I was amazed at how easy this is to do. Making homemade better has never been this easy. With the help of a food processor or stand mixer, all you need is heavy cream and a pinch of salt to make fresh homemade butter. You can even fold in fresh herbs at the end to make delicious herb butters. Or… (more…)
I am not normally a big fudge eater, but when I saw “Bourbon Sugar” I said that I gotta make this, and it is everything you would hope that it would be. The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot. Adapted from… (more…)
This is a really unique pie, and great for the Fall. I could see this as a perfect Thanksgiving pie with a glass of wine after dinner. The lattice ensures that it’s not too heavy, and you can actually eat a normal-sized piece without feeling like a total glutton. Pastry chef Kierin Baldwin’s pie dough method is special in a… (more…)
Fall is in the air, this cake is a perfect reminder why there is a fall, this moist, warmly-spiced cake also makes wonderful muffins. The recipe makes two (2) cakes one to share and one to keep just for yourself, my favorite way to make cakes. Bonus! Makes: 2-8” cakes Ingredients: 3 cups flour, plus more for pan 1… (more…)
Classic Desserts are called classic because they are absolute perfection, this recipe is no exception. Famed chef Auguste Escoffier created this recipe for Peach Melba in 1890, In his own words he wrote: “Peach Melba is a simple dish made up of tender and very ripe peaches, Vanilla Ice cream and a puree of sugared raspberry. Any variation of the… (more…)
Who doesn’t love Butterscotch Pudding, Ok! No one. This recipe is from David Lebovitz / Ripe for Dessert. The original recipe calls for “Cassonade” Sugar (that you can only find in France), I think that Dark Muscovado sugar, available at Whole Foods to be just as good. You’ll also notice, I add a splash of Scotch whiskey. One theory is that… (more…)
In case you haven’t noticed, I am a huge fan of single layer cakes (not to say I don’t love 2 layer or even 7 layer cakes). I love them for the ease of making and because they seem like the perfect amount of cake for a mid-week treat. For me, Chocolate and Almonds is one of the most… (more…)
Which brings me to Fried Chicken and Waffle Grilled Cheese, Do you really need any convincing here? Although, the waffles are made in the waffle iron (duh!) the sandwich is cooked, after assembly in a frying pad (as God intended a grilled cheese to be done). The idea of crunchy, fatty-salt fried chicken paired with crispy, tender sweet waffles… (more…)
You could say it started with the “Cheesepocalypse” — you know, all those stories about a Velveeta shortage that have had everyone in a tizzy. And with the Super Bowl a shortage could have been disastrous! But there’s no need to worry. You can make it yourself — a homemade “food prepper” version of liquid gold. Just in case. Before… (more…)
For me, I love Asian food… This is a spin on the standard Chicken Wings. Don’t get me wrong, I love Buffalo wings, Chipotle wings, Teriyaki and Barbecue wings, this is just a new twist. The secret to the crispiness is actually in the baking, not deep frying. A hot oven not a vat of bubbling oil. While it is… (more…)