Sep 2014 | 10:01 pm
    This post marks the debut of our newest blogger, Alyssa Rimmer. Alyssa has been eating gluten-free for four years, and will share her recipes, tips, and techniques around gluten-free baking. Welcome, Alyssa! There’s something so beautiful about the changing of the seasons. My favorite is the transformation between summer and fall. The air is crisp when you step outside in the morning. The trees pop with color: brilliant reds, oranges and yellows. The wind whispers through the forest as it tumbles leaves to the earth. Autumn is also the time where we break out the chunky knit sweaters,…
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    Bake or Break

  • Butterscotch Oatmeal Sandwich Cookies

    Jennifer McHenry
    29 Sep 2014 | 9:08 am
    I have a long-standing love of cookie baking. As you can see, it happens quite a bit in my kitchen. Baking cookies for a good cause is even better. September is Childhood Cancer Awareness Month. When OXO asked again this year if I'd like to bake some cookies to benefit Cookies for Kids' Cancer, I immediately signed up. So, let's talk cookies! The cookies you see here are fairly traditional oatmeal cookies, and my basic go-to oatmeal cookie recipe. They are chewy cookies with lots of oats and a touch of cinnamon. If you are a fan of oatmeal cookies, you'd be more than happy just making a batch…
  • Spice Cake Doughnuts with Vanilla Bean Glaze

    Jennifer McHenry
    25 Sep 2014 | 10:19 am
    Happy fall, everyone! This is my favorite time of year, with its cool days, changing leaves, and great clothes. It won't be long until you'll find me in our neighborhood park taking endless photos of leaves and sipping a hot chocolate, all while wearing some new favorite scarf, sweater, and boots. And, of course, I love fall baking. Besides the obvious apples and pears, there are some flavors that I tend to associate with fall. One of my favorite fall flavors is actually a combination of flavors, specifically spices. Combine some cinnamon, nutmeg, allspice, etc., and I'm positively giddy. I…
  • My Trip to Seattle, Krusteaz, and IFBC

    Jennifer McHenry
    24 Sep 2014 | 10:21 am
    For those of you who follow me on Instagram or Twitter, you hopefully enjoyed following along with my recent trip to Seattle. When Krusteaz asked me to fly to Seattle to attend IFBC (International Food Bloggers Conference) and tour the Krusteaz facilities, I very excitedly agreed. I'd never been to Seattle or gone to a big blogger conference. Also, I always find it so interesting to visit a brand and see how everything works. We hit the ground running on Friday morning with a trip to Krusteaz for breakfast and a tour of the facilities. We got to hear the history of the company (Did you know…
  • Mini No-Bake Chocolate Cheesecakes

    Jennifer McHenry
    22 Sep 2014 | 3:00 am
    I never need much of an excuse to make mini desserts, but today's tiny sweets are for a very special occasion. My friend Lauren of Keep it Sweet Desserts is having a baby boy, and a bunch of us are surprising her with a virtual shower featuring all things mini! I went all out chocolate with these little guys. I started with a simple chocolate cookie crust and then topped it with a wonderfully simple no-bake chocolate cheesecake filling. They have such a wonderful chocolate flavor and they are so smooth and creamy and cool. I used my mini cheesecake pan for these minis. It's such a great pan…
  • Caramel Crumb Coffee Cake

    Jennifer McHenry
    18 Sep 2014 | 6:00 am
    Every time I bake a coffee cake, I envision myself sitting on our serene rooftop wearing a big, thick cardigan and sipping hot coffee while I eat a dainty slice of said coffee cake. In reality, there are some issues with that image. First of all, who has time to sit around? Secondly, the construction on our block makes our rooftop anything but serene these days. Also, I don't drink coffee. The one thing that's so perfectly right about that image is the presence of coffee cake, although not usually a dainty slice. I have a long-standing baking/eating love of coffee cake. They appeal to me on…
 
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    The Fresh Loaf

  • Complete beginner question!

    sarsies
    1 Oct 2014 | 4:48 am
    Complete beginner question!Submitted by sarsies on October 1, 2014 - 4:48am.I made half rye/half white bread dough, below is the recipe (doubled up for two loaves)1kg flour (500g strong white and 500g of rye)2 tsp quick yeast600ml tepid water2 tsp saltHaving made the dough, I kneaded well for five minutes (it still seemed slightly on the sticky side), covered with a tea-towel and let it rise for an hour. It did double in size. I then punched down the dough and separated it into two loaves. I wrapped these, froze one and put one in the fridge over-night. The next day I took the wrapped one…
  • Feeding the starter, lazy yeast?

    Grobread
    1 Oct 2014 | 4:27 am
    Feeding the starter, lazy yeast?Submitted by Grobread on October 1, 2014 - 4:27am.I keep a small amount of starter in the fridge and bake two or three times a week. Most of the times I use all of it and expand as nessesary, instead of just taking a small part and feeding the rest. I allways do at least one expasion at room temperature before using it; for example, if I'm going to bake one 800 gram loaf, I know I need 160 grams of starter (20%), so I take 80 grams and double it with equal weight flour and water, or take 53 grams and triple it. If the starter is ripe, even if it has been in the…
  • Aluminium cookware online

    RigobertoRosin
    1 Oct 2014 | 3:35 am
    Aluminium cookware online Submitted by RigobertoRosin on October 1, 2014 - 3:35am.Get one of the aluminium cookware for your wife now. No, you do not have to go out to the shops and stores searching out for them. Just connect your internet guys! You would be able to see that the collection of various types of aluminium cookware available on the online stores is much more than that available in any of the shops and stores that you would visit to buy these products. Hence, the best option for you to buy the cookware is to buy aluminium cookware online. Yes, just go to one of these popular…
  • Cranberries, Figs,Raisins, Currants and Whole Wheat

    Janetcook
    30 Sep 2014 | 9:49 pm
    Cranberries, Figs,Raisins, Currants and Whole WheatSubmitted by Janetcook on September 30, 2014 - 9:49pm.A few weeks back yozzause/Derek mentioned a 'local' cookbook, BOURKE STREET BAKERY, in his blog and it caught my attention.  I wasn't able to obtain a copy of the book from my local library so, to satisfy my curiosity, I plunged in and actually purchased a copy sight unseen. Luckily the risk was well worth it.  A real beauty in appearance and all that it contains within its covers.  No corners cut in publishing this tome. This past week I set about baking several of the loaves…
  • Best baking class in Manila

    MissInessa
    30 Sep 2014 | 8:07 pm
    Best baking class in ManilaSubmitted by MissInessa on September 30, 2014 - 8:07pm.hi thereim a restaurant owner from Sabah, the east of Malaysia.My family and i are making our ways to Manila this October for business. We will be there for a week or so..i'd also like to take this oppurtunity to join baking classes in Makati area(if any). im interested in cake baking including the super moist chocolate cake that ive had on my previous trip to Manila. It was really and i mean REALLY super moist with yummylicious gooey choc fudge topping.Does anyone know any good baking classes In town?really…
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    Sugarlaws

  • Healthy and Hearty Southwestern Chicken Soup

    katy
    1 Oct 2014 | 3:26 am
    As the weather gets chillier, there’s nothing more delicious than a warm, hearty soup recipe! This delicious dish is somewhere between a soup and a stew — it’s easily hearty enough to work as a full meal, and it’s full of nutritious and substantial ingredients like beans and chicken. I bet you wouldn’t think of beans as a skin-friendly ingredient, but actually they are! Beans are full of biotin, which helps your skin look younger and healthier (a bioltin deficiency can make your skin dry and brittle). And this recipe also has tomatoes, which naturally protect…
  • band-aids that make mom proud

    katy
    29 Sep 2014 | 3:57 am
    Do you see that band-aid? It’s not often that a mom is excited to see a band-aid on her baby.  In fact, I’d venture to say that it’s exactly *never* that a mom greets a sight like this with a smile. With one exception. When those band-aids are there after your baby’s four-month vaccines. See, here’s the thing.  If you look at Facebook or sometimes even the news, you might think that there’s actually some medical controversy over whether or not you should vaccinate your kids. AND YOU WOULD BE WRONG. Let’s be clear: Vaccines save lives. …
  • in the tropics

    katy
    25 Sep 2014 | 9:45 am
    Fall is my favorite time of the year in Texas — when the heat and humidity of the deep summer melts away, it feels like I’m living in a tropical paradise.  The weather calls for light dresses and tank tops, and the days are long and sunny until daylight savings hits.  As much as I miss the changing seasons in the Northeast, I love my long summers here in the south! And what better pick for a late summer night than these mirrored Foster Grant aviators?  These have been my favorite sunglasses all summer long, and they’re not going away anytime soon!  I love…
  • wear to work: fall suiting

    katy
    23 Sep 2014 | 3:36 am
    A pet peeve of mine about the fashion industry: its idea of “suiting” tends to be completely absurd. For many years, I worked in law firms where a suit was not just expected but actually required — and even on days when I could get away with “business casual,” a suit was still mandatory for days when I’d be in court. I was constantly looking for suits that were not only appropriate, but were actually somewhat cute — and let me tell you, it was tough. See, the fashion world hears “suit” and gives you this: Turn on your JavaScript to view…
  • 3 Must-Haves for a Healthy Adult Slumber Party

    katy
    22 Sep 2014 | 3:07 am
    With the dogs and the baby, some days it feels like every night is a slumber party at our house!  Evenings are the best time to de-stress after our busy days, but sometimes it’s hard to remember to take time to relax at the end of a long day or week. But a few small tweaks to your evening routine can bring terrific benefits for your mind, body, and skin!  Setting aside an hour every night for a peaceful, slumber-party ritual will leave you refreshed, calm, and ready to sleep like a baby. When you’re having a particularly stressful week, take a little time to indulge in one…
 
