• Most Topular Stories

  • How To Decorate A Cake With Swirled Chocolate
    20 Aug 2015 | 11:10 pm
    People assume that cake decorating can only be done with fondant and buttercream and forget that chocolate is also a great medium for cake decorating. For today’s tutorial, I am sharing a cake that’s decorated with swirled rose chocolate pieces. To make this cake, you will need the following ingredients and supplies: Melted white chocolate… [read more...] Author information AbeerRizvi 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 Decorate…
  • A Quick and Easy Moravian Kolacky Recipe!

    5 Aug 2015 | 11:15 am
    Posted:  Wednesday, August 5, 2015 - 1:15pm No need to hop on a plane and head to Eastern Europe for a taste of the real, classic baked goods your family made when you were a kid. Solo Foods has a new recipe for Moravian Kolacky, a classic pastry you may or may not be familiar with, that is sure to please any craving you may have for Central European desserts.
  • The Best Ice Cream Cupcake of 2015 Is…

    Cupcake Project
    1 Sep 2015 | 12:07 pm
    The judges had their work cut out for them.  We had some incredible entries in this year’s Cupcake Project + Cuisinart Ice Cream Cupcake Contest.  There were so many amazing flavor combinations and extremely creative ideas. Some of the judges’ favorites were:Read the full article here
  • Cream Biscuits

    Bake or Break
    Jennifer McHenry
    3 Sep 2015 | 8:44 am
    My baking friends, I am so excited to share these biscuits with you. Being a Southern-bred girl, I'm generally always excited about biscuits. But what makes these Cream Biscuits even more thrilling than usual is their amazing simplicity. With just three ingredients, these are the quickest, easiest biscuits you'll ever make. There's no sacrifice of flavor with that short list of ingredients, as these biscuits are so, so tasty and wonderfully fluffy. Quick, easy, delicious... They are the magical unicorn of biscuits! Now that we've established their awesomeness, let's talk a bit about biscuit…
  • Transitioning to baguettes

    The Fresh Loaf
    3 Sep 2015 | 4:46 am
    Transitioning to baguettesSubmitted by Grenage on September 3, 2015 - 4:46am.Good afternoon!I've been making sourdough loaves for a few years now, roughly once a week; same recipe 99% of the time.  I'd really like to start making baguettes, but the one or two times I've tried were not very successful - mainly (I think) down to the the strong flour.  I've accepted that I'll need to order some flour, as no supermarkets around here sell more than the usual strong/plain/etc.Looking online, there's a mill a couple of hours away that sells a better selection.  They sell T65 for a reasonable…
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    Bake or Break

  • Cream Biscuits

    Jennifer McHenry
    3 Sep 2015 | 8:44 am
    My baking friends, I am so excited to share these biscuits with you. Being a Southern-bred girl, I'm generally always excited about biscuits. But what makes these Cream Biscuits even more thrilling than usual is their amazing simplicity. With just three ingredients, these are the quickest, easiest biscuits you'll ever make. There's no sacrifice of flavor with that short list of ingredients, as these biscuits are so, so tasty and wonderfully fluffy. Quick, easy, delicious... They are the magical unicorn of biscuits! Now that we've established their awesomeness, let's talk a bit about biscuit…
  • Frosted Oatmeal Bars

    Jennifer McHenry
    31 Aug 2015 | 8:58 am
    I don't consider myself an overly sentimental person, but I do have my moments. The very thought of an Oatmeal Cream Pie reminds me of visiting my grandparents' house, where my grandmother almost always had a box of those sweet, chewy treats in her kitchen. And I almost always helped myself to one. I've recreated Oatmeal Cream Pies in the past, but I took advantage of a bout of laziness to create a bar version. No cookie scooping, no frosting of individual cookies. Instead, the dough is simply baked in a pan, and then the frosting is just spread on top. There are no great secrets or Important…
  • Pistachio Pudding Bars

    Jennifer McHenry
    27 Aug 2015 | 9:50 am
    One of my favorite childhood desserts was one that my mother would make with a nutty crust topped with sweetened cream cheese, pistachio pudding from a mix, and frozen whipped topping. I loved everything about it and would request it fairly often. My own baking preferences are very decidedly in the from-scratch direction. That makes recreating those bars a bit more challenging. Well, let's not say challenging. We'll go with time-consuming instead. No part of this dessert is difficult to make. But, if you're making everything from scratch, it will definitely take longer than using shortcut…
  • Salty Mixed Nut Cookies

    Jennifer McHenry
    24 Aug 2015 | 8:56 am
    This little blog is about 20% fueled by cookies. One look at the Recipe Index can show you that. Cookies have always been one of my favorite things to bake. I love scooping up perfect portions, placing them in their little spots on a baking pan, and then seeing them all lined up on a cooling rack. Besides this OCD cookie geometry thing I seem to have, I also am a big fan of a compact dessert packed with lots of flavor. And you can just eat it out of hand. What's not to love? When my most recent bout of cookie fever struck, I decided to play up an ingredient that's usually an afterthought in a…
  • Plum Crumble Bars

    Jennifer McHenry
    20 Aug 2015 | 8:58 am
    Poor plums. More often than not, I think they get lost in the summer fruit shuffle. We get so excited about berries and cherries and peaches. And there sit all those lovely plums, just wishing someone would look their way. With these bars, you now have the perfect excuse to grab a few and get baking! We start with a simple, buttery, oat-filled crust. There's a hint of cinnamon in there, too, because plums just love cinnamon. You can mix it with a fork or a pastry blender, but I tend to mix this kind of crust with my fingers. It's just simpler and quicker, really. There's no separate crumb…
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    The Fresh Loaf

  • Transitioning to baguettes

    3 Sep 2015 | 4:46 am
    Transitioning to baguettesSubmitted by Grenage on September 3, 2015 - 4:46am.Good afternoon!I've been making sourdough loaves for a few years now, roughly once a week; same recipe 99% of the time.  I'd really like to start making baguettes, but the one or two times I've tried were not very successful - mainly (I think) down to the the strong flour.  I've accepted that I'll need to order some flour, as no supermarkets around here sell more than the usual strong/plain/etc.Looking online, there's a mill a couple of hours away that sells a better selection.  They sell T65 for a reasonable…
  • My first loaf of bread

    3 Sep 2015 | 2:42 am
    My first loaf of breadSubmitted by paullackaff40 on September 3, 2015 - 2:42am.Was wondering what you guys think of my first loaf of bread it is cooling down nowThanks
  • Mixed berry cream cheese braid. Yummm!!!

    2 Sep 2015 | 5:18 pm
    Mixed berry cream cheese braid. Yummm!!!Submitted by Skibum on September 2, 2015 - 5:18pm.One of my favourite recipes on TFL has always been Floyd's blueberry cream cheese braid. I used a batch of pulla dough I had on the go for a half batch of the recipe. The fruit filling was 1/2 cup diced strawberry, 1/2 cup blueberries, 1/4 cup diced raspberries, 2Tbs lemon juice, 1 Tbs icing sugar, 1 Tbs balsamic vinegar and 1Tbs corn starch. I cooked it down until it was a syrup and otherwise followed the published recipe. What can I say but YUMMM!!!Happy baking, ski
  • SJSD & my best pulla yet!

    2 Sep 2015 | 3:33 pm
    SJSD & my best pulla yet!Submitted by Skibum on September 2, 2015 - 3:33pm.My summer project has been to learn the batard shape and actually achieve an ear. So far, very mixed results, with a sort of ear on this bake. Getting the right timing on both bulk and proofing stages so that I can actually score with a lame has been surprisingly difficult with more failures than successes. I would go back to baking Forkish style boules, but my seams likely won't open. hmmmmm.On the plus side, I have been tweaking my pulla recipe for natural levains, adding a little more egg, cardamom and sugar. I…
  • Shoud I use my raisin yeast water?

    2 Sep 2015 | 4:38 am
    Shoud I use my raisin yeast water?Submitted by PalwithnoovenP on September 2, 2015 - 4:38am.I prepared the yeast water last August 22 Saturday night 10:30 pm; I used 100 g California golden raisins with no oil and 350 ml cooled boiled water; the jar is 3/4 full with the lid closed tight. I shake and open the jar twice a day at 12 hour intervals, I also put the jar in a bowl of wat. There was a storm for the next two days and was pretty cold so I assumed that fermentation will start when it is already warm. Tuesday (August 25), it was warm, the noon was hot and humid and the sun shone bright…
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  • to baby bear, at sixteen months

    31 Aug 2015 | 3:51 pm
    Sixteen months. That’s how old you are today.  When our friends mention your name, they call you “Baby Bear,” and then smile sheepishly, because you’re not really a baby anymore.  Or you are, but only to me.  (And you’ll never get big enough to outgrow that!) Because suddenly, in the last few months, our little baby became a kid!  It’s the craziest thing — it feels like a moment ago that you couldn’t even hold your head up by yourself, and now you’re running, dancing, throwing a basketball (I kid you not.  A full…
  • Try a Cheese Dip!

    24 Aug 2015 | 12:20 pm
    With two working parents and a mere twenty-four hours in the day, it probably doesn’t shock you one bit that I’m all about easy entertaining.  I love having friends over and planning get-togethers, but unfortunately, it’s pretty much impossible to find the time to prepare dishes from scratch every time you want to have guests.  Here are three tips I rely on to make me look like an effortless hostess (even when I’m really not)! Dress Up Pre-Prepared Dishes My favorite entertaining trick is to outsource in the easiest way possible!  That means that…
  • Summer (Skin)Care!

