• Most Topular Stories

  • Party pics: Le Diner en Blanc

    Frolic Hawaii» Baker’s Hours
    Ed Morita
    21 Jul 2014 | 9:10 am
    The international dining experience, Le Diner en Blanc, took place Saturday night for the first time in Hawaii. Equal parts pop-up and flash mob, guests are brought to an undisclosed location with instructions to bring, a table, chairs, table settings, and to dress all in white. For the inaugural event, hosts Maleko McDonnell, Aubrey Akana and Malie Moran brought bus loads of people decked out in their best white outfits to dine on the grounds of the historic Iolani palace.
  • Rustic Peach Tart

    Flourish - King Arthur Flour's blog
    PJ Hamel
    23 Jul 2014 | 10:01 pm
    “You’re a peach!” “Peachy keen!” And, all you fellow English majors out there – comment below to identify this line from one of my favorite poems: “Do I dare to eat a peach?” I do! I do! As fresh peach season creeps up the East Coast, from Georgia to South Carolina to Pennsylvania to New York, and soon to New England, I’m digging out my peach recipes. Southern-Style Peach Cobbler Like cobbler and crisp; scones and shortcake; and (drum roll, please) one of summer’s ephemeral luxuries, peach pie. Or in this case, a rustic peach tart. With…
  • Cherry Cheesecake Muffins

    BoB - Bake or Break
    Jennifer McHenry
    23 Jul 2014 | 8:40 am
    Remember that Cherry-Almond Crumble I made recently? I had plenty of cherries left after my cherry shopping spree. Fresh cherries are such a treat that I knew I couldn’t let them go to waste. I started thinking how cherries and cheesecake have such a delicious history together. Knowing I couldn’t argue with that kind of track record, I quickly decided […]
  • Please help - my cake donuts are still too dense.. as well as other problems!

    The Fresh Loaf
    25 Jul 2014 | 6:15 pm
    Please help - my cake donuts are still too dense.. as well as other problems!Submitted by jvlin on July 25, 2014 - 6:15pm.Hi everyone. I'm trying to imitate a chewy tapioca donut that they have in Japan/Korea/Taiwan, but it's been nearly impossible for me to do. I've tried nearly everything, and my donuts always turn out dense. And because of the high starch content in the donut, they end up turning rock hard overnight. I really have no idea how to make them, and my business is hinging on getting these donuts right.Some observations: tapioca starch only affects the chewiness if over half of…
  • baby bear: 3 month update

    23 Jul 2014 | 3:06 am
    I’ve been waiting for the right moment to do one of these little surveys, and I figure now is as good a time as any!  I’ll update this again in a few months and it’ll be fun to see how things have changed. Bear has had a wonderful first three months — his biggest struggle is that he’s so excited to see the world that he has trouble falling asleep, and an overtired newborn is brutal for everyone.  When he’s taken a good, solid mid-day nap, he’s just a little angel.  Starting at about 9 weeks old, his personality has really started to…
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    Frolic Hawaii» Baker’s Hours

  • Party pics: Le Diner en Blanc

    Ed Morita
    21 Jul 2014 | 9:10 am
    The international dining experience, Le Diner en Blanc, took place Saturday night for the first time in Hawaii. Equal parts pop-up and flash mob, guests are brought to an undisclosed location with instructions to bring, a table, chairs, table settings, and to dress all in white. For the inaugural event, hosts Maleko McDonnell, Aubrey Akana and Malie Moran brought bus loads of people decked out in their best white outfits to dine on the grounds of the historic Iolani palace.
  • Did this: 2014 Mangoes at the Moana

    Ed Morita
    21 Jul 2014 | 9:00 am
    Summer brings mango season, which means it’s time for the annual Mangoes at the Moana. Chefs from the Moana Surfrider, Sheraton Waikiki, MW, Town, Koko Head Cafe and more were on hand with mango-themed dishes to celebrate the popular tropical fruit. Here’s a look:
  • Summer foodie films

    Ed Morita
    11 Jun 2014 | 9:00 am
    Summer is usually the time for big action blockbusters. However, three foodie films will be making their way into this year’s mix. One mainstream foodie film is a rarity, so having three will be a treat that should not be missed. It’s time for the chefs of summer! “Chef” Not a stranger to action blockbusters, Jon Favreau decided to open this summer with his film “Chef.” Making its premiere last month, Favreau wrote, directed and stared in the film playing chef Casey Casper. Stuck in a creatively stifling job, Casper leaves the stability of the restaurant…
  • iichiko tasting @ ARTafterDARK

    Ed Morita
    31 May 2014 | 9:44 am
    Just before Friday’s Japanese art-themed ARTafterDark, iichiko debuted its new line of shochu at an invitation-only preview — yuzu- and ume-flavored shochu, Blu (exclusive to Hawaii) and the higher-end Frasco. Fruity cocktail drinkers will love the yuzu and ume “Bar Fruits.” Both feature terrific fruit flavor without being overly sweet. Just on the rocks, most tasters preferred yuzu. It will be interesting to see what local mixologists concoct when both become available in July. Also due out, though not for purchase until next year, are Blu and Frasco shochu. Both feature…
  • Hawaii Food and Wine heads to the Target Isle

    Ed Morita
    1 Apr 2014 | 9:00 am
    After last year’s successful inaugural event on the island of Maui, the Hawaii Food & Wine Festival will add a one-of-a-kind event to the 2014 lineup. In addition to events on Maui and Hawaii Island, the Hawaii Food & Wine Festival has partnered with the Hawaii Dept. of Land and Natural Resources to hold an event on the island of Kaho‘olawe. The $10,000 per-person benefit event will feature an exemplar group of guest chefs that will be announced later this month, with proceeds going to help removing unexploded ordinance from the former military training grounds and bombing…
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    Flourish - King Arthur Flour's blog

  • Rustic Peach Tart

    PJ Hamel
    23 Jul 2014 | 10:01 pm
    “You’re a peach!” “Peachy keen!” And, all you fellow English majors out there – comment below to identify this line from one of my favorite poems: “Do I dare to eat a peach?” I do! I do! As fresh peach season creeps up the East Coast, from Georgia to South Carolina to Pennsylvania to New York, and soon to New England, I’m digging out my peach recipes. Southern-Style Peach Cobbler Like cobbler and crisp; scones and shortcake; and (drum roll, please) one of summer’s ephemeral luxuries, peach pie. Or in this case, a rustic peach tart. With…
  • Cherry-Zucchini Scones

    Susan Reid
    21 Jul 2014 | 5:32 am
    Despite your vigilance, despite your twice-daily visits to pick them in the garden, it happens every summer: the attack of the killer zombie zucchinis. Any living thing that can increase its presence exponentially in a mere matter of hours can’t be quite of this world, can it? You’ve tried everything to keep the population in check. Ratatouille. Caponata. Pickling it, grilling it, roasting it, turning it into bread, cake, frittata, appetizers, pie, muffins, disguising it with chocolate, even making pancakes with it. Obviously, we haven’t enough meal occasions to cope with it…
  • Beyond the lattice

    PJ Hamel
    18 Jul 2014 | 10:01 pm
    I don’t know about you, but every time I look at a pie recipe and see one of those lattice-crust diagrams, I breathe a heavy sigh and turn the page. Or click to the next search result. To those who love weaving lattice crusts: I salute you. You tell me it’s not hard, once you get the hang of it. You tell me, “Just follow the pictures; take it one step at a time.” You’re right. I’m a reasonably intelligent person, and I should be able to follow a few simple diagrams. And then I click to the next recipe anyway. Hmmm, old dog who can’t learn new tricks?
  • Stovetop Chocolate Pudding

    MaryJane Robbins
    17 Jul 2014 | 12:48 am
    Haven’t you ever wanted to sit down and eat an entire pizza by yourself? Or how about a whole cake? (Guilty, your Honor). I have a brother who, given time, could probably devour a whole cheesecake by himself were my mother not there to bop him with a wooden spoon to make him stop. My point is that sometimes you want the whole thing all to yourself, no sharing. I think this is a real driving point behind so many of today’s convenience foods. Individual bags of potato chips have been around for a very long time; but these days you can get an individual serving of salsa to go with…
  • How to prevent dense, gluey streaks in your cake

    PJ Hamel
    14 Jul 2014 | 10:01 pm
    See the two slices of lemon cake above? The one on the right has a typical texture: an even, fairly close grain. But the one on the left shows streaks – areas of dense, sodden cake. Taking a bite, you’d think it was under-baked – even though it’s actually completely baked. One of my fellow King Arthur Flour test bakers, Frank Tegethoff, recently called me into the test kitchen for show & tell. We bakers often do this with one another – “Hey, wanna see something interesting?” someone will say, pulling a deflated loaf of bread, ultra-flat cookie – or…
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    BoB - Bake or Break

  • Cherry Cheesecake Muffins

    Jennifer McHenry
    23 Jul 2014 | 8:40 am
    Remember that Cherry-Almond Crumble I made recently? I had plenty of cherries left after my cherry shopping spree. Fresh cherries are such a treat that I knew I couldn’t let them go to waste. I started thinking how cherries and cheesecake have such a delicious history together. Knowing I couldn’t argue with that kind of track record, I quickly decided […]
  • Berry Crumb Bars

    Jennifer McHenry
    21 Jul 2014 | 8:48 am
    At least once a year, I end up with a handful of recipes that are born from cleaning out kitchen cabinets and finding bits of this and that. (Hello, blondies! Hi there, cookies!) A similar thing happens in the summer when I end up with a refrigerator full of varying amounts of different berries that I don’t want to see […]
  • Upside-Down Pecan Brownie Tarts

    Jennifer McHenry
    17 Jul 2014 | 10:37 am
    I bake a lot of brownies. Seriously, a lot. There are plenty here on BoB, but I also bake plenty that you don’t see. I’m not holding out on you, I promise. Brownies are just my go-to when I need/want/crave a homemade chocolate dessert. For the purposes of sharing brownies on BoB, however, I am constantly thinking of and searching […]
  • Cherry-Almond Crumble

    Jennifer McHenry
    14 Jul 2014 | 9:50 am
    Recently, Whole Foods asked if I’d like to help them celebrate cherry season by baking something delicious with their organic cherries. Cherries? And Whole Foods? Of course, I said yes! I have to tell you that I had a difficult time narrowing down what I wanted to bake with those gorgeous cherries. I thought of some far more elaborate desserts, […]
  • Fudgy Nutty Streusel Bars

    Jennifer McHenry
    12 Jul 2014 | 9:12 am
    As much as I love taking advantage of berry season, I just can’t resist sprinkling in some chocolate here and there. Chocolate is always in season, right? My recent desire to bake something chocolate-y led me to these bars. They take advantage of a whole lot of dark chocolate along with a buttery crust, a little extra salt, and a […]
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    The Fresh Loaf

  • Please help - my cake donuts are still too dense.. as well as other problems!

    25 Jul 2014 | 6:15 pm
    Please help - my cake donuts are still too dense.. as well as other problems!Submitted by jvlin on July 25, 2014 - 6:15pm.Hi everyone. I'm trying to imitate a chewy tapioca donut that they have in Japan/Korea/Taiwan, but it's been nearly impossible for me to do. I've tried nearly everything, and my donuts always turn out dense. And because of the high starch content in the donut, they end up turning rock hard overnight. I really have no idea how to make them, and my business is hinging on getting these donuts right.Some observations: tapioca starch only affects the chewiness if over half of…
  • 6 Grain Fennel and Fig Sourdough

    25 Jul 2014 | 2:13 pm
    6 Grain Fennel and Fig SourdoughSubmitted by dabrownman on July 25, 2014 - 2:13pm.This weeks bake was brought about by chance.  Lucy found some Turkish figs hiding out in the fridge where they were tossed several months ago.  Thank goodness they were already dried before being lost to the cold.We wanted a bread that was healthy so we picked 6 whole grains to grind up and mix with AP flour to get a 50% whole grain bread.  We picked Kamut, spelt, rye, wheat, farro and barley because of its very low GI index.Can you see where the pint of blueberries landed when my wife had a snack before…
  • Gluten-free Sourdough Bread

    25 Jul 2014 | 11:46 am
    Gluten-free Sourdough BreadSubmitted by CAphyl on July 25, 2014 - 11:46am.Well, I had to try it again, to see if I can do better than my last effort.  I would say that this is the best gluten-free loaf I've ever made, and it's sourdough, which I prefer. Not close to regular sourdough, but OK.Gluten-free bread tends to be much heavier than gluten-bread, and this was no exception.  However, I got decent crust this time, and the crumb was OK. The taste was good, very dense and moist compared to gluten bread, but tasty and tangy.I used the start of Nicole Hunn’s  “No-Rye Rye Bread” for…
  • Oatmeal Wheat Bread too flat and dense/ Vital Wheat Gluten?

    25 Jul 2014 | 10:22 am
    Oatmeal Wheat Bread too flat and dense/ Vital Wheat Gluten?Submitted by vanessabrown8712 on July 25, 2014 - 10:22am.I started making wheat bread for my family to start eating healthier but all the batches of my bread loaves are dense and flat! I have vital wheat gluten but I don't know how much I should add? Also could I add eggs to make my bread softer, if so, how many?This is my recipe.2 1/2 cups boiling water1 cup old fashioned rolled oats1/4 cup shortening or butter1 tablespoon salt1/2 cup honey2 cups whole wheat flour3 1/3 cups all-purpose flour1/2 cup nonfat dry milk1 tablespoon + 1…
  • Another attempt at eliminating the 'flying crust' problem

    25 Jul 2014 | 9:35 am
    Another attempt at eliminating the 'flying crust' problemSubmitted by Simon280586 on July 25, 2014 - 9:35am.Hi,I posted a couple of days ago about avoiding large holes under the top crust of my rolls: had another couple of attempts at the recipe, bearing in mind the advice I received about shaping and proofing, but the problem hasn't been entirely eliminated. I made sure to pat out the gas fairly thoroughly during shaping, and proofed for a shorter duration.The first batch looked nice:And had a nice crumb structure…
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  • baby bear: 3 month update

    23 Jul 2014 | 3:06 am
    I’ve been waiting for the right moment to do one of these little surveys, and I figure now is as good a time as any!  I’ll update this again in a few months and it’ll be fun to see how things have changed. Bear has had a wonderful first three months — his biggest struggle is that he’s so excited to see the world that he has trouble falling asleep, and an overtired newborn is brutal for everyone.  When he’s taken a good, solid mid-day nap, he’s just a little angel.  Starting at about 9 weeks old, his personality has really started to…
  • summer adventures!