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    My Sweet and Saucy

  • Behind the Scenes @Sweet & Saucy Shop: Kyong’s Wafer Paper Trio

    admin
    27 Sep 2014 | 7:48 pm
    Hey there! How’s the beginning of fall treating you? Us, we’re suuuuper busy! The beginning of fall brings us tolerable temperatures, and everyone’s rushing to get their weddings in before it gets too cold, so we’ve been working our buns off! So anyway, to the important stuff… This week, we’ve got a special treat: Though, we slightly misled you by the title; we’re not showing you a full step-by-step of all three cakes. However, we are going to show you some tricks Kyong used to create these beauties. These are the sketches Kyong designed for the…
  • Behind the Scenes @ Sweet & Saucy Shop: How to Make a Bow

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

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

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

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

  • Gluten-Free Pumpkin Chocolate Chip Bread

    28 Sep 2014 | 6:16 pm
    On the first cool fallish day, both Nathaniel and I start craving pumpkin chocolate chip bread. I went looking for untraditional versions of the recipe and found a gluten-free, vegan cookie recipe. I didn't need it to be vegan.  I didn't particularly need it to be gluten-free, but I still had a shelf of non-gluten flours from a cookbook review project I had done, so I decided to make a version of it.  From the original recipe, I added an egg (no longer vegan) and used non-vegan butter for the fat. I went with coconut sugar instead of palm sugar, and used sugar-free chocolate…
  • Pumpkin Protein Pancakes

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

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

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

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

  • The Absolute Best & Simplest Device for Cracking Eggs

    1 Oct 2014 | 7:30 am
    I am a fool for equipment that does the best possible job and this is IT! Prior to receiving the Crack'em I found that the best way to crack eggs was to set a paper towel on the counter and rap the side of the egg sharply against it. There was always a question of just how sharp a rap was required and also, very quickly, the towel got saturated with dripping egg white, especially when several eggs needed to be cracked. The Crack'em is a small tray with a single slightly raised edge that works effortlessly to crack the egg, catching all the drips so that you lose none of the egg white. The…
  • Upcoming Fall Appearances and Events for The Baking Bible

    28 Sep 2014 | 1:17 pm
    This listing of events will be updated as things are added. Woody and I are so excited about meeting you all. Most of the events are open to the public free of charge. Those with links or where indicated are the ones with the fees. Rose Levy Beranbaum's Book Signing Events for THE BAKING BIBLE (Published by Houghton Mifflin Harcourt; on sale November 4th, 2014) Wellesley, MA Wednesday, November 5th, 9:45 am Authors on Stage in Wellesley: Beranbaum, Enger, Merkin Wellesley College Club New York, NY Wednesday, November 5th, 6 pm Book Launch Party at Whisk NYC 933 Broadway (between 21st and 22nd…
  • The Evolution of a Special Sweater

    27 Sep 2014 | 7:30 am
    It's been a whole year since we moved to Hope--a year of construction and massive reorganization. I am grateful that only one thing was lost during the move but why did it have to be a box of my hand knit sweaters! The one I missed the most was spun from cashmere and silk. It was hand dyed and spun by Trish Andersen of Tanglewood Fiber Creations and the color was called Columbia Gorgeous. The yarn was a dream to work with. It was soft with a slight spring to it that when worn felt like an embrace. After mourning it's loss for the umpteenth time, I decided to ask Trish if I could order…
  • People Magazine Listing for the Baking Bible

    25 Sep 2014 | 11:47 am
    People Magazine has included The Baking Bible as one of the 16 must-have cookbooks. "The gigantic beautiful dictionary delivers on the title's promise: This is the bible of baking." And for a TBT (Throw Back Thursday) here's the photo from when The Cake Biblein 1988.
  • Beautiful Review in Martha Stewart Living

    23 Sep 2014 | 8:40 am
 
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    Nosh With Me

  • Snickerdoodle Bundt Cake

    Hilary
    21 Sep 2014 | 4:02 pm
    I’ve made this cake twice in the last week, it’s that good and tastes like a really soft snickerdoodle cookie. The outside has a slightly crunchy texture from the cinnamon and sugar, and the inside is super moist and crumbly. To make it even better, it doesn’t require much prep and is simple to make. […]
  • Santa Barbara Vino Train

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

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

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

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

  • Caramel Apple Oreos, reviewed

    Nicole
    30 Sep 2014 | 3:48 pm
    Caramel apples are a fantastic fall treat, with a delicious combination of crispy, juicy apples and sticky, buttery caramel. I use the combination of the two flavors in all kinds of baked goods, including mini cakes, and even in drinks, like Salted Caramel Apple Cider. Since caramel and apples are such a good match, it’s not surprising that I’m not the only one who decided to see how far they could take the idea. Nabisco released a limited edition Caramel Apple Oreo flavor this fall and – as is often the case with strangely flavored Oreos – I couldn’t resist…
  • Judging at the 2014 LA County Fair: Gold Medal Flour Cookie Contest!

    Nicole
    30 Sep 2014 | 12:10 pm
    Every year, I am privileged to serve as a judge of some of the culinary competitions at the Los Angeles County Fair and this year was no exception. Although I like to try to make several trips out to the fair over the course of the month that it is open, this year I was only able to make it out for the last weekend of contests. This meant that I didn’t judge quite as many contests as some years, but it also meant that I lucked out and hit the only cool weekend of the fair where temperatures stayed below 100F. In my first contest of the day, I ate my way through nearly two dozen pumpkin…
  • Salted Caramel Apple Mini Bundt Cakes

    Nicole
    29 Sep 2014 | 1:19 pm
    Candied apples were never my cup of tea. The contrast between the sweet exterior and the fresh apple always seemed too one dimensional to me. Caramel apples, on the other hand, deliver a wonderful contrast between crisp, juicy, sweet-tart apples and rich, soft, buttery caramel that is perfectly indulgent. I often make them in the fall, as the summertime heat can make the caramels too sticky to enjoy, and I also like to use the flavor combination of apples and caramel in other baked goods. These Salted Caramel Apple Mini Bundt Cakes are definitely inspired by caramel apples, but they’re…
  • Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery

    Nicole
    29 Sep 2014 | 7:10 am
    When you talk about desserts, you will often hear people proclaiming that they don’t like sweet things and that, therefore, they don’t like dessert. Desserts are often sweet, but there is a big difference between a treat that is well-balanced and flavorful and something that just delivers a mouthful of sugar. One of the keys to a balanced dessert is knowing how to introduce a little bit of salt to contrast with the sweetness of a recipe and to help the flavors of the individual ingredients pop. In Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery,…
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    Cream Puffs In Venice

  • What I Did on My Summer Vacation, 2014 Edition

    admin
    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

    admin
    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…
  • Jump Right In

    admin
    19 May 2014 | 7:36 pm
    I have been holding on to this post, impatiently, for that right moment. You know that moment when everything is aligned, the timing is perfect, people are waiting with baited breath and you just know the moment is right. The moment in question is the one where spring arrives, with complete finality. Spring is lovely, if albeit short, and there is nothing quite like those first few days where the temperature is finally not cold anymore, all of nature aligns itself to start bursting forth and you simply know that you won't have to deal with frost warnings for at least next four or five months.
  • Misura Giveaway!

    admin
    23 Apr 2014 | 8:44 pm
    [Thanks to everyone that entered. Contest is now closed. Winner will be announced soon!] It could be my failing memory or the fact that I've been blogging for so long but I do believe that this is my first proper giveaway on Cream Puffs in Venice! The kind people at Misura Canada contacted me not too long ago to see if I would be interested in offering a product giveaway. We use Misura products in our home (Mammina, especially, enjoys them) and my immediate answer was a resounding yes! I came home one day after work to find a beautiful package waiting for me by the door filled with Misura…
  • Buona Pasqua! Happy Easter! 2014 Edition.

    admin
    20 Apr 2014 | 7:45 am
    From Cream Puff and family, I am sending my wishes for a happy and healthy Easter to all of you. I hope the sun is shining and that the flowers are in bloom, wherever you are! I'll be back tomorrow with recipes for all these wonderful treats. Buona Pasqua! Happy Easter!
 
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    Cupcake Project

  • Flourless Chocolate Pumpkin Pie

    Stef
    26 Sep 2014 | 10:24 am
    Flourless chocolate pumpkin pie is the pumpkin pie for chocolate lovers.  It’s a traditional pumpkin pie (any pumpkin pie recipe will work) baked right on top of a layer of flourless chocolate cake.  Each bite brings you intense chocolate plus classic fall pumpkin pie goodness.  Serve it hot or serve it cold – you can’t go wrong!  Bonus:  If you use a gluten-free pie crust, the whole thing is gluten-free. It took a little experimentation to figure out the best way to make this flourless chocolate pumpkin pie.  I first tried pre-baking the crust, then pre-baking the…
  • Skillet Cornbread Apple Cobbler

    Stef
    23 Sep 2014 | 10:03 am
    Brown sugar dusted apples, cornbread, and cinnamon ice cream paint a picture of fall; all that’s missing is the bluegrass band on a stage framed with crimson leaves. My skillet cornbread apple cobbler is made much like traditional cobbler, but I used big chunks of sweet cornbread instead of the typical crumb topping!  How can you go wrong with cornbread?  Answer: You can’t!Read the full article here
  • Win a Free Cupcake Class from Craftsy

    Stef
    20 Sep 2014 | 7:24 am
    I’ve been telling you about amazing Craftsy courses for almost year and this is the first time I’ve shared a cupcake class.  It’s about time.  :) Today, I get to give away a free Craftsy cupcake class with Jennifer Shea!Read the full article here
  • One Minute Waffle Iron Baked Apples

    Stef
    17 Sep 2014 | 12:40 pm
    Waffle iron baked apples so are fun, easy, and healthy that they could quickly become a new staple around here.  They take just one minute to make and all you need is an apple, a little sugar, and a waffle iron. The timing worked out perfectly for my discovery of waffle iron baked apples.Read the full article here
  • Bread Pudding Pie and a Vegan Wet Nelly