    18 Aug 2015 | 7:20 am
    This post was sponsored by Dove but all opinions are my own. I grew up in New England, so I’ve gone through my fair share of freezing winters!  But truthfully, I’m a summer girl at heart.  Give me a sunny day and a spot on the beach, and I’ll happily stay put for as long as I possibly can! But sunny summer days can take a toll on your skin, even more than in the chilly winter months. During the winter, I’m always careful to be sure that I moisturize and keep my skin hydrated, but during the summer when I’m running around outdoors, it can be harder to…
  • summer blush

    11 Aug 2015 | 7:27 am
    I can’t believe it’s August already! This summer has absolutely flown by, and I can’t quite wrap my mind around the fact that it’s almost over. I’m wrapped up in my seasonal debate of whether to head to New York for Fashion Week — I haven’t been since B was born, and I’m really tempted to go this season. It’s so fun! But also such a long trip and really difficult to leave Bear behind, even for a few days. I can’t decide! I have a whopping two weeks to make up my mind and exactly zero travel arrangements (or outfits!) planned, so…
  • Coffee Talk

    4 Aug 2015 | 5:40 pm
    What I love about coffee is that it’s a pretty guiltless pleasure. Unless you drink it with tons of cream or as often as an Olson twin, it’s a lovely addition to your mornings that actually provides some health benefits! Although I’m pretty much always down for an afternoon latte, my morning coffee routine is actually pretty standard. I whip up a cup or two at home, and often get a second on my way in to the office — I’m not picky about brands, but there’s one thing that I absolutely can’t live without: Equal. For me, regular sugar doesn’t get my coffee…
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    Jenny Bakes

  • Baking Around the World: Spekkoek

    30 Aug 2015 | 9:00 pm
    Spekkoek is often mistranslated as "spice cake" because you would think it meant that, when you see the ingredients of the cake. But spekkoek actually means "bacon cake," a reflection of the striping effect of the cake rather than its contents.I think of spekkoek as the "cake of empire." It would have been impossible for this cake to exist without the European influence and the Indonesian spices. Dutch traders and settlers in the Indonesian islands came together to create this cake, and it is one of the remnants of empiricism worth hanging onto.  It seems like a cake designed to be…
  • Baking Around the World: Pandan Chiffon Cake

    23 Aug 2015 | 9:00 pm
    I'm finally back to some Oceania baking experiments. I've hopped on a boat and moved to Indonesia, which isn't far considering I was last in Papua New Guinea and West Papua, part of which is technically a part of Indonesia today. An ingredient that comes up frequently while researching Indonesian baked goods is pandan.  Pandan is a leafy plant that smells of grassy vanilla. Just like vanilla in other countries, pandan is often imitated with chemicals - artificial flavorings and colorings. Around my area, it can be hard to find the real thing.  I did find some other crucial…
  • Low-Sugar Blueberry Muffins

    2 Aug 2015 | 9:30 pm
    I realized as I planned this post that the majority of my posts the last few months have been blueberry baked goods of all varieties. I would apologize but blueberries are in season. You can always substitute another berry or nuts or chocolate chips if you are just not that into them. Plus take heart! I am in the mood to make something, something I've never made before, and I have been eyeing recipes and ingredients from Indonesia today. (If you have any ideas, please let me know!)This blueberry muffin recipe has its origins on PaleOMG, one of my favorite lower sugar, lower carb baking blogs.
  • Ratio Pancakes

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

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

  • The New Thermopen Model Mk4

    2 Sep 2015 | 9:59 pm
    I thought that my favorite thermometer couldn't get any better but as of this moment I was wrong! I just watched the youtube video of the newest model and it has 3 new features that I find to be a major improvement: 1) No matter which direction you insert it, the readout is always right side up. 2) It has a backlight making reading in all light situations much easier. 3) It automatically turns off when set down but wakes up when lifted. No more having to try to close it part way to save battery power and not get the case dirty. Here's the link. If you'd like to watch the video, put this link…
  • Spring Water, Blind Taste Tests, and Open Minds

    29 Aug 2015 | 7:30 am
    SPRING WATER BY NANCY WEBER The only true and scientific way you can be sure of your personal taste preferences is to taste them "blind." Otherwise it is near impossible to avoid bringing your preconceived opinions and perceptions to the table. About two miles from where we live, there is a water source that flows through the mountains so that it is pure and uncontaminated by wildlife. It runs freely, and seemingly endlessly, through a metal pipe. Old habits die hard and sometimes I catch myself short thinking I forgot to turn off the tap! Residents of our area can fill their water bottles at…
  • A Vicarious Visit to Ottolenghi's

    22 Aug 2015 | 7:30 am
    When I heard that my brother Michael, wife Mia, and daughter Mariella, were planning a trip to London this summer my first thought was that they had to go to Ottolenghi's. I am such a fan of Yotam Ottolenghi's cookbooks that during my recent move to New Jersey I bought a second one of the same book because I couldn't wait to unpack the numerous boxes of books in my collection. My artistic niece took several terrific photos of the dinner. The one above of the stuffed eggplant was the dish I most envied. I"m so glad my family had the experience of eating at Ottolenghi's and next time in…
  • Serendipity on the Road to Toronto

    15 Aug 2015 | 7:30 am
    photo credit Owen Daw (our tall and wonderful grandson) Our granddaughter, Haley, is a Paralympics swimmer training for the World Paralympics in 2016. The Toronto Parapan North American Summer Games gave Elliott and me the opportunity to cheer our Haley on her road to Rio. We decided to break up the drive by overnighting in upstate New York, about 4 hours from Toronto. When we arrived at the motel in Victor, NY my heart fell when I saw that it was nestled between Wendy's and Taco Bell and despaired over what Elliott and I could possibly find to eat for dinner. But it was late afternoon and…
  • A Dinner Made by a Legend ~~ Tempura Matsui

    8 Aug 2015 | 7:30 am
    It has been fourteen years since my last visit to Japan when I was researching Wasanban sugar for an article for Food Arts Magazine. It was my last memorable tempura experience. In Japan, the tempura coating was an impossibly thin crisp veil through which one could see the fish or vegetable and I longed to experience it again. When I read in the New York Times that Masao Matsui, a renowned tempura chef from Tokyo, had been tempted out of retirement to open in New York I was eager to experience his rendition of this fine art. Chef Matsui started in the restaurant business in Japan when he was…
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    Baking Bites

  • Bourbon & Vanilla Bean Custard Pie

    2 Sep 2015 | 8:35 pm
    Boozy desserts always seem a little bit naughty to me – especially desserts that are a bit booze-forward, so you get the sense that you’re indulging in more than just a slice of pie or piece of cake after dinner! This recipe was inspired by a wonderful recipe for rum pie in Martha Stewart’s Pies & Tarts, which is a book that has been on my shelf for a long time. While I love rum, I happened to be in the mood for a bourbon-infused dessert and used that spirit as a starting point instead. Bourbon may not scream “dessert” to you when you first open that bottle,…
  • Bites from other Blogs

    2 Sep 2015 | 7:14 am
    You can make delicious pies with all kinds of fruits, though some tend to get used more than others. Grapes are a fruit that is less commonly used as a pie filling, but as Sprinkle with Sale shows, they can be very delicious. These Concord Grape Pies with Thyme and Rye are individual hand pies that are stuffed with a concord grape and fresh thyme filling. The thyme adds a hint of herbaciousness that contrasts well with the rich sweetness of the grapes. You can use your favorite pie crust recipe, but this filling is paired with one made with a blend of nutty rye flour and all purpose. Tutti…
  • Nordic Ware Leaf Bundt Pan

    1 Sep 2015 | 7:07 pm
    Anyone with an appreciation for the outdoors is sure to get a kick out of Nordic Ware’s Leaf Bundt Pan. The pan has the same capacity as the company’s standard pans, but with a unique nature-inspired look to it. Though the pan is roughly the same shape as the traditional bundt pan, it looks as though it has been draped with leaves of varying shapes and sizes. The placement of the leaves is very clever, as it almost seems as though they simply fell from a tree and landed in their positions naturally. Surprisingly, it doesn’t look anything like a wreath (a style of pan that…
  • Baking Bites for Craftsy: Snickerdoodle Bars

    1 Sep 2015 | 7:04 am
    Snickerdoodles are always a popular cookie in my kitchen. The cinnamon-topped sugar cookies appeal to just about everyone, from kids to adults. The cookies are typically made by rolling balls of cookie dough in a cinnamon-sugar mixture before baking, a process that gives the cookies their signature look and flavor. I whipped up a batch of Snickerdoodle Bar Cookies over on the Craftsy blog (it’s free!!) that streamline the process of baking this cookie classic by transforming the drop cookies into bar cookies that pack just as much flavor into each bite as the originals. When I’m…
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    Cupcake Project

  • The Best Ice Cream Cupcake of 2015 Is…

    1 Sep 2015 | 12:07 pm
    The judges had their work cut out for them.  We had some incredible entries in this year’s Cupcake Project + Cuisinart Ice Cream Cupcake Contest.  There were so many amazing flavor combinations and extremely creative ideas. Some of the judges’ favorites were:Read the full article here
  • Stuffed Pumpernickel Pretzel Bites

    28 Aug 2015 | 11:26 am
    These pumpernickel pretzel bites have the same doughy, chewy interior with a harder but still chewy crust that you would expect of any soft pretzel.  Also, like all pretzels, they take a dip in an alkaline solution (baking soda + water) before baking to give them a signature pretzel flavor.  While they are completely recognizable as pretzels, they are equally recognizable as pumpernickel.  The pumpernickel pretzel bite dough contains whole grain rye flour and these beauties get a cornmeal treatment instead of a dusting with coarse salt. This recipe for pumpernickel pretzel bites could…
  • Pluot and Port Wine Tart with Brown Sugar Crust

    25 Aug 2015 | 10:30 am
    We eat more pluots (a plum and apricot hybrid) in our house than any other summer fruit.  They are in our fruit bowl from the first time we see them on the shelves in May until a chill hits the air and they disappear from stores.  It had never occurred to me to bake with pluots until I saw someone post a pluot pie on Instagram.  I saw the fact that I had never baked with pluots as an extreme baking oversight.  My pluots needed to be baked ASAP and thus this pluot and port wine tart was born. I have a new appreciation for tarts.  First off, their crust is essentially a cookie.  I love…
  • Sea Salt and Vinegar Caramel Buttercream Frosting

