I guess you could say this is a recipe revisited. This past January I discovered and made “Tiramisushi“, the brain-child of Elizabeth Faulkner, pastry chef and author of the unconventional cookbook Demolition Desserts. At the…
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I have a sincere love for Parisian foods; artisan breads, cheeses… and as I have mentioned before, j’adore la pâtisserie! For a few months now, I’ve been reading pâtisserie books and practicing French baking techniques…
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I’m squeezing this July 4th post in at the last minute! I wasn’t planning another holiday entry this week but I ran across this article and interview with “Bake it Pretty” creator and shop owner…
View PostI’m squeezing this July 4th post in at the last minute! I wasn’t planning another holiday entry this week but I ran across this article and interview with “Bake it Pretty” creator and shop owner…
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As I type this there are chaffing dishes to fill, beverages to ice, and appetizers to be plated. I’m so happy that my family is coming over for a big Sunday dinner. There’s no better…
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This dessert is chillin’ out in my freezer just waiting for July 4th to arrive. For once I’m a little ahead of the game! Life has been busy lately, and it didn’t help having a…
View PostThis dessert is chillin’ out in my freezer just waiting for July 4th to arrive. For once I’m a little ahead of the game! Life has been busy lately, and it didn’t help having a…
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I was recently browsing a specialty foods store when I spotted some very unusual caramels. I was instantly a fan of the salty pretzel and sweet caramel idea, but to infuse the whole mix with…
View PostI was recently browsing a specialty foods store when I spotted some very unusual caramels. I was instantly a fan of the salty pretzel and sweet caramel idea, but to infuse the whole mix with…
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