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Cashew Brittle Bars

Cashew Brittle Bars

The only thing better than a recipe that is dead easy is one that is dead easy to make, doesn’t require many ingredients and tastes fantastic. These Cashew Brittle Bars happen to fall into that category. The recipe has just four ingredients and takes just minutes to throw together. The bars consist of a thin layer of crisp shortbread that is studded with toasted, salted ... Read More »

Foodie New Year’s Resolutions 2009

Blog cookbook?

There is a lot of pressure to pick out New Year’s resolutions once the first of the year comes around. I’m not that big on resolutions, mostly because I don’t think that you need to wait until January to set goals for yourself, but it never really hurts to have a reminder to look at some of your goals and give your plans for the ... Read More »

Ring Pan vs Bundt Pan

What is the difference between a ring pan or a ring mold and a bundt pan? Both are circular baking pans with holes in the center. But aside from a similar overall shape and the fact that they can both me made from many different types of material – from stoneware to silicone – there are quite a few differences between these pans. The standard ... Read More »

Tulip Muffin Papers

Tulip Muffin Papers

Tulip muffin papers are definitely not your standard cupcake wrappers. They have long “petals” that rise up over the rim of the baking pan and around the muffin, giving a regular muffin a decidedly different look. The wrappers are made out of a larger square of paper (usual parchment or similar paper) that has been folded up to form a cup shape. These days, tulip ... Read More »

Champagne Savarin

Champagne Savarin, innards

Savarin is a French cake named after Brillat-Savarin, the famous 18th century gastronome and writer. The cake is almost a bread and is leavened with yeast. In fact, it does have some similarities to brioche, though it is a bit less rich and much less time consuming to make. The yeast caked is not very sweet and primarily has a buttery flavor to it. After ... Read More »

Bites from other Blogs

Although panettone is a traditional Christmas dessert and we’re a bit past it at the moment, that doesn’t mean that you have to wait until next Christmas to enjoy one. Andrea’s Recipes has a recipe for Slow Rise Panettone that can be enjoyed all year long. The bread is time consuming and takes about 24 hours to make. Fortunately, most of the time is inactive. ... Read More »

World’s Heaviest Fruit Cake

In Romania this week, a Guinness-approved record was set for the world’s heaviest cake. Normally, being “heavy” is not a real selling point for a cake. Cakes are expected to be light and tender. Even pound cakes, which are known for their tight, dense crumb, are still expected to on the light side. The one exception to this general rule is the fruit cake. These ... Read More »

Wilton Three Tier Cooling Rack

Wilton Stackable, Three Tier Cooling Rack

While it’s great to be able to spread out all over the kitchen when you’re cooking or baking, not all of us are lucky enough to have huge kitchens with enough counter space for every piece of equipment we have to use. Cooling racks, for instance, are usually flat and take up quite a bit of counter space that could be used for more bowls ... Read More »

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