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

  • Caractère de Cochon: Ham & Charcuterie Shop in Paris

    David
    29 Sep 2014 | 12:04 am
    Many times, I’ve walked by Caractère de Cochon, a slip of a place on a side street, just next to the earnest Marché des Enfants Rouges, in the ever-growing hipper upper haut (upper) Marais, and wondered about the cave à jambons jam-packed with hams of all sorts hanging in the window and from the rafters. But I’ve never stepped inside. But recently I was talking to my friend Jennifer, and she’d mentioned the place in glowing terms, letting me know it was, indeed, an amazing emporium dedicated to all-things-ham. So we made a date to go. However as (my) luck would have it,…
  • Paris Booksigning at Treize…a baker’s dozen, this Sunday

    David
    28 Sep 2014 | 11:55 pm
    This coming weekend I’ll be at Treize…a baker’s dozen, in Paris on Sunday, October 5th, from noon to 1pm. I’ll be signing copies of My Paris Kitchen at one of the latest, and sweetest, cafés in Paris – Treize…a baker’s dozen. Located in a gorgeous Left Bank courtyard, Treize…a baker’s dozen, where owner and chef Laurel Sanderson charms locals and expats with her home-style cooking, much of it rooted in flavors from her native South Carolina. Yet blended with a French sensibility, and French ingredients. The café serves lunch, brunch and…
  • Helene’s Brownies

    David
    25 Sep 2014 | 12:30 am
    The French do a lot of baked goods very well. if you’ve been to Paris, you don’t need me to tell you that with over 1300 bakeries in Paris, it’s not hard to find a pastry or baked good on every block that will be more satisfying than you can imagine. One of the rare baked goods that the French haven’t quite mastered are les brownies. If you see them in bakeries and try one, you’ll find they’re often on the pas humid side. I’m not sure why, because they’re simple to make, and don’t require any special techniques: You just stir everything…
  • Six Books I’ve Been Enjoying

    David
    22 Sep 2014 | 3:48 am
    Stacks and stack of books are piled up here and there, in every possible space around my apartment. I can’t help it — I love books! I’ve got books on my nightstand, there are three stacks on my coffee table (and two precariously high stacks next to the sofa), and, of course, several on my kitchen counter with recipes that I’ve bookmarked. It’s not possible to write about all of them – that post would be as long as a whole book – but here are a few that I found especially interesting. 50 Foods: The Essentials of Good Taste by Ed Behr I haven’t read 50…
  • New York City and Brooklyn Dining

    David
    18 Sep 2014 | 7:33 am
    Just got back from a covert trip to New York. It was so top-secret that even I didn’t know about it. The trip happened in a flash and I barely got to see anyone. It was work, work, work. But a guy has to eat, right? And I think it says somewhere in the constitution of the United States that we all have the right to have abundant access to corn on the cob in the summer. And I dove into as many ears of it as I could, as well as heirloom tomatoes, that I picked up at the resplendent New York City greenmarkets. After my memory card failure from my last trip, I decided to go camera-less, and go…
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    ChocolateMission

  • October 1st: Terry's Chocolate Orange Minis

    James Edwards
    30 Sep 2014 | 11:00 pm
    Kcal 525 Fat 27.5g Fat(sats) 17.0g Carbs 62.0g (per 100.0g)Terry's Chocolate Orange is a funny old brand isn't it!? It exists in a very odd capacity in that for the most part of the year it goes about it's business almost unheard of and then Christmas time comes and BOOM you almost can't escape seeing them in the shops. They must sell them by the hat full around November/December time and this year it's likely the brand is going to be more visible given that Mondelez have just released an all new Terry's Chocolate Orange product ripe for sharing (excuse the dodgy pun there!).The new format…
  • September 29th: Oreo Mint Fudge Cremes

    James Edwards
    28 Sep 2014 | 11:00 pm
    Kcal 180 Fat 9.0g Fat(sats) 5.0g Carbs 25.0g (per 3 cookies)We have good news and bad news today folks! The bad news is that we've come to the end of our latest Oreo stacked sampling package from our good friends @AmericanSoda :( :( Booo! The good news is that we kept the very best until last - these simply amazing Oreo Mint Fudge Cremes. These 'fudge covered chocolate cookies with mint flavoured creme' are the latest flavour we have tried from Oreo's alternative Fudge Cremes range. Given how much we loved the originals we couldn't wait to try them.We received the Mint Fudge Cremes in the…
  • September 26th: Lindt Excellence Lime Intense

    James Edwards
    25 Sep 2014 | 11:00 pm
    Kcal 519 Fat 31.0g Fat(sats) 18.0g Carbs 50.0g (per 100.0g)Whenever the @ChocMission team hear that a new Lindt Excellence bar has hit the supermarket shelves there is always a great deal of excitement amongst us all. We regard the Lindt Excellence range as one of the most consistent in terms of it's quality, you need only check out the review archive to see just how many of the Lindt Excellence bars have scored really well on @ChocMission rating system. This week some of our team got to try this all new Lindt Excellence Lime Intense bar.We found this new 100.0g bar on sale in our local Tesco…
  • September 24th: Hotel Chocolat Squirrel's Stash

    James Edwards
    23 Sep 2014 | 11:00 pm
    We told you guys all last week that Summer was over and the Autumn has well an truly set in. Well to stave off our post Summer blues we've been consoling ourselves with all the latest treats we've managed to get our hands on from our friends over @HotelChocolat. Taking the limelight today is their all new Hotel Chocolat Squirrel's Stash - a product so woefully described on pack as 'a collection of filled chocolates' .... how terribly understated.The 60.0g pack comprised of 5 chocolates - 2 creamy caramel-filled Walnuts and 2 pralines filled hazelnuts. On the face of things they looked…
  • September 22nd: Cadbury Roses Limited Edition Sharing Bags

    James Edwards
    21 Sep 2014 | 11:00 pm
    Golden Barrels - Kcal 103 Fat 5.0g Fat(sats) 2.9g Carbs 13.5g (per 2 chocolates)Strawberry Dreams - Kcal 103 Fat 3.7g Fat(sats) 2.2g Carbs 16.5g (per 2 chocolates)It's not a real Christmas without a Cadbury Roses tin doing the rounds in our @ChocMission offices. We love pretty much all Cadbury chocolate but even with us seasoned Cadbury lovers we do have our favourites when it comes to the famous Roses selection. Cadbury to their credit have managed to pick the flavours we have our strongest opinions on for their new Limited Edition Cadbury Roses sharing bags.For a limited time only here in…
 
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    CakeJournal.com

  • Fondant Frills with Maggie Austin: A Craftsy Class Review

    Rose
    30 Sep 2014 | 6:16 am
    I cannot believe I waited so long to take this class, but finally I’ve watched Fondant Frills with Maggie Austin.   I might be wrong, but it seems like this class has been around for awhile and for whatever reason, I never got it… until now! Considering the amount of ruffles cakes I’ve done over… [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…
  • How to Make Chocolate Popcorn Cake

    Farwa & Abeer
    23 Sep 2014 | 6:09 am
    This cake probably sounds crazy but OMG! It was sooooo good! A rich chocolate cake covered in a luscious frosting and topped off with rich chocolate ganache and spicy popcorn. This cake is sweet, salty, spicy, buttery and crunchy! Print Chocolate Popcorn Cake A rich chocolate cake covered in a luscious frosting and topped off… [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 Chocolate Popcorn…
  • White Sour Cream Cake Recipe

    Rose
    16 Sep 2014 | 6:41 am
    I know there’s a lot of controversy over using cake mixes vs. baking from scratch, but I have to tell you – I am a cake mix girl!   The recipes are reliable and my clients absolutely love the flavor!  This White Sour Cream Cake is delicious, sturdy, and it never fails me! For the… [read more...] Author information Rose I'm Rose and I blog over at Rose Bakes. I'm baker, cake decorator, wife, and homeschooling mommy to 6 wonderful children! My love of cakes started at the age of 13, I started a business in 2009 then my blog was born in 2012! It's how I to share my love of…
  • Wilton Method of Cake Decorating Review + 2 Week Membership

    Farwa & Abeer
    10 Sep 2014 | 8:47 am
    I recently got the opportunity to review Wilton Method of Cake decorating by Emily Tatak, hosted by Creative Bug and I was very excited. You can watch the promo of this class here:  http://youtu.be/zNfih5ZVttw I am very fond of Wilton supplies as well as their cake decorating classes. After all, it was one of those… [read more...] Author information Farwa & Abeer We are 2 of the biggest cake lovers you'll ever meet and obsessed with baking and cake decorating. We blog about all this and much more at Cakewhiz. TwitterFacebookGoogle+ The post Wilton Method of Cake Decorating Review +…
  • How to make a crybaby cake

    Farwa & Abeer
    8 Sep 2014 | 6:39 am
    Have you noticed how quickly a baby’s mood changes?! lol. One minute… they are happy and laughing and a minute later, they are crying their heart out…hehe. I think this crybaby cake says it all and it’s also great to serve at baby showers To make this cake, you will need the following supplies: Round… [read more...] Author information Farwa & Abeer We are 2 of the biggest cake lovers you'll ever meet and obsessed with baking and cake decorating. We blog about all this and much more at Cakewhiz. TwitterFacebookGoogle+ The post How to make a crybaby cake…
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    Cupcakes Take The Cake

  • Jimmy Carter, Peanut Butter And Other Nut Butter Cupcakes

    1 Oct 2014 | 6:37 am
    I saw this photo below of peanut butter cupcakes and I had to post. Today is former President Jimmy Carter's 90th birthday and he was a peanut farmer. If you do like peanut butter, then check out Peanut Butter & Co. I met Adam Shapiro who does publicity and events at Peanut Butter & Co last week at TECHmunch Atlanta. Peanut Butter & Co has other peanut butter flavors including Cinnamon Raisin
  • Cupcake Pop Culture Moment: SNL's Lazy Sunday

