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Buttermilk Aebleskiver

Aebleskiver pan

Aebleskiver, or ebelskiver, are small spherical pancakes. They’re traditionally Danish, but the pancakes have been enjoying an upswing in popularity lately and are a little more common now than they once were. The pancakes are often filled with fruit or jam, rather than being served with syrup. You might not see the real name associated with recipes for these little treats, though, as some stores ... Read More »

Peace of Cake Pan

Filled cake pans have never really jumped out at me. The designs that feature bowl-like shapes, or hollowed out interiors, always looked like things I could reproduce myself with a spoon, or perhaps with a knife. The Peace of Cake pan caught my eye with its very cute name and the design really grew on me the more I looked at it. The pan is ... Read More »

Make your own cupcake stencils

A plain cupcake is practically a muffin, so frosting is definitely a necessary element of the cupcake equation. Vanilla and chocolate are nice, but one of the joys of having mini cakes is that you can be a bit more creative in decorating them than you can with full-size cakes. Sprinkles and jimmies, as well as colored sugars, are the easiest way to go. One ... Read More »

Cake Stand with Nonslip Pad

Cake Stand with Nonslip Pad

Cake stands can be slippery. This isn’t a bad thing when you only use cake stands for serving, but when a cake stand is used as a cake decorating table, it can make putting the frosting on very difficult since the cake might move around a bit. Obviously, it wouldn’t be a good thing if the cake slid right off the stand, either. The traditional ... Read More »

Egg Custard Tarts

Egg Custard Tart

Egg custard tarts are desserts that are popular in a number of different cultures and, while all are similar, none are quite alike. Pastal de nata, the Portuguese custard tarts, are usually cooked so that the top of the tart browns and begins to caramelize. Dan tats, Chinese egg custard tarts, have a unique flakey pastry crust and a richly eggy center. The first tarts ... Read More »

Bites from other Blogs

Foccacia dough is very similar to pizza dough: stretchy, thin and flavorful. Foccacia can be used for all kinds of toppings, too, even if a finish of herbs and olive oil is the most common. A Yankee in a Southern Kitchen used more pizza-like toppings to create Cornmeal Foccacio with Heirloom Tomatoes and Vidalia Onions. It’s a bit heartier than plainer foccacia and makes a ... Read More »

Trader Joe’s Canneles de Bordeaux, reviewed

Trader Joe's Cannele closeup

Canneles are a specialty kind of cake that originated over 2 centuries ago in the Bordeaux region of France. The little pastries are unique in that they have a crispy, caramelized outer coating and a soft, custardy center. Because of this contrast in textures, in addition to the fact that they are usually flavored with vanilla, canneles are sometimes referred to as “portable creme brulees.” ... Read More »

Illusion Dessert Bowls

Illusion Dessert Bowls

It really is true that we “taste with our eyes” to some extent when a plate of food is set in front of us. Appearance alone doesn’t trump taste, but it can really help elevate a dessert from being very tasty to being unforgettable. In other words, I’m happy to eat a brownie that has crumbled into bits after I tried (unsuccessfully) to remove it ... Read More »

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