This is one cookie recipe that you can add onto your ‘must bake’ list! They come out chewy, gooey and just down right delicious…
artisan baking
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!
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’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.
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.
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!
Quick, easy, and impressively good! Think of it as caramelized, barbecued bananas on a stick! Here we go…
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 😉
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.
I cannot begin to tell you how much I adore A Country Cook’s Kitchen cookbook! The author has done a tremendous job putting together timeless, rustic recipes from making artisanal breads, farm-house-style cheeses, preserving vegetables, curing meats, churning your own butter and soft cheese, baking cakes, pastries and biscuits…not too mention the page-turning arrays of heirloom, artisanal and organic food photography. I am not a sponsor of this cookbook, nor any of the others I might have mentioned or will mention in the future–to make that clear, but my rule of thumb is, if I find something worth sharing…word of mouth is truly the key to do so. Pay it forward, right?
Onward, one of the culinary skills I am trying to hone into is bread making, thus, whenever I post something on Instagram with regards to making bread, I immediately title it Bread-Making 101 because I am at the novice stage of baking. You can only imagine the excitement I feel after peaking through the lit oven door and watching the development of the dough as it swells and rise before my eyes! It was beyond exhilarating…
