From: Smitten Kitchen
A lot of times, a recipe comes with a story, and if you’re even luckier, it’s a good one. There are dishes that remind you of something your mama used to cook and unforgettable meals at far-flung restaurants that demand recreating in your own kitchen and fresh stuff that looked so pretty at the market, you had to come home and have your way with it…more
From: Annies eats
have plenty of wonderful recipes saved up to share with you all. The biggest problem now is just deciding which to post when, because they are all delicious and I love them! Of course, it was pretty much no contest when this cake was added to the mix. Say hello to my new favorite cake. This cake is far better than any super-duper chocolatey restaurant cake I have ever tried. With a brownie base, chocolate mousse layer, chocolate cake layer, and then a thick covering of chocolate ganache, no other cake really stands a chance. Each component was delicious on its own but combined to make something truly spectacular…more
From: Big red kitchen
I had spotted these in a magazine years and years ago (maybe Southern Living?) and just today thought to make them. Although these do look quite complicated, I was thrilled at how easily they came together; a truly glorified cupcake! It helped that I had frosting already in my freezer and used a cake mix for the cakes. Colored sugar is easy to make by simply adding several drops of food coloring to sugar and shaking to incorporate…more
From: Savoury sweet life
This morning I woke up at 7am to make and bake cream scones for a brunch I didn’t even get to go to. I’ll save you the reason why I had to cancel going to brunch and instead give you the recipe to make these “melt in your mouth” light and fluffy cream scones. Perhaps the reason they are so good is because of the high fat content from the ample heavy cream in the recipe. I suppose when you bake anything made of butter and heavy cream it would be hard not to melt in your mouth….more
From: My baking addiction
Jamie says: This week’s Tuesdays with Dorie recipe for Parisian Apple Tartlets was chosen by Jessica of My Baking Heart. I am going to keep this post short and sweet because I am in a bit of a rush. This recipe was super easy…but that is where my excitement for these tartlets ended. Although it’s simple and seemed to have a lot of potential, I was not a fan of this recipe at all! I made one small peach tartlet and one apple the pastry puffed up nicely, but the brown sugar became way too dark and fell off the tartlets…more
From: The food in my beard
The most common question asked of me by friends is this – “what’s
a quick, easy, healthy, and delicious dinner I can have after work tonight?” What
do you guys think I am, Rachael ray? Well
guess what!? You’re all in luck! I am on a diet since bathing suit season
starts in a week or 2 here in
though actual Bermudians refuse to go to the beach until May 25th.)
So I will have some healthy weeknight dinners up here in the next few
weeks. Now don’t worry, they won’t all
be healthy. I have a few posts I made
pre-dieting that I am waiting to post. Also,
my diets are short because they are intense…more
From: Chefs gone wild
I love all kind of apple desserts but this one takes the prize.
This version of tarte aux pommes has extra love under the hood with a
layer of frangipane underneath the apples and a delicious fennel ice
cream as a sidekick. Doesn’t look like much but it’s as good as it
gets, and it’s ridiculously easy to make.
Ladies and gentlemen, let me uncover the prize… ziiiip (err.. sorry for the cheesy sound effects. This is a low budget blog)
Don’t you envy those apples? I really
do! This brutal cold weather makes me want to encase myself in buttery
puff pastry and bake for an hour at 375′F before heading out every
morning. Would a giant walking turnover be accepted by society? I
wonder. I surely see plenty of advantages, the warmth, the extra room
in the subway,the butter drippings, the ready-to-wear snacks, the cute
nicknames people give you (ie: pig in a blanket), women with a “i’m gonna take a bite out of you” look
in their eye, the free ride in a police car, the cover of the New York
Post… etc. Wouldn’t it be awesome!? I mean, really!?? …more
From: Tender Crumb
Dorie selected French Pear Tart
for this week’s baking exercise, and it’s a perfect recipe to take
advantage of the abundance of pears available right now. This tart is
composed of a sweet tart shell, almond cream, and poached pears — I
know, what’s not to love! I ended up with a 9″ square tart and had
enough extra filling for a round mini tart…more
From: The Unrepentant Carbivore
One of the terrific things about this recipe is that it’s made of
several different components (poached pears, almond cream and a
shortbread crust) which are all made separately, and can all be made
ahead, which is very convenient. It doesn’t take much time to assemble
the tart once you are ready to do so, nor is it difficult. And as I
said, the results are lovely…more
From: Some More Please
It suddenly occurred to me that I could somehow incorporate chocolate
custard into my cupcake entry. So I decided to make a yummy white
chocolate custard. I just needed to pair it with something that would
compliment it perfectly.
It all started to come together when I thought about using plums. Then
I had the perfect combination; it would be like a Christmas plum
pudding with custard… but in a cupcake! That was when I knew I had to
add brandy into the custard. I am so happy with the way this turned
out. The flavours work really well together and they were eaten very
quickly…more