Baking

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  • Amateur home baker desperately seeks guidance

    The Fresh Loaf
    mrgkcooper
    26 Mar 2015 | 4:40 pm
    Amateur home baker desperately seeks guidanceSubmitted by mrgkcooper on March 26, 2015 - 4:40pm.I am 100% committed to baking my own bread but am also 100% confused by the things I read, so if anyone can clarify the following points I will be eternally grateful: my dough has never got to the stage when I push it - it springs back; I try and make a simple bloomer but my dough spreads and I end up with a large flattish loaf; I read on one of the forums the dough should be wet and sticky rather than dry, can anyone shed some light please, and finally how do I know if I am over proofing? Thank…
  • Practical Ways to Speed-up Home Cooking

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

    Flourish - King Arthur Flour
    Gwen Adams
    20 Mar 2015 | 10:01 pm
    Mouthwatering, mind altering, maddeningly amazing maple syrup. That tree-grown sweetener that New England is proud to produce. For most of the country, maple is more of a fall flavor, right along with apple and pumpkin. For us East Coasters however, we wait impatiently for the flavor that’s a surefire sign spring is finally here. The topic of conversation around the water cooler shifts from “What did the thermometer at YOUR house say this morning?” to “Guys, I saw some lines out on my drive into work today. First of the year!” Tapped maple trees, with miles of…
  • Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

    The Cupcake Blog
    Shanna Gibbs
    5 Mar 2015 | 9:00 am
    Chocolate, bourbon, pecan pie, cupcakes, butter pecan frosting. Do we really need to say anything else to convince you to pull out a mixing bowl? These adult goodies may be more on the complicated side of the kitchen, but the finished product, essentially tiny bourbon pecan pies with chocolate crust, is worth twice the effort, easy. Be sure to allow enough time for the chocolate cake bases to cool, and in the meantime, get to whisking the yummy pecan pie filling that makes this recipe perfect for Thanksgiving festivities. Source: Half Baked Harvest
  • 100% Whole Wheat Graham Crackers

    Flourish - King Arthur Flour
    PJ Hamel
    26 Mar 2015 | 10:01 pm
    “The best graham crackers ever. One bite, and you’ll want to eat the entire bagful.” So says Seneca. A member of our King Arthur Flour extended family via her mom, Jenn (our catalogue’s art director), Seneca is 8 years old. And she knows a good thing when she tastes it. No dissembling; no hesitation. Just “the best graham crackers ever.” Which warms my heart. Despite its nutritional attributes, whole wheat flour is often a hard sell, flavor-wise. Especially when it comes to kids, who can taste “healthy” in their cookies a mile off – and…
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    Stuffyerbake

  • Practical Ways to Speed-up Home Cooking

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

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

  • 100% Whole Wheat Graham Crackers

    PJ Hamel
    26 Mar 2015 | 10:01 pm
    “The best graham crackers ever. One bite, and you’ll want to eat the entire bagful.” So says Seneca. A member of our King Arthur Flour extended family via her mom, Jenn (our catalogue’s art director), Seneca is 8 years old. And she knows a good thing when she tastes it. No dissembling; no hesitation. Just “the best graham crackers ever.” Which warms my heart. Despite its nutritional attributes, whole wheat flour is often a hard sell, flavor-wise. Especially when it comes to kids, who can taste “healthy” in their cookies a mile off – and…
  • Perfect Gluten-Free Biscuits

    Alyssa Rimmer
    23 Mar 2015 | 10:01 pm
    A warm, flaky biscuit, fresh from the oven, one that bursts with steam when you open it? It’s pretty hard to beat. Almost perfection, if you ask me. Everyone seems to have their own way of making the perfect biscuit. Whether it’s an old family recipe, or maybe it’s a trick that your grandmother uses that she won’t tell anyone else, getting a biscuit just right definitely takes a little practice. Luckily for all of the gluten-free bakers in the world (including yours truly), making the perfect biscuit is easier than you might think. Today I’m not only going to share our newest…
  • Five Easter Celebration Breads

    Susan Reid
    22 Mar 2015 | 10:01 pm
    Since the time of Stonehenge, mankind has looked to the approach of spring as a season for physical and spiritual renewal. Celebration breads have held a prominent place in practically every culture in Europe, dating back to Roman Times. Today, making these breads still celebrates life springing eternal while carrying on delicious, centuries-old baking traditions. Italy’s Columba Pasquale, or Easter Dove Bread, is a native of Lombardy. Studded with citrus peel or the dried fruits of your choice, gilded with a shiny coat of sugar-nut syrup, then sprinkled with almonds and sparkling…
  • Maple Cream Pie

    Gwen Adams
    20 Mar 2015 | 10:01 pm
    Mouthwatering, mind altering, maddeningly amazing maple syrup. That tree-grown sweetener that New England is proud to produce. For most of the country, maple is more of a fall flavor, right along with apple and pumpkin. For us East Coasters however, we wait impatiently for the flavor that’s a surefire sign spring is finally here. The topic of conversation around the water cooler shifts from “What did the thermometer at YOUR house say this morning?” to “Guys, I saw some lines out on my drive into work today. First of the year!” Tapped maple trees, with miles of…
  • Grilled Cheese

    PJ Hamel
    18 Mar 2015 | 10:01 pm
    Grilled cheese. This classic comfort food sparks a food memory for you, right? For me, it’s being a kid, sitting outside in my snow fort. My heavy woolen mittens are alternately icy and soggy; my feet are freezing inside black buckle-up rubber galoshes. My mom calls me in for lunch: Velveeta grilled cheese with sweet pickles. For my son, it would be sitting outside in his snow fort, high-tech gloves keeping his hands warm, Sorel boots nice and cozy. I call him in for lunch: grilled extra-sharp cheddar on crostini, oil-cured olives on the side. Yeah, and I walked 2 miles through snow…
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    Bake or Break

  • Herbed Popovers

    Jennifer McHenry
    26 Mar 2015 | 8:58 am
    Perfect popovers have eluded me for years. I've tried a few times, but I could never get them to turn out well. Lately, though, I've been thinking it was time to give them another shot. And I'm happy to say I have found a great go-to recipe for amazing popovers! I looked at so many recipes (so many) in my attempt to find one that I thought would be "the one." Not surprisingly, I found the big winner with King Arthur Flour. I am so pleased with these beauties! And now I want to share that recipe with you and give you some tips to make sure your popovers are a success! The first and most…
  • Mini Coconut Cakes

    Jennifer McHenry
    23 Mar 2015 | 10:49 am
    There's something about spring that makes me want to make everything with coconut. Of course, being the only coconut fan in our home makes it tough to justify going coconut crazy. I do not need to be left alone with a whole bunch of coconut goodness! But this weekend was Quinn's birthday, and he was happily enjoying a little cheesecake as well as a birthday cake I made for the occasion. So it seemed like the perfect time to sneak in a little coconut treat. This recipe uses unsweetened coconut, which I am liking more and more these days. It gives you the great flavor of coconut without the…
  • Cookie Butter No-Bake Cheesecake

    Jennifer McHenry
    19 Mar 2015 | 9:51 am
    Several weeks ago, Quinn suggested that I make a cheesecake using one of his favorite things - speculoos cookies. I added that to my baking list, where it lingered for quite a while. But with his birthday coming up this weekend, I decided now was the time for this dessert to make its debut. In case you aren't familiar with speculoos cookies, they are sweet, crunchy cookies filled with lots and lots of spices. And as if the cookies aren't enough, there's also speculoos cookie butter. It's a creamy, spreadable jar of deliciousness made from those tasty cookies. Knowing how much Quinn loves the…
  • Chocolate Chocolate Chip Cookies

    Jennifer McHenry
    16 Mar 2015 | 9:04 am
    I am firmly in the camp that there's no such thing as "too much chocolate." I'd be perfectly happy enjoying even just a bite of chocolate every single day. If you're a fellow member of that camp, you'll love these Chocolate Chocolate Chip Cookies as much as I do. With both cocoa powder and chocolate chips in the mix, you'll get a double dose of chocolate. And that suits me just fine. For those times when only a chocolate treat will do, these cookies are just the thing! These chocolate gems are nice and fudgy. Be sure not to over-bake them so you get that soft, fudgy awesomeness. It can be a…
  • Best Easter Desserts

    Jennifer McHenry
    13 Mar 2015 | 10:43 am
    To me, Easter desserts should be a little taste of springtime. I want to see bright, happy desserts! Cool, creamy pies. Maybe a bit of fruit. Beautiful cakes. Of course, I can't resist tossing in a little chocolate, too. Here are some of my favorite desserts to make for Easter. I hope you'll find some baking inspiration here. Enjoy! And happy Easter! Butterscotch Pudding Pie with Chocolate Chip Cookie Crust Lemon Cream Tarts Banana Pudding Chocolate Mousse Tart with Glazed Nuts Butter Pecan Cake Chewy Chess Tart Pecan Layer Cake with Banana Icing Blueberry Cake with Toasted Coconut Topping…
 
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    The Fresh Loaf

  • Teaching to Build Earth Ovens

    Simha
    27 Mar 2015 | 3:41 am
    Teaching to Build Earth OvensSubmitted by Simha on March 27, 2015 - 3:41am.I am in the process of finishing an ebook on how to teach your own earth oven workshop. I am starting this thread to find out if anyone knows of any similar publication and to find out if there is interest in it. The book covers everything from: host agreement and consultation, materials and tools, teaching the course, baking procedures, and building your own tools. I am interested to hear from both people who have taught classes and people who want to teach.Thanks for your feedback! Simha Bode
  • Aluminum Loaf Pan with brown non-stick coating?

    joecox2
    26 Mar 2015 | 9:31 pm
    Aluminum Loaf Pan with brown non-stick coating?Submitted by joecox2 on March 26, 2015 - 9:31pm.Has anyone used these old school type pans?  They look like standard aluminum 9x5 loaf pans but they have a brown painted non-stick coating inside.  Was this a precursor to Teflon coated pans?  I have 4 of these pans and would like to pick up a few more (found the ones I have at thrift stores).
  • Amateur home baker desperately seeks guidance

    mrgkcooper
    26 Mar 2015 | 4:40 pm
    Amateur home baker desperately seeks guidanceSubmitted by mrgkcooper on March 26, 2015 - 4:40pm.I am 100% committed to baking my own bread but am also 100% confused by the things I read, so if anyone can clarify the following points I will be eternally grateful: my dough has never got to the stage when I push it - it springs back; I try and make a simple bloomer but my dough spreads and I end up with a large flattish loaf; I read on one of the forums the dough should be wet and sticky rather than dry, can anyone shed some light please, and finally how do I know if I am over proofing? Thank…
  • Finding the Levain % Sweet Spot (Formula Included!)

