From my experience I've found that there are few desserts more universally liked than Funfetti Cake.
There’s a banner that hangs above the whiteboard at the front of my classroom. It’s about six feet long and so high that you can see it from anywhere in the room — unless you’re hiding under my desk, I guess, but why would you be doing that?
I have had a bear of a time with ladyfingers.
About a year ago I was transformed into a macaron making machine. Macaron after macaron, request after request, I was churning these mothers out like a, ahhh… like something that prepares a lot of macarons (you can find some evidence in my old kitchen porfolio ).
As we now know, it’s fall and I love it.
“ Do you know what your problem is? ” Steve Martin’s Ohioan character in the 1999 remake of The Out-of-Towners asks a group of advertising executives in New York City struggling to come up with a slogan for tourism. Then he answers his own question, “ You live here – you’re jaded .”
I am sitting here looking at this plate of deliciousness…
Leaves paint the ground. Vivid orange, red, and yellow swirl through the sky, stirred by a cool Fall breeze. Monet’s paintbrush.
The taste of blueberry–and the desire for it–still lingers since we got back from Ogunquit, Maine.
I have experimented with countless recipes searching for that perfect chocolate chip cookie.
With blueberry season quickly coming to an end I had the strong urge to baking with blueberries one last time. As soon as I saw these on Jen's blog a few weeks ago I knew that they would be a hit.
http://www.passionateaboutbaking.com/2011/02/baking-strawberry-whipped-lemon-curd-napoleans-%e2%99%a5happy-v-day%e2%99%a5.html“Gastronomy is and always has been connected with its sister… …art of love.”
Preheat oven to 325°F.
Recently I was searching for a dessert which would be saying ‘Good-Bye!’