    30 Sep 2014 | 1:09 pm
    A lot of journalists have assumed that the apex of the cupcake trend in pop culture was the scene of Carrie Bradshaw having a cupcake outside Magnolia Bakery in Sex in the City. I beg to differ. In 2005, when many friends emailed me on a Sunday about the Saturday Night Live skit that aired the night before is when the cupcake moment in pop culture had happened. It also coincided with the start
  • Gluten-Free Lemon Blueberry Muffins From Mom Loves Baking

    30 Sep 2014 | 6:56 am
    I don't normally talk about cupcakes vs. muffins on Cupcakes Take The Cake. In the past, I have considered muffins to be "frenemies" in the baked goods world. However, I met Lise Ode of Mom Loves Baking at TECHmunch and she told me about her gluten-free Lemon-Blueberry Muffin recipe. Her recipe is so good that she is a finalist in the 47th Pillsbury Bake-Off this year. Lise is 1 of 100 finalists
  • Bourbon Pecan Pie Cupcake From Sugar Queen Cupcake

    29 Sep 2014 | 9:21 am
    Food photographers usually use a white or neutral background when taking photos, but when the cupcake is white and brown, the color red is appreciated. This bourbon pecan pie cupcake is from Sugar Queen Cupcakes in Plano, Texas. The photo is by Marie Z. Williams of Edible Photography.
  • Cookies and Cream Cheesecake Cupcakes By La Guinda Del Pastel

    28 Sep 2014 | 2:38 pm
    Inspired by Martha Stewart's cookbook, Martha Stewart's Cupcakes. These cookies and cream cheesecake cupcakes are made by Ana La Guinda del Pastel. Her blog is in Spanish, but you can use Google Translate to get the English version.
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    Cookie Madness

  • Luby’s Chocolate Icebox Pie

    Anna
    29 Sep 2014 | 6:32 am
    Having grown up in Texas, I’ve eaten at Luby’s Cafeteria more times than I can count. They’ve updated the menu to include healthier fare such as salads and grilled meat, but one thing that hasn’t changed much is their dessert section. Part of the fun of going through the line is and always has been […]
  • White Chocolate Dipped Pumpkin Spice Creme Oreos

    Anna
    27 Sep 2014 | 10:13 am
    There’s been some backlash towards pumpkin spice this week, but do yourself a favorite and don’t let the negativity put you off the new limited edition Pumpkin Spice Creme Oreos. They’re really good! Having been burned by some of the other flavors (Chocolate Chip Cookie Dough Oreos, I’m looking at you), the Pumpkin Spice Oreos […]
  • Fig & Walnut Loaf Cake

    Anna
    24 Sep 2014 | 8:03 am
    Today’s recipe is from The Triangle News and Observer.  It’s a fig cake, but instead of actual figs it gets its flavor and texture from fig preserves.  I had about 3/4 of a bottle of fig preserves leftover from another little cooking project, and since there are very few other places I use fig preserves, […]
 
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    Pink Cake Box Custom Cakes & more

  • 50th Birthday Nightmare Before Christmas Cake

    Anne Heap
    30 Sep 2014 | 7:05 pm
    October means Halloween and that means spooky and scary cakes! We love Halloween, and to kick off the festivities this cake pays homage to the great Tim Burton and musical film “The Nightmare Before Christmas” which appropriately takes place in Halloween Town! Corpse Bride Birthday Cake For further Halloween inspiration check out our top 5 Halloween cakes of all time! The post 50th Birthday Nightmare Before Christmas Cake appeared first on Pink Cake Box Custom Cakes & more.
  • Barnyard Birthday Cupcake Tower

    Anne Heap
    29 Sep 2014 | 7:55 pm
    Barnyard Topper Cake and Cupcake Stand Kelly celebrated her 50th birthday party at the family’s farm. The event was catered by Ronnies All American BBQ in Denville and to help complement the food and party location we created this barnyard themed topper with cupcakes. The topper is covered in grass green fondant and surrounded with a wooden fence, a cute brown horse and a big red barn on top. Along with the cake we included an assortment of cupcakes with cow print, lasso and cactus cutouts. Happy Birthday Kelly & Jim! The post Barnyard Birthday Cupcake Tower appeared first on Pink…
  • Classic Buttercream Wedding Cake

    Anne Heap
    28 Sep 2014 | 4:18 am
    We created a classic and simple buttercream wedding cake for a wedding celebration in Morristown, NJ. Classic Buttercream Wedding Cake The top tier is elongated and is decorated with vanilla buttercream pulled in a horizontal fashion. The next tier and bottom tier are covered in vertical pulled buttercream and include piped pearls at the base. Inside is almond cake with two layers of raspberry chambord buttercream and a middle layer of lemon cream cheese. Congratulations to the couple! The post Classic Buttercream Wedding Cake appeared first on Pink Cake Box Custom Cakes & more.
  • Nautical Themed Bar Mitzvah Cake

    Anne Heap
    24 Sep 2014 | 7:35 pm
    Zach’s Nautical Bar Mitzvah Cake Zach celebrated his Bar Mitzvah with this four tier nautical themed cake. The top tier is covered with a thick white rope wrapped and topped with Zach’s initials “ZEH”. Gold anchor with intertwined rope The next tier is covered in red fondant and is decorated with a golden anchor intertwined with white rope. A red and navy blue chevron pattern decorates the next tier and gold grommets and roping decorate the final navy blue tier. Mazel Tov Zach! The post Nautical Themed Bar Mitzvah Cake appeared first on Pink Cake Box Custom Cakes &…
  • Totally Terrific Teapot Cakes

    Debbie Zelasny
    22 Sep 2014 | 4:42 am
    Tea for two or two for tea?  No matter what you prefer, teapot cakes can certainly serve more than two guests, and they’re not just for tea parties!  Teapot cakes come in all shapes and sizes. They add a touch of whimsy and elegance to showers, birthday parties and themed events.  But don’t take my word for it- see for yourself!  Take a look at some of our favorite teapot cake designs and some of our cutest teacup favors, too. If you’re planning an afternoon tea for your bridal or baby shower, you can continue the theme with a gorgeous teapot cake.  Each one has a special touch,…
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    Recipe Girl

  • Caramel Bars with Crumb Topping

    Lori Lange
    1 Oct 2014 | 3:00 am
    This might be my new favorite dessert recipe:  Caramel Crumb Bars  It’s no secret that I’m completely obsessed with caramel.  Anything with caramel is such a draw for me… warm caramel syrup served over ice cream, good, old-fashioned, soft caramel candies, salted caramel ice cream and desserts just like these bars.  The only caramel dessert that isn’t so exciting to me is a caramel apple.  I like apples.  And I love caramels, but the thought of trying to bite into a caramel covered apple with drool dribbling down my chin is not a pretty one. How to make these…
  • Balsamic Sauteed Mushrooms

    Lori Lange
    30 Sep 2014 | 3:00 am
    I could munch on these as a side-dish to any meal- they’re deliciously addicting! >   Balsamic Mushrooms Do you like mushrooms?  No… I mean, do you REALLY LIKE MUSHROOMS?  Because if you really like mushrooms, then you’ll most likely love this easy side-dish recipe.  Baby bella mushrooms are simply sauteed with garlic and butter and olive oil.  A sweet mix of balsamic vinegar and brown sugar is mixed in at the end to glaze the mushrooms and give them their fabulous flavor.  I’d personally eat sauteed balsamic mushrooms in and around anything- every single…
  • Quinoa Stuffed Peppers

    Lori Lange
    29 Sep 2014 | 3:00 am
    Here’s a meatless, healthy dinner recipe for you:  Quinoa Stuffed Peppers. There are so many reasons to love today’s post.  It’s Monday, and everyone is happy on Monday, right?  Monday is known as “meatless Monday,” which is a nice stray away from your family’s usual meat-focused dinner, so I’ve got some beautiful quinoa stuffed peppers for you.  And we’re celebrating the new Skinnytaste Cookbook by my sweet and talented friend Gina Homolka. Listen to me now and trust what I’m going to say next.  The Skinnytaste Cookbook is…
  • Maple- Bacon Waffles

    Lori Lange
    26 Sep 2014 | 3:00 am
    Here’s a Sunday morning breakfast for you to enjoy with your family:  Maple- Bacon Waffles We are slightly obsessed with a few breakfast-related things in my house >> #1:  Sunday Morning Breakfast:  Ever since I was very little, Sunday mornings have been reserved for doing something very special for breakfast.  All week long we eat cereal, English muffins, Greek yogurt and the occasional egg.  So by the time Sunday rolls around, it’s time for something that feels extravagant, like waffles! #2:  BACON:  Yes, it’s true… my family loves their bacon.  My…
  • Best Chocolate Cake Recipe

    Lori Lange
    25 Sep 2014 | 3:00 am
    I’ve been trying and testing for a long time… and I’m pretty darn sure this one is the best… a classic:  Chocolate Cake Recipe I don’t like chocolate.  And I’m not super hip on chocolate cake either (remember… I’m a Vanilla Girl through and through, blah blah blah).  But I know a good cake when I try it, and this one turns out to be a good cake!  I’ve got a good thing going at my house because both my son and my husband are CRAZY about chocolate, so they are the perfect taste testers for me.  And they totally tell me the truth if…
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    Half Baked

  • Normandy Apple Tart

    17 Sep 2014 | 6:46 am
     Hubs and I recently returned from a trip up to Pennsylvania. We went to a family reunion for my father's side of the family. One of my father's cousins owns several apple orchards in both... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • My fav Swiss Meringue Buttercream