    a_warming_trend
    26 Mar 2015 | 4:21 pm
    Finding the Levain % Sweet Spot (Formula Included!) Submitted by a_warming_trend on March 26, 2015 - 4:21pm.One of the most intriguing questions in my (admittedly short!) sourdough adventure thus far has been: How do I create a loaf that I can consistently proof in the refrigerator and bake straight from that cold environment, without it under or over-proofing? While the length of bulk fermentation is important in this calculus, it’s not the only part.The following is the formula I've developed for one large loaf that is created specifically for a long proof in the refrigerator. The…
  • My 2nd attempt at Pane Di Altamura

    AbeNW11
    26 Mar 2015 | 1:47 pm
    My 2nd attempt at Pane Di Altamura Submitted by AbeNW11 on March 26, 2015 - 1:47pm.I don't understand the method but the instructions for this Italian bread are as follows... Flour (fine Semolina) 100%Final hydration 60%Salt 2%Levain 20%Method...Form doughKnead for 20minBulk Ferment 1hr 30min [I know! and only 20% levain. I cheated and did 2hrs but still...]Shape and bench rest for 30minShape again and bench rest for 15minBake for one hour. First 15min with oven door open, 40min oven door closed and last 5min with oven door open [I just baked normally till ready].Verdict: lovely soft crumb…
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    Sugarlaws

  • our next vacay…

    katy
    23 Mar 2015 | 6:43 am
    So, in October, Chad and I took off for a few days (solo!) in Mexico, leaving Bear with three grandparents to take care of him.  I was so nervous before the trip — I almost canceled it completely a week before we left, because I couldn’t handle the thought of leaving our baby, even for a few days — but it ended up being such a wonderful experience.  As Bear approaches the one-year mark, a lot has changed.  Our life feels and looks completely different from the way it was before he arrived, but at this point… we’ve adjusted.  We’re used…
  • spotlight on: julie’s baby girl nursery

    katy
    19 Mar 2015 | 3:43 am
    When my friend Julie posted a snapshot of her nursery for her soon-to-be baby girl, my jaw dropped.  Four seconds later, I had recovered enough to text her and ask if I could feature it on Sugarlaws — that’s how beautifully she designed this room. Thankfully for you guys, she agreed, and I couldn’t be happier with how the photos turned out.  I’d love to feature more of our friends and family on Sugarlaws — there are so many beautiful home, style, and mothering tips that are way beyond what I could dream up, and sometimes it feels selfish to keep them to…
  • bear’s first rodeo

    katy
    16 Mar 2015 | 7:28 am
    In case you don’t happen to live in Texas, let me explain: The Rodeo is a Big. Deal. Like, we are talking, shut-down-entire-sections-of-a-four-million-person-city-just-because-of-Rodeo-traffic kind of big deal.  At this time of the year, it’s all people can talk about, and whether you’re going once, twice, or every single day for three weeks (hey, not judging, I promise), the Rodeo is kind of the ultimate destination in Houston in March. So, even though we were facing a rainy, gray morning, my friend Ellie and I decided to pack up our kiddos and head over.  And,…
  • metro line

    katy
    11 Mar 2015 | 8:22 am
    You know one thing that I really miss about New York?  Public transportation. It wasn’t always the most glamorous way to get around, but man, the New York subway was a huge melting pot of people, schedules, sections of the city, and just about anything else you can imagine.  Chad and I had about a half hour commute because we were going from the West Village to our law firms in Midtown, and when we first moved in together, we used to split the morning paper between the two of us.  (I’d get Fashion & Style, Arts, Opinion, and Travel, and he’d get World…
  • this weekend

    katy
    8 Mar 2015 | 6:40 pm
    This weekend, we did something a little new. One of our babysitters plays on the Rice Women’s Basketball team, and this weekend, she invited us to come out and see them play!  So on Saturday, we bundled up the stroller and headed over to the Rice Stadium (which, conveniently, is basically across the street from our house). And Bear got to experience his first basketball game! As he’s gotten a little bit older and more interested in the world, we really can’t keep him cooped up at home on the weekends anymore.  His nursery is fine for naps and our playroom is fun…
 
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    My Sweet and Saucy

  • Easter Desserts

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

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

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

    admin
    16 Jan 2015 | 3:33 pm
    Well hello there! It Has been a minute, hasn’t it? Thanks to the holidays being over, we can resume our showing you fine folks how we make our cakes, ok? This week, Kasey made a really cute carved teapot cake! So she starts by carving up her layers of cake into a ball type shape.Then she fills the cake with her flavor, damming up the sides with Swiss Meringue buttercream. She then frosts the outside with buttercream, using a piping bag.She scrapes the sides then puts the cake in the fridge to set up. Then, with rubber gloves, uses her warm hands to smooth the cake into its round…
  • Thanksgiving Desserts + What I’m Thankful for…

    admin
    19 Nov 2014 | 3:44 pm
            Well this year I definitely have a lot to be fhankful for!  We just had our second little cutie pie on November 3rd…little Donovan James Brandon!  He actually wasn’t little haha at 9 lbs 9 oz, but he still seems so tiny now compared to my sweet Blake! We have lots of delicious treats again for you this year!  Everything from our Pumpkin Naked Layer cake (can be ordered with 3 or 4 layers of cake) to our Pumpkin Caramel Cheesecake with Gingersnap Pecan Crust!  Those are just two of my favorites, but scroll below to see what all we have in store for…
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    Jenny Bakes

  • French Silk Pie

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

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

    14 Mar 2015 | 6:26 am
    This post was published on March (3) 14th, 2015, at 9:26 am, for what should be obvious reasons.I had great plans for Pi(e) Day this year, being the Pi(e) Day of all Pi(e) Days. I was going to have Pi(e) Month! Okay maybe Pi(e) Week! Well maybe I'll make a few pies.  That actually happened on Pi(e) Day Eve Eve Eve.You still have time to make a pi(e) - anything round will do! The recipes for these will be posted on the next few Mondays on my regular posting time.
  • Concept: Banana Split Pancakes

    9 Mar 2015 | 7:11 pm
    Back on Shrove Tuesday, aka Fat Tuesday, aka Pancake Day, we had a day of ice. In South Carolina, ice means everything gets shut down and cancelled (and the ice in the picture is the thick layer on my outdoor furniture, not staged.) I spent half the day in web-based meetings, no real snow day for me, but I still had time to celebrate pancake day.I don't exactly have a recipe for this because the pancake recipe I tried for this I ended up tweaking halfway through - it had no eggs, and I feel like that was a mistake in the recipe.  But the idea of it was good - banana bread pancakes! …
  • Mississippi Mud Bars

    2 Mar 2015 | 12:00 am
    As part of my ongoing Around the USA baking project, I decided the time had come to make something from Mississippi. The opportunity came while reading The Sharpshooter Blues by Lewis Nordan, set on the Mississippi delta.  I have been exposed to some Southern writers I wouldn't have known otherwise through my participation in the On the Southern Literary Trail group in Goodreads. This was one of the picks for February.Mississippi mud - the rich, goopy kind that happens when a river meets an ocean. Translated into a cake or a bar, you have to find something that oozes goo - so of course…
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    Real Baking with Rose Levy Beranbaum

  • Upcoming Appearances

    25 Mar 2015 | 7:30 am
    For those of you who have asked if or when we will be in your vicinity, this posting will list any appearances scheduled within the coming two months. Mohonk Wine & Food Festival: demo, talk, tasting, and book signing: Saturday, May 30, and Sunday June 31 Wine & Food Festival
  • Baking Bible Out Bakes: Frozen Chocolate Pecan Tart (page 279)

    22 Mar 2015 | 7:30 am
    THE CUT TART READY TO BAKE CHOCOLATE IN SWEET CHOCOLATE COOKIE TART CRUST NON-CHOCOLATE VERSION WITH A TRADITIONAL DESIGN Patricia Reitz (her blog is Butter Yum), one of the Alpha Bakers, made this stunning version. I love how she used the Chocolate Drizzle Glaze to garnish the pan and did a combination of arranging the pecans for the outside ring and leaving the center in a more casual arrangement.
  • The Best Party of the Year

    21 Mar 2015 | 7:30 am
    Goes to the Food Arts Epiphany Party. In all the years that I have been associated with Food Arts I've only ever missed one, and that was because I was away. I loved seeing all the full-time staff and also the free-lancers. And invariably, publisher and dear friend Michael Batterberry would be inspired to come up with some terrific article for me to pursue. Of course, one of the best parts was that each invitée would bring a special dish. One year Michael Batterberry made manicotti with wild boar sausage that was so delicious, I took some of the leftovers home and had it for breakfast. In…
  • Almost Blueberry Time!

    19 Mar 2015 | 7:30 am
    Spring is in the air, which means it's getting closer to fresh blueberry season! Charlotte Wright has a great blog posting which includes tips and recipes from many bakers, including me, for blueberry muffins. Muffin Paradise
  • Chef Central and Miele in Princeton: Baking Bible Tour part 15

    18 Mar 2015 | 7:30 am
    Chef Central in Paramus, NJ I was especially looking forward to this event as Chef Central is featured under favorites on "Sites I Like" on my blog home page. I knew they carried an enormous assortment of culinary tools but actually seeing it in person was staggeringly impressive. Our appearance, which included a demo and talk, was part of a KitchenAid all day baking event in the store. The Chef Central teaching staff were giving a baking class for kids when we arrived. As we were setting up our equipment, we were able to have our Nespresso afternoon coffee break on site offered by the rep of…
 
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    Baking Bites

  • Trader Joe’s Classic Colomba di Pasqua, reviewed

    Nicole
    26 Mar 2015 | 2:04 pm
    Every holiday has its own food traditions associated with it. Sometimes, these food traditions might be unique to your own family. Other times, these traditions are enjoyed by a much larger group of people. For instance, many people bake up batches of Hot Cross Buns around Easter. If you’re in Italy, however, you might be celebrating with a Colomba di Pasqua instead. Also known as “Dove Bread,” this panettone-like loaf is a rich yeast bread made with butter, eggs and sugar. The bread is formed into the shape of a dove (or approximately the shape of a dove) or baked in a…
  • Baking Bites for Craftsy: An Easy Oven-Baked Fritatta

    Nicole
    26 Mar 2015 | 7:11 am
    As the weather warms up for spring, I tend to do a lot more brunch entertaining. Egg dishes are always a good choice for brunch, whether you’re talking about a simple plate of scrambled eggs or a quiche. One of my favorite brunch egg dishes is an Oven Baked Fritatta and I’m sharing my recipe over at the Craftsy blog (it’s free!). The dish is assembled and baked entirely in the oven, unlike many other fritatta recipes that are partially cooked on the stovetop before being put into the oven. The advantage to this style of fritatta is that you don’t need cookware that can…
  • Bacon and Chive Deviled Eggs

    Nicole
    25 Mar 2015 | 3:58 pm
    I’ve always enjoyed deviled eggs, but I find that I’ve been eating them a lot more often than I used to. This is because deviled eggs – though never really out of “style” – are going through a bit of a renaissance and I’ve been seeing them on more and more menus over the last year. They’re great appetizers and it is easy to put your own flavor twist on the basic recipe. These Bacon and Chive Deviled Eggs are one of my current favorites and I see similar variations popping up on menus all over town. They’re addictive and can make a great…
  • Bites from other Blogs

