There is nothing quite like the smell of fresh dough kneading in my kitchen…This morning what I have for you are sticky buns! It’s generally quite easy that even your little chefs in the kitchen can do it (with a little adult supervision, of course.)
Just a little something I whipped up for teachers’ appreciation week at my son’s school…Let me know what you think!
The rain has finally reached us…Hoorah! We’ve had a dry spell for a while. Moreover, with the eminent lack of snow a few ski resorts at Lake Tahoe have had to close down for the season.
Hi! It’s been awhile…you’ll find most recipes I’ve done lately conveniently posted on our Facebook page at http://www.facebook.com/thecookingapprentice.
I’ve made madeleines a few years ago, and back then I had no idea what I was getting into…you see, I have a love-hate relationship with baking, but for the most part,
I really don’t mind it. Really.
This is my own twist on the classic pineapple upside down cake. The original recipe Peach-Bourbon Upside-Down Cake was adopted from Food Network online.
Millionaires’ Shortbread, Chocolate Caramel Shortbread Bars, Copycat Twix Bars, and so forth…this recipe has had many titles, regardless of what they may be, it definitely had me at C-A-R-A-M-E-L!
Today I had the itch to fidget around my kitchen…and, by the same token, take care of my sweet tooth, as well. I mentioned ‘carrot cake’ to my hubby, and he sort of just cringed. He claims to not liking it. Our little guy won’t even acknowledge it.
The other night hubby and I watched Chopped, one of many favorite cooking challenges we enjoy viewing on the tele. The new episode featured ‘grandma vs grandma’ where four, sweet elderly ladies eagerly anticipated the surprise ingredients from their baskets.
I’ve never had panettone until my family and I received one during the holiday. It is quite good with a nice cup of tea or coffee; but all the while, I’ve received a few suggestions that it is also great for making bread pudding and french toasts. Although I’m not a fan of both, I figured, why not give it a go since I still had a generous half portion left for the eating…
Happy New Year! Nice to be back…
Well I’m not much for small talk, with the exception of a few things, such as intimate conversations about food. Today, I simply wanted to share this wonderful sweet-tooth craving recipe with you but rather with a healthy alternative in mind. If you can recall from one of my past blogs I mentioned that our deep fryer broke. That was two years ago, and I have yet to replace it… Meanwhile, I still like my fair share of ‘fried’ goodies, but have been meaning to find a way to substitute the ‘frying’ with ‘baking’ without losing the originality of its flavors.
Hello! Hello! It’s been a few weeks… Well today I wanted to share a great recipe for another food trending item: The Pretzel Buns. I love the texture, and rustic look of this bread.
It was National Baklava Day last Monday and ever since then I started craving for some. Normally I’m not an avid fan of Baklava. I’ve probably eaten it trice in my life–from a party, from a homemade version that my cousin made, and when my son made some a couple of years ago. I guess I find it just too sweet and nutty. I’ve thought about this particular recipe long and hard…how can I enjoy baklava without it being too sweet?
Tried out my luck this afternoon with the world-famous Sablé Breton (French classic butter cookies) recipe from Bruno Albouze. My husband told me that sablés were his dad’s favorite, “You know, these will go really well with some sablés…” his dad would say. I did not know this until the cookies were just about done and I called hubby over to the kitchen for sampling. He then shared how much his dad loved sablés…