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

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

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

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

  • Chicken Artichoke Flatbread Recipe

    Bobby
    29 Sep 2014 | 11:22 am
    This recipe is very similar to the chicken artichoke flatbread pizza at Outback Steakhouse. Flatbread is topped off with an artichoke spread, chicken, mozzarella cheese, and parmesan cheese and then baked in the oven. Once the pizza has finished baking it is then topped with additional fresh spinach and shredded parmesan cheese. The chicken can be grilled, baked or pan fried—whichever you would prefer. The artichoke spread is very similar to spinach and artichoke dip and consists of ingredients such as fresh spinach, canned artichokes and cream cheese. You can use a package of frozen…
  • Three Envelope Beef Sliders Recipe

    Bobby
    24 Sep 2014 | 10:24 am
    These three envelope beef sliders make a great appetizer for game day or they can be served for dinner. There are three different seasoning packets used in this recipe— brown gravy mix, Italian seasoning and French onion soup. What is great about this recipe is the slow cooker does almost all of the work for you. A beef roast is placed into the slow cooker with the seasoning mixture and picante sauce and it can be left alone to cook all day. The roast is then shredded and served on sliders buns with Swiss cheese. I know the combination of flavors may sound strange but the meat has a…
  • Italian Baked Chicken Recipe

    Bobby
    22 Sep 2014 | 8:30 am
    During the colder months an excellent recipe to prepare in the oven is Italian baked chicken. This recipe consists of chicken coated with breadcrumbs and topped with marinara sauce, ricotta cheese, and mozzarella cheese. You can use your favorite brand of marinara sauce or even make your own if you want. This dish is very similar to chicken parmesan with the addition of ricotta cheese. The ingredients can easily be doubled if you want to make enough to serve 4 people. I like to serve this recipe with extra heated marinara and linguini noodles. Enjoy. Italian Baked Chicken Yield: 2 Servings…
  • TGI Fridays Grill Glaze Recipe

    Bobby
    18 Sep 2014 | 12:50 pm
    This is a copycat recipe for the Jack Daniel’s grill glaze at T.G.I. Friday’s restaurant. It is not too late to fire up the grill for this amazing recipe. This grill glaze can be used on several different types of meat including steak, chicken and pork. You will want to brush this sauce onto whatever type of meat you prefer while it is on the grill. There is only 1 tablespoon of Jack Daniels in this recipe but it gets other amazing flavors from roasted garlic, pineapple and teriyaki sauce. To prepare this glaze, a bulb of garlic is roasted in the oven and then the pulp is mixed with…
  • Chinese Beef Ball Recipe

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

  • Bon Bree Brick Comes Back From the Brink

    Jeanne Carpenter
    28 Sep 2014 | 4:20 pm
    Several years ago, when I was a guest on Wisconsin Public Radio talking cheese with Larry Meiller, a caller asked me (on live air) if I knew anything about Bon Bree Brick. I had to admit that I didn't, and soon thereafter, the phone lines lit up with callers sharing fond memories of Bon Bree, an old family favorite once made in Mapleton, Wisconsin.Well, today, Bon Bree Brick is back, baby. The current issue of the Center for Dairy Research (CDR) Dairy Pipeline (if you don't subscribe to their free e-newsletter, sign up here), profiles several extinct cheeses brought back from the brink of…
  • 2015 American Artisan Cheese Class Schedule Announced

    Jeanne Carpenter
    25 Sep 2014 | 7:06 am
    Hey there cheese peeps! If you live in Wisconsin and you're looking for a monthly night out, tasting and learning about fine artisan cheese, I'm doing another year-long class series in 2015.We meet at the Firefly Coffeehouse, a fantastic space that serves as the living room of my town, Oregon, Wis., about 10 minutes south of Madison. Each class includes a tasting and storytelling of artisan cheeses, a glass of complimentary wine, beer or beverage and general merriment. Classes begin at 7 p.m. and are limited to 25 attendees. Each class costs $22 and seats must be reserved in advance. Classes…
  • The Results Are In: I'm an ACS Certified Cheese Professional

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

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

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

  • Cape Mentelle Wine Pairing Lunch At Tanzini's - An Workday Afternoon of Sheer Decadence

    22 Sep 2014 | 9:31 pm
    Announcement: From 6th October till 5th December 2014, Cape Mentelle in collaboration with Tanzini will feature a pairing promotion comprising of a 4-course degustation menu for RM400++ for two persons; where each course will be paired with a bottle of Cape Mentelle Chardonnay, comprehensively showcasing the range of wines that lead the portfolio.The thought of having a wine pairing degustation lunch on a weekday afternoon can be rather scary, especially when you know the wines are great wines.  As is always the case when the invitation comes from the MHD (Moet Hennessy Diageo) people,…
  • Good GODiva!!! A Chocolate School Session!

    21 Sep 2014 | 10:35 pm
    There are some invitations which are absolutely irresistible, and when it involves one of my favouritest chocolate in the whole wide world, well, even if it meant playing truant all afternoon, so be it.  Whilst to some, Godiva may be associated with that famous lady who pranced around naked on a horse, to me, Godiva is synonymous with sheer decadence and luxury, something that I would rarely ever buy for myself, but would buy for others as a treat, and would gladly receive as a treat.We were treated to a Godiva workshop, which involved making truffles, and who doesn't love a good…
  • Aberlour, Speyside at Sekeping Sin Chew Kee

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

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

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

  • Spiced honey and raspberry cake

    30 Sep 2014 | 3:31 pm
    I was sitting on my couch one Saturday morning, surrounded by cookbooks, trying to decide what to bake for the weekend (I told you I usually plan ahead, but that sometimes that doesn’t work), when Nigel Slater showed up on my TV screen preparing a beautiful, luscious cake, made with plums – I instantly knew what to bake that day. :) I did not have any plums around (or anything fresh, for that
  • Fig, ginger and almond bars

    26 Sep 2014 | 12:35 pm
    I usually plan ahead the recipes I want to cook on the weekend so I have time to do the shopping beforehand – I get disappointed when I choose a recipe from a book only to discover, minutes later, that I don’t have all the ingredients at hand. I made the honey raspberry cake I mentioned the other day because the only fruit I had at home were frozen berries – empty refrigerator is a classic
  • Beef kofta curry with fluffy rice and peas and going crazy over cookbooks

    24 Sep 2014 | 11:30 am
    September is a lovely month: spring comes our way, bringing flowers to make the city prettier and, in Sao Paulo’s case, it also brings the much needed rain. But it is also the time of the year when a bunch of cookbooks are released, which makes me tense for as much as I keep telling myself that “I have too many cookbooks” or “I don’t need new cookbooks” I know I don’t sound very convincing. :)
  • Lemon and polenta cake (gluten free) + movies, movies, movies

    23 Sep 2014 | 12:25 pm
    Being away for two weeks left me out of the loop of new releases and movies to long for, not to mention I had no idea what was on theaters here – time to catch up. On the weekend, I went to the movies with my sister – we hadn’t done that since Dawn of the Planet of the Apes, too long! – and we watched Lucy: I liked the movie a lot, and it is always wonderful to see movies with leading ladies
  • Granola muffins

    22 Sep 2014 | 7:59 am
    And since we were talking about food waste the other day, let me tell you that the granola saga did not end with the cookies I posted the other day: even after a large batch of cookies I still had two handfuls of granola left and no intention of eating it with milk or yogurt. :( I was saved by the wonderful Nigella Lawson and her granola muffins recipe: it was easy and quick, and in her
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    Ashlee Marie

  • Soft Pretzel recipe – Cinnamon and Sugar sticks

    Ashlee
    1 Oct 2014 | 6:00 am
    I love going to the mall and getting sweet cinnamon and sugar pretzels (probably the only thing I like about the mall these days). An of course sweet pretzels are best dipped in sweet cream cheese frosting, so to make it easier to dip I make pretzel sticks instead of the traditional knot shape. This […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Natural Beauty – Brave and Beautiful

    Ashlee
    29 Sep 2014 | 3:01 am
    I am Brave and Beautiful – an important message for every woman around the globe. Colbie Caillat started it with her song and video called TRY. My friend Megan of Brassy Apple wanted invited women from all over to share what they looked like without make up to help move the movement forward. Colbie’s song […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Homemade Hot Pockets

    Ashlee
    28 Sep 2014 | 4:30 am
    This post was sponsored by Hillshire farm natural lunchmeats through Mom It Forward. Although I was compensated for my time, all opinions are 100% mine. We’re a month into school and while I miss my kids they LOVE it. The worst part (other than waking up earlier than I’d like) is the monotony of school […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • 17 Bacon Recipes to Die For!

    Ashlee
    27 Sep 2014 | 4:30 am
    Bacon is one of those love or hate food items. When you love it though, you LOVE it and want to put it in just about any recipe you can think of. Thankfully, there are a lot of bacon lovers out there {including myself} so I was easily able to find 17 bacon recipes that […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Scooby doo family halloween costumes

    Ashlee
    26 Sep 2014 | 5:00 am
    Time to share last year’s family Halloween costumes!!!  Look how LITTLE Baby boy looks!  EVERYONE for that matter, I think they’ve all grown a few inches since last year. It’s amazing how fast it all changes. I usually sew my families costumes (like these lorax family costumes and the 50’s costumes) but last year was […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
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    ZOMG, Candy!

