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| Recipes from a Young Lawyer Blondie Layer Cake with White Chocolate Icing Caitlin celebrated her birthday last week. And in preparation of the big day, I scanned my collection of recipes and cookbooks, searching for the perfect layer cake. Last year I made her the pumpkin crepe cake. untitled I’m always dubious of some of the designs requested in our custom collections. I like my collections to be cohesive and to make sense. Sometimes, well, a lot of the time, the collections make sense only to the client and the recipient. Here are some of the custom collections we created last week.
Roasted Cauliflower with Superspice – Love the Neglected March 2nd, 2012 Some vegetables are clearly under-represented in my kitchen and I can’t talk my way out of it. We do love our vegetables here, but salads, pumpkins and tomatoes get way more love and affection than others do. Cook Your Dream There's nothing better than real home prepared food. Even the simplest dish, when prepared with good quality fresh local and seasonal ingredients, can taste like a dream. That being said, all food taste best when enjoyed in the company of friends and family. How does your cupcake tattoo go? By applecupcake on July 7th, 2010 . Filed under: Tattoos . Is it pink and pretty or evil and foreboding? Nordljus: Seville and Blood Orange Sorbet with Sichuan Pepper I know the first month of the year has already gone, but I hope all of you had a great start to the year. I’ve been working on some exciting projects, and winning this gorgeous selection of pieces must be an indication of more good things to come :) Thank you Nikole! We are still only half way through the gloomy British winter, but I can definitely feel spring in the air, and early January when these beautiful oranges start appearing makes me feel we’ve turned the corner. I’ve written how much I love Seville oranges before, and making this sorbet has been an annual ritual. I recently spotted some beautiful blood oranges too and couldn’t help trying a recipe that combines them.
Welcome! Welcome to the home of the The Daring Bakers! This is the site that lists all active members of the incredible baking group known as The Daring Bakers. To give you just a bit of a history lesson, the idea for the The Daring Bakers was born in November of 2006 when Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice decided to challenge themselves by baking pretzels for the very first time using the same recipe. They each went ahead and posted about it. Having enjoyed that experience tremendously, they decided to try it again in December, this time choosing to bake biscotti. And to make matters even better, they were joined by a few more food bloggers.
Recipes A bout C ontact G allery P ress Subbing all purpose flour for cake flour A question I get asked on a regular basis is “Can I substitute all purpose flour for cake flour?” It is far less common to hear the reverse (although I have actually done so in recipes when I was out of flour and couldn’t be bothered to go to the store), since if you have one kind of flour at home, it will generally be all purpose. The answer to the question is yes, but the substitution is not one-to-one. The general rule of substitution is 1 cup of all purpose flour minus 2 tablespoons (1c – 2tbsp) is equivalent to 1 cup of cake flour. If you want to substitute cake flour for all purpose, use 2 cups of cake flour plus 2 tablespoons (2 cups + 2 tbsp). Homemade Hot Sauce! Some of us are hot sauce people. I hear the other some of us say that it “takes over” and “burns” and all that nonsense. Clearly, I am hot sauce person. It’s actually rather disconcerting how much so sometimes. Sriracha on my salads disconcerting. But I know I’m not alone in this.
Saffron Lane :: Seasonal Food, Celebration + Life Welcome to Saffron Lane, a blog dedicated to seasonal food, celebration and life. I'm Elizabeth, a chef, food writer, recipe developer and food stylist.My culinary career began at an early age. While other ten-year-olds were setting up lemonade stands, I was meticulously crafting gourmet chocolates and picking fresh berries from the backyard (to pair with them, of course) for my stand. Among the many lessons that summer, I learned that chocolate doesn't sell very well after hours melting in the sun, no matter how great it tastes.Raised in a passionate family full of inspired cooks and culinary entrepreneurs, food was always the focal point at family get-togethers.
Mascarpone cream and strawberry sauce | Emiko Davies Mascarpone cream and strawberry sauce Posted by Emiko on Wednesday, May 15, 2013 · 10 Comments A week ago when we left Tuscany, the fridge was full of strawberries.