Carrot Cake Muffins I have to admit I was slow to come to the spiralize craze. Probably because it required a tool – a spiralizer – but one day last summer I had to have zucchini noodles. Isn’t it funny (and inexplicable) when a craving strikes? If you haven’t heard of “zoodles” (zucchini […]
Licorice
Licorice Atelier Confectionery is a book filled with candy recipes from Chocolate Coated Marshmallows, fudges, pâte de fruit, Turkish Delight, caramels, toffees, chocolates and Cotton Candy, which we have also presented. This Licorice, (there are also red Licorice Laces) is easier to make than you would think. As with all candy, it is about […]
Cotton Candy
Cotton Candy Don’t be scared that the word “decapitating” appears in the first sentence of this recipe! It is just in reference to a hack you need to perform on a standard wire whisk in order to make this cotton candy at home. This recipe is more of a spun sugar than a […]
Paris-Brest
Paris-Brest I love a classic Paris-Brest and I have to say, if I ain’t making it, I am usually enjoying it in a Parisian café. I think this is because home bakers think it is too complicated to attempt, and really, as Bernard Laurance shows us, it is a matter of classic technique […]
Brazilian Tapioca Crêpes
Brazilian Tapioca Crêpes I chose this recipe to share with you from Baklava to Tarte Tatinby Bernard Laurance because it is so different from any others here on Bakepedia, because it is easy and because it is exemplary of the world of desserts that we have to explore. How simple, yet how delectable. […]
Pane Francese
Pane Francese from Zachary Golper If you are a bread lover and particularly if you love to bake bread at home you have probably heard the buzz about Bien Cuit, the book that celebrates the dark, crusty loaves from the Brooklyn bakery of the same name. Baker Zachary Golper promises to share “his insider’s […]
A Simple Loaf
A Simple Loaf This recipe, as well as the Pane Francese, are from baker Zachary Golper and his book Bien Cuit, named after his Brooklyn bakery. He is known for his artisanal, dark, crunchy loaves. The kind you think that one needs to buy, as opposed to make. Zachary has brought us detailed instructions on […]
Turkey Crumb Pot Pie
Turkey Crumb Pot Pie Leftover turkey only after Thanksgiving? Not around here! We like turkey throughout the winter months – and those leftovers always pose issues. Turkey curry, turkey soup…etc. etc. Thankfully Ken Haedrich has brought us a Turkey Crumb Pot Pie, which is a textural delight and a great alternative to the […]
Shepherd’s Pie
Shepherd’s Pie Lamb is a common and traditional protein used in Shepherd’s Pie, but the idea of taking a protein, adding veggies, nestling it in a crust and topping with mashed potatoes lends itself to variation. Here, Ken Haedrich brings us a version using ground beef, tiny dice of veggies and a rich […]
Go-To Pie Dough from Ken Haedrich
Go-To Pie Dough Ken Haedrich runs The Pie Academy, so who better than he to bring us his Go-To Pie Crust that he uses throughout his book, Dinner Pies. This recipe is used in his Shepherd’s Pie and his Turkey Crumb Pot Pie. Recipe © 2015 by Ken Haedrich from Dinner Piesand used by permission […]
Florentine Chocolate Tart
Chocolate Tart This Florentine Chocolate Tart from Saveur: Italian Comfort Foodcombines a simple crumb crust and a chocolate ganache filling. The textural contrast of crumbly and crunchy and silky smooth is one reason this dessert is befitting of the term “comfort food”. Ganache tarts abound; this one uses whole-wheat biscuits for the crust. The somewhat […]
Sant’Antonio Apple Tart
Apple Tart Did the title confound you? Did you think you were looking at a grape tart? This Sant’Antonio Apple Tart contains apples soaked in red wine, hence the luscious deep purple color and grape-y, wine-y flavor. This tart as well as the Florentine Chocolate Tart are from Saveur: Italian Comfort Food. Folks love the […]
Peppermint Rocky Road Chocolate Bark
Peppermint Rocky Road Chocolate Bark Inspiration struck. We were sent a package of Dandies Mini Marshmallows, which just happen to be vegan. And I just happen to be going to a potluck at a friend’s house, and she also happens to be vegan. Chocolate was in the pantry, nuts and some peppermint candies […]
Whole-Wheat Soda Bread with Pistachios and Apricots
Whole-Wheat Soda Bread with Pistachios and Apricots With the winter holidays upon us it is easy to be thinking of over-the-top baked creations but consider those moments when you need something simple and nourishing. This Whole-Wheat Soda Bread with Pistachios and Apricots from Abigail Johnson Dodge and The Everyday Bakeris perfect for weekend brunches with visiting family, vacation baking […]
Salted Caramel–Toffee Icebox Cake
Salted Caramel–Toffee Icebox Cake So according to those that poll these sorts of things, 2015 was the year of salted caramel. And yes, we jumped on the bandwagon, because, well, it is a really delicious combo!: salted caramel pecan pie with pretzel crust, salted caramel macaroons, bacon bourbon salted caramel popcorn (known as crack-corn […]
Concorde
Concorde This image and rendition of the classic chocolate-based Concorde absolutely thrilled me. It is a classic pastry invented by Gaston Lenôtre and in fact I created my own chocolate-blueberry rendition in my book, Unforgettable Desserts. The combination of meringue discs and mousse lends itself to interpretation and this one, from Edd Kimber, is stunning. […]
Mixed Berry Charlotte
Mixed Berry Charlotte In his new book, Patisserie Made Simple, Edd Kimber takes classic desserts and pastries like the meringue based Concorde and this pretty Charlotte and breaks them down into easy-to-understand steps. If you have never made soft ladyfingers at home before, Edd holds your hand and it is quite fun and exciting […]
Christmas Rice Pudding with Almonds
Christmas Rice Pudding with Almonds A creamy rice pudding with a holiday-red cherry sauce would be a welcomed site on a holiday buffet. This version comes from The Scandinavian Kitchenby Camilla Plum. The book is packed with images, recipe and stories that draw you into a Northern European world. The food, indeed many […]
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