If Holly had not chosen the recipe for the Fifteen Minute Magic: Amaretti Torte…well, I would have overlooked it. And then passed by it again and again as I flipped through Baking. Want to know something else? I don’t think I’ve ever bought amaretti cookies before. (I’m sorry to say it–I have a thing against […]
Mini Pavlovas with Yogurt Cream and Mixed Fruit
My trek to cooking club didn’t pan out last night. My sweet little red-headed baby has been coming down with a cold and yesterday it finally hit full force. She was coughing so hard she threw up on me three times. Poor thing. I know how miserable she is because she caught that cold from […]
Today’s Experiment: Mini Pavlovas
Today I’m attempting to make mini-pavlovas for cooking club tonight. The theme is eggs and I have a dozen egg whites just waiting to be made into lovely meringues. Instead of poached rhubarb, I’m using blackberries, strawberries, and kiwi. That lovely mound on top? It’s yogurt cream. Mmm…will report back tomorrow on my success or […]
New Favorite: Lemon Goat Cheese Tart
One of my favorite cookbooks is The Cheese Lover’s Cookbook and Guide by Paula Lambert, owner of the Mozzarella Company based out of Dallas, TX. Paula includes many recipes using goat cheese. One that particularly caught my eye was for a Lemon Goat Cheese Tart. If you are a new reader, then you probably don’t […]
Banana Cream Pie
Pie is not my favorite dessert. I like it, I just don’t love it the way I love creme brulee or ice cream. Or cheesecake. Or chocolate chip cookies. Pie is pretty near the bottom of the list–one step above panettone. That being said, I actually do love banana cream pie. It surpasses my love/hate […]
Blood Orange Cream Cookies
So there’s this blog I’m totally in love with. (And I’m not alone.) And every time Cannelle et Vanille shows up on my reader, I feel my heartbeat quicken a bit. I know I’m not only in for some gorgeous pictures, but a well thought out, wonderful combination of flavors and textures embodied in […]
Kitchen Q&A: Custard Base For Ice Cream
Wonderful Ingrid left a comment asking the following question regarding ice cream: Lindsey, I have a question…when making the custard do you remove it from the heat as soon as it hits 160 or after it hits 160, coats the back of a spoon, AND you can leave a trail? I know this can be […]
Spring-Summer Menu #12: Baked Tilapia, Rice Pilaf, and Roasted Asparagus
It’s time for me to resurrect the popular Spring-Summer Menu series I started last year. (For past menus click here.) I picked up a few pounds of pencil-thin asparagus this week at the grocery store. Tonight we just roasted it with a little olive oil. (On Saturday I’m making a Spring Vegetable Risotto with the […]
