• Most Topular Stories

  • Muesli Cookies

    Flourish - King Arthur Flour
    Gwen Adams
    28 Jul 2015 | 10:01 pm
    “Make a healthy cookie.” Kind of seems like an oxymoron, doesn’t it? Don’t get me wrong, I’m really into healthy eating and working out daily and taking care of my body. But cookies are different. I’m of the mindset that cookies should be indulgent and worth every single caloric bite. Those little darlings remind me of my childhood– you know, when I could eat whatever I wanted and still be rail-thin; when mass amounts of sugar made me hyper– not comatose. So yeah, I went into this assignment a little skeptical that I would make something that could live up to my old…
  • Chocolate Chip Cookie Stuffed Brownies

    Bake or Break
    Jennifer McHenry
    29 Jul 2015 | 8:46 am
    I've had a hankering to bake brownies for the last couple of weeks. The fact that I wanted to try something different was holding me back. Let me tell you, coming up with a variation of brownies I've not previously shared with you is a tall order after more than 9 years of making brownies for this blog. Cookies are generally never very far from my mind, either. Yet somehow I'd never thought about combining them with brownies. But once that idea got in my head, I knew I wouldn't be able to let it go until I'd make a cookie-brownie hybrid. I started with my favorite basic brownies recipe. I…
  • Understanding Local Bread Flour

    The Fresh Loaf
    29 Jul 2015 | 9:24 pm
    Understanding Local Bread FlourSubmitted by FrugalBaker on July 29, 2015 - 9:24pm.Hi everyone, have not been posting much lately due to the busy schedule I was having. Though, that does not mean I have not been baking. I have been wondering on why my bakes are still lacking on the optimum oven spring like most of the gorgeous loaves on TFL. Then one day, I tried out a recipe given by one of the active member in here, Abe. It was a Tartine Bread recipe from My Weekend Bakery. Stuck to the recipe anyway (except that I had to cut short on stretch and fold time due to the hot weather in here).
  • life, in pictures

    13 Jul 2015 | 3:59 am
    Here’s a parenting side effect that no one talks about: the photos. Oh my gosh, you guys.  The photos.  Let’s not discuss that I have an entire cloud storage account devoted to the 10,00 or so pictures that I took of Bear’s first year alone.  Let’s not discuss the 400 videos I took of his first year.  Let’s not even begin to discuss all the times my phone has run out of storage and the countless hours I’ve spent deleting shots of my shoes or my lunch or whatever it takes to make room for his goofy little smile or videos of him toddling…
  • Ratio Pancakes

    Jenny Bakes
    26 Jul 2015 | 9:00 pm
    One of the cookbooks I got for my birthday was Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman. Since baking is absolutely a ratio science, I was excited to try some of the recipes inside. Michael Ruhlman seems to set up each ratio/recipe with a basic ratio and then talks the reader through how to vary it or add to it. Variations might be for sake of the weather, personal preference, or other variables. For pancakes, which fall under "quick cakes" in the book, it is about personal preference - how dense or thick of a pancake do you like? I like mine a bit…
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    Flourish - King Arthur Flour

  • Muesli Cookies

    Gwen Adams
    28 Jul 2015 | 10:01 pm
    “Make a healthy cookie.” Kind of seems like an oxymoron, doesn’t it? Don’t get me wrong, I’m really into healthy eating and working out daily and taking care of my body. But cookies are different. I’m of the mindset that cookies should be indulgent and worth every single caloric bite. Those little darlings remind me of my childhood– you know, when I could eat whatever I wanted and still be rail-thin; when mass amounts of sugar made me hyper– not comatose. So yeah, I went into this assignment a little skeptical that I would make something that could live up to my old…
  • A Better Bruschetta

    Julia Reed
    26 Jul 2015 | 10:01 pm
    The dog days of summer are upon us. Long, hot afternoons and muggy nights are the norm. This time of year, bruschetta is at its best – tomatoes and basil are abundant, and cool, refreshing dinners are a welcome departure from the norm. Our recipe for bruschetta is already a fan favorite, but today we’re going to take it to the next level. With a few tips and variations, you can make a better bruschetta! Let’s start with the basics. The following simple tips will take the standard bruschetta from good to amazing.   1. Peel and gut your tomatoes It’s a dirty job, but…
  • Gluten-Free Croutons

    Alyssa Rimmer
    24 Jul 2015 | 10:01 pm
    Ever baked a loaf of gluten-free sandwich bread, wrapped it up, and left it on the counter overnight only to wake up to find it hard as a rock? Yep, we’ve all been there! But fear not; while it might seem like all of your hard work as gone to waste, there’s a use for that stale bread: croutons! Before we dive into the recipe, though, I first want to share a few quick tips about storing gluten-free bread. Since I know you’d likely prefer to have fresh slices of sandwich bread to enjoy, here’s what we recommend for keeping your bread moist and tender. 1. Eat it as soon as possible (no…
  • American Baking Down the Decades, 1960-1969

    PJ Hamel
    22 Jul 2015 | 10:01 pm
    The King Arthur Flour Company marks its 225th anniversary this year. And we’re celebrating by exploring some of America’s favorite recipes, decade by decade, starting in 1900. Join us on this fascinating stroll through American food history. If you’re a Boomer, you almost certainly remember the tumultuous 1960s. The oldest members of the Baby Boomer generation graduated from high school in 1964 – the same year the youngest ones were born. 1964 was a pivotal year. The war in Vietnam, an event that would define our childhood and young adulthood, was still a small conflict…
  • Blueberry nectarine pie

    Agatha Kulaga and Erin Patinkin
    20 Jul 2015 | 10:01 pm
    Hello! This is Erin Patinkin and Agatha Kulaga of Ovenly, a bakery based in Brooklyn, New York. We’re excited to be guest blogging here at King Arthur Flour about one of our favorite subjects – PIE. Blueberry Nectarine Pie, specifically. A few weeks ago we stocked up on our favorite road-trip snacks (sour gummies and pizza-flavored Combos, to be exact) and made the drive from Brooklyn to the King Arthur Flour headquarters in Norwich, VT. When we arrived we were immediately smitten with the place. From the Baking Education Center (BEC) classrooms stocked with every Bundt…
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    Bake or Break

  • Chocolate Chip Cookie Stuffed Brownies

    Jennifer McHenry
    29 Jul 2015 | 8:46 am
    I've had a hankering to bake brownies for the last couple of weeks. The fact that I wanted to try something different was holding me back. Let me tell you, coming up with a variation of brownies I've not previously shared with you is a tall order after more than 9 years of making brownies for this blog. Cookies are generally never very far from my mind, either. Yet somehow I'd never thought about combining them with brownies. But once that idea got in my head, I knew I wouldn't be able to let it go until I'd make a cookie-brownie hybrid. I started with my favorite basic brownies recipe. I…
  • Blueberry Ginger Pie

    Jennifer McHenry
    27 Jul 2015 | 8:13 am
    I was recently staring at some blueberries in my kitchen and brainstorming what to make with them. Once I realized I'd never shared a blueberry pie recipe with you, I knew that I'd sealed the fate of those berries. Blueberry pie is so wonderfully sweet, juicy, and messy, isn't it? Really, summer just isn't complete until you've enjoy a slice or two. A couple of years ago, I took a preserving class where we made some lovely blueberry preserves with a hint of ginger. I was surprised at how much that little bit of ginger improves an already good thing. It adds just a bit of spice that is such an…
  • Peanut Butter Chocolate Delight

    Jennifer McHenry
    23 Jul 2015 | 10:05 am
    Just about every church potluck I enjoyed in the South featured a dessert called Chocolate Delight. It was this magical dessert made up of layers of shortbread crust, chocolate pudding, and whipped cream. I always felt it was aptly named, as it was always a true delight to eat. I've only made that dessert a few times, and none of those recently. But I was recently inspired to give it a go when I saw a version that featured an extra layer made of peanut butter. Because what's better than chocolate? Chocolate and peanut butter, of course! A nutty shortbread crust gets things started. Mixing…
  • Berry Muffin Cake

    Jennifer McHenry
    20 Jul 2015 | 8:25 am
    Are you a morning person? I am most definitely not. It takes me a while to get going every day. Because of that, our breakfasts generally consist of yogurt for me and cereal for Quinn. Not very exciting, I know, but they serve their purpose just fine. As you can imagine, I don't get much baking done until a little later in the day. But sometimes, especially on a lazy weekend day, I want so much to be that person that gets up and bakes a nice treat for breakfast. This quick and easy muffin cake is the perfect solution! While this is called a cake, it's really just one giant muffin. But you get…
  • Icebox Chocolate Cheesecake

    Jennifer McHenry
    16 Jul 2015 | 9:11 am
    You know I like to keep things simple around here, but this cheesecake takes that to a whole new level. Would you believe that you can make a cheesecake with just 3 ingredients? Well, believe it! This is the kind of dessert you'll want to make when you don't want to make dessert. With so little effort and with such a big payoff, this recipe is a huge dessert win. Your shopping list for this one is super short. All you'll need is a couple of packages of chocolate wafers, some cream cheese, and a bit of chocolate syrup. And that magically transforms into a surprisingly tasty cheesecake! I…
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    The Fresh Loaf

  • Understanding Local Bread Flour

    29 Jul 2015 | 9:24 pm
    Understanding Local Bread FlourSubmitted by FrugalBaker on July 29, 2015 - 9:24pm.Hi everyone, have not been posting much lately due to the busy schedule I was having. Though, that does not mean I have not been baking. I have been wondering on why my bakes are still lacking on the optimum oven spring like most of the gorgeous loaves on TFL. Then one day, I tried out a recipe given by one of the active member in here, Abe. It was a Tartine Bread recipe from My Weekend Bakery. Stuck to the recipe anyway (except that I had to cut short on stretch and fold time due to the hot weather in here).
  • fullvideo i am cait season 1 episode 1 s01e01 online

    29 Jul 2015 | 8:53 pm
    fullvideo i am cait season 1 episode 1 s01e01 onlineSubmitted by boncabe on July 29, 2015 - 8:53pm.Episode Name: Meeting CaitAir date: 7/26/2015NOW YOU CAN WATCH OR DOWNLOAD THIS TV SHOW SERIES IN HERE (GUARANTEED)!!1) you can just click link below2) to enjoy this film just by Registration & Download3) this film on HD Quality4) enjoy it !Link in here to watch video online -->>
  • Rye Bread Needs Rescuing

    29 Jul 2015 | 5:47 pm
    Rye Bread Needs RescuingSubmitted by ntosaj on July 29, 2015 - 5:47pm.Hullo folks!First time posting here about bread, I posted earlier about buying an Assistent or a Globe, the former won! Now I've made brioche quite happily with the Assistent as well as wholewheat, rye and white bread, however in making rye this time I seem to have hit a wall.I decided to try a an old recipe that was given to me and figured I'd make use of some very precious rye flour (type 997) that I brought home when I visited my family outside of Berlin. The recipe calls for:-300g rye (I only realized later on that a…
  • Any Rofco oven users here?

