I mentioned in my burger macaron post that I was going to abandon the French meringue method of making Parisian macarons and try the Italian meringue method instead, but I think I might have been a b...
I was not a Girl Scout and I didn’t know anyone who was a Girl Scout while I was growing up either. I knew that Girl Scout cookies existed, but I never saw or tasted one until I got to college. The o...
The Daring Bakers February 2012 host was DB co-founder Lisa. The lovely Lisa asked us to make a quick bread. What is a quick bread? Well, its basically bread that is quick to make since it requires n...
I am quite taken by the treats in the pastry case at Blue Bottle Coffee. It seems that their pastries are meant to be paired with coffee. I guess third wave coffee places take into account "coff...
February 5th is World Nutella Day. American bloggers in Italy, Sara and Michelle, began the holiday in 2007 to celebrate and eat that wonderful chocolate hazelnut spread called Nutella. I participate...
I absolutely loved reading Christina Tosis Milk Bar cookbook. I loved reading about the development of her recipes as well as the process of creation through necessity. I will use much of the informa...
Today is National Bundt Day. November 15th was first designated as such 5 years ago by Nordic Ware, a U.S.-based kitchenware company best know for their Bundt ™ pan. For the past 3 years Mary, The Fo...
I guess Ive been in a Christina Tosi mood lately. Shes the pastry chef at Momofukus Milk Bar in New York City and her Milk Bar cook book was just released in late October. I made Milk Bars amazing cr...
I love making yeasted enriched breads. Even though most enriched breads are more bread than pastry, the fact that they are enriched with milk, eggs and butter makes them seem more like dessert. For t...
If you follow the food media, then you know about crack pie. I mean, Crack Pie ™. Yup, I believe that Momofuku has trademarked the name. I did not have a chance to visit Momofukus Milk Bar during my ...
I totally wanted to dust off my rolling pin and participate in this months Daring Bakers croissant challenge, but I just couldnt find enough time to fit it in before the posting deadline. Croissants ...
Whenever I think of fresh handmade phyllo I always think about Shaharazad Bakery, a little shop in the Sunset district of San Francisco. The shop has been closed for years now, but from what I rememb...
For months I have been obsessed with the idea of a Parisian macaron (gerbet) that looks like a burger. I finally got around to making some just in time to celebrate the upcoming Fathers Day, a day ty...
This months Daring Bakers challenge was hosted by Evelyne who asked us to make a maple mousse. Evelyne is from Quebec where spring typically begins with a pilgrimage to a sugar shack ("Cabane a S...
I don’t know how I came across the snickerdoodle blondie. I was most likely food porn gawking taste spotting photo grazing when I spied a photograph of them. The cinnamon flecked crackly sugar crust ...
The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake. Even thou...
I realized that I was pretty cranky when I wrote my previous post. I blame it on my diet. Im participating in a New Years weight loss challenge at the office. Were in week 8 right now and even though...
Ive always been on the fence about panna cotta. Ive eaten both sweet and savory panna cottas quite a few times, but only when its part of a restaurants tasting menu or as an amuse bouche. My most rec...
This months Daring Bakers challenge was hosted by Astheroshe of the blog accro. She challenged us to make a biscuit joconde imprime to wrap around an entremets dessert. A joconde imprime is a decorat...
When I was in London in October I made sure we had time to have lunch at Ottolenghi. Ottolenghi is everything I want in a food shop. Huge platters and bowls of the most colorful and delicious salads....
This truly autumnal cupcake is chocked full of warm spices like cinnamon, ginger, clove and cardamom. I topped it with a masala chai frosting to complement the spices in the cupcake.Chai is the gener...
Hostess Lori of "Butter Me Up" gave us not one, but four donut recipes to use for this months Daring Bakers challenge. And she let us play with any flavors we wanted. With so much freedom you...
ApplesThe local apple season typically begins with the floral and crisp Gravenstein apples showing up at the farmers market around mid-August. Four weeks later the Gravensteins are all gone, but that...
For Septembers Daring Bakers challenge hostess Mandy of “What the Fruitcake?!” asked everyone to make decorated sugar cookies. Ive never been a fan of rolled sugar cookies. Maybe because I suck at ro...
For this months Daring Bakers challenge, hostess Elissa asked us to use beurre noisette (more commonly known as browned butter) to make a cake. But there is nothing common about browned butter. Its b...
The Bay Area is having its coolest summer in decades. Todays high temperature in San Francisco was 60F. If you are experiencing sweltering summer weather (like in the Midwestern or Southeastern US), ...
Ive been a total blog slacker lately. I havent posted anything since last months Daring Bakers challenge. I wish I could say that I was busy with work, travel or the World Cup. Or that I haven’t had ...
For our Daring Bakers challenge Cat of Little Miss Cupcake asked us to make a piece montée (aka croquembouche). The classic piece montée (aka croquembouche) is a tall cone shaped tower of pastry crea...
Even though I regularly shop for groceries about once a week, I only go to the Asian supermarket once, maybe twice, a year so I tend to stock up on necessities. But I also tend to buy some things tha...
My nephew is the first born of my parents first born (aka my older brother). The year was 2000 which was the year of the dragon. But it wasnt just any year of the dragon. It was the year of the golde...
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