Baking

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  Blog

• Daring Kitchen Pork satay

  Sarah

  14 Jan 2010 | 12:54 pm

  It time for another Daring Baker/cook challenge. This month there is a dish that I've never cooked and not really eaten that much either. I was keen to give it a go all the same. There were a few different dipping sauces you could make but I just kept it simple and did the satay sauce. I struggled to get fresh ginger as we have had some snow here and because we are completely incapable in dealing with the white stuff, there was very little in the shop and a hoard of people scurrying round everywhere panic buying.  The January 2010 DC challenge was hosted…

• A couple more cakes

  Sarah

  10 Jan 2010 | 12:23 pm

  This Christmas has been a very busy but enjoyable time. I made many foodie things for Christmas including this boozy christmas cake. After Christmas I made the piano cake for a joint birthday. I'm quite pleased with the piano cake and looking forward to doing a christening cake later in the month.   

• Watering Can Cake

  Sarah

  12 Dec 2009 | 2:20 pm

  This is one of the most recent cakes I have done. I'm definitely learning new things with every cake I do but I think there is a long way to go to get the refinement that I'm after!  

• Late again for Daring Bakers!

  Sarah

  29 Nov 2009 | 6:54 am

  Useless as I am at getting anything done in time, it comes as no surprise that I'm a couple of days late for the challenge again. What can I say, work is busy and I'm tired!  This month's challenge was the beautiful Italian dessert, filled Cannoli. The filling that I put into mine was a little different from the one listed in the recipe so I'll put in both and you can decide at you like or do a completely different one.  It took a couple of tries to get the tubes to stay as a tube and not unfold in the hot fat, but surprisingly I mastered it quite quickly. The seemed a bit…

• Stunning cured salmon Christmas dish

  Sarah

  14 Nov 2009 | 3:34 am

  I tried this dish last Christmas when my future Father - in - law made it and I loved it so much that I resolved to make it too. The recipe has sat open beside my bed for the best part of a year now and when we decided that I was going to do a birthday meal for my Dad, it was the first thing I thought of.  My first problem was how was I going to get a hold of a really fresh side of salmon living in the midlands, but surprisingly the local large supermarket came up with the goods.  The recipe is surprisingly easy, requiring you to throw the marinade ingredients together and rub on…

• 
  Baker's Hours

• Hawaii Senators apparently have nothing better to do…

  NctrnlBst

  4 Feb 2010 | 3:46 am

  Less then 24 hours after having a very enjoyable meal at Alan Wong’s sampling locally grown beef from Kuahiwi Ranch on the Big Island, I find out that the state senate has a bill that will attempt to ban the sale of Foie Gras in Hawaii. Based from the language in the bill, they are making this an animal rights issue. The bill declares that, “The mortality rate of the birds during the force feeding period is six times greater than during breeding.” An odd statement considering the fact that any animal raised for human consumption has a 100% mortality rate. I do agree that…

• Mail Bag: Oxygenated Water

  NctrnlBst

  23 Jan 2010 | 3:34 am

  A while a go, I received this comment to my post on Oxygenated Water. I originally thought of just deleting it, but why do that when it would be so much more fun to see if I can get a debate going. So, here is the comment from someone named James. It is amazing to me that someone who cannot even pass high school chemistry can write such dribble. Some oxygenated waters may be fraud, however, there is also the distinct possibility that we do not completely understand the process. While some companies may try to force oxygen into water with O2, other companies are actually out there changing the…

• Roy Yamaguchi to Host Benefit for Haiti

  NctrnlBst

  16 Jan 2010 | 10:00 am

  Since Tuesday, January 12th, the world has watched as the people of Haiti struggled in the aftermath of a devastating 7.0 magnitude earthquake. It didn’t take long for governments and organizations started to rally to their aid, but more help is still needed. It is for this reason that Hawaii Chef, Roy Yamaguchi has partnered with the Hawaii Farm Bureau and the American Red Cross to host a benefit for Haiti at Roy’s in Hawaii Kai on Friday, January 22nd and Sunday the 24th. Seating for these private events will be first come first serve. If you wish to attend, you can call (808)…

• How Do You Measure A Year? I Measure It In Swag

  NctrnlBst

  15 Jan 2010 | 10:40 am

  Yesterday, I discovered that, social networking Twitvite commemorated it’s first birthday by publishing a list of it’s top users from 2009. Hawaii’s kama’aina have always been very social, which is why since Twitvite’s launch in January 2009, Hawaii has always been in the top five on the list of scheduled twitvites. However, I was amazed to find that of all the users around the world, five people from Hawaii are on Twitvite’s top fifteen list of people who RSVP’ed to the most number of Tweetups. Topping the list with 42 RSVPs is @LaurieCicotello, followed…

• The Curse Continues…

  NctrnlBst

  2 Jan 2010 | 6:02 am

  Just when I thought that I had made it through a new year’s eve without something happening, I find out about this. Apparently, when I was at my aunt’s house ringing in the new year with my family, the driver’s side mirror on my car was smashed. Anyone who knows me will confirm that they can tell when I’m “medicated” because of the way that I’m slightly off kilter. Because of this, my family and I decided that it wouldn’t be safe for me to drive while the doctors’ have me on muscle relaxers and pain medication. So, because I don’t…

• 
  Bakers' Banter

• Super Bowl, Mardi Gras… Laissez les bons temps roulez!

  PJ Hamel

  8 Feb 2010 | 2:25 pm

  In case you’ve been out of touch – like, on a trip to Mars – and didn’t hear the news, the New Orleans Saints football team ended 42 years of gridiron futility Sunday night by winning America’s most media-crazed sporting event, the Super Bowl. Understandably, the citizens of New Orleans have gone wild. Bourbon Street, home of jazz and impromptu dancing (and various interesting traditions involving colored beads) has reportedly been rocking ever since. (more…)

• Foolin’ with fusion: Thai Chicken Pizza

  MaryJane Robbins

  5 Feb 2010 | 2:00 am

  A whole wheat crust, spicy peanut sauce, chicken with a hint of citrus, and peppery cilantro topping. Thai Chicken Pizza is one of my craving foods these days, but I tell you, gentle reader, it was not always so. Let’s take a peek at my culinary past, shall we? (more…)

• Hot stuff! Crème brûlée cake

  PJ Hamel

  1 Feb 2010 | 11:29 am

  Crème brûlée… cake? Isn’t crème brûlée that rich, inch-thick slab of vanilla cream covered with a crackly-crisp, caramelized sugar crust? Yes. So how does cake enter into this? (more…)

• Sandwich bread fit for the King

  PJ Hamel

  28 Jan 2010 | 12:53 pm

  “Oh, that’s my FAVORITE bread!” “It never fails. It’s the one I make for sandwiches every week.” “Walter Sands bread… always and forever.” (more…)

• This is probably not your mom’s Italian Wedding Soup. And that’s OK.

  PJ Hamel

  25 Jan 2010 | 2:52 pm

  Uh-oh, here we go again. Venturing into prime “You don’t know what you’re doing” territory. The land of “That isn’t the way my grandma did it so it’s wrong.” Dare I go here yet again? After much ado (and plenty of a-don’t) about flourless chocolate cake; major differences of opinion regarding how many ingredients go into the perfect pie crust; and most recently, controversy surrounding the absolute authentic way to make Chicago-style deep-dish pizza (hint: there’s no cornmeal in the crust. There IS cornmeal in the crust), it’s with great…

• 
  Inkwatu

• The New St. Pete Dali Museum and politics

  Hilton Kean Jones

  9 Feb 2010 | 4:56 am

  New Dali museum under construction The new Dali Museum The new Dali Museum being constructed right next to Mahaffey Theater looks exciting. I hadn’t driven down that way until just recently and what I saw took me by surprise. I’m not sure if this is the front or the back of the new museum–that fits with the nature of the art that’ll be inside, I guess–but I love the huge caterpillar of windows climbing up and over the wall. For more on the new museum, which was begun in 2008, see FAQ. For more photos and a webcam, see Dream. You can stay informed of events at the…

• Urban Rainbow

  Hilton Kean Jones

  6 Feb 2010 | 7:29 am

  There’s probably no greater photographic cliché than a rainbow, but unexpectedly seeing one, especially when you need a lift, is no cliché. This morning’s was very welcome. No point going out looking for them, of course…they just happen to you. Most images link to larger images. Copyright © 2010 Inkwatu. This Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact legal@inkwatu.com so we can take legal action immediately.Plugin by…

• Stella’s Deli & Gelato

  Hilton Kean Jones

  4 Feb 2010 | 9:37 am

  The Tampa Bay area has a large number of first class restaurants, but not as many New York style delis as I would like. (Admittedly, I’d like one on every block.) There’s Jo-El’s Delicatessen & Marketplace (Jewish), European Goodies (Polish), and Mazzaro’s Market (Italian) plus a number of ethnic markets (Bosnian Bakery, Cafe Mozart, Dong A, and many others), but there’s a new place that is fast becoming a favorite of mine and has already earned a secure position in the company of the aforementioned establishments: Stella’s Deli & Gelato, in Gulfport.

• Sidewalk art: drain warning

  Hilton Kean Jones

  31 Jan 2010 | 12:29 am

  Most images link to larger images. Copyright © 2010 Inkwatu. This Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact legal@inkwatu.com so we can take legal action immediately.Plugin by Taragana InkwatuDelightsNearAndFar HOME | HILTON | INDEX | TAMPA BAY RESTAURANTS | BLOGROLL | STORE | PHOTOS Amazon.com Widgets

• Lentils with yogurt and garlic

  Hilton Kean Jones

  30 Jan 2010 | 8:31 am

  Just a quickie recipe: make lentils your usual way. For me, that means putting them in medium size crockpot, covering with vegetable (or chicken) broth up to near top of pot, dumping in an entire onion chopped, two (or three!) handfuls of peeled garlic buds, 1 Knorr’s bouillon cube (veg or chicken), 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of turmeric, 1 teaspoon ground garlic, and 1 teaspoon of Bell’s Stuffing Seasoning. (I usually don’t add salt to my recipes so you might want to do that.) After the beans are tender, I serve in bowls, adding a half (or whole) small…

• 
  Andrea Meyers

• Mini Chocolate Whoopie Pies with Nutella

  Andrea

  4 Feb 2010 | 9:00 pm

  Nutella lovers around the world, it’s time to celebrate World Nutella Day! The brainchild of Sara Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso, World Nutella Day started in 2007 and gave fans of the delicious chocolate hazelnut concoction a chance to share their devotion in whatever form seemed fit, whether spread [...] Come visit www.andreasrecipes.com to read the full post.

• Moroccan Chicken Soup

  Andrea

  1 Feb 2010 | 7:15 am

  I had one last butternut squash in the kitchen waiting to be used and this soup had been calling my name for a while. The flavor is warm and inviting, perfect for a cold wintry day, and the soup is easy to put together and easy on the budget using widely available ingredients.  The recipe [...] Come visit www.andreasrecipes.com to read the full post.

• Popcorn with Brown Butter, Rosemary, and Lemon

  Andrea

  29 Jan 2010 | 12:55 pm

  Popcorn has always been one of my favorite snacks, and as a child I got excited when my dad brought out the vintage hammered Club Aluminum pot and poured in some kernels. Sometimes we had butter on top, but mostly we ate it with a simple sprinkling of salt or occasionally seasoned salt. I don’t [...] Come visit www.andreasrecipes.com to read the full post.

• Weekend Gardening: A Cheap and Easy Way to Compost

  Andrea

  23 Jan 2010 | 12:15 pm

  If you peruse garden sites and catalogs, you’ll find an abundance of products to help you compost, and frankly the prices can be pretty ridiculous. In our opinion, $200 or more for a compost bin plus another $40 for a pretty crock to store your kitchen scraps until you have time to take them out [...] Come visit www.andreasrecipes.com to read the full post.

• Mexican Spiced Butternut Squash Soup with Beans and Corn

  Andrea

  20 Jan 2010 | 10:00 pm

  Michael isn’t a huge fan of butternut squash, but if you browse my archives you’ll see that I have quite a few butternut squash recipes. You might even think I am torturing my poor husband with all the butternut squash, but really I’m not. The sweetness of butternut squash just doesn’t appeal to him, so [...] Come visit www.andreasrecipes.com to read the full post.

• 
  Bake or Break

• Peanut Butter Pie with Cookie Crust

  jennifer

  3 Feb 2010 | 12:13 pm

  View a printable recipe or more photos Peanut butter and chocolate go together about as well as anything else I can think of in the food world. I've had a long-time love affair with that combination. There's nothing fancy about it, but it's just plain delicious. This pie is no exception. Related posts:Peanut Butter TartChocolate Peanut Butter MunchiesPeanut Butter Pound CakePeanut Butter Candy Bar Squares

• Butter Pecan Cake

  jennifer

  29 Jan 2010 | 8:40 am

  View a printable recipe or more photos It's been a while since I had a non-chocolate recipe on BoB. Personally, I don't think there's any such thing as too much chocolate, but maybe variety isn't such a bad thing, either. Related posts:Toasted Pecan RouladeChocolate Layer Cake with Cream Cheese FrostingsGerman Chocolate Cake with Coconut-Pecan SaucePeanut Butter Pound Cake

• Chocolate-Caramel Bars

  jennifer

  23 Dec 2009 | 9:17 am

  View a printable recipe or more photos For those of you still keeping tabs on BoB, don't give up on me. I have not been able to bake and post with the frequency I'd like. I hope to remedy that as best I can. Happy holidays, everyone! These days, I'm all about quick and easy. The time of all-day baking sprees has passed. I take what baking time I can get. This recipe is a perfect example of making the most of very little time and few ingredients. Related posts:Caramel and Chocolate Pecan BarsDouble Delicious Cookie Bars, RevisitedChocolate Pecan Cheesecake BarsChocolate Pecan Pie Bars

• Max Brenner’s Fudge Brownies

  jennifer

  6 Nov 2009 | 7:46 am

  View a printable recipe or more photos Recently, I was lucky enough to receive a copy of Max Brenner’s new book, Chocolate: A Love Story. Having enjoyed visiting one of his shops in New York, I was anxious to try out some recipes. Actually titled "A philosophical highly concentrated fudge brownie," this chocolate extravagance cried out from the book’s pages to be made as soon as possible. Who am I to argue? Related posts:Praline Fudge BrowniesBrownies from Amy’s BreadCaramel Coconut Pecan BrowniesDark Victory Brownies

• German Chocolate Cheesecake

  jennifer

  15 Oct 2009 | 10:15 am

  View and printable recipe or more photos I'm a little late with this, but I had to brag on my birthday cake. I think many bakers are left to make their own birthday cakes. I, however, have Quinn, who always comes through at the end of August. Related posts:German Chocolate Cake with Coconut-Pecan SauceChocolate Pecan Cheesecake BarsReese’s Peanut Butter Cup CheesecakeChocolate Chip Cookie Dough Cheesecake Bars

• 
  The Fresh Loaf

• 2/8/10 - 65% Hydration Baguettes

  breadbakingbassplayer

  9 Feb 2010 | 5:06 am

  Hey All, Just wanted to share with you some baguettes that I made last night...  Nothing fancy, but I think they turned out pretty nice except for the slightly burnt bottom on a few of them...  These are 65% hydration using a firm 60% hydration sourdough starter and active dry yeast...  I think it's a variation on Eric Kaiser's Baguette Monge, but using American flours, and a firm sourdough starter instead of a liquid one...  It's probably closer to Dominique Saibron's baguettes that do use the firm sourdough starter...  Also, the 2nd one from the right is the one I…

• 100% Whole Wheat Sourdough Success!

  Mebake

  9 Feb 2010 | 3:44 am

  Yesterday was a milestone in my Bread Baking quest. The seemingly defiant Wholewheat has been brought to its Knees, Well at least to me. This was a 100% Whole Wheat Sourdough Boule i Baked yesterday. Constituted of 100% White Whole Wheat flour i milled, and baked under stainless steel bowl on a stone. It is very mildly sour, and very tender and creamy/ nutty somewhat moist crumb. Credit and props go to:  thefreshloaf.com, and its members: David (dmsnyder), and SiaoPing (SiaoPing), for enlightening me on the stretch and fold method.              …

• Vegan delicious

  littlegrasshopper

  9 Feb 2010 | 3:36 am

  Hello baking companions!   I am these days looking for recipes. I am searching specially vegan desserts. Do anybody know a really wonderfull recipe for an apple or pear tart, pie, or cake??(I have to confess that I do not know yet the differences between those terms...hahaha) Any help would be appreciated. Thank you so much and have a good day Pablo

• My first sourdough

  nicktomy

  9 Feb 2010 | 3:08 am

  3 weeks ago I started my first sourdough starter. I kept it going and today I made my first sourdough loaf. I'm so excited that it all worked and tastes so good!! Mild flavour but much like the sourdoughs you buy from the shop only better and fresher.   My first loaf probably baked too quickly, it's crusty but a bit dark on the outside. Those who use Celsius - what temperature do you normally bake with?

• Small Miches, Pointe-à-Callière and Straight Sourdough 70% Hydration

  OldWoodenSpoon

  8 Feb 2010 | 11:02 pm

  Inspired by Shiao-Ping's Miche, Pointe-à-Callière from mid-January, and by the excellent efforts of other bakers here, I decided to try my own hand at this loaf.  My wife requested some loaves for her sister's birthday coming up soon, and it seemed a good opportunity to try this.  I have never had Hamelman's book in hand, and have not baked this loaf before, so I followed Shiao-Ping's excellent instructions for this bake. My only departures were to blend my own flours from home-milled hard red ww and hard white ww plus KA AP flours,  to extend the bulk…

• 
  Sugarlaws

• pasta with tomatoes and mozzarella

  katy

  8 Feb 2010 | 5:13 am

  Sometimes the simplest meals are the best. Really, when you have pasta, chicken, good cheese and tomatoes, do you really need much else? Probably not. This site has been really focused on dessert recipes lately, and while I love a great recipe for candy or cookies or cake as much as the next girl (probably more, in fact), every once in a while I have to throw in something healthy and substantial. Also, for those of you who commented on last week’s Splurge or Steal post, the “Steal” cocktail ring is the one on the right! It’s $4.80 from Forever 21. The other is gorgeous…

• style: splurge or steal?

  katy

  4 Feb 2010 | 5:35 am

  Here’s a fun one I haven’t done in a while:  Splurge or Steal? One of these adorable cocktail rings is $90, the other is under $5.  Can you guess which is which? If you can, leave a message in the comments.   I’ll post the answer next week!

• style: rodarte for target

  katy

  1 Feb 2010 | 8:10 am

  I figured I should post this before everyone forgets all about the Rodarte line for Target!  The weekend that this line came out, I literally bought everything I could get my hands on.  I got basically every dress they made, some in multiple colors.  And then they came.  And I tried them on.  And every single one of them went back to the store. I know.  I should probably have sold them on ebay, but I just wanted to be rid of them — I was so excited for this line, and almost everything looked awful.  But this cardigan alone probably redeems the line — I wear it all the time,…

• peppermint meringues

  katy

  29 Jan 2010 | 6:27 pm

  I have found the secret to perfect meringues, every single time.  No more worries about humidity or temperature, no more whipping and whipping until you’re blue in the face, only to produce soft peaks.  And as an added bonus, no more worries about eggs expiring in your fridge. Because my secret to meringues is so painfully obvious:  egg white powder.  I actually mentioned it in my last recipe post, because I used it for royal icing, in which the egg whites are never cooked.  But ever since then, whenever I have a recipe that calls for whipped egg whites, guess what makes my life so…

• style: cozy sweater

  katy

  25 Jan 2010 | 4:28 am

  I bought this sweater at BCBG during Fashion’s Night Out this fall, and even after a few glasses of champagne, I could tell it was an excellent purchase.  I’ve gotten so much use out of it — it’s comfortable, great for the weekends, and I get compliments every time I wear it.  Really, all I need now is for it to get warm enough to wear this instead of a jacket — I’m counting the days. BCBG oversize sweater, Splendid leggings, Zara tank top and boots.

• 
  My Sweet and Saucy

• Valentine’s Day Sugar Cookies

  admin

  6 Feb 2010 | 7:15 pm

  Of course I wanted to get these photos up sooner, but the shop has been quite busy this week, so I’m squeezing them in right now! Before I show off the yummy sugar cookies I thought I would give you a sneak peak of the gorgeous photos that Sarah K Chen captured last week at her Blush Boudoir shoot that Linda Ly, from Grand Soriees, styled.  They asked me if I would like to send some sexy treats along with them and of course I couldn’t pass up the opportunity.  Here are just two photos from the shoot, but definitely check out her blog for more gorgeous photos! Aren’t they…

• Do-It-Yourself Valentine’s Day Treats Featured on Brides.com

  admin

  4 Feb 2010 | 11:14 am

  I was very excited last week when I got an email from Brides.com asking me if I would like to contribute a fun and easy D0-It-Yourself treat for their readers!  Of course I said yes right away and went to work.  Over at our shop our delicious cake lollipops are always quite the hit and so I wanted to play off that idea, but make it a little more reader friendly. So instead of having to go through the whole process of make the actual cake pops I thought donut holes would be a great substitute. So if you are in for an easy and yummy treat for Valentine’s Day definitely go over and check…

• Valentine’s Day Cupcakes

  admin

  2 Feb 2010 | 10:12 pm

  Well it’s that time of year!  Love is in the air and here at Sweet & Saucy Shop we are trying to help you show that love to those around you with some yummy treats that will put a smile on their face!  I had a lot of fun creating some new looks for Valentine Day treats and am excited to share them with you. First up custom designed cupcakes.  We are selling the jewel accent cupcakes in packs of two for $8, packs of 4 for $16, packs of 6 for $24, and packs of 12 for $48.  The sugar flower cupcakes are $10 each. For our mini cupcakes we are adding fun conversation hearts to them…

• A Proposal & Wedding

  admin

  25 Jan 2010 | 12:26 am

  Well a lot of fun things have been happening at the shop recently!  A few months back the sweetest guy ever, Devin, emailed me asking if I was possibly up for him proposing to his girlfriend Kristen at our shop.  He said Kristen was a big fan of the blog and lover of sweets like me, so of course without thinking twice I said a big YES!  Time went by and Devin kept me in the loop with his plans of them flying to California and his thoughts on how to propose.  He designed the gorgeous ring himself and wanted me to make a cake with some of the design elements incorporated into it.  We set…

• An Eventful Post

  admin

  15 Jan 2010 | 11:09 am

  Well as you probably know these kind of posts come up every couple months when I have so many small events that I want to feature, so I cram them all together into one large, mega post!  There is a lot of eye candy coming up, so definitely let me know what’s your favorite!  First off I recently got to do a wedding with Jesi Haack Weddings & Sarah K Chen at The Marvimon House (which I LOVE).  I met Jessica, the bride, at The White Dress in Cornona Del Mar when we did a wedding showcase there and we definitely hit it off.  She told me her and her fiance, Curt, wanted to have an…

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  Jenny Bakes

• Daring Bakers January 2010 - Nanaimo Bars

  28 Jan 2010 | 8:04 pm

  Daring Bakers January 2010 - Nanaimo Bars Originally uploaded by watchjennybake. The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca. I'm a little late posting this, but these were quick to assemble. I used hazelnuts instead of almonds but otherwise followed the recipe as is! These are sweet, way too sweet for me, and even an extra sprinkling of nuts on top didn't do much to cut it down. I will be bringing…

• Cookbook Review - The Craft of Baking

  18 Jan 2010 | 11:28 am

  Tropical Nougat Closeup Originally uploaded by watchjennybake. I really like the perspective of Karen DeMasco and Mindy Fox in The Craft of Baking, where the baker is urged to make their own versions of the recipes they have provided. I took that idea and ran with it for two of the recipes in the book. The hardest part was narrowing down which recipes to start with!In general, the recipes are creative and a little trendy, which is good for a baker like me who doesn't simply want one more chocolate chip cookie recipe. You will find 'salted' and 'browned butter' spins on recipes, as well as…

• JennyBakes 2010 Culinary Resolutions

  2 Jan 2010 | 8:02 am

  I got this idea from the guys over at The Bitten Word, and thought it was brilliant. I don't do well on resolutions in general, but I thought culinary ones would be some good goals to try to accomplish in 2010.1. Make the third of the laminate doughs. I have made danish pastry (twice, actually) as well as puff pastry. 2010 will be the year I tackle croissants!2. Bread baking - I was given The Bread Baker's Apprentice for Christmas and I am so excited to get started. Looking back on several Daring Bakers Challenges, I have made his lavash, pizza dough (I make this all the time now!), and…

• Cookbook Review - The Gingerbread Architect

  30 Dec 2009 | 9:37 am

  Simple gingerbread houses are fairly easy to create with a hand-drawn template, but when it came time to make my gingerbread house for the December Daring Bakers Challenge, I knew I wanted to do something a little more. At just the perfect time, I received a copy of The Gingerbread Architect: Recipes and Blueprints for Twelve Classic American Homes by Susan Matheson and Lauren Chattman. Half the book is full of recipes for gingerbread and other necessities like royal icing, glossy photos of the twelve homes, as well as information on the architectural features included in each house. As…

• Daring Bakers December 2009 - Gingerbread Houses

  27 Dec 2009 | 4:14 pm

  Side view Originally uploaded by watchjennybake. The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.I was excited to see this challenge, because I have never made a gingerbread house. I live less than an hour from Asheville, North Carolina, and often go up to see the winners of the National Gingerbread House Competition…

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  Real Baking with Rose Levy Beranbaum

• Got Snow!

