Moenie bang wees om jou eie koeksisters te maak nie. Volg net die resep en jy sal sien dis so maklik, enigeen kan dit regkry.
So again I need to apologize, it has been a very hectic couple of weeks. I’m finally home but not exactly settled. We’re in the middle of packing and cleaning in order to move so I can start work n…
What is frangipane and how do you use it? Find out how this simple almond filling will take your baked goods to the level of a professional bakery.
These are, quite possibly, my favorite macarons I’ve made! And I know what you’re thinking – there’s no way in hell I’d be able to make homemade French macarons at home. But you totally can do it – it
A recipe for the German cookie, Mandelhoernchen: Chocolate-Dipped Almond Horns.
A homemade take on Mardi Gras's marshmallow treat
Everyone, take a moment right now to scream out loud to no one in particular, and to anyone who is listening that bread is the greatest thing in the
I noticed the other day that I have a LOT of chocolate recipes on my blog. My last two posts -- my marble pinwheel cake and double chocolate cookies -- have been chocolate related. I think
I am a lucky girl in so many ways. One of them is that I have a lot of really wonderful friends who are incredibly encouraging of my love for cooking and baking. (I’m sure this has absolutely, positively nothing to do with the fact that they often reap the benefit of said hobby.) It […]
Eclairs are how you win at brunch. Seriously — who makes their own eclairs? And yet, you can make a batch of eclairs in about the same time it takes to whip up a batch of cinnamon rolls. Here’s what to do. How To Make Pâte à Choux How To Make Pastry Cream How to Make Chocolate Ganache A classic eclair is made from three things: a crispy golden shell of pâte à choux, a rich pudding-like filling of vanilla pastry cream, and a chocolate ganache glaze on top.
Beautiful in its elegant simplicity, this crepe cake is the perfect dessert when you want something unique but not complicated. […]
Un savoir-faire qui mêle créativité japonaise et tradition française. Vous penserez peut-être que c'est un peu la tendance du moment dans la pâtisserie
Can I determine which Hogwarts House you should be in by the modern treats and wizard's sweets you pick? CAUTION: This quiz may make you hungry! :)
This cake has a sugar batter method, and the addition of cappucino made it great!
INTRODUCTION It is such a coincidence that when I bought my Madeleine mould at the bakery shop, I also stumbled across some cheap oval shape baking tins. i bought 10 of them with the unit price of 55 cents per tin. I bought the tin with the intention of baking the traditional kuih bahulu since […]
This Bavarian cream recipe is very versatile and you can use it in many dessert recipes. Bavarian cream takes a little work to make, but once you do it a few times it will be a go cake filling to for you!
A light and buttery, melt-in-your-mouth cake with the most delicious southern-style caramel icing you'll ever have the pleasure of meeting!
If you’ve been to Greece, chances are you’ve tried bougatsa. Maybe for breakfast one morning before hitting the beach? Or after stumbling upon a small bakery with a batch of pies fresh out of the o…
An easy vanilla custard slice recipe made with puff pastry and topped with a classic pink icing! This is just like a bakery-bought vanilla slice!
It’s completely cliche but it’s always good to do as much as you can when you can so that when the unexpected strikes, you can let it ride and take a breather in a way. I started this post about Meyer Lemon Baked Alaska at the same time I was publishing the last one thinking…
Welcome back to Breadmaking 101. For those of you just tuning in, this column is all about bread, and how to make it yourself in your own home. Today is baking day, which means we're going to discuss how to bake the workhorse loaf into a gorgeous, chewy-crunchy-aromatically-hypnotizing marvel.
This Soft Cinnamon Rolls recipe is an absolute no-fail easy homemade cinnamon roll recipe filled with cinnamon and covered with cream cheese frosting.
Lifestyle blogger Gabi Moskowitz of Broke Ass Gourmet shares some info on what’s happening in her kitchen. Hint: She’s making desserts. Photo from Chef Dominique Ansel If you happen to live under a r
People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. —June Mullins, Livonia, Missouri
Lightly bergamot infused sweet shortcrust pastry tart, filled with creamy Earl Grey custard and topped with caramelised hardened sugar. Beautifully fragrant with that signature crunch on top.
This is not the cake I would typically make. Because it looks too fancy, meaning complicated. I would normally pass. The other day when I was thinking about what to do with the leftover strawberry puree, strawberry mousse came up as it would be easy. When I kept on browsing the internet, I came across […]
Shortcuts from top chefs, tools that (practically) work miracles, ingredients you've got to try, and recipes you'll love forever.
The chocolate cream improves upon ganache for an easy filling for tarts, cakes, and more.
This Samoa Cheesecake recipe is inspired by the famous Girl Scout cookies (a.k.a. “Caramel Delights”). It’s a simple vanilla cheesecake base, made with an Oreo crust, and topped with caramel, toasted coconut and drizzled with chocolate.