    Nicole
    25 Mar 2015 | 7:34 am
    Easter is a great holiday decorating baked goods because it is so colorful. Frosting and a Smile baked up some Easter Egg Éclairs that will dress up any Easter basket this holiday. The eclaires are made with a traditional choux paste that is piped into oblong egg shapes. The puffs are baked and filled with a rich vanilla pastry cream and dipped in a coating of chocolate ganache, which is then decorated with a bit of buttercream to complete the Easter egg look. An Italian in My Kitchen whipped up a batch of Carrot Shortbread Cookies that is also an excellent Easter treat. These tender.
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    Cupcake Project

  • Spring Fresh Meyer Lemon Ricotta Cupcakes with Ginger Buttercream

    Stef
    25 Mar 2015 | 9:52 am
    Sometimes a cupcake liner can inspire a cupcake. Take, for example, these pastel silicone liners from Chambers Bay Baking Company:Read the full article here
  • Cookie Dough Stuffed Molten Chocolate Cake

    Stef
    17 Mar 2015 | 8:19 pm
    Taking a molten chocolate cake and hiding chocolate chip cookie dough in the center could ignite a dessert revolution with people screaming and pounding spoons demanding more.  But, of course, there are no leftovers to be had when cookie dough stuffed molten chocolate cake is involved.  It must be eaten hot out of the oven and all at once with the fervor of a dog lapping at its bowl until its pink tongue hits the metal. The cookie dough in this stuffed molten chocolate cake remains raw (you don’t need to worry about salmonella since it’s eggless), but the chocolate chips melt…
  • Your French Onion Soup is Even Better as a Pie

    Stef
    12 Mar 2015 | 8:41 am
    My French onion soup pie skips the unimportant part of French onion soup (the soup) and focuses entirely on the good stuff (the French bread that takes on the soup’s flavor and the gobs of gruyère cheese).  It tastes just like French onion soup but it’s sliceable and has the texture of a bread pudding. French onion soup pie starts with a pie crust made of French bread soaked in egg, cream, beef stock, and spices.  The crust is covered in sauteed sweet onions which are topped with even more egg mixture and a thick layer of cheese.Read the full article here
  • How to Make Candy With Only a Potato, Nutella, and Sugar

    Stef
    3 Mar 2015 | 8:57 am
    My Nutella potato candy has the consistency of fudge and tastes like Nutella with the sweetness of white chocolate! But really, candy made with potatoes?  Yes, potatoes.  You’ll never know they are there.Read the full article here
  • Hamantashen Pie

    Stef
    25 Feb 2015 | 11:17 am
    Purim is almost here and it’s time to start thinking about hamantashen (the triangular cookies that are supposed to remind us of evil Haman’s hat).  Hamantashen, like all Jewish foods, can be made with a variety of different doughs and fillings.  Family traditions are influenced by great-grandmothers who toted recipes from the old country. It’s “pie” time for a change, so I’m twisting tradition by creating this hamantashen pie.  The pie’s top crust is a veritable hat shop with its selection of triangular hamantashen.  However, the whole…
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    David Lebovitz

  • Orange Margaritas

    David
    24 Mar 2015 | 5:22 am
    I don’t mind spending part of my winter this year in New York. Even though it was one of the coldest winters in history, and on the first day of spring, we had a snowstorm, the beautiful snow blanketed everything in a thick white layer, which reflects the light and kept my mood cheery and optimistic. It rarely snows in Paris and la grisaille (the gray skies, sans la neige — or without snow), can augment the sullen mood around town. And the only people who you’ll see braving the cold are the hardy smokers, God love ‘em, clustered in the doorways of buildings and businesses, trying…
  • New England Clam Chowder

    David
    19 Mar 2015 | 12:28 pm
    If you’re not from a place, you don’t have the same nostalgic pangs for the foods, even if some of us invoke Proust when we bite into a madeleine, or get all bent out of shape when someone messes with a certain food from a particular country or region – even if we’ve never been there. I’m not a big fan of creamy soups, but I am a staunch defender of New England clam chowder. The word “chowder” comes from the French word “chaudière,” a big soup pot or cauldron. Some say it may have been invented by Breton fishermen in France, who later brought the soup to Canada and New…
  • Mile End Deli

    David
    16 Mar 2015 | 10:24 am
    One of the few English words that my French other-half has mastered is “pastrami.” Which in his defense, is just fine because most Americans that speak little, if any French, can easily say baguette, croissant, tarte au citron, and macaron before they head to France. Seems like both cultures knows where their priorities lie! So when I hear “Daveed, je veux du pastrami,” I look into those sweet little brown eyes, misting over a bit, I realize that I have to get him some. And some for myself, too — although I am a corned beef guy. But it’s hard to explain “corn” and…
  • French Apple Pie

    David
    11 Mar 2015 | 1:24 pm
    It’s always nice to meet your heroes and many years ago, I was fortunate to meet one of mine. But I can’t claim Nick Malgieri as “mine,” as he’s been a guiding influence for bakers everywhere, publishing books with recipes and technique for making everything from traditional Italian pastries to Viennese tortes and even Middle East and Greek sweets, to the delight of bakers near and far If you like to bake and have picked up one of his books, you’ll probably feel a little kinship with him as well. Nick established his credentials as a baking professor and…
  • Sweet Potato and Apricot Cake

    David
    5 Mar 2015 | 2:31 pm
    Someone recently asked me why cookbooks go out of print. I was thinking about it and when trying to find out how many cookbooks are introduced each year, I couldn’t find any accurate statistics except for “hundreds.” In publishing, cookbooks also have two seasons; fall and spring. Depending on the subject, the publisher will decide when is best to release it. And for a variety of reasons – publishers fold one book division into another imprints, editors leave, etc. – or certain topics just fall out of favor. At the risk of dating this post, at the moment, current popular…
 
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    ChocolateMission

  • March 27th: Chips Ahoy! Brownie Filled Chewy Soft Cookies

    James Edwards
    27 Mar 2015 | 12:00 am
    Kcal 80 Fat 3.5g Fat(sats) 2.5g Carbs 12.0g (per cookie)As we said on Monday our pals over @AmericanSoda have been very generous to us recently and have sent us an almighty pack of treats containing some of the very best NEW products hitting the US confectionery and snacks scene right now. One of the products we looked forward the most to trying were these Chips Ahoy! Brownie Filled Chewy Soft Cookies (try saying that with one of these in your mouth! haha!!). We love our normal Chips Ahoy! and we couldn't get enough of the Chewy version when we last tried them. Given the added brownie filling…
  • March 25th: Hotel Chocolat Dark Egg Sandwich

    James Edwards
    25 Mar 2015 | 12:00 am
    We say this almost every year but we do feel a little sorry for these chocolate companies that every year have to come up with a new idea for marketing their new Easter egg chocolate products. It must be really hard to actually create a product that stands out from the rest - one that can truly be seen as something different from the other hundreds of egg shaped chocolate products do the rounds at this time of year. Well one brand that has always managed to come up with something new is Hotel Chocolat. 2015 hasn't proved to be any different, and this year they have brought these new Hotel…
  • March 23rd: Reese's Sugar Free Peanut Butter Miniatures

    James Edwards
    23 Mar 2015 | 12:00 am
    Kcal 180 Fat 13.0g Fat(sats) 6.0g Carbs 27.0g (per 5 pieces)It had been a long time since we had been sent a bunch of treats from our pals @AmericanSoda but this wrong has this week been put right with the arrival of some fantastic new American chocolates and sweets for our team to try. Over the course of our 8 year history we have often been approached about reviewing sugar free chocolates. We've been a little reluctant to in the past given some bad experiences, however we were excited to see how a sugar free version of one of out all time favourite American chocolates could hold up against…
  • March 20th: Ritter Sport Hazelnut Cookies

    James Edwards
    20 Mar 2015 | 12:00 am
    Kcal 579 Fat 38.0g Fat(sats) 20.0g Carbs 51.0g (per 100.0g)After receiving such a positive reaction last week after posting our review on Ritter Sport's New Raspberry Vanilla bar, we thought we better not leave it too long without giving our thoughts on their other NEW Limited Edition bar for Spring time their Ritter Sport Hazelnut Cookies bar. This bar on the wrapper came described as 'milk chocolate with hazelnut creme and hazelnut cookie pieces'. It sounded like a new proposition to us so more than ever we were very keen to try yet another Ritter Sport flavour.Just as they all are this was…
  • March 18th: Belfine Easter Chocolate Figurines

    James Edwards
    18 Mar 2015 | 12:00 am
    Ladies and Gentlement - say hello to our new best friends here @ChocMission 'Mary' and 'Marc'. M&M as we will now refer to them, are the last two goodies we were recently sent by our generous friends at Belfine who sent us a lot of goodies for us to review from their 2015 Easter range. M&M are two large sized milk chocolate figurines that have been decorated with white chocolate - you can find them both on the Belfine website (See HERE).M&M both weigh in at the 150.0g range and come beautifully packages in transparent film bags with pretty green bows tied at the top to conceal…
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    CakeJournal.com

  • How to Make Poinsettia Cupcakes

    Farwa & Abeer
    25 Mar 2015 | 3:19 am
    I am sharing a tutorial for beautiful poinsettia cupcakes today. They are lovely to make during the holiday season, especially Christmas. But if you use different colored icings, you can make different colors of flowers that would be great for Spring time too. To make these cupcakes, you will need the following supplies: Vanilla cupcakes Green,… [read more...] Author information Farwa & Abeer We are 2 of the biggest cake lovers you'll ever meet and obsessed with baking and cake decorating. We blog about all this and much more at Cakewhiz. TwitterFacebookGoogle+ The post How to Make…
  • How to Make a Chocolate Gift Box Topper

    Farwa & Abeer
    18 Mar 2015 | 3:53 am
    The cake I am sharing with all of you today is decorated with a cute chocolate gift box topper. It’s completely edible, really easy to make and great for many different occasions. You can fill it with whatever seasonal candies you like. You can also hide a surprise inside it and seal it completely and… [read more...] Author information Farwa & Abeer We are 2 of the biggest cake lovers you'll ever meet and obsessed with baking and cake decorating. We blog about all this and much more at Cakewhiz. TwitterFacebookGoogle+ The post How to Make a Chocolate Gift Box Topper appeared…
  • How to Make Shamrock Cupcake Toppers

    Renée
    10 Mar 2015 | 6:58 am
    Sometimes when I’m brainstorming a design for holiday cupcakes, it feels like it’s all been done before. But when I came across an image of these “abstract shamrocks,” they felt so fresh and modern. I thought they would make fun, graphic cupcake toppers for St. Patrick’s Day! This is what you need: Work surface Rolling… [read more...] Author information Renée Reneé caught the cake decorating bug seven years ago when she made her son's first birthday cake. Since then, she's created hundreds of custom cakes and cupcakes. Her work has been featured on…
  • How to Make Despicable Me Cupcake Toppers

    Renée
    3 Mar 2015 | 7:17 am
    I hear a new Minion movie is coming this Summer. But it’s hard to imagine these lovable characters getting any more popular than they already are! Their cute goggles and facial expressions make them a big hit with the kids. These steps will transform them into fondant cupcake toppers for your Minion fan. See Also:… [read more...] Author information Renée Reneé caught the cake decorating bug seven years ago when she made her son's first birthday cake. Since then, she's created hundreds of custom cakes and cupcakes. Her work has been featured on various baking and party blogs. In…
  • How To Make A Blue Velvet Naked Cake

    Farwa & Abeer
    18 Feb 2015 | 7:30 am
    Naked cakes are so popular these days, especially for weddings! They are elegant and you can decorate them with fresh flowers or fresh fruits or both! You can even make different colored frostings and different colored cakes to really match the theme of your event. The cake that I am sharing with you today is… [read more...] Author information Farwa & Abeer We are 2 of the biggest cake lovers you'll ever meet and obsessed with baking and cake decorating. We blog about all this and much more at Cakewhiz. TwitterFacebookGoogle+ The post How To Make A Blue Velvet Naked Cake appeared…
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    Ice Cream Ireland

  • Chocolate Sorbet. ‘Nuff Said.

