Happy Easter everyone!
This year I wanted to do something a little different from the rather ubiquitous brunch muffins and fritattas (though I did those, too) and make a real show-stopper. I rather think that I did an excellent job with it, too. But let me stop patting …
This cooking school class is about technique because the thing about sponge cakes is that they’re not very exciting. They have a wide, open crumb and a relatively coarse texture when compared to butter cakes. This texture is, of course, what gave them the name “sponge cake” in the first …
With Easter coming up, I knew that I already had the perfect idea: egg shaped cupcakes, thanks to Reynold’s Fun Shapes bakeware. How’s that for product placement? Actually, I really liked these. They are small foil pans, cupcake sized, that come in three shapes: hearts, …
A lot of tofu mousses involve chocolate. Not that there is anything wrong with that, but they can be rather heavy and, frankly, I like fruity things during the spring and summer far more than I like chocolaty things. I haven’t done many mousses with fruit and tofu, but, in …
I got a new toy for my kitchen last week, a Francis!Francis! X3 espresso machine. Want to read about it? Check out my post on Slashfood!
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When I first saw the new Hershey’s Kissables a few months ago, I wanted to eat them by the handful. They are smaller than a regular Hershey’s Kiss and covered in a thick, bright candy shell. They are very similar in principle to an M&M, but larger and …
The recipe comes from Epicurious and is actually for muffins, not for a loaf. There are several problems with this. First of all, I love muffins, but I love loaves more. They transport easily, wrap well and can be served in any size portion. Personally, I …
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