    29 Jul 2015 | 6:51 am
    Any Rofco oven users here?Submitted by drogon on July 29, 2015 - 6:51am.I've just had a play with one at Brook Foods in Somerset (UK) I've already spoken to a couple of folks and seen one in the flesh (or stone) as it were, but not used one until this morning.. So I took up some proving sourdough and some yeasted dough which I very quickly divided and shaped while up there in their test/demo kitchen and gave it a go... Very impressed with the results - to the extent that I've now forked out the money and bought one.. Eek!I won't get it until Monday, but hopefully it'll be up and running neat…
  • All Day Country Blonde, with apologies to Ken Forkish . . .

    28 Jul 2015 | 3:46 pm
    All Day Country Blonde, with apologies to Ken Forkish . . .Submitted by Skibum on July 28, 2015 - 3:46pm.I simply have not been able to make overnight work! The last time I tried, I finished the final bulk stretch at 5:30 pm and refrigerated it until 11:30 to slow things down. Here is what I had at 7:30 the next morning:From 1 liter to more than four in about 8 hours. The loaves tasted fine, but were impossible to score, being so over proofed. To quote Mr. Forkish, " When the dough is nearly tripled it's original volume or possibly a bit less in winter, 12 to 15 hours after mixing it's time…
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  • life, in pictures

    13 Jul 2015 | 3:59 am
    Here’s a parenting side effect that no one talks about: the photos. Oh my gosh, you guys.  The photos.  Let’s not discuss that I have an entire cloud storage account devoted to the 10,00 or so pictures that I took of Bear’s first year alone.  Let’s not discuss the 400 videos I took of his first year.  Let’s not even begin to discuss all the times my phone has run out of storage and the countless hours I’ve spent deleting shots of my shoes or my lunch or whatever it takes to make room for his goofy little smile or videos of him toddling…
  • ice cream for baby b!

    6 Jul 2015 | 11:15 am
    I’ve written before about our love of ice cream this summer, but this little kiddo is nothing short of obsessed!  And mom feels about the same way.  (One bite for you, one bite for me…) It’s been really fun to be able to take Bear on little trips and outings, just the two of us!  Ice cream is a favorite, but in the past week, we’ve also done pizza and… get ready for this… sushi!  Yes, my little fourteen-month-old baby eats sushi.  I’m so proud!  (No raw fish yet… I got him an avocado roll!) We’ve had such a…
  • love wins.

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

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

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

  • Ratio Pancakes

    26 Jul 2015 | 9:00 pm
    One of the cookbooks I got for my birthday was Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman. Since baking is absolutely a ratio science, I was excited to try some of the recipes inside. Michael Ruhlman seems to set up each ratio/recipe with a basic ratio and then talks the reader through how to vary it or add to it. Variations might be for sake of the weather, personal preference, or other variables. For pancakes, which fall under "quick cakes" in the book, it is about personal preference - how dense or thick of a pancake do you like? I like mine a bit…
  • Happy Blogiversary to JennyBakes with Blueberry Cornmeal Butter Cake

    19 Jul 2015 | 9:00 pm
    On the 24th of July, 2006, I started JennyBakes. I had recently moved to a new state and a new job, one that was a full-time faculty librarian position. No more long commutes, no more juggling multiple jobs... all of the sudden I had time on my hands. With a few years of library school between my culinary jobs and the present (of 2006) I decided it could be time to bake for fun again.The blog has shifted a bit over time, from building a community with other bloggers to taking on Daring Bakers challenges to experimenting with alternative baking. I have learned a lot, failed from time to time,…
  • The Sweeter Side of Beaufort, SC

    14 Jul 2015 | 9:00 pm
    At the end of June, my husband Nathaniel and I spent a week in Beaufort, SC to celebrate our 15th wedding anniversary.  We had the chance to try several sweet spots, and I'll highlight my favorites below.Best afternoon tea: Southern Graces Bistro (inside the Beaufort Inn)We stayed several nights at a cottage that makes up part of the Beaufort Inn, so we had the chance to have several meals at Southern Graces Bistro. My favorite was afternoon tea, which we did for our anniversary. You have to make a reservation. The picture on top is how our table looked when we sat down - an entire plate…
  • JennyBakes' Low-Sugar Low-Carb Gluten-Free Single Serving Chocolate Chip Cookie

    12 Jul 2015 | 5:35 pm
    This is a spin on the microwave brownie I posted in January. Most of the carbs in the recipe come from the sugar free chocolate chips, so if you can use something else or eat the cookie plain, you'll come out even better. This really hits the spot if you are craving cookies, or if you happen to have egg yolks leftover from a recipe that you need to use (I find this to be a great excuse er I mean reason.)JennyBakes' Low-Sugar Low-Carb Gluten-Free Single Serving Chocolate Chip Cookie(this is my own recipe, so please link back if you post it, thanks!)1 tbsp butter, melted1 tbsp brown sugar…
  • Blueberry Ricotta Cake

    8 Jul 2015 | 4:00 am
    I love ricotta in baked goods. From the day I tried making the Ricotta Thumbprint Cookies with Fig Jam, Honey & Pistachios from Very Small Anna (which I made the month after she posted them) to the time I had a ricotta filled doughnut from an Italian bakery in The Hill in St. Louis, I have been a huge fan. Ricotta doesn't have much flavor but it makes up for it in texture!I'm not good at keeping up with blogs these days, in fact I don't think I've even glanced at my thousands of items in Feedly since November, which must have been my last day of actual down time.  But I do follow…
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    Real Baking with Rose Levy Beranbaum

  • Toronto Here We Come!

    28 Jul 2015 | 2:45 pm
    In August, the whole Beranbaum family is off to Toronto to attend the Parapan American Games. It will be the largest in history, with more than 1,600 athletes from 28 countries to compete in 15 sports. And our granddaughter Haley will be swimming! For those of you who live close enough, I would love to see you at Golda's Kitchen on Sunday, August 9 at 4:00 2885 Argentia Road (Winston Churchill and the 401) Mississauga, ON L5N 8G6 905-816-9995 Owner Fred Pritchard saw the new Rose's Signature Series Pie Kit at the Chicago Housewares Show in March and was one of the very first to order it. It…
  • Special Offer from Craftsy

    25 Jul 2015 | 3:28 pm
    As an instructor on the excellent educational online site Craftsy, I am informed of special promotions and am happy to be able to pass them on to you for your possible interest. In honor of National Culinarian Day, all food and cooking classes are offered for $19.99 for today and tomorrow (Saturday and Sunday). Here's the link.
  • Baking Powder on the Rise

    25 Jul 2015 | 7:30 am
    Our preferences for baking powders are ones that are made with an all-phosphate product containing calcium acid phosphate and non-GMO cornstarch. Baking powders containing sodium aluminum sulfate (SAS), to aid in releasing more carbon dioxide during the baking stage, generally have a bitter after taste, especially noticeable when added to pie dough. Recently, Rumford released a new baking powder, Rumford Reduced Sodium Baking Powder, which contains 52% less sodium than leading brands and no aluminum. Rumford informed us that this new product activates mostly during the heating/baking phase.

    24 Jul 2015 | 8:24 am
    In the process of creating a mobile blog that will be much easier to use, the main computer blog may be temporarily in disarray. It should be back in good shape very soon. If this happens on your computer, it works to clear the cache.
  • Rose's Signature Series is Now Available!

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

  • Mexican Street Corn Cornbread

    29 Jul 2015 | 3:31 pm
    Elote, or Mexican grilled street corn, is one of my favorite summer foods. You start with fresh corn on the cob, grill it then top it with mayonnaise, peppers and fresh cotija cheese. It is an amazing blend of sweet, savory and spicy flavors that I will serve up any chance I can get. After baking a batch of cornbread to pair with some homemade ribs, I found myself wondering if I could bring the flavors of street corn into cornbread. The next day, I picked up a few ears of corn and began to work on a recipe. Mexican Street Corn Cornbread starts off with grilled corn on the cob, just like the…
  • Bites from other Blogs

    29 Jul 2015 | 1:57 pm
    Summertime puts me in the mood for cool refreshing treats, like popsicles and sorbets. Minimalist Baker came up with a Raspberry Coconut Mango Sorbet that is a sure way to beat the heat on a warm day. This tropical dessert is made with fresh mangoes and raspberries, which are blended with full fat coconut milk and sugar to give it a sweet and creamy finish. The finished sorbet is smooth, satisfying and addictive – especially if you are a fan of tropical fruit flavors in the first place. Serve this sorbet as-is, or top it with a splash of champagne to celebrate a special occasion, such…
  • Trader Joe’s Organic Unsweetened Flake Coconut, reviewed