    20 Aug 2015 | 7:44 pm
    In all the years of writing this blog, I’ve only created a single food trend: pumpkin pie frosting made from pumpkin pie.  I was the first person to ever make it and I’ve since seen it on countless blogs – so many that people no longer know to attribute it to me.  When a trend becomes a trend, it can be hard to trace its origin. One of my favorite trends right now is sour foods – sour beers, pickling things, and Korean fermented foods like kimchi.  Americans have toyed with sour flavors – think ultra-sour kid’s candies, yogurt, some popular potato…
  • 5 Surprising Ways Music is the Same as Dessert

    9 Aug 2015 | 8:30 am
    I spent the past week in Nashville, Tennessee.  Nashville is known as Music City, but heading there I was thinking about the food far more than the music.  I had plotted out the restaurants that I wanted to try and the bakeries and candy makers that I knew I had to hit.  The food scene there is hopping and I wanted to take it all in!  When I arrived in Nashville, however, the Music City’s music won me over.  There was live music everywhere and it was shockingly great; the free acts that performed in our DoubleTree lobby each night were better than many bands that I have paid good…
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    David Lebovitz

  • Vaghareli Makai (Spiced Indian Corn)

    1 Sep 2015 | 4:22 am
    If I had a nickel for every time I heard, “You should go to_________,” I’d have enough money to upgrade on all those flights that I’d be taking, which would make that prolific quantity of air travel a little more tolerable. Don’t get me wrong, I appreciate suggestions and people looking out for me, so I don’t miss anything great. But for anyone who has ever spent an afternoon (or morning, or evening) in an airport, waiting on the tarmac, or in the airport for a delayed flight watching the overworked staff calm everyone’s frayed nerves, or…
  • Blueberry Buckle with Lemon Syrup

    27 Aug 2015 | 6:05 am
    We sure do have some goofy-named foods in America. Britain has their “fools” and “messes,” and France has “bêtises,” which translates to “stupidities” – as well as pêts de nonne, which, because I’m polite, will only say that refers to the wind that comes out of the backside of nuns – and leave it at that. Stateside, we have our grunts, buckles, and pandowdies, as well as burgoo. And it’s hard to explain to foreigners, but we also drink mules. Go figure. But most of our quirky dessert names reference baked fruit or…
  • Epicure Restaurant at The Bristol Hotel

    25 Aug 2015 | 5:02 am
    It was quite a summer, starting with sipping homemade cherry wine, a picnic at Versailles, checking out the Le Creuset factory, and frying up a batch of “French” fried chicken in a sizzling pan of duck fat. A few weeks later in the season, I was pulling a cherry clafoutis from my oven, grilling deviled chicken, and pickling strawberries, to take care of the overload from the outdoor markets that I couldn’t resist lugging home. As summer rounded the bend, I was cracking fresh lobsters and clams after days on the beaches of Cape Cod, refreshing myself with strawberry…
  • Fresh Corn, Tomato, Avocado and Basil Salad

    20 Aug 2015 | 5:56 am
    While in the states for a vacation this summer, I took advantage of the overload of gorgeous heirloom tomatoes, fresh ears of corn, and generous bunches of basil at the farmers’ markets to make this salad over and over (and over and over) again. Romain agreed with me that we could eat this every day. And I think we did! This salad doesn’t have a lot of ingredients – it simply showcases the best of the season. So it works best when everything is at their best, during the height of the season. Basil is great with the corn and tomatoes, and my friend Nick Malgieri supplied me with…
  • Grilled Deviled Chicken

    18 Aug 2015 | 12:12 am
    Being stateside in preparation for les vacances (vacation), I thought I’d corral Elizabeth Karmel, who I’d had dinner with last spring when we did a special cooking event together, into grilling dinner for me. I know, it was a little forward, but Elizabeth was the chef/consultation to Hill Country Barbecue in Manhattan, which has the distinct honor of pleasing even true, hard-core bbq aficianados. She’s also written a couple of books on grilling, something I thought I knew a little about, but found out there was more to know during a warm summer evening in New York. Perhaps…
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  • Maxi Nutrition Protein Bar Chocolate Caramel

    James Edwards
    1 Sep 2015 | 11:00 pm
    Kcal 159 Fat 3.9 Fat(sats) 2.2g Carbs 23.0g Protein 10.0g If you've been reading the site this year you will be aware that at the start of 2015 we set ourselves the challenge of finding the best chocolate flavoured protein bar. Today we continued our quest to find the best chocolate flavoured protein bar by trying this Maxi Nutrition Protein Bar Chocolate Caramel. Maxi Nutrition here in the UK is one of the better human optimisation brands, thus we had big hopes that this particular bar turn out to be a winner. We found this on sale in one of our local health and fitness stores…
  • Rocky Road Original

    31 Aug 2015 | 12:56 am
    Kcal 240 Fat 11g Fat (sats) 4g Carbs 34g (per bar)Thanks to the generous people at American Soda, I have had my first taste of chocolate from the US. I have been tempted by American chocolate before, seeing the products sold on stalls at events, but the price has always put me off. In my opinion, a single bar of chocolate should not cost more than 80p at the most, especially considering that you can get multipacks for a pound from the supermarkets. International items always seem to be well in excess of this. I don’t know if it is due to export costs or if they charge the same price in…
  • Milky Way Treat Cake Bars

    James Edwards
    27 Aug 2015 | 11:00 pm
    Kcal 91 Fat 4.5g Fat(sats) 2.3g Carbs  8.6g (per 20.5g)After trying the Bounty Cake Treat Cake Bars a few weeks ago we got messaged straight away by chocolate hungry ChocolateMission readers wanting us to try one of the other variants in the range - the Milky Way Treat Cake Bars. We don't like to say no so we of course obliged.As with the Bounty Treat Cake Bars you will be able to find these on sale in any of your local UK supermarket - no doubt on some form of £1.00 a pack deal/special offer. The bars come in very cool looking wrappers not to dissimilar to the original bars. As good as…
  • No Added Sugar Choc Coated Raisins

    25 Aug 2015 | 11:00 pm
    Kcal: 439, Fats: 23.4g, Fat (Sats): 12.6g, Carbs: 45g (per 100g)With all the health risks of obesity, diabetes, and every other ailment under the sun that sugar seems to be the cause of these days, a lot of us are trying to cut down on the white stuff. In a nation practically addicted to sugar, this is no easy task, especially if you are a chocoholic. The obvious answer at first might be to stick purely to dark chocolate, but unless buying a couture brand, you will find that a lot dark chocolate on the shelves does not even reach 60% cacao, and is still loaded with sugar. The dark chocolate…
  • Galaxy Duet Cookies and Cream

    James Edwards
    23 Aug 2015 | 11:00 pm
    Kcal 193 Fat 11.6g Fat(sats) 6.8g Carbs 19.3gFinally after what feels like forever we can can provide you a review in a new product launched here in the UK. Indeed he UK market this year has been bereft of new chocolates which is a total contrast to the previous couple of years where we've had a real hard time keeping up with it all. The first of the big companies to break the trend is surprisingly Mars, who have just added two new bars to their Galaxy brand line up. Today we tried  the Galaxy Duet Cookies and Cream.We found this bar in our local convenience store where it was on sale…
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  • Wedding Cake Trends [Exclusive Interview with Ron Ben-Israel]

    1 Sep 2015 | 9:00 pm
    Ron Ben-Israel Cakes Interview Thank you to Ron and his team for taking the time for an interview! Working with them was an amazing experience. Ron Ben-Israel has a pretty cool story and background of how he came to be an excellent “caker” and pastry chef. Hear his opinions on the top and upcoming trends in… [read more...] Author information Admin The post Wedding Cake Trends [Exclusive Interview with Ron Ben-Israel] appeared first on
  • Pumpecapple Piecake: Pie And Cake…The Best Of Both Worlds

    30 Aug 2015 | 9:00 pm
    Three Brothers Bakery has been a staple in the greater Houston community for 65 years, but its traditions and recipes date back nearly 200 years. Currently in its fifth generation of bakers, Three Brothers Bakery still creates its full line of pastries, breads, pies and cookies from scratch every day, using treasured family recipes. What… [read more...] Author information Admin The post Pumpecapple Piecake: Pie And Cake…The Best Of Both Worlds appeared first on
  • Eggless chocolate cupcakes

    27 Aug 2015 | 9:00 pm
    Some of you lovely people have requested eggless recipes and I am happy to oblige. Today, I am sharing my eggless chocolate cupcake recipe. These cupcakes are really soft and tender and you won’t even realize they are made without any eggs. Instead of eggs, I use vinegar and milk (aka buttermilk) to give it… [read more...] Author information AbeerRizvi 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 Eggless chocolate cupcakes appeared first on…
  • 3 Ridiculously Easy Cakes That Incorporate Ice Cream

    24 Aug 2015 | 3:00 pm
    Which do you love more, ice cream or cake? If you’re like me, you can’t possibly answer that question because they’re both too wonderful for words and you could never choose between them. But why should you have to? If your obsession with cake is only rivalled by your infatuation with ice cream, then it’s… [read more...] Author information Admin The post 3 Ridiculously Easy Cakes That Incorporate Ice Cream appeared first on
  • How To Decorate A Cake With Swirled Chocolate

    20 Aug 2015 | 11:10 pm
    People assume that cake decorating can only be done with fondant and buttercream and forget that chocolate is also a great medium for cake decorating. For today’s tutorial, I am sharing a cake that’s decorated with swirled rose chocolate pieces. To make this cake, you will need the following ingredients and supplies: Melted white chocolate… [read more...] Author information AbeerRizvi 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 Decorate…
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    Cupcakes Take The Cake