    21 Jul 2014 | 3:46 am
    There’s something about summer that makes me so excited for vacation destinations!  I think maybe it’s because growing up, my family always planned wonderful summer vacations — we’d drive up to Maine or Cape Cod or Vermont, and I’d head to summer camp or the beach.  And this summer is the same way — I’m itching to explore.  Bear and I are about to head to New York for our first summer adventure in just a few days, and hopefully there will be many more to come!  So when I stumbled upon the perfect dress for a summer vacation,…
  • july glamour!

    18 Jul 2014 | 3:05 am
    You know your new baby has seriously warped your priorities when you realize that: (1) There’s a picture of you in the July issue of Glamour, and: (2) You somehow forgot to mention that fact on your fashion blog. Anyways, so that’s embarrassing!  But I had to finally get around to finally telling you guys!  Pick up a copy if you see one this month — pretty cool!  (It’s the one with Keira Knightly on the cover, and I’m on the last page!) Also, LOL — 2.5 months after giving birth, the last thing I feel is “sexy and I know it”…
  • happy anniversary, foster grant!

    17 Jul 2014 | 3:27 am
    With my five-year anniversary just recently passed, do you know what sounds pretty amazing?  An 85-year anniversary.  So I’m so happy to help Foster Grant celebrate theirs!  You know you’re talking about a classic brand when they’ve been around for almost a century — but the story of their origin is even cooler than I realized: they literally introduced sunglasses to America in 1929!  (The first pair they sold was a whopping ten cents — if only!) It’s a mark of how much I love this brand that most days my choice is between a $400 pair of…
  • story time

    16 Jul 2014 | 2:25 am
    In the last week or so, Bear has become so, so much more engaged with the world — and one of the most fun changes is that now he *loves* story time.  We’ve been reading to him since he was born, but for the first two months, it sort of felt like we were reading picture books into a vacuum — he didn’t really respond to them or engage in any way while we did it.  Then, suddenly, it was different.  He loves the words, he loves the pictures, he sits there and grins at us when we read about hippos and bunnies and (of course) Baby Bear.  A few weeks ago,…
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    My Sweet and Saucy

  • New Photo Shoot dates at Sweet & Saucy Shop

    7 Jul 2014 | 12:22 pm
    I am excited to announce that we have partnered with Annie Vovan Photography and Delilah Beauty again to offer more amazing chances to get yourself all dolled up and photographed with your cute little ones!  You can email or call her to sign up!
  • Father’s Day Desserts

    6 Jun 2014 | 1:47 pm
    Father’s Day is here in just about a week and we have lots of yummy treats for you to spoil your dad on this special day!  The pricing is at the end of the post! First up our naked style cake with Mustache Topper!  Flavor is decadent Chocolate Salted Caramel. Tons of cute french macarons to choose from… Mustache macarons and sugar cookies! Of course we had to do cake pops too! We can add cute toppers to cupcakes as well… Our other pre designed naked cake is our Dad’s Tie option with Oreo cake. DAD and Tie sugar cookies… We can put together a cute gift box as…
  • Mother’s Day Desserts

    3 May 2014 | 4:30 pm
    Time sure does fly by these days!  Just seems like Easter was last week and now we are unto Mother’s Day!  Well we have lots of fun options for you to get to spoil your Mother on this special day!  Below are lots of photos and then pricing at the bottom!   Our Mother’s Day naked cake is a vanilla cake with fresh strawberries baked into it and layers of strawberry ganache and strawberry buttercream! If you want to box up a yummy gift for your Mom below is great option for you for $40! If your mother is out of town you can always go to and order or…
  • Easter Desserts

    9 Apr 2014 | 3:13 pm
    Easter time is upon us and we always love coming up with cute treats for you to have at your celebrations!  Pricing on everything is at the bottom.  We will have some Easter desserts at the front counter the Wednesday before Easter and through the weekend, but we will be closed on Easter day.  We also recommend if you want a lot of desserts or anything in particular that you call ahead or email with an order since we do tend to sell out quickly of certain items! Up first our naked carrot cake with cute little embellishments. French macarons are super popular and so we made lots of…
  • How Sweet it is to be a Mom!

    27 Mar 2014 | 10:03 am
    So excited to be partnering with Annie Vovan Photography and offering her sessions at our bakery!  She is titling the shoot “How Sweet it is to be a Mom”! She will be shooting 2 days and has limited spots so check out her website for the full details here!
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    Jenny Bakes

  • Brownie Baked Alaska

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

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

    8 Jun 2014 | 4:26 pm
    This may come across as a paid advertisement post but isn't!  We went on the "high roller" tour from Eating Asheville on Saturday and had a great time.  We go up to Asheville a lot but don't always try new restaurants because we have some favorite places.  The tour took us inside six restaurants, none of which we had eaten at before.  They were very accommodating for dietary needs - we asked for no meat, another woman asked for no alcohol (although I'm pretty sure that's the higher cost for the 'high roller'), and one person didn't want shellfish.  Letting them know…
  • More fun with rhubarb jam

    8 Jun 2014 | 7:58 am
    One of the downsides to making a batch of jam without canning it is needing to use it faster than one person can consume it!  There is a recipe I've been making since I found it in Vegetarian Times in 2008 - [Insert fruit name] Oatmeal Bars.  It's an easy bar cookie that has the additional merit of using up a cup of jam, preserves, marmalade, you name it!Since I had about two cups of rhubarb-vanilla-earl grey jam, I doubled the recipe and brought it in to work!  Here's what they looked like:The worst part about using up homemade jam is that you don't have any more.  Who…
  • Food in Jars and Vanilla-Rhubarb Jam

    25 May 2014 | 6:13 pm
    I received a copy of this a year or two ago in exchange for an honest review. I'm sorry it has taken so long, but I've thumbed through it with longing on multiple occasions. I declared 2014 to be the year of food in jars!Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellanMy rating: 5 of 5 starsIf Marisa McClellan wanted to consider another profession, I think she would take easily to perfumer. Her flavor combination ideas just in this book alone make me want to try every recipe and stock my pantry with little batches of goodness.The recipes catching my eye the first time…
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    Real Baking with Rose Levy Beranbaum

  • Farmers' Market Book Signing in Stroudsburg PA Tomorrow!

    25 Jul 2014 | 2:48 pm
    Woody and I will be at the Stroudsburg, Pennsylvania Farmers' Market on July 26 from 8 to noon. It is located at the town's square, one block north of Main Street, on North 7th Street. Bring your books for signing and we will have complimentary brownie samples, chocolate speckled angel food cake, and books from Rose's stock for sale as well. Hope to see you there!
  • New Facebook Photo

    25 Jul 2014 | 10:59 am
    check out the new book photos!
  • Farmers' Market Book Signing

    19 Jul 2014 | 7:30 am
    Country living is wonderful, especially spring through fall as it includes farmers' markets offering locally grown organic produce, dairy products, and meats. My dear friend Maria Menegus is chairperson for the Belvidere Farmers' Market as well as selling her family's great organic produce and eggs at the market. We did a book signing last summer and this past June we were invited to do a second one. Woody and I made a batch of our Fudgy Pudgy Brownies from Rose's Heavenly Cakes for market goers to taste. Woody and Elliott set up our table and display. We greatly enjoyed talking to many of…
  • Testing a New Baking Ingredient

    19 Jul 2014 | 7:30 am
    When I read on the internet that there was a new product called a cake enhancer, that was purported to produce cakes that would be softer, moister, more fluffy and stay fresh longer, I couldn't resist trying it, especially when it consisted of familiar ingredients such as rice starch and fatty acids derived from vegetable fats, which act as emulsifiers, allowing fats and liquids to combine more easily and also serve as stabilizers and texture enhancers. I made two identical cakes, with all ingredients weighed, and at the same temperature, mixed for the same amount of time at the same speeds,…
  • Our 39th Anniversary Dinner

    12 Jul 2014 | 2:28 pm
    We decided to try a restaurant in NJ highly recommended by my cousins who live nearby in Flemington. The Harvest Moon in Ringoes was indeed a great recommendation. Our favorite courses were the avocado and lump crab appetizer and the perfectly creamy and flavorful lavender ice cream. And as a special treat, as we were leaving, the full moon just emerged from the clouds--perfect synergy!
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    Nosh With Me

  • Salted Caramel Chocolate Chip Cookies

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

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

    10 Apr 2014 | 10:51 am
    Disclosure: The Counter provided me with gift cards to enjoy a meal for the purpose of this blog post. I happen to love The Counter, so I jumped at the chance! I’m what some people may consider a picky eater. I’m very particular about what I like and don’t like, and that coupled with the […]
  • Passover Desserts

    4 Apr 2014 | 2:59 pm
    Are you in charge of desserts for the Passover seders? Have no fear, I’ve got you covered with lots of delicious treats! Our faves are the Chocolate Walnut Cookies, Chocolate Chip Meringues, and of course, Matzo Brittle. Have a great Pesach! Flourless Chocolate Walnut Cookies Passover Mandelbrot Chocolate Chip Meringues Flourless Chocolate Cake Matzo Brittle […]
  • Chocolate Tour of Beverly Hills

    23 Mar 2014 | 8:57 am
    A few months ago, I noticed a deal on Amazon Local for a chocolate walking tour of Beverly Hills. As you know by now, I love sweets, especially chocolate, so this was right up my alley! Plus, I hadn’t tried half of the shops on the list, so this was the perfect excuse to finally […]
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    Sweet Happy Life

  • 3 Fun Card Games for Preschoolers

    6 Jul 2014 | 1:21 pm
    Card games can be a wonderful way to enjoy family time together, but especially when young kids are involved you need to find the right game. It can't be too simple or the grown-ups get bored and never want to play. Similarly, it can't be too complex or the kids get frustrated when the rules go over...
  • Strawberry-Blueberry-Rhubarb (or Raspberry) Double Crisp

    29 Jun 2014 | 8:26 am
    On a hot summer day few things are as satisfying as a berry crisp topped with vanilla ice cream. Add a cup of fresh coffee and you've got yourself the makings of an excellent afternoon on the back deck, just eating dessert and enjoying life....
  • Strawberry Rhubarb Muffins

    16 Jun 2014 | 1:25 pm
    I do not come from a family of rhubarb eaters, but I've come to love the slight tartness it lends to sweet dishes. I like to make it into pies and crisps, or simply roast it with a bit of sugar and spoon it over vanilla ice cream. But my favorite way to use rhubarb is in strawberry rhubarb muffins. ...
  • 3 Habits That Have Made Me a Happier Person

    4 May 2014 | 7:26 am
    Ever since my hospitalization last September, I've been thinking a lot about life. That experience of unexpected urgency and complete helplessness made me realize that I needed to change. ...
  • Egg Drop Experiment (Newton’s First Law)

    26 Apr 2014 | 1:12 pm
    We've been having fun with science experiments for kids lately and this one was a huge hit. It's called the 'Egg Drop' experiment and it demonstrates Sir Isaac Newton's First Law of Motion....
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    Baking Bites

  • Neapolitan Ice Cream Cakes

    25 Jul 2014 | 3:59 pm
    Neapolitan ice cream consists of three different ice cream flavors all layered together in one package. It’s made with vanilla, strawberry and chocolate ice creams, and it is a favorite kind of ice cream for many ice cream lovers because a container of Neapolitan means that they don’t have to choose just one flavor. Chocolate, vanilla and strawberry are flavors that always work well together and you can make your own Neapolitan desserts by combining those flavors outside of the ice cream carton. These Neapolitan Ice Cream Cakes still involve ice cream, but the layers of chocolate…
  • Can I Substitute All Purpose Flour with Coconut Flour?