    28 Jul 2015 | 6:04 pm
    In the baking aisle, the most commonly found coconut is sweetened, shredded coconut. This soft, fluffy coconut is and was the gold standard for baking. But it isn’t the only coconut option out there. Trader Joe’s recently added an Organic Unsweetened Flake Coconut to their line of baking products and it’s an affordable and easy-to-find alternative to the traditional sweetened stuff. This coconut is made with absolutely nothing but pure coconut – “what you would get if you went to the effort to harvest, crack, shred and dry the coconut yourself” –…
  • Buttercream Dreams: Small Cakes, Big Scoops, and Sweet Treats

    28 Jul 2015 | 12:33 pm
    There is nothing like a cupcake to perk you up on a day when you’re feeling a big down – or put an even bigger smile on your face when you’re already having a good day! Though cupcakes were certainly a trendy food in the past couple of years, these little cakes aren’t just a flash in the pan. Everyone loves a good cupcake and they’ll always have a place in both bakeries and home kitchens. With Buttercream Dreams: Small Cakes, Big Scoops, and Sweet Treats, you can bring a little bit more of the joy that comes from cupcakes into your life. This book is loaded with…
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    Cupcake Project

  • Pierogi Pie is a Cross Between Loaded Baked Potatoes and Mac n’ Cheese

    27 Jul 2015 | 1:23 pm
    What started as an irresistible pun, a pie-rogi pie, became a winning comfort food pie that tastes like a cross between loaded baked potatoes and macaroni and cheese.  Each bite of pierogi pie yields a touch of pierogi dough with potato and cheddar filling, bacon, sour cream, caramelized onions, and melted cheddar cheese – all the good stuff! The pierogi pie comes together quickly.  Have a look:Read the full article here
  • Homemade Potato and Cheddar Pierogies

    25 Jul 2015 | 7:46 pm
    I used to date a guy who regularly had pierogies for breakfast.  Never once in the whole time we dated did either of us consider making homemade pierogies.  This was in my pre-baking-blog days (a.k.a. the Stef food dark years).  Now, if a food exists, I want to make it from scratch (see homemade Spam and homemade Lucky Charms as evidence). When the book Pierogi Love fell into my lap, I was excited to dive into the art of pierogi making.Read the full article here
  • Announcing The 2015 Cupcake Project + Cuisinart Ice Cream Cupcake Contest

    16 Jul 2015 | 8:02 am
    I last hosted an ice cream cupcake contest in 2012.  I can’t believe it’s been three years!  This year, I am working with Cuisinart to bring it back better than ever! The 2015 Cupcake Project + Cuisinart Ice Cream Cupcake Contest is a virtual contest.  This means that you can enter your ice cream cupcake creation no matter where you live!  Simply bake up some ice cream cupcakes, share them along with a recipe on your blog, Facebook page, or Instagram account, and you can enter!Read the full article here
  • Tiramisu Popsicles to Quench Your Summer Tiramisu Cravings

    13 Jul 2015 | 9:49 am
    These tiramisu popsicles have two distinct sections.  I prefer the icy and sweet coffee layer spiked with a splash of rum (I may make myself whole popsicles with just that layer sometime!).  Other tasters gravitate toward the creamy mascarpone layer with the consistency of frozen cheesecake.  True tiramisu fans love long licks where they experience the tiramisu popsicles in their full glory. Which part of the tiramisu popsicles will you like best?  I guess you’ll have to make them and find out!Read the full article here
  • Cookies and Cream Éclairs

    7 Jul 2015 | 11:17 am
    My cookies and cream éclairs start with a pâte à choux (a French pastry that tastes like donuts).  The pâte à choux is then stuffed with cookies and cream pastry cream, drizzled with a powdered sugar glaze, and sprinkled with Oreo pieces.  These éclairs are the definition of decadence, which perhaps explains why they were consumed faster than any dessert that I have ever brought to a party. Making éclairs is more challenging than, say, cookie baking.  I’ll not only share my tips, but I’ll also direct you to some great resources to help make these happen in your home.
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    David Lebovitz

  • Strawberry Cooler Cocktail

    28 Jul 2015 | 8:21 am
    Whoops! A big problem with being a seasonally based cook (and in this case, cocktail drinker) is that things go in and out of season. Compound that with the fact that different things are available in different parts of the world at different times – hello my friends in Australia and New Zealand! – and it’s hard to hit it right for everyone. I don’t make a lot of cocktails with fruit, mostly because I spent the last few years being a fan of whiskey-based libations and had forgotten a bit about my long-lost friend, gin. But we’re pals again. I had written this…
  • Cherry Clafoutis

    24 Jul 2015 | 5:33 am
    One of the first books that made me fall in love with France, and French cuisine, was Roger Vergé’s Entertaining in the French Style. Vergé was the chef and owner of Moulin de Mougins, his world-famous restaurant on the Côte d’Azur, near Cannes. I never went, but used to page through the book, admiring the relaxed, friendly lifestyle that always seemed to revolve around a table, laden with good food and plenty of local wine. It made me want to go and be a part of it all. In fact, there are two empty seats at that table, and I’d like one of them. Unlike a lot of chef…
  • Le Trumilou

    21 Jul 2015 | 9:24 am
    I was walking down the Quai de l’Hôtel de Ville on a recent warm summer night and passed by the outdoor tables of Le Trumilou. I like eating outside on a terrace in Paris but when they implemented the non fumeur law in France for restaurants cafés, the smokers went outside. It was kind of vexing because it was so nice that everyone could go outside and enjoy the fresh air. But now the air was so smoky that if you don’t want to smell that while you are eating, you have to go inside. I think it’s time for separate areas, or to limit people to two cigarettes per meal, like…
  • Gin and Tonic

    18 Jul 2015 | 5:15 am
    Growing up in New England, gin and tonic is the classic summer drink. It’s bracing, fresh, cool, and not overly potent. The joke was that they tasted like after-shave lotion, but to be honest, most after-shave lotions smell pretty good. Often they’re scented with lime or something mentholated, at least they did when I was a kid and smelled them at the barber shop. That makes the taste of gin and tonic a Proustian memory for me. Another memory that I have that’s less pleasant was the first time I tried alcohol. I was perhaps eight years old and saw a bottle of whiskey that…
  • Homemade Tonic Water

    16 Jul 2015 | 5:30 am
    Jennifer McLagan always seems to know what we want to read about, and cook, before even we do. She wrote a slew of popular and award-winning books, which include Fat (which bravely came out during the low-fat craze, and nevertheless was a big hit), Bones, and now, Bitter: A Taste of the World’s Most Dangerous Flavor. The book is a celebration of flavors that are on the cutting edge, taste-wise. Some things, like bitter melon, I can’t handle. Sorry. But others, like greens such as frisée and Belgian endive, bittersweet chocolate, and citrus fruits, I’m totally on…
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  • July 29th: Snickers High Protein Sportscap

    James Edwards
    28 Jul 2015 | 11:00 pm
    Kcal 231 Fat 5.4g Fat(sats) 3.4g Carbs 22.9g Protein 22.0g (per 376ml bottle)In our quest to find the ultimate breakfast cereal bar we were recently contacted by a reader who sent us in the direction of these new Mars High Protein drinks. The range we believe has been rebranded from what it used to be known as 'Mars Refuel'. It now makes contains a greater proportion of protein and is being positioned as a recovery drink for those partaking in sport. Believe it or not some of us in the team are pretty active when we aren't sat behind a keyboard (yes really!!!). We didn't feel these were that…
  • July 27th: Marks and Spencer White Chocolate

    James Edwards
    26 Jul 2015 | 11:00 pm
    Kcal 574 Fat 37.4g Fat(sats) 22.4g (per 100.0g)We've never hidden our love for all things Marks and Spencer so when ChocolateMission reader Lucy asked us to review their white and dark chocolates this was not an assignment we wanted turn down. In fact all of our writers were dead keen to try these. Despite us being self confessed M&S fanboys none us had dipped into their chocolate bar range before. We'd tried their devilishly good melt in the middle chocolate sponge desserts but we'd for some reason never been tempted to trying their home home produced (and highly recommended) chocolates,…
  • Write for ChocolateMission .... YES YOU!!!

    James Edwards
    26 Jul 2015 | 5:15 am
    Since the site was created in 2008 the team here have always been bombarded by one question from our fans ... CAN WE WRITE FOR YOU!We've previously never accepted fan reviews but the world is forever changing ... and so are we!!We are now accepting fan reviews for!!If you want to submit a review to us simply mail to with your reviews and pictures attached.chocomissionreviews@gmail.comWe follow 3 simples rules for reviews:1) They must be no less than 250 words2) They must have 2 pictures3) They must be scored out of 10 (feel free to get creative with a fancy chart!)4)…
  • 23 Jul 2015 | 6:40 am

    James Edwards
    23 Jul 2015 | 6:40 am
     Following research that revealed nearly half of Brits have never been to a country meadow, Kerrygold brought a slice of the meadow to the city'. Londoners were stunned yesterday with an amazing 10 metre squared cake, weighing over half a tonne, depicting a realistic Irish meadow.The cake took inspiration from an Irish meadow, complete with grass, rolling hills, hedgerows, a pond, farm house and barn, meadow flowers and even Irish dairy cows – all hand crafted from cake and sugar icing. The iconic Irish butter producer, Kerrygold, partnered with renowned sugar artist, Michelle Wibowo,…
  • Competition Time - Name these chocolates to win

    James Edwards
    19 Jul 2015 | 11:00 pm
    It's time for a competition guys!!Have you been paying attention to our reviews recently guys? Well if you have you can win 5 bars of limited edition Ritter Sport chocolate.All you have to do is simply send us the names of these 3 chocolate bars below and RT one of our competition tweets on Twitter.To enter send us an e-mail to and remember to RT one of our many tweets that week talking about it - @ChocMission.We will notify the winner next week! Good luck! Terms & Conditions- Entries close 26th July 10pm- ChocolateMission's say is final on all disputes
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  • How To Make Colorful Bow Cookies