  • Sturgis Motorcycle Rally Cupcakes

    25 Aug 2015 | 10:00 am
    ...or as close as you can get   Earlier this month, my husband and I went on our annual trip to the Sturgis Motorcycle Rally and I always look for cupcakes, but until this year, haven't had much success.  This year I was able to try The Rolling Cupcake for you!  The Rolling Cupcake started as an event-driven food cart ("rolling" - get it?), then turned into a coffee style drive-thru kiosk and
  • Cookbooks That We Are Excited About This Fall

    25 Aug 2015 | 6:53 am
    It's almost September. Where did the summer go? Fashion bloggers get excited about the thick September issues of Elle and Vogue, whereas food bloggers get excited about cookbooks! Epicurious has a list of cookbooks that they are anticipating, and I have a list as well.  All four of the following books are written by African American women. Grandbaby Cakes: Modern Recipes, Vintage Charm,
  • Video: How To Make Star Wars Cupcakes

    20 Aug 2015 | 3:30 pm
    Cookies, Cupcakes and Cardio and My Cupcake Addiction teamed up to  Star Wars cupcakes. These cupcakes are great for kids and Star Wars fans in anticipation of the new Stars Wars movie, "Star Wars: Episode VII The Force Awakens". that will be released in December. Make Chewbacca, Jawa, R2D2 and lightsaber cupcakes. May the force be with you!
  • Top Ten Most Popular Vegetables And Corresponding Cupcake Recipes

    18 Aug 2015 | 5:25 pm
    According to Ranker, these are top ten most popular vegetables. You can make cupcakes with any of these. Although savory cupcakes would be recommended for broccoli, onion or garlic. Funny how spinach, kale and brussel sprouts are not in the top ten of favorite vegetables. Potato  Baked Potato Cupcakes Sweet Corn Sweet Corn Cupcakes with Brown Butter Frosting Carrot  Carrot Cupcakes Broccoli
  • Tastykake Partners With Hershey For Mini Cakes

    17 Aug 2015 | 1:23 pm
    via Baking Business Snack cake brand Tastykake has launched a line of three mini cupcakes: mini peanut butter swirly, mini swirly and mini koffee kake. The peanut butter swirly cupcakes are filled with peanut butter crème and topped with peanut butter icing made with Reese’s brand peanut butter. The swirly cupcakes with chocolate cake are made with Hershey’s cocoa topped with chocolate icing
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    Cookie Madness

  • Sweet & Spicy Baked Tortilla Chips

    3 Sep 2015 | 5:08 am
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time This very simple recipe is the reason I buy whole wheat flour tortillas instead of regular flour tortillas.  There’s something about the flavor of the wheat, cayenne, butter and brown sugar that makes them irresistible. They are a great accompaniment to soup, salad or sandwiches and in my opinion, don’t need any sort of dip.... Read More » The post Sweet & Spicy Baked Tortilla Chips appeared first on Cookie Madness.
  • Chocolate Chunk Cashew Cookies

    1 Sep 2015 | 4:55 am
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time This is a jazzed up version of some Cook’s Illustrated chocolate chip cookies. The last time I made them I thought they were good but needed something. Turns out that “something” was Lindt dark chocolate, salted cashews and a bit of Maldon sea salt. Interestingly, a few people around the web who have baked cookies... Read More » The post Chocolate Chunk Cashew Cookies appeared first on Cookie Madness.
  • Not Quite David’s Cookies

    28 Aug 2015 | 4:43 pm
    Cookie Madness Cookie Madness - Keeping Life Sweet One Cookie at a Time Years ago someone in New York sent us a box of David’s Cookies. Back then David’s Cookies were considered “gourmet” and unique because they had chocolate chunks instead of chips. They were rich, crumbly and came in a neat tin, but that’s about all I can remember. The company has changed over the years and... Read More » The post Not Quite David’s Cookies appeared first on Cookie Madness.
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    Pink Cake Box Custom Cakes & more

  • Silver & Lavender Floral Wedding Cake

    Anne Heap
    2 Sep 2015 | 7:09 pm
    Silver & Lavender Floral Wedding Cake Christina and Dan’s silver and lavender 5 tier wedding cake ! It has some hidden shapes…. Do you see them? This 5 tier wedding cake is decorated with silver and crystal details and a thin lavender ribbon at the base of each tier. Arrangements of sugar flowers fill the void between each tier. Flavors and fillings included chocolate with raspberry chambord, vanilla with oreos and cream buttercream, vanilla with lemon cream cheese, and red velvet with Italian Meringue vanilla. Congratulations to the couple! The post Silver & Lavender…
  • 70th Birthday Cupcake Tower

    Anne Heap
    1 Sep 2015 | 6:14 pm
    Cupcake Tower Jocelyn reached out to us to help design a birthday cupcake tower for her mom’s 70th birthday. The top of the stand includes a white cake topper with flush gray diagnoal stripes and a black cutout ‘T’ standing on top. The base of the tier includes a black band and yellow flower. Along with the cupcake tower we included 50 cupcakes including vanilla with lemon cream cheese, chocolate with vanilla buttercream, pink velvet with rasberry buttercream and lemon with vanilla Italian Meringue. The post 70th Birthday Cupcake Tower appeared first on Pink Cake Box Custom…
  • Behind the Scenes: Tracy & Megan’s Wedding Cake

    Anne Heap
    27 Aug 2015 | 7:57 pm
    The Wedding Cake! When Jenny Orsini called us and said she was planning a wedding for high-profile clients, we were intrigued…. when we heard it was funnyman Tracy Morgan and Megan Wollover, we were excited! Credit: Jeff Tishman Photography (Courtesy of People Magazine) Who doesn’t love Tracy Morgan?! The day of the tasting came, and Tracy and Megan arrived with their adorable daughter, Maven.   First of all, Megan is beyond sweet, and so so so naturally beautiful, it’s not really fair to other woman  Their two year old daughter, Maven, is the most adorable little thing…
  • Paris Themed Ruffle Birthday Cake

    Anne Heap
    27 Aug 2015 | 3:30 pm
    10 Birthday Cake – Parisian Themed with Eiffel Tower and Pink Ruffles Every year we help celebrate Cameryn’s birthday and this year she turned 10! Last we created this cheetah inspired cake and this year we took the Parisian themed route. The four tier cake is covered in white fondant and includes black piped scalloped scroll across the first three tiers. At the top of the cake sits a black Eiffel tower with a white 10 at the base of the tower commemorating Cameryn’s birthday. Clusters of white and pink flowers adorn the base of the first tier and a black bow with a crystal…
  • Exciting Celebrity Wedding!

    Anne Heap
    24 Aug 2015 | 6:54 pm
    See the cake including behind the scenes photos here! Photo by Jeff Tisman Photography and courtesy of Such an exciting weekend at Pink Cake Box! We would like to congratulate Tracy Morgan and Megan Wollover, who tied the knot yesterday at The Ashford Estate! We are honored that we were able to make Megan’s shower cake, as well as the couple’s wedding cake, cookies and groom’s cake. Stay tuned!!! We’ll be able to post photos of the wedding cake and groom’s cake on Friday, when the event will be featured in People Magazine. This photo is from the…
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  • Best Marinade for Salmon

    Lori Lange
    3 Sep 2015 | 3:00 am
    As a salmon lover, this is what I believe to be the Best Marinade for Salmon! This summer, my sister came to stay with us at our rented beach house in Massachusetts.  She brought a recipe from Food and Wine magazine that was shared by chef Stephanie Izzard.  The recipe was a Grilled Tomato Salad with Mozzarella and Unagi Sauce.  It was a bit of a pain to prepare– since you have to grill the tomatoes, which can be tough if the tomatoes begin falling apart!  The salad turned out to be really delicious, and it was all because of the sauce drizzled on top.Continue Reading Best Marinade…
  • Snickers Chocolate Chip Skillet Cookie

    Lindsay Conchar
    1 Sep 2015 | 3:00 am
    This Snickers Chocolate Chip Skillet Cookie is moist, chocolatey and full of Snickers! When served warm and with a scoop of ice cream, it’s pretty irresistible too. My husband is a big cookie guy. I’m all about the cake, but as soon as I make cookies, I have to hide them from him so that they don’t disappear. I can hardly get pictures of them before they are half eaten. And I’d say it’s hard to argue that there’s anything better than a warm cookie, fresh out of the oven. One of the great things about skillet cookies is that’s how they are supposed to…
  • Pesto Spaghetti Zoodles with Heirloom Tomatoes

    Lori Lange
    30 Aug 2015 | 3:00 am
    Here’s a recipe that can help you use up garden zucchini:  Pesto Spaghetti Zoodles with Heirloom Tomatoes I have been totally enamored with zoodles these days.  It turns out that zoodles (zucchini noodles) are a great way to satisfy the craving for actual “noodles.”  They spiral up just like classic noodles, but the carbs are magically not there at all!  Your brain is tricked into thinking that it’s eating pasta, but you’re really eating zucchini… and it’s delicious!Continue Reading Pesto Spaghetti Zoodles with Heirloom Tomatoes... ©2015…
  • Weekly Menu Plan #11

    Lori Lange
    29 Aug 2015 | 3:00 am
    Here’s an all-new weekly menu plan to help you with figuring out what to make for dinner next week! We are on week ELEVEN of our weekly menu plan! We hope you have been enjoying each week of the recipes specifically designed to help you in your recipe planning. We have gotten together with some of our favorite food bloggers to bring you this custom weekly menu plan. We are sharing some of our favorite recipe ideas for you to use as you are planning out your meals for the week. Just click any of the recipe titles or pictures to get the recipe. Here’s a little about how we plan our week:…
  • No Bake Oreo Cheesecake Bars

