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Strawberry Pie. Shortbread Crust: Lightly butter, or spray with a vegetable spray, an 8 or 9 inch (20-23 cm) tart pan with a removable bottom.

Strawberry Pie

In your food processor, place the flour, sugar, and salt and process to combine. Add the cold butter and pulse until the pastry starts to come together and form clumps. Transfer the pastry to the prepared pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Perfect Buttercream. You know the scene – you’re at a party, and it’s time for the cake to be served.

Perfect Buttercream

The cake sure looks beautiful, but the frosting … well, you never can tell with frosting. On the cake it all kind of looks the same. The flavor is a mystery. Will it send you running for your toothbrush with its sweetness? Or even worse, will it taste like a dollop of butter? Both can ruin a good cake and cause people to doubt the skills of the cake baker.

Last week I was roped into asked to coordinate last-minute baby shower for one of our temps whose last day was Friday. Megan’s Perfect Buttercream makes enough to fill and frost a 9-inch two-layer cake 2 sticks (8 ounces total) butter, softened 6 cups sifted powdered sugar 4 tablespoons milk (I use whole) 1 tablespoon vanilla extract 1 teaspoon almond extract. Chocolate Wafers. People, I am so excited about this recipe, it’s pretty much all I can talk about this week. I mentioned it to a broker who showed us another dud of an apartment (more about that if/when we make it out alive). I mentioned it to a friend who doesn’t eat sweets (and we’re still friends! Really, it’s more for everyone else.). And I tried to explain it to another friend who has probably never baked in her life, who politely nodded, smiled and scooted out of the room.

As you can see, I can be incredibly boring when I get excited about cooking. I have been wanting to come up with a completely home-baked, from scratch and all-natural chocolate wafers for years. So you can imagine my ecstatic excitement discovering that I had a chocolate wafer recipe in front of me the whole time. That isn’t to say that a chocolate wafer is only good for icebox cakes — perish the thought! One year ago: Chicken with Almonds and Green OlivesTwo years ago: Risotto al Barolo + Green Crostini Icebox Cupcakes.

Lemon Bars. Lemon Bars: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven.

Lemon Bars

Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan. Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan and bake for about 18 - 20 minutes, or just until lightly brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling. Lemon Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Strawberry Cream w/ Raspberry Jelly. Strawberry Cream: Place the thawed strawberries, sugar, and buttermilk in your food processor and process until very smooth.

Strawberry Cream w/ Raspberry Jelly

(Taste and add more sugar, if necessary.) Transfer this mixture to a medium sized saucepan and bring just to a boil, stirring constantly. Meanwhile, sprinkle the gelatin over 1/2 cup (120 ml) of cold water. Let this mixture sit for 5 - 10 minutes. Mini Oreo Cakes. Mini Chocolate and Oreo Cakes ~ This is the kind of cake that you won’t be ashamed to beg for.

Mini Oreo Cakes

Beneath the chocolate pour and Oreo rich mousse like frosting is a rich chocolate cake as classic as Chanel No. 5. Mini Chocolate Oreo Cake I know perfume and food hardly go together. In fact they really don’t for me. I don’t wear any fragrances and everything I buy is unscented. So when I made this cake for my girlfriend’s birthday, she loved it and said the chocolate cake was as classic in taste as Chanel No. 5 is to perfumes. What I can vouch for is pairing a classic childhood cookie with a good ol’ fashion classic cake is always a winner where ever and to whomever it’s serves to. For those of you who are fork ready, here you go. . . . . Pumpkin Cheesecake. Pumpkin Cheesecake: Preheat oven to 350 degrees F (177degrees C) and place the oven rack in the center of the oven.

Pumpkin Cheesecake

Butter, or spray with a non stick spray, an 8 inch (20 cm) spring form pan. Crust: In a medium sized bowl combine the graham cracker crumbs, crushed ginger cookies, sugar, and melted butter. French Apple Tart. Red Velvet Cheesecake Brownies.