    Farwa & Abeer
    27 Jul 2015 | 10:58 am
    My sister recently asked me to make cookies for her and she wanted so many things on them… bows, patterns, dots and lots of color. Putting all those features together on a single cookie was challenging but fun too! She loved these whimsical and colorful cookies and I did a tutorial so that you can make… [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 Colorful Bow Cookies appeared first…
  • Easy Patriotic 4th of July Cake

    1 Jul 2015 | 5:12 am
    With the 4th of July just days away, I wanted to share with you a tutorial for this Easy Patriotic 4th of July Cake!  If you’re like me, you’ll want to have a fun or special dessert for your holiday get-together, but nobody wants to spend hours in the kitchen prepping! Well this cake is… [read more...] Author information Rose I'm Rose and I blog over at Rose Bakes. I'm baker, cake decorator, wife, and homeschooling mommy to 6 wonderful children! My love of cakes started at the age of 13, I started a business in 2009 then my blog was born in 2012! It's how I to share my love…
  • How to make watermelon cupcakes

    Farwa & Abeer
    24 Jun 2015 | 3:48 am
    I have seen so many different types of watermelon cupcakes online and they are all beautiful. Today, I am sharing a tutorial for a cluster of cupcakes that look like a slice of watermelon. It’s fairly simple to make and you don’t need to use any fondant…. just buttercream icing! 😀 To make these watermelon… [read more...] Author information Farwa & Abeer We are 2 of the biggest cake lovers you'll ever meet and obsessed with baking and cake decorating. We blog about all this and much more at Cakewhiz. TwitterFacebookGoogle+ The post How to make watermelon cupcakes…
  • How to Make a Minnie Mouse Polka Dot Bow Topper

    17 Jun 2015 | 6:46 am
    I have made more Minnie Mouse bows over the years than I could ever count and I’m always asked how I do them and today I want to share with you how to make a Minnie Mouse Polka Dot Bow Topper. It does take a few steps but they’re not hard to make and in… [read more...] Author information Rose I'm Rose and I blog over at Rose Bakes. I'm baker, cake decorator, wife, and homeschooling mommy to 6 wonderful children! My love of cakes started at the age of 13, I started a business in 2009 then my blog was born in 2012! It's how I to share my love of cakes and help others along the…
  • Baby Shoe Cake Toppers Review With Sharon Wee

    10 Jun 2015 | 5:00 am
    Disclaimer: Please note that some of the links below are affiliate links and I will earn a commission if you purchase through those links. This month I’ve reviewed a new Craftsy class for you:  Baby Shoes Step by Step by Sharon Wee! I’ve been a big fan of Sharon Wee for awhile and I love… [read more...] Author information Rose I'm Rose and I blog over at Rose Bakes. I'm baker, cake decorator, wife, and homeschooling mommy to 6 wonderful children! My love of cakes started at the age of 13, I started a business in 2009 then my blog was born in 2012! It's how I to share my…
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    Cupcakes Take The Cake

  • Fun Ingredients: Biscoff Spread and Bada Bing Baba Boom Chocolate

    27 Jul 2015 | 8:43 am
    I spent part of the weekend watching the Netflix show, 'Bo Jack Horseman'. One of the characters of the animated series is a dog named Mr. Peanut Butter and he can never get the expression right, "We go together like chocolate and peanut butter". I am allergic to peanut butter, so I ate Chocoley's Bada Bing Bada Boom Chocolate Melts with Biscoff cookie butter spread instead. It is delicious. I
  • Review: A Pair of Austin, Texas Cupcakeries

    24 Jul 2015 | 8:29 am
    On a recent trip to Austin, I was determined to visit one of the pioneers of mobile cupcakes, Hey, Cupcake! and not only did I manage to do that, I also stopped into Delish!, another cupcakery that just happened to be within walking distance as well. First, Delish!   It was a cute hole in the wall in downtown Austin, with an industrial feel.  Greeting us at the door was an incredible goth
  • Review: Multiple Cupcake Wars Champion - Cupcake at The Mall of America

    23 Jul 2015 | 10:26 am
    On a recent trip to the Mall of America in Minneapolis, Minnesota, I finally had the opportunity to try multiple Cupcake Wars Champion, Cupcake. The store was cute and inviting and the displays looked delicious.    All the cupcakes had adorable names and there was even one named the "Michelle Obama".   I was also impressed that they had an extensive selection available everyday,
  • Amazon Delivers Cupcakes

    21 Jul 2015 | 7:03 am
    You heard me!  According to, "the online shopping giant has offered immediate delivery of its own stock through Amazon Prime Now for a few months, but this is the first time it's added local stores to the roster." "...orders must through the Prime Now app. Customers who truly can't wait will have to pay $7.99 for delivery in an hour, but if a two hour wait is manageable,
  • Edible 3D Art!

    20 Jul 2015 | 8:29 am
    Just announced! Next year, the first professional-grade culinary 3D printer for bakers and pastry chefs will be available, according to an article in the May 2015 issue of Bake magazine. Just imagine all the amazing and intricate cupcake toppers you could create with that.  No word yet on a price.   "Showcased at the National Restaurant Association Show 2015 in Chicago, the ChefJet Pro from
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    Cookie Madness

  • Giant Coconut Macaroons

    29 Jul 2015 | 5:10 am
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time My favorite coconut macaroon recipes have always been Condensed Milk Macaroons and Chewy Chocolate Macaroons , but I have a new favorite — Giant Coconut Macaroons. Giant Coconut Macaroons do not call for condensed milk.  They’re made with egg whites, sugar, coconut and a couple of extracts. The chocolate drizzle... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Almost Junior’s Cheesecake

    26 Jul 2015 | 9:09 am
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time When I think of iconic cheesecakes, three come to mind — Eli’s, Lindy’s and Junior’s. Eli’s is from a Chicago cheesecake company, and I haven’t had any in a while and can’t remember the texture. Lindy’s is associated with an old restaurant in New York and is dense, creamy, and... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Red Food Coloring Paste in Red Velvet

    24 Jul 2015 | 5:40 am
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time My favorite red velvet cake recipes call for a full bottle of red food coloring. At $3.00 a bottle, that’s pretty steep for a one-time use ingredient. On the other hand, red food coloring paste is more concentrated and a small bottle usually lasts for months. I’m not sure why it took me so long,... Read More... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
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    Pink Cake Box Custom Cakes & more

  • 40th Birthday Damask Cake

    Anne Heap
    28 Jul 2015 | 6:13 pm
    40th Birthday Damask and Quilted Pattern Cake Light oranges, yellow and ivory dominate this two tier 40th birthday cake. Clusters of flowers decorate each tier and a ivory plaque with a gold scripted monogrammed ‘N’ decorates the front bottom tier. The top tier is decorated in an ivory damask pattern atop light orange fondant while the bottom tier is covered in quilted ivory with gold piped dots at the corners. Flavors and fillings included red velvet with cream cheese and chocolate with raspberry buttercream. Happy 40th! The post 40th Birthday Damask Cake appeared first on Pink…
  • Towering Floral Inspired Wedding Cake

    Anne Heap
    26 Jul 2015 | 6:02 am
    Flowers, flowers and more flowers! The last cake we created with this number of flowers was for a longtime customer in NY. There were probably close to a thousand flowers on that cake. This cake isn’t too far behind with probably close to 900 sugar flowers! Towering multi-tier wedding cake Seven tiers make up this towering wedding cake we delivered this weekend to The Grove in Cedar Grove, NJ this past weekend. The cake is dominated with clusters of flowers at each tier. Coordinated with the bride’s flowers we included green and white hydrangea, white iris, white dahlias, pink and…
  • Baby Sheep Shower Cake

    Anne Heap
    26 Jul 2015 | 4:23 am
    Julia’s baby will be born in the year of the sheep so this white baby sheep with a pink bow was a perfect topper for this baby shower cake. Smiling Baby Sheep Baby Shower Cake The cake is decorated in white and blush pink fondant with sweeping spring sugar flowers in pastel colors including blush, peach & lavender. The top tier has spurts of hand painted flowers including a romantic inspired font with the name ‘Eyre’ on the front. Congratulations Julia! The post Baby Sheep Shower Cake appeared first on Pink Cake Box Custom Cakes & more.
  • Dutch Master Floral Inspired Wedding Cake

    Anne Heap
    21 Jul 2015 | 7:35 pm
    This wedding cake is decorated in an abundance of sugar flowers including coral peonies, ranunculus, tulips, parrot tulips, sweet peas, grape ivy vine and maidenhair. The arrangement was designed by Roberton’s Flowers in Wyndmoor PA with inspiration from the Dutch Masters. Floral Wedding Cake The bright color palette included peach, coral, jade, blush, raspberry and champagne. Flavors included chocolate with hazelnut filling, coconut with vanilla Italian meringue and chocolate with oreos and cream buttercream. Devon left us this wonderful email after the event: Hi Renee, Our cake was…
  • Silver and Pewter Bridal Shower Cake

    Anne Heap
    16 Jul 2015 | 7:34 pm
    Bridal Shower ensemble including cake, cookies and macarons Macarons, cookies and this silver cake with a white rose all came together for a sophisticated bridal shower ensemble. The top tier of the cake was decorated with a single white rose, silver/pewter leaves and crystal accents. The face of the tier includes white flourishes mimicing a chandelier like feel. The bottom tier is covered in criss-crossed silver fondant with a paneled blush top. White fishnet detail with white flourish patterns (to mimic tablecloth) adorn the entire tier. Along with the cake we included sixty blush and tan…
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  • Honey Sriracha Orange Chicken

    28 Jul 2015 | 3:00 am
    I have so been looking forward to summer – not because our weather in San Diego is all that different – but because I get to share my favorite grilling recipes with my foodie friends like my new obsessive worthy sticky, sweet heat Honey Sriracha Orange Chicken! After making this tender, juicy orange chicken bathed in Honey Sriracha Orange Glaze in the afternoon, I giddily ate it for lunch.   I giddily ate it again for dinner.  That night, I couldn’t stop dreaming about its perfect sweet heat and had to polish it off for breakfast.  The chicken all to myself was the…
  • Weekly Menu Plan #6