    Lori Lange
    27 Aug 2015 | 3:00 am
    Here’s a simple recipe that is always a big hit at a BBQ: No Bake Oreo Cheesecake Bars As it turns out, there are very few summer days left in this season.  Just a few more weekends to go, and then we’ll be grabbing sweaters in the morning and thinking about putting our patio furniture away.  I plan on milking every last drop of sunshine out of it and enjoying our backyard for as long as we can stand it.  Eating outdoors is our favorite.  And we love having friends over to enjoy it with us.  This so simple dessert is a good one to serve at a barbecue where there are plenty of…
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  • French Style Meatballs Recipe

    3 Sep 2015 | 8:40 am
    These French style meatballs are great served over egg noodles. This recipe consists of beef meatballs with a beef-onion gravy. The meatballs are a combination of eggs, wine, garlic salt, and breadcrumbs. The meatballs are fried in shortening in the pan until browned and then simmered in the gravy until fully cooked. The gravy gets a lot of its flavor from beef onion soup mix and Herb de Provence seasoning. I like to serve these meatballs with biscuits. Enjoy. French Style Meatballs Yield: 4 Servings Ingredients: 2 eggs 1 teaspoon garlic salt 1 cup Burgundy wine (divided) 1 ½ pounds lean…
  • Garlic Bread Pizza Recipe

    1 Sep 2015 | 11:13 am
    If you are looking for a really easy dinner to prepare, this garlic bread pizza is perfect for you. French bread is spread with a garlic and butter mixture and then topped off with pizza ingredients such as sauce, cheese and pepperoni. I like to slice the French bread in half or cut the French bread into individual slices. If you want to put a little extra work in you can even make your own pizza sauce. This recipe can also be served as an appetizer. Enjoy. Garlic Bread Pizza Yield: 4 Servings Ingredients: 1 loaf French bread 5 tablespoons butter softened 3 garlic cloves (minced) 1 ½ cups…
  • Taco Bell Cheesy Potato Burrito Recipe

    27 Aug 2015 | 8:01 am
    The cheesy potato burrito from Taco Bell is loaded with seasoned ground beef, potatoes, nacho cheese and sour cream. The ground beef is cooked in the pan with taco seasoning. If you want you can make your own copycat Taco Bell Taco Seasoning. The potatoes are sliced into chunks and fried in a bit of oil until crispy on the outside. After the burritos are rolled up they are toasted on both sides in the pan to make them a little crispy. The combination of the nacho cheese and sour cream really helps to add a good amount of flavor to this recipe. If you enjoy the cheesy potato burrito from Taco…
  • Grilled Chicken with Watermelon Salsa Recipe

    25 Aug 2015 | 9:50 am
    I love to marinade chicken and then prepare it on the grill during the summer. This grilled chicken with watermelon salsa is absolutely delicious. The chicken is marinated in a few very simple ingredients such as soy sauce, garlic, and honey. I usually allow the chicken to marinate for about 2-3 hours. Once the chicken is done marinating it is grilled and then topped with a fresh watermelon salsa. The salsa is a combination of watermelon, cucumber, jalapeno pepper, cilantro and green onion. The salsa is seasoned with salt, pepper and lime juice. I like to serve this chicken with a cold salad…
  • Rotisserie Chicken Club Wrap Recipe

    20 Aug 2015 | 8:46 am
    During the summer months, at times it is too hot to cook indoors. A solution that I have to this is to prepare delicious wraps. These wraps only require cooking of the bacon and if you want to use pre-cooked bacon, you can just microwave it for a short time to heat it up. These rotisserie chicken club wraps are loaded with chicken, bacon, Swiss cheese, lettuce and tomato. What makes these wraps even more delicious is a garlic mayonnaise that is prepared. This recipe uses the meat from a cooked rotisserie chicken to save time. I like to serve these wraps with chips. Enjoy. Rotisserie Chicken…
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    Bake My Day!

  • Bread Baking Babes count to eight: L’Otto di Merano

    16 Aug 2015 | 7:50 am
    And a day l8 as well. Ah my bad!But the results are in, bread has been baked (and we had it for dinner with some delicious soup made from a giant zucchini with a little leek added in for good measure). Very yummy!For the recipe Elizabeth gave us… I just did as I was told (Yes I did Elizabeth!)  although I had a little difficulty finding the malted wheat berries… how strange! No malted anything here in the Netherlands. But… I remembered just in time that I bought flour in Scotland and there was a malted something on the label… Yep! oh wait… Elizabeth said to use malted rye…
  • And back with the round up Buddies Bake Muesli rolls!

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

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

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

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

  • Korea Travel Mini

    Sweet Tooth
    29 Aug 2015 | 8:09 am
    First and foremost, I have a confession to make, I'm a huge sucker for cutesy items and I tend to hoard albums like there is no tomorrow specially when they are on sale. For no other purpose than it was on sale and I can use them in the future. So my tiny apartment is filled with empty albums, way more than I know what to do with them. For that reason, I forced myself to finally get started with this mini album that I've been thinking of doing for the longest time.For this travel mini, I chose to use the Gold We R Memory Keepers Instagram album. It's small and cute! whats not to love? Rather…
  • Bakery Fair 2015

    Sweet Tooth
    15 Feb 2015 | 4:24 am
    Bakery Fair is held every other year and I have been to the fair 3 times in a row now. Bakery Fair is held at the World Trade Center in Pasay City, it started January 30 to February. The who's who of the culinary industry is there, there are a lot of manufacturers that held mini demos in their perspective booth showcasing their new products. The are lots of machineries needed for baking and factories. I of course was there to ogle on the latest in the baking industry. I went window shopping for what I would need in my future pastry shop. Good thing though that I was able to drag Emy there, he…
  • Midnight Baker is Born

    Sweet Tooth
    10 Feb 2014 | 12:06 am
    I've been neglecting my blog I know for that I do apologize. I've been quite busy for several months now. I'm dipping my toes in the food world and been taking in special orders for weddings and birthdays. As regular readers of this blog noticed that I love attending baking classes, I even went and got my certificate in baking. I just love baking so much that when I'm in the kitchen it doesn't feel as if I'm doing work. I was in this rut that I didn't feel as if my baking is good enough that people would actually pay good money for it. Luckily, I met someone who gave the push that I…
  • Sugar Free Blueberry Cheesecake

    Sweet Tooth
    3 Feb 2014 | 10:40 pm
    Merry Christmas Everyone! I know I am days too late but its better than never, right? Anyway, I got way too busy this season amidts all the shopping and baking that had to be done. I somehow neglected my blog. I also got a new hobby that also eats away my blogging time, I'm now into scrapbooking and I'm finding a way to merge this blog with that blog so I'm only maintaining one blog much less hassle for me and I get to update it more often. So please bear with me as I try to decide what to do.With all the hustle and bustle of the season, I wanted to make something simple and yet delicious and…
  • Day 9: Fried Dough

    Sweet Tooth
    31 Aug 2013 | 12:26 am
    Is it Donuts or Doughnuts? However you spell it, it means heaven for doughnut fiends!  Luckily I’m not one of those people. I can easily resist a doughnut unlike cookies or cakes or chocolates! Haha… as you can see I have enough temptation to last me a two lifetimes. Is is so much less finicky than Croissant dough but not less interesting.I’ve tried making doughnuts before so class for me was quite easy. What I love about today is our instructor Chef Vicky is so good! I really learned a lot from her! It’s not just following the recipe but understanding how to control the yeast to…
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    Cheese Underground

  • Minnesota Artisan Cheesemakers Up Their Game

    Jeanne Carpenter
    2 Sep 2015 | 4:45 pm
    Grazier's Edge, a mild, buttery, stinky cheese washed in 11 Wells Rye Whiskey.While Wisconsin has enjoyed a near-monopoly on the sheer number of artisan cheesemakers in the Midwest for the past decade, our sneaky neighbors to the West have steadily and stealthily upped their game in the artisan cheese department.First, Steven and Jodi Ohlsen Read of Shepherd’s Way Farms near Nerstrand, Minn., launched a Kickstarter campaign last year that was 100 percent funded, and which will allow the couple to dramatically expand their flock and make even more of their fabulous sheep milk cheeses…
  • Wisconsin Cheddar Tour with Gordon Edgar

    Jeanne Carpenter
    30 Aug 2015 | 5:38 pm
    Exciting news, cheese peeps! If your lifelong dream has been to tour three cheddar cheese factories, eat lunch on a goat farm, enjoy dinner at a swanky Italian restaurant, and ride a bus with an acclaimed cheesemonger author, than I am about to make all of your dreams come true. On Friday, October 23, my friend and author Gordon Edgar (of Cheesemonger fame) is coming to America’s Dairyland to celebrate the October release of his new book: Cheddar: A Journey to the Heart of America’s Most Iconic Cheese.To celebrate, Gordon and I are going to lead an all-day tour to the heart of Wisconsin…
  • Build a Dairy, Name a Goat: Bifrost Farms Looks to Rise in Wisconsin

    Jeanne Carpenter
    23 Aug 2015 | 4:12 pm
    Everyone knows that in Wisconsin, it's not easy starting up a small-scale, farmstead cheese operation. Every cheesemaker selling cheese commercially must be licensed, his or her facility must be licensed, and an array of permits and bureacratic hoops written for the big boys must be navigated. And if you're a small goat or sheep dairy operation, good luck finding a banker to loan you money.That's why Meg and Joel Wittenmyer, land stewards for a diverse 20 acres in northwestern Wisconsin that they call Bifrost Farms, recently launched a crowdfunding campaign on Their goal? To…
  • Thousands Descend Upon Festival of Cheese in Providence

    Jeanne Carpenter
    2 Aug 2015 | 7:17 pm
    With more than 1,400 cheeses to try at last night's Festival of Cheese - the annual culmination of the American Cheese Society conference and competition - cheese lovers from around the world descended upon dozens of tables filled with cheeses sorted by category: flavored, fresh, farmstead, smoked, washed-rind, blues, international style, American originals, Italian-style, soft-ripened, cheddar and more, all in a quest to taste every cheese possible.Some succeeded. Many failed. The rest of us are still in a cheese coma.For me, one of the best parts of the annual Festival of Cheese is…
  • Two Wisconsin Cheeses Win Top Spots at American Cheese Society

