Orangette

About Béa I am Béa (short for Béatrice), a food writer, stylist and photographer based in Boston where I live with my husband and daughter Lulu. I am obsessed with beautiful foods. And I am a lover of nature and the outdoors. I was born and raised in the countryside in northeastern France, and have lived in New Zealand and now the United States. My first cookbook, La Tartine Gourmande: Recipes for an Inspired Life, was released on February 7, 2012. I am very proud of it. About Chocolate-Covered Katie The Healthy Dessert Blog This isn’t just any dessert blog: it’s the healthy dessert blog! Here you will find healthier versions of all your favorite desserts, from chocolate fudge to peanut butter pie to cookie dough brownies… This website lets you satisfy your cravings in a healthier way. To see all the recipes, just click the following link: Hundreds of Healthy Dessert Recipes.

Chocolate Chip Cookie Kahlua Milkshakes I fully believe something. At certain times, there isn’t much better in this world than chocolate chip cookies. And chocolate chip cookies are so perfect on their own that they rarely need to be trashed up. Right? Right. Chicago Guide About this guide: Chicago is a city of neighborhoods, and we tend to stick to our own. This is by no means a comprehensive review of the Chicagoland dining options. These are simply the places I love and think you might too. I will add to this guide as I discover new restaurants or remember ones I forgot. I purposely do not include pizza in this list. I don’t know how to judge pizza because even the bad stuff tastes pretty good to me.

breakfast I've really been loving those spinach and artichoke "baked egg soufflés" they have at Panera Bread. Trouble is, they have bad things in them like soybean oil and modified food starch and who knows what else. Tasty as they may be, I am going to try to wean off them and make my own. The puff pastry method is a mix of quick puff techniques from Fine Cooking and Gordon Ramsay. I suppose you could just go buy it, but I love how it turned out with the spelt flour! Plus, I'm pretty sure the store bought kind is not R safe. Confessions of a Pioneer Woman Howdy. I’m Ree Drummond, also known as The Pioneer Woman. I’m a moderately agoraphobic ranch wife and mother of four.

More about Rachael of La Fuji Mama Have you heard the phrase, “Variety is the spice of life”? Well, I fully believe that! I have a BA in French and, while completing my undergraduate degree, studied in Paris. Then I married Mr. Fuji and we immediately moved to, where else? Fundamentals How to Bring Butter and Eggs to Room Temperature August 31, 2011 A simple guide on how to bring butter and eggs to room temperature. Read the full article → Churros with Chocolate Dipping Sauce & toasty biscuit - StumbleUpon The other day my friend sent me a text and asked, “I want to try making doughnuts and want to make churros but they look difficult. Are they tricky to get right?!” I replied, “Nope! In fact, churros are the easiest doughnuts of all to make. There are only basic three steps!”

The Pastry Affair - Home - Garlic Parmesan Pull-Apart&Bread I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? But this is the truth, my friends.

Calzone! - StumbleUpon Uh-oh…this calzone shouldn’t be a calzone. Nope. It totally should be a picture of a pizza…topped with layers of ricotta, melted mozzarella, cubes of roasted butternut squash and broccoli rabe. That was the plan. Monkey Bread with Bourbon Crème Anglaise It didn't totally blow up my radar, however, until only a few weeks ago. I was celebrating a bachelorette with some of my favorite girlfriends at a too-cool-for-school Atlanta restaurant. We had already overindulged in one too many courses of food, but our waiter gently encouraged us to order the sampler platter of desserts. Never one to say no to sweets, I caved against my (stomach's) better judgement. Homemade Protein Bars « askGeorgie.com There are plenty of reasons to make your own protein bars. First, it’s economical ! You’ll save a lot of money, particularly if you have a habit of buying single bars one a time. Even better, you can customize your bars to your taste preferences, avoid any allergens, and leave out ingredients you don’t want. You can make a bar with high quality protein, whole grains, real nuts or fruit, flaxseeds, whichever sweetener you prefer, and skip all the long-named chemical ingredients (preservatives and fortifications) that you may not need or want in your snack. Plus, they taste awesome if you have a good recipe!