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Mini Dutch Bossche Bol Croquembouche Cupcakes - Daring Bakers' May 2010 Challenge. Chicken liver pate with some sweet sauce/onion jam on the side Is my favorite entree to order when we are eating out.

Mini Dutch Bossche Bol Croquembouche Cupcakes - Daring Bakers' May 2010 Challenge

So one day, thanks to my little sister's birthday, I decided to try and make one on my own. Nian Gao - Chinese New Year Cake. Pfefferkuchen, old german gingerbread. Good recipe if you want good design on cookie.

Pfefferkuchen, old german gingerbread

Be warned, though. These will have taste which might be too different for modern taste. Pfefferkuchen of old-fashioned German gingerbreadingredients500 g of honey (melted, slightly cooled)180 g of sugar150 g of butter2 tablespoons lard1 egg1 egg yolk1 tablespoon cinnamon1 teaspoon cloves1 teaspoon cinnamon1 / 2 teaspoon allspice1 tablespoon cocoa1-2 tsp potashA small amount of rose water (potash is dissolved in this)500 g of rye flour500 g of wheat flourHeat up honey but dont let it boil, mix together sugar, butter and spices. Allow to cool well. This dough is easy to prepare with wooden spoon too, aswell with baker's little helper machine. Ossi dei Morti {Bones of the Dead Cookies} Ossi dei Morti means bones of the dead in Italian.

Ossi dei Morti {Bones of the Dead Cookies}

This might sound a little creepy but I assure you these “bones of the dead” are not. They are actually little crunchy snow capped bites of deliciousness that have a beautiful significance behind them. On November 1st and 2nd Italians {and many others} celebrate All Saints Day and All Souls Day. Known to some as the Day of the Dead. Pfeffernüsse Cookies. For me, the holiday season hasn’t really begun unless and until I reach into my cupboard for several jars of spice.

Pfeffernüsse Cookies

Whether it’s pumpkin pie, gingerbread or cookies, the kitchen isn’t really firing on all cylinders until it’s full of the aromas and flavors of the sweetness of cinnamon, the brightness of nutmeg, the complexity of allspice, the magic of cardamom or the depth of cloves. Most countries have a long tradition of preparing some sort of spice cookie for the holidays. Some of my favorites are Lebkuchen (Germany), Cuccidati (Italy), Pepparkakor (Sweden) and Basler Brunsli (Switzerland). I’m sure your family has its own must-haves each year. One cookie I haven’t tried is the Pfeffernüsse from Germany. This recipe is from Williams Sonoma. Converting Yeast-Based Recipes To Use A Sourdough Starter.

Once you have a natural starter alive and kicking on your counter, stealing the occasional banana from the fruit bowl, it’s hard to go back to baking bread with commercial yeast.

Converting Yeast-Based Recipes To Use A Sourdough Starter

Not only would that feel like a bit of a betrayal (though you can always blindfold the jar of starter or work under the cover of night) but every loaf is an opportunity to strengthen your starter as well as your skills. And frankly, you’ve gotten used to the vivid flavor and lasting freshness of sourdough-powered bread, so you’re a bit spoiled. Wild Yeast Sourdough Starter. I have been baking with wild yeast sourdough for the past 5 years.

Wild Yeast Sourdough Starter

It all began when I purchased a starter from Sourdoughs International. One starter led to another starter, until I had 5 different ones. Recently, I felt up to the challenge of making my own wild yeast starter from scratch. I had tried this once before, many years ago, with no success at all. At that time I knew next to nothing about wild yeast and how it works. Food - Recipes : Cranberry-studded mincemeat. Chocolate Orange Panettone. Jamie Oliver - Forums / ISO: Panettone recipe to be cooked in brioche moulds - beta. TESTING, TESTING...MINI BLACK SESAME CHEESECAKES. Mini Black Sesame Cheesecake with Oreo Cookie Crust How fortunate I am to be able to do some product testing and recipe experiments!


It's a whole lot of fun (when stuff turns out beautifully delicious!) And quite hilarious when it doesn't too. My colleagues at work have been more than willing to taste-test my recipes and they are on the whole, quite honest. New York Cheesecake recipe. Pastry Q&A: Pastry and Bakery Questions Answered. The Many Faces of Buttercream At it's most simple definition, buttercream is an icing with fat and sugar.

Pastry Q&A: Pastry and Bakery Questions Answered

Some recipes for buttercream contain eggs, such as those based with a meringue or a pâte á bombe (cooked yolks with sugar). Some contain nothing more than butter and/or shortening and powdered sugar. Most recipes in these cases will call for powdered sugar rather than granulated or superfine granulated; not only is it finer and will dissolve completely, but it can act as an emulsifier as well for the butter or shortening. Just about any buttercream recipe may be flavored with other ingredients to change the color/texture/flavor to suit your needs. Dorie Greenspan's Sweet and Savory Cookies. When guests arrive at Dorie Greenspan's house, she might hand them a glass of Champagne and then, without explanation, a tray of small cookies.

Dorie Greenspan's Sweet and Savory Cookies

As her friends take a bite, the cookbook author enjoys watching their reaction. "First they taste the sweetness, and then, 'Bing!' The salinity," she says. Top Ten Cake Recipes. In two and a half years we have written a lot of cake recipes.

Top Ten Cake Recipes

It's high time we put your favourites in one place. So add this list of our top ten cake recipes to your bookmarks and work your way through it when you've got a hankering for something sweet. Chocolate Fridge Cake: Not just our most popular cake recipe, the most popular recipe we've ever done. Mojito Cake: This is our most shared recipe.

The Baker's Daughter: Polka dot cheesecake. I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake. It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Using a knife dipped in hot water between cuts also helps to make clean edges. If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan. Crust 1 cup Graham crumbs 2 tbsp sugar ¼ cup melted butter Filling 16 oz softened cream cheese ½ cup sugar 2 eggs 2 oz dark chocolate, melted 1 tsp vanilla.

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Recipe Index. In Dreams: Cotton Soft Japanese Cheesecake. I've been daydreaming about this cheesecake ever since I laid eyes on it a few months ago. The ingredients are simple: cake flour, fresh milk, eggs, sugar, cream cheese. It is proof positive that ordinary pantry items can be transformed into something extraordinary when handled just so. To clairify -this cheesecake is a textural masterpiece. Yes, those are bold words for a cheesecake, but entirely true. Like the name indicates, it is light and cottony and its sponginess will have you tearing it apart with your bare hands just to examine the beautiful interior.

Ordinarily, cheesecakes need a water bath to set properly. I have converted the recipe to cup-and-spoon measures so casual home bakers (in the US) can enjoy this recipe, but if you are an avid baker or otherwise inclined to use a scale for measurements, you can find the original recipe (in grams/oz.) here. Cotton Soft Japanese Cheesecake Yield: One 8" cheesecake 9 oz. cream cheese (one 8 oz. brick plus 1 oz. of another brick) Pithivier. This classic tart has a filling of frangipane (an almond-flavored cream) enclosed between two layers of puff pastry.

The tart was named for the French town in which it was created.