    Jeanne Carpenter
    31 Jul 2015 | 9:17 pm
    Clara and Larry Hedrich of LaClare Farms in Wisconsin with David Rogers, of Standard Market in Illinois.One cheese: two makers. The European model of separating cheese making from cheese aging, while celebrating both the cheesemaker and the affineur, got a boost in America tonight, as a farmstead cheese from Wisconsin aged in cellars in Illinois was named the second best cheese in the nation.Standard Market Cave Aged Chandoka, a mixed milk cheese crafted with goat and cow's milk by Katie Hedrich Fuhrmann and her team on LaClare Farm, and aged by David Rogers and his team at Standard Market in…
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    Have Your Cake and Eat It Too

  • Mid Autumn Festival In Saujana Hotel

    2 Sep 2015 | 7:32 pm
    Well, since technically, we don't HAVE autumn in Malaysia, I'd probably refer to it as our "pre monsoon festival", basically the 15th day of the 8th month of the Chinese Lunar Calendar.  Every year, these cylindroids (I've been combing the net to find the name of the geometrical shape of a mooncake, or cake, for that matter...CYLINDERS always seem long, and since a low cube is a cuboid, I thought I'd take the liberty of calling the geometrical shape of a mooncake, Cylindroids) goodies packed with all sorts of assorted goodies flood the market, earlier and earlier in the year.  Back…
  • Executive Set Lunch, RM50, At Urban, Istana Hotel

    1 Sep 2015 | 11:18 pm
    It's been awhile since I stepped into the Istana, and I'm not referring to the one where His Majesty resides, but the hotel, once an iconic epitome of luxury and 5 stardom... fast forward like 15 years, (I remember there was a famous Italian restaurant there, and a discotheque, (the youth of today would probably ask, what's a discotheque?), a swanky new casual dining place called URBAN exists on the lobby level.We were invited to taste the executive set lunch, (which we actually had for dinner), priced at RM50 net, for lunch time only.  You get a starters, from a choice of 3, mains, from…
  • Getting Stoked With Cape Mentelle

    26 Aug 2015 | 10:53 pm
    How quickly time flies, it seemed like yesterday, ...well, maybe not quite yesterday, but a few months ago, that we had a Cape Mentelle wine pairing meal, and thank goodness for web logs, our online, forever immortalized in the hearts of google, life journals, our life events are captured for posterity and for reference, and it was by referring to THIS POST that I knew the circa of the last Cape Mentelle event.A now familiar face, Cameron Murphy, Cape Mentelle's Estate Director, presented us with five award winning bottles from the Cape Mentelle Portfolio, at the newly opened STOKED in Medan…
  • Over the Moon With Veuve Clicquot..And More Moon Cake - This Season For RM288 nett

    25 Aug 2015 | 7:41 am
    Who was it who said that "CHAMPAGNE goes with everything"?  Well, I'm not sure it has been said, but if it hasn't been said by anyone famous, it SHOULD, because I reckon it's true, it does, and Moet Hennessy Diageo & Grand Imperial Chinese Restaurants have just bumped up their mooncakes by pairing it with the inimitable Veuve Clicquot.  In local terms, they have "atas"-ified mooncakes and the art of mooncake giving.In summary, a box of four delectable mooncakes is packed with a bottle of Veuve Clicquot Yellow Label, at RM288 nett, which is a spanking good deal if you ask me.
  • Moon-caking at The Intercontinental - Available till 27th September

    24 Aug 2015 | 1:23 am
    And, the mooncake journey continues, this time, at the Intercontinental KL...  a stunning array reminding me of the United Colors of Bennetton, red and yellow black and white, they are precious in His sight, kinda array...Specially crafted by dim sum chef Lo Tion Sion of Tao Chinese Restaurant of the hotel, flavours raneg from the more traditional lotus paste with egg yolk, to more exotic charcoal skinned with assorted nuts, which I thought was yummy.Of course no mooncake preview is complete without a demonstration on how to make moon cake, andChef Demonstrating how to make the baked…
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    Technicolor Kitchen - English version

  • Pasta with crispy sardine and oregano breadcrumbs

    30 Aug 2015 | 9:10 am
    When I was a kid, my mom was always making something with canned sardines: they were cheap and a good staple for a family with a limited budget. One of the things she made the most was a sardine salad to be eaten in a sandwich – the same thing as a tuna salad, but made with sardines instead, it was delicious! I loved it. Because of that, it is impossible not to think of mom whenever I see
  • Orange Marsala pound cake

    16 Aug 2015 | 3:31 pm
    Many, many years ago, without much thought, I started baking a cake every weekend, and it has become a tradition here in my house: if I don’t see a cake cooling over a wire rack on a Saturday it just doesn’t feel like the weekend. Sometimes I struggle with choosing which cake to make, either because I have too many ideas at once or because I don’t have any. :) Weeks ago I was cooking lunch
  • Waffles for crazy, hectic days

    12 Aug 2015 | 3:10 pm
    My days have been pretty hectic lately, too much to learn in a short period of time – I haven’t cooked much and I don’t remember the last time I actually baked something (I made chocolate mousse last weekend for Sunday’s lunch, let’s pretend that counts). :) The crazy routine is not supposed to last forever, and while it does I’ll try not to let it get in the way of my posts here, but I won’t
  • Garibaldi slice

    8 Aug 2015 | 11:17 am
    The first time I ever heard of Garibaldi cookies was many, many years ago, on my dear friend Valentina’s blog – I wasn’t very fond of raisins then, I thought the cookies looked good but I never considered the idea of actually making them. Through the years I learned to like raisins, then I tried dried currants for the first time eating scones in London (with loads of clotted cream – the
  • Olive oil buns and great news

    2 Aug 2015 | 8:10 am
    There hasn’t been a new post around here in a good while but there is a good reason for that: my job hunt has come to an end! Days ago I started working in a new company (for those of you who don’t know, I work as an executive assistant) and it was a very busy week – it was all about meeting lots of new people, getting to know how the company works and the details of my job description. I feel
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    Ashlee Marie

  • German Pancake Recipe – 29 filling breakfast recipes you need to try

    1 Sep 2015 | 5:00 am
    Not to be repetitive but my love of Breakfast foods is well documented.  Breakfast for Breakfast and Breakfast for dinners are quite common at our house, so we have a lot of recipes to pick from.  This one is fast, easy, only 4 ingredients AND ingredients we ALWAYS have!  It’s so easy my teenagers are […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Chalkboard cookies with edible chalk

    28 Aug 2015 | 2:00 pm
    Today is the very last post from the Disney Villain Descendants party we threw! The great thing about these cookies and chalk is that they can be done for SO many parties and SO many themes! Back to school, teachers gifts, or even an in class craft and treat! I mean you get to PLAY […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • 30 minute back to school meals

    25 Aug 2015 | 4:00 am
    My kids started school yesterday.  I am not ready for this to begin again! getting ready in the morning is the WORST…  We are in a charter school so I drive my kids and pick them up, which can take 40 mins some days round trip, so we don’t get home until 4 pm, then […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • Stuffed Greek Burger

    19 Aug 2015 | 3:00 am
    Kay, I love a good burger, like LOVE a good burger, and I love greek food, and cheese, and burgers…  oh wait, I think I said that already.  ANYWAY, when we decided to get away for the weekend with my sister and her family we decided to make hot dogs for the kiddo’s and decided to […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
  • 4 popcorn flavors to represent the Fantastic 4 team

    17 Aug 2015 | 5:00 am
    This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Pop Secret, but all my opinions are my own. #pmedia #pop4Fantastic4 I am a HUGE geek. AND I love movies. SO you have got to know that I ESPECIALLY love comic book movies and TV shows, Sci Fi […] This post is copyrighted by Ashlee Marie please contact Ashlee if it is seen anywhere else
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    Dessert First

  • Guava Mango Passion Fruit Cake

    1 Sep 2015 | 9:32 am
    Summer’s coming to an end and alas I didn’t get my tropical vacation this year. I have a couple of other small trips coming up that prevented us from adding in a Hawaii getaway. Maybe that’s why I found myself craving something sweet and fruity and faintly exotic, that could make me feel like I’d managed a beach escape. This guava, mango, and passion fruit cake combines three of my favorite fruits into a triple-tropical confection. Together, the layers form a beautiful rainbow medley, from dusky pink to sunset orange to vibrant yellow. These lush, colorful fruits…
  • {Food Events}:Sacramento Farm to Fork Preview Dinner

    26 Aug 2015 | 11:58 am
    Here in the Bay Area, San Francisco is considered the epicenter of the food scene, with the neighboring East Bay and South Bay sitting in its shadow. Sacramento, an hour north of San Francisco, often falls below the radar as well.  It’s traditionally thought of as California’s capital, but in fact Sacramento encompasses 1.5 million acres of farmland, producing a vast variety of crops. And the restaurant scene in this once-quiet city has been rapidly growing to reflect its own unique freshness and creativity. Sacramento has been eager to spread the word about their burgeoning…
  • More Sweet Summer: Super Strawberry Shortcake

    13 Aug 2015 | 11:43 am
    It’s already mid-August, and I can’t let summer slip away without some strawberry shortcake. We’re on a serious strawberry spree over here, so it’s no surprise that this dessert has finally made an appearance on our table. My husband is the big biscuit-maker in the household, and every time he makes a batch for dinner I’m amazed all over again at how little time they take. I’m so used to doing elaborate prepping and scheduling for my multi-component desserts, sometimes I have to admit I get a little jealous when he reminds me how quick and simple baking…
  • {Sweet San Francisco}: Dinner at Dirty Habit