    Kieran
    16 Mar 2015 | 7:14 am
    Made with distilled Irish rain and a ridiculous amount of Valrhona chocolate. Enjoy! Bookmark to (click here): Hide Sites
  • Dingle Gin Ice Cream

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

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

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

    Kieran
    1 Apr 2014 | 7:17 am
    A little video about our sundaes… Click here to view the embedded video. Bookmark to (click here): Hide Sites
 
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    Cupcakes Take The Cake

  • Cupcakes From A Decorating Workshop

    23 Mar 2015 | 8:42 am
    Paisley Jade went to a cupcake decorating workshop and these lovely cupcakes are the result.
  • Today's #GetBaked Is Gluten Free

    22 Mar 2015 | 1:13 pm
    Today's #GetBaked is all about gluten-free baking with experts in the field. Use the hashtag #getbaked to follow the conversation on twitter. TIME: 5pm EDT/2pm PDT WHERE TO WATCH: ON G+: On this page Watch on BakeSpace: http://bit.ly/glutenfreechat Watch on Youtube: http://www.youtube.com/watch?v=0C7q7NXSj50 OUR SPECIAL GUESTS: +Kristine Kidd  former Bon Appetit Magazine Food Editor (20
  • Introducing The Cupcaron, Cupcake + Macaron

    16 Mar 2015 | 1:16 pm
    It is time for spring. It is time for cupcake innovation. It is time for two pastries to come together. Introducing the cupcaron, a mash-up of a cupcake and a macaron. Available at Baked By Melissa on March 20th.
  • St. Patrick's Day Cupcakes And Recipe Links

    16 Mar 2015 | 7:47 am
    The photo below is from one of our Flickr members, Pink Martinis and Pearls. Here are three St. Patrick's Day recipes from About.com Irish Creme Chocolate Mint Cupcakes Green Velvet Cupcakes Chocolate Stout Cupcakes
  • Yesterday was Pi Day. Today is Pie Day!

    15 Mar 2015 | 11:25 am
    Yesterday was Pi Day. Today is Pie Day! Watch our live #GetBaked chat all about pies! Our guests are Kate Lebo, Jennifer Perillo, and Jackie Gordon.  Babette Pepaj (@bakespace), founder of BakeSpace.com and Nichelle Stephens (@cupcakeblog), co-founder, Cupcakes Take the Cake are the hosts. You can live on YouTube today at 5PMEDT/2PMPDT.  If you have any questions about baking pies,
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    Cookie Madness

  • Cookie Dough Truffles

    Anna
    25 Mar 2015 | 7:20 am
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time For a while, cookie dough truffles were everywhere — especially on Pinterest, where eggless versions of raw cookie dough balls dipped in chocolate ran the gamut from dough balls made with yogurt to cannabis. During their peak level of popularity, I wasn’t particularly interested in cookie dough balls and ignored the recipes in favor of... Read More » The post Cookie Dough Truffles appeared first on Cookie Madness.
  • Granola Made With Condensed Milk

    Anna
    18 Mar 2015 | 6:23 am
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time I bake a lot of half-batch recipes, and one of the consequences is I’m often left with half a can of this or a half can of that.  A lot of times, it’s condensed milk.  I wish they’d sell it in 7 oz cans or tubes, but for now I’ve grown used to finding a... Read More » The post Granola Made With Condensed Milk appeared first on Cookie Madness.
  • Rye Flour Chocolate Chip Cookies

    Anna
    15 Mar 2015 | 6:48 am
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time Hal’s Favorite Chocolate Chip Cookies were a big hit with our friends. The spices and powdered sugar were one reason, but the texture also made the cookies special. They were lumpy, bumpy, had crispy edges, were chewy in the center, and kind of dense — not cakey at all. As much as we liked HAL’s,... Read More » The post Rye Flour Chocolate Chip Cookies appeared first on Cookie Madness.
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    Pink Cake Box Custom Cakes & more

  • Whimsical Winter ONEderland Birthday Cake

    Anne Heap
    25 Mar 2015 | 7:33 pm
    Winter ONEderland Birthday Cake Priscilla celebrated her first birthday with this three tier blush pink and white cake. The cake is decorated with wintery sparkly branches and hanging crystals with snow blossoms. We incorporated with Alice in Wonderland details including a vintage stopwatch and a small whimsical teacup full of snow! Happy Birthday Priscilla! We are thrilled we had the opportunity to create this cake for your birthday! The post Whimsical Winter ONEderland Birthday Cake appeared first on Pink Cake Box Custom Cakes & more.
  • Lion Cake Topper

    Anne Heap
    23 Mar 2015 | 7:58 pm
    For this topper cake we replicated Ethan’s favorite stuffed lion as the topper. His lion is sporting a light blue party hat and is holding a darker blue “1” with his front paws. Ethan’s birthday party was entertained by Laurie from Music Together! Lion Cake Topper for Ethan’s Birthday The post Lion Cake Topper appeared first on Pink Cake Box Custom Cakes & more.
  • Beach Ball Cake Pops

    Anne Heap
    22 Mar 2015 | 7:45 pm
    Beach Ball Cake Pops These beach ball cake pops are fun for a summer themed event like a pool party birthday or beach themed wedding. While it’s still feels like Winter here on the East Coast, these cake pops remind us that summer is not too far away! The post Beach Ball Cake Pops appeared first on Pink Cake Box Custom Cakes & more.
  • Whimsical 40th Birthday Cake

    Anne Heap
    16 Mar 2015 | 7:55 pm
    Alejandra celebrated her 40th birthday with this whimsical birthday cake inspired by a cake we created a few years ago. 40th Birthday Cake The top of the cake includes a cluster of sugar flowers. Both the top and bottom tiers are covered with celadon fondant and include white cut out curl decorations and hand painted blades of grass. The face of the top tier includes a hot pink ’40’ while the bottom tier includes Alejandra’s name. Happy 40th birthday Alejandra. Alejandra left us this wonderful comment in facebook after the event: Hello Everyone at the Pink Cake Box, Nicole I…
  • Tea Party Dessert Table Birthday Cake

    Anne Heap
    15 Mar 2015 | 7:22 pm
    It’s time for a tea party! 5th Birthday Tea Party Theme Setup We worked with a client from New York to design this 5th birthday tea party collection of treats using light pink and white as the base colors. This classic and delicate setup included floral mini cakes with mini rosettes, pink cupcakes, vanilla dipped pink and white cake pops, push pops, and a topper cake with a painted floral design and sugar flowers at the top. The post Tea Party Dessert Table Birthday Cake appeared first on Pink Cake Box Custom Cakes & more.
 
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    RecipeGirl

  • Overnight Blueberry French Toast

    Lori Lange
    26 Mar 2015 | 3:00 am
    Here’s a delicious recipe for a spring or summer brunch:  Overnight Blueberry French Toast I have had this recipe sitting in my email for years… 4 years to be exact!  I don’t remember how I came to ask for it.  I must have been on Twitter (the big thing back then) tweeting to my friends to send me recommendations for a good brunch casserole for Easter or Mother’s Day.  One of my friends really came through for me because this overnight french toast casserole is a big time winner.  The recipe comes from my friend Janet (an internet friend for many years, but…
  • Tex Mex Chicken and Rice Casserole

    Lori Lange
    23 Mar 2015 | 3:00 am
    Here’s a recipe I used to make for my husband all the time when we first got married:  Tex Mex Chicken and Rice Casserole This recipe has been tucked away in my files for such a long time.  I don’t think I’ve made it since about 2001!  We seriously loved this recipe so much when we were a young married couple.  It’s so super simple to make, it’s total comfort food, and the leftovers are terrific stuffed into a burrito.Continue Reading Tex Mex Chicken and Rice Casserole... ©2015 RecipeGirl | Permalink | 14 commentsThe post Tex Mex Chicken and Rice Casserole…
  • Strawberry Ricotta Whole Wheat Pancakes

    Lori Lange
    19 Mar 2015 | 3:00 am
    Here’s a recipe that is perfect for a weekend breakfast treat:  Strawberry Ricotta Whole Wheat Pancakes These are the fluffiest, most delicious pancakes I’ve made in a long time!  My family absolutely loves it when I surprise them with a fun breakfast on the weekend.  And they were beyond excited when I made these!  They’re made with ricotta cheese and whole wheat flour… which makes them full of protein and a little bit healthy too.  And they’re topped with an easy-to-whip-up strawberry syrup and fresh strawberries.  No maple syrup needed at all.Continue…
  • Irish Apple Crisp

    Lori Lange
    17 Mar 2015 | 3:00 am
    Here’s a dessert that’ll have you wanting seconds (and thirds!):  Irish Apple Crisp I’m not Irish myself (I’m a 1/2 Swedish, quarter Portuguese kinda girl).  My husband is very Irish though.  He has the fair skin, the rosy cheeks, he likes beer, he can talk to anyone, and he’s the last one to leave the party.  So when I feed him something and tell him it’s “Irish,” he jumps on board for an enthusiastic taste test.  This apple crisp uses Irish oats (I use McCann’s quick-cooking rolled oats… not the steel cut variety) in the…
  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    15 Mar 2015 | 3:00 am
    Here’s the favorite post of the week:  Stuff I’ve Gotta Share and You’ve Gotta See!  Lots of fun things to share with you this week I shared this on Parade Magazine‘s blog, and it is getting lots of buzz around the internet:  15 DELICIOUS WAYS TO EAT CAULIFLOWER.  You can use cauliflower in place of carbs to create some pretty delicious low fat, low carb, diet- friendly recipes. Cauliflower can be used to replace so many things- it’s fabulous!Continue Reading Stuff I’ve Gotta Share and You’ve Gotta See... ©2015 RecipeGirl | Permalink | 4 commentsThe…
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    BlogChef.net

