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Recently, I’ve gotten to know fellow Kentuckian Victor Sizemore . While his photography business has him in Los Angeles most weekends, Monday through Friday he’s a Lexingtonian and (convenient to my purposes) a consummate foodie. He bought my desserts-for-photos pyramid scheme hook, line and sinker. When I sent him a text along the lines of, “hey, if you want to turn a box of pastries into photography, let me know!” I thought maybe we’d get together the next week or something. But he wrote back, “on my way.”
If you’re looking to make new friends, salted caramel is a good place to start.
Sweet and oh so cute, these little steamed desserts are anything but old-fashioned. 1- Toffee Sauce: In saucepan, bring sugar, cream and butter to boil; reduce heat and simmer for 3 minutes. Stir until smooth.
TGIF! Not that I care so much about weekends, but this one is kind of special for me.
Sometimes the simplest cookies are the most satisfying – and these sugar cookies certainly fit that description.
I’m sure you’ve heard of cakes that you make in a microwave in MINUTES.
For those of you who read this blog regularly, you will know that macarons are one of my obsessions. Some of you may remember a couple of my early attempts ( here , here , and here ), then the epiphany of the class at Lenôtre in Paris. Following that class, I had a number of successes and I found the recipe to be very similar to Helene’s (of Tartelette blog ) and I used a combination of the Lenôtre techniques with Helene’s recipe most of last year, with varying success. Being a Taurean (stubborn) and A-type (a planner) what bugged me about macarons was how unpredictable they were. On many occasions I have wanted to make them for dinner parties or gifts but given the fact that I never knew if it was going to be a “feet” kinda day, I always chose something else.
As I wrote in my first macaron post , I make macarons every day at work, learning something new with each batch.
Today’s post comes by way of a special request from a reader comment when I published my recipe for No Bake Lemon Curd Cheesecake Bars a few weeks ago. When I made the bars, I used the convenient (yet divine) lemon curd from Trader Joe’s . However, we don’t all have a Trader Joe’s nearby, and the truth is, Lemon Curd is really very simple to make. Thanks to Stef the request! Lemon curd – I could eat it by the spoonful. I must confess, as simple as it is to make, I usually buy it.
You know what?
The internet blows my mind. I lay awake at night trying to understand how it works; how it brings us all together, how we will continue to connect, and how it knows that I am searching for the current weather in Hong Kong, even when I myself did not know I even needed that information. How is the internet going to turn out? Are we all going to have claws for hands because of the overuse of touch screens? Are doctors going to rename the pointer finger the iPointer finger?
Prison sucks. Except for one thing, apparently: On Rikers Island there's this legendary cake. It's a delicious carrot cake .
Yes, that's right; you heard us. Creamy, soft-serve style ice cream with just one ingredient — and no ice cream maker needed! What is this one magic ingredient that can be whipped into perfectly rich and silky ice cream, with no additional dairy, sweeteners, or ingredients needed whatsoever? If you guessed BANANA, congratulations! You're right!
For praline: Preheat oven to 375°F. Scatter almonds on small rimmed baking sheet. Bake almonds until golden brown, about 3 minutes. Remove from oven.