    Lori Lange
    25 Jul 2015 | 4:00 am
    Here’s an all-new weekly menu plan to help you with figuring out what to make for dinner next week! This menu has been assembled with some of my favorite food blogging friends. We’re sharing some of our favorite recipe ideas for you to use as you are planning out your meals for the week.  Just click any of the recipe titles or photos below to get the recipe. The weekly menu plan will be posted every Saturday morning so be sure to check back each week! HERE’S THE PLAN FOR WEEK #6 Continue Reading Weekly Menu Plan #6... ©2015 RecipeGirl | Permalink | No commentsThe post Weekly Menu Plan…
  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    24 Jul 2015 | 9:59 am
    Here’s another edition of Stuff I’ve Gotta Share and You’ve Gotta See: Has this hot summer had you in the mood for ice cream??  I have some great ice cream recipes for you- flavors that are crave-worthy!  Check out 15 AMAZING ICE CREAM RECIPES TO TRY THIS SUMMER.  Some of them require an ice cream maker machine, and some do not!Continue Reading Stuff I’ve Gotta Share and You’ve Gotta See... ©2015 RecipeGirl | Permalink | 2 commentsThe post Stuff I’ve Gotta Share and You’ve Gotta See appeared first on RecipeGirl.
  • No Bake Berry Almond Tart

    Lindsay Conchar
    21 Jul 2015 | 3:00 am
    This No Bake Berry Almond Tart is light, fruity, no bake and perfect for summer! The combination of almond and berries is one of my favorites and it’s great in this tart. One of my favorite things about summer is all of the fresh fruit. My husband and are big on fruit – both fresh fruit and fruity flavored candies, so this dessert was right up our alley. And since summer means it’s hot, not having to use your oven for this no bake tart is a big plus in my book. To get started, combine graham cracker crumbs and almond crumbs with some melted butter. Press it into the tart pan to…
  • Slow Cooker French Basil Chicken

    Lori Lange
    20 Jul 2015 | 3:00 am
    Here’s an easy recipe to make for a busy-day dinner:  Slow Cooker French Basil Chicken I realize that many of you are in a place where it’s majorly hot both outside and inside your home.  And all that heat surrounding you means you probably don’t feel like cooking either, right?  Well, using your slow cooker is a good option then.  In this recipe, you just need to saute the onions for a few minutes, then throw in a few other ingredients to blend the flavors.  The rest of the recipe is done in the slow cooker.  If you’re afraid that your slow cooker is going to…
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  • Fiesta Lime Chicken Recipe

    28 Jul 2015 | 8:24 am
    Here is a copycat recipe for the Fiesta Lime Chicken at Applebee’s restaurant. This dish consists of marinated grilled chicken that is topped with a slightly spicy sauce, cheese, and Pico de Gallo. The chicken is marinated in ingredients such as teriyaki sauce and lime juice. The sauce gets a lot of its flavor from salsa, hot sauce, and Cajun seasoning. You can use less Cajun seasoning if you are not a fan of spicy foods. The Pico de Gallo is just a simple combination of tomatoes, red onion, jalapeno pepper, salt and lime juice. The best method to cook the chicken is on an outdoor grill but…
  • Steak N’ Shake Garlic Steakburger Recipe

    24 Jul 2015 | 9:48 am
    Here is a copycat recipe for the garlic steakburger from Steak N’ Shake restaurant. Unfortunately I have not tried this burger so I cannot comment on how close it is to the real thing. What I do know is that this burger is really tasty. What really makes this burger unique is the garlic butter that is spread onto the buns before they are toasted. For even more garlic flavor the buns are sprinkled on top with a little garlic salt and additional garlic butter is spread onto the top of the burger after it has finished cooking. Steak N' Shake Garlic Steakburger Yield: 6 Servings Ingredients:…
  • Maple Glazed Pork Chops Recipe

    22 Jul 2015 | 9:29 am
    These maple glazed pork chops are great on the grill. You can either use boneless or bone-in pork chops for this recipe. The glaze has an amazing flavor and is brushed on the chops while grilling. The glaze gets a lot of its flavor from maple syrup, honey, and spicy brown mustard. The pork chops are first seasoned with salt and pepper and then placed onto the grill and brushed with the glaze. I like to serve this recipe with a cold salad on the side. Enjoy. Maple Glazed Pork Chops Yield: 4 Servings Ingredients: 4 (3/4 inch thick) boneless pork chops kosher salt ground black pepper ¾ cup real…
  • Pizza Chicken Recipe

    20 Jul 2015 | 8:47 am
    This recipe for pizza chicken is very similar to chicken parmesan but it is topped with pizza sauce instead of the marinara and also topped off with sliced pepperoni. The combination of chicken, pizza sauce, cheese and pepperoni is delicious. You can use your favorite brand of pizza sauce for this recipe or even make your own. The most work that is involved is breading the chicken. The chicken is baked in the oven but you can fry it in about ½ inch of oil in a large skillet first and then bake it if you would prefer. I like to serve this recipe with spaghetti tossed with extra pizza sauce…
  • Ham Cold Salad Recipe

    14 Jul 2015 | 11:19 am
    I really enjoy grilling various types of food during the summer and I always need a great tasting side-dish to prepare with it. A delicious pasta salad always makes a great option. This pasta salad uses shells but you can use macaroni as well. The salad is loaded with ingredients such as ham, cheddar cheese, peas and carrots. Some other good options if you want to add additional ingredients would be green onion and tomato. The dressing gets a lot of its flavor from mayonnaise, mustard and vinegar. If you are looking for a delicious cold salad recipe, give this one a try. Enjoy. Ham Cold Salad…
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    Bake My Day!

  • And back with the round up Buddies Bake Muesli rolls!

    12 Jul 2015 | 5:50 am
      Thank you all for your patience while we were frolicking in the Scottish countryside… most of the time we were dry and happy (eh that is we were happy all of the time and dry mostly). No really, the only steady rain we encountered was while camping on/in/at (?) the Isle of Skye. Grey skies all around, downpour that stopped just long enough to squeeze in a tough hill climb up Old Man Stor.   The rest of the days we stayed in B&B’s, walked a lot, saw even more, ate our share of eggs and bacon (no, we didn’t try haggis), tried out too many home baked treats with our…
  • Bread Baking Babes healthy addiction: Muesli Rolls

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

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

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

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

  • Cecylia Szewczyk: U.S. Champion Cheesemaker

    Jeanne Carpenter
    13 Jul 2015 | 12:58 pm
    In a matter of minutes one night last March, the identity of Cecylia Szewczyk was forever changed. Known as one of the leading food biotechnologists in Poland, and before that, one of the fastest potato peelers on the shores of the Baltic Sea (more about that later), this brainy blonde in heels with an infectious laugh became known overnight as the best cheesemaker in America.After leaving a global cheese culture company, and spending months finding just the right place in the American cheesemaking industry, Cecylia - the lead cheesemaker of a Guggisberg Cheese team in Ohio - won the 2015…
  • The Beginning of the End of Raw Milk Cheese in Wisconsin?

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

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

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

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

  • Buns & Meat, I Love Their Buns, I Love Their Meat

    23 Jul 2015 | 10:51 pm
    It is a double edged sword really, christening your restaurant with a name that immediately clues the customer in as to what kind of food is served.  Examples that come to mind are Restaurant Nepal, (now closed), Bombay Palace, Oriental Banquet, .... But BUNS & MEAT I guess is arguably slightly, but only just, more subtle in that my first guess would be burgers, but then again, upon reflection, it could also be sandwiches, or heck, even a massage place.  I have no issues, I love the name, actually, catchy, and to the point, and yes, it is a burger place, amongst other things,…
  • Tosca At Hilton Doubletree KL, and Sustainable Seafood

    20 Jul 2015 | 9:06 pm
    We kind of take seafood for granted, but if you really think about it, it is so much more perilous to obtain compared to say, a cow reared in the comforts of a barn, or sheep grazing blissfully in undulating meadows, as opposed to fishermen, who risk life and limb, perfect storms, seasickness.  I half expect seafood to be a rarity by the time I am middle aged, ...oops, that's right about now, but thankfully, judging by seafood buffets and restaurant menus, fish and prawn aren't quite extinct yet.  I guess the term seafood refers not just to sea creatures but freshwater as well,…
  • Iketeru Unagi Promotion & New A la Carte Menu Items (Unagi Promo Till 31st July Only)

    14 Jul 2015 | 8:41 pm
    Disclaimer: Objects appear smaller than actually are in real life portions.  (ie these are pics of tasting portions, the real deal is bigger)I've never been to Iketeru in the daytime, so much so I've never really noticed some of the attractive things about the place, such as the private dining room overlooking the garden, the sculptures of the gold fish that adorn the windows.  When I subscribed to the Hilton Premium Club card, Iketeru was my regular haunt with the wifey for our Saturday night dates, but since that's expired....I haven't been since January.They're having an Unagi…
  • 44 @ THE ROW

    12 Jul 2015 | 3:36 am
    A few months ago, I posted about a cute lil pop up cocktail bar, 44@APW.  As the very name implies, pop ups will pop up, and pop down... or move, like the mysterious lands above Enid Blyton's Faraway Tree. Well, as a matter of fact, they have popped up again, at a location that is rather intriguing, at THE ROW, or what used to be Asian Heritage Row, once the hustling bustling centre of KL's nightlife.  The location is rather mysterious, basically, you use BUTTER & BEANS as the landmark, follow the rather obscure signs, go by faith down the back alley, which looks like a…
  • Happy 250th Birthday, Hennessy. You're Looking Better With Age!!!