  • Chocolate Exhibit at Drexel University

    Rosa
    1 Oct 2014 | 5:00 am
    Via my friend Knile, a new exhibit about chocolate is opening at Drexel University, to run from October 11 to January 24th, 2015. If you go opening weekend, there will be chocolate foods and crafts available! I have no idea what a chocolate craft is…
  • Shangri La Tea Chocolate – Milk Chocolate Earl Grey and Masala Chai

    Rosa
    30 Sep 2014 | 5:00 am
    Shangri La is a tea company that’s now making inroads into tea-flavored chocolate. They sent me free samples of their line-up to review. I’ll cover the Earl Grey and Masala Chai today, and the Black Currant and Chamomile Mint on Thursday. Both the Early Grey and Masala Chai were made with a 38% cacao milk chocolate base. The 0.85 oz squares were imprinted with the word Organic, even though the packaging doesn’t note organic certification or organic ingredients anywhere. Not sure what’s up with that… The back of the Earl Grey bar was flecked with black tea…
  • Churchill’s Carousel Giveaway

    Rosa
    29 Sep 2014 | 5:00 am
    Last Wednesday, I reviewed a charming tin carousel full of toffees and fudge from Churchill’s Confectionery. They’re letting me give away a free carousel to one of you! Enter via the Rafflecopter below! Good luck! a Rafflecopter giveaway
  • What’s in a chocolate’s name?

    Rosa
    25 Sep 2014 | 5:00 am
    As a psychologist, I’d long known that people can easily determine which of the below two shapes is named Bouba and which is named Kiki. Kiki sounds hard, so people associate it with the sharp shape, while Bouba sounds round and goes with the round shape. I learned more recently from reading Slate’s excerpt from a book about the language of food that Kiki and Bouba are also attributable to different types of chocolate. Specifically, milk chocolate, with its smooth mouthfeel, is associated with Bouba. Dark chocolate, with its sharper flavors, is associated with Kiki. Pretty…
  • Churchill’s Confectionery Carousel – Toffee and Vanilla Fudge

    Rosa
    24 Sep 2014 | 5:00 am
    Churchill’s Confectionery is family-run, London-based company that is now making inroads in the U.S. via shops like Williams Sonoma and Bloomingdale’s. They recently sent me a free sample of their Carousel tin filled with toffee and vanilla fudge. The tin itself was beautiful: a round cylinder with a tented top and embossed with colourful (see what I did there) carousel horses. The tin held two bags of individually wrapped candies, one of round dairy toffees and another of rectangles of vanilla fudge. The vanilla fudge squares were softy grainy and easy to bite through. They…
 
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    Chocablog

  • World Duty Free Whisky & Chocolate Tasting

    Dom
    1 Oct 2014 | 5:46 am
    I always love meeting people who are as passionate about their own field as I am about chocolate. I also find it hard to resist the offer of free drinks, so when the people at World Duty Free invited me to a whisky and chocolate pairing evening as part of their Whisky Festival, I was never going to refuse. The evening was hosted by journalist and whisky aficionado Alwynne Gwilt, better known as Miss Whisky, who guided us through the six whiskies we would be tasting, explaining their intricacies for the total whisky noobs in the room (AKA me). The chocolate side of things was handled by our…
  • Chocolat Madagascar Organic 70%

    Dom
    30 Sep 2014 | 3:02 am
    One of the highlights of my chocolate calendar is the Speciality & Fine Food Fair at Olympia every September. This food trade show is always packed with new and unusual foodstuffs and interesting people, but more importantly it incorporates the Speciality Chocolate Fair with over sixty chocolatiers and chocolate makers from around the world. This year, one of my favourite chocolate brands, Chocolat Madagascar were exhibiting and had a full range of chocolate on show. I loved everything they had on offer, but there was one particular bar that really stood out; this Organic 70% bar.
  • Bissinger’s Banana Pecan Caramel With Peruvian Pink Salt

    Michael
    29 Sep 2014 | 2:58 am
    These days when I go shopping for chocolate, I tend to look for the unusual. I have a few reliable go-to bars that I know will keep me happy, but after that I prefer to search out something which I’ve never had before. And my last big shopping trip offered me quite a few choices which fell into the unusual category. To be honest, the main reason I picked up this particular bar was because it was the most ridiculous bar of chocolate that I saw in the shop, and I mean that in the best way possible – it had a lot of different stuff packed into it. Plus I haven’t had the best…
  • Grange Hotels Chocolate Recipe Competition

    Dom
    24 Sep 2014 | 12:52 am
    Ever fancied seeing your own chocolate creation on the afternoon tea menu of a five star hotel? Well now you can! Grange Hotels are offering you to be part of their new Chocolate Afternoon Tea menu in an exciting competition, judged by top chocolatier Marc Demarquette. I will also be on the judging panel looking for the most exciting and creative chocolate recipes. Renowned for his classically timeless collections with a contemporary twist, Marc will collaborate with with Grange Tower Bridge Hotel Pastry Chef Aleksandrs Taukulis to exclusively create a ‘Chocolate Afternoon Tea’ menu for…
  • Original Beans Papua Kerafat

    Dom
    23 Sep 2014 | 3:00 am
    I’m a big fan of Original Beans, so I was very excited when I found out they were doubling the size of their range with four new bars. Founded by conservationist Philipp Kauffmann, Original Beans puts conservation at the heart of everything they do. In fact, for every bar purchased, the company plants a tree in the rainforest, and both the outer wrapper in the foil inside are made from wood and are completely compostable. By eating this chocolate, you really are having a positive impact on the planet. But there’s more to Original Beans than just ethics – their chocolate is…
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    Dessertbuzz

  • Breaking: Angela Pinkerton to leave Eleven Madison Park

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

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

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

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

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

  • Hello Fall: Peach and Brown Sugar Brioche

    Anita
    24 Sep 2014 | 12:00 am
      Happy fall! Although we've got all sorts of autumn bounty showing up at the market, apples and pears and figs everywhere, I've still got a soft spot for the late harvest peaches. It's sort of like the weather here right now: tentatively overcast, even a tease of rain, and then a brilliantly warm day to remind us that the bay area hasn't let go of all its sunshine yet.   Still, the nippier mornings get me in the mood for richer, cozier fare, and my favorite way to fill that craving is with brioche. Whether as a loaf or individual buns, brioche is indulgent on its own, or makes a…
  • A Trip to Tillamook and Gougères

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

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

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

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

  • Next Up: Black Forest Cake

    joepastry
    30 Sep 2014 | 1:34 pm
    I still have some sour cherries left from The Great Sour Cherry Windfall of 2014. Just enough for a cake filling by my reckoning. Let’s see…what famous cake that I haven’t made yet on the blog that calls for a filling of sour cherries? Don’t tell me now…don’t tell me…
  • How to Mess Up Enzymes

    joepastry
    30 Sep 2014 | 1:30 pm
    Reader Hermes asks, since I mentioned that heat treating is only the "most popular" way to denature (wreck) browning enzymes in fruit, what other methods are there? A great question I'd be happy to answer, Hermes. Acids do a great job of stopping browning enzymes from going to work on phenols. Depending on how strong they are they can slow down the the functioning of an enzyme, stop it from functioning altogether, or denature (gank) it. Ascorbic acid (lemon juice) and acetic acid (vinegar) are popular for this purpose. ...Read on...
  • Making Caged Pears (Poires en Cage)

    joepastry
    29 Sep 2014 | 9:42 am
    Pears are too dangerous to be allowed to roam freely, hence this ingenious preparation which safely confines them behind bars of buttery pastry. For goodness' sake don't go sticking your fingers in there. What goes in that cage may not come out. Still if you're the kind of baker who craves adventure and doesn't mind working around savage fruit, then these might be for you. ...Read on...
  • Why bother poaching pears…

    joepastry
    29 Sep 2014 | 6:43 am
    ...when you're just going to cook them in the oven anyway? A good question, reader Toni. The answer is: enzymes. Pears will turn brown when they're baked if they aren't poached first. That browning is a result of enzymes that activate when the flesh of the pear is cut. In an uncut pear these browning enzymes (polyphenoloxidase and peroxydase) are kept inside special compartments in the flesh of the pear, away from both oxygen and the compounds these enzymes commonly interact with, molecules called phenols. The trouble comes when those tiny structures are damaged by, say, cutting or bumping…
  • Paint and Its Consequences II

    joepastry
    18 Sep 2014 | 2:04 pm
    I liked the job on the house so much that I asked the crew to do the kitchen. They showed up yesterday, again a week ahead of schedule. Who are these people? But I can’t cook or bake at the moment. The kids can’t believe their luck that they get carryout two night in a row in the middle of the week. At least someone’s happy! More soon. – Joe
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    Cake Talk

  • Sticks and Stones

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

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

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

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

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

  • Skillet Caramel Peach Pie with Cinnamon Whipped Cream

    Get Off Your Butt and BAKE
    30 Sep 2014 | 9:05 am
    Yesterday . . . I was following my husband, who was driving a huge combine. I trailed behind hauling the long and heavy header. Today . . . I made pie. I much prefer making pie to hauling combine headers! I'd like to give you a piece of this pie, but it's gone, gone, so gone.
  • Chicken and Green Bean Stir Fry

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

  • Browned Butter Carrot Cupcakes with Salted Candied Pecans

    30 Sep 2014 | 8:28 am
    Carrot cakes can be made even better, thanks to the substitutions and changes seen here. These contain a whopping 13 ingredients, including buttermilk, applesauce, eggs, flour, ground cloves, ground ginger, ground cinnamon, and, of course, grated carrots. The resulting cupcakes are very moist, and quite tasty, making the work worthwhile. The frosting is a cream cheese buttercream to which cinnamon and meringue powder have been added. Are you sure that you only want to eat one? Source Curly Girl Kitchen
  • Blueberry Baby Cakes

    29 Sep 2014 | 8:28 am
    These blueberry cupcakes (or baby cakes, as this recipe calls them) are made from a combination of different gluten-free flours, including sorghum, rice, buckwheat and tapioca starch. The flavor comes from the fresh – or frozen, your choice – blueberries, some nutmeg, brown sugar and bourbon vanilla extract. Once these blueberry cupcakes have baked, drizzle their tops with some lemon glaze and then serve. Of course, you can always forego the lemon glaze, they are just as delectable without it! Source Gluten Free Goddess
  • Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