    24 Jul 2014 | 2:33 pm
    Coconut flour is a gluten free flour made from powdered dried coconut. The flour is popular for gluten free and low-carb baking, since it is low in carbohydrates and very high in fiber, and it is becoming more widely available at markets. Many gluten free “flours” – such as almond flour/meal – are easy to work with because they can be substituted for part of the flour in a standard recipe. Coconut flour is a little bit trickier to work with and it cannot be substituted for all purpose flour in a regular recipe without making significant changes to that recipe. Coconut…
  • Free Craftsy Class: Modern Buttercream

    24 Jul 2014 | 6:42 am
    A few months ago, I made a batch of the most amazing, addictive Nutella Buttercream that you can imagine. Fortunately, you don’t need to imagine it because I made it using the techniques found in Craftsy’s free Modern Buttercream Class and you can easily learn how to make it yourself at home! The modern buttercream method is demonstrated by cake decorator and baker Joshua John Russell, who walks you through the process step-by-step to ensure that your buttercream will turn out perfectly and talks about troubleshooting any problems that you might encounter while working with this…
  • Triple Chocolate Espresso Cakes

    23 Jul 2014 | 3:46 pm
    When you’re in the mood for chocolate cake, you really can’t have too much chocolate. These Triple Chocolate Espresso Cakes boast three types of chocolate: dark, milk and white chocolate. The dark and milk chocolate are melted into the espresso-spiked batter, giving the cakes a strong bittersweet chocolate flavor. It might be tempting to skip the milk chocolate here if you’re not generally a milk chocolate fan, but it adds a little extra sweetness to the cake and helps to soften the strong dark chocolate flavor a little bit. If you were to substitute the milk chocolate for…
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    Cream Puffs In Venice

  • The “Third Time is a Charm” Cake

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

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

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

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

    9 Apr 2014 | 7:23 pm
    I’m sure we have all heard the adage that good things come in little packages. I am managing to survive these still-too-cold early days of Spring by focusing on this concept. My theory is that if I think of the arrival of Spring as a series of small packages that Nature will give us, one warm day-at-a-time and bit-by-bit, that I will inspire myself to make it through yet another day of wearing my winter coat. I look forward to seeing tiny buds unfurling on trees (soon) and the colourful heads of tulips peeping out from the ground (soon). To be added to the list of small and pretty things…
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    Cupcake Project

  • Jammin’ Jaffa Cupcakes

    24 Jul 2014 | 8:52 pm
    If you are not from the United Kingdom, you may not have encountered Jaffa Cakes.  Jaffa cakes are more like a cookie than what Americans would consider a cake. McVities Jaffa Cakes - 150g They feature a vanilla cookie base topped with a layer of orange jelly, which is then covered in chocolate.Read the full article here
  • Double-Decker Hi-Hat Cupcakes

    23 Jul 2014 | 12:39 pm
    I set out to make hi-hat cupcakes – cupcakes with a giant frosting swirl coated in chocolate.  Hi-hat cupcakes are spectacles on their own, but today I thought bigger.  Why stop at a single dip?  I piped a second layer of frosting on top of the hardened chocolate, dipped again, and the double-decker hi-hat cupcake was born! On the outside, a double-decker hi-hat cupcake looks like a tall dipped soft-serve ice cream cone.  Sprinkles are not optional!Read the full article here
  • Homemade Chessmen Cookies Recipe

    18 Jul 2014 | 9:04 am
    I spent three days of my life figuring out how to make homemade Chessmen cookies so you don’t have to. Pepperidge Farm Chessmen Cookies, 7.25-ounce (pack of 4) When I was done, I gave my husband a piece of one of these Chessmen cookies from the bag and a piece of one of mine - he thought he was eating the same cookie.  I did a HUGE happy dance!Read the full article here
  • 10 Things Only Cupcake Bakers Understand

    15 Jul 2014 | 8:58 pm
    1.  The feeling when a perfectly domed cupcake sinks as it cools. Read the full article here
  • Mouthwatering Mocha Almond Fudge Frosting

    12 Jul 2014 | 6:00 am
    Silky, smooth, and pillowy light, this mocha frosting with a swirl of fudge and a sprinkling of slivered almonds is a showstopper.  I paired my mocha almond fudge frosting with the Ultimate Chocolate Cupcake and highly recommend that you do the same.   Eating this combination is like dining on a rich brownie hot fudge sundae while sipping on a cup of coffee. Read the full article here
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    David Lebovitz

  • Le Servan

    25 Jul 2014 | 9:01 am
    I’m not always in agreement with those that say dining out in Paris is expensive. For example, last week I found myself with a rare moment of free time at lunch, and I pinged a neighbor, who unfortunately replied that he was out of town, like the rest of Paris in the summer. So I decided to go to Le Servan by myself, a restaurant I’d been hearing a lot about. And since it’s “hot”, I figured lunch would be the perfect time to go. And I was right. Although it filled after I got there, I managed to get there during the “sweet spot”, and grab a stool at…
  • Update: A l’Etoile d’Or

    21 Jul 2014 | 2:10 am
    If you’d ever stepped into A l’Etoile d’Or, the candy and chocolate shop located just down the hill from the Moulin Rouge windmill, near Montmartre, it wouldn’t have taken you long to know you had entered somewhere special. It might have taken a few minutes, especially if Madame Acabo was occupied with other customers. But as soon as her attention was turned on you, you were immediately taken under her wing, and guided around the shop, exploring all the various soft and hard candied in the vintage jars, flavored with everything from bergamot to caramel. You might have…
  • Apricot and Cherry Tart with Marzipan Topping

    16 Jul 2014 | 9:28 am
    I once told a crowd that I was preparing a dessert for, that I don’t like sweet things. I didn’t realize it would get such a big laugh – so I guess I should have worked on the delivery of that line a little bit beforehand. But I had to explain that I like things on the tangy and tart side, which is what happens to fresh apricots when baked. While they are great fresh, when cooked, the flesh takes on the puckery characteristics of the skin, which is my favorite part of the fruit (hmm, maybe there’s a market for apricot skins?) – and makes them even more…
  • Cherry Compote

    12 Jul 2014 | 7:22 am
    I think I have something wrong with me. I seem to be afflicted with a particular malady that forces me to buy way too many summer fruits when they’re in season. It gets particularly dire when faced with apricots and cherries, two fruits whose seasons are much shorter than the others. The first fresh apricots I saw were back in upstate New York, around the 1980s, and I’d never seen them before. Someone brought us a basket of the tender, squishy little orange fruits to the restaurant that I worked at, and I remember being completely taken off guard, as the only apricots I’d…
  • Hyères, Provence

    10 Jul 2014 | 12:15 am
    I had no sooner returned from Sicily, then I unpacked my suitcase, re-packed my suitcase, and headed back out, to Provence. Even though I’d just returned from a ten-day trip, my other half was doing a project in the city I went along for the ride because, 1) Who wants to be sitting in a hot apartment, alone, in the summer, when you could be by the sea? And 2) The icy rosé of the south was calling. (And drinking alone raises other issues.) So I went. Our hotel was very basic, but I loved the bathroom colors, holdovers from France in the 70s, or perhaps the 80s? Or someone was exceptionally…
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  • July 25th: Galler Profond Dark Chocolate 85%

    James Edwards
    24 Jul 2014 | 11:00 pm
    Kcal 559 Fat 50.1g Carbs 16.3gPop quiz time - answers on Postcards please!! Which chocolate won the prestigous award for 'Product of the Year 2011' here on ChocolateMission? ..... SPOILER ALERT - it was infact the Galler Heritage Lait Pleine Saveur, a truly outstanding milk chocolate bar that we can't recommend enough. Unfortunately since 2011 we have struggled to get hold of many Galler products due to Galler ending all of their UK operations in this country - booo! You might be surprised to learn however that Galler chocolates have started to be…
  • July 23rd: Thorntons Triple Chocolate Caramel Shortcakes

    James Edwards
    22 Jul 2014 | 11:00 pm
    Kcal 62 Fat 3.2g Fat(sats) 1.8g Carbs 7.7g (per 14.0g bite)We aren't going to lie to you folks - we needed no encouragement from you guys when it came to us reviewing these Thorntons Triple Chocolate Caramel Shortcakes. Indeed we were more than happy picking up a few packs of these new treats from a our local Tesco where they just so happened to be on a rather handy £1.00 introductory deal. If you've read our review of the Thorntons Caramel Shortcake Bites (See HERE) you will understand just why we were so keen. Thorntons are notorious for getting high scores for their cakes here on…
  • July 21st: Hotel Chocolat Summer Cooler

    James Edwards
    20 Jul 2014 | 11:00 pm
    Kcal 187 Fat 13.0g Fat(sats) 6.0g Carbs 19.0g (per 3 truffles)Normally here @ChocMission when we review a product that multiple people in the team get to try we do generally come to some form of consensus. The product you see today however from Hotel Chocolat split the taste team of four totally down the middle - you could say they were the chocolate truffle equivalent of Marmite (Yum says Jim!). The truffles causing all the debate were these Hotel Chocolat Summer Cooler chocolates. Described as 'apple and cucumber ganache encased in a white chocolate shell with mint leaves' we should have…
  • July 18th: Dorset Cereals Chocolate Granola

    James Edwards
    17 Jul 2014 | 11:00 pm
    Kcal 456 Fat 21.9g Fat(sats) 4.1g Carbs 53.9g (per 100.0g)You know we love these little side quests we go on here @ChocMission - not only are we attempting to find the best chocolate in the world, we are also trying to find the best chocolate cereal ... we do work hard huh ;) Helping us on on our quest to do just this our friends @DorsetCereals offered us the chance to try one of their 'Glorious Granolas' - Dorset Cereals Chocolate Granola 'oats decadently baked with chocolate and macadamia nuts'.Dorset Cereals were kind enough to send us a few of their 550.0g boxes so we shared them out…
  • July 16th: Meridian Peanut & Almond Bars

    James Edwards
    15 Jul 2014 | 11:00 pm
    Peanut Bar - Kcal 185 Fat 8.9g Fat(sats) 1.6g Carbs 15.9g (per 40.0g bar)Almond Bar - Kcal 202 Fat 12.2g Fat(sats) 1.2g Carbs 14.1g (per 40.0g bar)Here @ChocMission we are always on the look out for innovative and new snacking products that we think our readers would like to hear about. As big fans of peanut butter we constantly keep an eye on one of our favourite brands Meridian. These guys are a company 'based in the rolling welsh hills in Denbighshire, they've been making nut and seed butters for over 30 years'! We think they make some of the most scrummy nut butters (check out their…
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  • How to Make a Cute Buttons Cake

    Farwa & Abeer
    24 Jul 2014 | 5:18 am
    Buttons look adorable on cakes and cupcakes and are great for baby showers or baby birthdays. You can make them, using button molds or you can make them without a mold… like I did. To make these buttons, you will need the following supplies: Yellow, red and blue gumpaste Rolling pin Star cutter, heart cutter,… [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 Cute Buttons Cake appeared…
  • How to make a Teenage Mutant Ninja Turtle Cake Topper

    21 Jul 2014 | 6:52 am
    With a new Teenage Mutant Ninja Turtle movie coming out soon, it seemed like a good time to share this tutorial. In making custom cake toppers, I get many requests for popular characters. I was able to take photos during the creation of this one. I hope these photos provide insight into the construction method… [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 her free…
  • How To Make Tiny Flower Pot Cakes

    17 Jul 2014 | 5:50 am
    Sometimes you want to create a dessert that is both a show stopper and is deceptively easy. Well, these teeny weeny flower pot cake bites are just the thing. Using a chocolate mold makes them fool proof and dirt “brownie” filling tricks the eye but couldn’t be simpler. Use pre made royal icing flowers for… [read more...] Author information Cakegirls Hi, we're Cakegirls - sisters Mary and Brenda Maher. We owned a cake shop in Chicago for many years, competed on the Food Network and even had a reality show called Amazing Wedding Cakes. In 2010, a fire changed our lives…
  • Advanced Fondant Techniques by Marina Sousa: A Craftsy Class Review

    14 Jul 2014 | 6:26 am
    Life has been super busy for me this summer, but I finally managed to sit down and finish the most recent Craftsy class I signed up for: Advanced Fondant Techniques.  I’m pretty experienced with fondant and I was familiar with a lot of the techniques taught in the class, but if you’re new to fondant… [read more...] Author information Rose I'm Rose and I blog over at Rose Bakes. I'm baker, cake decorator, wife, and homeschooling mommy to 6 wonderful children! My love of cakes started at the age of 13, I started a business in 2009 then my blog was born in 2012! It's how I to…
  • Video: How to make monster cupcake toppers

    Farwa & Abeer
    10 Jul 2014 | 11:28 pm
    Every Halloween, I make cakes and cupcakes for my family and friends. This year, I will be making lots of cool stuff, including these one eyed and three eyed monster cupcakes. You can make them in different colors, give them different expressions, make them cuter or even scarier. I am sure both, kids and adults,… [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 Video: How to make monster cupcake toppers…
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    dolce cupcakes | by eunice

  • Jeevan Sahadevan: 7 Principles to Success

    22 Jul 2014 | 12:09 am
    I heard some common sense advice the other day that I thought would be helpful to post up here! It wasn’t phony, just good old common sense and good old fashioned values. Jeevan Sahadevan, from ACTION Coach International came to speak at the ALPHA Workplace Conference 2014 and shared what he gleaned as a person living by the Bible and doing his best in today’s world. Here’s what he shared: Firstly, Work on your mindset. Change your language. No success comes by staying “below the line” of complaining, grumbling and not taking ownership. 4 Things to Practise: 1.
  • Carrot Cake Recipe

    22 Jun 2014 | 9:44 pm
    Here is a carrot-coconut-pineapple cake with tangy cream cheese frosting for a jolly 2 year old! (Wish I was 2 now! What a carefree life we used to live! Tee hee!) This was a cake for Amli, who is one our most gracious customers! We hope the little guy enjoyed his cake and all the relatives went home with a smile on their lips! As everyone loves this cake, I thought I would share it with you guys PLUS the little amendments I’ve made. This is my grandma’s go-to recipe and it tastes lovely with cream cheese frosting. Have a go yourselves! It isn’t too difficult and will leave…
  • Children’s Party Cake: Spiderman Cake in the Shape of a 5

    17 Jun 2014 | 6:21 am
    Feeling productive with this cake! Start clean, end clean! Did this in a night and learnt a few things on the way; making black royal icing and covering an oddly shaped cake. Still have a bit to improve here and there with the workmanship but boy is getting new challenges fun! {butter cake with chocolate ganache} Enjoy!
  • Your Problem Isn’t Motivation, it’s Follow Through.