  • Meatballs and Marinara Recipe

    Bobby
    25 Mar 2015 | 9:19 am
    Preparing meatballs and marinara sauce is a great idea for dinner. This recipe does require a little bit of effort but it is well worth it. The homemade marinara sauce uses crushed tomatoes and gets a lot of its flavor from onion, garlic, oregano and basil. The meatballs use classic Italian ingredients such as parmesan cheese, Italian sausage, hamburger, and parsley. The meatballs are browned in the oven so there is no need to fry them in hot oil. After the meatballs are browned they are placed into the marinara sauce to simmer until fully cooked. This recipe will make about 8 to 10 servings,…
  • Walking Taco Casserole Recipe

    Bobby
    23 Mar 2015 | 10:49 am
    This walking taco casserole combines your favorite ingredients from a walking taco into a delicious casserole. Taco meat is layered in a baking dish with Frito chips, cheddar cheese soup and shredded Mexican cheese blend. Once the casserole has finished baking, it is topped off with lettuce and tomato. If you want to add some beans to this dish, you can mix refried beans or black beans right in with the ground beef mixture. You can serve this recipe with sour cream and salsa if you would like. Enjoy. Walking Taco Casserole Yield: 4 Servings Ingredients: 1lb ground beef 1 (1.25 ounce) package…
  • Shrimp Po’ Boy Recipe

    Bobby
    18 Mar 2015 | 7:48 am
    The Po’ boy originated in Louisiana and consists of a type of meat such as beef or shrimp served on French bread. For this Po’ Boy the type of meat is fried shrimp. The sandwich is loaded with fried shrimp, lettuce, tomato, pickles and a sauce. The shrimp is coated with an egg and flour mixture and then fried in the deep-fryer. The sauce, called Remoulade Sauce, gets a lot of its flavor from ingredients such as mayonnaise, horseradish, and pickle relish. If you do not want to make the sauce, simply using mayonnaise will work as well. The French bread is toasted in the oven to give this…
  • Tuna Grilled Cheese Recipe

    Bobby
    16 Mar 2015 | 11:05 am
    An excellent choice in preparing food for Lent is a tuna grilled cheese sandwich. This grilled cheese is so easy to prepare and consists of very few ingredients. In this recipe, canned tuna is mixed with mayonnaise, green onion and lemon juice. You can experiment with different types of breads and cheeses for this recipe if you wish. Some good options for breads would be wheat, multigrain or pumpernickel. The cheddar cheese can easily be replaced with Swiss or American. The ingredients are only enough to make one sandwich, but you can easily double or triple them to make more servings. I like…
  • Million Dollar Spaghetti Recipe

    Bobby
    12 Mar 2015 | 7:31 am
    I always enjoy a good spaghetti recipe and this Million Dollar Spaghetti is great. This spaghetti is baked in the oven in a casserole dish. Noodles are topped with butter and a cream cheese mixture, spaghetti sauce, and cheese. For the spaghetti sauce, I have included a simple sauce recipe but you could also use your favorite homemade sauce or store bought sauce. You can substitute the ground beef with Italian sausage if you would prefer. You can also replace the cheddar cheese with mozzarella or an Italian cheese blend might be good on this casserole. I like to serve this recipe with garlic…
 
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    The Butterfly Sweets Blog

  • Wild Wild West

    2 Mar 2015 | 10:57 pm
    This past weekend, my amazing 11 year old graduated from Cub Scouts into Boy Scouts.  There's always a big ceremony for this, along with a party that's called the Blue and Gold Banquet.For the past 5 years, I've made cakes for the banquet, but this year since my son was graduating, I wanted it to be special.  We had the group of boys over one night for a meeting, and let them design the cake themselves!Years ago, back when they were all tiny 1st Grade Tiger Cubs, they named their den The Rattlers ("We're Den 3!  We do our Besssssssssssssssssst!"), so that was their jumping off…
  • Chalkboard Love

    9 Feb 2015 | 9:00 pm
    It's that time of year again!   Sweet Times in the Rockies, 2015 edition.  This is a cake competition that is held at the Denver Convention Center, during the Denver Home and Garden Show.Lately this competition seems to be one of the few times I am able to cram making a cake into my schedule (being a mom to three young kids is crazy busy!), but I am SO glad that I do this every year;  being able to be creative and stretching myself to make something beautiful.  And I LOVE THIS CAKE.The design was heavily influenced by The Sweet and Saucy Cake Shop, mostly the top and…
  • Shabby Chic Modern

    18 Feb 2014 | 9:01 pm
    This cake, I'm pretty sure, is special.  I'm in a haze of infatuation over it.  I love its warm gold leaf, and the pattern on the double barreled tier, and just everything else.This is my Sweet Times in the Rockies 2014 cake!  It was labor intensive, and a couple of those tiers were redone three times (*ahem* slightly embarrassing to admit) but I don't care.  Because it turned out just like I wanted it!My first vision of this cake was to base it on the theme of the movie Frozen.  I researched patterns and colors for a good month (you can see that here on…
  • Valentine's Cake

    14 Feb 2014 | 7:25 pm
    Happy Valentine's Day!  Last week I made this beautiful Valentine's cake, which I am unabashedly in love with.  This was my first time with silver leaf, a technique called the wax paper transfer method, and ruffle roses.  The techniques are time consuming, but not overly difficult.Last year when I won first place at Sweet Times in the Rockies, one of the things tucked into my gift bag was a free Craftsy class.  It went unnoticed for a long time because it was hidden among the other papers and leaflets, but when I found it, I promptly used it for Jessica…
  • My First Gingerbread House from Scratch

    23 Dec 2013 | 4:55 pm
    Gingerbread houses have always had two speeds for me:  Those kit things you get from places like Target, or those impossibly detailed ones like Martha Stewart makes with sugar stained glass windows or by the really intense competitors at OSSAS.  I wasn't really up for attempting a Martha Stewart one, and every year I let my kids make one of the kits but I try to let them do that all on their own.A week or two ago I was on Pinterest and came across a really beautiful gingerbread house that wasn't fussy, or overly complicated, or anything else.  It was just lovely.  And as I…
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    Cheese Underground

  • 2015 Willy Street Co-op Cheese Challenge: Cast Your Vote!

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

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

    Jeanne Carpenter
    11 Feb 2015 | 5:55 pm
    Well, it's official, I love Pennsylvania. Not only does this fabulous state host one of the best cheesemaker conferences I've ever attended, it also makes a whoopie pie that will literally be the best thing you've ever eaten in three bites.Maybe I'm still riding the sugary high of this hand-made bad boy from the Rotelle family at September Farm Cheese in Honey Brook, PA:or perhaps it's the cheese induced coma I've been in the past two days, but I'm telling you, the little burg of New Holland, Pennsylvania - birthplace of New Holland Equipment, home to my favorite hay rake growing up on the…
  • CheeseTopia Debuts in Milwaukee April 12 - Tickets on Sale Soon!

    Jeanne Carpenter
    5 Feb 2015 | 7:00 am
    Exciting news, cheese peeps. Today I announced that CheeseTopia, a new one-day traveling festival that aims to bring the best of the Midwest’s farmstead and artisan cheeses to the heart of the city, officially debuts in Milwaukee on April 12. Tickets are $25 and go on sale to the public on Feb. 24 at 10 a.m. Members of Wisconsin Cheese Originals may purchase tickets one week earlier. All tickets will be sold in advance.The event will take place inside the Pritzlaff Building, a renovated warehouse in the Historic Third Ward of Milwaukee. More than 20,000 square feet of floor space will be…
  • I Have Yet to Find a Problem that Can't be Solved with Cheese

    Jeanne Carpenter
    27 Dec 2014 | 5:35 pm
    After nearly two years of working full-time at a retail cheese counter, I have come to realize a cheesemonger's job is often less about the cheese than it is the customer.Whether customers know it or not, the holiday season for cheesemongers is brutal. We work long days, long hours, with no days off, to cut and sell cheese as fast as humanly possible. We have special chat groups on Facebook that act as therapy sessions. We tolerate an endless stream of "Do you know anything about cheese or do you just work here?" from well-meaning customers. But at the end of the day, and especially during…
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    Have Your Cake and Eat It Too

  • Norwegian Seafood Fest At the Intercontinental Buffet Spread. Hurry, 24-27th March Only

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

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

    22 Mar 2015 | 9:35 pm
    It was with great fascination that I accepted an invitation to the launch of Fifty Six Degrees, a rather catchy name by all accounts, but even more so, because it was the name of a new Scottish whisky, and as the launch was to be held in the rather swanky Marble 8, with stunning vistas of the KLCC skyline, I was certainly looking forward to a good good night.Unbeknownst to me, the story behind this bottle IS rather fascinating.  A bit of that later.  I very wisely, anticipating a wild night, uber-ed into town.  The Marble 8 building was abuzz with the paparazzi and gliterrati…
  • Living Food by Ashley's....Living Around the World Menu

    22 Feb 2015 | 8:03 pm
    To my horror, I discovered this draft post, long overdue.  Apologies to Ashley!!!Not sure whether the "Living Around the World" special menu is still there, but nevertheless, it was rather interesting, and I am sure some items would have found its way into the regular menu. Mushroom Pattie... well, it's certainly not meat, so feels exceedingly healthy. Green curry with Jicama Rice.  It's all the rage, Jicama (pronounced hicama), and turns out it's actually our sengkuang.  Jicama certainly sounds far more exotic than sengkuang. Cherry Tomato Tartlet, which strictly speaking, is…
  • A Lovely Afternoon Soiree at Jeff's Place - Private Dining Supperclub

    16 Feb 2015 | 9:35 pm
    Whether private dining and supperclubs are a fad, or are here to stay, is irrelevant, because so far, all my experiences at supperclubs have been most enjoyable, I guess because firstly, you're likely to be with your own familiar crowd, secondly some have been really quite novel, like in a bicycle shop, or in apartments transformed into nyonya kitchens, or in someone's dining room...and lastly, the food is usually good, as it tends to have that home made loving goodness, that is a combines the best of home cooked, and the expectations of "commercial" cooking, if you know what I mean.  I…
 
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    Technicolor Kitchen - English version

  • Sugar-crusted chocolate cookies for a budget-friendly Easter

    25 Mar 2015 | 5:31 pm
    Easter is around the corner and I haven’t figured out yet what I’ll make for lunch, but one thing I’m pretty sure of: I won’t be buying chocolate Easter eggs – they’re too expensive! :( I think that creativity is an important tool in moments like this, when money is short and we want to give gifts to the people we love, that is why I loved these cookies: they taste amazing, are dead easy to
  • Courgette, tomato and roasted red pepper gratin and baby talk

    22 Mar 2015 | 5:32 pm
    My sister-in-law and I talk about my baby nephew a lot, and we always talk about the food he’ll eat when he grows up – my brother is the pickiest eater I know and we know that he’ll have to change in order to become a good example for the boy. I tell her to calm down because my husband used to be just like that and now he tries lots of different types of food (I guess we’ll have to organize a
  • Lime syrup marble cake, a movie and a great soundtrack