    28 Sep 2014 | 8:28 am
    For the life of me, I can’t figure out why pumpkin pies are the go to Thanksgiving dessert. Lately a number of pumpkin pie flavored cupcakes have been making the rounds and they are worlds above a boring old pumpkin pie. These Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting were inspired by the classic pumpkin pie, but with a tasty, bite-sized twist. The cake is airy and moist, but packed with flavor. Source My Baking Addiction
  • Cheesecake Cupcakes With Strawberry or Salted Caramel Topping

    27 Sep 2014 | 8:28 am
    What’s better than cheesecake cupcakes? Cheesecake cupcakes topped with caramel sauce and strawberry sauce, of course. These cupcakes consist of crushed graham crackers, cream cheese, sour cream, heavy cream, sugar, vanilla, and several other ingredients. Once they’ve baked, cooled and been refrigerated for several hours, they are ready to be topped with either homemade caramel sauce or homemade strawberry sauce. Feel creative? Add a drizzle or two of chocolate before serving these sweet goodies! Source Cooking Classy
  • CANDIED HAZELNUT CUPCAKES

    26 Sep 2014 | 8:28 am
    Vanilla, vanilla, and more vanilla. Vanilla is what these cupcakes are all about. It’s a chocolate lovers world out there, but it’s about time the vanilla lovers unite and start making some truly tasty desserts. I was getting a bit of a chocolate overload recently. It seems that most people just can’t make a dessert without adding chocolate somewhere. Well you won’t find a hint of chocolate in these Vanilla Cupcakes with Vanilla Cream Cheese Icing. They are light and airy, yet somehow still super moist. They are also super versatile and can be topped with anything from nuts to…
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    Ruth's Brownie Kitchen: New Products

  • Halloween Basket

    28 Sep 2014 | 8:20 am
    Price: $25.99
  • Birthday Basket

    23 Jun 2014 | 7:13 am
    Price: $39.99
  • Christmas Gift Box Sampler

    11 Nov 2013 | 3:59 pm
    Price: $39.99
  • Christmas Gift Basket #2

    11 Nov 2013 | 3:56 pm
    Our Christmas Gift Basket #2 includes 1/2 dozen Sprinkled Original Extra Fudgy Brownies , 1/2 dozen Milk Chocolate Chunk Cookies, 1 dozen Ruth's Classic Biscotti, 2 Valrhona Grand Cru Chocolate Squares and a soft plushy Holiday Bear.  We nestle your goodies in a handsome wicker basket and fin..Price: $81.99
  • Christmas Gift Basket #1

    11 Nov 2013 | 3:50 pm
    OurChristmas Gift Basket #1 includes 1/2 dozen Original Extra Fudgy Brownies, 1/2 dozen Milk Chocolate Chunk Cookies, 1 dozen Ruth's Classic Biscotti, "Santa Snacks" (a stocking bag stuffed with 3 oz of yummy Valrhona Caramelia Feves), and a plush Christmas Bunny.  We nestle everything in a h..Price: $79.99
 
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    Love & Flour

  • Oktoberfest! Beer Bananas

    LeAndra
    30 Sep 2014 | 5:05 pm
    What is the most memorable line from the movie Forrest Gump? I hear Jenny hollering, “Run, Forrest! Run!” And Forrest expressing his undying love for Jenny, “Me and Jenny goes together like peas and carrots.” Or Bubba and his undying love for shrimp. “You can barbecue it, boil it, broil it, bake it, saute it. There’s shrimp-kabobs, shrimp creole, shrimp gumbo.(...)
  • Guinness Blonde Beer Dinner

    LeAndra
    28 Sep 2014 | 7:31 am
    I have this thing for blondes and beer, so when my friend Mary invited me to join her at a beer dinner featuring the new Guinness Blonde American Lager, of course I said yes. The first release in the Guinness Discovery Series – where Guinness will release a new brew twice a year – the Blonde American Lager “is twice as smooth, half(...)
  • Oktoberfest! Maple-Ale Baked Apples

    LeAndra
    25 Sep 2014 | 4:44 pm
    Baked apples made an occasional appearance at the family dinner table where I grew up. I am not sure how Mom made them, but I am sure we always requested she add more marshmallows to melt over their caramelized tops. These apples take on a grown up spin. Baked in a brown ale-maple syrup mixture and topped with a(...)
  • Homemade Ranch Seasoning

    LeAndra
    22 Sep 2014 | 7:14 pm
    A substitute for ranch seasoning packages is the “all but one” of the recipes I will post over the next two weeks that does not rely on beer as an ingredient. I used three tablespoons of this homemade mix instead of the store-bought package of ranch seasoning called for in the ranch beer pretzel dip recipe. I cannot(...)
  • Oktoberfest! Traditional German Pretzels with White Ranch Beer Dip

    LeAndra
    19 Sep 2014 | 11:30 pm
    It’s the most wonderful time of the year. I wrote that with a sing-song voice and the tune of a carol in mind. All together now. It’s the most, wonderful time, of the year. What am I talking about? Oktoberfest of course. What began as a celebration of the wedding of Prince Ludwig of Bavaria and Princess(...)
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    Bakery Industry

  • Milano - Choco filled Biscuit From Parle

    24 Sep 2014 | 11:35 am
    Milano  from parle has been pitched  against  ITC  Dark  Fantasy  Choco Fills   .  Indian  biscuit manufacturers  are  attempting  to  introduce  international  trend s  of    cream filling www.bakerybazar.com
  • Swiss Rolls By Monginis

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

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

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

    12 Aug 2014 | 11:19 am
    "Cremica   " brand   comes from  business  house  of  Mrs Bector Food  Specialties  Ltd .   A women  entreperneur   with   interest in  baking  started  a  small entity   from home ,  making   cakes  and ice creams  from  house backyard  . Mrs  Rajani Bectors   now   manages   Cremica  brand  with turnover  around  Rs 600 crore  making  it  one  of the fastest …
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    Gourmet Cookie Bouquets Recipe Blog

  • Sugar Free Chocolate Chip Cookie Recipes

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

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

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

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

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

  • How to Store or Preserve Decorated Cookies as Keepsakes – Top 7 Tips

    sweetopia@inbox.com (Marian (Sweetopia))
    30 Sep 2014 | 4:54 pm
    For almost every batch of cookies I make, I save and dry out a few to keep as demonstration pieces for the occasions I teach decorating. You may want to hold on to a few cookies you’ve made as... Visit sweetopia.net to view the entire post.
  • Lettered Cookies & Royal Icing Transfers

    sweetopia@inbox.com (Marian (Sweetopia))
    28 Sep 2014 | 8:02 pm
    Happy Monday! Hope you had a great weekend enjoying the fall (spring for some of you) sunshine!  I definitely made sure to get out even for a short while each day to enjoy the fall colors in the... Visit sweetopia.net to view the entire post.
  • Woodland Decorated Cookies

    sweetopia@inbox.com (Marian (Sweetopia))
    21 Sep 2014 | 6:52 pm
    Well I have to say, the cookie nerd in me has reappeared… So much so, ahem, that I may have (cough), even brought a few of these woodland theme sweets into the forest on Sunday afternoon for a... Visit sweetopia.net to view the entire post.
  • Autumn Chocolate Caramel Cupcakes

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

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

  • Louis Vuitton Hand Bag Cake

    Ann
    19 Sep 2014 | 2:38 am
    Inspired by the $20K Louis Vuitton alma bb alligator skin bag in lively pink, this handbag cake is a delicious and affordable alternative for those of us who would never dream of spending that much on an accessory. I’m frequently … Continue reading →
  • Giant Twix Bar Recipe

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

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

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

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

  • Almond Butter Cookies

    GlutenFreeCanteen
    30 Sep 2014 | 3:05 am
    On the menu today – have it your way Almond Butter Cookies – grain-free or just gluten-free.  Either way, one bowl, one spoon, and you’ve got cookies. I’m a fan of the classic cross hatch pattern on peanut butter cookies. But I wanted some of these to look a little bit different. My friend from Zest Bakery (if you live in the SF Bay area you’ll want to stop there for a treat) once made cookies using a vintage potato masher to stamp a design on the cookie tops and instantly I coveted the idea. So off I went to my favorite shopping place. My computer. It took…
  • Hold the Sugar Apple Pie

    GlutenFreeCanteen
    24 Sep 2014 | 3:08 am
    There’s no sugar in this pie except for what the little apple brings to the dish. So what’s a pie without sugar? Fantastic, actually. We’ve been trying to reduce the amount of sugar we eat around here because one of us is getting old (not me, really). It takes a little time to get used to using less sweetener in baking. The taste buds eventually adjust, though. Start with reducing the amount in a recipe by a quarter and then by a third and then by half and then even less until you find the amount that makes your taste buds happy enough and the sugar amount low enough…
  • Rosh Hashanah Canteen Recipe Round-Up

    GlutenFreeCanteen
    19 Sep 2014 | 3:08 am
    Rosh Hashanah is the Jewish New Year celebration. The foods we share at the holiday table represent the hope for a sweet New Year.  The food we serve is steeped in symbolic tradition. Over the years the Canteen has offered gluten-free baking recipes for Jewish holidays. Our baking book Nosh on This contains several traditional Jewish holiday baking recipes, all gluten-free and many more dairy-free. We thought this round-up of Rosh Hashanah Canteen recipes might be helpful. L’Shana Tova. This Challah recipe is quick and easy and will surprise everyone at the table when you tell…
  • Honey Orange Fig Cake

    GlutenFreeCanteen
    17 Sep 2014 | 3:06 am
    Of all the honey cake recipes on the blog, this one might be the easiest to prepare. Whip up the batter and fold in skinny slices of fresh fig and bake. As the Rosh Hashanah holiday gets closer, being able to make tasty desserts without a lot of fuss is a good thing. Topping the cake with freshly cut figs plus the orange, honey and big fig flavor makes it a perfect dessert. The figs melt a little bit when they bake into the cake and keep the crumb extra moist – making the ubiquitous dry honey cake problem disappear. Of the three new honey cake versions we offered this year, I do…
  • Pecan Honey Cake, Grain-Free