    29 May 2014 | 9:50 pm
    For those who struggle like me to “JUST DO IT”, here is an interesting article written on Harvard’s Blog. Insightful about what to focus on when you’ve decided to complete a certain task! Your Problem ISN’T motivation! Your problem is Following Through! Hope it helps anyone out there wanting to redeem the time we have on earth!
  • Lauranne & Nick {24.5.2014}

    27 May 2014 | 1:51 am
    {lauranne & nick’s wedding cake!} {marriage : the roots are deep, the covenant is solid, love is sweet, life is hard, and God is good.” — John Piper} Last week, I was privileged to be part of the wedding covenant & celebration of my super dear friends, Lauranne & Nick. The love for them ain’t ever stopping for one of my favourite couples! They’re just preeeetty cool people. The day started beautifully. With hair & make up being done. Our radiant bride telling us how calm she was and how the whole day was really about her marrying Nick &…
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    Cupcakes Take The Cake

  • Baked By Melissa On The Continuing Cupcake Craze

    25 Jul 2014 | 2:35 pm
    Melissa Ben-Ishay, founder of Baked By Melissa, discusses the cupcake craze in America and how her business is staying fresh as she attempts to expand the brand beyond New York City. She appeared on Bloomberg's Market Makers.
  • Key Lime Cake Pops

    24 Jul 2014 | 10:11 am
    Key Lime pie is a dessert that is delicious when the flavor is right. Sometimes can be too tart or too sweet. Sugarkissed made Key Lime Cake Pops and she shows you how to make them.
  • Pretty In Pink Velvet Cupcake

    23 Jul 2014 | 9:55 am
    So we know that red velvet is a thing. On St. Patrick's Day, you see green velvet. Blue Velvet has also been spotted. Pink velvet is pretty and one of Cupcakes Take The Cake Flickr members made these. Speaking of pink velvet, I did a cake mix hack earlier this week using Duncan Hines Pink Velvet mix. I added a ripe banana, made a lemon glaze and it is delicious. The cake is like a hybrid between banana bread and yellow cake. It is less dense that banana bread. It's great to eat with coffee in the morning.
  • Latest Cupcake Innovation: SprayCake

    22 Jul 2014 | 11:57 am
    We love to know what is new with cupcakes whether is new flavors, products or technology. Five years ago, Cupcakes Take The Cake was one of the first blogs to report on 3D printing via the Makerbot Cupcake CNC. Now, two Harvard students have created the Spray Cake which is cake batter in a aerosol can. I read about them on PSFK. John McCallum and Brook Nowakowski have created an easy way to dispense cake and cupcake batter. The Spray Cake also cuts down the baking time. The accelerant in the can releases air bubbles inside the batter, eliminating the need for baking soda and baking powder so…
  • Fig, Honey And Goat Cheese Cupcakes By Angel Cakes

    19 Jul 2014 | 12:01 pm
    More than 90% of figs grown in the United States are grown in California. A fig is a fruit that is often paired with more savory food like ham or brie, but it is really sweet. Angel Cakes in San Francisco baked these lovely fig with honey and goat cheese cupcakes.
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    Cookie Madness

  • Chocolate Cream Pie

    25 Jul 2014 | 5:53 am
    Over the past few years I’ve made a lot of chocolate cream pies, and one thing I discovered was that I really like the ones made with evaporated milk. It gives the filling a slick, smooth texture, plus it doesn’t taste overly rich. Not that there’s anything wrong with cream pies made with heavy cream […]
  • Fresh Blueberry Bread

    23 Jul 2014 | 10:55 am
    Yesterday’s blueberry cake got a thumbs up from everyone who tried it.  Or at least that’s what I like to think.  Maybe a couple of people hated it and didn’t say anything, but all I heard was the good feedback, so that’s what I’m going with.  It was, however, more of a cake than a […]
  • Blueberry Sour Cream Loaf Cake

    21 Jul 2014 | 11:38 am
    This cake was a result of my attempt to bake our favorite blueberry muffin recipe in a loaf pan.  I was going for blueberry bread, but the result was more like a Sara Lee pound cake with a lovely crust and big, fat, blueberries.  It was sweet, light textured and didn’t require any sort of icing or […]
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    Pink Cake Box Custom Cakes & more

  • Circus Tent Birthday Cake

    Anne Heap
    25 Jul 2014 | 5:18 am
    Daniel’s 2nd Circus Birthday Party Daniel celebrated his 2nd birthday with this circus tent birthday cake. The top tier, in red and white with yellow scalloping, includes Daniel as the ringmaster sitting on the peak holding yellow, blue and red balloons. He’s all dressed up in a red jacket, white shirt, black bow tie and black and white striped pants. At the base of the tier are hand painted pictures of a lion, tiger and leopard peering out of their cage. Circus animals around base of cake tier The bottom tier has the red curtain pulled back which reveals 2 standing elephants and…
  • Nicole’s Gray & Silver Wedding Cake

    Anne Heap
    22 Jul 2014 | 7:47 pm
    Nicole’s Gray and Silver Wedding Cake We were so excited to create Nicole and John’s wedding cake. (Nicole is Pink Cake Box’s sales manager and friend ) This six tier cake features two separators, both covered in silver leaf. We really wanted to incorporate different textures and patterns using a color palette of white, gray, silver and charcoal. Sugar flowers included anemones, ranunculus, dusty miller, and dahlias. Ranunculus, Anemones, Dusty Miller and Dahlias Sugar Flowers A surprise element is on the third tier where we “hid” KISS icons as a tribute to John’s love of the…
  • KISS Totem Pole Groom’s Cake

    Anne Heap
    20 Jul 2014 | 6:49 am
    Our general manager Nicole and her new husband John were married over the weekend at Hanover Manor in NJ. We had the honor of attending the wedding and making two cakes for the couple. The first cake was all about KISS. John and Nicole are huge KISS fans and this surprise groom’s cake for John fit the bill. KISS Band Groom’s Cake From top to bottom, we arranged the band members to create a KISS totem pole. In no particular order, we created sculpted faces of Paul Stanley, Gene Simmons, Tommy Thayer, and Eric Singer. KISS cake after setup at the Hanover Manor John reached out to…
  • Mari’s 70th Birthday Slot Machine Cake

    Anne Heap
    19 Jul 2014 | 7:33 pm
    The one-arm bandit made an appearance at the bakery last week for Mari’s 70th birthday! Lots of glitter with bold gold and pink colors covers the slot machine. Mari’s Slot Machine 70th Birthday Cake The cake is frozen right after a lucky sevens spin and has unloaded the jackpot along the bottom of the cake board. Happy 70th birthday Mari! Check out our other slot machine cake created last year! The post Mari’s 70th Birthday Slot Machine Cake appeared first on Pink Cake Box Custom Cakes & more.
  • Pink Cake Box Boutique Opening July 15th!

    Anne Heap
    10 Jul 2014 | 6:26 pm
    We are excited to announce an official date for the opening of our retail location Pink Cake Box Boutique! We’ll be opening July 15th and we look forward to seeing you at the opening! Sign up for our email list to learn more about the opening and to receive special discounts! SIGN UP The post Pink Cake Box Boutique Opening July 15th! appeared first on Pink Cake Box Custom Cakes & more.
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    Baking Obsession

  • Coconut “Truffles”

    15 Jul 2014 | 9:37 pm
    This is, probably, the easiest sweet treat ever. There’s no chocolate in these things, but “truffles” sound so much more interesting than “balls”, so I decided to name them that. My apologies, if I confused and disappointed anyone. They are... Continue reading →
  • Two Peas in a Pod Topper Tutorial

    13 Jul 2014 | 10:58 pm
    This is the tutorial of the topper for the cake I made earlier. Although this is obviously a topper meant for twins baby shower, it can be easily adjusted for a more common single baby birthday party. The templates provided... Continue reading →
  • Minecraft TNT Cake

    28 Jun 2014 | 7:52 pm
    Every time I make mosaic cakes like this one, I am having pixilated dreams, or rather, nightmares.  It is not very complicated process to decorate such a cake, but it is really tedious and time-consuming thing. Sure, it would be... Continue reading →
  • Raw Carrot Mini Cakes

    15 Apr 2014 | 8:35 pm
    If you are like me – reluctant to toss organic carrot pulp into the compost after juicing the carrots, this recipe might be worthy of your attention. The flavor and texture of these cakes come pretty close to a conventional... Continue reading →
  • Raw Sun-Dried Tomato Zucchini and Olive “Bread”

    26 Mar 2014 | 11:54 pm
    Yes, I know, they look like crackers, but these things are quite pliable and the texture is soft, so they are referred as bread in the raw foodists world. I dried the bread in a dehydrator, but you can achieve... Continue reading →
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    Recipe Girl

  • High Energy Peanut Butter Breakfast Cookies

    Lori Lange
    25 Jul 2014 | 3:00 am
    What?  Cookies for breakfast?  Yes, this recipe gives you permission to eat cookies for breakfast > these are High Energy Peanut Butter Breakfast Cookies! I know I’m likely to get a lot of flack for posting a recipe for breakfast cookies.  Though I’m totally and completely on board with the idea, it wasn’t mine!  This recipe comes from the cookbook, Good Morning Baking!  Delicious Recipes to Start the Day by Mani Niall.  My collection of cookbooks doesn’t need any bulking up, but breakfast cookbooks are simply a huge draw for me.  I love flipping through a…
  • Stuff I’ve Gotta Share and You’ve Gotta See

    Lori Lange
    23 Jul 2014 | 2:00 pm
    Here’s more of that Stuff I’ve Gotta Share and You’ve Gotta See! >> On Parade Magazine‘s blog this week, I shared 10 SUPER EASY FREEZER JAM RECIPES - no canning required!  These all take a short amount of time to make, they all call for fresh summer fruit, and you can pour them in jars or little plastic tubs and store them in the freezer so they last you through the winter!  Check out the recipes and click through until you find one that is perfect for your family.  I want to make them all- especially the Nectarine Freezer Jam! I also shared WHOLE WHEAT…
  • How to Steam Lobster

    Lori Lange
    21 Jul 2014 | 3:00 am
    If you spot a live lobster at the market, don’t be afraid… they’re easy to cook! > How to Steam Lobster Every summer on our beach vacation to Massachusetts, we eat lobster rolls like crazy (duh), but we always eat whole lobsters at least once.  Sure, you can order lobster at a restaurant for a gazillion dollars, or you can find them on sale at a seaside market (or buy them cheaper on the docks as the fishermen come in!)  Cooking them at home is a much more affordable option, and it’s super easy to do. Yeah, here’s me getting wild and crazy with some live…
  • Beach House Cosmos

    Lori Lange
    18 Jul 2014 | 3:00 am
    Here’s a beachy cocktail that is perfect for celebrating summer > Beach House Cosmos I may be posting a few cocktail recipes this summer, but really and truly I’m not at all a drinky-drink kind of girl.  It’s usually wine or bust for me.  But I’ve been expanding my horizons and trying new things.  All of the cocktails I’ve been posting I’ve absolutely loved.  And this one I’m sharing with you today was the best one ever!! We hung out at a beach house this summer for a couple of weeks.  You’ll be seeing a few “beach…
  • Snickerdoodle Ice Cream Sandwiches

    Lori Lange
    16 Jul 2014 | 3:00 am
    These ice cream sandwiches are made from homemade cookies and homemade ice cream > Snickerdoodle Ice Cream Sandwiches There is no cookie on this planet that makes me happier than a snickerdoodle.  It’s like a sugar cookie overdosed with cinnamon.  And for a non-chocoholic like me, it’s a cookie-lover’s dream.  Add that to some homemade cinnamon ice cream sandwiched in the middle, and you’ve got like the best summer dessert ever.  Snickerdoodle Ice Cream sandwiches- genius! This recipe comes from Cookies & Cream- Hundreds of Ways to Make the Perfect Ice…
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    Half Baked

  • Craftsy's Creative Escape Flash Sale: Save Up to 50%!

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

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

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

    11 Feb 2014 | 7:20 am
    Looking to surprise your Valentine with a special treat this year? I've got the perfect  Valentine's Day cake. This Ruffle Heart cake is fairly easy and oh so sweet!  Here's what you'll... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Game Day Pizza Dip

    28 Jan 2014 | 3:57 pm
    Are you ready for some FOOTBALL?It's almost Game Day. If your having a Super Bowl party, you'll want to put this pizza dip on the menu.  Not only is it ridiculously easy to prepare, but it's... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
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  • California Club Grilled Cheese Recipe

    22 Jul 2014 | 12:36 pm
    What makes this California club grilled cheese sandwich special is the mashed avocado. The avocado helps to create an excellent flavor in this sandwich. This sandwich is loaded with black pepper turkey, bacon, mozzarella cheese, tomato and mashed avocado. Any type of sliced deli turkey meat will work for this recipe if you do not want to use the black pepper turkey. I like to save time by using pre-cooked bacon for these sandwiches. I like to have chips or French fries on the side. Enjoy. California Club Grilled Cheese Yield: 2 Servings Ingredients: 4 slices French bread 4 tomato slices 8…
  • Jack Daniel’s Grilled Pork Chops Recipe

    16 Jul 2014 | 8:58 am
    It’s time to fire up the grill again for these Jack Daniel’s grilled pork chops. The pork chops are marinated in a Jack Daniel’s sauce and then grilled to perfection. This recipe is perfect for summer cookouts. The marinade consists of ingredients such as Jack Daniel’s whiskey, molasses, chili pepper paste and soy sauce. If you have a problem finding the chili pepper paste, a well-known brand is Gourmet Gardens and it can be commonly found in the refrigerators in the product section of Wal-Mart. For this recipe you can either use bone-in pork chops or boneless pork chops, either will…
  • Easy Enchiladas Recipe

    14 Jul 2014 | 8:26 am
    If you are looking for an easy way to prepare chicken enchiladas, this recipe may be just what you need. This recipe uses store bought enchilada sauce and a mixture of sour cream and cream of chicken soup to create the sauce. The chicken is shredded and then mixed with ingredients such as green onion, taco seasoning and lime juice. You can use leftover cooked chicken or cook it yourself and then shred it. Another good option would be to use the meat from a cooked rotisserie chicken. There are various types of cheeses that will work in this recipe such as cheddar, Monterey jack or Mexican…
  • Grilled Chicken with Pico de Gallo Recipe

    7 Jul 2014 | 11:31 am
    This grilled chicken with pico de gallo is perfect for summer. There are many delicious ingredients that come together to give this dish a lot of flavor. This recipe does require a bit of work because you have to prepare several different components of this dish but it is delicious. The chicken breasts are marinated in and brushed with a honey mustard the sauce. The chicken is then grilled and topped with grilled red onion, crumbled bacon, and Monterey jack cheese. To add even more flavor to this chicken dish it is topped off with a fresh Pico de Gallo. The pico is a simple combination of…
  • Wendy’s Spicy Chicken Sandwich Recipe

    1 Jul 2014 | 8:28 am
    This is a copycat recipe for the spicy chicken sandwich from Wendy’s restaurant. I have never had this sandwich at Wendy’s but this recipe was delicious! This sandwich consists of a spicy fried chicken fillet, lettuce, tomato and mayo on a bun. The chicken is dipped into a water and hot sauce mixture and then rolled in a mixture of seasoned flour. Most of the heat in this recipe comes from the hot sauce and the cayenne pepper. The hardest part of this recipe is breading the chicken, which does require a little bit of work but these sandwiches are so good, it is well worth the effort. You…
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    Bake My Day!

