From: Little Acorn
I’ve never eaten a Pop-Tart, so I call them Pain au Chocolat or Chocolate Pastries. We often have these puff pastry and chocolate goodies in our freezer. They make a super decadent breakfast for a special occasion or a dessert good enough for company. Putting them together takes just minutes and they go straight from the freezer to the oven…more
From: Gastronomers guide
Joseph says: The bounty from the berry bushes in my backyard has been great this year. I was able to make another quart of red currant jelly just like last year. The raspberry bushes yielded so much fruit that the options for consumption was unlimited. I wanted to make something more special than jam and it was impossible to eat all the berries fresh. I decided upon making a trifle, one of the most elegant and almost bake-free deserts. Instead of one big trifle, I made six individual trifles for a light dessert to end a recent summer gathering. These personal-size trifles are perfect for those who don’t like to share dessert and since there are no seconds, they’re guilt-free too…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: My kitchen addiction
Every week at the grocery store, I buy a large bunch of bananas. About 4 days later, I always have 2 or 3 bananas sitting on my counter that are too ripe to eat. You would think that, after countless weeks of having overly ripe bananas left over, I would learn to buy a smaller bunch of bananas each week. If I had learned that lesson, though, you would not be seeing this recipe for banana berry pancakes…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: Pennies on a platter
The recipe comes from The Italian Dish. I made one change and decided to top it with a drizzle of simple chocolate ganache. I’ll do this every time because I think it really added a wonderful richness to the taste…more
From: Savouring time in the Kitchen
I found this recipe in the cookware section of a Macy’s catalog. It featured a picture for Lemon Ricotta Crepes by Tyler Florence and the Macy’s website link to visit to get the recipe. I went – no recipe! They hadn’t posted it yet. A month or so later, I found the catalog photo that I had saved and re-visited the website, crossing my fingers. It was there! Tyler’s gorgeous crepes. They aren’t only beautiful but they are amazingly delicious…..more
when i lived in paris, i frequented poilâne, the ever so famous and tiny boulangerie on rue cherche-midi. My pastry of choice was always either the pain au chocolat (chocolate croissant) or the tartlette with apples. In the last season of top chef, when carla made her apple tart, it reminded me of those from poilâne. the other day i was at the market and they had the most lucious looking granny smith apples so i snatched them up, knowing exactly what i would make…more
From: The repressed pastry chef
Recently I discovered some apples hiding out in our fridge and decided their time had come to be put to delicious use. I didn’t feel like making a typical apple pie for some reason but I still wanted to bake something with them. And you know how it is… once you decide you want “apple” baked goods, well, nothing else will do. In the end, I decided on apple turnovers and they were a whole lot easier (and faster!) than making apple pie. Just look are those delicate flakey layers! These turnovers are big and puffy… but not from air – au cointraire! They’re simply bursting at the seams with brown sugar – cinnamony – apple euphoria!…more
from: pease pudding
We were celebrating Chinese New Year this weekend with family and I volunteered to make the dessert. Having no idea what one would make for a Chinese dessert I stuck with something safe like chocolate… well doesn’t everyone love chocolate? …more