  7 Feb 2010 | 6:30 am

  1 1/2 ounces vodka 1 1/2 ounces Boyajian pomegranate concentrate lots of new fallen snow spooned over it Note: You can also try frozen pomegranate concentrate or pomegranate juice added to taste but the Boyajian variety is fantastic!

• Meatballs & Spaghetti

  6 Feb 2010 | 6:30 am

  Did you know that not all plastic bags can be boiled? Only the ones designed for that purpose such as these bags from FoodSaver vacuumer. It took me years to figure out that when I vacuum pack my meatballs in tomato sauce I can reheat them along with the spaghetti right in the bag! A good quality vacuum machine is an indispensable piece of equipment in my kitchens. You wouldn't believe how much it increases the life-span of ingredients in the freezer.

• Cake Craving

  5 Feb 2010 | 6:30 am

  I just can't stop finding an excuse to make The Golden Almond Lemon Cake from the new book. Today's excuse is to try out the elegant new Nordicware fluted tube pan introduced to us by Raymond on his blog as part of the Heavenly Cake Bake Along. One of my favorite things about these deeply fluted tube pans is how amazing it looks when cut:

• Out-Cakes from Rose's Heavenly Cakes: Five Cakes

  3 Feb 2010 | 6:30 am

  In response to a request from Susan for photos of the few cakes that were not pictured in the new book we have combed through our photo files and came up with some photos that while not perfectly styled shots will at least serve to show the textures of most of those cakes and/or frostings. A snippet of the White Velvet cake with Milk Chocolate Ganache Génoise Très Café Coconut Cheesecake Marble Velvet The cake on the left was baked in a silicone pan. The one on the right was baked in a cast aluminum pan. The difference in color of the chocolate swirl is only a function of how much batter…

• Doggy Bag Fit for a Piggy: Moi!

  2 Feb 2010 | 6:30 am

  When I saw Gael Green's writeup on her blog Fork Play on Danny Meyer's newest restaurant Maialino in the Grammercy Park Hotel I lost no time in making a dinner reservation to enjoy the suckling pig from which the restaurant derived its name. I always knew in my heart that pig potential was far greater than any rendition I had yet to experience--after all, that Chinese farmer and son in Charles Lamb's tale had to have a better reason to burn down their farm than the dry flavorless meat suckling pig so often turns out to be. Yes!!! Braised in rosemary, garlic, and white wine, with crackling…

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  Nosh With Me

• Salted Butter Caramels

  Hilary

  7 Feb 2010 | 7:31 pm

  As we’ve discussed before, salt and caramel are one of the best combinations ever. Ever. Ever. Ever. EVER. And these caramels may just be the best ever. You should go make them now. Seriously. I know what you’re saying, “I don’t want to use corn syrup, blah blah blah.” Well, David has some alternatives to [...]

• Cookbook Giveaway!

  Hilary

  21 Jan 2010 | 3:27 pm

  Remember those delicious Barcelona Brownies I posted about recently? Well, they came from the Rose’s Heavenly Cakes cookbook by Rose Levy Beranbaum, and the kind people at SpruceTV.com gave me an extra copy to give away to one of my readers. The book is filled with gorgeous photos and delicious recipes, and is one you [...]

• Penuche

  Hilary

  20 Jan 2010 | 10:48 am

  I originally saw this recipe over at Baking With Dynamite and immediately knew I wanted to make it. I love brown sugar, I love fudge, what’s not to like, right? RIGHT. This stuff is good. And apparently I’m the only person who has never heard of penuche. I brought the reject pieces into the office [...]

• Barcelona Brownies

  Hilary

  12 Jan 2010 | 4:40 pm

  When I was offered a copy of Rose’s Heavenly Cakes, I jumped at the chance to take it. It’s written by Rose Levy Beranbaum (think The Cake Bible) so I knew would be filled with amazing recipes, and each recipe has a photo which is something I love. I hate not knowing what the finished [...]

• Chocolate Crackles

  Hilary

  9 Jan 2010 | 10:55 am

  The last time my friend Jess came to visit me from Australia, I introduced her to Rice Krispies Treats. She in turn couldn’t wait to introduce me to Chocolate Crackles (like Rice Krispies Treats, the Chocolate Crackles recipe is on the back of the Rice Bubbles (what Kellogg’s calls Rice Krispies there) box. However, she [...]

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  Baking and Books

• The Best Thing I Ever Baked – Baby News!

  Ari

  30 Jan 2010 | 4:52 pm

  Life was a whirlwind of activity these past few weeks and blogging took a bit of a backseat while I prepared things at work for my maternity leave. People kept on telling me that first babies are "always late" and that I shouldn't worry about having everything ready to go before our due date on the 27th, but I had a feeling our little man wasn't going to wait that long to make an appearance...

• Plain Jane Sweet Chocolate Rolls with Diced Apricots and Raisins

  Ari

  28 Dec 2009 | 10:11 am

  Although I haven't posted in about a month, believe it or not my days have been filled with foodie thoughts. I've been leafing through old issues of Saveur, bookmarking recipes in Everyday Food, and spending far more time than is healthy ogling things in my newest cookbooks: Savory Baking and Rustic Fruit Desserts. But when it came time to take these inspirations and make them manifest in my kitchen? That's when I ended up in the nursery sorting baby clothes, or searching the internet for the perfect nightlight, or freaking myself out by reading books about caring for a newborn - all of which…

• Gingerbread Pear Cake (And the History of Gingerbread)

  Ari

  25 Nov 2009 | 7:13 am

  Gingerbread is one of those holiday treats that shouldn't be restricted to the months of November and December. Don't you agree? And yet, it does have a special appeal during the cooler months. There's nothing quite like beginning a crisp November morning with a confectioner's sugar dusted piece of gingerbread, perhaps served with a dollop of whipped cream and a hot cup of coffee. Mmm mmm. I sometimes wonder how foods became associated with particular seasons. Gingerbread, for instance, originated in the kitchens of ancient Greeks and Egyptians for ceremonial purposes and was brought back to…

• Feast-Worthy Buttermilk Biscuits (Plus, 30 Thanksgiving Recipe Ideas)

  Ari

  19 Nov 2009 | 11:17 am

  Quick announcement: My Apple Cobbler recipe (the one the won my husband's heart even though I set his kitchen on fire) is among the many delicious entries in Bon Appetit's Holiday Bake Off contest. Would you vote for it in the Miscellaneous Dessert category? In order to submit your vote simply log into Bon Appetit (or create a free account if you don't have one) then click here to be taken to the voting page. Thank you! :) Thanksgiving is right around the corner and for me that means two things: lots of baking/cooking and watching holiday movies on infinite loop. Holiday films are something…

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  Baking Bites

• Two Bite Chocolate Cream Pies

  Nicole

  8 Feb 2010 | 3:46 pm

  While there is nothing like a full-sized cake or pie, there is something very appealing about little desserts. They’re cute - a shrunken down version of their full-sized cousins - and can pack in a lot of flavor. Best of all, you can usually eat more than one without feeling guilty. So I’m easily tempted by miniature versions of desserts, and when I saw a picture of some miniature chocolate cream pies in a recent issue of Sunset magazine, I wanted to give them a try. A few tweaks to the original recipe and I had a whole batch of tasty, mini cream pies to enjoy! These little pies…

• Truffles: 50 Deliciously Decadent Homemade Chocolate Treats

  Nicole

  8 Feb 2010 | 7:34 am

  Truffles are not particularly difficult things to make when it comes to crafting candies and chocolates. This means that they’re a great choice for a fancy treat that you can make at home with just a little bit of practice. What can be difficult about making truffles is making them truly exceptional, but with a little bit of guidance, you can make yours just as gourmet as any you can find at an upscale chocolatier. Truffles: 50 Deliciously Decadent Homemade Chocolate Treats is a cookbook that happens to offer up just that guidance, with 50 recipes for all different types of truffles.

• Cinnamon Raisin Bread

  Nicole

  5 Feb 2010 | 3:09 pm

  A slice of toast is always a great complement to breakfast foods, especially egg dishes, whether I’m eating at home or out at a diner. Whole wheat and sourdough make great toast, but I would have to say that cinnamon raisin bread makes better toast still. Most cinnamon raisin bread - including this homemade cinnamon raisin bread - has a buttery, sweet flavor to it to begin with and is just dense enough to soak up a lot of butter when you slather it onto a freshly toasted slice. It’s a small indulgence, but a good one. Homemade cinnamon raisin bread is a great thing to make because…

• Wilton Heart Tasty Fill Cake Set

  Nicole

  5 Feb 2010 | 7:02 am

  You don’t need a specialty pan to bake a cake shaped like a heart. All you really need is a sharp knife and a regular cake pan and you can simply trim down a round or square cake to be a little more romantic. This is an easy fix if your kitchen space is limited and you don’t want to clutter it up with pans you don’t use often enough. If you do have room for another pan that would be ideal for Valentine’s Day and other romantic occasions, try picking up the Wilton Heart Tasty Fill Cake Set instead of an ordinary heart-shaped pan. The Wilton Heart Tasty Fill Cake Set…

• How to decorate a dessert plate

  Nicole

  4 Feb 2010 | 2:25 pm

  A piece of cake can look a bit lonely on a plate all by itself. Dressing up the plate with a little garnish or a little sauce can go a long way in making a plain chocolate cake look like something very special - perfect for a romantic dinner, a dinner party or just when you want to do something nice for yourself. Adding a few fresh berries or a small dollop of whipped cream is the easiest way to add to the presentation. A sprig of mint looks nice on chocolate desserts and ice creams. But these are simple garnishes, and to really make an impact, you’ll want to add a swirl of sauce or a…

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  Cream Puffs In Venice

• Magazine Mondays: Dip! Or Spread!

  admin

  8 Feb 2010 | 5:37 pm

  And Magazine Mondays is back! I missed last week’s edition and I have a lot of entries this week so I’m anxious to get at it! But before I do, I want to share my own entry for MM: Eggplant Dip … or spread … depending on how you look at it! We had the family over on Sunday to eat a huge meal and also watch the Superbowl. I know next-to-nothing about American football but I must admit I did get caught up in the excitement of the game towards the end. I love an underdog as much as the next person and was happy to see the New Orleans Saints win. Hope they’re enjoying…

• “Step Away From the Nutella!”

  admin

  5 Feb 2010 | 6:25 am

  I consider myself a fairly generous person, especially when it comes to baking. I love to share. Except for Nutella. Don’t touch my Nutella. Seriously. I will threaten anyone, even those I love dearly, with infinite pain if I catch them even eyeing my Nutella supply. Generally, an early warning system kicks in whereby I will give the person-in-question/potential victim the chance to escape in one piece. “Step away from the Nutella!” Should that warning go unheeded, I am not to be held responsible for the outcome, regardless of how ugly. This deep devotion to Nutella extends…

• Wrap Me in Cake

  admin

  1 Feb 2010 | 11:30 pm

  I am a four-season child. By that I mean I have to live somewhere that has four distinct seasons. I can appreciate the allure of a place that is sunny and warm all year long, perhaps I might even visit said place for some rest or relaxation, but to live there permanently? Don’t think so. Spring is pretty. I love watching as nature wakes itself up from its long sleep, but after a few weeks I become impatient for the summer heat that means our garden’s bounty will soon be ready. And while I love eating the fruits of that garden, in the midst of Toronto’s hazy, humid summer…

• The Daring Bakers Go to the Olympics!

  admin

  28 Jan 2010 | 5:30 pm

  The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca. Okay. So I’m exaggerating just a bit. The Daring Bakers aren’t actually physically going to the 2010 Olympics in Vancouver but we’re definitely going in spirit with the January 2010 Daring Baker’s challenge. Lauren, who is one of the sweetest girls, decided to put her Canadian pride on display by choosing a very…

• Magazine Mondays: I Got Nothin’!

  admin

  25 Jan 2010 | 4:39 pm

  For the first time in Magazine Mondays history, I got nothin’ for ya! The cupcakes pictured above are actually a variation on a recipe that I presented in an older MM post. It’s been pretty busy since the new year and I haven’t had a lot of time to hit that magazine pile. Happily, though, I’ve had so many entries for MM that I didn’t want to skip a week. All those people who’ve won a victory in the war against out-of-control magazine stacks deserve their moment in the sun. Here are all the MM champs: Nova of Raining Potatoes made Peanut Butter and Chocolate…

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  Cupcake Project

• Digital Kitchen Scale Giveaway - Guess the Weight

  5 Feb 2010 | 9:42 am

  Ladies and gentlemen, boys and girls, children of all ages*, step right up and guess the weight of this piece of chocolate for a chance to win an EatSmart Precision Pro - Multifunction Digital Kitchen Scale.Leave a comment by 11:59 PM CST on Tuesday, February 9 with your email address and a guess (you can guess in grams, ounces, pounds, or kilograms). The closest guess wins! If more than one person guesses correctly, I will randomly select the winner from everyone who guessed correctly.More About The EatSmart Precision Pro - Multifunction Digital KitchenJudging by the Guidebook to Calorie…

• The Ultimate Truffle Cupcake

  1 Feb 2010 | 6:00 pm

  The Ultimate Truffle Cupcake experience begins with the smell - as the cupcake comes close to your sniffer, a waft of truffle - the fungi kind - hits you hard (Yes, I called it a sniffer; I have a five month old.). You begin to wonder, "Is this a dessert or an Italian entree?" As you take a bite, you reach the rich dark chocolate first. The truffle flavor isn't quite as strong as you would have guessed. Then, the cake itself makes you pause. You realize that while it's a chocolate cake, it's clearly sweetened with honey. It starts to feel like comfort food. But, wait... there is that truffle…

• Vosges Chocolate Truffles

  29 Jan 2010 | 10:00 am

  The other day, I participated in a hamburger tasting (Andrew Mark Veety's quest to find the best hamburger in St. Louis). One of the tasters was Riverfront Times blogger Kelli Best-Oliver. In writing up the event, she described her perfect restaurant hamburger: "Basically, I want restaurants to make the burger I make at home better than me." If I took this description and applied it to truffles, my perfect truffle would be a Vosges chocolate truffle. While I don't often make truffles at home (OK - I've only made homemade truffles once), Vosges does truffles the way that I would make them…

• Truffle Honey for Your Honey

  26 Jan 2010 | 3:56 pm

  Chocolate truffles in a heart-shaped box are a Valentine's Day staple. In fact, I'll be telling you about some of my favorite chocolate truffles in my next post. However, if you are looking for something different for your honey this Valentine's Day, consider the other variety of truffle - fungi! Specifically, I recommend getting your sweet thing a jar of truffle honey.I first experienced truffle honey during a trip to a local restaurant, FIVE Bistro. FIVE serves truffle honey with its cheese plates; that in itself is a reason to go to there. The salty cheese dunked in sweet honey with the…

• Lamington Cupcakes - Cupcake Cubes Frosted on All Sides

  22 Jan 2010 | 12:57 pm

  "Think Lamingtons," said Peter of Delicious Delicious Delicious at the conclusion of an email he sent urging me to enter his blog contest, Re-inventing the Lamington. Before I could re-invent the Lamington, I had to find out just what a Lamington was!What are Lamingtons?If you are in Austrialia or New Zealand, you probably find it funny that I need to ask what Lamingtons are. In Australia, there is even a National Lamington Day, which falls on July 21.Lamingtons are a sponge cake or butter cake cut into cubes, dipped in chocolate, and then dipped in dessicated coconut (read more in the…

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  David Lebovitz

• The Truffle Market in Lalbenque

  David

  7 Feb 2010 | 7:52 am

  Even though we live in a globalized world, I'm always surprised by how many people want to make or eat anything, and everything, no matter where they live. Whether or not it makes sense. Take Parisian macarons. In the last year or so, they've become the new cupcake and not a week goes by when I don't get a message about someone freaking out and wondering why the top of someone's batch of macarons cracked, or where someone can get real, honest-to-goodness French macarons in Podunk. Like a Parisian baguette or a croissant, if you want any of those things, you should just come to Paris and have…

• Chocolate-Hazelnut Spread

  David

  4 Feb 2010 | 2:17 am

  I'm probably not the sharpest knife in the drawer, because about a decade ago, I met two guys who were planning to start a bean-to-bar chocolate company in America. And I remember thinking, "Hoo-boy, are these nut-jobs going to lose their shirts! Who in America cares that much about chocolate?" Fast-forward to a few years later, and Scharffen Berger chocolate became a huge hit, challenging, and changing the way Americans thought about chocolate. It was eventually sold for a substantial sum of money, and the rest is history. And I'm living in a drafty, two room rooftop apartment where getting…

• Truffle Hunting

  David

  1 Feb 2010 | 12:04 am

  It's not all fun and frolic—and chocolate—around here. Aside from dealing with banks that limit access to your own money, or scratching your head when the France Telecom representative tells you that it's going to cost you a mere €465 to keep your mobile number if you change to another one of their other phone plans (although it was a stretch to even get there; his first response was, "Yes. It is not possible"), believe it or not, there are some less-than-pastoral things about life here. One of them is not Tuber melanosporum, or black truffles, which as far as I'm concerned more…

• Sugar-Crusted Popovers

  David

  29 Jan 2010 | 9:59 am

  I'm not one to easily back down from an argument, especially when it comes to anything food-related. (Well, except about whether brownies should have nuts or not. That's just something I just can't get worked up about, as much as some people do.) Recently I was having a bit of a disagreement with someone particularly stubborn about the role of fat in cooking. I believe fat is fine, but should be used where it makes a difference. For example, milk is better in hot chocolate than cream, as the heavy richness of the cream overwhelms the taste of the bittersweet chocolate. And I don't think…

• Salted Butter Caramels

  David

  26 Jan 2010 | 12:22 pm

  I had a wee bit of a dilemma recently. In my refrigerator was a half-jar of crème fraîche, that I had to use up before I left for a recent vacation on the beach. I'd been thinking about making caramels with it, but I also knew that I would be slipping on a swimsuit within a few weeks. And being alone in my apartment with an open jar of ultra-rich crème fraîche was probably not a good idea. So what did I do? I hemmed and hawed about it, until I channeled my mother, who would have flipped out if I tossed away the rest of the crème fraîche. (Or anything, for that matter.) Continue reading…

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  Jim's Chocolate Mission

• February 9th: Moser Roth Mousse au Chocolat Classic

  Jim

  8 Feb 2010 | 11:00 pm

  Kcal 215 Fat 17.4g Fat(sats) 11.0g Carbs 11.9g (per 37.5g tablet)At the back of 2009 I was sent a package of chocolates from Germany from ChocolateMission reader Susie. In the selection she was so kind enough to include several Moser Roth Mousse bars, the first of which I reviewed in January the Moser Roth Mousse au Lait Noisette (See HERE). A few weeks on and I have been trying another variant from the range in the form of this Mousse au Chocolat Classic which on pack is described as 'Edel-Bitterschockolade mit Mousse au Chocolat-Fullung' ... that is dark chocolate with a chocolate mousse…

• February 8th: Hotel Chocolat The Magnificent Chocolate Heart

  Jim

  7 Feb 2010 | 11:00 pm

  Spend £15 @ Hotel Chocolat and get 10% with the code JIMVAL10Kcal ??? Fat ??? Fat(sats) ??? Carbs ???Rounding off the Hotel Chocolat Valentines Day chocolate reviews this year I today bring you my views on their 'Magnificent Heart - Fruit & Nut Bliss' product. This monster chocolate heart was similar in stature to the 'Heart Strings' chocolate that I reviewed last year (See Here) and came described as a 'dark chocolate heart with raisins, cherries, hazelnuts and pecans'. Given that this hefty heart retails for £28 in the Hotel Chocolat store (See HERE) it was going to have to be…

• February 7th: Mr Bunbury Biscuit Cakes

  Jim

  6 Feb 2010 | 11:00 pm

  Kcal 180 Fat 11.8g Fat(sats) 6.7g Carbs 16.6g (per cake)Poor old Mr Bunbury has taken a bit of a beating on ChocolateMission in the past few weeks but that hasn't stopped me parting with yet more of my hard earned pennies to try the last of the three offerings from his range. Having tried the Mr Bunbury Millionaire Shortbread's and Madagascan Brownies I today took on his 'Biscuit Cakes' which just like the rest are also produced not too far from me in Kingston Upon Thames, Surrey. These Biscuit Cakes came described on-pack as 'digestive biscuit cakes crammed with raisins and positively bathed…

• February 6th: '7Days of Chocolate Reviews - Edition 32

  Jim

  5 Feb 2010 | 11:00 pm

  ### Jim's Corner & QOTW ###Hi All,I hope you are all doing well. I seemingly say this every week but it has been a very busy week on the site with a certain Valentines range attracting quite a lot of attention.The range I am talking about above would just so happen to be the Thorntons' Feb 14th goodies I reviewed HERE & HERE. In addition to those Valentines Day products I also reviewed the Hotel Chocolat Melting Hearts ... See HERE ...thankfully they were an awful lot better. Also featured on the site this week the Galaxy Bubbles made its internet review debut ... See HERE ... please…

• February 5th: Thorntons Lovebirdsxx

  Jim

  4 Feb 2010 | 11:00 pm

  Kcal 538 Fat 32.6g Fat(sats) 19.7g Carbs 53.6g (per 100.0g)First off I would like to apologise to all the readers who logged on to the site today expecting to read yet another light hearted and informative chocolate review ... I am afraid today you get more of half review, half rant! At heart of matters today this Thorntons Lovebirdsxx offering takes centre stage and it can billed as a product constituting of 'two milk chocolate lovebirds decorated with dark and white chocolate with a smooth chocolate heart truffle'.Together the birds and single truffle piece weighed in at 170.0g and would…

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  Cookie baker lynn

• New and Exciting

  8 Feb 2010 | 4:06 pm

  I'm really not good at keeping secrets. I say, in all earnestness, "Go ahead and tell me. I won't tell anyone." But if it's a great, big, fun, exciting secret, it fizzes away inside of me till I feel like I'll pop if I don't tell.Well, I've got two red hot secrets that I've been sitting on and the time has finally come that I can announce them to the world.Number one, and most important, is that my daughter is expecting. She and her husband bought a house last year and with the nest all set up, she's ready to bring a little one into it. So look for a lag in blogging later this summer. And…

• Thinking of Dessert

  6 Feb 2010 | 5:50 am

  Being a food blogger is terrific because it provides me with an excellent excuse to make tons of fabulous desserts. Any whim for cake, brownies, cookies, cupcakes can be indulged, because "I need something to post." The drawback to this great system of rationale is that when I'm craving something I've already posted, I have no reason to make it again. It feels like a waste to make something that I can't blog. So what was I to do when I started craving creme brulée? You know how it goes, you have a passing thought. "Hmm, Creme Brulée. I really like Creme Brulée." Then you move on. Then the…

• Healthy Changes

  31 Jan 2010 | 1:49 pm

  January was the month for starting fresh, making good choices, and committing to taking care of yourself. I'm all for that. But it's always easier to make the resolution than to keep it up. February is the month of follow-through for the resolutions, and that can be a lot tougher.I have many healthy habits already in place (exercising, cutting back on diet Coke, eating more veggies), but I know I have room for improvement. Certainly, when Mr. White Flour and Mrs. White Sugar are your best friends, there is room for improvement. Now, don't get alarmed! I'm not swearing off my best friends.