  • Bread Baking Babes in a Tuscany state of mind: Panmarino!

    16 Jul 2014 | 1:08 am
      Panmarino, also known as Italian Rosemary Bread, is a fairly easy bread to make. It takes about 20 hours, but most of that time is spent on the overnight biga. So that sounds good in the summer, a tiny bit of work the evening before and some work the day after and hey presto… a wonderful aromatic bread on your table! Cathy invited us to participate in her Bread Experiences for this month’s recipe and chose a Tuscan bread as Kitchen of the month. Tuscan why? (Well apart from the obvious reasons because well you know.. who can object to Tuscany?) But no this Babe participated in the…
  • Bread Baking Babes heard it through the grapevine….

    16 Jun 2014 | 10:30 am
      Now that we did it, I wonder why none of us had thought of adding wine to dough before…. Tanna showed us the way in her capacity as Kitchen of the Month. A travelling kitchen I might add with a “nomad bread baking library” (what are you packing dear? Oh just the essentials; my bread baking library…”) Grand I tell you! Now this bread… really it got it all, it has the shape, it has the booze, it has spunk. Of course this time I saw fit to change the h** out of it. Not because I don’t like my wine, not because I am not a fan of spunk but the baking of this bread happened to…
  • The Roundup! Wild Rice and Onion Bread–> Bread Baking Babes May 2014

    30 May 2014 | 1:12 am
      Tags van Technorati: Bread Baking Babes,Bread Baking Buddy,Bread,Peter Reinhart The month of May, my turn to host the Kitchen of the Month. For this recipe I looked up Peter Reinhart’s revised recipe of Wild Rice and Onion bread as it appears in “Artisan Breads Every Day”. My first loaf wasn’t that much of a success but my oh my… that second and third… (adding fried onions in the second and caramelized onions in the third) sure was a hit! Following are the Buddies who took the challenge and run with it. Enjoy!         Robin at A Shaggy Dough Story is a…
  • Bread Baking Babes showing their wild side: Wild Rice and Onion bread

    16 May 2014 | 12:11 am
      With me in charge of the Kitchen this month I decided to open Peter Reinhart’s “Artisan Breads Every Day”. The bread I chose to bake looks a lot like the Struan (the popular one from Brother Juniper’s Bakery) in a multiple-day or overnight version. This book has known and new recipes all revised and/or using the no-knead method made famous by Hertzberg and Francois and of course Jim Lahey. I was quite smitten with the initial idea of Jim Lahey but each and every bread I made using his method I found lacking in flavour and gummy on the inside. I kept the Dutch pot/Romertopf idea…
  • April Bread Baking Babes: Pretzel Croissants

    16 Apr 2014 | 1:06 pm
      This month Heather over at girlichef is our host and she asked us to marry her. Or wait… she introduced her recipe and then asked if we wanted to marry her? I am not sure but it had something to do with pretzels, croissants, butter and marriage. Something. Not sure which was first. Butter and croissants is always a good idea. Reading a recipe before you pick a day to bake is a good idea. No, make that reading your recipe thoroughly especially when you plan is a very good idea. Certainly when those recipes involve something with puff pastry and dough. (Cautionary advice; it wouldn’t…
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    Cheese Underground

  • Small Cheesemaking Operations Lead Growth in U.S. Cheese Industry

    Jeanne Carpenter
    15 Jul 2014 | 3:51 pm
    Specialty Food News today reports that while the overall U.S. cheesemaking industry is on the rise, interestingly enough, the number of small cheesemaking establishments is far outpacing the growth of larger operations in America. According to the Census Bureau's 2012 Economic Census, between 2007 and 2012, the total number of cheesemaking establishments in the U.S. rose by 13 percent to 542, while growth in small establishments, (defined as employing up to 19 people), rose more than double that rate, by 28 percent, to 250.The report reveals that in 2012, small cheesemaking facilities…
  • Got Cheese History? 100 Cheese Factories Now Documented

    Jeanne Carpenter
    26 Jun 2014 | 8:54 am
    Newcomer cheesemaker Anna Landmark shares cheese with veterancheesemaker Willi Lehner, whose father emigrated from Switzerland and managed Rysers Cheese Factory in Mt. Horeb for 21 years. More than 100 cheese factories in southwestern Dane County are now mapped and remembered with extensive information and photos online, thanks to the Mount Horeb Area Historical Society.The Society unveiled the new cheese factory website on Sunday in downtown Mt. Horeb on the site of the former Henze cheese warehouse, now Zalucha Studios. Next door is the former Rysers Cheese Factory, today home to the Grumpy…
  • FDA Further "Clarifies" Stance on Aging Cheese on Wooden Boards

    Jeanne Carpenter
    10 Jun 2014 | 4:59 pm
    After dozens of U.S. major news outlets did an outstanding job of reporting news on the FDA clarifying its position on the use of wooden boards when it comes to aging cheese, the agency today further clarified its earlier clarification. Here is the FDA Statement:"The FDA does not have a new policy banning the use of wooden shelves in cheese-making, nor is there any FSMA requirement in effect that addresses this issue. Moreover, the FDA has not taken any enforcement action based solely on the use of wooden shelves.In the interest of public health, the FDA's current regulations state that…
  • Game Changer: FDA Rules No Wooden Boards in Cheese Aging

    Jeanne Carpenter
    7 Jun 2014 | 6:10 pm
    A sense of disbelief and distress is quickly rippling through the U.S. artisan cheese community, as the federal Food and Drug Administration (FDA) this week announced it will not permit American cheesemakers to age cheese on wooden boards.Recently, the FDA inspected several New York state cheesemakers and cited them for using wooden surfaces to age their cheeses. The New York State Department of Agriculture & Markets' Division of Milk Control and Dairy Services, which (like most every state in the U.S., including Wisconsin), has allowed this practice, reached out to FDA for clarification…
  • Just Released: Red Barn Family Farms Cūpola

    Jeanne Carpenter
    3 Jun 2014 | 7:21 pm
    Three years after working to perfect the recipe for a new farmhouse cheese, Red Barn Family Farms in Wisconsin unveiled its new masterpiece, Cūpola this week.Cūpola is a semi-hard cheese crafted in 11-pound wheels. The flavor is fruity and nutty with hints of caramel and toasted pineapple, while the texture is firm, yet supple enough to cut and eat with a cracker. Aged seven months, the first batch was pre-sold to select retailers, so it's a bit hard to find. But another batch will be ready in late June, so chances are you'll find it in more stores later this summer.I pre-ordered two wheels…
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    Have Your Cake and Eat It Too

  • Guardians of Glenlivet Strike Again, This Time With A Most Unlikely Pairing .... COFFEE!

    20 Jul 2014 | 11:08 pm
    I get very excited whenever I see these green invitations.  The fact that the event is for the "GUARDIANS" of Glenlivet gives one a sense of purpose, much like a superhero, except our superpower, if it is one at all, is to swirl the precious amber nectar and be able to spout and detect all the different notes, from vanilla to fruit to spice... Sssh, I hope they (the organisers) don't get wind of this, but my palate is as insensitive as leather, and my scope of description is "oooh, nice, more 18 year old please". I lifted this from the Glenlivet website, so as to sound a bit more…
  • Glenfiddich Solera 15 Years, Dissected and Deconstructed

    13 Jul 2014 | 9:09 pm
    What was I saying about my penchant for alcoholic events?  Well, the idea of a deconstruction of a whisky was too tempting to refuse, even if it meant traversing the crazy traffic to Kota Damansara at 7-ish pm. I was intrigued, what this was about.  Actually although I am no stranger to the Glenfiddich 15 Year Old, I was not aware that it actually had a name (Solera), and certainly, when one imbibes this nectar of the gods, one doesn't think too much about its origins, and how it's made. As it turns out, three very different components are mixed to get the finished product that we…
  • Errazuriz's Don Maximiano Founder's Reserve, Masterclass

    6 Jul 2014 | 10:07 pm
    Oh dear, I realised most of the events I have been attending recently are all alcohol related ones.  They are also the ones hardest to say no to, because generally, they are the most fun.  So when Makan Fairy Godmother got me an invite to a wine Masterclass, it was obviously going to be a yes from me.Chile has always fascinated me, its long narrow stretch of land that stretches the length of some continents, giving it a diverse climate profile, depending whether you are north or south, (unlike our land of perpetual summer and humidity here), and such climes make it possible for…

    17 Jun 2014 | 10:47 pm
    In my memory, the Datai was one of the first ultra luxury hotels ever that were to grace our shores, and I remember visiting it circa 1995, and thought to myself, WOW, this place is stunning.  Till today, I have yet to fulfil that bucket list item of staying there, the best I've done is staying next door at the Andaman.  In days of yore, they were under the same management, so we were allowed to saunter across, and even had meal in their (Datai's) restaurant, The Gulai House.  Such nostalgia.So my interest was piqued when I heard about this opportunity to win a 3D/2N stay for…
  • Pak Loh Chiu Chow - Starhill Feast Village

    10 Jun 2014 | 9:12 pm
    Starhill Feast Village is a bit of mystery to me, and actually strikes me as a bit intimidating.  Mysterious maze like corridors that lead to various culinary outlets, a restroom that requires a gps to navigate your way through, with taps fashioned from bamboo, oft leaving the user quite confused as to how to extricate water from the complicated water reticulation system.  So really, you wouldn't expect any ordinary run of the mill Chinese restaurant in these parts, and Pak Loh Chiu Chow is certainly not ordinary. Their recently launched "Oscars of Hospitality" Set menu was in honor…
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    Technicolor Kitchen - English version

  • Amaranth choc chip cookies, and one month without movies

    25 Jul 2014 | 11:52 am
    I had a confession to make: I haven’t watched a movie in weeks. Several weeks – it might be a record or something. The last movie I watched was The Fault in Our Stars, then the World Cup began and I breathed soccer for a month – I believe I wasn’t the only one. :) After the German team took home the Cup I got obsessed with season 6 of SoA, so there was no room for movies – I had to know how
  • One fantastic rye pastry, two tarts: leek and cheese galette and plum and blackberry galette

    24 Jul 2014 | 5:32 am
    One of the things I find most magical and fascinating about cooking is that even if you’ve been doing it for a long time – in my case, nearly 25 years – there always something new to try, or a new way to try something you already love: food is dynamic. After making those delicious jam bars with rye flour, I began searching for other ways to incorporate the beloved ingredient in my baking and
  • Whisky and nutmeg pound cake

    23 Jul 2014 | 6:27 am
    I know, I know, there’s nothing “healthy” about whisky, but I believe that there is nothing wrong with adding a bit of alcohol to your cooking and baking occasionally – I can’t cook risotto without a splash of white wine, and beer can do wonders to a beef recipe (my bolognese sauce turned into something even more delicious after I started adding red wine to it). All that written by someone who
  • Olive oil brownies and feeling nostalgic

    21 Jul 2014 | 7:14 am
    You’ve probably noticed by now that I’ve been using olive oil in my baking quite regularly and with great results – it makes the cakes flavorsome and oh, so moist. That is why I couldn’t wait to try using olive oil in brownies – I was curious to find out if the ingredient paired beautifully with chocolate as it does with apples, coconut and citrus. I found this simple, yet wonderful recipe
  • Chilli con carne and guacamole, and being cocky

    18 Jul 2014 | 11:15 am
    I guess that once you start cooking and baking and the years go by it’s sort of inevitable to become a little cocky: I try to exercise modesty on a daily basis, but there are times when I’m eating something – savory or sweet – and I think: “I could make this, and a lot tastier” (and I bet some of you reading this right now are nodding your heads in agreement, relating to that feeling). :D And
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    Im Topsy Turvy

  • S’more Ice Cream Recipe

    25 Jul 2014 | 5:00 am
    this post, S’more Ice Cream Recipe first appeared on Im Topsy Turvy It’s the final day of this years S’more week and I have found yet another new favorite!  I seriously didn’t even want to share this with my kid’s cause I knew they’d love it and eat more than I’m willing to share.  I see more of this ice cream in my future, like LOTS more. […] this post, S’more Ice Cream Recipe first appeared on Im Topsy Turvy written by Ashlee
  • Basic Chocolate Ice Cream Recipe

    25 Jul 2014 | 2:00 am
    this post, Basic Chocolate Ice Cream Recipe first appeared on Im Topsy Turvy Everyone needs a good basic chocolate ice cream recipe!  It’s great alone but because it’s not super rich and heavy there is so much you can do with it, so many mix in’s, toppings, etc…  Seriously the possibilities are endless, Rocky Road, Chocolate brownie, S’more and more! Because it’s custard based it’s super creamy.  I […] this post, Basic Chocolate Ice Cream Recipe first appeared on Im Topsy Turvy written by Ashlee
  • Marshmallow Ice Cream Recipe

    24 Jul 2014 | 5:00 pm
    this post, Marshmallow Ice Cream Recipe first appeared on Im Topsy Turvy Yup, SERIOUSLY, Marshmallow Ice Cream.  And YES it is as AMAZING as it sounds.  I love making ice cream and my ice cream maker (best birthday gift EVER) has been getting quite the work out this week!  This recipe is a basic vanilla custard ice cream with toasted marshmallows mixed in, easy and tasty.  You’ll […] this post, Marshmallow Ice Cream Recipe first appeared on Im Topsy Turvy written by Ashlee
  • Graham Cracker Crust Recipe

    24 Jul 2014 | 3:00 am
    this post, Graham Cracker Crust Recipe first appeared on Im Topsy Turvy This is my go to Graham Cracker crust recipe.  For cheesecakes, pies and S’more donut topping.  It’s easy and tastes AMAZING.  You can use regular honey graham crackers, cinnamon or chocolate for different flavors. I’m sharing my caramel toffee ice cream pie over at 30 handmade days you should check it out! I also like […] this post, Graham Cracker Crust Recipe first appeared on Im Topsy Turvy written by Ashlee
  • S’more Donut Recipe

    23 Jul 2014 | 4:00 am
    this post, S’more Donut Recipe first appeared on Im Topsy Turvy Time for another S’more recipe!  I seriously had the hardest time NARROWING down the recipes I wanted to create and share for S”more week!  I”ll eventually try them all but for now I wanted to share a recipe that is two loves in one, S’mores and donuts in one, Mmmm Start out by using this […] this post, S’more Donut Recipe first appeared on Im Topsy Turvy written by Ashlee
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    ZOMG, Candy!

