January 31st, 2013 by
Recipe: Chocolate Dacquoise
Besides warming your tootsies and keeping your pipes from freezing, turning on the heat for the winter can have a great effect in your kitchen.
Bread dough rises well, cookies stay nice and warm, and the humidity disappears, making it a perfect time for meringues and their grownup cousins, dacquoise.
DA-what? DA-who?
January 30th, 2013 by
Recipes: Mocha Whoopie Pies and Super-Easy Marshmallow Icing.
WHOOPIE!
Here’s to sheer indulgence: palm-sized rounds of espresso-scented devil’s food cake sandwiched around a subtly flavored coffee/marshmallow/cream filling.
Go on, take a virtual bite. Imagine the moist mocha cake yielding to a soft-yet-dense 3/4″-thick layer of smoooooth, rich filling.
And if I haven’t sold you on these Mocha Whoopie Pies yet, go ahead, click out of here; you’re just not a mocha maven.
January 28th, 2013 by
Recipe: Morning Glory Muffins
Have you noticed the days getting longer?
We’re 5 weeks past the shortest day of the year, and it shows – particularly in the morning, when the drive to work happens in broad daylight, rather than gray and gloomy almost-dawn.
Speaking of driving to work, what’s an easy, fast, filling, and tasty way to eat breakfast on the run (or more likely, on the drive)?
Big hint at the top of this page, right?
January 25th, 2013 by
Recipe: None
A beginner baker in a world full of experts. That’s how I felt starting my first day working for “The Baking Sheet,” our print newsletter, last January. Little did I know I would spend most of my year getting up close and personal with all things cake.
January 23rd, 2013 by
Recipe: English Muffins
Why would you ever choose to make your own English muffins?
Between Wolferman’s, Bays, Thomas’, and even some of the store brands, there are plenty of perfectly good English muffins out there, easy pickings for anyone with a few bucks.
So why make your own?
Well, there’s a secret many of us know; and if you’re in on it, you’re nodding your head right now, saying, “Yeah, that’s exactly why.”
January 21st, 2013 by
Recipe: Pork and Shrimp Asian Dumplings
She winds up, she sends out her pitch and… SCORE!
No, I haven’t taken up pitching for the Red Sox; I’m trying to say that I got a new-to-me freezer for my downstairs pantry. Here’s how the play went:
January 21st, 2013 by
Got banana bread? I think the question really is: “Who doesn’t have a trusty old recipe up their sleeve?” Like china sets and pieces of fine jewelry, they’re handed down through family generations, but much more often used and appreciated.
I have to admit that I am one of the few that was left without granny’s heirloom banana bread recipe, but I DO have her zucchini bread formula which proved to be a great starting canvas for the gluten-free recipe I’m about to share with you.
January 18th, 2013 by
This is a story of the 2008 Presidential campaign, a diner in Pittsburgh, Google images, and a profound love of pancakes.
And if that doesn’t pique your interest – you’re just not the foodie I thought you were.
January 14th, 2013 by
Recipe: Buried Treasure Meringues
It’s estimated Americans will purchase 58 million pounds of chocolate in honor of Valentine’s Day this year.
And close to 200 million roses (the vast majority red) will join those millions of pounds of chocolate in the homes of lucky Valentine gift recipients around the nation.
Chocolate and red roses, the classic pairing.
Or, for the true foodies among you, chocolate and red cherries – an equally unbeatable combination.
January 13th, 2013 by
Recipe: Asiago Bagels
You like dense, chewy bagels, right?
How about bread stuffed and topped with melted cheese?
Ahhhhhhhsiago bagels! Wouldn’t you just love to pop one of these babies in your toaster oven sometime soon?
You can – and it’s easier than you think.