Pomegranates are delicious fruits, but they are a little bit trickier to eat than, for instance, an apple, due to all of their jewel-like seeds. They’re not that easy to incorporate into recipes – particularly recipes for baked goods – unless you’re looking to use just the juice. Once, I …
I really like the idea of a birthday cake that doesn’t need any frosting to say “happy birthday” and is still clearly a birthday cake, as opposed to your average, everyday cake. After all, it’s nice when birthday cakes are a little bit special for the occasion. So, this silicone Birthday …
When I am making a layer cake, I usually put the bottom layer on the cake plate that I intend to serve it on, then start layering frosting and more cake right from there. It is a hassle to move layer cakes as they tend to be delicate and heavy. Usually this …
I am a big fan of the Baker’s Edge pan, which I have had for a number of years and use frequently to make bar cookies and cakes (especially coffee cakes). I don’t use mine for savory dishes, but it turns out that the design was very popular with …
 I usually suggest pairing baked goods with vanilla ice cream. Vanilla ice cream goes well with just about any dessert. Just as vanilla extract can really emphasize the flavors in recipe, so can vanilla ice cream. But even though vanilla goes well with so many things, that doesn’t mean that other ice cream …
One of my favorite things about Hawaii is the prevalence of macadamia nuts in so many food items. They’re in pancakes, cookies and breads, crusted onto perfectly cooked fish, and dipped in chocolate and packed into boxes for tourists to take home. Macadamia nut production is a big industry for Hawaii, and …
Cake mixes are convenient, to be sure, but no matter how convenient they are, it’s not worth using one if it’s not going to taste good. The Ad Hoc cake mix I tried recently is very tasty, but at $14 per box, it is priced way above a regular grocery …
A few weeks ago, I picked up a couple containers of Ad Hoc Milk and Dark Chocolate Frosting from Williams Sonoma because I couldn’t resist the chance to try some of chef Thomas Keller’s famous goodies in my own kitchen. At the same time, I picked up a box of …
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