  • Alcove Chocolates – Fleur de Pretzel

    25 Jul 2014 | 5:00 am
    On Monday, I covered 3 flavors of Alcove Chocolates that I had received as free samples. Today, it’s time to write about another Alcove treat, their Fleur de Pretzel bar. They described it as “rich milk chocolate paired with crunchy new york [sic. They seem to be allergic to the shift key on their website.] pretzels and enrobed in swirls of fleur de sel sea salt.” I didn’t know that crunchy New York pretzels were a thing – I always thought they were soft – but whatever. This bar was awesome. Unlike the tiles from Monday, I am reviewing the full-sized, 3 oz.
  • Edible blown glass made of sugar

    24 Jul 2014 | 5:00 am
    Aureole is a restaurant that I will likely never be able to afford to eat at. Thanks to Serious Eats, however, I can vicariously visit through this behind the scenes photo slideshow. It documents how Aureole uses glass-blowing techniques to make little sugar globes to decorate their desserts. Photo from flickr user roboppy (aka Robyn Lee) It’s amazing. And why Aureole is so expensive. Think of the labor costs!
  • Child labor and chocolate bars

    23 Jul 2014 | 5:00 am
    Via Knile, here’s a sobering piece from Vice on how cocoa farms in Côte D’Ivoire have a child labor problem. I am very curious as to which chocolate makers are buying the conflicted cocoa. Anyone know?
  • Foosball + gumball table

    22 Jul 2014 | 5:00 am
    Via the internets, I have learned that there’s a foosball table that uses gumballs as balls, so that everyone wins! Awesome, if only gumballs tasted better.
  • Alcove Chocolate – Fleur de sel, Red Velvet, and Mimosa

    21 Jul 2014 | 5:00 am
    Alcove Chocolate, a So-Cal chocolate brand that has now expanded beyond California, recently released 12 (12!) new chocolate bars. I got sent free samples of the full-sized bars, plus 3 of the flavors in miniature square version (they call them mini tiles), for review. I’ll start with the mini tiles, Fleur de Sel, Red Velvet, and Mimosa. Fleur de sel dark chocolate was a “64% cacao complimented with natural sea salt.” The thin 1.5 x 1.5-inch square had a sharp snap. It started off slightly sweet, then took on a salty smokiness from the added sea salt. The melt was smooth and…
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  • Far From Perfect: Michel Roux Jr’s Chocolate Perfection

    23 Jul 2014 | 3:29 am
    I’m always intrigued by the way television covers the chocolate industry. It will usually take one of two angles; Either it will reminisce about the long lost British chocolate industry with archive footage of the Cadbury, Rowntree or Fry’s factories, or it will extol the virtues of some European country; usually either France, Belgium or Switzerland. I had high hopes when I heard Michel Roux Jr was tackling the subject with his BBC programme Chocolate Perfection. If anyone can open up the exciting world of chocolate makers and chocolatiers, it’s him. He’s…
  • Lillie Belle Farms Ramblin Rose Madagascar 70%

    22 Jul 2014 | 4:21 am
    I always love discovering new bean-to-bar chocolate makers. There’s probably around 250 artisans around the world making small-batch chocolate from the bean, and there are new makers popping up every week. Some, like Lillie Belle Farms, have been around for a while, but I’ve only recently had the chance to try them. Based in Oregon, Lillie Belle was founded by Jeff Shepherd and named after his wife and daughter. They started making truffles 10 years ago (a lifetime ago in chocolate industry terms), but only started producing their own chocolate from the bean last year. I picked up…
  • Cakes By Robin Bespoke Chocolate Cake

    19 Jul 2014 | 10:06 am
    It’s probably safe to say that most people love cake. And what better cake is there than a bespoke, custom-made chocolate cake like this one featuring a perfect representation of our Twitter avatar. When Cakes By Robin got in touch to ask if we would like to try one of their amazing looking cakes, it was probably a little presumptuous to ask for one with our logo on it, but to say Robin rose to the occasion is an understatement. Our cake is a masterpiece in chocolate! This particular cake measures about 7 inches square and is filled with deliciously moist chocolate sponge. But of…
  • £100 Chocolate Stash Competition Winner

    19 Jul 2014 | 4:30 am
    Huge congratulations to Harmony Marsh, winner of our £100 chocolate stash competition! Harmony, your prize is currently being packed up and will soon be on its way to you – well, just as soon as the temperature here drops below 30C, at least! For those curious, the answer to the question “Which type of chocolate usually contains the least sugar?” was “Dark Chocolate”. We had to qualify the question with usually, because we have tasted some amazing high cocoa content milk chocolates, and plenty of dark chocolates that have minimal cocoa. Usually though, dark…
  • Pacari Dark Chocolate Covered Golden Berries

    18 Jul 2014 | 2:42 am
    I think I may have mentioned before how much I like Pacari, the Ecuadorian “raw” bean-to-bar chocolate maker. Their unroasted cocoa has a unique, fresh, green and earthy flavour that regularly wins awards. It’s packed with healthy anti-oxidants and no other chocolate tastes quite like it. This box of chocolate covered golden berries came from Selfridges “Chocolate Library“, where it is somewhat annoyingly marked as an “exclusive”. Annoying because they are simply delicious and it seems a shame to limit them to a single supplier – particularly…
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  • Feeling the Blues

    25 Jul 2014 | 10:22 am
    cakelava.comIt wasn't long ago that I read a tweet by a popular wedding site announcing that blue wedding cakes are trending.  It was a timely announcement because we had made 2 blue wedding cakes that week. I had noticed we've been making more blue colored cakes both for weddings and birthdays in 2014 so I figured it must be a trend, and now I had validation from the wedding powers that be, we will probably be seeing more of them! The cakes posted here were made this year. For the cake decorators out there, are you also getting requests for blue colored cakes? What other color trends…
  • It's International Star Wars Day - May The Fourth Be With You!

    4 May 2014 | 11:47 am
    cakelava.comThe force is strong today! In honor of International Star Wars Day, we're sharing some of our favorite cakes. . May the 4th Be With You!  cakelava.comA long, long time ago - roughly 6 years - back when cakelava still did custom decorated cupcakes, Rick made this Star Wars cupcake tower with Death Star top tier for our client's son Lane in celebration of his 9th birthday. Each cupcake had a different Star Wars character, that was handmade by Rick. He spent a crazy amount of time making the cupcakes, but it…
  • In Celebration of Those 90 Years Old, and Above

    1 May 2014 | 3:13 pm
    cakelava.comIn all our years of having a custom cake business, Rick has made only a handful of cakes for people celebrating their 90th birthday. It seems the older someone gets, the less likely they will have a custom cake made, at least that has been the case with our company. I would be curious to know if it is the same is true for you. We've made more birthday cakes for people turning 70 or 80 than 90, and even more common are birthday cakes for the big 5-0 or 6-0. I haven't kept track of which decade is the most celebrated with a custom cake, but if I had to guess, I would say the 40-year…
  • A Grand Wedding Cake in Black and White

    23 Apr 2014 | 11:59 am
    cakelava.comThis 3 foot tall towering black and white squares wedding cake made for Aren and Dustin is one of our favorites so far this year! The couple were married back in February, but I held off writing about it until we received the professional image of the cake from their photographer, Mike Pham Photography. Our jaws fell to the floor when we saw Mike's photo - it's a beauty!We first met Aren and Dustin last fall, when they asked Rick to design for them a grand and elegant wedding cake that would be the center of attention. The cake would be done as all squares in black, white and…
  • A Rainbow Connecting Hawaii and New York

    21 Apr 2014 | 11:05 am
    cakelava.comOn November 13, 2013 Hawaii Governor, Neil Abercrombie signed a bill legalizing gay marriage, and same-sex couples were allowed to marry starting December 2nd. Having spent my childhood through high school years on Oahu, I recall back in the early '90s when Hawaii was at the forefront of states allowing same-sex unions, but then later amended its constitution to ban those same unions in 1998. The topic of gay marriage is a divisive one, and if you are in the wedding industry in one of the 17 states plus the District of Columbia where same-sex marriage is legal, it is likely at…
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    Dessert First

  • {Giveaway}: Godiva’s Sweet Summer Treats

    25 Jul 2014 | 12:00 am
      Happy almost-weekend! I'm helping to start it right by holding a Godiva giveaway! Godiva selected me and a few other bloggers to be their summer social ambassadors, and help spread the word about some of their new creations for summer.  Although I'll never say no to chocolate truffles, when it's hot and steamy outside (and we do get a couple of those days in San Francisco, fog notwithstanding!) something cold and sweet fits my cravings best. Godiva is introducing two new treats that fit the bill: Orange Bench and Bag Bryant Park Tag Their Trufflelata is a frozen shake blended with…
  • Summer Catch-up

    16 Jul 2014 | 12:00 am
    Finished reviewing cookbook galleys...guess what's next? Happy summer! During these lazy and languid days, the instinct is to be out in the sun, watching my daughter testing her increasingly steady gait around the playground or enjoying something cold and preferably garnished with a paper umbrella by the pool, not indoors staring at a computer. As it turned out, I did less of the former two and more of the latter than I wanted: the last few weeks I've spent doing a final review of the galleys for my latest cookbook, set to be published by Chronicle Books in Spring 2015. It's been a great…
  • {Quick Cookbook Review}: Donna Hay’s Fresh and Light Berry Slice

    25 Jun 2014 | 12:00 am
      Donna Hay's Berry Slice with lemon verbena Happy Summer! Here's a quick review of one of my latest cookbooks and a summer-ready recipe to get your weekend started: Donna Hay has long been one of my big inspirations, from her trendsetting food photography to her accessible approach to cooking and design. Her cookbooks are dog-eared references in my home, so I was thrilled to get a copy of her latest one, Fresh and Light, which pretty much sums up the Donna Hay philosophy. Although I've always found her recipes to emphasize fresh, clean, seasonal flavors, Donna Hay has decided to bring…
  • Sunset and Summer: Strawberry Honey Banana Creamsicles

    12 Jun 2014 | 12:04 am
    strawberry, honey and banana creamsicles Summer has settled in over the last couple of weeks, brilliant clear skies and ever-lengthening dusks. Water parks have opened for the season and county fairs abound. I'm dressing Isabelle in t-shirts and shorts so I can enjoy her chubby arms and legs before they lengthen and thin away into little-girlhood. sunset celebration weekend One very warm (shall we say hot)weekend we made it down to Sunset's Celebration Weekend in Palo Alto. This yearly event has the magazine throwing open its doors for the public to visit its gorgeous, California ranch-style…
  • Westfield Tastemaker Dine On Time: Dessert First + CocoaBella

    5 Jun 2014 | 1:21 am
      Dessert First, CocoaBella Chocolates and Dine on Time I've been rather busy with some fabulously fun collaborations lately! I'm proud to reveal another of my recent projects: I'm a Westfield Tastemaker, working with Westfield Labs on their new Dine on Time app. Dine on Time is a new program that allows you to order dishes from Westfield San Francisco Centre's Food Emporium and Restaurant Collection for delivery or pickup. You can access Dine on Time either through the iPhone app or the Dine on Time website. Westfield Dine on Time on the web I and five other Tastemakers each partnered…
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    Joe Pastry

  • The Difference Between Candy and Sauce

    24 Jul 2014 | 2:25 pm
    My failure to distinguish between toffee, caramel and butterscotch sauces and their candy equivalents in an earlier post got me into some well-deserved hot water (syrup?). I confess it had never really occurred to me before, not being much of a confectioner, but caramel sauce is not necessarily just melted or diluted caramel. Indeed, chewy caramel candies are made by cooking caramel to the firm ball stage (248F). Caramel sauce is made by cooking sugar until it practically burns (300 - 330F or even more if you like it smoky!). ...Read on...
  • Back, but…

    23 Jul 2014 | 1:01 pm
    …settling in again is about as time consuming as vacationing. I returned yesterday to 134 questions in my in-box, many of them true head scratchers requiring detailed replies. I’m about half way through…then there’s my regular mortgage- and tuition-paying job to catch up on. Such an inconvenience! I’ll do my best to get my puddings made in the next day or so. If I’m not back in earnest before the weekend try not to hold it against me!
  • Farewell to the Final Ramone