"My first real job was as a paralegal — but I hated it," writes Marcia Porch of Winter Park, Florida. "There were plenty of signs that my interests lay elsewhere; it just took me a while to recognize them. My co-workers caught on faster: They would tease me because there were always cookbooks on my desk. So I started moonlighting at a bakery on the weekends. Eventually this led to a culinary career that has included owning a catering business. These days, what I make at home has to have do-ahead steps and no complicated ingredients, and be healthful and simple to assemble. " Try this effortlessly elegant dish with steamed rice. Sesame oil can be found in the Asian foods section of most supermarkets.
One of my favorite parts of teaching is that I get to learn along with the kids. I first came upon a lesson about Wayne Thiebaud's bold oil paintings of cakes and pies a few years ago, and it remains one of my favorite projects each year. And Thiebaud is alive and well, and still painting (as far as I know)! http://www.nga.gov/education/classroom/counting_on_art/act_fractions.shtm I love this guy. Interviews with him are so inspiring and his work never gets old. My kids love this project and gobble up all the learning that goes with the making. We spend the first part of our initial class talking about Thiebaud (and touching on Pop Art, especially since Andy Warhol is a former resident of semi-nearby Pittsburgh, PA, where I did my student teaching). The kids take the rest of class to sketch, focusing on proper cylinder formation, with those tricky ellipses forming the curvature of the cakes. On the second day, students transfer their sketches onto 12 x 18" black paper. They have the option to create a tiered cake or take out a slice, though both are optional. Then comes the coloring, which typically takes us 2 full 45-minute classes to complete. We use oil pastels, which totally rock on the black paper! This cake is movie theater-themed! At the end of the project, I do some shading and shadowing demos and let the kids do their own thing. I'll post the finished products soon! It's not a one-of-a-kind project, but I think that putting it on black paper helps to make the cakes stand out. At the start, my fifth graders always question using black paper, but always end up loving it--it's like I know what I'm doing or something. ;-) If you don't know much about Thiebaud, some resources I've used include: CBS Sunday MorningThiebaud - a great video to show the kids, though I do have to black out the part where Thiebaud is speaking in front of the painting of a nude couple! KQED Spark - another interesting video Smithsonian.com - chastising me for associating Thiebaud for Pop Art, ha The National Gallery of Art Classroom UPDATE: Check out some of our finished products here!
Beautiful French apricot pastries made with store-bought puff pastry, pastry cream and tart apricots. The perfect easy treat to make for any Sunday brunch!
Finally, a recipe after what seemed like eternity! It's long overdue. I'd been stuffing my face and eating out more often than spending time in the kitchen and I apologize for that. Ever heard of Tim Tam? Tim Tam is only the world's most popular Australian biscuit! Think chocolate biscuits sandwiched with a chocolate creme in the middle and DOUBLE coated with milk chocolate. These Australian "bikkies" of Arnott's are seriously oh so good. Tim Tam and I first met in Japan when a colleague took me to a cool store selling imported goodies and introduced me to these biscuits. I had been hooked on it ever since. Oops! Please ignore the big fat thumbprint on the biscuit. The TIM TAM SLAM. Do it like the Aussies! Meet Raymund, a work colleague doing the Tim Tam Slam Step 1: Prepare your hot beverage (coffee or tea or milk or whatever tickles your fancy) and your Tim Tam. Step 2: Bite one corner off the biscuit. (I know it's hard but remember to take SMALL bites!) Step 3: Bite the opposite corner on the other end. Step 4: Use the biscuit as a straw with one end dipped in the hot drink and suck like you've never sucked before. Step 5: As soon as the hot liquid touches your lips, slam the whole biscuit in your mouth for a warm orgasmic ooze. I had the Tim Tam Slam in mind when I made this super rich ice cream. Thick, dense and creamy coffee flavored ice cream with enough Tim Tam chunks to last you a lifetime. This is a NO-CHURN recipe with only FOUR ingredients inspired by Nigella Lawson for all those who love to eat ice cream without an ice cream machine. Yes, I know I'm sloppy when it comes to scooping ice cream. {NO-CHURN} TIM TAM SLAM ICE CREAM recipe adapted from Nigella Lawson 500 ml whipping cream, chilled overnight 388g sweetened condensed milk, room temperature 4 tbsp of strong instant coffee powder 12-14 Tim Tam biscuits, roughly chopped into pieces Whip the cream into soft peaks in a bowl. In another bowl, beat the condensed milk with the coffee powder until well incorporated. Fold the condensed milk in 3 batches into the whipped cream until you get a light uniform cafe latte color. Layer the coffee cream on a dish or container alternately with the Tim Tam chunks. Freeze overnight. Serve straight from the freezer. Top with more Tim Tam chunks as you please. Easy peasy!
