Blog

Oven Roasted Brussel Sprouts

Who knew that brussel sprouts could be so delicious? In fairness, I know that lots of people enjoy these little green veggies, but I think that we can all agree that they are not the most universally popular food. Until fairly recently, I hadn’t eaten sprouts in years. They didn’t appear all that often on menus and I never really thought to purchase them. I ... Read More »

Strawberry Shortcakes with Mascarpone Cream

This recipe makes the best filling I’ve had in a long time and certainly the best I can remember on a strawberry shortcake. Generally speaking, I don’t go for fillings in cake in a big way. I like them well enough, but I’m content with cake and fruit or jam rather than a big thick layer of frosting. Strawberry shortcakes always sound promising, but end ... Read More »

Lemon Sherbet

At one time, sorbet and sherbert were the same thing: a frozen concoction of fruit juice, sugar and water, sometimes with additional flavoring added. Generally speaking, however, sherbet is no longer considered to be a type of sorbet, but rather a cross between it and ice cream. Sherbet is made from fruit juice and sugar, but also has an amount of milk, cream or an ... Read More »

Mozzarella Stuffed Dinner Rolls

Everyone likes a dinner roll with dinner. Everyone except people who eat only low carb, I guess, and you might even be able to convince them to eat these because of the cheese inside. Each of these dinner rolls has a lump of warm, melted mozzarella inside. They go well with salad and soups, but are the best with a bowl of pasta topped with ... Read More »

Spiced Pumpkin Muffins

After having some good success with my Eggless Chocolate Bundt Cake, I wanted to try applying the same technique to other recipes. The cake had such a moist, soft, light texture that it is now one of my favorites. The best part is that no one ever suspects that it is different tha other chocolate cakes, only that it tastes really good. I decided to ... Read More »

Bacon Pancakes

Most pancake breakfasts in restaurants are served with a side of bacon. In some of the larger portion establishments, the pancakes come with eggs and toast as well. I don’t know about you, but once I’m being served a meal that takes up three plates, the likelihood that I will be able to finish it decreases dramatically. So let’s forget the eggs and toast and ... Read More »

Black and White Chocolate Chunk Cookies

Not to be confused with the Black and White cookie of Seinfeld fame, these cookies have chunks of both black and white chocolate in them. And in this case, “black” chocolate means bittersweet (about 63% cacao) to contrast with the sweetness of the white chocolate. Milk chocolate would not be a good match in these. Chopping chocolate is fun when you have a chipper. Chocolate ... Read More »

Low Fat Vanilla Pastry Cream and Mini Eclairs

Mini Eclairs with Lower Fat Pastry Cream

Pasty cream, or creme patissiere, is one of the staples of a pastry chef. It is basically a thinner, sometime richer type of custard. It is most often used to fill things like donuts and eclairs, but it can be used as the base for a fruit tart or many other desserts. Another great use for it is in pain au raisin. The key thing ... Read More »

Scroll To Top