    14 Jul 2014 | 3:37 pm
    By 1975, rock music had become a parody of itself. The Beatles were split up, Jimi Hendrix and Jim Morrison were dead. A lot of the great bands from the 60's were still playing (The Who, the Stones, The Band and the Grateful Dead spring to mind) but most of the vitality was gone from the form. Popular culture had moved on to disco and lite rock acts like Seals & Crofts and England Dan & John Ford Coley. Little kids like my sister and me were listening to the Partridge Family, the Bay City Rollers, Wings and Leif Garrett. Concert goers were thrilling to the theatrics of KISS.
  • Pre- and Proto-Puddings II: The Rise of “White” Puddings

    11 Jul 2014 | 6:33 am
    One thing pretty much everyone agreed upon back in the early days of puddings was that they were a very good idea. Organs, blood and grain all stuffed into a bladder and boiled? What’s not to love? Yet the big problem for pudding lovers of the period was that puddings were prisoners of seasonality. I mean let’s face it, the average person didn’t have fresh blood, guts and bladders lying around everywhere all the time. On the farm animals were only slaughtered in cool weather to prevent spoilage (refrigerators being in very short supply in the first few millennia before Christ). Thus at…
  • Pre- and Proto-Puddings

    10 Jul 2014 | 2:56 pm
    The word "pudding", it's thought, comes down to us from the Latin word botellus which basically means "sausage." Boudin is how the word occurs now in French. Pudim is the Portuguese version, pudín the Spanish. Sounding a little familiar now? Thought so. But did spotted dick and sticky toffee pudding really start out as sausage? Yes. Sort of. Here it helps to take a brief — and very general — look at early days of sausage making. ...Read on...
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    Cake Talk

  • Business 101: Saying No

    Marys Cakes
    17 Jul 2014 | 1:41 pm
    When you run your own business, you get a lot of solicitations. For donations. For advertising. For credit card processing. You name it. Most callers are prepared with a great sales pitch. They will tell you how many people your...
  • Lessons in Cooking, 1910

    Marys Cakes
    19 Jun 2014 | 4:31 pm
    Our friend -- Brian, of Coker Market and Antiques fame -- brought us this book, printed in 1907 for the district schools of St. Louis, Missouri. Outline of Lessons in Cooking for the District Schools 1910 Of course we'll share...
  • Wedding Cake: Behind the Scenes

    Marys Cakes
    7 Jun 2014 | 8:04 pm
    Ever wonder how that big beautiful wedding cake gets from the bakery to the ballroom? I can assure you we don't do it like they do on those reality shows, where the stacked cake gets loaded into the back of...
  • Frozen is HOT!

    Marys Cakes
    6 Jun 2014 | 3:09 pm
    It seems that lots of girls are having "Frozen" themed parties this spring. So much so that Sarah, our decorator (or Cake Ninja, as she prefers to be called) brought the movie in and insisted I watch it. Ummm, so...
  • Spring Brides (Cakes)

    Marys Cakes
    6 Jun 2014 | 1:16 pm
    So this is what we've been up to... It's spring wedding season, and we're booked every weekend. We love wedding cakes because they are so special, and every one is different. These are just four of the bride's cakes from...
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    Get Off Your Butt and BAKE

  • Grilled Flat Iron Steaks with Chimichurri Sauce

    Get Off Your Butt and BAKE
    18 Jul 2014 | 1:36 pm
    I really thought it might happen this summer. They say . . . "If you think it enough . . . and really believe it . . . it could happen!" It didn't happen!
  • Angel Food Apple Chocolate Chip Dump Cake

    Get Off Your Butt and BAKE
    10 Jul 2014 | 1:14 pm
    "Occasionally, we are graced with the presence of earth bound Angels. For one reason or another, these angels are unable to stay with us for very long. While they are here though, they touch many hearts, sacrifice much, & some leave life giving gifts." Last week my lil sister Jamie, was blessed with a much needed kidney transplant. This really was a miracle. This gift quickly humbles you to your knees!
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    Wild Yeast

  • YeastSpotting 7.19.14

    19 Jul 2014 | 12:06 pm
    Loaves and Rolls Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | No comment
  • Cherry Schiacciata

    12 Jul 2014 | 2:48 pm
    It’s cherry season! I never get tired of eating them one by one, but for something different, I took a pound of dark, firm sweet cherries and baked them into a schiacciata. Wait… a what? Say: skya-CHA-ta. Think: a Tuscan classic (often made with grapes) whose name is Italian for “squashed.” See: a golden flat bread, similar to focaccia, bejeweled with juice-oozing fruit. Taste: the sweetness of cherries, rosemary, and anise against the backdrop of an olive-oil scented bread, wonderful for breakfast or a snack. The cherry version is a bit more messy than the grape…
  • YeastSpotting 7.11.14

    11 Jul 2014 | 6:53 pm
    Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | 2 comments
  • YeastSpotting 7.4.14

    4 Jul 2014 | 1:07 pm
    Loaves and Rolls Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | No comment
  • YeastSpotting 6.29.14

    29 Jun 2014 | 10:37 pm
    Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2014. | Permalink | One comment
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    The Cupcake Blog

  • Cookie Butter Filled Cupcakes with Cookie Butter Frosting

    24 Jul 2014 | 8:28 am
    Cookie butter can be compared to Nutella – only it is flavored like sugar cookies, not hazelnuts and chocolate. Either way, it is just as tasty, and just as versatile. Take these cookie butter filled cupcakes for example. They are made from a simple vanilla cake recipe (turned into cupcakes, of course). Once they have been baked and have had a chance to cool, they are filled with a special cookie butter filling and topped off with cookie butter frosting. There is no such thing as too much cookie butter! Source The Art of the Cookie
  • Strawberry Camo Cupcakes

    23 Jul 2014 | 8:28 am
    The “camo” part of these cupcakes has more to do with the wrappers (the outside liners) that they are placed in and less to do with the cupcakes themselves. However, don’t discount the cupcakes just yet – these tasty strawberry cupcakes are quite irresistible. They consist of strawberry puree, pink food coloring, vanilla, almond extract, flour, and several other ingredients. They are topped with a strawberry buttercream frosting, red sprinkles, and some fresh, sliced strawberries. Source Java Cupcake

    22 Jul 2014 | 8:28 am
    While the thought of flourless cupcakes may be a turn off, when you hear that they are made almost entirely of ground up chocolate and almonds, you may change your mind. These chocolate cupcakes also consist of eggs, grapeseed oil, agave nectar, Celtic sea salt and vanilla extract. Once they are baked, let them cool before topping them with homemade vegan chocolate icing. You can also toss on a whole almond or two for extra flavor, if you’d like. Source Elana’s Pantry
  • Perfect Vanilla Cupcakes

    21 Jul 2014 | 8:28 am
    A perfect, classic vanilla cupcake is something worth snacking on. This particular recipe for them “take the cake” – pun fully intended. The batter consists of classic ingredients like flour, vanilla extract, buttermilk, eggs, sugar, salt, butter and baking powder. After they’ve baked, top them with some homemade vanilla buttercream frosting, and a sprinkle or two. Or, if you’re feeling daring, add on some fresh fruit, a few gummy candies, or anything else that strikes your fancy! Source Tide and Thyme
  • Golden Vanilla Dream Cupcake Recipe

    20 Jul 2014 | 8:28 am
    With so many different potential cupcake flavor combinations, sometimes the simple ones get overlooked and taken for granted. For example, look at these golden vanilla dream cupcakes. They don’t have any unusual ingredients (no fruit, no tea powder, no herb infused butters). Just simple flour, buttermilk, vanilla extract and the like. They are topped with vanilla buttercream frosting and a few round sprinkles. Place them (liner and all) in an outer paper cupcake holder and serve. They’ll look just like presents! Source sweetopia
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    Bunny's Warm Oven

  • Banana Oatmeal Muffin with Pecan Brown Sugar Topping

    25 Jul 2014 | 9:16 am
    This is the Best Banana Muffin I've ever Made!To Read More,Click On The Recipe Title.Where do I start to try to convey to you how good these are!?  Let me start with the flavors.  The banana flavor (if you have used very ripe bananas ...and you should be using very ripe bananas) is wonderful.  The banana aroma was present even before I baked them.  The warm flavors of cinnamon and nutmeg are perfectly proportioned to not over power but blend in and enhance the over all muffin taste.  The oatmeal in the muffin gives you a slightly chewy texture while the yogurt and oil…
  • Delicious Cherry Coffee Cake with Crumb Topping

    22 Jul 2014 | 7:06 am
    A delicious easy coffee cake recipe that you can make into different flavors by simply using different pie filling flavors.To Read More,Click On The Recipe Title.This is a very easy tender, moist coffee cake made in a 9x13 inch baking pan.  I love the fact that you can make it different flavors just by switching out the pie filling. How's that for versatility!   Let's talk about how you can take this recipe and make it something different every time you make it. A Blueberry pie filling with a little lemon zest mixed into the cake batter would be wonderful.  Lemon and…
  • 2 Ingredient Ice Cream without a Machine - Butter Pecan

    14 Jul 2014 | 3:08 pm
    An ice cream recipe made with 2 ingredients, but the goodies you add to it can make endless yummy flavors!To Read More,Click On The Recipe Title.        Smooth, creamy and rich describes this 2 Ingredient Ice Cream Recipe made without an ice cream maker.  Whipped cream and sweetened condensed milk are all you need to make a vanilla flavored ice cream.  You can turn the vanilla ice cream into anything you want by adding ingredients to the sweetened condensed milk before it's mixed with the whipped cream.  Fresh or frozen and thawed fruits, candy…
  • Mandarin Orange Dessert

    30 Jun 2014 | 6:36 am
    A delicious, easy orange flavored dessert with a sweet and salty edge to it due to the crushed  Ritz Cracker bottom layer, great for any holiday gathering.To Read More,Click On The Recipe Title. The first time I had this dessert was at a family gathering, Paul's daughter Ciara made it. It was delicious!  The bottom layer is made of Ritz Crackers mixed with butter and sugar, the top is a combination of Cool Whip, sweetened condensed milk, mandarin oranges and thawed frozen orange juice. It was that sweet and salty combination that hooked me.  Light and fluffy and cool with a…
  • Orange Buttermilk Pound Cake

    23 Jun 2014 | 6:09 am
    Dense, moist and delicious Orange Buttermilk Pound CakeTo Read More, Click On The Recipe Title.This is an Ina Garten recipe and it makes 2 loaves of the best orange buttermilk pound cake you'll ever eat! The orange flavor is absolutely perfect! It's in the cake by adding a  1/3 cup of orange zest and 1/4 cup of orange juice to the batter.  It's also topped after it's baked and still warm with an orange glaze.  It's melt in your mouth goodness that you can make and freeze for when you want or need an easy delicious summer treat.  That's what I'm talking about!  Adorn a…
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    Love & Flour

  • Lemony Chicken & Brown Rice Casserole

    10 Jul 2014 | 6:53 pm
    I baked a casserole right as the heat of summer set in. All the bloggers with an ounce of sense are posting popsicles and ice cream or salads and meals prepared without an ounce of heat. Meanwhile, I crank up the oven. I tell myself I do this for readers in the Southern Hemisphere who might find their […]
  • Malted Pretzel Crunch {Secret Recipe Club}

    6 Jul 2014 | 9:00 pm
      It is Secret Recipe Club Monday, and this month I was assigned to the blog Cook Lisa Cook. The oatmeal coconut raspberry bars and curried Israeli couscous looked good, but I settled on the malted pretzel crunch when Lisa described it as the “snack version of crack.” I have a snack addition, so off I went to make this. The recipe originated from […]
  • Ginger Peach Muffins

    5 Jul 2014 | 6:22 am
    Sometimes sounds take me by surprise. The unexpected jolt of a weather alert on my phone is one thing, but most surprises are much more subtle. A scent wafts by to pick up my thoughts and transport them somewhere else. But sound lands me right back square in the present. The boom and fizzle of fireworks yesterday. The quiet whir of fan blades spinning overhead […]
  • Fondant au Chocolat (Don’t worry, it’s just a chocolate cake.)

