NaBloPoMo has a funny way of purging and transforming old ideas for posts that never made it to the other side. All of a sudden, everything becomes potential blogging material, even if it’s a cake that you made almost a year ago. Continue reading
As a girl with a baking blog, yes, I do have a bit of a sweet tooth. It’s usually pretty subtle, though. I’m never into the overly-sweet stuff and get cranky about sugary “coffee” drinks. I don’t really eat sweets on a regular basis either, but when I do, they’re all I want.
This recently occurred while spending a week at my folks’ house. My dad kept the freezer stocked with Ben & Jerry’s, and if there’s one thing I can’t resist, it’s ice cream. After I got back to Austin, I was faced with my ice cream-less freezer and a fierce sugar craving. This was when I decided to become the last person on the planet to make applesauce. Continue reading
Two weeks ago, I made a pie. It was Canadian Thanksgiving. I am not Canadian, and neither were any of us who were celebrating it together. It’s just a thing we seem to do, at least since last year!
This pie marks the first pie crust of the dough variety I’ve made since my first unsuccessful attempt at homemade crust several years ago. Anxiously, I thought of all of the things that could go wrong, from the typical (dense, not flaky crust) to the irrational (eaten by wild monkeys).
With a challenge with a name like Pimp My Easter Basket, one must keep both mind and tastebuds open. After all, Easter candy is a bit crazy as is (why is that anyway?): fluorescent animal-shaped marshmallows, chocolate eggs with all sorts of fillings, and jelly beans that put any rainbow to shame. Things are bound to get out of hand.
And yep. The idea for Deviled Cadbury Eggs was actually one of the first that popped into my head for PMEB. Honestly, it kind of grossed me out, but that didn’t stop me. I was just going to make a buttercream frosting similar to this one at Culinary Concoctions by Peabody, but then thought there needed to be more components. When making normal deviled eggs, I like to add relish and maybe a little diced celery or red pepper. This got the wheels turning… Continue reading
This is my first month as a Daring Baker! If you are unfamiliar with this group, a recipe is chosen on the first of each month and everyone posts their results on the 27th. They usually choose recipes that are out of most people’s comfort zones, which was very appealing to me! Daring Cooks are also part of the Daring Kitchen, and neither group seems to have a limit if any of you are interested in joining. :)
The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.