This is one cookie recipe that you can add onto your ‘must bake’ list! They come out chewy, gooey and just down right delicious…

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.)

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.

Crisp falling leaves, sweater, jeans, and boots…just a few of my favorite things this time of year.  But what I truly love the most is gift-giving, better to give than receive, right?  Edible treats are probably on the top of everyone’s list–either to give, or receive.  Personally, edible gifts always warms my heart…

I read an interesting story about Buko pie (Young Coconut) pie and that it originated from a city in my hometown of Laguna, Philippines.

Torte can mean a lot of things in baking…this particular Blueberry Torte–inspired from Food52 Kitchen Letters, is a blueberry pie translated onto a cheese-cake derivative but lighter and prettier.  In essence, it’s really a no-bake cheesecake made fancy by name…

I’ve been promising our younger son that I would bake a classic chocolate cake one of these days…

 

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.

Many thanks to our neighbors for these gorgeous peaches picked fresh from their orchard.  The first recipe that came to mind is a flaky, buttery galette, a cousin to the tart family, but rather easier and faster to make.

Peaches

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!

Family means everything to me…I have two boys–one is starting middle school in a couple of weeks, whilst the other remain at our former neighborhood to complete his studies in journalism.

Back in high school, my eldest boy Brendan did all of the baking.  I’ve missed that since our move(s) without him.  He would often bake at night, and when he did, we were all guaranteed an enjoyable treat.

Quick, easy, and impressively good!  Think of it as caramelized, barbecued bananas on a stick!  Here we go…

Pastry chef Roy Shvartzapel layers roasted fresh apricots atop basil custard to make a gorgeous tart. The tender crust is extraordinary: Combining hard-boiled egg yolk and potato starch, it’s based on a classic dough that he learned from Paris pastry genius Pierre Hermé.

I’ve come across hundreds of flan recipe with very similar ingredients and steps, but since this is my first unflanned attempted,  I found this one to be the easiest…especially for a rookie ‘flanner’ like me 😉

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.