• Poultritarian

  29 Jan 2010 | 5:39 am

  My father used to be an avid hunter. Every fall he and his hunting buddies would don their vibrant orange vests and head off to the hills in hopes of bringing home a deer. On a good year (in my opinion), they would come home empty-handed. On a bad year (in my opinion), there would be a bloody carcass on the back porch to horrify me and my friends as the men skinned and butchered the deer.I understand that it wasn't the thrill of the hunt that lured my father to the mountains every year. It was economic necessity. The single salary of a teacher doesn't stretch far for a family of 5 and having…

• My Chocolate Signature

  26 Jan 2010 | 7:05 am

  My cookbooks are littered with commentary on the recipes I've tried. I scribble little notes in pencil in the margins and it always surprises me to stumble upon a comment like "Excellent! The family loved it. Jan '87" If it was so great, why didn't I ever make it again? A lot of recipes are like that. But a few are the ones I turn to again and again.This cake recipe was given to me by a girlfriend in high school and since that time I've made it so many times I could probably make it in my sleep. I've taken it to block parties and showers, made it for birthdays, girl-friend nights, and slumber…

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  CakeJournal

• Small gum paste roses

  Louise

  3 Feb 2010 | 12:48 am

  I just wanted to show you a little sneak peek of my next cake project. I will be using these small gum paste roses for a very special Valentine’s cake this year. But you will have to wait to see the final result. For those who have asked about a tutorial please see this rose tutorial. Happy [...]

• How to make a race car cake topper

  Louise

  28 Jan 2010 | 3:36 am

  I have received many requests on the race car cake toppers that was on my sons birthday cake last year. So here is my tutorial on how to make a race car cake topper. It is made out of gum paste, but I have used store bought black rolled fondant for the wheels and the helmet. TIP: [...]

• Cookie Swap book review

  Louise

  15 Jan 2010 | 3:37 pm

  I have been lucky to receive a free copy of the Cookie Swap: Creative Treats to Share Throughout the Year book. The book immediately caught my attention, as I have never hold a cookie swap party, or been to a cookie swap party before. So I was very curious to see what this book was [...]

• How to make a five petal fantasy flower

  Louise

  1 Jan 2010 | 8:58 am

  In this tutorial I want to show you how to make a five petal fantasy flower. The flower is inspired by a pink flower broche that I have. You can of course change the color of the flower, so that it match your color scheme. Remember that the flower stamens are inedible, so you need to [...]

• My Gingerbread house 2009

  Louise

  24 Dec 2009 | 3:31 am

  This year I wanted to make my Gingerbread house a little more “simple”, only decorating it with white royal icing. I have used different styles of piping details inspired by the Gingerbread houses from Martha Stewart. It is very Scandinavian, I think Like last year, I have added electric lights inside the house and [...]

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  Ice Cream Ireland

• It’s Time To Change the Debate

  Kieran

  2 Feb 2010 | 11:15 am

   Last night, on RTE’s Frontline program, there was a discussion of whether it made sense to buy Irish foods, or whether it made sense to shop in the North, which is cheaper. John McKenna spoke up for supporting Irish foods and used some strong language in making his points. There were some angry farmers, an amazing number of regular people saying they wanted to support Irish (including some on the dole), and of course there was the usual retail bashing. Eddie Hobbes mocked the notion of buying Irish, saying the best thing for the economy was for everyone to buy in the North so…

• Around Dingle With a Paunch

  Kieran

  30 Jan 2010 | 5:21 am

  Click here to view the embedded video. I came across this video on a very cool blog: Around Britain with a Paunch. I think it’s a nice tour (see the original post for more). Naturally quite thrilled to see we’re included! Bookmark to (click here): Hide Sites

• Two Tips from Dublin

  Kieran

  29 Jan 2010 | 8:14 am

  I apologise about lack of photos, but somehow I managed to head to Dublin without a charged battery for my camera. However, I did have two memorable food experiences I wished to pass on: 1. Third Floor Espresso – 54 Middle Abbey Street. First and most important – THEY ARE ON THE GROUND FLOOR, NOT ON THE THIRD FLOOR! Barista Colin Harmon is far more obsessive than we will ever be – in a good way. He really, really cares about coffee, and we give him top marks for care, attention, and delivery of great smooth coffees without the burnt and bitter taste unfortunately found at so…

• The Things That Keep Us Going

  Kieran

  22 Jan 2010 | 5:03 am

   Running a business, especially in these times can be a challenge. There are always stresses and worries – what will the future bring? For us, our customers have always been the rock upon which everything is based, and they bring us so much joy (and hopefully we reciprocate!)  Reading something like this from Imen over at Married an Irish Farmer gives us all here at Murphys such a lift. Never under estimate the power of a compliment and how good it can make everybody feel, especially on a rainy winter’s day.  The rain will lift, the cold will pass, the days will…

• Nominations Open for Blog Awards

  Kieran

  18 Jan 2010 | 7:49 am

  I’ve just noticed that nominations are open for the 2010 Irish Blog Awards, so head on over and nominate away! Technorati Tags: Irish Blog Awards, Awards, Irish, 2010 Bookmark to (click here): Hide Sites

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  BLAKE MAKES

• Eating + Blogging Mardi Gras 2010

  Blake

  5 Feb 2010 | 6:48 pm

  I’ll be blogging here and over on MyMardiGrasExperience.com this Mardi Gras 2010. Stay tuned!

• Atlanta’s Sublime Doughnuts. Twelve Is Tough.

  Blake

  1 Feb 2010 | 1:04 am

  On a business trip to Atlanta a few weeks ago, I went to dinner with my friends, Dave and Molly. I plan to blog about the dinner next week (we ate at Bacchanalia), but for now, I want to share with you the doughnuts you see above from Sublime Doughnuts in Atlanta. Unfortunately, at post time, the Sublime Web site was down, so you’ll have to settle for a Yelp link instead. If heaven is a place on Earth, that place was inside this bakery box filled with twelve of the most ecclectic doughnut flavors I could have ever imagined. Before we dive into the dough, however, let’s think…

• Hello, you big beautiful bird.

  Blake

  26 Nov 2009 | 9:24 am

  Mommer made this turkey in an oven bag. It’s resting now, so we can’t eat it, yet. Unfortunately, a turkey wing has mysteriously disappeared…unfortunately. If you happen to see it, just keep it to yourself.

• Many, Mini Chocolate Chip Pecan Pies

  Blake

  26 Nov 2009 | 6:28 am

  Hello, Blake Makers and Happy Thanksgiving! We’ve got lots of food in the oven. Desserts are done. We’re having mini chocolate chip pecan pies (below), and pumpkin banana mousse tart (you’ll see that a little bit later). The turkey’s cooking. The dressing’s done. The plethora of casseroles are done. Fill your bellies today. Gobble. Gobble.

• Will Alinea Deliver?

  Blake

  4 Sep 2009 | 6:28 am

  We landed in Chicago last night, and got to the hotel around 9pm. We were tired, and still getting our bearings, so we ordered room service. It’s Friday morning, and all I can think about is Alinea for dinner tonight. But, I have a bad habit of over-hyping things in my head, which usually makes an above-average experience seem mediocre. Will this happen at Alinea tonight? I’m convinced it won’t. In fact, I think it’s going to be the best meal of my life. It will be. I really believe that. Really. I mean it. It better be. Topolobampo for lunch today, hopefully the Black…

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  Simply Sweets Blog

• Princess Kayleigh Ann and Princess Sophia { Princess Castle Cakes }

  2 Feb 2010 | 8:31 pm

  Two more of our very popular princess castle cakes. The first is the largest one we've done yet - an 8 inch round and 10 inch square for a 1st birthday cake. We had done chocolate dipped party favors for Kayleigh's baby shower so we were excited to have the chance to make her first birthday cake. The Princess Sophia cake was done for a 2nd birthday celebration. We always ask our customers if they want to make any changes to the design or color scheme but they always seem to love it just the way it is!

• Heart Cupcakes

  2 Feb 2010 | 8:24 pm

  heart cupcakes, originally uploaded by Simply Sweets. We created several dozen regular and minicupcakes topped with red hearts for a foster agency's family get together event. Cupcakes were selected because they're easy to serve and kids love them!

• pink and green glittery Happy Birthday mini cupcakes

  2 Feb 2010 | 8:23 pm

  pink and green glittery Happy Birthday mini cupcakes, originally uploaded by Simply Sweets. Our very popular glitter cupcakes done on mini cupcakes. We also did a few cupcakes iced with fondant imprinted with a Happy Birthday message. These cupcakes are white sourcream cake, confetti style (sprinkles added to the batter).

• Black and Pink Zebra Cake for a 50th Birthday Party

  2 Feb 2010 | 9:38 am

  This cake was ordered for a woman's 50th birthday celebration. They saw the pink and black mongram zebra cake that we did and thought it was perfect for Diann's birthday celebration - the party decorations were pink and black and after the party they were taking her on a safari trip in Northern California. This cake was delivered to a residence in North Scottsdale. There was some great sunlight coming in the shop so I decided to try a white background and natural light for this cake photo - what do you think?inspiration cake:

• Video Game Inspired Brithday Cupcakes

  2 Feb 2010 | 9:34 am

  These cupcakes were made for a boy's Super Mario Brothers themed birthday party. The cupcakes are chocolate sourcream, American buttercream and topped with a fondant decoration.customer feedback:I just wanted to write to thank you for the delicious cupcakes! They were adorable and my little boy LOVED them! They tasted as good as they looked! I appreciate all your help in making my little boy's birthday party a hit! C.C.

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  Cupcakes Take The Cake

• Video: Paula Deen's Recipe for Red Velvet Cupcake

  9 Feb 2010 | 4:00 am

  I was browsing Hulu looking for something to watch and I found this video of Paula Deen making red velvet cupcakes.

• MilkMade! Cupcake-laden ice cream

  9 Feb 2010 | 12:52 am

  I was so very excited to read about MilkMade Ice Cream delivery service, right here in my own neighborhood, the East Village of NYC. (Turns out we live on the same block!) I mean who wouldn't love hand-crafted small-batch locally sourced ice cream lovingly delivered to your door every month? But when I saw that this month's flavors included red velvet cupcake from 'hood fave sugar Sweet sunshine

• Cupcakeland in Williamsburg, Brooklyn

  8 Feb 2010 | 9:33 pm

  I would like to think I have my fingers on the pulse of the cupcake world...at least in New York. At least, you know, where I live, which happens to be in Williamsburg, Brooklyn. But I guess I don't because I am just now hearing about Cupcakeland in my very own hood. I was just saying the other day that ever since Cheeks closed Wiliamsburg doesn't seem to have many cupcake options. Must. Try.

• Treat in NYC offers custom invitation along with cupcakes

  8 Feb 2010 | 5:00 pm

  I swooned when I saw these punk cupcakes by Treat, the custom cupcake and dessert company in New York who put my glittery face on delicious cupcakes. They were made for designer Karen Poncho's birthday, and I first saw them on Treat's Facebook page (Treat's also on Flickr and Twitter). You can watch a cute Treat video here.I spoke with Harley, owner of Treat, and found out that in addition to her

• Boston's Sweet now offering Valentine's Day cupcakes

  8 Feb 2010 | 3:46 pm

  Sweet in Boston and Cambridge, Massachusetts, is selling special Valentine's Day cupcakes, including the ones above and the rose cupcakes below.The X and O cupcakes are regular price: $3.25 each. Or $16.50 for 4 including the cookie and gable box. The rose cupcakes are $4 ea. Or $48/dozen and the roses are hand decorated. Sweet Valentine's Day cupcake flavors:Chocolate Raspberry - Rich, dark

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  KUIDAORE

• Fruit Desserts - Classes

  3 Feb 2010 | 11:26 pm

  I'm very much looking forward to kicking off my 2010 teaching schedule with Fruit Desserts, a demo class, at Shermay's Cooking School on 13 March 2010 (Saturday), 14 March 2010 (Sunday), 27 March 2010 (Saturday) and 28 March 2010 (Sunday). For all inquiries, please call the school at +65 6479 8442 or 6479 8414or email shermaycs@yahoo.com.sgOn the menu:Sticky Banana & Caramel Upside-Down Cupcakes A scrumptiously gooey topping of buttery caramel and banana slices crowns these decadent little cakes.Fragrant and bursting with ripe banana flavour, it's just the thing with a tall, cold glass of…

• Gai Juk, Chicken Congee for the Soul

  16 Jan 2010 | 8:27 am

  Growing up, I was put under the charge of a Cantonese amah for a while. Not a very long while; let's just say having one cook in the kitchen was key to keeping the domestic peace. Her tenure may not have been long-lived, but her legacy prevailed in the humble, honest, heartening form of juk (or zhou in Mandarin), the soupy rice porridge/gruel also commonly known as congee.There are many regional recipes for the making of congee; some are rice-based, some not, and yet some use a mixture of rice and other grains. Some start with raw rice, others specify the use of leftover cooked rice. The…

• Of Cookbooks and New Year's Resolutions

  7 Jan 2010 | 8:01 am

  Happy New Year!I've never been much good at keeping my New Year's resolutions. But there's one resolution in particular that I've made year after year and broken - rather blithely too, I may add - as many times.I must, I must buy less cookbooks.Bah, humbug.Year after year, it's not so much newfound virtuous intent that spurs me to make that doomed resolution. More like the fear that one fine day in the not-too-distant future those poor particleboard shelves whose load bearing capacity I constantly (and foolhardily) test will finally give way.Buy another bookcase? Sadly, no can do. As it is,…

• Season's Greetings

  20 Dec 2009 | 8:07 am

  Here's to everyone having a very merry Christmas and an absolute blast ushering in the new year! I for one am truly looking forward to 2010 for all sorts of reasons, firstly because I'll be kicking off my teaching calendar with the return of a familiar favourite - this macaron and biscotti class is back; to all the lovely ladies who requested its return, thank you very much and I look forward to seeing you. Only 2 sessions of this demo class have been scheduled, on 9 January 2010(Saturday) and 10 January 2010(Sunday) at Shermay's Cooking School. For inquiries, please call +65 6479 8442 or…

• Cookies and Cream Ice Cream Pie

  5 Dec 2009 | 9:18 am

  One of W's favourite ice cream flavours is also one that's, once the basic vanilla custard base is stirred together, a snap to make.Seeing as there is simply no homemade substitute that comes even remotely close to replicating the mysterious flavour, colour and texture of milk's favourite cookie, and believe you me I have tried, it's hard to be a stickler to the from-scratch principles you generally try to respect. In short, there's no reason to feel like you're cheating because all it takes to make this particular ice cream add-in is plucking that familiar bright blue package right off the…

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  CakeItaly

• Minnie cake from Maria

  Giulio

  5 Feb 2010 | 10:19 am

  From Maria a Minnie cake for her child…

• Saint valentine cakes from Bergamo

  Giulio

  4 Feb 2010 | 8:59 am

  Some cakes from Bergamo (italy) for next saint valentine’s day: the love cakes

• Cake: the little bear cake by DANIELA

  Giulio

  3 Feb 2010 | 11:51 am

  A funny little Bear from italy for a special birthday party: here some the winnie the pooh cakes from DANIELA.

• Video from Italy about saint valentine’s cakes

  Giulio

  2 Feb 2010 | 11:32 am

  In this video some idea for next Saint Valentine’s day. Some cakes to prepared for you lover. The main colour is pink and the main shape is the heart… Please check the saint valentine’s video from ITALY

• Sweets, desserts and cakes from SIGEP in this video

  Giulio

  1 Feb 2010 | 11:48 am

  Video from the SIGEP Fair: 2010 a new way to produce cakes, desserts and sweets. I love this video because there are a lot of idea for Easter, valentine’s day and birthdays…

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  Discovering Sourdough

• Salt Fermented… San Francisco Sourdough

  northwestsourdough

  30 Jan 2010 | 3:27 pm

  In my upcoming book, the feature recipe is the Salt Fermented Sourdough. I love working with this sourdough. I decided to experiment using the Power Flour from Pendleton Mills that I have been posting about. Power Flour is the flour of choice for this San Francisco style bread. I started out by… mixing up a batch of the dough and then I divided into half. One half I used as a regular motherdough and I allowed it to ferment for a while at room temperature before putting it into the refrigerator. The other half I added the salt to and used it to make my seed dough for the Salt Fermented…

• The Southernmost Bakery in the USA

  northwestsourdough

  27 Jan 2010 | 2:10 pm

  I made another trip around the southern point of the big island in Hawaii this last weekend. I made it a point to stop at the Punalu’u Bakeshop in Na’alehu. This was recommended to me by my big brother who visited the island last year before I came. He said that this bakery made the best coconut turnovers he had ever tasted. So I bought some, and I bought some Malasadas, and some… of their Macadamia nut sweet bread as well as their Traditional sweet bread and their Taro sweetbread. They are a small bakery and they have a giftshop. They are set up very nicely for their…

• Flaxseed Loaf and Kneading in a Bowl

  northwestsourdough

  20 Jan 2010 | 2:37 pm

  I have a new recipe for you… Flaxseed Loaf.  This bread was lots of fun to bake.  I made up two variations, a plain loaf and a loaf covered with flaxseeds. They were both really good. Here is the recipe; Flaxseed Loaf:  (You are only going to need a very small piece of “old dough”  to ferment this dough- if you only have regular starter at 100% hydration and would like to make a piece of “old dough” - In the morning take 1 oz  of your 100% starter and stir in .5 oz of water and 1 oz of flour and let set, covered before using that same night, this will…

• Bits and Pieces

  northwestsourdough

  17 Jan 2010 | 5:08 pm

  I have a few bits and pieces for you today. I have had a problem with my baking stone since I moved to Hawaii. I could only find a cheapie stone which kept breaking until I ended up doing jigsaw puzzles everytime I needed to bake: Well I went to town looking for something to make a steam lid to fit on this small stone because I was using my roasting pan lid and it hung over the edges and did not hold in steam very well. I found a deep stainless bowl and bought a handle and ended up with this: It works great! However, I stopped at tile place in Hilo called Pacific Island Floors and there was a…

• Flour Test for Stone Buhr Bread Flour

  northwestsourdough

  14 Jan 2010 | 9:34 pm

  In my previous post I said I would be testing Stone Buhr flour next as a follow up to the disappointing results from King Arthur’s Organic Bread flour.  I followed the same testing recipe found in the first tests, but added an extra ounce of flour because  I added an exra ounce of flour in the King Arthur’s Organice Flour test and I said I would follow the same test to see if it was my water that might have been the culprit. It doesn’t seem to have been my water. Stone Buhr flour has a nice hand feel to it and it immediately made up a preferment that had a nice volume and…

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  Cookie Madness

• Three Rocky Road Reviews

  Anna

  8 Feb 2010 | 5:46 am

  Last week I had an ongoing craving for rocky road and tried three different versions of the candy. First I made the popular condensed milk rocky road. It was very good – like Five Minute Fudge, but better because of the added marshmallow and peanuts. I stored it in the refrigerator, but [...]

• Baked Potato Chips

  Anna

  7 Feb 2010 | 7:27 am

  I took a day off from baking sweets yesterday, so today’ I’m going to share something a little different. This is a recipe for one of our favorite side dishes –baked potato chips. These should probably be in the snack category, but I always serve them as an accompaniment to BLT’s and California Chardonnay. Classy, [...]

• And the Scale Goes To…..

  Anna

  6 Feb 2010 | 10:48 am

  Congratulations to Nicole who will soon be the owner of a brand new digital kitchen scale and will never have to touch shortening, molasses, peanut butter, corn syrup  or marshmallow fluff again. And oh yes, her baked goods will be perfect! This was one of my favorite giveaways because I got to see just how many [...]

• ABC’s Top 10 Super Bowl Foods

  Anna

  5 Feb 2010 | 9:03 am

  Yikes! I can’t believe Super Bowl is this Sunday. Have you picked your snacks? Either way, check out  ABC’s Top 10 Super Bowl Foods.  They’ve made some very good choices . My menu for the weekend includes Buffalo wings, nachos and the required dish of every Super Bowl watching home in Texas, queso! Queso is big [...]

• Rocky Road Bundt Cake

  Anna

  5 Feb 2010 | 7:41 am

  Last night I made a great cake which I think would be perfect for Super Bowl or Valentine’s Day. It’s easy, cool-looking, and chances are your friends have never seen it. Or maybe they have, because the original version won two contests…and perhaps more we don’t know about! In 1993, the cake won Peggy Jenson an [...]