    3 Aug 2015 | 4:00 am
    Becoming a parent means nights out become fewer and further between, especially fancy dinners at a San Francisco restaurant. It also means that when we do get date night, we pick our dining spot with over-meticulous care; after all, there’s fewer worse disappointments than drawing a dud out of the city’s current crop of hot spots. Thanks to an invitation from Nommery we got our latest evening out and a chance to cross another restaurant off our list: Dirty Habit. Although the name is eyebrow-raising, I’m happy to say the food elicited only sighs on contentment from us. Dirty…
  • Sweet Summer: Strawberry White Balsamic Caramel Tarts

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

  • Carrot Cake Cupcakes with Whipped cream – Cream Cheese Frosting

    Get Off Your Butt and BAKE
    18 Aug 2015 | 2:59 pm
    Have you every tried to talk yourself out of making something? I tried . . . I failed! These tropical carrot cake cupcakes, with whipped cream – cream cheese frosting, are just too hard to resist.  Carrots are very abundant in our garden.  When I see orange, the first thing my mind dwells upon, is Carrot Cake. I know that if I cave and make a this cake or cupcakes . . .I’m done for! This carrot cake is quite perfect. Honestly!  I’ve tried many recipes, but this is the winner.  The frosting is different from your standard cream cheese frosting.  It’s much better.
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    The Cupcake Blog

  • Lemon Cupcakes with Blueberry Frosting

    Shanna Gibbs
    3 Sep 2015 | 9:00 am
    What’s better than a fluffy lemon cupcake with fluffy frosting and…fluffy…uh…cupcake liners? Lemon cupcakes with a delicious, nutritious, sickeningly sweet blueberry frosting! These little guys are fantastic and easy to make, and may we also mention incredibly pleasing to the eye? They’re fantastic for even the pickiest of kids and adults, too – the prettiness is just impossible to avoid and even more impossible not to eat and then, er…eat again. Source: Tide and Thyme
  • Cookies and Cream Cupcakes

    Shanna Gibbs
    2 Sep 2015 | 9:00 am
    There is probably only one thing better than cookies and milk, and that would be these cookies and cream cupcakes. Can you imagine the surprise in discovering that the base of your cupcake is a scrumptious cookie? One full bite of these cupcakes causes a taste explosion that will long be remembered as one of the best eating experiences you and your cupcake guests have had. They are easy to make, look fantastic and are one of those types of cupcakes where one is just never enough. Source: Confessions of a Cookbook Queen
  • Ice Cream Cone Cupcakes

    Shanna Gibbs
    1 Sep 2015 | 9:00 am
    Okay, so while this isn’t exactly a cupcake recipe, it MUST be shown to the entire world. Combine cones and frosting with your favorite cupcake recipe – may I suggest trying one or two from our archives? – and you have the BEST cupcake ever! It’s wonderful for parties, summer get togethers at church or just meetings where you want to impress a group of people. Our one tip: don’t overfill the cones! Unless you want a batch for yourself that don’t look as good as they taste…in which case, don’t overfill the SECOND batch you make. Source: Brown…
  • Skinny Pineapple Cupcakes

    Shanna Gibbs
    31 Aug 2015 | 9:00 am
    Okay, we won’t say that these are totally perfect for the dieter, because what dessert really is? But these skinny pineapple cupcakes, if made according to directions, do help to relieve a little of the guilt that comes with devouring this type of sweet. They are oh-so-good, irresistible and super easy to make, with just three easy ingredients. Do enjoy them, but try to restrain yourself and stick just with one so you don’t blow your diet. Then again, it really is okay to cheat now and again. Source: Shugary Sweets
  • Chocolate Strawberry Cheesecake Cupcakes

    Shanna Gibbs
    28 Aug 2015 | 9:00 am
    Do you like cupcakes? Probably, since you’re here visiting us! If you like cupcakes, do you prefer them delicious…with strawberries? If you don’t like strawberries and chocolate, these may not float your boat, but if you do, (and we’re guessing you do) these wonderful little cupcakes are the perfect couple of bites to make your day better. Plus, these little guys are very moist and sweet, so they’re great for those midnight cravings! Source: Your Cup of Cake
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    Love & Flour

  • Chai Banana Soft Serve with Ginger Caramel Sauce

    17 Aug 2015 | 4:00 am
    Do you ever get that feeling that what you are doing is not going to turn out well? Or maybe your grand idea is not such a good idea at all? Allow me to introduce you to banana soft serve flavored with chai spices. I am radically late to trying out the banana soft serve craze. All(...) The post Chai Banana Soft Serve with Ginger Caramel Sauce appeared first on Love & Flour.
  • Lentil Veggie Burgers

    6 Aug 2015 | 8:24 pm
    I’ve been thinking about writing this post nearly every day for the past four weeks since I last visited this space. Yes, it’s been four weeks. Four years ago, I would have considered such an absence sacrilegious. Did you ever start something that you just fell in love with and you did that thing with all your heart(...) The post Lentil Veggie Burgers appeared first on Love & Flour.
  • Caramel-Masala Popcorn & Pistachios

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

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

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

  • September is Hunger Action Month

    1 Sep 2015 | 4:00 am
    Image by ratexla on Flickr 30 Ways in 30 Days Hunger Action Campaign 1 in 6. Did you know that is the number of Americans that will struggle with hunger today? September is Hunger Action Month and Feeding America is asking all Americans to take action to fight domestic hunger. The need in this country is tremendous - but so is the impact that you can have. Throughout Hunger Action Month, Feeding America's nationwide network of more than 200 food banks is calling upon communities to take action through the "30 Ways in 30 Days" campaign. Whether it's by advocating and raising awareness, making…
  • How to Make Microwave Cookies

    27 Aug 2015 | 4:00 am
    Fast, Simple & Yummy! Maybe your oven is broken; maybe you're at college and only have access to a microwave; maybe you are tired and just want to press a button to make yourself a warm, delicious dessert. Whatever the reason, making microwave cookies is a great way to satisfy your sweet tooth. If you didn't know you could microwave cookies, welcome to the wonderful world of fast, easy treats! You can microwave ANY of your favorite cookies! These are hard to resist whether you bake them in the oven or the microwave. Microwave Chocolate Chip Cookies From Ingredients: ¼ cup…
  • Blueberry Frozen Yogurt Recipe

    20 Aug 2015 | 4:00 am
    This post contains Amazon affiliate links and we will be compensated if you make a purchase after clicking on them. Homemade Blueberry Frozen Yogurt Recipe Frozen yogurt is a delicious and easy way to have a cold dessert with less impact to the waistline than ice cream. It can be made in so many flavors and personalized to every one's different tastes. This blueberry frozen yogurt recipe is super simple and takes less time to make than it does to run to the local ice cream parlor. And I know it has less calories than my favorite gourmet cheesecake with blueberry topping! Give this recipe on…
  • Ten Most Popular Homemade Cookie Flavors

    18 Aug 2015 | 4:00 am
    Get to Know Your Cookies Cookies are America's favorite leisure time snack. There are hundreds of choices on the supermarket shelves for the cookie lover to choose from. But nothing can compare to the flavors and textures of homemade cookies. From the thousands of cookie recipes out there, here are the ten most popular homemade cookie favors. 1. Chocolate Chip Everyone's Favorite Cookie This delicious, buttery and oh-so-sweet cookie is the most popular for a good reason. Its melt in your mouth goodness has just the right amount of chocolate and cookie. Whether they are frozen or warm, soft…
  • Easy Cherry Cobbler Recipe

    13 Aug 2015 | 4:00 am
    Homemade Cherry Cobbler Recipe Cherry cobbler is a great summer time dessert. It is a sweet and fruity dessert that is perfect for any family gathering. This easy cherry cobbler recipe would be a delicious pick to bring to a pot luck dinner. The beautiful red color scheme of this dessert means that it would also do very well at a holiday gift and craft show or bake sale. You should probably make two because you are going to want to keep one. Trust me... your family will thank you. How To Make Cherry Cobbler Cherry Cobbler Recipe Ingredients 1 can (21 ounces) cherry pie filling 1 cup…
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    Gluten Free Canteen

  • Rosh Hashanah Oat Challah

    3 Sep 2015 | 6:17 pm
    This is a Rosh Hashanah holiday challah that is 59% oat flour, by weight. It’s also a quick challah with one rise, cold-oven baked which means you can be ready for the holiday in short order. The oat challah is one that everyone will want to share because it tastes that good. There are few recipes for breads that contain a large percentage of oat flour (none really) making this a fun challenge. Oat flour is in the category of what’s called a strong flour, like whole wheat or something similar. It sucks up the liquid, can be dense and chewy and makes better breakfast…
  • Pineapple Pecan Crumble Coffee Cake

    1 Sep 2015 | 7:40 am
    This pineapple pecan crumble cake is one banana short a hummingbird cake, but that’s on purpose.  You won’t even miss the banana. Hummingbird cake is a concoction of banana, pineapple, nuts and gooey cream cheese icing. I think it is probably a very tasty cake but I’d rather have plain banana bread. Or just pineapple (upside down) cake but not both in one cake. And I really only like cream cheese frosting on carrot cake. I know. Picky picky picky. This pineapple pecan crumble cake is on the good side of healthy, too. It has oats, nuts, pineapple, and yogurt. Sort of…
  • Fig & Nutella Breakfast Bars

    25 Aug 2015 | 8:37 am
    It’s a breakfast bar that gives you a little bit of everything from a healthy granola mix to a little bit of tasty Nutella or almond butter. Easy to make, keeps well, these crunchy bars provide a great little instant breakfast.  Add a glass of juice, a big cup of coffee and you’ve got breakfast. The granola mix is all about flavor and nutrients – protein from the oats and almonds, minerals and all that good stuff from the seeds, coconut, nuts and figs. And let’s not forget the good part of Nutella (hazelnuts) or the even better good stuff from almond butter. Almond…
  • S’morewiches

    18 Aug 2015 | 3:06 am
    S’morewiches are the antidote for what ails. Like the end of summer in the rearview or trees turning color in August. But hey, it’s still hot enough to cook eggs on the sidewalk.  Fear not. We have air conditioning and one more easy summertime-no-bake treat that even a small kid who can manage microwave buttons could make. No campfires necessary. S’morewiches are simply two store-bought honey graham crackers (I like Pamela’s best) with a bit of marshmallow zapped into compliance and stuffed with half a milk chocolate bar. You could use other chocolate, like Tcho or…
  • Nutella No-Bake Bars

    11 Aug 2015 | 7:00 am
    If you have ten minutes there could be Nutella No-Bake Bars in your future. Or Almond Butter Swirl No-Bake Bites. Or both.  Your best friend for this effort is a food processor. Mine is literally on its last wing nuts and barely mixed this together, but it worked well enough. I really need a new machine. Anyone have a preference? Cuisinart or Breville? I hate cleaning food processors, but they are one of the most useful kitchen tools (when they work). You might notice that the chocolate layer in the small round Almond treats is a little thick. If you like chocolate, go for it. A little…
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    The Cake Lovers

  • Lahore in all its glory!