    29 Jun 2014 | 5:56 pm
    I made a delicious chocolate cake yesterday. I kicked off my day by looking through cake recipes. It had been a long time since I baked a cake, and looking through those recipes, I got excited about cake again. Why had I quit baking cakes? The cake I baked was dark and decadent and topped […]
  • Conchiglie with Yogurt and Peas

    22 Jun 2014 | 1:27 pm
    I’ve had my eye on the reportedly magical concoction of conchiglie with yogurt and peas for over a year now. When a craving for pasta led me to the refrigerator in search of a sauce, I found myself looking at a tub of leftover Greek yogurt and some feta. I always have a bag of frozen peas - to toss […]
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    Gourmet Cookie Bouquets Recipe Blog

  • How to Stock a Vegan Pantry

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

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

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

    Rae Ann
    23 May 2014 | 10:54 am
    Few things say “summer” quite like firing up the grill, and while it makes perfect sense for that delicious piece of meat or that side dish, not very many people use it for the final course – dessert. Grilled desserts, though, are amazing, and it’s a great way to keep the kitchen cool in the heat of summer. Here are a few ideas you may want to consider. Grilled Pound Cake with Espresso Chocolate Sauce – From Better Homes and Gardens, this recipe makes the most of the word dessert. You need two tablespoons of boiling water, a tablespoon of instant espresso, ¾ cup of whipping cream,…
  • Diabetic-Friendly Dessert Options

    Rae Ann
    9 May 2014 | 1:19 pm
    People with diabetes have to be very careful about what they eat, and since almost 24 million Americans have type 1 or type 2 diabetes, that means a lot of us have to be concerned with what we put into our bodies.  Having diabetes means many things; for some it means taking a medication, for others, it means monitoring blood sugar levels or injecting insulin.  What it does not mean, however, is that your life has to be any less rich – or tasty.  While you can buy sugar free cookies in most stores, here are some ideas for diabetic-friendly desserts that the whole family can enjoy. New…
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    HowToCookThat : Cakes, Dessert & Chocolate

  • Rainbow Loom Band Cake

    25 Jul 2014 | 2:39 am
    Rainbow loom band bracelets are banned at my kids school.  The reason? Because they are not uniform.  They are however creative, good for fine motor skills and fun so all the kids still make them  They just don’t wear them … Continue reading →The post Rainbow Loom Band Cake appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
  • Mini Hamburger Cake Recipe

    18 Jul 2014 | 2:51 am
    I’m not sure whether to call these a mini hamburger cake or chocolate cheeseburgers. Either way they will make a delicious sweet surprise for your friends. Makes 5 mini hamburger cakes Muffin Rolls: 1 1/2 cups flour 3/4 cup white … Continue reading →The post Mini Hamburger Cake Recipe appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
  • Rainbow Tie Dyed Heart Surprise Cake

    11 Jul 2014 | 2:32 am
    Rainbow tie-dyed heart surprise cake. A beautiful bright cake with a colourful surprise inside. You can swap the heart for any shape that you have a cutter for. Or you could make your own cutter using the instructions in the … Continue reading →The post Rainbow Tie Dyed Heart Surprise Cake appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
  • Youtube Cupcakes

    4 Jul 2014 | 2:43 am
    YouTube is a crazy, hilarious, fascinating, educational, weird and inspiring world, often all at the same time. I just love how the ‘How To Cook That’ YouTube channel has become so interactive over the years. From teenagers sharing their teary … Continue reading →The post Youtube Cupcakes appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
  • How to make Jelly Beans Recipe

    27 Jun 2014 | 2:31 am
    This is a great activity for the school break, make jelly beans at home.  Parent supervision is needed when handling the hot sugar syrup. My wonderful husband is away speaking interstate and I miss him greatly.  I go to bed … Continue reading →The post How to make Jelly Beans Recipe appeared first on HowToCookThat : Cakes, Dessert & Chocolate.
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    Gluten Free Canteen

  • Very Blueberry Muffins

    23 Jul 2014 | 3:04 am
    Need a change from the regular breakfast routine?  This easy blueberry muffin can be yours in less than 30 minutes - including making that pot of coffee. And since the recipe makes a dozen, there are plenty to share. Though this is one of the most basic muffin recipes it includes a heaping generous bucket of blueberries to satisfy anyone. It’s also light on the sweetness because it’s a muffin not a cupcake. And the blueberries are plenty sweet this time of year. Want to dress it up a little bit? Add the zest of one lemon to the batter or a sprinkle of cinnamon on top…
  • Chocolate Toffee Cupcakes

    16 Jul 2014 | 3:03 am
    This chocolate and toffee cupcake needs just one thing.  A side of (Philz) coffee. A nice big fat cup. Or two or three. But because the cupcakes are that kind of fully loaded over-the-top kind of treat, we made them in the mini. But that just means there are plenty for everyone including those who will sign up to be your new best friends on baking day. I believe in easy cupcakes, easy clean-up like two bowls, a whisk and a spatula. Add ganache, whipped or dipped and topped with mini Heath Bars or toffee chips for the icing on the cake – so to speak. And don’t let anyone…
  • Coconut Cream Mixed Berry Tart

    9 Jul 2014 | 3:10 am
    Pastry cream is nothing more than homemade pudding and this recipe is prepared with just six (pronounceable) ingredients. It might be almost as easy as opening a box of instant pudding. Except for the pesky part where Google plus a chemistry degree might be necessary to decode the ingredients on the box. When in doubt, go with simple. And homemade.   The recipe components make more than enough for a few desserts. Tart. Berry parfait. Or a berry streusel tart. Or pudding (pastry cream) in a cup topping with cooked berries. Or a pudding tart topped with oh, say, chocolate shavings. Lots…
  • Lemon Vanilla Cupcakes

    2 Jul 2014 | 3:02 am
    If you bring these berry topped lemon vanilla cupcakes to a 4th of July gathering, everyone will want to be your new best friend. Lemon vanilla is a pretty nice summertime flavor combination. Also, the cupcakes are a quick mix-it-up recipe. They can be mixed and baked in under 30 minutes. The cake is not terribly sweet – if you like cake a little bit sweeter, add 50 grams more (1/4 cup) sugar to the recipe. The topping is simply sliced berries with a splotch of whipped cream or whipped topping. Very easy, but just a couple of things to keep in mind. Scoop the batter only about…
  • Blueberry Upside Down Cake

    25 Jun 2014 | 3:03 am
    Upside down cake is rumored to come in flavors other than just pineapple, like blueberry or peach. The Canteen kitchen, just to verify the validity of said rumors set out to bake a cake or two or three. But a hairy little stupid spider nearly ruined everything.  Statistic Brain says more than 30% of people dread spiders, ranking right behind fear of death.  It’s probably more like 99.97% of people who think spiders are extra creepy. Especially spiders that walk on water and catch whales, um, ok – fish. Think we are kidding? It’s a thing. Blame it all on too much…
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  • Lemon Mascarpone and Ricotta Cheesecake

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

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

    26 Jun 2014 | 2:15 pm
    Your golden Birthday is that once in your life when the day of your birth matches your age.  Sam, born on the 22nd day of her birth month, and just […]
  • Healthier Desserts-Dark Chocolate Power Truffles

    10 Jun 2014 | 1:51 pm
      Healthy is still en vogue here at home, with all signs of achieving lifestyle status, but when it comes to the ballpark; those are a different set of rules […]
  • Homemade Whole Wheat Bread

    29 May 2014 | 6:13 pm
    This story stirs me.  I want to find this kid and tell him I think something is happening in the World and I think it’s happening because we’re all feeling […]
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    The Cake Lovers

  • Rose Basket on Table

    22 Jul 2014 | 2:38 pm
    Rose basket cake presentation created using stiff butter-cream piped into a basket weave effect and accented with edible red roses.  The bottom cake is a life-like interpretation of an antique side table displaying wood-grain moldings and... The post Rose Basket on Table appeared first on The Cake Lovers.
  • Classic Gucci Wing-Tip Oxford

    22 Jul 2014 | 2:28 pm
    Our cake artisan Vaughn Moor really enjoyed creating this well executed sugar interpretation of a classic wing tip oxford.  The shoe was meticulously sculpted from fondant with all the etching and design details crafted by... The post Classic Gucci Wing-Tip Oxford appeared first on The Cake Lovers.
  • Breakfast At Tiffanys

    22 Jul 2014 | 2:20 pm
    The cake displayed in the photograph was created for a 50th Birthday soiree based on the movie Breakfast At Tiffany’s.  The client is a very classy and elegant woman so we made it our business... The post Breakfast At Tiffanys appeared first on The Cake Lovers.
  • Fashion Cake

    19 Jul 2014 | 5:40 pm
    Pastel de Fondant The post Fashion Cake appeared first on The Cake Lovers.
  • Football Cake

    19 Jul 2014 | 5:34 pm
    Richard´s Cake The post Football Cake appeared first on The Cake Lovers.
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  • 15 Best No-Bake Desserts from Pinterest

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

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

    26 Jun 2014 | 2:16 pm
    Posted: Wednesday, June 25, 2014 - 1:45pmAfter looking high and far for a simply delicious cake recipe, we decided to take to the test kitchens and try out a new recipe we’ve been working on. This is the EASIEST recipe you will find and it's so fresh and flavorful that your family won't know you only spent minutes making it!Read on as we break down how to make this Almond Filled Cake!Ingredients:
  • All Time Best 4th of July Desserts

    25 Jun 2014 | 10:58 am
    Posted: Wednesday, June 25, 2014 - 11:00am
  • DIY Frozen Desserts

    23 Jun 2014 | 11:52 am
    Posted: Monday, June 23, 2014 - 1:15pmIt’s getting HOT, HOT, HOT out there and we want to cool down with our favorite summertime desserts! You may hear the ice cream truck ringing its way down the street, but how about trying your hand at making your own delicious frozen desserts! These DIY frozen desserts are easy enough to get the kids involved and even easier to eat! Needless to say, you’ll have the whole block saying "WOW!"
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    Baking Pretty

  • Chocolate Wagon Wheels

    Michelle McKinnon
    25 Jul 2014 | 12:47 am
    When I was in primary school I loved to watch midday movies on the weekends. Most Saturdays there were one or two movies on. The line up usually included Jerry Lewis and Dean Martin, Shirley Temple, Elvis, Frank Sinatra or John Wayne. The genre ranged from comedy, musicals, love stories and Westerns. My favorites were anything staring Lewis and Martin but a close second was Westerns. My favorite was Calamity Jane which was all genes in one. These movies would inspire my sisters and I to play horses and Indians. We would gallop around the backyard with some made up storyline where one of us…
  • Double Chocolate Chip Cookies

    Michelle McKinnon
    22 Jul 2014 | 12:23 am
    It’s been a bit of a miserable week. The weather is cold, my back has been waking me up at 4am, I have a sore foot and I just feel like whining. I think I’ve got a case of the Melbourne winter blues. It’s lucky that I have the antidote – warm double chocolate chip cookies that must be consumed while snuggled in a blanket, on the couch, in front of the fire. The smell of cookies baking has medicinal properties in itself. Our house smells like baked good on a regular basis but the smell of cookies trump all the other baked goodies. Our neighbours must think I’m…
  • Yo Yos vs Melting Moments

    Michelle McKinnon
    11 Jul 2014 | 12:08 am
    Yo Yos and Melting Moments are often confused with each other. Both of these cookies are ‘melt in the mouth’ similar shortbread. They  both also have a buttery, crumbly texture and are incredibly moorish – yum! The other similarity is they are both made with a fork imprint on the top, created by pressing them down on the baking tray. Melting moments originated in South Australia and were first created by Menz (now owned by Arnotts). I haven’t been able to find the origin of melting moments. There is a melting moment biscuit that originated in England which was…
  • Cookies and Cream Layer Cake

    Michelle McKinnon
    7 Jul 2014 | 10:58 pm
    Our family has eight members that share birthday dates. Three on the same day in July and three on the same day in early August and two on the same day in late August. There are positives and negative to this. Positive, it works well for organising get-togethers but the negative is we get less cake in a year. Positive, less cake means trimmer waist line. Negative we get less cake! When choosing a cake to make for multiple birthday boys and girls, I usually play it safe with the flavours. Chocolate, vanilla or a combination of both is usually where I start. Then I add other flavours in the…
  • Chocolate éclairs

    Michelle McKinnon
    1 Jul 2014 | 8:13 pm
    The first time I made chocolate éclairs was in home economics class when I was about 14. I Made them a few times shortly after that but I haven’t made them for many years since. I’m a bit of a chocolate éclair snob. I really don’t like it when bakeries use compound chocolate for the icing. My preference is for a simple chocolate glacé icing or good quality chocolate. I remember this was one of mum’s favorite treats when we went to the bakery. When I was younger I didn’t like fresh cream but often you could buy them with mock cream – I loved bakery mock…
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  • Chocolate Cinnamon Cranberry Porridge

    22 Jul 2014 | 11:35 pm
    Another breakfast recipe for you, although this Chocolate, Cinnamon and Cranberry Porridge is just a wee bit healthier than the Elvis MacMuffin breakfast sandwich I brought you recently.In fact this porridge, triple C porridge I am going to call it, hits the sweet spot, but has mostly natural ingredients.I love porridge. I could eat it every day of the week if I had time. Sadly I only eat it on weekends when work isn’t beckoning. I know I could use instant porridge options, but they don’t quite do it for me.I use almond milk in mine and drizzle with some light pancake syrup. This triple C…
  • Elvis Breakfast Sandwiches

    21 Jul 2014 | 11:00 am
    I so wanted to call these breakfast sandwiches ‘Elvis’ McMuffins, but I think copyright might not have been on my side there. I am doing a couple of breakfast recipes this week. No idea why, but it does happen to be my favourite meal of the day. Whenever we go on holiday, we never take breakfast in our hotel. I love the adventure of going out to try new places for breaking fast.It can vary widely, depending on which country you are in. From a greasy fry-up – to waffles and maple syrup, I love how diverse the first meal of the day can be.Personally, and you will not be shocked at this,…
  • Raw Coconut Fudge

    20 Jul 2014 | 3:25 pm
    This recipe for Raw Coconut Fudge is made using the fantastic Optimum 9400 blender (so much more than a blender) from Froothie.Did you see my last post for Fresh Orange Slushies using it? This powerful beast can blend anything you set your mind to, I put in whole peeled oranges and ice to make a refreshing and healthy slushie, great for hot summer days.This recipe I am sharing features on the Froothie TV YouTubechannel and on there, they call them Jersey Caramels. But I have no idea what Jersey Caramels are. They sounded nice enough, so I decided to whip up a batch and to me they taste…
  • Viking Direct - More Than Just Paper Clips!

    19 Jul 2014 | 7:00 am
    When I was recently asked if I would like to review the products of a company called Viking Direct I was initially a bit confused as they are primarily office supply stockists and I am a food blogger.But when I saw their product range – I realised that they are more than just paper clips and tippex. Although their range of office supplies is impressive, they sell school supplies, furniture, and technology including TV’s and mobile phones plus they have a fantastic cook shop.Being a food blogger the cook shop was the area that piqued my interest. I browsed through their impressive range of…
  • Banana Split Smoothie

    17 Jul 2014 | 11:00 am
    Yes, a Banana Split Smoothie, but we are not talking Fleegle, Bingo, Drooper or Snorky here!courtesy of BBCRemember the dessert based smoothies I made back at the start of the year? There was carrot cake, black forest, lemon meringue, apple pie and hummingbird.These were all packed full of fruit, but gave a nod and a wink to the delicious cakes they were based on.Well, I haven’t finished with smoothies yet.Since getting my Optimum 9400 blender from Froothie, I am seriously becoming addicted to green smoothies, packed with fruit and spinach. But, I digress, I decided to try another dessert…
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