    18 Mar 2015 | 12:05 pm
    Days ago I felt like going to the movies but wasn’t in the mood for drama or tears – that made me immediately discard the idea of watching Still Alice despite my love for Julianne Moore and since I’ll only watch horror movies when my sister comes along I completely ignored The Lazarus Effect. There was Love, Rosie left and I guess it was exactly what I needed that day: nothing serious, a bit
  • Citrus caramel blondies

    11 Mar 2015 | 11:14 am
    I am not a very techie person but I love it when people teach me something new about computers or tell me about interesting apps – the same lovely friend who introduced me to Shazam told me about Spotify as well and now I cannot live without it any longer (thanks, C.!). That happened ages ago, but you know how things are around here. :D Something else I adore about technology: having loads of
  • Double chocolate cookies and favorite cookbooks

    8 Mar 2015 | 10:07 am
    I have lots of cookbooks and food magazines, yet I have the feeling that I cook from the same ones over and over again – I’ve tried using all of them more often, but there is always one or more ingredients lacking, or I don’t have enough time to make certain recipes, and when that happens I turn to my favorites in search of inspiration. Martha’s cookie book, for instance, comes to my rescue
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    Ashlee Marie

  • Coconut Liege Waffle Recipe

    Ashlee
    25 Mar 2015 | 5:00 am
    You guys know I love a good liege waffle.  This traditional liege recipe I shared two years ago has been a huge hit, so when our “Celebrating Food” group decided to take on National Waffle Day this month I decided to try a variation on this waffle.  And of COURSE I stuck with one of […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Keep track of your extra separated eggs

    Ashlee
    24 Mar 2015 | 4:00 am
    Today’s tip is SUPER short and super easy – Keeping track of your extra separated eggs! I’ll make my Marshmallow frosting and have a bunch of extra egg yolks, or my Chocolate Ganache ice cream and have egg whites left over… When I’m baking wedding cakes sometimes I’ll have as many as 50 extra egg […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Simple Crepe Recipe

    Ashlee
    21 Mar 2015 | 4:00 am
    We love crepes at our house.  AND you don’t need a bunch of fancy tools to make them either.  This simple recipe has been successful every time I’ve made it and I just use my normal pan to make them! In fact… I have another installment of my new show “In the kitchen with Ashlee […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Homemade Marshmallows

    Ashlee
    17 Mar 2015 | 4:30 am
    I’m just a little in love with marshmallows – They are good with pretty much everything…. S’mores, Hot chocolate, Cake, Donuts, ice cream and of course by themselves.  I honestly can’t think of much I WOULDN’T enjoy with marshmallows.  And HOMEMADE marshmallows are EASY and OH so good! Like SERIOUSLY so good!  My husband doesn’t […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Cinnamon Roll Braid

    Ashlee
    13 Mar 2015 | 4:00 am
    So this is our last post for the Tinkerbell party!  We’ve shared the decorations, the red rock cake pops, green storm cloud cotton candy, sunflower truffles and the Gruff cake.  The final character is our FAIRY, Fawn, an animal fairy.  She got a new look for this movie, she went from a long thin french […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
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    Chocablog

  • Judging At The World Chocolate Masters

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

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

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

    Dom
    2 Feb 2015 | 5:46 am
    Valetine’s Day is one of the chocolate industry’s biggest events of the year, but we don’t often see a great deal of creativity going into Valentine’s products. There are countless heart shaped chocolates in red packaging, but it’s rare to see much attention paid to the flavours themselves. This collection from Paul A Young caught my attention partly because it looks fabulous (Paul’s chocolates always do), but mainly for the thought and attention to detail that has gone into creating it. The theme of the collection is romantic city destinations, so the…
  • zChocolat Valentines Day Ruby Box

    Dom
    23 Jan 2015 | 6:34 am
    Valentine’s Day is something you either love or hate, but if you’re going to give a gift, you’ll want it to be something that makes a bit of an impact. A tin of Quality Street or a bar of Dairy Milk just isn’t going to cut it. But an assortment of French chocolates in a beautiful hardwood box might just do the trick. Presentation really is everything in zChocolat’s world. These chocolates come in an embroidered bag with a little pocket for your personal message. The bag isn’t strictly necessary, but as well as providing a little bit of extra drama, it does…
 
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    Dessert First

  • Lollipop Love is Here! A Giveaway to Celebrate

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

    Anita
    14 Mar 2015 | 9:23 pm
      Happy Saturday! I'm going to start using the weekends to share some of my favorite places to go and things to do around the Bay Area. I did this for a while under the "Sweet San Francisco" category in my navigation bar, but I'm trying to get back to doing this more regularly. I'll be mostly spotlighting bakeries, restaurants, and other sweet spots both longstanding and new, and sweets-related events, so if you're looking for recommendations for when you visit the Bay Area, I hope you find some of these suggestions useful! This first event I want to share isn't exactly about dessert,…
  • Caramel, Lavender, and Fleur de Sel Lollipops

    Anita
    11 Mar 2015 | 12:10 am
      Dear readers, I'm so happy to announce that my newest cookbook, Lollipop Love: Sweet Indulgence with Chocolate, Caramel, and Sugar, is about to be published! I've spent so much of the last couple years dreaming about, researching, and testing out lollipops, so I'm very glad to finally be able to share it all with you!   Lollipop Love explores the classic sweet on a stick - it's all about cooking sugar. if you've been afraid of working with sugar, I hope you'll see that it's surprisingly straightforward and not difficult at all. I can now bang out a batch of lollipops in less than…
  • Black Sesame Ice Cream with White Miso Caramel

    Anita
    4 Mar 2015 | 4:41 pm
      I'm continuing my streak of Asian desserts by looking back at one of my favorite Asian flavors: black sesame. It's still kind of a niche flavor over here but in Hong Kong (or Japan) it's a near-staple of any bakery menu. Interestingly, while both white and black sesame seeds are common in Asia, I almost always see black sesame seeds used for sweets. I'm not sure why; maybe it's because the sooty hues the seeds impart to the finished products, from an inky black for pure sesame paste to a smoky charcoal grey for cakes, are so distinctive. You know right away when you see that dusky…
  • Chinese Sugar Egg Puffs (Sai Yong): Easiest Donuts Ever

    Anita
    18 Feb 2015 | 12:00 am
      It's been a non-stop parade of celebrations these couple of weeks. First Valentine's Day, then Isabelle turned 25 months (I know, once babies turn 2 you don't really do the month thing anymore, but it's still a milestone), we celebrated 4 years since we adopted Snickers (I need to do a post on that too!), plus it's Chinese New Year on the 19th! Oh, and I guess there was Presidents' Day on Monday, which really served as just a day to get caught up on all these other events!   Every Chinese New Year I've tried to make some traditional Chinese dessert, or at least something new…
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    Joe Pastry

  • The Death of Dessert?

    joepastry
    26 Mar 2015 | 9:46 am
    I was recently reminded that I neglected to comment on a couple of interesting articles from the Washington Post that appeared last month discussing the decline of dessert. Not the decline of sweets or pastries mind you, but the decline of dessert as a meal course. Dessert, so claims reporter Roberto Ferdman, is a happening that's vanishing both in the restaurant and in the home. The chief culprit isn't health or calorie concerns, but time. Only 12 percent of dinners eaten at home in the United States ended with something sweet last year, the lowest reading in more than 30 years, according to…
  • Now What?

    joepastry
    26 Mar 2015 | 6:11 am
    It’s become traditional to ask for project suggestions after my late winter fishing trip. With the exception of the candies (which I have yet to tackle since I’m not very good at confectionery) I completed most of last year’s project requests, and many more besides. What shall I plan for the this coming year? Please weigh in if you’re so inclined.
  • Where do amaretti come from?

    joepastry
    25 Mar 2015 | 2:25 pm
    That's a tricky one. There are a couple of origin stories, one a myth and the other a probable myth. The first one goes like this: once upon a time in the early 1700's, in the northern Italian town of Saronno, there lived a pair of newlyweds. These two loved to bake and make sweets, so when they heard that the Catholic Cardinal from the nearby city of Milan was preparing to visit, the wanted to make something special. They gathered the meager ingredients they had: almonds, sugar, egg whites and apricot kernels, and using a mysterious technique that remains a secret to this day, prepared a…
  • What are amaretti?

    joepastry
    24 Mar 2015 | 2:48 pm
    Some people call them cookies, these days it's hip to refer to them as "macarons", but really they're little almond meringues that are flavored with almond. Macaroons is probably more like it. I first tasted them as a kid when the neighbors who lived behind our house would take me into Chicago's inner suburbs to visit their Italian grandma. In classic Old World Grandma style she'd feed us no matter what the hour, and amply. We dined crowded around the table in her cramped little apartment kitchen, since the dining room table was covered with doilies and only used for special occasions. She…
  • Amaretti Recipe

    joepastry
    24 Mar 2015 | 10:14 am
    For simple-but-elegant Italian preparations like these I always turn to Gina DePalma first, and she rarely disappoints. In fact I don't think I've ever been disappointed by a Gina DePalma recipe come to think of it, which is why I recommend her book, Dolce Italiano so highly. This recipe is in The Babbo Cookbook. If the ingredient list looks an awful lot like what you'd need to make marzipan, that's no coincidence. Amaretti are basically baked, fluffy marzipan. 6 1/4 ounces (1 1/4 cups) blanched whole almonds 1 1/2 teaspoons cornstarch 2 ounces (1/2 cup) powdered (confectioner's) sugar 2 egg…
 
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    The Cupcake Blog

  • Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

    Shanna Gibbs
    5 Mar 2015 | 9:00 am
    Chocolate, bourbon, pecan pie, cupcakes, butter pecan frosting. Do we really need to say anything else to convince you to pull out a mixing bowl? These adult goodies may be more on the complicated side of the kitchen, but the finished product, essentially tiny bourbon pecan pies with chocolate crust, is worth twice the effort, easy. Be sure to allow enough time for the chocolate cake bases to cool, and in the meantime, get to whisking the yummy pecan pie filling that makes this recipe perfect for Thanksgiving festivities. Source: Half Baked Harvest
  • Triple Salted Caramel Cupcakes

    Shanna Gibbs
    4 Mar 2015 | 9:00 am
    Salted caramel is on the fast track to worldwide obsession, right behind bacon in any form, so it’s no surprise that there’s a perfect recipe for salted caramel cupcakes. These cupcakes are the real deal, pushing caramel past the frosting and actually into the tiny cakes. This time, salted caramel cupcakes means just that, the actual cupcake is flavored too! This recipe strives for the perfect balance between sweet and salty, the ultimate flavor achievement. Once you’ve perfected the art of caramelizing sugar and pouring it into cakes, top them with caramel rounds coated…
  • Dark Chocolate- Oatmeal Cookie Cupcakes