    16 Aug 2015 | 3:38 pm
    Made this cake for a food festival in the city of Lahore, Pakistan depicting some of the things the city is known for! The post Lahore in all its glory! appeared first on The Cake Lovers.
  • Rockafella wedding cake Tim Burton inspired

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

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

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

    2 Jun 2015 | 1:12 am
    original design by Arte da Ka The post monster high cake appeared first on The Cake Lovers.
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  • A Quick and Easy Almond Crescents Recipe!

    1 Sep 2015 | 1:45 pm
    Posted:  Monday, August 31, 2015 - 3:45pm Some cookies are just made for the holidays...and these Almond Crescents are no exception. This cookie recipe made with almond filling will fill your house with the scrumptious smell of nutty and sweet almonds.
  • A Quick and Easy Moravian Kolacky Recipe!

    5 Aug 2015 | 11:15 am
    Posted:  Wednesday, August 5, 2015 - 1:15pm No need to hop on a plane and head to Eastern Europe for a taste of the real, classic baked goods your family made when you were a kid. Solo Foods has a new recipe for Moravian Kolacky, a classic pastry you may or may not be familiar with, that is sure to please any craving you may have for Central European desserts.
  • A Coffee Lover's Dream: Coffee-Walnut Poppy Cake

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

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

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

    3 Sep 2015 | 11:00 am
    Are you torn over what to have in the morning? Do you want a hit of caffeine to get you going, or do you want to have a health-packed smoothie full of nutrients and vitamins to start your day?It’s a tough choice, and if like me you hanker after a cuppa joe, feeling guilty, this recipe could solve all that.It’s a smoothie which contains healthy coconut water, good for this ol’ electrolytes, a banana, bundled full of potassium and baby spinach kicking and screaming with iron.The added bonus here however is the addition of a shot of coffee. Strange I know, but the flavours of all these…
  • Treat Petite - September 2015

    31 Aug 2015 | 11:45 am
    I can’t believe that Treat Petite is now 2 years old!Thanks to everyone who has taken part in our little challenge over the past couple of years and last month too - check out our GBBO entries over on Kat's page. Our aim was to celebrate everything that wasn’t a big honking cake, or pudding, loaf or whatever. Just smaller, petite treats – hence the name.As you may know, I was a host for the Clandestine Cake Club in Dundee, but we have broken away from the official CCC and started up our own Dundee Baking Club. That way we can bring along baked goods which aren’t just cake – very…
  • Peach Coconut Scones

    27 Aug 2015 | 11:00 am
    Coconut oil is all the rage isn’t it? It’s the latest superfood – with so many health benefits, it’s a really versatile product that it can be used in many ways.I was recently sent some by Vita Coco, in a lovely wee gift box which had a big jar of the oil and a smaller jar.The little jar we have been using as a moisturiser, see what I mean about versatile!With the larger jar of coconut oil I have been using it in cooking. This particular brand is cold-pressed, and retains a lot coconut flavour which other inferior brands don’t seem to.As it has that lovely coconut taste, it is also…
  • Lemony Peach Cake

    24 Aug 2015 | 11:00 am
    We were going to my cousin’s for a Saturday night pot luck sort of meal at the weekend. I, as you might expect, made dessert.As were are still clinging onto the last gasps of summer, I wanted to make a sunny cake. Something light and delicious and fruity. And to me that spelled out peaches and lemon!Don’t know why, but peaches and lemons conjure up sunniness and freshness, so off to the supermarket I popped for some. However I didn't go near the fresh fruit section, I got myself some canned peaches and some lemon extract. Cheating, I know.I blended some peaches into a puree with my stick…
  • Saturday Swally with Aperol Spritz

    22 Aug 2015 | 9:56 am
    I have to be honest and say I hadn’t tried Aperol until they got in touch and asked if I would like to take part in the Aperol Spritz Challenge.I had seen Aperol in the shops and bars, and it has always stood out to me because of its colour. It’s bright orange and orange, as you may know, is my favourite colour.So what is it? Aperol is an Italian aperitif, which is made from oranges, both sweet and bitter, plus lots of other ingredients, but the full recipe is a bit of a secret.It has been made in Italy since 1919 and its popularity has grown and grown.I have been to the website and seen…
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    The True Wonder of Bread

  • Vacations, Paris, and Baguettes

    Mark Friend
    27 Aug 2015 | 3:46 pm
    Farm to Market Bread Company didn’t have an difficulty keeping people supplied with that gem of the French – the baguette. The baguettes, – slender loaves with cracking crusts and chewy middles – were available in local stores and at the bakery and this made people very happy. However, that might not have been the case in Paris this summer. That’s because for the first time in over 200 years bakers could take their vacations whenever they wanted. Sounds odd, but the original law in the 1700s that prevented bakers from taking vacation in the summer filled the need…
  • Welcome Back

    Mark Friend
    26 Aug 2015 | 5:37 pm
    You have come from afar and waited long and are wearied: Let us sit side by side, sharing the same bread drawn from the same source to quiet the same hunger that makes us weak. Then standing together let us share the same spirit, the same thoughts that once again draw us together in friendship and unity and peace – Prieres d’Ozawamick, Canadian Indian Liturgical Text
  • Revolution, Bread and Mills

    Mark Friend
    25 Feb 2015 | 1:12 pm
    Over in the Old World, famine and unrest continued.  Traveling through France one would find dead bodies along the roadside, their mouths stuffed with inedible weeds that were their only source of sustenance.  The land had become unable to support the farming that was necessary to feed the masses.  In addition heavy taxes on the farmers prevented them from making any profit from what they were able to cultivate.  For the bread that was able to be made, the mills had made few advances in the grinding of wheat.  Although methods were now available for a process of grinding that safely…
  • White Bread?

    Mark Friend
    18 Feb 2015 | 10:10 am
    White Bread by Aaron Bobrow-Strain is a social history of the store-bought loaf.  There was a time in the early twentieth century when the factory-baked loaf heralded a bright new future, a world away from the hot, dusty, “dirty” bakeries run by immigrants.  This bread had vitamins and was considered a super food and was even marketed as patriotic.  Meanwhile, food reformers saw white bread as a symbol of all that was wrong with America. This book is more about how we look at food and how championing “good food” is very much reflective of the dreams of a better…
  • And Back to History….

    Mark Friend
    12 Feb 2015 | 1:12 pm
    Discovering Corn and Potatoes    When Christopher Columbus arrived in the New World, one of the many discoveries was that of maize or better known to us as corn.  The Aztecs and the Mayans all made good use of corn, planting it without plow or work animal and being able to grind it into meal for use in breads and other food items.  The agricultural system of the indigenous people allowed for the land to be fully cultivated, with each person having some acreage.  Also the women played a bigger role in the cultivation of crops – particularly corn – than did the European women. …
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    Mad about Macarons! Le Teatime Blog in Paris

  • A Loire Break in Chinon at the Hotel Diderot

    Jill Colonna
    29 Aug 2015 | 9:20 am
    Chinon is the perfect escape with only a 3-hour drive from Paris. It’s over 18 years since we were here last. Don’t ask me why but family life just got in the way. So when Jamie Schler and her husband, Jean-Pierre took over the Hôtel Diderot at the start of the year, it was the best excuse to return to the Loire Valley with Antoine for a few days. We couldn’t resist, however, a slight detour en route down via the medieval town of Loches. I hadn’t heard of the place but Antoine was right to stop, as the royal town behind the hill’s fortifications is worth…
  • Weekends Outside Rio de Janeiro: Paraty and Buzios

    Jill Colonna
    24 Aug 2015 | 3:34 am
    If you’re planning to visit Rio de Janeiro for the 2016 Olympics, you may also want to head out of the City for a few days.  That’s just what we did this summer (albeit their winter) with two very different attractions: Paraty, a 4 hour drive in lush scenery known as the Green Coast (Costa Verde) south of Rio; and Buzios, a beach and nightlife Brazilian favourite, about 2 hours drive north if the roads are clear. Paraty is a beautifully preserved Portuguese Colonial town dating from 1667 which served as a thriving port to export gold, coffee and sugarcane in the form of the local…
  • Rio de Janeiro in 3 Days

    Jill Colonna
    17 Aug 2015 | 11:30 am
    It’s just how I imagined it. Rio’s Copacabana Beach showed off this scene on our first night, directly in front of the hotel with the blue moon looking on. Although it’s winter, the weather is perfect at this time of year, with temperatures hovering around 25°C. As one new Brazilian friend teased, “Winter in Rio was last Wednesday”. Although we weren’t there at the time of the famous Carnival, we quickly realised how much more there is to Rio than Copacabana. For a start, there’s also Ipanema Beach. Arriving off our night flight and feeling a…
  • Taking a Break

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

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