    7 Jul 2015 | 10:01 pm
    The stunning display of the a stylized barrel sculptured from a variety of metals, including copper, nesting the gorgeous decanter containing the glorious Hennessy 250 Collector Blend, is a befitting tribute to the celebration of Hennessy's Two and a Half Centuries of Excellence. The limited edition decanter containing that glorious liquid is result of the exceptional work of young designer, Stephanie Balini, encapsulating the blend born of the creative inspiration of seven generations of Master Blenders from the Fillioux Family. Yann Fillioux, Hennessy Master Blender and Taster has since…
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    Technicolor Kitchen - English version

  • Madeira cake

    25 Jul 2015 | 7:10 am
    Every time I tell people that my husband doesn’t like sweets I usually get a “I can’t believe it!!!” in return: for the amount of baking I do it must be really hard to believe he doesn’t eat all the cakes, cookies and brownies – well, he doesn’t, so the rest of the family enjoys them with me, no problem. :) Even though I love sharing my baked goods, there are times I like having something
  • Saffron lemon cookies and Claire Danes

    19 Jul 2015 | 3:52 pm
    Those of you around here for a while know how much I enjoy movies and TV awards – I root for my favorites, hate it when the ones I find untalented and undeserving win and usually go to sleep at 2 in the morning. :) For a couple of years I saw Claire Danes take home lots of awards for her role in Homeland and I did not quite understand why: I like her, I find her a talented actress and very
  • Stripy courgette, tomato and polenta tart

    15 Jul 2015 | 12:14 pm
    New cookbooks can be a lovely surprise, a big disappointment or something in between – even with the “Search Inside” feature at Amazon I’ve had my share of regret buying some of them. My latest purchase, however, was an epic win: I got Annie Rigg’s beautiful cookbook on fruit and Georgina Fuggle’s Take One Veg, and they’re both insanely beautiful – I feel like making each and every recipe on
  • Butterscotch blondies

    12 Jul 2015 | 4:10 pm
    The first time I ever heard of anything butterscotch was after I started blogging – I used to make caramel all the time for this dessert, but it was always the simple kind, the one made with sugar and water only: the caramel made with sugar, butter and cream was a revelation to me. After that, I saw many recipes with butterscotch in their names, but it meant that they called for butterscotch
  • Orange and rosemary cake and hoping for the best

    7 Jul 2015 | 3:18 pm
    Much is said about small joys in life, but today I got myself thinking also about small hopes: things we do hoping for the day (or the week, or the month) to be better. I entered a shop earlier on today searching for a product that would make my hair shinier and softer without making it greasy (those of you who have oily hair like I do know what I’m talking about). I know it might sound silly
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    Ashlee Marie

  • No Bake Desserts

    30 Jul 2015 | 1:00 am
    I love baking, seriously love it, I bake almost every day. ALMOST, some days during the summer it’s simply TOO HOT to bake, BUT I still want my sweets. In fact sometimes on the hottest days I want dessert even more! ANYWAY Here is a collection of 20 AMAZING no-bake desserts from some of the […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Homemade Choco Taco Tutorial

    28 Jul 2015 | 4:30 am
    This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SunsOutSpoonsOut #CollectiveBias We’re nearing the end of National Ice Cream month, I hope you’ve enjoyed all the sweet Ice Cream treats as much as I do!  BUT don’t think for one second this means I’m done eating OR […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Entertainment New Media Conference – Giveaway

    26 Jul 2015 | 12:00 am
    Kay, you guys know how I feel about blog conferences. I love love LOVE them! I love connecting with other bloggers, I love learning and I love love LOVE teaching! I’ve spoken at 8 conferences so far and it has become one of my favorite things to do. I just celebrated 8 years of blogging […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Mandarin Orange No Bake Cheesecake

    20 Jul 2015 | 2:21 pm
    I love sweet cool desserts during the summer, well year round honesty. And while I love baking its nice to have some no bake dessert options that still taste amazing. So when DOLE Canned Fruit reached out asking me to come up with a dessert using their mandarin oranges my mind immediately want to a […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Cheesecake Ice Cream Recipe

    19 Jul 2015 | 5:03 am
    This is actually one of the very first ice cream recipes I ever made!  One of the first recipes on my blog I’m redoing it and resharing it (cause back then no one read my blog, and you all need this recipe in your life).  It totally tastes like cheesecake, and you guys know I […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
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    ZOMG, Candy!

  • Lindt Hello Special Editions: Chocolate Sundae and Pink Explosion

    15 Jul 2015 | 5:00 am
    Today’s Lindt reviews are the rest of the free samples that I received from their PR peeps. Other new Lindt bars were covered on Monday. These Lindt “Hello” bars are new limited editions that are exclusive to Target. Unlike the Excellence bars, which are solid chocolate, the Hello bars are softer pods of filled chocolate. Mine arrived a hair squished in the summer heat. Chocolate Sundae describes itself as “milk chocolate with vanilla and chocolate fillings and almond pieces.” The milk chocolate shell was soft, with a thick and creamy melt. The black and white…
  • Lindt Excellence – Blackberry with Acai, Lychee, and Pomegranate

    13 Jul 2015 | 5:00 am
    Believe it or not, getting a PhD takes up a lot of time. I haven’t updated in a while, but I’ve been, at least temporarily, broken out of my hiatus by two things: 1) I was in Berlin for a conference/workshop and came back with some German candy; and 2) I just received some free samples of U.S. Lindt products. Today, I’ll cover some new fruity Lindt Excellence bars that are part of their new Exotic Fruits collection: Blackberry with Acai, Lychee, and Pomegranate. All bars were free samples from their PR peeps. Blackberry with acai was “dark chocolate with blackberry…
  • Chocolate antioxidants boost memory

    28 Oct 2014 | 5:00 am
    The NY Times has a nice summary of a new neuroscience study finding that drinking a mixture high in chocolate antioxidants improved memory in older adults (aged 50 to 69).   It sounds like awesome news for chocolate lovers – our chocolate habits are good for our brains! – except that you’d have to eat 7 full-sized chocolate bars a day to match the antioxidant levels that the people in the study were getting. That’s a lot, even for a candy blogger like me.
  • New candy-focused podcast from food blogging stars

    27 Oct 2014 | 5:00 am
    Marvo from The Impulsive Buy is producing a new podcast that’s all about candy. Check out the announcement here. The MP3 of the inaugural issue is available at this link. Check it out for some Halloween tips!
  • Halloween Giveaway from Mike & Ike

    17 Oct 2014 | 6:34 am
    This Halloween, Mike & Ike have some fun holiday-themed candy mixes: Mummy’s Mix is lemon, orange, grape, lime, and raspberry, and Vampire Variety is cherry, raspberry, grape, watermelon, and fruit punch. If you’ve never had Mike & Ikes before, they’re sort of like cylindrical jelly beans. I’ve reviewed (and enjoyed) their Lemonade Blends in the past. If you want a chance to try out these Halloween Mike & Ikes, you’re in luck! They’re letting me give some away to one lucky U.S. reader. Enter via the Rafflecopter below. Good luck! a Rafflecopter…
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    Dessert First

  • Sweet Summer: Strawberry White Balsamic Caramel Tarts

    29 Jul 2015 | 4:00 am
    Deep in the heart of summer, and we can’t get enough of sweet ripe fruit around here. My daughter Isabelle would live on fruit if she could; it’s been a trial to coax her to eat her dinner when she keeps insisting that she only wants to eat blueberries and strawberries and mango. How can I blame her, though? When you’re hot and sticky from running around outside blowing bubbles all afternoon, and the kitchen is filled with a bunch of fruit from the grocery store run earlier in the day, a big bowl of berries certainly seems more appetizing than a big heavy dinner. Isabelle…
  • Rose Saffron Lollipops for National Lollipop Day

    20 Jul 2015 | 3:06 pm
    Rose saffron lollipops from my cookbook Lollipop Love. Photo by Antonis Achilleos. It’s National Lollipop Day, and to celebrate I’m sharing another of my favorite recipes, rose saffron lollipops, from my latest cookbook Lollipop Love! I’ve always been a fan of the color pink and of using rose in my baking, so these lollipops were a must to include in the cookbook. These lollipops are delicately pink and subtly floral from the rosewater and rose syrup. This is one of the lollipops in my cookbook that doesn’t need any additional coloring; the rose syrup provides all the…
  • {Sweet San Francisco}: Chantal Guillon SOMA

    15 Jul 2015 | 4:49 pm
    Although there’s a lot of focus in SF on pastry with modern, funky twists, I’m also very pleased to see there’s also been a quiet resurgence in classic French pastry as well. Case in point: Chantal Guillon, my favorite maker of macarons in San Francisco, who has expanded to three shops in the Bay Area, the last one a large café space offering traditional French pastries and desserts in addition to macarons. I’ve been meaning to visit the new shop in SOMA for a while; when Chantal and her staff extended an invite for me to visit the kitchen, I jumped at the chance! I first fell in…
  • {Cookbook Review}: Honey Cashew Morning Buns

    8 Jul 2015 | 9:51 am
    Joanne Chang is one of my baking heroes for accomplishing what many an aspiring career-changer has dreamed: leaving her job and opening a highly successful bakery, then a restaurant, and then authoring two fantastic cookbooks. (At the very least I’m proud to say I’m a fellow Chronicle Books author with her now!) With her third cookbook, Baking with Less Sugar, Joanne has taken on another seemingly daunting challenge with surety and style: creating a collection of dessert recipes that use less sugar, when her main job revolves around making sweet treats. Reading the first chapter…
  • {Sweet San Francisco}: Nuubia Chocolates

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

  • Chewy Oatmeal Raisin Cookies

    Get Off Your Butt and BAKE
    11 Jul 2015 | 4:15 pm
    . . . Cookies Is there anything better than a warm cookie, straight from the oven?  Heck, I surely don’t think so. I learned from a very young baking age, that Cookies put smiles on faces! Put a warm cookie in the hand of someone who’s down, and even before eating it . . . their face lights up. This Oatmeal Raisin Cookie, will certainly add some creases to the corners of your mouth. A good Oatmeal cookie should be crisp on the outside, but chewy on the inside.  Check! I was tempted to add chocolate chips, but I knew better.  I would love it, but my better half would certainly…
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    The Cupcake Blog

