The National Association for the Specialty Food Trade (NASFT) annual Fancy Food Show is held twice a year, but the summer event is the biggie. This is where industry insiders go to see, smell and eat the trends – and several years ago salted caramels popped up all over the show – and subsequently all […]
The February issue of Bon Appetit has this luscious picture on the cover of a crunchy fried chicken leg. It looks so positively crackly and crispy that I can hear the sound. The fried chicken article is awesome and recommends the use of a cast iron pan, which I heartily agree with, but, what I […]
Back in early January I was invited to a Twelfth Night Party hosted by a friend. The invitation said desserts and libations would be provided (it was not a potluck), but the hostess said that she would never turn down a dessert from me. (Another friend of mine said my desserts were “grandfathered” at any […]
This trifle features the flavors and textures of an almond paste cake, sour cherries, vanilla pastry cream, whipped cream and candied almonds.
These are cake “balls” in a heart shape, using a heart shaped cookie cutter to form them, so really you could use any cookie cutter you like to make your own
This recipe first appeared in my book, Bake it to the Limit, but this version has twice the amount of streusel.
OK this recipe needs help. It has a visual image problem. We all know what pumpkin pie looks like. It aint fancy, but we know that its humble looks support a creamy, tasty classic. How about pumpkin cobbler? Well since you’ve probably never seen one before you don’t know what to expect. Look at this […]
Chocolate, dogs and cookbooks. These are my addictions and I am not sure which order to put them in. Depends on the day. Today let’s focus on chocolate – chocolate chip cookies to be precise. I am a sucker for trying out new recipes and I decided to give Alice Medrich’s recipe a spin. She […]
Makes about 60 cookies A true American classic, buttery and irresistible, with crisp caramelized edges and rich chewy centers, lots of chocolate and fresh, crunchy nuts. What makes these chocolate chip cookies so good? Melted butter, well-rested dough, cookie sheets without paper liners, and just the right temperature. Ingredients 2 1/4 cups (10.125 ounces) unbleached […]
These are a classic peanut butter cookie base, in that they have that great sandy texture and are packed with peanut butter flavor. The recipe uses commercial natural peanut butter (such as Smucker’s); if you use ground-to-order or a hydrogenated Skippy style, you will not get optimum results. The extra salted peanuts add crunch, while […]
Sometimes you want comfort food for dessert…something familiar and soothing, simple and satisfying. This dessert is in that category; consider it a stepped-up version of a classic custard pie; it cuts beautifully with very clearly delineated layers. The dark chocolate custard filling is enhanced with the flavor of espresso, as is the generous topping of […]
I first tasted these at the King Arthur Store in Norwich, VT and I was Hooked! Not because they are flourless (which of course is an added boon to many), but because they are so chewy, so rich, so satisfying that I had to learn to make them. Lucky for all of us that the […]
You know that chocolate peppermint bark that seems to be Everywhere around the winter holidays? This is an ode to that candy in cookie form. The cookie is the same as my Chocolate Mint Cookies (which are my take on Girl Scout Thin Mints). The difference here is the dark and white chocolate and crushed […]
I have written three Dummies books (yes, the black and yellow titles) – Christmas Cooking for Dummies, Appetizers for Dummies and I wrote the Japanese chapter for Cooking Around the World for Dummies. In the Christmas book there is a breads chapter, which is where this recipe first appeared. They are spicy and moist and […]
Dried cranberries are pretty easy to find these days but their quality can truly vary. While I am usually a huge fan of buying in bulk, I have often found bulk dried cranberries to be dried out and not very vivid in color. I keep coming back to Ocean Spray Craisins, which are not only […]
I am sure you are familiar with Mexican Wedding Cakes, also referred to as Russian Tea Cakes and Butterballs – those round, crumbly, buttery orbs covered with a generous shower of confectioner’s sugar. These cookies seem to make the rounds at various holidays and are always a hit. They contain nuts, usually walnuts, pecans, almonds […]
This is a simple cream cheese frosting that I use for cakes, cupcakes and muffins. It is very creamy, spreads like a dream and is not too sweet – but sweet enough! As you can see in the photo, it pipes quite wonderfully (it is sitting on top of Red Velvet Muffins). Makes 3 2/3 cups […]
The flavors of chocolate and chestnuts are a classic European duet and with the availability of high quality canned and jarred chestnut products, recipes featuring the combo are easy to make. I am a fan of Clement Faugier products and this recipe uses the unsweetened chestnut purée available at L’Epicerie (or check on-line). You will […]