I love these cupcakes. I loved mixing them, filling them and making the meringues. Most of all, I loved eating them.
Did I mention that they are simple to put together and very impressive looking? I was inspired by a recipe from Food&Drink, the …
I definately admire Gale Gand, the ever-so-talented pastry chef and owner of Chicago’s Tru Restaurant. Her books, including Butter, Sugar, Flour, Eggs
After the last IMBB, Sarah Lou from One Whole Clove and I had a bit of a chat about the effect of water baths on souffles. Her lovely Pecorino and Caramelised Veggie Souffle, baked in a water bath, just didn’t rise quite as impressively as she had expected …
Sometimes you can afford to be a bit pretentious with your desserts. Souffles already have an aura of mystery, so why not throw in a dash of pretention? That’s how you get Soufflés Chauds au Citron in lieu of Warm Lemon Souffles? Just kidding. I …
It was the best of times, it was the worst of times. But that is a gross exaggeration.
In the picture above, you can see two slices of angel food cake and a lovely dollop of homemade lemon curd. The slices are from different recipes for cake. One …
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