  • Blueberry n’ Cream Cupcakes

    Shanna Gibbs
    29 Jul 2015 | 9:00 am
    What? Blueberries AND cream? Honestly, we don’t think there is a way you could possibly go wrong with such a delicious, simple combination. A little bit of vanilla, a little bit of sugar, a little bit of oven time and BOOM! You have one of the tastiest cupcakes we’ve ever posted. Unless, of course, you don’t like blueberries…in which case you should go to the next recipe (or just eat these without blueberries, because who doesn’t like creamy delicious cupcakes?!) Source: Christina’s Baking Adventure
  • Strawberry Lime Mini-Cupcakes

    Shanna Gibbs
    28 Jul 2015 | 9:00 am
    Who would have thought that combining strawberry and lime could have such a wonderful impact on the taste buds? Just enough sugar to cut the tartness is what makes them a big hit with anyone who bites into them. There are lots of ingredients in them to help bring out the pure pleasure of the strawberry and lime, and they are well worth the effort put into making them. Source: Cup of Sugar :: Pinch of Salt
  • Key Lime Coconut Cupcakes

    Shanna Gibbs
    24 Jul 2015 | 9:00 am
    These cupcakes leave nothing to be desired when it comes to looks and flavor. You will be happy to discover that they are super easy to prepare, too! The real secret to their success is that they should be made from as many fresh ingredients as you have available. This is what makes them truly a homemade success, and avoids the traits of a plain old store bought cupcake. Source: Life, Love and Sugar
  • Cookie Monster Cupcakes

    Shanna Gibbs
    23 Jul 2015 | 9:00 am
    This is one monster the whole family won’t mind coming up against, as these cookie monster cupcakes are absolutely delightful. These are made with a high rising recipe, so the mouth can be cut out for the amazing cookie monster effects. Don’t forget about the cookie that you will want to set into the mouth, because we all know that the cookie monster loves his cookies too. Source: I Am Baker
  • Orange Dreamsicle Cupcakes

    Shanna Gibbs
    22 Jul 2015 | 9:00 am
    If you have eaten frozen Dreamsicles, you will not have forgotten the taste. You can have that very same wonderful taste experience but without the dripping. Once you’ve consumed one of these Dreamsicle cupcakes, your only concern will be the crumbs, because you won’t want to miss a single morsel. Vanilla cream cheese cake, topped with orange cream cheese frosting, is the treat you are in for. So be sure to put dibs in now for seconds or maybe even thirds! Source: The Batter ThickensO
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    Love & Flour

  • Caramel-Masala Popcorn & Pistachios

    10 Jul 2015 | 3:00 am
    Think of a food with the power to polarize. Coconut instantly comes to mind. I have met people who love it or hate it, but I have never heard anyone say they did not really care one way or the other about coconut. Beets are part of the conversation. I loathe beets. I thought I was the only(...) The post Caramel-Masala Popcorn & Pistachios appeared first on Love & Flour.
  • Spicy Peanut Tofu with Sugar Snap Peas

    5 Jul 2015 | 5:48 pm
    The first time I selected tofu as my protein could have very well been my last. Thin slices of slightly rubbery and surprisingly tasteless tofu were spaced throughout my noodle and veggie stir fry. I distinctly remember feeling disappointed and resigned to the possibility that meatless meals were destined to be less than great. Fortunately, I am stubborn and(...) The post Spicy Peanut Tofu with Sugar Snap Peas appeared first on Love & Flour.
  • Strawberry Mint Cake

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

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

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

  • Summer Fun Cupcakes

    28 Jul 2015 | 4:00 am
    Fun Cupcake Ideas For Summer! The summer season might be winding down, but that doesn't mean that you can't bring a bit of summer to your house no matter what the season. These adorable cupcake creations feature all things summer - flip flops, tropical fish, beach balls, umbrellas, the sun, ocean and sand. In this article, I will show you some of my favorite summer cupcake designs and give you some tips on how you can make these tasty little sweet treats at home. And if you are throwing a pool party or having a luau, or just looking for cupcake gift ideas, these cupcakes will whisk your…
  • Red Velvet Cupcakes

    23 Jul 2015 | 4:00 am
    The Best Red Velvet Cupcake Recipes Red velvet cake is a southern treat. There is nothing better than delicious cake smothered in cream cheese icing. Since my kids are such a fan of this cake, I like to make it in take-a-long form... cupcakes to be exact. Here are some of the best red velvet cupcake recipes around along with a made from scratch cream cheese icing recipe. Easy Made From Scratch Cream Cheese Icing Recipe Cream Cheese Icing Recipe Ingredients 1 - 8 ounce pkg of cream cheese, softened at room temperature 1 box of powdered sugar 1 stick of unsalted butter (or margarine), softened…
  • Peaches & Cream Trifle Recipe

    21 Jul 2015 | 4:00 am
    Image by Kitchen Scoop The Ultimate Dessert - Peaches n' Cream Trifle This summer we were invited to numerous gatherings for church, work and family get-togethers. Of course, this usually involved food and us bringing something so I thought we'd try something new and bring trifle gourmet desserts to most of the parties. For example, we brought a red, white and blue trifle dessert to the big Independence Day bash, a brownie trifle to a couple functions including a family gathering, and this peaches n' cream trifle to my husband's company backyard barbecue. All of them were a big hit. In this…
  • Biscotti - an Italian Cookie or Cake?

    16 Jul 2015 | 4:00 am
    History of These Cookies Biscotti are crunchy snacks that originated in Italy. They are actually cookies and get their name from the fact that they are baked twice. The word biscotti means baked twice in Italian. And you will need to bake these little goodies twice to get the recipe right. It's very easy to make your own biscotti at home. You can add any touches you like including chocolate chips, dried cherries, hazelnuts, walnuts, or white chocolate chips. The original versions that are popular in Italy are anise flavored. They have a licorice taste. You can make the authentic version with…
  • Homemade Hot Tamales

    14 Jul 2015 | 4:00 am
    Homemade Hot Tamale Recipe Tamales are a traditional Mexican dish that make great meals for any occasion. They typically include a meat such as chicken, beef, or pork that is encased inside a masa dough and steamed inside a corn husk. Banana leaves or tamale papers can also be used. This tamale recipe uses a spicy pork and is absolutely delicious. It does take time but the end result will be well worth your efforts. How To Make Tamales Tamale Recipe Picture courtesy of Tavallai on Creative Commons Ingredients Tamale Filling: 1 1/4 pounds pork loin 1 large onion, halved 1 clove garlic 4…
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  • How to Thaw Frozen Undecorated Cut-Out Cookies (Marian (Sweetopia))
    25 Jul 2015 | 9:45 am
    One of the many things I love about decorated cookies as a gifts or favours is that they work for any kind of theme, and always seems to go over well. They’re relatively inexpensive to make,... Visit to view the entire post.
  • Covering Cookies with Fondant & Art Palette Decorated Cookie Tutorial (Marian (Sweetopia))
    15 Jul 2015 | 11:28 am
      Although fondant isn’t what I normally cover cut-out cookies with (I love working with royal icing), when one of our art teachers at the school I work at, Maureen Egan, asked if she... Visit to view the entire post.
  • Father’s Day Toolbox Cookies {How-To and Toolbox Template} (Marian (Sweetopia))
    13 Jun 2015 | 8:26 pm
    Hello sweet friends! With Father’s Day just around the corner, I’m ready to share a little toolbox project of the cookie sort with you. Thanks to my husband for designing the toolbox and... Visit to view the entire post.
  • {Giveaway} Peggy Porschen’s Cookie Decorating Book – Cookies (Marian (Sweetopia))
    3 Jun 2015 | 4:00 pm
    Hello, hello! How about a little giveaway to sweeten your day? I’m giving away a copy of Peggy Porschen’s book, Cookies, to one lucky winner! If you don’t already know Peggy,... Visit to view the entire post.
  • Onesie & Elephant Baby Shower Cookies {How-To} (Marian (Sweetopia))
    1 Jun 2015 | 3:00 pm
    Hello, hello and happy Monday! Pastel sweetness and baked with love – these baby shower cookies are super simple to decorate with a few key tips. If you’ve seen other tutorials here... Visit to view the entire post.
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    Gluten Free Canteen

  • Summer Fruit Snack Cake

    28 Jul 2015 | 3:06 am
    Ever felt a little bad tossing out that lonely old nectarine or the stray handful of ancient (but not yet rotten) berries? Save that stuff. It’s perfect for this quick snack cake. I like to think (only in my imagination) that I keep an organized refrigerator. The fact that the freezer is on top and I have to stoop to see inside the refrigerator should be a clue (who designed these things, anyway). I’m always finding stray containers of things and in the summer it’s almost always berries with just an assorted few remaining. In the drawers – which practically reside on…
  • Bilbao Custard Rice Cakes

    21 Jul 2015 | 3:05 am
    These rice cakes may be a simple looking confection but what they lack in bakery (think curbside) appeal is more than made up in flavor.  And they could not be easier to make. Many thanks to Spain for bringing us this really awesome little cake. There are as many ways to prepare Bilbao rice cakes as there are snowflakes in a blizzard. Some are simple, others are a little too Martha. But I think I reached a good compromise and found a way to make them incredibly easy to make. And the best part after making 400 gazillionty is that no matter how they come out looking, they will always…
  • Sangria Fruity Bars

    14 Jul 2015 | 3:02 am
    Whenever we make sangria we use way too much fruit. Once the pitcher is dry the lonely leftover sangria fruit is repurposed as filling for sangria bars. Never waste drunken fruit pieces, I say. Sangria (in our house) is code for a boatload of alcohol tasty enough to drink like fruit juice. Some of us have to be reminded to sip (probably me). But all that nicely chopped drunken fruit left in the bottom of the pitcher sure could use a new job. Think bar, as in cookie. Use your favorite streusel or shortbread cookie mix, or the recipe below as the base layer. Cooking down the fruit a bit…
  • Coconut Almond Chocolate Chip Cookies