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  How To Eat A Cupcake

• Not Your Momma's Test Kitchen: Petit Fours

  8 Feb 2010 | 2:30 am

  As some of you already know, I started a new blog called "Not Your Momma's Test Kitchen." It was supposed to be a blog where you send in recipes that you've been saving for a while but haven't gotten around to making. I would make them and show you my results, and then it would be your turn. Well, I decided it would be too much trouble, and really impractical, to have two blogs. So I'm making NYMTK a sub-chapter of this blog! Somehow, I have to figure out a way to rework this layout to include a tab to submit a recipe (like this page here on my NYMTK blog). Suggestions are welcome and much…

• Boeuf Bourguignonne & Stout Batter Bread

  5 Feb 2010 | 6:27 am

  A few months ago, I won another cookbook giveaway at Kate's blog Warm Olives and Cool Cocktails. I was so excited that I won my first choice, "Bon Appetit, Y'all" by Virginia Lewis. It's been on my Amazon.com wishlist for quite some time! As a rule for her cookbook giveaways, Kate asks that we make a recipe from the cookbook within 30 days after we get it. I recently saw the movie "Julie & Julia" for the first time, and as soon as I saw the recipe for Boeuf Bourguignonne in this book, I knew that's what I wanted to make (it's a pretty important recipe in the movie!). It's basically a…

• Rustic Italian Bread

  25 Jan 2010 | 3:02 pm

  Sorry for the MAJOR delay between posts. I'm full of excuses, but my most current is Cafe World on Facebook! It takes up ALL my time! I made this bread about two weeks ago, and it was so good that I want to post it right away. But I had hungry customers to feed in my virtual cafe, and I can't let my buzz rating slip below 100! ;) Anyway, I'm posting it now, and I must say it's totally delicious! I'll put it this way, it's yummy enough to eat WITHOUT any butter smeared on top! The crust is extra crunchy, and the interior is so moist and chewy. I used the "same-day" variation of the recipe, and…

• Lemon-Poppyseed Cake

  11 Jan 2010 | 11:11 am

  Let me refer back to my past Twitter "tweets" and show you what Josh said when he tasted this cake... josh just called me a "f#$%ing craftsman" and demanded that i make him a mattress out of lemon poppyseed pound cake!! ;D ;D6:17 PM Jan 5th from txtTo be politically correct, I guess I'd be a craftswoman. Either way, this cake was BANGIN!!!! It was dense, tender, and moist. The cake itself had only a hint of lemon flavor, but the crust (which was soaked in a lemon sugar wash) packed a major pucker of sour lemon flavor! The sugar wash went on the outside while the cake was still warm, but it…

• A Christmas Cookie... 12 Days Late!!

  6 Jan 2010 | 1:53 pm

  Okay, so I KNOW Christmas was 12 days ago, but c'mon! Don't act like you weren't up to your freakin' eyeballs in wrapping paper, cousins, Best Buy gift cards, and the same exact food you ate for Thanksgiving, too!! I made these cookies just before Christmas, and they were fantastic! I think they were Josh's favorite, and everyone loved them. They're called Pfeffernussen, which is German for "pepper nuts" or something like that. They're kinda soft, kinda crispy, almost cake-like, and deliciously spicy! Since I'm so late posting the recipe, let's just called them "Winter cookies" instead of…

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  Pink Cake Box Wedding Cakes & more

• 3 Peas in a Pod Baby Shower Cupcakes

  Anne

  8 Feb 2010 | 1:09 am

  How cute is this topper cake? The design is based on the baby in the pod topper cake we did back in May. Only this topper includes 3 babies to celebrate upcoming triplets.

• Vintage Luggage & Map Cake

  Anne

  7 Feb 2010 | 8:16 am

  This luggage cake celebrates the 50th birthday for a man who loves to travel all over the world and loves antiques and old maps. We used warm colors for the design and the cake included chocolate cake with pistachio buttercream and chocolate cake with vanilla buttercream. We delivered the cake to the Gramercy Park Hotel in New York City.

• Animal Kingdom Cake

  Anne

  6 Feb 2010 | 1:47 am

  We decorated this cake with ligh lime, burgundy and raspberry colors. The cake is highlighted with a 3d sculpted dog and cake. Rounding out the cake are additional 2d animals including cats, fish and bunnies. The flavors include coconut cake with raspberry buttercream, smores cake and banana cake with vanilla buttercream. Update: We forgot to mention this was the cake we gave away as part of our contest to raise money for the American Cancer Society. (As a result of the contest we raised $5,500!) Jennifer was the lucky winner of the free cake raffle and here is what she had to say about the…

• Part III: Fancy Shoe & Shoebox Cake Video Tutorial

  Anne

  5 Feb 2010 | 7:54 pm

  Here’s the final part of our Fancy Shoe & Shoebox tutorial. Part III of the tutorial reviews the following: Attaching the heel to the sole Creating the Vamp of the shoe Making the Bow for the shoe Attaching the bow to shoe Dressing up the board Putting it all together Part I Video Tutorial | Part II Video Tutorial | Part III Video Tutorial

• Metropolitan Diner Cake

  Anne

  4 Feb 2010 | 7:42 pm

  We created this replica of the Metropolitan Diner in Fords, NJ for the owner’s birthday party. The dinner is decorated with hanging baskets of spring flowers and the front of the door awning reads “Happy Birthday Louie”. Inside the diner is marble cake with chocolate buttercream filling. We received this great email from the birthday boy’s wife: Good morning, I just wanted to thank you so much for the beautiful cake of our diner, I was greatly surprised at the detail. Everyone loved it as did my husband the birthday boy. Thank you so much again! Here’s a video I…

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  BEANTOWN BAKER

• Chinese Restaurant Almond Cookies

  Jen

  8 Feb 2010 | 4:35 am

  Chinese New Year falls on Valentine's Day this year. To celebrate, our monthly cooking club decided to feature Chinese food. We all brought our creations to enjoy together.I had actually never heard of Chinese almond cookies, but a couple of the other people in the cooking group had. They all said these tasted like the real thing. I didn't have anything to compare it to, but they sure are tasty. They are light and chewy and have a great almond flavor.I had some issues with the recipe as it's written on Allrecipes.com. There weren't enough liquid ingredients in the original recipe for me to…

• Superbowl Cupcakes! Go Colts! Go Saints!

  Jen

  7 Feb 2010 | 10:44 am

  As I mentioned yesterday, I made some chocolate team logos for my Superbowl cupcakes.I am really hoping the game is a good one. I'll be happy whoever wins. I'm a Colts fan since I grew up in Indiana, so I'd obviously love to see the Colts win. But, I went to Purdue and love Drew Brees so I'd love to see him and the Saints win too.I think these cupcakes turned out awesome. I forgot to color half of the frosting yellow for the Saints cupcakes, so I just sprinkled some yellow sprinkles on them instead.

• Avon Walk Weekly Update

  Jen

  7 Feb 2010 | 9:34 am

  It's time for my weekly checkin for how my Avon Walk training. If you'd like to see my full training calendar, check it out here or on the left sidebar of my blog.Thoughts on training so far: I didn't do very well with my training this week. I had a lot going on and it was hard to get to the gym. But I made a lot of progress on my fundraising. I also talked with my friend A, who is doing the walk with me, and we decided on when we're coming and going to SF, so that was progress as well.Miles walked last week: 0Minutes doing cardio: 66Minutes doing cross training or weight lifting: 0Total $$…

• Superbowl Dessert Sneak Peak

  Jen

  6 Feb 2010 | 6:53 am

  I had a lot of success making cupcake toppers out of candy melts for the Harry Potter movie over the summer that I decided to make some again for the Superbowl. I found each of the team logos online and printed out 12 of each to use as a stencil.First I taped my stencil sheet onto the counter so it wouldn't move. Then I put wax paper over the stencil sheet and taped it to my countertop. I was glad that the craft store I went to had dark blue candy melts. I was worried I'd have to make the horseshoes with that light blue color of candy melts.Then I heated up some dark blue and some chocolate…

• Spicy Sweet Pretzel Party Mix

  Jen

  5 Feb 2010 | 4:26 am

  Here's another great Superbowl snack idea. This mix is spicy and sweet and crunchy and very addictive. It's a snap to throw together and different from the store bought Chex mix that you might see at some Superbowl parties. I doubled this recipe and have it waiting in a ziplock bag for our Superbowl party on Sunday.Other Superbowl party worthy foods:Chicken WingsSoft PretzelsSpinach and Artichoke DipMini Ham and Cheese SandwichesBacon Wrapped DatesAlso be sure to check out my dessert tags (Cupcakes, Cookies, Bars/Brownies) for ideas for sweets for the big game.You can also check out this post…

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  Tartelette

• Chocolate Caramel Banana Tart & A CookBook For Haiti

  3 Feb 2010 | 9:13 pm

  What I am happy and honored to announce below is closely related to the Chocolate Caramel Banana Tart above. But I need your attention for 2 paragraphs before I tell you more about the tart. It's important.A few days after the horrible tragedy of the earthquake in Haiti, I received an email from Julie from Dinner With Julie that made me jump in my seat and say "Heck yes I'm with you!". She had been watching the news and with every passing hour, she was as feeling as upset and hopeless as a lot of us did. She had a plan to help raise money for Haiti and she emailed for help. Julie set out to…

• Lunch Break: Radish and Watercress Salad

  30 Jan 2010 | 6:33 am

  The cray-zee schedule has officially started! Well, I kicked it off a week ealier than previously planned and I am quite glad I did. We all know that it's not because you have one important thing on the agenda that everything else takes a backseat. Every bits and pieces of life that you are trying to juggle all want a spot on the passenger seat while you are trying to drive without knocking other people over. One thing that helps me keep focused is good nutrition. Sweet or savory. Salads especially. I always try to take time out to fix myself a proper lunch and eat by the window without any…

• Lemon Goat Cheese Cheesecakes With Blood Orange Sauce

  26 Jan 2010 | 9:41 pm

  There aren't many things you'll see me do because they are cool and there are very few people I (almost always) agree with or trust (almost always) blindly. My dear B. will tell you I spend my life with an imaginary raised eyebrow and my right ear pointed up. I am not skeptical, I am curious. Sometimes cautious. Sometimes not at all.When Shauna mentioned that she was working on gluten free graham crackers, I had my ears tuned in to her updates. When she posted them, I blindly and happily followed her trail and made a batch. Then two. Then B. said they'd be even better under a cheesecake. So I…

• Sugar Coma - Get Your Fix In Atlanta!

  22 Jan 2010 | 9:12 pm

  Sweet N' Sinful BakeryRevisiting last weekend's trip to Atlanta through pictures made me smile real big again. It was packed with places to see and goodies to eat. I was staying at a dear friend's house and we took time to cook traditional meals from her country and catch up with everything going on in our lives. I spent a good chunk of time with Tami, Chris and Broderick sampling some fine fares in the city. Last but not least, I almost blown up my insulin levels by following Shameeka on two Sugar Coma tours of some of the finest and hippest sweet joints in Atlanta.I am in no way obligated…

• Roasted Vegetable Soup With Polenta Croutons

  20 Jan 2010 | 4:59 am

  Before I talk about this soup, let me announce the winner of the Heavenly Cakes book giveway: congrats to Diane from Spice Sisters. Email your mailing address at mytartelette{at}gmail{dot}com and the book is on its way to you. Now back to our regular programming...What an amazing five days I just had in Atlanta! The city sure knows how to do sugar! The Sugar Coma tour I was part of was nothing short of outstanding. Shameeka, hostess with the mostess of The Broke Socialite proved everyone that planners and vendors can go above and beyond everyone’s idea of a good time without robbing a bank.

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  Baking Obsession

• Chocolate Coconut Cupcakes with Caramel Buttercream Frosting

  Vera

  4 Feb 2010 | 8:46 pm

  I had almost started making these when I realized I was out of praline paste. I did want the frosting to be caramel, but I didn’t have neither intention nor time for making praline at that moment. Instead, I quickly fixed caramel crème anglaise and then turned it into the buttercream. I liked the outcome. [...]

• What’s in a Nanaimo Bar?…

  Vera

  27 Jan 2010 | 3:54 pm

  Strippers and drunks. I wonder how many other fellow bloggers used this old joke as a title to this month Daring Bakers’ challenge post. The host - Lauren of Celiac Teen chose gluten-free graham wafers and Nanaimo bars as the January challenge. She based her recipe on the 101 Cookbooks and www.nanaimo.ca. With the Olympics so [...]

• Fresh Mozzarella and Prosciutto Filled Focaccia

  Vera

  22 Jan 2010 | 9:50 pm

  There are always some plans for weekends, and cooking is seldom the first priority unless we are having people over. So, having pizza or filled focaccia on our weekend menu is a good choice since most of work – making the dough - is done in advance. All I need to do the following day [...]

• Winnie the Pooh Cake

  Vera

  17 Jan 2010 | 9:21 pm

  I love the story and adore each and every character. I would probably make all of them if only the cake was larger and comfortable for everyone. Inside, there is a rich chocolate cake, moistened with kirsch syrup, filled with strawberry jam and kirsch-flavored Swiss buttercream. The figures are molded from gum paste. The only [...]

• Chocolate Matcha Poker Chip Cookies

  Vera

  10 Jan 2010 | 10:32 pm

  These are actually easier to make than it might seem. The process is similar to forming the Checkerboard cookies, only here the core is a matcha-colored cylinder which is subsequently wrapped into striped dough (alternating chocolate and matcha strips), then followed by a layer of chocolate dough. Obviously, the cookies can be turned into chocolate-vanilla, chocolate-coffee, [...]

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  Crazy Baking Girl

• Ginger Crunch Slice

  25 Jan 2010 | 1:16 am

  This slice is just delicious. For me, it's all about the icing. The base makes it all the more easy to eat the icing without the sweet-ness overkill of eating icing on it's own. I could eat this all day, it is incredibly more-ish. I made this for one of our Christmas gatherings, and I really just wanted to leave it at home in the fridge so that I could keep it all to myself (however bad that might have been for my weight!). I got lots of comments about how yummy it was. Thank you Laura for opening my eyes to the wonderment that is Ginger Crunch Slice! Ginger Crunch Slice adapted from Hungry…

• Home-made Chai flavoured ice-cream

  11 Jan 2010 | 3:20 am

  Until recently, I had only made home-made ice-cream a few times; once or twice when we used to own an ice-cream maker, and once when I made the margarita ice-cream from Nigella Express. (If margarita ice-cream sounds good to you, you can see the recipe on Cookie-Baker Lynn's blog). I also recently made the Ginger ice-cream from Laura's blog: Hungry and Frozen, as well as her Chocolate Coconut ice-cream (except I used white chocolate instead). Both were great successes, although I wasn't as impressed with my Chocolate Coconut ice-cream attempt until a few days later, I think it got better with…

• Muesli Slice

  5 Jan 2010 | 4:07 am

  Ok, on with the backlog of recipes to post! I hope you've all had a lovely Christmas and enjoyed your new years celebrations.I know I'm really not very good at blogging regularly, nor do I think my little introductions are particularly interesting, however, it's always very nice to receive comments from my readers (all two of you that I know about - Hi Laura and Sumara!), and it is certainly handy to keep this blog so that I can find recipes for things I've made previously. I have that many cook-books and recipe magazines, they almost take up a whole bookshelf (which is about 1.5m x 1.5m in…

• Gingerbread Men

  25 Dec 2009 | 4:04 pm

  I know I have a whole big backlog of recipes to post, but seeing as it's the Christmas season, I thought I'd just jump ahead and post this Gingerbread Men recipe. I'm no good at decorating them (nor do I have the time), so these were just plain. Even so, they were well loved.Merry Christmas everyone! Hope you've had a good one! Ingredients 125g butter, softened 1/2 firmly packed cup brown sugar 1/2 cup golden syrup 1 egg yolk 2 1/2 cups plain flour 1 tbs ground ginger 1 tsp mixed spice 1 tsp bicarbonate of soda Method Preheat oven to 180°C. Line 2 large baking trays. In a large bowl, beat…

• How does your garden grow?

  6 Dec 2009 | 12:19 am

  And now for something different! Stepping away from the kitchen for this post, and into my garden. Well, the pots on my balcony that is. I have a number of plants from chilis to herbs (and more non-edible plants). How does your garden grow?I promise we'll be back to the regular program next post! In the mean time, enjoy the pics.Chili of some description, I think it has ebony in the title, but my little sister who gave it to me couldn't remember the name. Basil, my most favourite herb. I love making basil and pinenut pesto! Mint! I love just touching the mint and smelling the aroma it leaves…

• 
  recipegirl.com

• Share Our Strength- almost to $25,000!

  Lori Lange

  8 Feb 2010 | 1:00 am

  I’m honored to have partnered with GoodBite and Quaker Oatmeal, along with several other bloggers to raise up to $25,000 for Share Our Strength. We’re about halfway there in meeting our goal of $25,000, which will translate to 75,000 meals for hungry children in America. You don’t need to donate any of your own money. [...]

• Blog Aid Cookbook (a must-have!)

  Lori Lange

  6 Feb 2010 | 1:00 am

  I’m so thrilled with how this all turned out that I can hardly stand it. Just three weeks ago, my blogging friend Julie Van Rosendaal (Dinner with Julie) contacted me to see if I’d like to take part in a project that would benefit those suffering in Haiti. She had the brilliant idea of putting [...]

• Super Bowl Recipes: BLT Wraps

  Lori Lange

  4 Feb 2010 | 1:00 am

  Quickie quiz: A. Will you be watching The Big Game? B. Will you be more interested in the food associated with the game? C. Will you be on your computer while everyone else watches the game. D. All of the above?  None of the above? I’m gonna go with “B” myself. I enjoy football and I love the Super Bowl [...]

• I’ve Got a Deep, Dark (Chocolate) Secret to Share

  Lori Lange

  1 Feb 2010 | 1:00 am

  I have a deep, dark secret.  I don’t really like chocolate.  I’ve mentioned it in passing before, but I never get any understanding or compassion.  Instead I get… “What?”  “What’s wrong with you?”  “How can you not like chocolate?”  “It’s the best ever!”  …things like that.  It seems there aren’t a whole lot of folks [...]

• Ten in ‘10 Healthy Challenge: Week 5 (+ recipes & i-pod song recs)

  Lori Lange

  30 Jan 2010 | 1:00 am

  I’ve just finished up the first four weeks of the Ten in ‘10 Healthy Challenge and I’m moving on to week 5. The challenge technically ends on March 13th. For me, the challenge will extend to March 27th (vacation & sick week caused a 2 week delay), though I fully intend to stay on my [...]

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  alpineberry

• Nanaimo Bars

  26 Jan 2010 | 10:12 pm

  Lauren of Celiac Teen asked us to go gluten-free for this month's Daring Bakers' challenge. She gave us a recipe for gluten-free graham crackers to try out. But being the kind hostess that she is, she also gave us the option to be wheat-based if we could not find the three specialty flours used in the gluten-free version. I was able to find two of the three flours very easily. Tapioca flour and sweet glutinous rice flour are available in most regular supermarkets around here. Also, my mom always has both in her pantry since they are widely used in Chinese cooking. But I was not able to find…

• It Began With Brownies

  20 Jan 2010 | 12:44 am

  ... and ended with some cookies.I've been trying out different chocolate brownie recipes lately. Some recipes have been good, but not great. And some have been downright bad. I don't know if it's me or the recipes, but I have yet to find a recipe that I love. I have always had trouble making simple chocolate brownies. Pate a choux? No problem. Cheesecake? A breeze. Molten caramel? Piece of cake. But your basic chocolate brownies? Hit or miss. It's not rocket science. It's brownies for heaven's sake! Ugh. I don’t know what's wrong with me.One particular batch of brownies turned out pretty…

• Lemon Triple Threat

  6 Jan 2010 | 1:15 am

  Happy New Year! I hope your holiday season was delightful. I guess the proper thing to do in January is post about a low-fat/low-calorie dessert. But if you know anything about me you know that I don't do low-fat/low-cal dessert. I believe that you can eat dessert as long as it's in moderation. So even if you're watching your waistline, it's okay to have a cupcake every once in awhile. And if I had to pick just one cupcake in the whole wide world, then this lemon cupcake is the one I would choose. For the cupcake batter I took my meyer lemon cupcake recipe and tweaked it slightly. I replaced…

• Home

  24 Dec 2009 | 7:07 pm

  For December's Daring Bakers' challenge we were asked to bake and decorate a gingerbread house. Anna of Very Small Anna and Y of Lemonpi gave us two recipes for gingerbread. Anna provided a recipe from Good Housekeeping magazine and Y's was from The Great Scandinavian Baking Book by Beatrice Ojakangas. I decided to make a half portion of Y's recipe. I didn't use the spices that the recipe called for since we did not plan to eat the gingerbread. I didn't want to waste any spices since they are expensive. But I did add just a bit of ground ginger and cinnamon to give a nice spicy holiday scent.

• A Decent, Honest Cookie

  3 Dec 2009 | 6:16 pm

  Even though I consider myself more of an optimist than a pessimist, I am also a realist. And the reality is there are some people out there who do some bad things. So when you lose your wallet you would expect that it's lost for good and that your identity might be compromised (i.e. stolen). Just when you think that the world can be a pretty messed up place someone does something to remind you that people are good. Like when you get a postcard in the mail saying that the sender found your wallet and had no way to contact you except by using the address on your driver's license. And if you are…

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  Half Baked

• Who needs dinner when you can eat rugelach?

  Half Baked

  5 Feb 2010 | 12:32 pm

  I was scrounging around in my freezer today, looking for something for dinner. I didn't find anything I wanted for dinner, but I did find a batch of rugelach dough. Score! I made the dough for Dorie... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Super Simple Raspberry Sauce

  Half Baked

  28 Jan 2010 | 1:28 pm

  Valentine's day is looming just around the corner, which got me thinking about things that go together like: Romeo and Juliet, Ozzie and Harriet, Fred and Ginger, Hubs and Me. (sappy I know!)... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Scrumpdillyicious Chocolate Chip Biscotti...