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

  • Caramel Hazelnut Tart

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

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

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

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

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

  • t-rex dinosaur cake

    cakes4you
    22 Sep 2014 | 3:30 pm
    T-rex dinosaur cake,  made in sugar paste. The post t-rex dinosaur cake appeared first on The Cake Lovers.
  • Sugar flowers with sugar column

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

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

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

    kildiko22
    14 Aug 2014 | 2:54 pm
    http://www.sugarfantasie.blogspot.sk http://www.facebook.com/sugarfantasie The post Swan cake appeared first on The Cake Lovers.
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    Blog

  • New Recipe Photos, Starting with Poppy Seed Cake!

    julie.novak
    28 Sep 2014 | 10:12 am
    Posted:  Monday, September 29, 2014 - 12:15pm We all know the saying, “a picture is worth a thousand words.” But in the baking world, we’re pretty sure a picture will just make you hungry and stir up a sweet tooth! That’s why we are excited to roll out new recipe photography and a new format for our recipes section: bigger, more beautiful photography to get your taste buds excited!
  • 11 Best Peach Cobbler Recipes: Make #5 With Your Kids!

    julie.novak
    24 Sep 2014 | 11:21 pm
    Posted:  Monday, August 25, 2014 - 9:30am Welcome bakers from near and far to what we consider peach heaven! In honor of National Peach Month, we wanted to explore the web to find some of the most delicious, creative recipes for peach cobbler! If you haven't tried this delectable dessert yet, we really suggest you do. It successfully checks off the good dessert “musts”. It's sweet, tart, fresh, flaky and most importantly, easy!
  • 15 Best No-Bake Desserts from Pinterest

    julie.novak
    18 Jul 2014 | 1:24 pm
    Posted:  Friday, July 18, 2014 - 2:45pm Feeling the heat this summer? We are too! That’s why we suggest taking a break from the oven and trying these no-bake wonders that will satisfy any dessert craving you may have. Enjoy!1. My Litter, Chocolate Lasagna
  • Best Blueberry Desserts

    julie.novak
    9 Jul 2014 | 2:42 pm
    Posted:  Wednesday, July 9, 2014 - 4:15pm In honor of National Blueberry Month, we are going crazy for these berry-tastic desserts from across the web! Fresh blueberries are great, but blueberry filling tastes delicious and creates an easy way to make a fruitful dessert at any time! Pick and choose which recipes you and your family will love. Test them out and tell us what you think on our Facebook page!Blueberry Dessert #1
  • Easy Almond Filled Cake

    julie.novak
    26 Jun 2014 | 2:16 pm
    Posted:  Wednesday, June 25, 2014 - 1:45pm After looking high and far for a simply delicious cake recipe, we decided to take to the test kitchens and try out a new recipe we’ve been working on. This is the EASIEST recipe you will find and it's so fresh and flavorful that your family won't know you only spent minutes making it!Read on as we break down how to make this Almond Filled Cake!Ingredients:
 
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    Cakeyboi

  • Chocolate and Vanilla Dairy-Free Rice Pudding

    30 Sep 2014 | 10:49 am
    AGES ago, when I was at Food Blogger Connect, I came across Oatly. A dairy-free alternative to milk, Oatly is made from, as you might guess, oats.courtesy of OatlyAt FBC they had made delicious chilled coffee drinks with it and had used it in cinnamon rolls. When I was sent some vouchers to give Oatly a go in the kitchen myself, I knew what I was going to make with it.Rice Pudding is a childhood favourite of mine and I wondered how well it would work dairy-free? To make this rice pudding, I actually used Arborio rice, normally used in risotto dishes. Because of it’s high starch content, I…
  • Treat Petite Round Up September 2014

    27 Sep 2014 | 4:30 am
    It’s time for a round-up of this month’s entries to Treat Petite. The blogging, baking challenge turned one this month and there was a new logo, which you all seemed to like. The theme was Anything Goes – so anything treat petite size was fair game!Now, as I have been super-busy at work and just back from holiday, I’ve only had time to share the pictures and the links I’m afraid. But Kat and I are really grateful for all of your entries…Laura at ‘I’d Much Rather Bake Than’ made these Very Vanilla CupcakesKate the 'Gluten-Free Alchemist' conjured up these Blackberry and Apple…
  • Easiest Scrambled Eggs Ever!

    25 Sep 2014 | 11:00 am
    Sainsbury’s recently got in touch with told me about the fact that all of their fresh eggs are now cage-free. And, all of their own brand products also contain cage-free eggs. No coops for these chooks!They wanted me to show this little video as they are quite proud of the fact;Plus they asked if I would like to come up with a recipe using their eggs. Well, as I am just back from holiday, had loads on at work since, I wanted something simple that could be knocked up in no time at all. This recipe is actually perfect for anyone who loves scrambled eggs in the morning but are short on time.
  • Raw Cranberry Pineapple 'Fudge'

    22 Sep 2014 | 11:30 am
    We are just back from holiday and I had this post waiting in the wings…This is another healthy take on fudge using my Optimum 9400 blender from Froothie.Did you see my Coconut fudge a couple of months back? Tasted like fudge, all buttery and melt in the mouth.Well, this is kinda like that. Somewhere in between fudge and a health bar. It only has 4 ingredients and is sort of raw baking. Dried cranberries, pineapple and dates, plus some almonds are chucked into the blender and whizzed up until a solid ball forms. I did need to use the tamper which comes with the blender to make sure…
  • Kiwi Cupcakes with EASY 'Strawberry' Frosting

    21 Sep 2014 | 2:29 am
    Strawberry and Kiwi always seem like a good pairing to me. So when I made these delicious Kiwi Cupcakes, I knew the exact frosting I wanted to put on top.Strawberry Cream Cheese frosting might not seem too radical, but wait until you see how this one is made – it is easy as can be.I love kiwifruit, scooping it out of its little skin like an egg. Its unique flavour works really well in these cupcakes and tastes very fresh and light. It just takes a couple of very ripe, mashed up kiwifruit to pop into the cupcake batter. The little black seeds are flecked through the baked result which is…
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    The True Wonder of Bread

  • Milling and Baking: A Dangerous Business

    Mark Friend
    24 Sep 2014 | 9:03 am
    During the Middle Ages, millers, once highly regarded in the Roman Empire, became objects of suspicion.  The Nordic people saw the mills in the conquered lands almost magical, making the mill something to be feared.  Consequently, many of the water mills constructed by the Romans were left to rust and decay.  Other mills were set on fire or, because they would sometimes spontaneously combust because of the dust-laden air,  people believed this was evidence that the miller was in cahoots with the devil. It was only when the priests stepped in to instruct the people that the miller was not…
  • What’s the Right Wheat for You?

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

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

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

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

  • Batik Cake

    Marie
    29 Sep 2014 | 8:51 pm
    Batik cake was a childhood favorite of mine. I remember visiting friends and relatives during celebrations and at least one or two of the house we visited would definitely serve batik cake. Looking back at the time, I had no idea it was made of chocolate. To me, all that mattered was that it was delicious and plentiful. Imagine the mind-blow when I first found out. So that’s why it’s so good. I did know that it was made of Marie biscuits though and I thought it was pretty cool that something so delicious contained a biscuit named after yours truly. At least, I like to think of it that…
  • Easy Homemade Pizza Crust

    Marie
    25 Sep 2014 | 7:06 am
    Still riding on the sugar high from my cinnamon rolls, I was raring to make something else with yeast. There’s just something about being elbow-deep in flour working that bread dough I find quite magical. Perhaps it’s seeing the combination of simple ingredients transforming into a product that looks nothing like what it’s made of. Or maybe it’s the fluffiliciousness you get from freshly baked breadOr that delightful smell. I contemplated making cinnamon rolls again, but I figured it would be best, health-wise at least, if I stayed away from anything…
  • Chocolate Chip Cinnamon Rolls

    Marie
    20 Sep 2014 | 7:43 pm
    I was watching The Secret Life of Walter Mitty last weekend when there was a scene where 2 men (I’m not gonna say who lest any of you haven’t seen it) sat down at the airport to eat their cinnamon rolls. My brother who was also watching with me – despite sweating out a high fever – suddenly turned to me and said, “Bi, that’s what I want. We need a Cinnabon in Miri.” I was caught off guard because those were the first few words he had spoken with such clarity since he got sick. To think that the mere sight of a Cinnabon could work through the fog…
  • Shepherd’s Pie

    Marie
    15 Sep 2014 | 3:49 pm
    After several diabetes-inducing albeit delectable sweets, I figured it’d be nice to have a savory recipe for a change. I used to make shepherd’s pie in college because it was so easy to make, and very convenient. I could make an entire batch over the weekend to last me through the week. For some reason, when I was in college I could eat the same thing five days in a row, lunch and dinner. The thought of it now scares me, but with all that was expected of us as students, who had time to cook? I mean, that episode of  CSI wasn’t gonna watch itself, right? Anyway start off with…
  • Simple Vanilla Cupcake

    Marie
    13 Sep 2014 | 7:34 pm
    I was feeling quite demoralized after trying out a couple of recipes for green tea cupcake. I wanted it to be like the one I used to get from the RT pastry house in KL but I couldn’t seem to achieve the same fluffiness. Having to wash dishes without the incentive of a yummy cupcake afterwards is quite depressing, so to cheer myself up I decided to do my go-to no-fail classic vanilla cupcake. “The remedy for failed cupcakes is more cupcakes?” you may ask. Wait, I can explain. First off, this recipe has only seven ingredients which is great because fewer ingredients mean…
 
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