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Individual Pie Slice Pan

slice pan

Baking desserts in single-serving portions is nothing new. Cupcake pans, ramekins, tartlet dishes and other miniature pans, for instance, all produce small desserts. The new Individual Pie Slice Pan  from Baker’s Catalogue does, too. The idea behind the pan is twofold. First, the pan makes it easy for those people/families who don’t need a whole pie at a time to enjoy a slice at a time without ... Read More »

Orange Layer Cake with Orange Buttercream and Raspberry Filling

Have you ever had a creamsicle? They are orange popsicles filled with a creamy vanilla ice cream. The combination of the two flavors is delicious, and the acidity of the orange works extremely well against the rich center. I managed to become completely addicted to them one summer when I was in middle school and couldn’t eat another for several years afterwards. Fortunately, I never ... Read More »

Southern Cakes, Sweet and Irrestible Recipes for Everyday Occasions

Southern Cakes

There is a lot to like about Southern Cakes, Sweet and Irrestible Recipes for Everyday Occasions – especially, of course, if you enjoy baking cakes. Two of the first chapters immediately jumped out at me and pretty much won me over. The first is entirely devoted to pound cakes, a Southern staple and a type of cake that just doesn’t get made as often as ... Read More »

Cuban Shortbread Cookies

Described as Torticas de Moron in Eating Cuban, these cookies are supposed to be a specialty in the town of Moron in Cuba, sold at bakeries as a popular snack item. The original is typically made with lard (although vegetable shortening seems to be a fairly common substitution) and is lightly flavored with citrus. This version is a little more exciting. The dough, which is ... Read More »

Rolling out pie crust is easy

rolling pie crust

 When you need to roll out a pie crust – or any type of dough – the single most important thing to have is a flat surface. A marble slab is often the first choice of serious pie bakers because the stone does not retain heat and the dough you are working will remain cool, with its butter unmelted, as you work. I use a large ... Read More »

Classic Mojito

delicious mojito!

Mojitos are the new black. And in this case, by “black” I mean “flavored martini,” since martinis were the “it” drink for the past couple of years and now mojitos seem to be on the menu just about everywhere. A few places I’ve been lately even have entire mojito menus! Before venturing out into the world of flavored mojito variations, it’s a good idea to ... Read More »

Shango Rum, reviewed

shango

In the spirit of National Rum Day, I thought I’d mention a new rum I tried recently: Shango. Rum is defined as a spirit “distilled from the fermented juice of sugar cane, sugar cane syrup, sugar cane molasses or other sugar cane by-products… having the taste, aroma and characteristics generally attributed to rum” and with an alcohol content of 40-95% (80-190 proof)(per TTB standards). Shango ... Read More »

National Rum Day

I’ll always say that vanilla is my very favorite flavor, but lately I find myself reaching for Baileys, Kahlua, rum or other liqueur as flavoring when I bake. Recently, for instance, I splashed some into my coconut macaroons, the filling of my strawberry tart and soaked many, many raspberries in it. I have plans for other spiked treats – but then I always have a long ... Read More »

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