Daring Bakers in September: Vols-au-Vent with Michel Richard’s Puff Pastry Dough
After more than two years as a Daring Baker (it all started with a mirror cake…), I’m so excited that Liz and Ivonne have asked me to host a challenge! Woo-hoo! But oh no–what to pick?? Looking...
View ArticleDaring Bakers in December: Gingerbread House
Welcome to my home– my gingerbread home! Let me show you around inside. It’s nothing fancy. Just four walls and some spackling. Oh, and mind your head…the roof has quite a slope. Anna of Very...
View ArticleVanilla-Caramel Roasted Pineapple
Meet my latest addiction– Vanilla-Caramel Roasted Pineapple. Pineapple is delicious and sweet as-is, but cook it in rum and vanilla-infused caramel, and you may not be able to eat it any other way...
View ArticleMaple-Roasted Apples with Candied Nuts
I do bake all day at work, but when this time of year rolls around, I’m also more than happy to dial up the oven when I get home. The kitchen is the coziest place in this old house on a chilly day...
View ArticleFrench Fridays with Dorie: Nutella Tartine
It was hard for me not to make this week’s FFWD recipe. It’s toast– heck, I can make time for that! Toast with yummy stuff on top, that is. This tartine is a thick slice of brioche with butter,...
View ArticleCoeur à la Crème
I’ve never gotten super excited (or super upset, either) about Valentine’s Day. It’s kind of a non-event, but I do like to use it as an excuse to make my sweetie something luxe and a little girly for...
View ArticleHomemade Marshmallow Crème and a BOOK GIVEAWAY!
If you think that a marshmallow is one of those semi-stale, crackly, crusty things you get at the supermarket, then we need to have a talk. Ideally, they should be squishy and soft, not tough and...
View ArticleRoasted Strawberries
I’m not too crazy about strawberries in baked goods. Baked strawberries turn pale and sad. Roasted strawberries, on the other hand, are vibrant and intense. We’ve been roasting strawberries at work...
View ArticleTuesdays with Dorie BWJ: Espresso Profiteroles
Choux paste treats have been well-covered here. Gougères, éclairs, cream puffs and even crullers–wait, something’s missing. How could I forget profiteroles, one of my most favorite desserts? I’ll...
View ArticleTuesdays with Dorie BWJ: Tropical Napoleons
Charlotte Akoto’s recipe for Tropical Napoleons is in a section of the book called “Grand Pastries,” which seems to mean plated desserts. I have to say that a lot of them look kinda dated to me, but...
View ArticleTuesdays with Dorie BWJ: Inside-Out, Upside-Down Tirami Sù
Gale Gand’s Inside-Out, Upside-Down Tirami Sù is pretty different from the tiramisu I usually make. The flavors are all here, but this reinterprets the dessert into a mix of textures and...
View ArticleTuesdays with Dorie BCM: Bubble Éclairs
I love making pastries with choux paste. The dough is so fun to make, and then when you open the oven the oven and find a tray of chubby golden puffs, well, I think it’s just delightful. These Bubble...
View ArticleTuesdays with Dorie BWJ: Chocolate-Cinnamon Beignets
Normally when I think beignet, I just think donut…well, French donut, I guess. Something made with a donut-like dough. Usually involving yeast. It turns out there’s another type of beignet that I...
View ArticleTuesdays with Dorie BWJ: Cocoa Nests with Caramel Mousse
I’ve been on a chocolate tear here for the last few weeks. I guess though that caramel is really the dominate flavor in Charlotte Akoto’s Cocoa Nests with Caramel Mousse. And I guess I should...
View ArticleTuesdays with Dorie BCM: Pistachio and Summer Fruit Gratins
What to say about these Pistachio and Summer Fruit Gratins? Well for one thing, they are pretty tasty. A layer of fruit and berries topped with pistachio frangipane could almost not be a winning...
View ArticleTWD BCM Rewind: Profiteroles, Ice Cream and Hot Chocolate Sauce, Benoit Style
This major sweet tooth has a hard time picking out an absolute favorite dessert, but ice cream profiteroles are definitely on the shortlist. In fact, I get a little angry if I go to a French...
View ArticleTuesdays with Dorie BCM: Real Hot Chocolate
The East Coast is definitely going through some Real Hot Chocolate weather right now. The bomb cyclone and the polar vortex can only be counteracted with the giant mug. Sometimes hot chocolate can...
View ArticleTuesdays with Dorie BCM: Apple Matafan
I’m pretty sure I nominated Apple Matafan a million times for TWD. Finally it’s getting it’s moment in the spotlight! Of course it helped that only two of us voted this month (and one of us was yours...
View ArticleTuesdays with Dorie BCM: Springtime Cookies and Curd with Double-Butter...
Here are both of this month’s BCM recipes in one nifty post. I’d say I love the efficiency, but actually, I had to get together a lot of bits and pieces before I could stick a spoon in this Springtime...
View ArticleTuesdays with Dorie BCM: Cold Chocolate Crémeux, Wine-Poached Cherries and...
If Cold Chocolate Crémeux, Wine-Poached Cherries and Lots of Crumbs sounds pretty cheffy, that’s because it’s inspired by a dessert Dorie had a bistro in Paris. A crémeux is essentially a custard...
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