    7 Jul 2015 | 3:06 am
    Because there aren’t enough chocolate chip cookie recipes in the universe to yet fill a library, I bring you one more.  This variation includes all my favorites, milk chocolate, coconut, almonds. It’s an easy two-bowl cookie recipe that can be prepared and baked in no time at all. The dough will come away from the sides of the bowl but will also look pretty oily – and your brain will probably go – oh-no-too-much-oil. But despair not. It’s supposed to look like that. But once the cookies are baked they are perfectly fine and not greasy. If you wish a slightly…
  • Red White & Blue Berry Good Cake

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

  • Rockafella wedding cake Tim Burton inspired

    11 Jul 2015 | 7:11 pm
    A friend recently asked me if I would make her wedding cake. Obviously I said yes. The challenge, cake had to be transported from one country to another, had to be 30cm max, had to... The post Rockafella wedding cake Tim Burton inspired appeared first on The Cake Lovers.
  • Movember camel

    11 Jul 2015 | 5:57 am
    Charity cake created for Movember hence the moustache. Also as I live in Dubai I thought a camel would be rather fitting. The post Movember camel appeared first on The Cake Lovers.
  • “We are the world” Cookies

    5 Jul 2015 | 5:30 am
    I made these cookies last december to collaborate in the creation of the 2015 Cake Calendar “WIKICAKEGROUP FOR CHILDREN” that celebrates and honors children from all over the world. The proceeds from the sale of... The post “We are the world” Cookies appeared first on The Cake Lovers.
  • monster high cake

    2 Jun 2015 | 1:12 am
    original design by Arte da Ka The post monster high cake appeared first on The Cake Lovers.
  • “Painter Hedgehog”

    Lily Vanilly
    28 Apr 2015 | 7:57 am
    There is a romantic story behind this birthday cake. It was ordered by a young woman as a gift for the birthday of her loved one, who is a talented artist. The Hedgehog symbolizes the... The post “Painter Hedgehog” appeared first on The Cake Lovers.
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  • A Coffee Lover's Dream: Coffee-Walnut Poppy Cake

    23 Jul 2015 | 4:20 pm
    Posted:  Thursday, July 23, 2015 - 6:15pm Baking Recipes Do you have any coffee enthusiasts in your family? Our Coffee-Walnut Poppy Cake is for them. This cake isn’t for the faint of heart. It’s not the type of cake that you eat with coffee, this cake contains coffee!
  • How to Make Ice Cream Cake

    17 Jul 2015 | 1:19 pm
    Posted:  Friday, July 17, 2015 - 3:15pm Image by julesSummer is here and what better way to celebrate the hottest summer months than with a cool, refreshing dessert? And with National Ice Cream Day this month, we couldn’t think of a better reason to show you how to make your own ice cream cake at home!
  • 10 Strange, but Delicious, Ice Cream Flavors that Actually Exist

    16 Jul 2015 | 9:50 am
    Posted:  Thursday, July 16, 2015 - 11:30am We’re celebrating National Ice Cream Day (July 19th) with a week filled with amazing ice cream!Photo by Joy
  • The 10 Best Ice Cream Float Recipes

    14 Jul 2015 | 11:08 am
    Posted:  Tuesday, July 14, 2015 - 1:00pm We’re celebrating National Ice Cream Day (July 19th) with a week filled with amazing ice cream recipes!Image by Takeshi Kuboki
  • The Perfect Desserts to Take on a Summer Picnic

    7 Jul 2015 | 1:47 pm
    Posted:  Tuesday, July 7, 2015 - 3:45pm Summer weekends are great for spending time with family and friends. The sun is warm, the sky is blue and the food spread is usually top notch. Good food is essential to creating the perfect picnic -- and no picnic menu is complete without the perfect dessert!But not all desserts are created equal in the eyes of a perfect picnic. One must consider all of the factors like bugs, heat and transportation.
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  • Treat Petite July 2015 Round Up

    27 Jul 2015 | 12:12 pm
    It’s been a mad month for me, but everyone else seemed to have a great time baking up a storm despite the warm weather in some places.The theme was Summertime Special for Treat Petite this month and we had loads of great entries;Sarah at Tales from the Kitchen Shed entered these gorgeous Strawberry TartletsNic at Nic’s Bakes made Matchpoint Pavlova – the matchpoint comes from the name of the fruit salad she used in the recipe here (it was Wimbledon time!) My Treat Petite co-host Kat, The Baking Explorer, made Pimms Cupcakes, a great flavour to use in baking.Anitha at Healthy & Tasty…
  • Now That's What I Call New #8

    25 Jul 2015 | 9:30 am
    Greetings everyone and welcome to ‘That’s What I Call New #8’. My occasional round up of some products I have been sent to try and let you know what I think. Some are new on the market, some are new to me, and some are just for fun.Green's Indulgent RangeTo start with Green’s the baking people who have been providing the UK with boxed cake mixes for over 100 years (who hasn’t had their divine cheesecake mix!) have launched a new Indulgent range. Included in the range are Chocolate Fondant, Tiramisu, Profiteroles and Salted Caramel Dessert.I was sent the Chocolate Fondant and…
  • Neapolitan Pinwheel Cookies

    23 Jul 2015 | 10:26 am
    Oh my goodness! What a mad month it's been. I've not baked or blogged, entered anyones blogging challenges, nearly as much as I'd like to have done, but life gets in the way sometimes.You may remember I said a while back that Disneyboi and I were at long last selling our individual properties and buying somewhere together. Well, we are half-way there! He has sold his flat and for the first part of the month we were packing up all of his belongings and putting them in storage. We did that, he has moved into mine until we get that sold and get a new place together.This was stressful enough, but…
  • Choc Chip Banana Bread Fondant Fancies

    13 Jul 2015 | 11:00 am
    Shhh. don’t tell anyone but we had a non-cake club ‘Cake Club’ recently.To explain, we had a meeting of all who usually attends the Clandestine Cake Club in Dundee, but this one was ‘off the books’ if you like.And because of this, we didn’t have to have it at a different venue from where we’ve been before (which gets tricky in Dundee, it’s really not that big!) and we didn’t have to insist on just big cakes. Here's what everyone else brought...So this was right up my street. I love to make smaller treats, pretty much why Kat at the Baking Explorer and I started up ‘Treat…
  • Foodies Festival Edinburgh Ticket Giveaway

    9 Jul 2015 | 11:00 am
    Foodies Festival Edinburgh will soon be with us again. Between 7 and 9 August at Inverleith Park, the festival for food fans everywhere returns and is bigger than ever before.The Foodies Festival is now 10 years old and to celebrate the ever-growing event brings thousands of its visitors the chance to see and experience all things food and drink related.There will be the Chef’s Theatre featuring top chefs, a Drink’s theatre featuring wines, beers and cocktails and to make it a truly family day out there is also a Children’s Cookery Theatre allowing your little one’s the chance to…
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    Mad about Macarons! Le Teatime Blog in Paris

  • Taking a Break

    Jill Colonna
    24 Jul 2015 | 3:10 am
    By the time you read this, I’m sure it’s afternoon nap or siesta time somewhere. We’ll probably need one following our night flight tonight.  I wonder what insects will be there to greet us?  In any case, I’ve packed the mosquito creams to throw off the scent of a sweet-blooded Scot! My favourite perfectly harmless insect in Provence is the cigale. If you follow me on Instagram, you’ll have seen my tiny video of the cigales singing in the trees. As soon as the temperature drops to around 24°C, the singing stops but I can tell you that heatwave evenings with…
  • An Avignon Summer Festival Morning and an Aubergine Tart

    Jill Colonna
    23 Jul 2015 | 2:06 am
    I love Avignon at any time of year. Come windy mistral weather to the cigales singing in the plane trees to announce the intensity of summer heat, the atmosphere is always lively.  But come July, when Avignon is in full festival swing (from 4-25 July), it takes on an even more upbeat ambience. It’s just buzzing. Even the shops go theatrical and arty. I was too shy to stop and ask this poet what he thought about it all.  What would you have asked him?  I mean, how do you start a conversation with a public poet or Poete Public? I was never great at poetry at school.  Were the bikes…
  • Discovering the Chocolate Alphabet in St Rémy-de-Provence (Part 2)

    Jill Colonna
    21 Jul 2015 | 5:55 am
    Continuing our morning walk, you can really feel Vincent Van Gogh’s presence in Saint-Rémy-de-Provence. Reminders of his paintings appear when you’re least expecting it. Vincent was fascinated by the enormous plane trees; they’re dotted all around town, providing welcome shade here at the Mairie or town hall. I love getting lost in the back-streets, especially when they’re as old as this – do you? Always look up at the buildings.  I could have missed this Hospital established in 1646.  Look at the scallop shell (Saint Jacques) above the doorway. Although no…
  • Best Pastries in St Rémy de Provence (Part 1)

    Jill Colonna
    19 Jul 2015 | 9:46 am
    What? You’ve never been to St Rémy de Provence? Valérie plopped frozen raspberries instead of ice-cubes in her refreshing homemade citronnade. She always has brilliant ideas. Would we just stay by the pool and chat during our long-awaited Bastille holiday weekend visit, or should we venture out in this heatwave and have a bit of culture next morning? I felt embarrassed. How could I have visited the parents-in-law in their Saignon village since 1992 and not even discover one of Provence’s most picturesque villages just south of Avignon?  But, in our defence, when we visit…
  • A Taste of Provence with Chickpea Spread

    Jill Colonna
    10 Jul 2015 | 9:48 am
    This view is from my parents-in-law’s house in the Luberon, the heart of Provence. It has always been special, whatever time of year; as in this picture, even if the pretty lavender from the fields has been harvested in August, watching the smoke rise from the distillery’s chimney down below conjures up all sorts of ideas as to what uses we have with lavender oil. (Which reminds me, I must share a lovely lavender cream recipe with you next.) But today we’re going savoury for a change and thinking of the French’s favourite time before dinner: the apéritif. And as…
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