Homemade cookies just about always beat store bought, prepackaged cookie doughs. They’re more fun to make – especially if you’re looking for an activity to do with your kids – they’re tastier and they don’t have any strange ingredients, like preservatives, in them. The only advantage of the prepacked doughs is that …
Halloween is coming up in a couple of weeks and that means that stores are starting to stock up on Halloween items, from candy to costumes. Wilton has a new Halloween Cookie Pan out this year. This pan is designed with separate cavities for cookie dough balls and bakes your …
Semifreddo is a frozen dessert that is somewhere between a mousse and an ice cream, made with a flavored base of whipped cream and egg white meringue. It is lighter in texture than ice cream and requires no churning, just some time in the freezer to set up. I like it because …
There is, almost literally, a cookie out there for everyone. From casually thrown together drop cookies to carefully rolled out, cut out and frosted cookies, you can find a cookie recipe to suit every level of baking skill, every available time frame and every taste. This is why cookies are so popular, and it …
When you go out to breakfast, most restaurants will give you an option of having fresh fruit and whipped cream on top of your pancakes or waffles. This is easy to do at home, of course, but it means that you need to plan ahead and make sure that …
A cream pie is usually a pie with a custard or pudding base that is topped off with a lot of whipped cream. In the case of banana cream pie, the standard recipe has vanilla pudding covering a layer of fresh banana slices – and whipped cream on top, of course. The …
For a long time, figs were a very mysterious fruit to me – and I’m sure they were to many others who did not see them regularly. Although many people in my area had fig trees, I rarely saw anyone harvesting or eating the fruit when I was growing up, so the …
I don’t always peel fruits with thin, soft skins, such as peaches or plums, when I bake with them. This is because the skins usually become even more tender during baking, so you never notice them when you’re eating the finished product. It’s also because peeling these types of …
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