  Half Baked

  13 Jan 2010 | 10:40 am

  ...or the continued effort to have our dessert and eat it too! I have to confess that with most baked goodies I can maintain a certain amount of restraint. I bake lots of cupcakes and can take... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Lightened Up Lemon Bars

  Half Baked

  6 Jan 2010 | 5:26 pm

  It's that time of the year when we make those resolutions and try to change old habits. After all it's a whole new year decade! So I guess it's just the natural time to take stock and try to make... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Best of 09

  Half Baked

  1 Jan 2010 | 12:55 pm

  With the beginning of a new year, I thought I'd look back over the year past here at Half Baked. I decided to do a recipe round-up of my top ten posts. According to Google analytics these were my 10... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

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  Free Online Recipes | Free Recipes

• Shrimp Nachos Recipe

  Bobby

  6 Feb 2010 | 8:19 pm

  It’s not too late for another great Super Bowl party recipe, this time it’s Shrimp Nachos. These nachos will make the perfect appetizer for any party or event. What they basically are in a shrimp and mayo mixture inside of tortillas scoops. The nachos’ get most of their flavor from cumin and use a few vegetables such as olives, green onions and green chilies. The best part about this recipe is its super easy. You will have these in the oven within minutes. For the cheese, I used a Mexican 4 cheese blend but you can use cheddar as well. Enjoy. Ingredients: ¾ lb cooked shrimp (peeled and…

• Super Bowl Sandwich Recipe

  Bobby

  5 Feb 2010 | 8:05 pm

  This is another amazing sub sandwich recipe for your Super Bowl party, perhaps the ultimate sub sandwich! I know that’s a bold statement, but this sub can back it up. Don’t let the long list of ingredients scare you, most of the vegetables are totally optional and you can add whatever you want. This sandwich is pretty simple; it uses 3 different types of meats, and 3 different types of cheeses. The French bread is spread with garlic butter and then toasted in the oven.  Some of the vegetables added include tomato, lettuce, green pepper, onions and mushrooms. This sandwich is massive and…

• Shrimp Salad Recipe

  Bobby

  1 Feb 2010 | 1:57 pm

  Another great cold salad dish is shrimp salad. This is more of a summer oriented dish but I figured I would post it for those of you who are looking for cold salads for your Super Bowl parties. What makes this recipe unique from others is the dressing. The addition of cocktail sauce gives the dressing a very unique flavor. The sauce is a combination of mayo, ranch, and cocktail sauce. The green onions and chopped bell pepper add a nice crunch to the salad. I am kind of disappointed that you can’t see any shrimp in the picture. This is mainly because I used very small salad shrimp. For this…

• Chicken Wing Marinade Recipe

  Bobby

  25 Jan 2010 | 6:06 pm

  It’s almost time for Super bowl parties, and what better of an appetizer to have at your party than chicken wings? This is almost required and here I have for you a delicious marinade for your chicken wings. This marinade is both salty and sweet. The saltiness comes from soy sauce and the sweetness comes from both sugar and pineapple juice. Additional seasonings such as garlic power and ginger are added for even more flavor. The wings should be marinated at least overnight for maximum flavor. This recipe will marinate 3-4lbs of chicken wings. If you want to save time you can buy the already…

• Venezuelan Hot Dogs Recipe

  Bobby

  23 Jan 2010 | 6:46 pm

  This is apparently how they do hot dogs in Venezuela. As this was new to me, many of you are probably unfamiliar with Venezuelan style hot dogs so let me introduce them to you. These hot dogs include condiments such as mustard, ketchup and maybe. As well as cabbage, onion and crushed potato chips. I found that the potato chips give the hot dog a nice crunch. The recipe calls for the hot dog buns to be steamed but I did not do that personally, I will leave it up to you. As you can see I have included no prep pictures as I did not find it necessary as there are only a few extremely basic steps…

• 
  The Butterfly Sweets Blog

• Announcements

  20 Jan 2010 | 8:59 pm

  Now that we are settled here in Colorado, I just wanted to let everyone know what is going on with Butterfly Sweets. Coming up on Valentines weekend, I am entering a cake show in Denver. I am so excited! I have greatly missed decorating cakes. I will be making two cakes and cannot wait to see how they turn out. I will be trying some new techniques I have never used before, and am hoping to make so unique additions to my portfolio.Also, something I am even happier about is that I have been contacted by The Bride and Bloom magazine, and they will be featuring some of my cakes in their spring…

• I know...I know

  20 Oct 2009 | 8:49 pm

  So I know it's been forever since I have posted, but I have a good excuse, which I will share with you later. :)I took most of the summer off this year, because it was the last summer I had with my little boy until he started Kindergarten! And then life in general got hectic, so I only made a few cakes for a select group of friends and family.Earlier this summer, I made a sweet little princess cake for a friend of Nate's. They went to preschool together last year, and I just love her mom! I also made a cake for her last year, my Girly Dinosaur Cake. This year she wanted a pink cake, with some…

• Butterfly Sweets Featured on AOL!

  3 Aug 2009 | 3:25 pm

  I am so proud to share that Butterfly Sweets has been featured on AOL's new site, Party Central! Three of my cakes were featured, including my Circus Cake, Princess Cake, and Raggedy Anne Cake. Please check them out at: http://www.holidash.com/party-central/birthday/food/bizarre-birthday-cakes

• Wedding Season!

  1 Jul 2009 | 12:00 pm

  I love June, and all the weddings that are associated with it! The two cakes that I have recently made are both designs that I have been dying to make for quite a while.First is this beautiful Tiffany Box inspired cake. These are 3 square tiers, 6, 9 and 12 inches. The color was achieved using Americolor Turquoise. For the bows, I wanted them to be messy and unfurled, like a present wrapped coming unfurled. The bows are all gumpaste and I painted them with white disco dust. And then lots of pretty, gumpaste cutout flowers and hand sculpted roses.The border was made with a bead maker, and is…

• Partridge Cake

  21 Jun 2009 | 9:56 pm

  My wonderful repeat client Eleshia, whose family has ordered at least 5 cakes from me in the past, ordered another cake from me for this weekend.This family loves the Pink Cake Box as much as I do, and ordered a version of one of their cakes, only in different colors. The original was done in red and blue, but since was Morgan's First Birthday, they wanted me to change the colors to pretty pinks and greens to match her nursery bedding.The partridges were hand molded in bright pink fondant, and the details for the eyes and beak were black fondant. The butterflies were also fondant.The ribbon…

• 
  Bake My Day!

• You have Naan? I have a dinner (1), Onion Bhaji, Cucumber raita

  25 Jan 2010 | 6:25 pm

  So what did we have with our Naan?From the top right: chicken balti, tandoori chicken, onion bahji and Saag Paneer Palak Paneer in the center.During a Skype session Tanna suggested Saag paneer (which in effect became Palak Mozzarella... center of the plate), I found some long forgotten Tandoori spices in the pantry and made grilled chicken Tandoori. I remembered a cookbook featuring all kinds of Asian dishes, and while I told Tanna that I never had anything like Saag Paneer I flipped the pages to find a recipe for it! Right there in a book I've had for ages.Paneer being a firm cheese, the…

• There's only one way..

  25 Jan 2010 | 6:06 am

  to make sure your egg whites are thorougly whisked.Two class mates in my kitchen armed with a chocolate mousse recipe in French. Their mission? Translate that recipe in Dutch, make the recipe and present it -in French- to your class. For a grade.So where did they go? My kitchen of course. That is... first they planned to do it at the other boys house but on second thought they decided my sons mom would be of some use. So there they were, with apologies but eh did I have chocolate? Eggs? Butter? And eh time to help?My revenge came sooner than they thought. Egg whites beaten to stiff peaks my…

• When you feel like this:

  22 Jan 2010 | 6:19 am

  You probably don't want to attempt this:Mission impossible. 'Nuff said.This feed contains copyrighted photos and text from Bake My Day!. If you are not reading this material in a feeds aggregator or by e-mail subscription, the site you are viewing may be guilty of copyright infringement. Please contact bakemyday (at) gmail (dot) com

• Bread Baking Babes: Naan

  18 Jan 2010 | 3:21 am

  In the course of time we Babes found that we share more than "just" the love for bread, the love for spices and savoury dishes is another one. Take that and pair it with bread?You'll have the Cookiebaker thinking out of her -cookie- box and come up with a great challenge: Bake Naan. And then Lynn warns us: every recipe starts with "naan really can't be made at home because traditional naan is made in a special super hot brick oven".Is that so? We're the Bread Baking Babes...so we try!The recipe comes from Paul Hollywood's 100 Great Breads (someone I encountered before and still don't own his…

• Bits and pieces

  14 Jan 2010 | 1:02 am

  are usually all that's left. Have you ever wondered why there are people (plural) in my house who - eat cookies but never eats the whole package leaving one or two? - Or eat all the whole ones not touching broken pieces?- Snacks on dates and leave three lonely ones in the box?- Shares and eats all chewing gum but one?- Eats 6 poached pears, snacks on them in passing but looses interest for the last three in the bowl?Beats me!This feed contains copyrighted photos and text from Bake My Day!. If you are not reading this material in a feeds aggregator or by e-mail subscription, the site you are…

• 
  Sweet Tooth

• A Taste of Canada

  26 Jan 2010 | 5:50 pm

  Hi! I'm BAAAACK!Yeah... yeah... I've been gone from the Daring Baker event for such a long time that I actually missed it. I'm soooooo glad to be back!For this exciting new year, our DB challenge is hosted by Lauren of Celiac Teen. She has chosen 2 amazing recipes that I'm really excited about a Nanaimo Bars and Gluten Free Graham Crackers. The sources for this two are from 101 Cookbooks and nanaimo.ca. I would have loved to try the Gluten Free Graham Crackers unfortunately I had a hard time finding the ingredients here and some that I found are quite expensive. I had two options either make…

• The Gastronomer's Shelf Giveaway

  24 Jan 2010 | 9:54 pm

  Everyday I see to it that I spend hours surfing the net and reading blogs, one of the blogs that I frequently visits is Mark's of No Special Effects. When I visited his blog this morning, he got me thinking. What is the most important book of my life? Hmm.... Can I have two important books? It's a tie between Yard & Stewart. The first one that comes into mind is Sherry Yard's The Secret of Baking. I find this book very informative it's full of basic stuff like ganache, truffles, curd, pastry cream and etc. Then when you master the basics you could move to much intermediate stuff and…

• Magazine Mondays: Cream Cheese Cookies

  24 Jan 2010 | 2:57 am

  Magazine Mondays is here. It's created by my favorite blogger Ivonne of Cream Puff in Venice. Its actually a great idea because through Magazine Mondays events, I would be force to dig up my old magazines and finally make some of the recipes that I have marked way way back. I have stacks and stacks of food magazines both local in my room. My mom even noted that my room looks like a library with all the books and the magazines everywhere. Ever since the tragic storm that destroyed all my cookbooks, I've been storing everything in my room. ^_^ With so many choices to choose from I didn't know…

• Taste of the Tropics

  20 Jan 2010 | 3:42 am

  I love weekends! Specially Sundays when I'm off from work and I get to bake till my legs get tired. I even plan what I'm going to be baking next week, right after I just finish baking! I'm that addicted to baking.Having spent so much already for new baking books. There were sale everywhere including 3 of my favorite local bookstores! For now my wallet is on recovery stage, I'm self confining myself at home and no more malling for me for at least 2 months! I do hope I get to fulfill this pack (I'm keeping my fingers crossed). For now I'm often at home and you could see me pouring over the new…

• Chocolate Overload

  17 Jan 2010 | 3:14 am

  The year 2010 has barely started and I have spent so much already, I think I need help! I usually buy baking supplies and baking books that is kind of hard for my pocket being the fact that those items tend to be quite expensive specially the books. Having said that I have a confession to make, I've been hording callebaut chocolate chips like crazy! My favorite kitchen supply store is trying to get rid off old batches of chocolates, now they are on sale at 40% off per kilo. Wow! I already bought 4 kilos of those, but don't worry they aren't a bad batch or anything it's just that the…

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  Cheese Underground

• Gingerbread Jersey Grows Up

  cheese underground lady

  5 Feb 2010 | 8:13 am

  Five years ago, a dairy farm couple and their children in Augusta, Wis., took a leap of faith and began making cheese from the milk of their own 50-cow Jersey herd. They started by crafting cheese curds, a few flavored jacks and cheddar. Today, they're producing more than 80 kinds of cheese and are winning awards in national competitions.In short, Gingerbread Jersey is all grown up.I first blogged about this farmhouse dairy back in 2006, and I regret to say that I haven't done an update in four years. I ran into owners Virgil and Carolyn Schunk last weekend at the Isthmus Beer & Cheese…

• Wisconsin Vs. The World

  cheese underground lady

  3 Feb 2010 | 11:08 am

  Haven't you always wondered how Wisconsin’s best artisan cheeses stack up against their world counterparts?Yeah, me too. That's why I'm partnering with the World Championship Cheese Contest and planning an event on March 17 in Madison, Wis., where we'll get to taste at least 35 different cheeses, meet 30 international cheese judges from six continents, and shake hands and sample cheeses from 11 award-winning Wisconsin artisan cheesemakers.I mean, really, what more could you ask for?Tickets for what I'm calling “An Evening at the World Championship Cheese Contest,” are $20 and are now on…

• Accountant Turned Dairy Farmer

  cheese underground lady

  29 Jan 2010 | 11:24 am

  It's no secret that it's hard to start a dairy farm from scratch these days. With significant cash outlay needed for equipment and animals, ever-rising farmland prices and a cyclical high/low market in which to sell milk, if you're not a farm kid who inherits or has the chance to buy into your parents' farm, odds are you're going to choose a different profession in life.Such as writing a cheese blog, or becoming an accountant.Richland Center dairy farmer Jeff Jump is an accountant. He's also a dairy farmer. And he's the type of guy Wisconsin is going to have to start recruiting if we want our…

• The Colby Conundrum

  cheese underground lady

  20 Jan 2010 | 4:35 pm

  Jon Topp of Chesterfield, Missouri, is on a quest to find the Colby of his youth. Growing up in the 1960s in central Iowa near a small country store that carried the "absolute best Colby cheese," Jon remembers eating Colby in longhorns, wrapped in cloth and wax. He can remember the taste like it was yesterday: mild, deliciously nutty, firm and laced with small holes. Most importantly, like much of the Colby made today, it wasn't cheddary. It was also rubbery, not gooey or wet and had the perfect salt to moisture ratio.In short, it was perfect. And Jon Topp can no longer find it.Jon emailed me…

• The Antithesis of a Cheese Snob

  cheese underground lady

  18 Jan 2010 | 1:04 pm

  "Cheese is food, not a status symbol."And with that simple sentence, Gordon Edgar won me over in his new book, "Cheesemonger, A Life on the Wedge" (Chelsea Green Publishing, January 2010, $17.95). As the cheese buyer for Rainbow Grocery Cooperative in San Francisco, Gordon was a cheesemonger before cheesemongering was cool. He's the Barbara Mandrell of the cheese counter.Fifteen years ago, this former punk rocker bluffed his way into being hired at Rainbow by proclaiming his favorite cheese was “anything raw and rennetless.” Today, he's considered to be one of the hippest, most…

• 
  Have Your Cake and Eat It Too

• Rama V Fusion Degustation

  7 Feb 2010 | 9:06 pm

  A few weeks back, I got a very last minute call from the suave and handsome owner of Rama V, Andre, requesting some of us to try out a special menu he had planned for a special occasions. Never one to turn down free food, especially with the prospect of good company, and nice ambience, (incidentally I just checked, ambience and ambiance are both correct), I agreed, although we were to be fed only at 9.30pm. Usually the digestive faculties would be winding down by then, ah, but what the hey.Andre and the brood.... Monkey Boy, Monkey Girl, and Memoirs of a Chocaholic. Ooh, all start with…

• Sage, Redux Redux....

  2 Feb 2010 | 8:31 pm

  Some Sagely advice from FBB, to all you young dating/courting couples out there. Especially to the men. Do Not Do during courting what you don't intend to do the rest of your married life. For example, giving flowers, opening car door, (that's what remotes are for), love letters (shudder), buying jewellery, because it WILL come back to haunt you....10 years down the line, nag nag nag... aiya, why last time dating you buy me flowers, why this why that. I am proud to say, Mrs FBB has never asked me those questions, because, well, she can't (cos in my wisdom, I never did any of those things). I…

• New Formosa, No, Not In Melaka, But Right Here In PJ

  24 Jan 2010 | 6:09 pm

  When a restaurant has survived in PJ for 30 years, you know it has to have substance, and you wonder to yourself, "why have I never been here before". But actually, sitting there at New Formosa (Formosa means beautiful island in Portuguese), an unpretentious shoplot in SS2, which houses the other legendary restaurants of yore, I cant help but think I must have been here before. Nothing warms you more to a restaurant that a gregarious, lovable hostess, who treats you like her own family. Whilst not a believer in Karma, I cannot explain the chemistry between humans, for there are people you…

• Johor Delights At the Cooking House, With Chef Esa

  19 Jan 2010 | 10:15 pm

  I've forgotten how enjoyable it is to attend cooking classes, especially if you have friends attending together, and its at your favourite cooking venue. I had also not realised how DIFFICULT it is to attend a cooking class when your head is throbbing from a hangover due to excessive partying the night before.When Wai Hoong asked me if there were any local dishes offered in any cooking classes, I immediately pointed him towards Cooking House's schedule, with Chef Esa. I myself have always been meaning to attend his class, as I had walked into one of his classes once and the aroma was…

• Eat, Drink and More...

  17 Jan 2010 | 11:07 pm

  There's Eat Drink Man Woman, a movie by Ang Lee, there's Eat Drink and Be Merry, for tomorrow you die, which apparently is a mishmash of scripture thrown together, for the phrase itself doesn't exist like that in the Bible, and NOW, there's EAT DRINK AND MORE.....A concept by the Starwood group of hotels, which basically, turns you into The Nomad Gourmet (no relation to The Nomad Gourmand). I was lucky enough to be invited by the lovely Cheryl Lum of Le Meridien, for the launch of EDAM..(eat drink and more, not a cheese) at the Westin. We were greeted by lovely glasses of Midoris, which I was…

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  Tart Reform

• We'll call them Franken-Muffins

  24 Jan 2010 | 6:49 pm

  I found this GREAT post a while ago on tastespotting. It was a basic muffin formula that you adapt for whatever type of muffin you wanted to make, and it gave some suggestions for combinations. But really, give me time to peruse the grocery store and I can come up with my own combination rather easily. And that's just what I did. Introducing, the delicious and rather healthy Franken-muffin. OK, so the name may not work, but my combination of ingredients did! Here is MY Version:Dry ingredients2 cups all-purpose flour2 tsp baking powder1 tsp baking soda1 tsp spice cinnamon1 tsp ground ginger1/2…

• Fettuccine with Creamy Red Pepper-Feta Sauce

  15 Dec 2009 | 6:20 pm

  Ready for the shock of your (and my) life. The boy really liked this. He ate all of it. Why is this shocking? Let me count the ways:1- red peppers. They are a vegetable. They are also the PRIMARY ingredient here. The boy doesn't eat many vegetables, including bell peppers. He picks around the tiny pepper bits in the Chicken Caesar Casserole. Yet he ate these2- Feta. Turns out he loves the stuff. He who thought my Greek salad was weird (because it wasn't Caesar with Parmesan) loves feta now. This makes life- and Greek salad making- much easier3- It was fettuccine. The boy likes angel…

• Pineapple Upside Down Cake

  13 Dec 2009 | 5:59 pm

  You know it is finals time when: I randomly decide to poke my head out of my study hole and post. This summer some friends and I initiated a dinner club. Each month 1 of us would host a dinner, come up with a theme and assign menu items. This was the dessert for out Mexican themed night (more Cal-Mex, but I certainly did not mind!). I was terrified it wouldn't work out and I would be left with a 9x13 pan of ick and no dessert to bring. Thankfully I was TERRIBLY wrong, and I had a 9x13 pan of deliciousness and a great dessert for my dinner club.Sadly, my dear friend and dinner club peer, Sam,…

• Pesto Chicken Packets

  15 Sep 2009 | 11:26 am

  This summer the boy and I went camping with a friend from college and his friends. These have to have been some of the nicest, most patient people. You see, and this is embarrassing, I hadn't been camping since girl scouts. Clearly I had no clue what to expect or what to do, but these wonderful people helped me survive, and even enjoy, my first camping trip as a person over the age of 10.Don't worry, I'm not here just to tell you about my trip, but also the food. I knew going into it that there would be roasted marshmallows and s'mores. And there were indeed marshmallows and s'mores galore.

• Hostess Cupcake Cake- The Success

  15 Sep 2009 | 5:20 am

  This one is digging back in the archives. The "Sam" in question has a March birthday. Yes, a little late. But, well worth it. This is the (in)famous hostess cupcake cake- but this year it stood!! This year, I made a 3 layer cake instead of a 4 layer cake. I was also REALLLLLLY careful in how I made sure the cakes exited their pans. I sprayed the pans with a lot of pam and then tried coating them in a LOT of either flour or cocoa powder. You can see the difference between the cakes covered in cocoa and the coke covered in flour. I far prefer the appearance of the chocolate cakes coated in…

• 
  Candy Snob

• CandySnob's Monthly Roundup for January 2010

  Bob Wallace

  1 Feb 2010 | 10:28 am

  Monthly Roundups CandySnob's Monthly Roundup for December 2009

• CandySnob's Monthly Roundup for December 2009

  Bob Wallace

  4 Jan 2010 | 2:03 pm

  Gift Guides CandySnob Holiday Candy Gift Pick: Santa Candy Dispenser CandySnob Holiday Candy Gift Pick: Snowman Sack of Nostalgic Candy CandySnob Holiday Candy Gift Pick: Holiday Vanilla Marshmallows with Dark Choc. Coating & Red & Green Drizzle CandySnob Holiday Candy Gift Pick: Let It Snow Holiday Pail Monthly Roundups CandySnob's Monthly Roundup for November 2009

• See's Candies - Sweet Holiday Traditions

  Noël Wallace

  12 Dec 2009 | 6:30 am

  It seems the older I get the more I want to relive the experiences of my youth around the holiday season. That is particularly true when it comes to food... I want my house to smell like the gingerbread wafting from my grandmother's oven and I want her homemade brittle in my candy dish. This year I found three traditional treats from See's Candies that make me feel like maybe you can go home again. See's Peppermint Twists I was never a big fan of peppermints... you know the small round peppermints that you get at restaurants. As they melt on your tongue the sharp minty ravines cut little…

• CandySnob Holiday Candy Gift Pick: Santa Candy Dispenser

  Bob Wallace

  10 Dec 2009 | 9:20 pm

  Sweet Santa Candy Dispenser What kid (or candy addict) wouldn't love this as annual holiday decoration. The Santa dispenses Jelly Beans into his bag, giving it a little interactivity before you devour the goodies.

• CandySnob Holiday Candy Gift Pick: Snowman Sack of Nostalgic Candy

  Bob Wallace

  9 Dec 2009 | 5:05 am

  Snowman Sack of Nostalgic Candy Snowmen...Candy...two of our favorite things! The Snowman contains Candy Buttons, Candy Cigarettes, Wax Fangs, Double Bubble, Jaw Breakers, Mary Janes, Candy Necklace, Cinnamon Fire-Pix, Atomic Fire Balls, Chick-o-stik, Sugar Daddy, Lemon Heads, Boston Baked Beans, Licorice Pipe & Root Beer Barrels.

