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[ Photograph: Donna Currie ] If you've never made pie dough or puff pastry and you're a little afraid of the recipe, let me put you at ease. If you mess up and the butter gets incorporated into the dough rather than forming thin layers, you'll end up with a really buttery rye bread, which isn't such a terrible thing. And if you don't want to make all four danishes, you can let the dough rest another day, or make croissants from the dough.
One of the best ways to get an idea is going through family recipe cards and being reminded of the things that were at the table when you were a child. This egg custard is based on one of my grandmother's cards and is attributed to her friend Dot. Egg custard makes a wonderful pie, but here, brûléeing it and peppering it makes it a standout all on its own. Egg Custard Brûlée 1 1/2 cups whole milk
How often does your child offer to pay YOU to make something? It really doesn't happen often, um, ever , around here. A few weeks ago, I volunteered to provide a tray of blondies for an event. Now, if your house is like my house, all sweets must be "tested" before leaving the premises.
Slices of this chocolate bundt cake spent the better part of the past week in the car with me. Each piece, wrapped in parchment, tucked between the Ak-Mak crackers and a jar of almond butter. It is a fine travel cake. One that can handle a day or two in the car - blizzards, bumps in the road, hairpin turns, and all.
Happy first day of spring! To celebrate I've made a special treat for you with colorful spring flowers. I've been enamored with edible flowers ever since making candied rose petals earlier this year.
We’ve featured several versions of a Star Wars Death Star cake in the past, but if you’ve ever wondered how to properly make one yourself, today is your lucky day. CakeCentral has provided a full set of instructions—and it’s not as difficult as you might think. Basically it involves baking two half-sphere cakes in bowls and joining them with plastic dowels. This Death Star Cake was such fun to make that you just won’t know when to stop! It is made of Dark Chocolate Mud Cake and filled and covered in Dark Chocolate Ganache then grey Sugar-paste.
[Photograph: Yvonne Ruperti] This buttery, rich white chocolate bread pudding is doused in a luscious white chocolate sauce. Notes: Using a good quality white chocolate really puts this bread pudding over the top.
May 10, 2011 | Print | E-mail | Filed under bread , nutella There are some days that I just lose my appetite. It might be because of my mood, or that nothing sounds good, or that I’m in a food rut again and need to spice things up a bit. When my appetite comes back though, what I’m inevitably craving is some sort of comfort food.