    Shanna Gibbs
    3 Mar 2015 | 9:00 am
    Oatmeal makes everything healthier, right? And dark chocolate is loaded with antioxidants, so this hybrid recipe shouldn’t dredge up any feelings of guilt. This one is more of a deep-dish cookie than a cupcake, but it has a cupcake’s shape, so we’re on board. Once you’ve converted these boring, flat piles of oatmeal, brown sugar and chocolate to tiny delicious cakes, top them with homemade ganache and enjoy thoroughly. You’ve earned it. Source: Recipe Girl
  • Red Velvet Birthday Cupcakes

    4 Nov 2014 | 8:28 am
    Red Velvet cupcakes are classics. They usually consist of cocoa powder and red food colored (hence the name). This particular recipe also includes sour cream (to make them moist) and vanilla extract (to enhance the flavor.) Once you have combined these ingredients, along with the other ones, baked them and allowed them to cool, top with a homemade cream cheese frosting, as well as a few sprinkles. To make them even more festive, bake them in cute birthday or holiday-themed cupcake liners. Source Recipe Girl
  • Wild Blueberry Velvet Cupcakes

    3 Nov 2014 | 8:28 am
    You’ve heard of red velvet cupcakes – but what about blue velvet? These Wild Blueberry Velvet cupcakes consist of whole blueberries, cocoa powder, flour, buttermilk, oil, sugar, two different shades of gel paste (to get that deep blue and purple coloring) and several other items. The results are a rich, deeply flavored, dark blue cupcake. The frosting is a homemade cream cheese blend that has been tinted several different colors in order to produce a wild effect. These are both cute and tasty at the same time! Source Amanda Cupcake
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    Love & Flour

  • Roasted Red Pepper & Sweet Potato Soup

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

    LeAndra
    22 Mar 2015 | 7:13 pm
    I was not kidding when I wrote I had “plenty o’ soup coming your way” in my last post. I sat down this evening to determine just how much soup that was, and there are at least two more soups after this. Whoops. I hope you like soup. Maybe someone in the southern hemisphere will(...) The post Curried Cauliflower Soup appeared first on Love & Flour.
  • Copycat Pasta e Fagioli Soup

    LeAndra
    17 Mar 2015 | 6:54 pm
    Mid-March marks my most restless time of year. As soon as it stays light later and the weather turns nice, and all I can think of come 3 o’clock is wanting to skip out of work. Unfortunately, there are usually basketball tournaments on at this time, which does not help alleviate the distraction. Then I(...) The post Copycat Pasta e Fagioli Soup appeared first on Love & Flour.
  • Orange & Black Bean Quinoa Salad

    LeAndra
    9 Mar 2015 | 7:25 pm
    Hello there. Remember me? The girl who used to update her blog? Sigh… I know we all say it, but where does the time go? More importantly, why does the time I have now go by so quickly when the time I had when I was teenager go by so slowly? What I have been(...) The post Orange & Black Bean Quinoa Salad appeared first on Love & Flour.
  • Courtesan au Chocolat

    LeAndra
    16 Feb 2015 | 4:00 am
    Charming and quirky and full of bad language. Accurate descriptors both for The Grand Budapest Hotel and the outcome and process one goes through to make its star pastry, the Courtesan au Chocolat. The fictional courtesan is baked at Mendl’s Bakery by the lovely Agatha, whom the Grand Budapest Hotel’s lobby boy Zero Moustafa comes to love dearly. It’s Zero’s boss, the Hotel’s concierge M. Gustave, who(...) The post Courtesan au Chocolat appeared first on Love & Flour.
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    Gourmet Cookie Bouquets Recipe Blog

  • Regular vs Double Stuffed Oreos - Which is Better?

    Bill
    26 Mar 2015 | 4:00 am
    Image by torbenh on Flickr Let the Battle Begin Oreo lovers everywhere have been debating whether the original dark sandwich cookie or the newcomer, Double Stuf Oreo, is better. How can such a thing be judged? There are two sides to the cookie debate that must be looked at to form an opinion. But keep in mind, you really can't go wrong with it comes to chocolate cookies with a cream filling. Am I right? Let's take a closer look. Purist vs. Modern Appeal Old vs. New Oreo aficionados can tell an original Oreo from a Double Stuf at twenty paces. They may scoff at the Double Stuf's showy attitude…
  • How to Collect Copper Cookie Cutters

    Bill
    24 Mar 2015 | 4:00 am
    Starting a Copper Collection Love the memories that homemade sugar cookies bring back? Remember Grandma's set of copper cookie cutters? Always wanted to start a collection of useful kitchen items? Why not start collecting copper cookie cutters? When starting any collection, think about what pleases you. Only buy what you like, not what you think might be worth something. If you like it, you're going to be happy displaying, using, and living with it. Do You Want New or Used? Image by patrick_q on Flickr Now's the Time to Decide Decide if you want to start collecting vintage or new copper…
  • Chocolate Souffle Recipe

    Bill
    19 Mar 2015 | 4:00 am
    A souffle is the true test of any baker. They can be difficult for even the most experienced chef. Souffles are basically a light cake that puff up at the end of the baking process. If you aggravate them too much, they will deflate. A truly perfectly baked souffle will stay risen for about 5 minutes, just long enough to sprinkle it with powdered sugar and serve it. This article features a chocolate souffle recipe that is flavored with a hint of orange zest. It is a truly delicious and beautiful dessert that, when made correctly, will impress anyone who gets to devour it. A chocolate souffle…
  • Healthy Family Dinner Ideas

    Bill
    17 Mar 2015 | 4:00 am
    Get Fresh I'm one to vouch for the benefits of eating healthily. But doing so doesn't mean cutting out everything that's good tasting. There are plenty of ways out there to eat well while still enjoying your meals. So I've done some research and put together a post with lots of options for nice meals that are good for you. Try them out and let me know what you think! First Things First Why do you want to change? Before you make the jump into eating well, you have to understand why you want to do so. What are your motives? Do you want to lose weight, do you want more energy, do you want to…
  • Pineapple Upside Down Cupcakes

    Bill
    12 Mar 2015 | 4:00 am
    The Easy, Delicious Dessert Pineapple Upside Down Cake is a favorite here in the south. I decided that there had to be a way to make it in bite size form. I came up with this pineapple upside down cupcake recipe and had to share it. It's super easy and with all the fresh fruit, it's a lot healthier than most cupcake recipes. You could even pass these off in a nice fresh fruit gift basket! Tell the recipient to just enjoy! Pineapple Upside Down Cupcake Recipe Let's Get Started Cake Batter 6 tablespoons (3/4 stick) butter 1/2 cup milk 1 cup flour 1 1/2teaspoons baking powder 1/4 teaspoon salt 2…
 
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    HowToCookThat : Cakes, Dessert & Chocolate

  • Magic Chocolate Flower

    Ann
    20 Mar 2015 | 1:31 am
    Bring some magic to the dining table and wow your friends with this magic chocolate flower dessert.  Good desserts not only taste great, they should look amazing too.  Pour on the hot custard and watch the petals fall open to reveal the delights that were hiding in the centre. In the middle of your chocolate flowers. 1/4 of a batch of chocolate macaron recipe  fresh fruit (raspberries, blue berries) Chocolate truffle, one per flower you could purchase there
  • Emoji Cheesecake Recipe & Stand Mixer Giveaway

    Ann
    11 Mar 2015 | 4:21 am
    A picture tells a thousand words. That’s why emojis are so good. Which one do you use the most? For me it is definitely the smiley face. Have fun making these for your friends plus enter for your chance to WIN one of 12 stand mixers.  That will make you smile. How to enter: Find the four words written on the blackboard in the Emoji Cheesecake video above. Write down your country and your entry in
  • Chocolate Secrets Revealed

    Ann
    6 Mar 2015 | 12:41 am
    Everyday on How To Cook That there are hundreds of comments, requests and questions. Lately there has been a groundswell of questions all about chocolate. What chocolate should I use? How do I temper it? Can I temper in a double boiler? What is tempered chocolate? This video reveals the answer to all of your chocolate questions so you can make beautiful truffles, giant chocolate bars and chocolate decorations at home. How I can find
  • Marvel Avengers Cake

    Ann
    27 Feb 2015 | 12:31 am
    Today we are making a Marvel Avengers cake with Iron Man’s mask, Thor’s hammer, Captain America’s shield, Hawkeye’s bow and arrow and of course Hulk’s massive green fist smashing through the top of the cake. HULK SMASH! This one was for a birthday party held at a public venue and it actually created a bit of a spectacle with lots of people stopping to stare and admire the cake. All part of the fun! To
  • Make your own ‘popin cookin’ mini cake kit

    Ann
    20 Feb 2015 | 12:52 am
    Now you can make your very own Popin Cookin style mini cake kit at home.  Give these as a cute gift for birthdays or use as a fun activity with the kids. A few weeks ago I did a Popin Cookin video and had hundreds of requests for a mini version you can make yourself … and one that actually tastes good! So many people love these little Japanese kits but they’re nervous about what
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    Gluten Free Canteen

  • Charoset Muffins

    GlutenFreeCanteen
    26 Mar 2015 | 5:50 pm
    Charoset, a dish traditionally made from finely diced apples, walnuts and wine (or juice) is an important part of the Passover seder table. But charoset also makes a terrific muffin filling. Every item on the seder plate tells a part of the story of Passover and charoset represents multiple meanings, here and here. It’s also one of those dishes that often is prepared as though it might have to feed the entire neighborhood. Everyone has leftovers. It’s a treat to eat the stuff with matzo or just with a spoon, but it still seems to last for days. Here’s a way to use up the…
  • Lemon Berry Macaroon Tart

    GlutenFreeCanteen
    24 Mar 2015 | 3:05 am
    It’s the perfect dessert pairing for any Passover table, lemon and coconut. Combine a freshly baked macaroon (crust) crispy on the outside, chewy in the center with a tart & tangy lemon filling, top it with fresh raspberries and you’ll have a holiday dessert that will make all your guests very happy. That it is also easy to prepare is a bonus. There’s no dairy in the recipe which makes it a good candidate for any type of Passover dinner you’ve prepared. To locate kosher for Passover unsweetened, shredded coconut and tapioca starch – those items are…
  • Spotted Dog Soda Bread

    GlutenFreeCanteen
    16 Mar 2015 | 5:58 pm
    St. Paddy’s customs are many the world over from green beer (hello, America and um, Dubai) to green leprechauns (Keebler Elves?) on parade in Tokyo, but one thing remains the same in celebration of St. Paddy’s Day everywhere. Soda bread. In fact, while corned beef and cabbage is all American, lamb or bacon (ham) and potatoes, maybe cabbage or Irish stew, with soda bread is a much more a traditional Irish dinner. Soda bread is prepared lots of creative ways these days (think exotic dried fruits and spices, for instance) but it still usually involves mixing bunches of plain…
  • Nutella Chocolate Marshmallow Pie