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  Not Without Salt

• A lesson in photography

  Ashley Rodriguez

  29 Jan 2010 | 10:27 am

  In the midst of all the holiday craziness I stepped away from the stove and got my hand out of the sugar to take a photography workshop with the incredibly talented, Penny De Los Santos. Chances are you have seen Penny’s work as it graces the pages of Saveur and National Geographic. One glance at her website and blog will leave you inspired and hungry. Since that workshop my photography has changed. You may not noticed as it is as much of a mental change as a visual one. Most of the information I heard from Penny I had heard in my previous photography classes, although I adored her…

• Sushi: photos

  Ashley Rodriguez

  4 Jan 2010 | 2:05 pm

  The other day I thought I should eat healthy. So I made Sushi. For those who want to know these were taken with a Canon 5D 24-70 2.8 The light is au naturale. click through to Artazza for the recipe

• eating and remembering 2009

  Ashley Rodriguez

  30 Dec 2009 | 8:38 pm

  In January we ate the best chocolate chip cookies. Wait what?! You haven’t tried them yet? I forgive you as long as you promise to start softening the butter after you read this post. In February we were honored by the Times Online and of course I mean we because without you I’d be long gone. After that we ate strong cheese . In March things looked different. NotWithoutSalt.com was born. And we drank great coffee. In April we made butter. Then in May we hit the big time. We hopped on a plane to L.A. to see a screening of Food, Inc. and to have a one on one interview with the…

• year of the lamb

  Ashley Rodriguez

  29 Dec 2009 | 11:40 pm

  With the new year approaching more rapidly then I can wrap my head around I am surrounded by articles wearing the title of ‘best of’ and lists that point out the trends of 2009 and predict the future trends of 2010. It was on such a list that I noticed pork was on its way out making room for lamb. While I can and will debate against them saying pork is becoming a lesser meat (bacon will always be near and dear to my heart) I will say I agree that lamb will be making a delicious rise in popularity. Fortunately for me, during this  ‘year of the lamb”, I found myself…

• Gingerbread Townhouse – December Daring Bakers

  Ashley Rodriguez

  23 Dec 2009 | 3:49 pm

  The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes. This has been a big year for our little family. In March we decided to pack our belongings, put it in storage and cross our fingers that our first home would sell in the less-than-stellar market. You see, we left our hearts in Seattle. We met here, fell in love here, ate…

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  Sweet Napa

• The Bourbon Candy Bar is Here plus Haiti Relief

  Nina

  27 Jan 2010 | 9:07 am

  Below is the email that I sent out to my mailing list today.  I’m very excited about this candy bar.  Although I’d conceived of it as a lighter Valentine’s Day-like candy originally, it ended up taking up the tones of bbq — with salt, pepper, and corn.  Oh well… I think it works. —————————————————————————— Hello, The Bourbon Candy Bar is here!  For its launch, we are honored to be using George T. Stagg…

• Season’s Greetings from BonBonBar

  Nina

  9 Dec 2009 | 11:09 pm

  This is the text from the BonBonBar email newsletter that will go out tomorrow…  I’m not sure that I’ll have time to post again until after the holidays — so Happy Holidays everyone! ———————————————————- Hello, I just wanted to wish everyone a happy and healthy holiday season, perhaps enhanced by handmade candy bars, caramels, and marshmallows! BonBonBar received its first online order two years and one day ago.  During all of the adventures and surprises…

• A BonBonBar Thanksgiving

  Nina

  19 Nov 2009 | 1:02 am

  I’m sending this message to my email list.  Thought I’d share on here, too… Hello, First of all, I would like to thank everyone for such an enthusiastic welcome back!  It’s been exciting to cook and enrobe in the kitchen again for BonBonBar, and the days are flying by once again. This is just a quick reminder that orders for Thanksgiving should be placed as soon as possible.  I will be shipping out the last Thanksgiving orders Saturday & Monday to ensure that they arrive in time. Our seasonal Pumpkin Pie Candy Bars and Pumpkin Pie Caramallow are perfect for the…

• Kitchen Space

  Nina

  9 Nov 2009 | 12:18 am

  With the re-launch of BonBonBar, I am now working out of my fifth shared commercial kitchen since I started the company in December 2007.  Moving into a new kitchen is almost like moving into a new home, with all of the hopes and plans for organizing the soon-to-be-gone empty spaces, but a kitchen is also something like an instrument, whose nuances and tricks you have to learn to play along with.  From the beginning, everyone I rent from is very aware that I essentially have a pretty simple two track mind that revolves around considerations of temperature (68-72F, please) and odor…

• BonBonBar is Back for Halloween!

  Nina

  23 Oct 2009 | 12:26 am

  Here’s a copy of what will be going out to my mailing list… Hello, BonBonBar is up and running again!  We are now accepting orders to start shipping on Wednesday, Oct 28 — just in time to treat yourself and others for Halloween!  To commemorate the occasion and to thank you for your loyalty, we’re offering 10% off orders placed by this Sunday at Midnight PT. Coupon Code: sfbay I’ve spent last the two months settling into Northern California… which has meant seeking out delicious food and thinking about how my confections could fit in. The fantastic array…

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  Technicolor Kitchen - English version

• Sugared strawberry jubes

  8 Feb 2010 | 3:45 am

  Before I started the blog I used to spend hours at imdb.com reading the movie trivia – I’d go from one to another, then another... I still do that sometimes, but nowadays I usually share my browsing time between movies and recipes – one thing I love is to go to Gourmet Traveller’s website, click on a recipe and then check the end of the page, where there are four related recipes. I go from one to another, then another... This is how I found these strawberry jubes. Sugared strawberry jubes500g hulled strawberries (about 2 punnets)280ml sparkling wine530g caster sugar, plus extra for…

• Crowd-pleasing chocolate cake

  5 Feb 2010 | 3:18 am

  As one of my favorite people in the food world says, there are times when only chocolate will do.If your heart is broken, if you’ve had a miserable week at work, or if you have no job at all – a slice of this cake will make you feel better. Even if just for a little while.Crowd-pleasing chocolate cakefrom here125g hazelnut meal (ground hazelnuts)½ cup + 1 tablespoon (80g) all purpose flour¼ cup (22g) Dutch-process cocoa, plus extra to serve1 teaspoon baking powder280g dark chocolate (70% cocoa solids), finely chopped200g unsalted butter, room temperature, coarsely chopped1 ½…

• Babas with lime syrup

  3 Feb 2010 | 4:25 am

  I did now know what babas were until I saw this post on Helen’s blog, a good while ago – her beautiful citrus version immediately caught my eye, but for some reason I did not try my hand at making babas until very recently.Discovering new desserts is always a good thing, especially when they are very tender and drenched in a lovely syrup – yum! :)The recipe comes from here – the only change I made was using limes instead of lemons – but the idea of using dariole molds came from here.Babas with lime syrup1 ½ teaspoons active dry yeast1 tablespoon caster sugar¼ cup (60ml) lukewarm…

• White chocolate and cinnamon crème brulée

  1 Feb 2010 | 2:36 am

  I have a new toy and, according to my husband, it has turned me into a very dangerous woman. :)One of my bosses gave me a kitchen torch as a Christmas gift after his wife read my eggnog brûlée post – how lovely is that? I thought that using my favorite spice – which happens to be very Christmassy as well – would be a great way to use my gift for the first time; to be on the safe side, I chose a recipe by Donna Hay. White chocolate and cinnamon crème brulée1 cup (240ml) heavy cream¾ cup (180ml) milk1 cinnamon stick4 egg yolks¼ cup + ½ tablespoon (56g) caster sugar85g white…

• Lemon coconut mini cheesecakes

  29 Jan 2010 | 2:39 am

  I’ve read that “Monk” is about to end – its last season is about to start here in Brazil. Can’t say I’m sad – I’ve tried watching the show several times, but it’s really not my cup of tea; I don’t see what all the fuss is about – or all the awards, for that matter.I used to feel the same way about cheesecakes, until I made this recipe – now I want to try each and every cheesecake flavor out there. :)Lemon coconut mini cheesecakesadapted from DH mag #17Base:75g digestive cookies1/3 cup (30g) unsweetened desiccated coconut2 tablespoons (28g) unsalted butter,…

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  Bitter Sweet Cake Shop

• This week's treat- best EVER New York style Cheesecake

  8 Feb 2010 | 1:18 am

  This is one of my favorite cheesecake's. Not only does it taste AMAZING! But it's easy to make. The main part of the cheesecake has only 4 ingredients.  The secret to a cheesecake NOT cracking is to not over beat the eggs once you add them.  Remember when you take out a cheesecake it should be golden brown on the top but still QUITE jiggly in the center.  Your going to be nervous that it's still raw, but trust me it's JUST RIGHT!  For cooling down the cake I turn off the oven and open the door ajar and let it cool in there so as not to change the temperature too…

• This week for Dinner- White chicken chili

  31 Jan 2010 | 10:59 pm

  I grew up on my mothers ground beef chili and loved it.  But a few years ago at a church chili cook-off I tasted this amazing chili!  It's perfect for me, it has great flavor, some wonderful spices, but not too hot and is creamy, which I'm always partial too.  Lucky for me my husband and 3 oldest also like spicy food.  Only my youngest doesn't like all the spicy food.  My poor in laws!  They are so kind and generous I'm not sure if they like spicy food or not, they wouldn't never tell me.  I guess the fact that my Mother in law had some the next day for left…

• Who you gonna call?

  30 Jan 2010 | 2:37 am

  One of the boys in my son's 1st grade class had a birthday party today.  I was lucky enough to get to make his birthday cake!  He requested the Ghost Busters logo.I stayed up WAY to late working on this one, but it was SOO much fun to make.  First stacked the cakes, then I started carving away, a little at a time.  Piecing together the three different fondant colors was tricky.  Especially since I didn't realize until 2 am that I was almost completely out of white fondant!  I barely had enough to cover the ghost!  But it all worked out.  And I hand…

• 101 in 1001

  27 Jan 2010 | 2:14 am

  So I saw this post about setting 101 goals in 1001 days, she just started.  It was inspired by this post which is from a woman who just finished!  It was really fun to see what both of these women chose, especially what the second woman did and didn't accomplish.  I really LOVE this!  I've spent the last few days getting my list whittled down to only 101 things!  Harder than you think.  Knowing we'll be poor college students takes certain goals or interests out easily.  And knowing I have 2 and 3/4 years allows me to set some goals I wouldn't be able to with…

• This week for dinner- Gyoza's

  26 Jan 2010 | 5:22 pm

  So I decided to start a new weekly post. "This week for dinner", what do you think?  I think I'll also start a weekly treat/dessert of some kind.  We'll see if I can keep it up with my new goals, 4 kids, etc...  We live with my in laws this year and my sweet mother in law cooks on Monday and Wednesdays and then there is always at least one left over night so I only get to make dinner 3 or 4 nights a week.  So that cut's down the recipes I can post.  There are repeats often simply because I have some picky children.  Anyway...  Tonight!Gyoza.  I fell in…

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  ZOMG, Candy!

• Chocri Launched in the U.S.

  Rosa

  9 Feb 2010 | 5:00 am

  The folks at Chocri wanted me to let y’all know that they’ve officially launched in the U.S. They aren’t exactly cheap, but their bars are tasty! Check out my reviews here, here, and here.

• Schoc Peanut Chili Cluster

  Rosa

  8 Feb 2010 | 5:00 am

  Around Thanksgiving-ish, I did a candy exchange with Saskia, a ZOMG, Candy! reader from New Zealand. Quick tip - if you ship internationally via USPS, hang onto the customs form that they give you. That way, if the package you shipped in November still hasn’t arrived by late January, USPS can try to look it up for you. If you threw out the customs form thinking you’d never need it again (like I did), you’re out of luck, even if you have a sales receipt. Luckily, the package finally turned up at the end of January, right as I was planning to pack and mail another box. Candy…

• Jelly Belly Honey Beans

  Rosa

  5 Feb 2010 | 5:00 am

  Jelly Belly just debuted their 92nd flavor of jelly bean - a honey bean, infused with real wildflower honey. They’ve got a descriptive PR team working for them. Check out the press release: “A comforting and soothing flavor, Honey Bean Jelly Belly bean is golden yellow and drenched in the taste of honey from the chewy center to the tender shell of the jelly bean… Savor it for the straight-from-the-hive flavor along with a cup of tea.” The beans themselves are beautiful - shiny beads of amber that almost look translucent. I want to string them together and turn them…

• True Confections by Katharine Weber

  Rosa

  4 Feb 2010 | 5:00 am

  I was surprised to get an email from Katharine Weber, asking if I’d like a free copy of her latest novel, True Confections. After all, I specialize in writing about candy, not books. True, I’ve referenced Steve Almond’s Candyfreak, but that’s nonfiction and very candy-centric. I assumed that in Ms. Weber’s novel, about protagonist Alice and the fake candy company Zip’s Candies, candy would be just a plot device and that the characters would take center stage. But then I read the New York Times’s review of the book. The following blurb really caught my…

• Snowy Bears Sour Gummi Candy

  Rosa

  3 Feb 2010 | 5:00 am

  I picked up this box of Snowy Bears Sour Gummi Candy as a post-winter-holidays sale item. I don’t really see why these had to go on sale, as they’re not really holiday-specific, but I’m not complaining about getting to save a few cents! Like most sour gummi candies, these bears were covered in granulated sugar and sour stuff. Also, like most sour gummies, they weren’t that sour. The gummi chew was lightly stiff, with minimal spring-back and just a little chew. The gummies came in three colors and flavors. Red was sour to start before it gave way to cherry with deep red…

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  Abby Sweets

• French Bread

  3 Feb 2010 | 1:04 pm

  I have been wanting to make Julia Child's Soupe A L'oignon, or french onion soup, for some time now, but really wanted to try my hand at making french bread loaves when making it. I bought this magazine, Taste of the South, over the weekend and found a recipe for the french loaves. This was my first time buying this magazine, and I am glad that I did. I may have to subscribe, just to help feed my addiction! The bread was not that hard to make. I did learn that I need to split my dough more evenly..I ended up with a small loaf and a larger loaf,and not to use so much flour when forming into…

• Still here and Chocolate Milk

  31 Jan 2010 | 11:39 am

  I am still here, just haven't been in the kitchen here lately. I have been cooking dinners for my family, but honestly, they have not been the healthiest and mostly frozen foods!! Yes, I said that out loud. I will be back in a couple of days with Hot Chocolate Souffles!This is Abby over the summer, we visited the Sweetwater Cheese Farm and got to tour the farm with all the cows. The babies were so cute. Anyways, back to the chocolate milk..I have pondered this for a while now and Abby has started a blog. Chocolate Milk. If you want to read the ramblings of and excited 9 year old little girl,…

• Yogurt

  21 Jan 2010 | 12:45 pm

  I am trying to be more frugal in my household. While blog surfing frugal blogs for tips, ideas, recipes..I came across The Frugal Girl and found this recipe for homemade yogurt. She used a gallon of whole milk and a cup of plain yogurt and that ends up making a gallon of yogurt. The verdict? It is good and cheaper than if I was to buy a gallon of yogurt. This yogurt is not as thick as what you would buy, and I am guessing that is because it doesn't have all the preservatives and whatever else is added to it. But, it is thick enough that you can eat it with a spoon with no problem. You do need…

• Trail Mix

  18 Jan 2010 | 5:25 am

  This stuff is truly addicting! I made this last week and it only lasted 3 days! My kids loved it, the hubby liked it, and I loved it. I saw this chic on Foodtv make it, on the show that only uses 5 ingredients. I checked out the recipe online and read the reviews, they were all good reviews, went out to buy the stuff and made it. It was simple and didn't take alot of time at all. And, hey, it's healthy for you!My husband is leaving for Haiti sometime this weekend. He is the 3rd group that will be rotating to go from our church. The first group leaves tomorrow. I am not sure what the plan is,…

• Croissants

  11 Jan 2010 | 12:08 pm

  One day last week, while on Facebook, Laurie mentioned that she might be making croissants this past weekend and wondered if anyone would join her. Now, I have always wanted to make them, but had only heard how hard they were to make. So, I said that I would join her. We decided on the recipe from Michel Roux and I am glad that I finally made them. Other than the time constraint to make them, they were fairly easy. I did stuff a few of them with chocolate chips and those were yummy, but I also liked the plain ones with a drizzle of honey! I will make these again and probably fill with some…

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  Chocablog

• Laura Secord Sex And The City Collection

  Michael

  9 Feb 2010 | 1:28 am

  I thought I should get into Valentine’s Day mode to see what the local stores had to offer for amorous Canadians. The majority of it was the usual stuff, just repackaged into heart-shaped boxes, but something did catch my eye in Laura Secord – Sex And The City licensed chocolates. After all, who wouldn’t want to eat what Carrie, Miranda, Samantha and Charlotte eat? Exactly. I picked the smaller of the two logo-emblazoned pink boxes which had four chocolates, each apparently being the favourite of the four main characters in the show. There is also a larger hatbox-shaped box which…

• Chococo Love Box

  Dom

  8 Feb 2010 | 3:15 am

  I love Chococo. They manage to strike the perfect balance between ‘hand made’ and ‘luxury gift’, and this attractive little box is the perfect illustration of that. This is their medium sized ‘Love Box’ (stop giggling at the back!) which contains a total of sixteen chocolates of six different varieties. We first reviewed a selection of their wonderful chocolates last October, and Claire Burnet was kind enough to send some samples of their Valentines offerings this year. When you remove the colourful lid from the box, you’re greeted with this……

• Gü Mini Puds

  Simon

  6 Feb 2010 | 5:13 am

  Another offering from those people whü like to mis-spell words in order to get more umlauts on their packaging – yes, it’s Gü time again. This time I bought a box of three versatile little chocolate tortes. ‘Eat hot or cold’ says the box. I was told that chilled they’re smooth, melt-in-the-mouth and deeply satisfying (only with far more e’s than I’m prepared to type). Warm one up and it’s merely mouthwateringly rich and moreish. Naturally, as I had three, I was free to try one each way and have the third in my preferred style. Result! Slide…

• Butlers Butterscotch Milk Chocolate

  Dom

  5 Feb 2010 | 10:24 am

  Butlers sent me a veritable shed load of samples following Ashleigh’s review of their 70% Organic Ginger bar the other week. At €2.45 per 100g bar, this range is a little cheaper than the dark organic bar that Ashleigh tried, so I’m guessing it’s part of their more ‘every day’ range of bars. This is a 32% milk chocolate with small pieces of ‘butterscotch’ embedded throughout the bar. Personally, I wouldn’t call it butterscotch, it’s more of a hard caramel. Like crushed up Werthers Originals. The bar itself is divided into large flat…

• Boulevard’s Dairy Free & Sugar Free Hot Chocolate

  Deanna

  5 Feb 2010 | 2:59 am

  Would someone tell me why there is so much rainy weather in Arizona in January? I just don’t understand it. The only advantage it has for me is an increased enjoyment of such life’s comforts as warm hats and hot chocolate. Truly ideal timing for Steven Meyers from Boulevards to send me over some of their dairy-free, sugar-free hot chocolate. In existence since just 2005, Boulevards has a line of hot chocolate mixes (with cold mixes coming in the spring) designed to present this pleasurable beverage with quality ingredients that stay on the healthy side. Hence all the labels and…

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  Cake Space

• Derby Cake

  27 Jan 2010 | 11:17 am

  Until I can retrieve my desktop with all it's fun software, this is the best I am able to do for a photo of my latest creation! lol It's very small and I'm not certain why PhotoBucket isn't allowing me to resize. Oh how I miss my Photoshop!In any case, here are my thoughts on this cake... I wish I'd had a 3-D model. If you ever decide to try sculpting a cake, having a model in place is always a great aid. I've never seen this type of vehicle in real life and since I didn't have a model available used animated drawings to derive my own version. I'm not 100% satisfied with the result, but did…

• Rainbow Fish Cake

  8 Jan 2010 | 2:35 pm

  I love how this cake turned out. The Rainbow Fish (from the popular children's book)has a watercolor appearance, so I was going for a similar look here. I acomplished it somewhat by painting with Wilton color on individual fondant shapes, that were pieced together as they dried. I'd soooo make this cake again!This is a pumpkin cake with buttercream frosting... a first for me. I'm totally into pumpkin and was delighted to have had someone ask me to make a pumpkin cake. Over the last few weeks I've made several batches of pumpkin cookies, a couple pumpkin pies, and now a pumpkin cake! Next on…

• Christmas Ornament Cake

  16 Dec 2009 | 11:37 am

  I took a few photos of this cake in the making and will be posting them here in a bit. Not every step was photographed as I was running solo and had to hold my own camera as I worked! lol This was a really fun cake to make. Simple, pretty and very colorful! I'll also be posting a few photos of my snowflakes, as they were being created. Again, holding my own camera, so you're not going to see tutorial quality images, but I'll still post them! Maybe one day I'll be one of those cool bloggers with a camcorder, who posts video tutorials! Maybe someday. :)Learn how I make these fun…

• Mickey and Minnie Anniversary Cake

  23 Oct 2009 | 3:30 pm

  Happy 10th Anniversary to my husband! This cake was made for us!

• Penguins of Madagascar Cake

  25 Sep 2009 | 9:03 pm

  This is what I did today! lol My daughter's 7th birthday party is tomorrow and since there's still time to decorate, I might keep messing with this cake. I'm thinking about adding a few extra touches in the morning. If I do, I'll be sure to post updated photos. :o) I'm not sure what is really happening in this photo, but looks to me as though King Julian is about to get wet.

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  A Baker's Videoblog

• Happy 2010!

  4 Feb 2010 | 5:12 pm

  Chocolate Swiss Roll and Black Forest Cake made without baking powder or baking soda. Learn to bake these at the workshop conducted by Roomful of Bakers. It's a full hands-on workshop with each participant working on individual equipment and ingredients. Class dates: 27 feb, 6, 13, 20 and 27 mar (12.30pm to 2.30pm)Fee: $100 Venue: AsianBakes Culinary Studio, 6, Eu Tong Sen St, The Central, B1-43, Singapore 059 817. Clarke Quay MRT.Class size: 4 to 6 personsTo register: email roomfulofbakers@gmail.com or call 8382 2515 (after 3pm). Confirmation of place is strictly upon payment only.I did a…

• AsianBakes' Cookies N Pastries

  30 Sep 2009 | 9:39 pm

  Our large mooncakes - Low Sugar White Lotus Paste (S$10.00 per piece), White Lotus Paste with Single Yolk (S$8.75), White Lotus Paste with Double Yolks (S$9.00), Traditional Mixed Nuts (S$12.00)Mini Mooncakes - Low Sugar White Lotus Paste with Macadamia Nuts (S$3.50 per piece), Low Sugar White Lotus Paste with Kumquat (S$3.20), Low Sugar White Lotus Paste with Citrus Peel (S$3.20), Pandan Lotus Paste with Macadamia Nuts (S$3.20), White Lotus Paste with Yolk (S$3.20)All our mooncakes are made using high-grade white lotus paste.We also custom-make mooncakes for our customers. Call 6221 9646,…

• AsianBakes' Cupcakes

  30 Sep 2009 | 9:20 pm

  Traditional Butter Cupcake - our basic butter cupcake. It is soft, moist and buttery. It never fails to delight! Strawberry Jam Cupcake - for those who like some jam in their cakes. Kaya Cupcake - our butter cupcakes go very well with pandan kaya. Fruit Cupcake - for that nostalgic taste! Citrus Cupcake - my personal favourite because the tart and slightly sour citrus peel contrasts well with the buttery cupcake. Blueberry Jam Cupcake - another of my favourites!Chocolate Chip Cupcake - most kids love this flavour.Cupcake batter waiting to be bakedCupcakes baking away in the oven. These…

• AsianBakes' Chiffon Cakes

  30 Sep 2009 | 8:57 pm

  Chocolate Chiffon - soft, moist and very chocolaty, without the heavy cream and butter, so you can indulge without the guilt! Orange Chocolate Chiffon - We use fresh orange juice and orange zest to make our Orange Chiffon Cakes. Pandan Chiffon Cake - Described by Tommy (one of our customers) as 'the best pandan chiffon cake in Singapore'. Soft, moist, full of pandan flavour (because we use freshly squeezed pandan juice) and balanced perfectly with coconut milk, this cake is truly a pandan-lover's treat! Pandan Chocolate Chiffon - this wavy design was an 'accident'. The dividing line is…

• I've set up my own bakery - AsianBakes!