    GlutenFreeCanteen
    13 Mar 2015 | 3:15 am
    It’s big fat Perfect-Pi day – 3.14.15 – and we’re here to celebrate in style with something old (Jell-O), something borrowed (Nutella, thank you, Italy) and something chocolate (Hershey’s dark unsweetened cocoa). It’s not like we need a day to be reminded to eat pie but it sure doesn’t hurt, right?  I have no idea why pi became pie day. Perhaps we have way too much time on our hands in the interwebby-world or maybe some mathematician was very hungry while studying pi. But hey, any excuse to make pie is ok with me. This particular pie recipe is a…
  • Financiers

    GlutenFreeCanteen
    10 Mar 2015 | 3:06 am
    A Financier is a funny little almond cake made with browned butter and a long history. It’s a little bitty one-bite treat, golden brown and perfect just warm from the oven. Though some believe Financiers originated in Paris in the 1800’s it might have an older ancestor, Visitandines de Lorraine from way back in the 17th century.  Whatever the case, they’re easy enough to make even without the fancy-pants Financier pan.  I used a simple 24-count mini muffin pan and a mini brownie pan and both worked just fine. Be sure to follow the directions about brushing the pans with…
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    My Baking Diaries:

  • March challenge: Extra-nutty dark chocolate fudge brownies (Eggless)

    malvecka nigam
    25 Mar 2015 | 8:47 am
    This month's challenge for our Baking eggless group was extra nutty and fudgy chocolate brownies by Joy the Baker. The challenge provided an apt opportunity for me to add a fascinating brownie recipe to my repertoire. The original brownie looked seriously delish, and the real challenge for me was to retain its look and texture, while converting it into its eggless avator. For me, anything fudgy is equal to "condensed milk"....oh yes!! what can be fudgier than it?? So I thought of using it instead of eggs. For any brownie recipe to be a success, the taste of chocolate should…
  • Thank God! there is Pound Cake....

    malvecka nigam
    20 Feb 2015 | 10:23 am
    Life can be tough.....at times, exceptionally tough! But still...it has to be lived. Coz only then will you realise its beauty. And only when you pass through storms, you get to see the rainbow. Past one year had been quite hard for me. But on 31st dec'14, I still hoped for a better year ahead. Why?? Bcoz life goes on....and life goes on in "hope".Caroline Myss had said "The soul knows what to do to heal itself. The challenge is to silence the mind." But then, how can you heal yourself when the soul screams 'pound cake'....but the mind says "shut…
  • Chocolate chip Mini-Muffins

    malvecka nigam
    5 Nov 2014 | 7:23 am
    I had recently bought a mini muffin pan and therefore, was itching for ways to use it. The opportunity finally presented itself in the form of hop-in from friends....and on their popular demand, I baked my usual "Perfect cupcakes", in a mini-cuppy form.... Click to continue reading » © copyright 2013 – All rights reserved Your Blog
  • Meringue Cookies

    malvecka nigam
    4 Nov 2014 | 5:36 am
    I had always been fascinated by cookies......ever since my "Noddy" days! Then Enid Blyton further augmented that infatuation, to the point where I used to push my mother daily to make the stuff I read about. After so much pestering, one day her patience finally wore off, and she threatened to stop buying me books. Books are my life and blood. Give me any book.....on any topic....and it is enough to keep me occupied and H.A.P.P.Y!! It is aptly said "Once a reader, is always a reader".....So I was forced to concentrate on the content and not on menu.Dusting my shelves for…
  • HOW TO: whip low fat cream to stiff peaks

    malvecka nigam
    16 Sep 2013 | 12:29 am
    I love frostings.....And I love whipped cream frostings the most...They are easy to whip up and taste divine. Though they are too delicate to stand up on their own for long at room temperature, I still love them....so what!! every good thing has a shelf life, right?!Now what do you do, when all you have in the name of cream is a 25% light cream? Experts will cite its low fat content and dismiss it as non-whippable.....No, don't throw that carton away....it can be whipped for frosting, believe me!!Here's a pictorial:Click to continue reading » © copyright 2013 – All rights reserved…
 
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    TheFamilyFeed

  • Lemon Stuffed Rosemary Roasted Chicken

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

    thefamilyfeed
    16 Jan 2015 | 2:04 pm
    There’s a lot to miss about Chicago: world class museums, great Zoos, Navy Pier, mediocre sports franchises with oddly passionate fan bases…a list we look back on with fond remembrance. […]
  • Paddock Sour Cream Coffee Cake

    thefamilyfeed
    11 Dec 2014 | 2:44 pm
    I love family recipes, mainly because someone in the family emails them to us and I can copy and paste them into a post.  As an added bonus, Angie did […]
  • Sam’s Wedding Cake-8 Layer-Two Tiered Rustic Sponge with Stabilized Whipped Cream and Raspberry

    thefamilyfeed
    13 Nov 2014 | 10:57 am
    We’re less than a year away from Sam and Alex’s wedding, which means I needed to practice stacking a whole lot of moist (floppy) chocolate sponge cake on top of […]
  • Lemon Shaker Pie

    thefamilyfeed
    28 Oct 2014 | 5:35 am
    I wonder what I’d be without a family?  The original plan, he thinks, gazing through the foggy lens of a seventeen-year-old boy in the 80’s, was to occupy a single […]
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    The Cake Lovers

  • Hand painted wedding cake

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

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

    rosita81
    8 Feb 2015 | 3:37 am
    My son’s 1. Birthday cake The post magic forest appeared first on The Cake Lovers.
  • knitting cake

    rosita81
    8 Feb 2015 | 3:35 am
    Knitting cake with coloured buttons.I m never using mold.everything is handmade The post knitting cake appeared first on The Cake Lovers.
  • vintage wedding cake

    sugarmice
    5 Feb 2015 | 2:00 pm
    4 tier vintage wedding cake with edible lace and pink roses . beautiful white cake finished with baby pink ribbon ,each tier a different flavour . Bottom vanilla jam buttercream chocolate caramel lemon and cadburys... The post vintage wedding cake appeared first on The Cake Lovers.
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    Blog

  • 25 Easy Irish-Inspired Recipes for St. Patrick's Day

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

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

    optima
    6 Feb 2015 | 11:21 am
    Posted:  Friday, February 6, 2015 - 1:15pm Waking up in the morning, sometimes all you need to start your day off right is a delicious serving of eggs and toast. It satisfies that morning hunger and is the perfect amount of protein to get you ready for the day.
  • 60 Delicious Foods Inspired by Video Games

    optima
    23 Jan 2015 | 1:26 pm
    Posted:  Friday, January 23, 2015 - 3:30pm As video game graphics have become more and more realistic, the foods in the games keep looking yummier and yummier. Luckily for everybody, people all around the world are showing us how to make delicious meals and desserts inspired by our favorite video games. There are even a few recipes on here for you retro gamers! Dig in!
  • 'Bone' Appetit! Your Guide to Baking for Dogs

    optima
    13 Jan 2015 | 12:58 pm
    Posted:  Tuesday, January 13, 2015 - 2:45pm All dog lovers can agree; you love your little ball of fur more than a lot of things in this world. So why don’t you show it? Try baking up some pawsitively delicious treats for your pup this year!
 
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    Cakeyboi

  • Treat Petite March 2015 Round Up

    26 Mar 2015 | 12:00 pm
    March has whizzed by and it’s time for our Treat Petite round-up for March. As Mother’s Day falls in March in the UK, we were celebrating all things ‘Mum’, with all links to ‘mum’ tenuous and specific welcomed!To start things off Dom over at Belleau Kitchen, gave us his Honey, Oat and Cranberry Cookies. These were inspired by his mum’s love of honey and they look like they would go perfect with a cuppa.Next we had Helen at Family Friends Food bringing us her super-fruity chocolate tiffin. These were made with Kipper in tow and would make a perfect treat for Mother’s Day or…
  • 'Italian Easter Bread' Cookies

    24 Mar 2015 | 3:15 pm
    Have you ever heard of Italian Easter Bread? I hadn’t until last year, when I happened upon it on Pinterest.courtesy of recipes100It is visually quite stunning – a plaited wreath of sweetened dough with dyed hard-boiled eggs placed in the wreath, plus some sprinkles.  Very Eastery, not just because of the colours, but of course the eggs – which have all sorts of religious connotations.I’m not religious, as I’m sure I’ve mentioned before, but I still like the holiday and it's colours and tastes.I thought I would try making it this year, but then I mentioned Italian Easter…
  • Cake and Bake Show Edinburgh - Cake Competition

    21 Mar 2015 | 9:30 am
    Do you love baking? Are you a professional baker or perhaps just an experimental home baker like me?Well, now you can show off your skills at this year’s Cake and Bake Show in Edinburgh (30 Oct - 1 Nov), by entering The 'Children’s Stories' Cake Competition.Cakes, all shapes and sizes are welcomed from cupcakes to multi-tiered monsters! As long as they fit into the theme of Children’s Stories, then anything is fair game.With all the children’s stories out there, your imagination can run wild. From Harry Potter to The Tiger Who Came to Tea, or a Hungry Caterpillar to the Wombles…
  • Mini Churros with Redmond Multicooker

    19 Mar 2015 | 12:00 pm
    A while back I received a multicooker from a company called Redmond to review.I hadn’t heard of a multicooker before and wanted to give one a try. I chose their RMC-M4502E model. It’s quite a snazzy item to have in your kitchen and looks like Daft Punk have left one of their helmets on your countertop!The multicooker has many functions and can steam, fry, cook pasta, stew, porridge, make soup even bake in the machine. There are 16 automatic functions and 18 manual programs.You can also prove bread in the machine, make baby food, sterilise items and make yoghurt! What can’t it do?I…
  • Mango & Pineapple Galette with Limed Caramel Sauce

    16 Mar 2015 | 12:00 pm
    It was Mothering Sunday here in the UK yesterday. Mum came over for dinner and we treated her to a Chinese takeaway for her main course. I know, I know, don’t have a go! Disneyboi and I are in the middle of selling up and moving home, so time is of an essence!But I did have time to make dessert (of course) and I whipped up a simple yet impressive mango and pineapple galette. Mum absolutely loves pineapple and mango, so I thought that she would enjoy her favourite fruits wrapped up in crisp shortcrust pastry. Very tropical!I loved the colours of the fruit, which I knew Mum would love as…
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    the perfect loaf

  • 100% Whole Wheat Sourdough

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

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

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

    Maurizio
    30 Jan 2015 | 2:11 pm
    Tools, tools tools. I’ve always been told by my father: having the right tools makes the job that much easier. True statement right there but finding the right tools can be quite a challenge (and expensive). Over the years I’ve accumulated a large number of baking items I’ve either loved or hated immediately. Those I’ve loved have ... The post Sourdough Baking Tools Roundup appeared first on the perfect loaf.
  • “foodtravelthought” now “the perfect loaf”

    Maurizio
    20 Jan 2015 | 5:18 pm
    What’s in a name? When I started this site a long while ago I sat down for a couple days brainstorming on a name, it’s harder than you’d think! So much goes into the naming of things — your pets, your kids, your first car, your soccer team, your sourdough starter, and back then, my ... The post “foodtravelthought” now “the perfect loaf” appeared first on the perfect loaf.
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