  28 Jul 2009 | 5:19 am

  Hi, so sorry for the long absence!! I've been really busy setting up my bakery AsianBakes. It's very exciting going into a new venture. There is so much to learn and look forward to! I can't wait to go to work every day. My staff are the best - they are hardworking and most of all very creative people. They often give suggestions on how to improve the bakery's products and procedures. They really are a gem!! I'm looking to hire one more baker. Do scroll down the page to read the requirements. Perhaps you know someone who fits the bill.Below are a few pictures I took from my bakery.The chiffon…

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  Oiyi's Crafts

• Just in time for Valentine's Day.

  5 Feb 2010 | 1:58 pm

  I jumped at the chance to test knit this for Anna of Mochimochi Land when she asked for testers. This little monster will be the perfect gift for my little monster. :-) Even though I had a tight deadline for this project, it really didn't take long to whip this up.Everything is knit in the round and the arms and legs are done in I-cord. No seaming! The arms and legs were a bit fiddly in the beginning because you have to pick up stitches from the already stuffed body. You can also just sew the arms and legs on afterwards, but I like the fact that there is no sewing if you pick up the…

• My First Hats (for myself).

  25 Jan 2010 | 12:51 pm

  I am a knitter without a hat. I have never been a hat wearer. Growing up in New England, we drove every where so we spent more time in the car than outside. The other reason is a vain one. First, I think I look dorky in a hat and second is that wearing hats will flatten my hair.In the beginning of January, the temperature in NYC dropped drastically. Friends and strangers on the street would ask me where my hat was. Finally after one night of running errands in my neighborhood during that cold spell, I went home and casted on for a hat. I couldn't take it anymore. It has been over 10 years…

• Tiny Things

  18 Jan 2010 | 2:16 pm

  If you any of you have been following Anna's blog, then you have seen her tiny creations. If not, Anna has making miniature knitted objects and posting them to her blog weekly. I volunteered myself when she asked for test knitters for the 1st collection of Tiny Things.The pattern calls for Fingering Weight, but I used Worsted Weight. I have a much larger collection of worsted weight colors than fingering weight. These were quick and simple to make and it took very little yarn. It's great for the yarn scraps you have laying around. Even though I used a heavier weight yarn, they still came out…

• Birthday Girl!

  14 Jan 2010 | 2:00 am

  Today is my darling daughter's birthday! She is 2 years old and cute as a button. Two also happens to be her favorite number to say these days. She is a petite little girl, but she is super active. She can outlast any kid or adult for that matter. I kid you not. She does not stop moving, ever, unless she is napping or asleep at night. When I meet other parents, they are always surprised by her activeness and ask me if she is always like this. Yes.Even though she wears me out to the core, she never ceases to amaze me. DH and I feel really blessed to have her in our lives. I feel like I blinked…

• The Only Christmas Gift I Made.

  7 Jan 2010 | 7:05 pm

  I decided not to stress myself out over handmade Christmas gifts for last year (2009). Instead, I concentrated on making a blanket for my niece's first Christmas. She was the only new baby born last year in the family, so it made my task easier.If any of you have made any blankets before, you know that it takes a good amount of time and dedication to complete one. I chose to use a free crochet pattern I found on the Internet, but sadly it is no longer available when I checked tonight to link to it. The blanket is crochet diagonally all in one piece. You increase until the desired width and…

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  52 Cupcakes

• Saturday in the Park: Tie-Dye Cupcakes with Psychedelic Buttercream Frosting

  31 Jan 2010 | 3:56 pm

  This is our neighbor, Arthur, who we found snowblowing our driveway AND our sidewalk yesterday afternoon...such an awesome guy! Needless to say, cupcakes were delivered to him and his wife this morning! Thanks, Arthur!With snow on the ground, I was definitely thinking about warmer weather...the song "Saturday in the Park" by Chicago came to mind. Heard of that one? No, huh. Well, here's a link to the to the video...anyway, that's what inspired me to make these cupcakes, which from from the Cake Mix Doctor's Cupcake book!So, do what Layla would do....Put on sunglasses, sit back, relax, enjoy…

• Billboard Painting on Red Velvet Cupcakes!

  28 Jan 2010 | 5:46 pm

  Billboard painting takes place wherever there is something to advertise...and these guys are sharing their work on these red velvet cupcakes!A red velvet cake was a signature dessert at the Waldorf-Astoria Hotel in New York City during the 1920s. According to a common urban legend a woman once asked for the recipe for the cake, and was billed a large amount. Indignant, she spread the recipe in a chain letter!This recipe is from Anne Byrn's Cupcakes From the Cake Doctor.Here's the recipe from the Cake Mix Doctor!"Red velvet cupcakes take a beloved traditional recipe and make it even more…

• Hit The Road / Harvey Wallbanger Cupcakes

  22 Jan 2010 | 4:56 pm

  There's just something about Ann Bryn's (author of  Cupcakes From the Cake Mix Doctor) Harvey Wallbanger cupcakes that get my motor runnin'...and that's what reminded of these bikers I just happen to have in my "phun" drawer!So, once again, I went to the Montgomery County Liquor Store in the Cabin John Shopping Center to buy the Galliano. They only had this very tall bottle which was way more expensive than I really wanted to pay...hmmm...what to do? Just buy it!Hope you have a great week! Don't forget to check out the "little people" cupcakes!CQ and Layla

• Coconut Snow Bawl Cupcakes in Honor of all Bowl Games!

  4 Jan 2010 | 11:46 am

  Happy New Year, Everyone...Hope you are all winners!CQ and Layla

• Merry Christmas Neighbors Vanilla Cupcakes with Peppermint Frosting

  25 Dec 2009 | 2:57 pm

  These cupcakes are from the "Cupcakes from the CakeDoctor" book...she calls the recipe "The Best Birthday Cupcakes" but I think they are the best Christmas vanilla cupcakes...Other than Billy's Vanilla Vanilla cupcakes...and Layla seems to think so too!Found the cute cupcake liners at Pier One...who would have thought. And, I'd like to give a shout-out to our cupcake-loving neighbors Arthur and Linda and a little further down our street Marie and Teddy (her doggy who is so cute!).Merry Christmas, Everyone!! See you in the New Year!CQ and Layla

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  Sara Bakes Cakes

• Rachel's Guitar Cupcakes

  Sara Schneider

  28 Jan 2010 | 9:26 am

  Rachel is a singer in a rock 'n roll band (and a great person, to boot) and just celebrated a big birthday. We celebrated with guitar cupcakes. I used gumpaste for everything, except the frets, which were a last minute addition from royal icing.He takes the best photos, doesn't he?

• Paul's Flying V guitar cake

  Sara Schneider

  23 Jan 2010 | 3:26 pm

  I am a graduate of ICE: Institute of Culinary Education (Pastry '06) and I love connecting with fellow alumni and current students. Way back in October I was contacted by someone from the school who wanted a guitar cake for her boyfriend's 40th birthday.But not just any guitar cake - his favorite guitar was a Gibson Flying V, specifically one one in the middle of this photo.Cake was chocolate with chocolate buttercream, covered in fondant. The guitar itself was also made from fondant.the whammy bar was a last minute addition, but I think it makes the cake

• Olivia's Owl Cake and Cupcakes

  Sara Schneider

  21 Jan 2010 | 1:42 pm

  I probably say/think/write this a lot, but Owls for Olivia is probably my favorite project. My style has always leaned more towards whimsical rather than realistic and this was definitely no exception. Olivia's favorite colors were purple and pink, so realism went right out the window!I found some great line drawings of owls online and started from there. The decorations are all out of gumpaste or fondant and the letters are Tappits. Cake and cupcakes were vanilla bean cake with vanilla buttercream. I want to do a whole cake covered in these "feathers"I say this a lot, but these boxes and…

• Happy Birthday, Howard!

  Sara Schneider

  12 Jan 2010 | 1:47 pm

  I was lucky enough today to make a 56th birthday cake for Howard Stern! His wife Beth wanted to surprise him with a cake on the air and suggest doing something with the show's raised fist logo.The cake was a 12" devil's food with chocolate espresso buttercream, covered in red fondant. I made the gumpaste logos by hand and the letters are lower case Tappits.I delivered the cake early this morning to the studio and got to hear Howard talk about it on air. He said he "almost wanted to see the cake framed instead of eaten," but he fed it to his staff instead. Beth said the staff thought it was…

• Allie's pink ladybug cake

  Sara Schneider

  11 Jan 2010 | 2:37 pm

  My good friend Heather's daughter celebrated her 3rd birthday this weekend and I got to make the cake! For kids that age you need to feed/entertain the kids AND their parents, so the cake was big enough for everyone. 12" with a layers of chocolate and vanilla cake, filled with a thin layer of melted bittersweet chocolate and chocolate buttercream, covered in vanilla buttercream.When asked, Allie said she wanted, "Ladybugs, pink ladybugs..... and black spiders." You can see I listened to half of her request. They're made from gumpaste and the letters are funky lowercase Tappits (I have the…

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  Cakes and More Blog

• Cake Decorating Competitions

  Nicole

  31 Jan 2010 | 9:03 pm

  Can you believe we are here in February ALREADY!  Time is getting away from us quicker and quicker, it’s quite the elusive beast. There are three major cake decorating competitions coming up over the next couple of months. First up is The Blacktown Show, it never seems to garner loads of entries, probably doesn’t help that it’s first cab off the rank in only a couple of weeks.  Check out the dates and schedule info HERE. Next is The Castle Hill Show, entries are open till almost the end of February but don’t leave it till the last minute to get them in!  Check out…

• Blacktown Show 2010

  Nicole

  31 Jan 2010 | 8:51 pm

  Blacktown Showground Richmond Road Blacktown http://www.blacktownshow.com.au/ To be held: Friday 19th to Sunday 21st February, 2010 Schedule: http://www.blacktownshow.com.au/pdf/2010%2087th%20Annual%20show.pdf Enquiries: Pam Wells Mobile: 0428 395 875 Fax: 9671 7148 Showground: 9621 4626

• Castle Hill Agricultural Show 2010

  Nicole

  31 Jan 2010 | 8:42 pm

  The Castle Hill Agricultural Show 2010: http://www.castlehillshow.com.au/chs/chs.pma/chsHome?OpenPage Cake Dec Schedule: http://www.castlehillshow.com.au/chs/chs.pma/sec_Craft2010.pdf?OpenResource (Page 7) Entry Form: http://www.castlehillshow.com.au/chs/chs.pma/ent_Craft2010.pdf?OpenResource *Also check the baking section as they have a nice variety but also a cupcake category which can also be decorated* Castle Hill Agricultural Show 12th, 13th & 14th March 2010 Castle Hill Showground entry via Doran Drive, off Carrington Road, Castle Hill. Entries: By mail: 4.00 pm Friday 26 February…

• Planet Cake Class Winner Announced

  Nicole

  30 Nov 2009 | 3:15 pm

  CONGRATULATIONS to Ozcake aka Jenny, who is the winner of the Planet Cake Course Voucher.  Jenny’s comment number came up in the random number generator. Thanks to everyone who took the time to enter and answer my questions.  I appreciate the feedback and will be looking to incorporate some of the ideas into the blog in the new year! I hope Jenny will let us know how her course goes and send us some pictures to drool over!

• Sydney Royal Easter Show 2010

  Nicole

  16 Nov 2009 | 3:30 am

  2010 Sydney Royal Easter Show: 1-14 April 2010 Entries Open – Monday 26 October 2009 Postal Entries Close – Wednesday 9 December 2009 Online Entries Close – Wednesday 3 February 2010 Exhibitor Delivery Days – Friday 19 & Saturday 20 March 2010 Exhibitor Collection Days – Friday 16 & Saturday 17 April 2010 Sydney Royal Arts Preview – Tuesday 30 March 2010 from 6 – 9pm Perishable Cooking Judging – Thursday 1 April 2010 at 1pm http://www.sydneyroyalshows.com.au/sydneyroyalcomps/arts/index.html

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  Cupcake Culture

• The monotonous post

  8 Feb 2010 | 5:09 am

  Ok, this is going to be a monotonous post. Why[question mark] That's because there's something wrong with the chief baker's laptop. For some funny reason, the shift key on the laptop is not working at all...Nonetheless, there's going to be update[exclamation] This post will talk about our trip to Bangkok[exclamation] Yes, the mister and I went to Bangkok in December for a short getaway from the hustle and bustle of life. But it was even more hustle bustle in the land of smiles[exclamation]Here's what we did, eat and saw...The plane ride to Bangkok. The sky was awesome[exclamation]Finally…

• Update pleasssseee!

  20 Jan 2010 | 7:04 am

  A conversation between the chief baker and her girlfriends:Claude: When are you going to update your blog? In another 3 months' time?Jo: Yeah, no update everytime I check on your blog...Chief baker: Wow, you girls actually check my blog?Claude & Jo: Yes!Jo: I like to read what you write!Claude: I like to see the pics you upload instead.. reading your long posts makes me giddy..and I get lost halfway..Chief baker: *giggles*So here's to my girlfriends who are very dear to me, a little bit of pics and a little bit of write-ups.. to make sure one gets to read to her heart's content, and the…

• The revived Cupcake Culture

  25 Oct 2009 | 7:00 am

  I know I know... the blog's been dead for a good 3 months! It's been a pretty tough 3 months for the chief baker. Why? Because during the past months:1. she got promoted2. she conducted baking classes for a group of out-of-school youths3. she went through some ups and downs in her personal life4. she took on some new additional roles that takes away some more of precious personal time1. Yes, I got promoted at work. And that means more work, and more work, and more work. They say promotion is based on past performance, but more so on future potential for additional tasks. 'Nuff said.2. Ahem!

• For a colleague's birthday

  2 Jul 2009 | 6:14 am

  This cake was made for a colleague's birthday on 24th June. She was the supervisor of a once wide-eyed girl who stepped into the real world 8 years ago. This wide-eyed girl is none other than the chief baker. I am ever grateful to this colleague who taught me with patience. I must say it must have been really daunting, and I finally have a taste of what she went through now that it's my turn to nurture new colleagues.To YL, cheers to more birthdays to come!Oreo cheesecake with chocolate swirls

• Season of cheesecakes

  21 Jun 2009 | 3:23 am

  The chief baker has been on a quest to find the best tasting cheesecake, whether chilled or baked.This is a blackcurrent no-bake cheesecake that was made for a small girly get-together. Not the perfect tasting cheesecake I must say, but definitely one of the best looking! Aptly suitable for a girls' gathering, don't you agree?

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  Bake N Cook

• Resolutions for Year 2010

  25 Jan 2010 | 11:42 pm

  Is almost Chinese New Year. This year, I won't be baking any cookies due to a big tummy on hand.Last year hasn't been a very smooth year especially at work. This year, I hope it would be better. Well, hopefully everything will be better be it health, wealth, career, family, etc.Resolutions for 2010Buy more cookbooks. The next book on the list is the new release from Rose Levy - Rose Heavenly Cakes.Buy a bigger book shelf to house my collection. (Have to think of where to put the shelf)Avoid offending 小人.Good health to all, especially my family members and friends.

• Happy New Year 2010

  24 Jan 2010 | 10:06 pm

  HAPPY NEW YEAR 2010This should have been uploaded after Christmas but due to my laziness, it was delayed till now. I bought this 3 Tier Plate from Ikea during the weekend when they were selling it for $19 instead of $29.Instead of putting home made pastries as I did not back any pastries for Christmas, I have used it to put savoury stuff like condiments such as crepe skin, cucumber for Peking duck, fried spring roll, fried sotong yew cha kuey and cocktail sausages.A very useful tray as you could stack food item upwards and save some space at the dining table. Very pleased with myself to have…

• Christmas Party

  13 Dec 2009 | 7:43 pm

  After the Christmas party we had in Yr 2007, we have decided to hold another Christmas Party this year at my place. This year's menu would be very simple to cook as it it only caters for like less than 20 people as some family members are away this Christmas season on a holiday. I am definitely looking forward to the party!

• Raisin Pound Cake

  13 Dec 2009 | 7:27 pm

  This raisin cake is made from the same recipe as the fruit pound cake. However if you notice, this looks a bit dense. I suspect is because I used some left over brown sugar instead of castor sugar and my brown sugar was a bit damp. This could have contributed to the cake failing to rise. But I prefer this cake taste to the fruit cake as it has a brown sugar fragrance.

• Fruit Pound Cake

  13 Dec 2009 | 7:12 pm

  I have used this pound cake recipe to make various versions with different fruits, nuts, etc. This recipe gives a light and fluffy butter cake texture and this is not the traditional type of fruit cake which you usually get on Christmas. Ingredients226g unsalted butter100g shortening300g castor sugar350g flour1tsp baking powder5 eggs1tbsp vanilla essence1 cup milk2 cups dried mix fruits/chopped walnuts/raisins/blueberry/etcMethodPreheat oven at 180C.1. Cream butter, shortening, sugar till light and fluffy.2. Add eggs 1 at a time and cream well after each addition3. Add vanilla essence.4. Put…

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  cakelava

• "Cakes for a Cure" Event on "Your Carolina" TV

  cakelava

  6 Feb 2010 | 11:43 am

  We got some exciting news from Patti Gagstetter, one of the organizers of the American Cancer Society's Relay for Life "Cakes for a Cure" big fundraising event cakelava is participating in on April 24th in Greenwood, South Carolina. Patti filmed a segment with "Your Carolina" TV in which she talks about the event and mentions the calendar that Rick made a cake for. This segment will probably only run through the weekend so be sure to catch it while you can. You can read more about this event and the calendar in our previous blog post. All cakes designed for the "Cakes for a Cure" fundraiser…

• Leopard Print Purse Cake - This Gal Has Gone Wild!

  cakelava

  5 Feb 2010 | 1:22 pm

  Photos courtesy of Jen Ramsey, Weddings by Grace & Mona Over the past nearly five years of our business, we've made countless cakes for Mona Hirata, who also happens to be one of Hawaii's best event and wedding coordinators. Her love of cakelava cakes has not been exclusive to her company's clients, but extends to her personal parties, and Mona and her team love to party! Where there's a party, there's a cake, and we always enjoy making cakes for Mona. Each one is fun, different, and Rick looks forward to surprising Mona and her guests. On Saturday, January 30th, we braved our way into…

• Italian Themed Dinner Party

  cakelava

  3 Feb 2010 | 4:37 pm

  Last Friday night the Young Presidents Organization threw an Italian themed dinner party, and had Rick design a cake based on the invitation they provided which had delicate scrollwork and the floral pattern shown on the cake. They had a wonderful night in store for them. A private dinner party at Sapori Enoteca/Birreria with a menu by Chef Donato Loperfido, (we're already drooling!) with our Banana Blueberry Mascarpone cake for dessert, then it was off to The Marriage of Figaro opera. These young presidents work hard and deserved a great night out and we were glad to be a part of it!Aloha,…

• Bitchin' Camaro

  cakelava

  2 Feb 2010 | 1:04 pm

  Ever since the mid-80's, when we first heard "Bitchin' Camaro" by the Dead Milkmen, we can't help but think of the song each time we see a Camaro. Especially one as Bitchin' as a 1969 Camaro Z28, which was requested to be made in cake, by our client Jenn as a birthday gift for her father. Rick sculpted the black Camaro with white stripes out of Banana cake (flavor was Bananarama), added a vanity license plate, "MAURO", and this bad boy was ready to roll! Aloha, 'til next time!

• The Reveal - Challenge Airdate and Topic

  cakelava

  27 Jan 2010 | 11:20 am

  A little over a month ago, we participated in a life changing experience -- Food Network's Challenge. You know, the show where you and an assistant have to create a cake masterpiece in 8 hours, completely edible, in one of the most high-stress, high-adrenaline competitions on national TV, with 4 of the best cake designers in the country, and numerous television cameras filming your every move. Challenge, indeed! Challenge starts long before you even board the plane, before the clock starts ticking and well before you roll out your fondant. Your "Challenge" starts the minute you accept the…

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  Dessert buzz

• DessertBuzz speaks with Francois Payard Part II:

  nikonice

  8 Feb 2010 | 8:58 pm

  Dessert Buzz sat down with Francois Payard last Friday for an expansive interview.  Here is Part II.  Read part I here. DessertBuzz: One thing that I come across frequently when speaking to people about desserts vs. savory dishes is that they don’t seem to appreciate how much time it takes a pastry chef to put together one of these high end pastries. Francois Payard:  It’s a problem in America, sometimes people cannot appreciate the difference between something incredible and something simple.  Like the cupcake.  Why is the cupcake so big?  It’s ok. It’s just…

• Dessert Buzz exclusive: Payard to open 2 Pastry shop cafes in New York - is over the cupcake craze

  nikonice

  5 Feb 2010 | 9:22 pm

  Dessert Buzz sat down with Francois Payard last Friday for an expansive interview where he discussed some of his upcoming plans in New York, his opinions on the current cupcake craze, what New York desserts he has been enjoying, which New York City pastry chefs he thinks are doing great work and finally he professes his love for chocolate chip cookies. Part I: DessertBuzz: How’s the Chocolate bar going? Francois Payard: Good, you know it’s a small thing. It’s just a small chocolate bar, the idea was to do something really nice on Madison Ave. The whole concept is all about…

• $6 plated desserts on Clinton St.: Dessert Truck Works

  nikonice

  30 Jan 2010 | 4:26 pm

  You know those people who always say “Something good will come from this” after something really bad happens, like a robbery at your home.  “Well I am sure now you’ll get a new bicycle, one that you will like even more!”  I always thought these people were full of it but maybe they’re on to something.  I was upset after Luxee (RIP) closed a few months ago, since I really liked their taste in desserts - less sweet, plentiful use of dark cocoa etc… but from the ashes of Luxee comes the Dessert Truck’s brick’n mortar storefront, Dessert…

• DBGB: Desserts that would make Joey Ramone’s ghost happy

  nikonice

  27 Jan 2010 | 7:27 pm

  Everyone knows that you can get a killer burger, delicious blood sausage and tasty pigs head at DBGB.  But did you know they will hand blow-torch a showy, baked Alaska right at your table?   Yup!  DB doesn’t mess around when it comes to desserts and neither does his pastry chef Myriam Eberhardt. Given Mr Boulud and DBGB’s Pastry Chef Myriam Ebehardt’s French roots I decided to go with the Souffle.  The “Imperial Mandarin Souffle with creme anglaise” to be exact.   It was made to order in 10 minutes and was light and airy and had a fresh orange flavor. …

• DB Bistro Moderne: Best. Coq Au Vin. Ever. - Sadly, dessert not so much!

  nikonice

  18 Jan 2010 | 4:33 pm

  What can I say DessertBuzz is a softball site.  In 3 years I have never done a takedown-style review.  I have never slammed an obnoxious server.  Usually, if I really dislike a dessert, I just don’t write the review, which is a disservice to my readers.  I really should adopt (read: steal) Zach’s Midtown Lunch system of the “the plus and minus” which, at the end of the review, summarizes what someone who would like the reviewed establishment would say (the +) and what someone who dislikes the establishment would say (the -). In the case of DB Bistro Moderne I had a…

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  Everyone's Blog Posts - Dessert Professional

• Blood Orange Cake - Luna's Kitchen Magic

  Seletta Raven

  zest of 3 blood oranges juice of 1 blood orange 1 1/2 stick butter 1 c cane sugar 1/2 c turbinado sugar 3 large eggs -Cream together and then add 2 c whole wheat pastry flour, sifted 1/2 tsp baking powder 2 tsp poppy seeds Bake at 325 F. for approx 30 minutes. Cool. Once cool, combine for drizzle: 2 blood oranges (already zested for cake) 1/4 c sugar enjoy! created 2/14/09 :)

• In NEED of Recipes!!!

  sarah rodriguez

  I would like a nice yellow or marble cake recipe that is fluffy and moist and then another recipe for a cake that will be easy to carve with little crumbling, the cake will not be eaten at any time it is just for competition.

• In need of a good Yellow cake recipe

  sade chavez

  Want a fluffy, moist yellow cake recipe

• Amoretti Recipies from famed Pastry Chef Dimitri Fayard - Using Amoretti Products

  Sandra Mallut

  Bonbons Chocolate Dimitri Fayard Peanut Praline Using a paddle attachment, mix the Amoretti® Crunchy Peanut Butter #17, Amoretti® Peanut Praline #15 with the melted milk chocolate Slowly add the Feuilletine, orange zest and Amoretti® Orange compound #305 — DO NOT OVERMIX Pour into frame Let it set overnight Cut into desire shape Enrobe in Milk Chocolat Décor with dried orange peel Gianduja Bring the heavy cream to a boil Partially melt the milk chocolate Pour the boiling cream over the chocolate and Amoretti® Gianduja #10 Bur mix until you obtain a smooth consistency Add the soft…

• Amoretti Ingredients Tips and Reasons to Use Products!!

  Sandra Mallut

  1. Amoretti Ingredients are available all year round. Meaning you can work with out of season flavors at any time and flavors from all over the world. We only purchase the best products available to create our flavorings. 2. Shipping direct to you worldwide 5 days a week. 3. We offer Natural options for you to make Clean applications. 4. Our products have a minimum shelf life of 12 months or longer. 5. Our products do NOT require any cooling or freezing which saves money and space in your coolers/freezers. 6. You can order from me directly 7 days a week and I am available 7 days a week to…

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  Dessert First

• Double Holidays, Double Happiness

  pastrygirl

  9 Feb 2010 | 12:00 am

  There's a remarkable coincidence on the calendar this year, due to the drifts and ebbs between the solar and lunar calendars: Chinese New Year falls on February 14, the same day as Valentine's Day! Shall I expect a preponderance of...

• Fleurir: Chocolates in Full Bloom

  pastrygirl

  1 Feb 2010 | 12:00 am

  A few weeks ago, I got an e-mail from Ashley Hubbard of Fleurir Chocolates, asking if I'd like to try some chocolates from her and her fiance's freshly created artisan chocolate business. If there's anything that cacao-crazy San Francisco has...

• Passion in Panna Cotta: Lychee and Pomegranates

  pastrygirl

  22 Jan 2010 | 6:38 pm

  The boyfriend has been on a pomegranate kick lately. I'll see him standing at the sink, staring pensively down, hands subtly moving...doing what? Inspecting the sink for scratches? Ruminating over the dirty dishes I haven't cleaned from the last baking...

• A Bright Start to the New Year: Chocolate Passionfruit Tarts

  pastrygirl

  11 Jan 2010 | 12:04 am

  With such a chilly start to the new year, I need all the sunshine I can get to keep me from immobilizing into a blanket-wrapped mound in front of the fireplace. (I know; when I moved into my new place...

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  At the Baker's Bench

• From the Cookshelf: Artisan Breads at Home with the Culinary Institute of America

  1 Feb 2010 | 9:01 pm

  Once upon a time, I took a boot camp at the Culinary Institute of America. It was the Hearth Breads Boot Camp, and it was taught by Chef Eric Kastel. If you read my cooking blog, Eat Real, you know I wrote about my experience there more than once. It was that significant. The boot camp was a one-day session, but the lessons I learned there that day have stuck with me since. Every time I form a round or oblong loaf of bread, I use the techniques I learned from Chef Kastel. Ditto for braiding a challah bread or cutting a perfect fougasse.Back on that day, Chef Kastel mentioned a project he had…

• BYOB Roundup ~ February 1, 2010

  1 Feb 2010 | 8:00 am

  Kathy of Cooking on the Side and Panini Happy starts off the new year with a bang: Honey Oatmeal Bread. This looks so yummy and comforting ~ perfect for a PB and J or whatever your pleasure!Bee and Jai of Jugalbandi serve up something I've never seen before: Ragi-Sweet Potato Sourdough Bread. Ragi, as they mention, is related to teff. They've made some pretty-as-a-picture knotted rolls with it, and they're vegan to boot!Beth of Kitchen Courage has some yum-riffic Cranberry Chocolate Chip Cookies for us, as well as some lovely loaves of bread. And she's also got a new blog banner ~ very…

• Daring Bakers January 2010 Challenge ~ Nanaimo Bars

  29 Jan 2010 | 9:55 am

  The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.caThis month's DB challenge was a completely new item for me. I'd seen Nanaimo (pronounced Nuh-nye-moh) bars, those beloved Canadian bar-cookie-type treats, around the foodie blogosphere, but I'd never actually encountered them in person. Necessity inspired a few adjustments to this recipe, but by and large I'm pretty sure I captured the general gist. For a…

• ABin5 ~ Naan

  25 Jan 2010 | 11:25 am

  I've got a confession to make. I've been baking my own breads (etc.) now for over a year, and though I try ~ Lord knows I try ~ to keep the family in sandwich rolls and English muffins, there are times when I drop the ball. Just flat-out leave my poor little darlings without a single kaiser roll or slice of honey wheat to make a sandwich on.And the double-edged bread knife of BYOB is that getting a family used to home-baked bread spoils them for anything else. I could buy a loaf of sandwich bread but more than likely it will languish on the countertop as my kids eat peanut butter from spoons…

• From the Cookshelf: Rose's Heavenly Cakes

  15 Jan 2010 | 10:32 am

  Every now and then I get the opportunity to review a cook- or baking book that keeps me up into the wee hours, turning pages and slapping Post-its into margins, making grand plans and mental shopping lists. Rose's Heavenly Cakes (Wiley) by the award-winning Rose Levy Beranbaum is one such book.If you're an avid cake baker, you probably already have Beranbaum's Cake Bible. If bread is your thing, her Bread Biblecertainly has a spot on your shelf. And if it's pies and pastries that move you, no doubt her Pie and Pastry Biblehas been an invaluable asset.If you're at all familiar with Beranbaum's…

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  The Financial Brand

• Big bank brands, big consumer contradictions

  Editor

  9 Feb 2010 | 12:02 am

  Three separate studies indicate there are significant contradictions between how big bank brands are valued, what consumers feel about large financial institutions, and where consumers choose to bring their deposits. Big bank brand values rise in 2009 Brand Finance, a independent brand valuation consultancy, says that the top U.S. bank brands recovered during 2009, with an overall increase in brand value of +29%. According to Brand Finance, BofA saw its brand value grow to $26.1 billion, up by +24% over 2008. Reality Check: These guys had the value of their brands kicked to the ground in…

• Aussie banker caught on TV ogling semi-nude pics

  Editor

  8 Feb 2010 | 12:01 am

  It started like any other typical Tuesday afternoon interview, as Macquarie Private Wealth expert Martin Lakos discussed the central bank’s latest interest rate decision with the Seven Network. But unknown to Lakos, a colleague, Macquarie broker David Kiely, can be seen over his shoulder in the background ogling pictures of Australian supermodel Miranda Kerr. The images of Kerr, who models for Victoria’s Secret, were from a recent GQ magazine photo-shoot, including semi-nude and topless pictures. By Saturday, a YouTube video of the live interview had been viewed over 3 million times…

• What Gen-Y knows about financial institutions

  Editor

  4 Feb 2010 | 12:02 am

  If you want to know how Gen-Y feels about banking and financial institutions, just ask them. That’s what these three vendors in the financial industry did. They grabbed their cameras and hit the streets. Some of these videos were shot over a year ago. But has anything changed since then? “What Is a Credit Union?” Producer: Callahan & Assoiciates Running Time: 4:49 Callahan & Associates sent its CYouth team out to ask Gen-Y what they know — and don’t know — about banks and credit unions. And guess what? Gen-Y doesn’t know the difference the difference between…

• Whack a Fee, Bingo Credit, Praise Singer, More…

  Editor

  3 Feb 2010 | 1:02 am

  Here’s a creative showcase of financial marketing materials from banks and credit unions around the world — 13 projects and dozens of photos and illustrations. You can click on most images to view larger. Enjoy! USAA – Lifestage Guides This series of financial education guides for USAA from the Cartis Group are both beautiful and brilliant. These aren’t just brochures, these are large, multi-page guides (some are 24+ pages) offering comprehensive — and largely unbiased — advice. Books are organized by lifestages and life needs: getting married, saving for…

• ANZ’s ‘uncomplicated’ brand strategy

  Editor

  2 Feb 2010 | 1:02 am

  Early in 2009, Australian banking giant ANZ began quietly but methodically rolling out its new brand identity. There was little fanfare when a new ANZ logo popped up in an Indonesian airport last April. But when the bank debuted its new identity on its home turf later in the year, Aussies started taking notice, including many in the design community who lambasted ANZ’s new symbol as “dreadful.” Now after all the dust has settled, The Financial Brand takes a look at why and how ANZ decided to undertake its branding initiative. “Uncomplicated Banking” ANZ’s growth strategy…

• 
  Joe Pastry

• New York Cheesecake Recipe

  joe

  9 Feb 2010 | 5:29 am

  A true New York-style cheesecake has no crust. Which is not to say you can't add one if you like, but let's worry about that a little later on. This recipe is dense and creamy, just like a New York cheesecake is supposed to be. Note that the reason for the creaminess is not an abundance of cream cheese, but an abundance of sour cream, which serves not only to cut the fat content way down, but to introduce a very pleasant tang. I make this cake in a nine-inch springform pan, however if you're the type of person that prefers your cheesecake very tall, you can use an eight. 18 ounces cream…

• But first we need to get something out on the table.

  joe

  8 Feb 2010 | 1:54 pm

  I don't really like cream cheese. Oh I don't mind it, but I don't just love it like some people do. I don't especially like its plastic, putty-like texture. I'm not especially wild about its mildly-gamey-but-otherwise-bland, almost watery, flavor. I also don't particularly enjoy the fact that it's rich, rich, rich — about 45% fat. But Joe, you love butter, and butter has almost twice the fat. Very true, however I'd like you to meditate for a moment on the pure, golden glory that is butter and tell me if cream cheese even exists in the same universe, satisfaction-wise. I'll also add in…

• We Have a Cheesecake Emergency

  joe

  8 Feb 2010 | 8:00 am

  Last week, an urgent communiqué was received from the European home baker's underground via the Joe Pastry international signal station at Nova Scotia. It read: CHEESECAKE RECIPE NEEDED IMMEDIATELY. STOP. MUST BE NEW YORK-STYLE. STOP. NOT TOO HEAVY. STOP. NONE OF THAT GUMMY TEXTURE OR CHALKY DRIED-OUT EDGES NONSENSE. STOP. AWAITING REPLY. STOP. OVER. I've got a request list here as long as my right arm waiting for attention, but what to do? There are brothers and sisters-at-arms in need. Their call cannot go unheeded.

• Pretzel Myths 7, 8, 9...oh forget it.

  joe

  8 Feb 2010 | 6:15 am

  Since I started pretzels over a week ago, I've been inundated with myths I'd never heard of before. There's the one about the baker's apprentice who burned some bread "braids" while his master was out on morning deliveries. There's the one about how the Swiss gave them as gifts at wedding ceremonies, thus giving birth to the idiom "tying the knot." Then the one about superstitious central Europeans, who tugged on them like wishbones in hopes of receiving divine grace. And then there's the possible connection between the pretzel and Jewish "pletzel" bread, which is so fraught with complexity…

• How to Make Pretzels

  joe

  3 Feb 2010 | 11:29 am

  Is this a Joe-style afternoon snack or what? Home made pretzels are another one of those things that will amaze you for their simplicity and make you wonder if you can ever be happy with the store-bought variety again. As you already know from the recipe below, my version calls for a stater. You want it well fed and rarin' to go, which is to say, it needs to be able to reach this bubbly active stage within four hours of a feeding (at room temperature): Starter in hand, you're good to go. Combine your stater, flour, malt syrup, water and salt in the bowl of a mixer fitted with a dough hook...

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  Cake Talk

• Boy Scouts celebrate with cake!

  Mary Cesar

  8 Feb 2010 | 2:52 pm

  The Boy Scouts are celebrating their 100th birthday this year. The local Black Warrior Council needed a cake. We were prepared. They also broke ground on an Eagle Scout Plaza Chapel yesterday. Another cake. We were still prepared.Not pictured here are two more cakes with the Scouting logo. You guessed it, prepared. No badge required.

• Making Cheddar

  Mary Cesar

  8 Feb 2010 | 6:13 am

  More cheese-making. These are cooked curds.We've now graduated from fresh and soft cheeses (such as feta and soft goat cheese) to aged and harder varieties. Like cheddar.Mozzarella is on my list too, but it's best eaten fresh and there is only so much cheese one person can (or should) eat.The bakery is catering an event for Kentuck in a couple of weeks, and we can make mozzarella then.In any case, this version of cheddar only needs to age 1-2 months, which is great for my short attention span. Some recipes for hard cheese call for the cheese to age a year or more. Yeah, right.I used…

• Cookie Throwdown! -- Under the Sea Cookies

  Mary Cesar

  6 Feb 2010 | 3:11 pm

  The aftermath of another Throwdown!Another afternoon of chaos in the bakery when you can't hear anyone or anything, but everyone seems to be having a good time.About 25 kids of all ages decorated cookies. Clown fish, angel fish, sharks, dolphins, octopuses, sea horses, seals, crabs and whales.Icing, dragees, sprinkles.We gave away prizes in various age categories, for first and second.  You got to pick between a t-shirt and a box of cookies. Everyone got a container of gelato, just for being there.You should have seen the floor...Here are a few of the photos from the event.  There are…

• Faking It

  Mary Cesar

  6 Feb 2010 | 5:18 am

  We've all done it at one point or another.The truth is embarrassing or inconvenient, so we tell a little lie to make it ok.It was the cake peeking out of the box on the left, with the green bow. The one next to the "Sam" cake. A two tier square cake decorated to resemble a package with a ribbon and bow. For a surprise birthday party.It was also the last cake to be picked a couple of Saturdays ago.In fact, we had to call the customer to remind her about her cake as we were fixing to close for the weekend.So I was a little surprised to hear from her later that evening.She said…

• Priceless

  Mary Cesar

  5 Feb 2010 | 6:10 pm

  Imagine three fourteen-year-old girls.Then imagine what kind of cake they will agree on. Pink? Absolutely. Green? Yes, but only lime green. Blue? No, then yes, then no. Orange? Yes, but just the small cake. Black? Yes, then no, then just as an accent. Bow? Yes, but it should fill the entire top of the cake. Candles? No. Maybe. Yes. That would be chocolate under all those bright colors.Their reaction when they saw it tonight?Priceless.

• 
  Get off your butt and bake

• PRETZEL BITES - Parmesan or Cinnamon and Sugar with glaze.

  Jonna

  6 Feb 2010 | 1:59 pm

  Do you need a perfect snack for the big game?  These Pretzel bites will hit the spot for sure.  You can make a combination of Parmesan bites with a Cheese dip or Cinnamon and Sugar bites with a Vanilla glaze for dipping.  I've finally used up my supply of Rhodes Roll dough . . . until I buy more.  It's quite nice to have on hand when you need it.  If you have some hanging around your freezer, you can whip these up in a jiffy.  Simple . . . PARMESAN PRETZEL BITES CINNAMON and SUGAR PRETZEL BITES Take a Texas size Rhodes roll that has been thawed.Roll it out…

• GLAZED CINNAMON RAISIN KNOTS

  Jonna

  5 Feb 2010 | 2:46 pm

  O.K . . . if we have to, it's time to get our game on! You could do it this way. Believe me now? . . . this will seal the deal! Rhodes . . . you should hire me!Come on get off your butt and make these.It's a snap . . . SWAP your hubbie one of these, for the channel changer! GLAZED CINNAMON RAISIN KNOTS Texas size frozen Rhodes Roll dough*as many as you likeCinnamonBrown SugarButterRaisins (optional) Directions:Thaw Rhodes rolls, but leave a slight chill on them.  Flatten with rolling pin.  Brush with melted butter. Sprinkle with Brown Sugar, Cinnamon and then a few…

• COCONUT DATE BAR CRUMBLE

  Jonna

  3 Feb 2010 | 5:15 pm

  Once upon a time . . .you could buy a box mix by Better Crocker called Date Bars.one day, one very sad day . . . it vanished from store shelves! What will we do - the children cried?What will we do - my Dad cried?What ever will we do - I cried? Find a recipe that comes close to perfectionand she did.The end. I like it warm from the oven with Whipped Cream.butIce cream is also wonderful.both . . . would be even better! COCONUT DATE BAR CRUMBLE 1.  First cut up the butter in small chunks and put in medium size bowl, until butter is at room temperature. 2.  Prepare the…

• BANANA APPLESAUCE BREAD

  Jonna

  2 Feb 2010 | 1:59 pm

  What do you do, when you have two ripe bananas?. . . that's not quite enough for banana bread.Add applesauce! Serious good a new favorite! APPLESAUCE BANANA BREAD 1/2 Cup oil*I used Canola1 1/2 Cups sugar2 eggs4 tablespoons buttermilk2 ripe bananas1/3 cup applesauce1 teaspoon vanilla*you could use 4 bananas instead of the applesauce2 cups flour1 teaspoon Baking Soda1 cup chopped walnuts or other nut Directions:Cream the oil and sugar together.  Next, mash the bananas and add to sugar and oil.  Add the applesauce, buttermilk, vanilla and eggs to the sugar mixture, and…

• BUTTERY PARMESAN KNOTS

  Jonna

  1 Feb 2010 | 1:10 pm

  . . . I'm still working on using all of that frozen Rhodes Roll dough.  Last week I made Cinnamon Sugar Glazed Orange Knots, that were very yummy. and today to go along with our Hawaiian Crunch Halibut Buttery  Parmesan Knots simply . . . un-thaw some texas size Rhodes rolls roll each into about 9" rope twist into a knot . . .like this. Brush with lots of melted butter sprinkle with a little garlic salt place on greased sheets to rise until double. Bake at 375 degress until golden brown. About 10 to 15 minutes. brush with butterrrrrrrrrrrrrr . . . again You will need:more…

• 
  Bank Nerd

• Mobile Banking for Canadians

  Sensei

  8 Feb 2010 | 6:38 am

  Mobile banking is something that Canadians will all be doing in a matter of time, especially when only 10% of Canadians are doing it right now. It will not be long until it is more popular than online banking especially when the whole concept of banking on the go will be a great selling point to it. Canadian Imperial Bank of Commerce (CIBC) has recently launched an iPhone application that will enable CIBC clients to check their bank accounts and do certain transactions straight from their phone. I have to say that this is a brilliant step CIBC has taken into technology. Normally for people to…

• TD Poll: Canadians Uneasy About Saving for their Retirement

  Sensei

  8 Feb 2010 | 5:31 am

  In a recent TD Retirement Savings Poll, many Canadians have conflicted emotions in terms of retirement. 36% cannot wait to stop working and enjoy life, while 30% say that even thinking about saving for retirement makes them uneasy because they have not saved enough. Saving for your retirement can become a problem, but if you start early and make the effort to contribute for your retirement then you can rest a bit easier knowing you did what you can. The survey went to show that two thirds of Canadians are doing something about saving for retirement and are continuing to make it a priority.

• ScotiaGold Passport Visa Deal

  Sensei

  8 Feb 2010 | 4:08 am

  Scotiabank is offering a great deal with their ScotiaGold Passport Visa Card and it is definitely a deal your should definitely not ignore If you apply before April 30th, 2010, you will have a great head start to your travel plans. When you apply before April 30th,2010 you will be able to receive a 30,000 bonus of Scotia Reward Points. You will receive a special introductory annual fee of $99 for the first year. In case you did not know, the regular annual fee is $110 for the ScotiaGold Passport Visa Card. Realistically you are only saving $11 but you are saving something nonetheless. How the…

• Canadians Lack Basic Financial Knowledge

  Sensei

  6 Feb 2010 | 7:00 am

  Majority of Canadians do not understand the basic principles of financial risk and there are not many taking the necessary steps to educate themselves either. A global survey released on Thursday found that only 13% of Canadians could answer three basic questions about financial risk, and the results match the average across other countries which were studied as well. 16% of men and 9% of women who surveyed answered all questions correctly. Education did play a crucial role in people’s ability to answer the questions correctly, 8% of high school graduates got all the questions right,…

• Canada’s Big Six Want Mortgage Rules Tightened

  Sensei

  6 Feb 2010 | 6:25 am

  Canada’s top bankers are pushing to have the government come down on the mortgage market to cool off the rise in home prices. The heads of Canada’s six largest banks have told policy makers privately that they fear the wide ranging economic fallout of a U.S. style collapse in the housing market. In order to avert this disaster, they are willing to accept tighter mortgage rules which would in turn slow down the real estate markets, which would mean that it would forgo some short term profits from giving out bigger mortgage as home prices increase. The point was made in last November when…

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  Wild Yeast

• YeastSpotting 2.5.10

  Susan

  5 Feb 2010 | 12:01 am

  YeastSpotting is a weekly collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. See this week’s yeast spottings… © Wild Yeast, 2010. | Permalink | 6 comments

• Pear Buckwheat Bread

  Susan

  31 Jan 2010 | 8:37 pm

  My friend Jamie (Life’s a Feast) is throwing herself a birthday party for BreadBakingDay this month. A very special bread is therefore in order, and I think this fills the bill. Distinctive in both appearance and taste, it derives an earthy flavor and rich deep brown color from buckwheat flour, and sweetness — but not too much — from toasted walnuts and wine-soaked pears. Before making these loaves at home, I had made the bread several times at SFBI — including for my bread practical exam — and it never disappoints. As a testament to its universal appeal,…

• YeastSpotting 1.29.10

  Susan

  29 Jan 2010 | 12:01 am

  YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. See this week’s yeast spottings… © Wild Yeast, 2010. | Permalink | 8 comments

• In Which I Lose My Gluten-Free Virginity

  Susan

  27 Jan 2010 | 12:01 am

  The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca. There isn’t much gluten-free baking around here — in fact, I’m usually all about the gluten. I have to admit there was a little scene playing out in my mind as I prepared these gluten-free graham wafers, my first foray into a world where wheat flour is taboo and things like sweet rice flour, sorghum flour, and tapioca flour rule the…

• Be My Guest

  Susan

  24 Jan 2010 | 6:20 pm

  Hey Bay Area bread fans, what are you doing next Sunday? I think I’ve mentioned that I’ll be putting my bread on the line at SF Food Wars‘ Yeast Affliction! All-out Artisan Bread Bakedown & Craft Beer Tastiness. My Semolina Sourdough with Fennel, Currants, and Pine Nuts will go up against Dark Horse Bread’s Black Pepper and Fig Sourdough, Go Nuts!’ Nuthing But Net, The Itty Biddies’ Nutty Sourdough, and 17 others to see which loaf will be the cat’s pajamas. Tickets were a quick sell-out, so maybe you thought you missed your opportunity to come,…