eat dessert first
This cherry chocolate cake is perfect for Valentine’s Day (or any other time, really). The Black Forest cake is moist and delicious, and the cherries add sweetness and elegance. This is a very tossed-together Black Forest Cake, or, as I like to say, when I am too lazy to bring […]
When making homemade ice cream, you have to start with a really great base, which for me means lusciously smooth, with a dense and silky texture. The flavor should be rich, but not too buttery (greasy) and I always start my “French custard” ice cream base with vanilla. So start […]
The magic trick of cake decorating was revealed to me 21 years ago when I attended a week-long class at the Wilton School of Cake Decorating and Confectionery Art outside of Chicago. Anyone who loves cake and piping icing knows the Wilton name and reaches for their products to get […]
The inspiration of a Cherry Semifreddo goes like this: I recently spent time in New York City and had the great fortune of meeting some of the wonderful people I otherwise only knew on social media. It still seems incredible to me that I can befriend people online, while working […]
A family friend is Greek and sent me honey from Ikaria. It is a little smoky and tastes of caramel. Bees never cease to amaze me in what they create. I wanted to bake it into a cake and decided to go with other flavors you might find on that […]
I started off thinking this Cherry Cheesecake was a Valentine’s post, with a heart-shaped sensuous cheesecake, topped with ruby-red cherry sauce. It still is, but I have to digress for a moment and talk about the Olympics. It is more connected and less random than you might think. When I […]
(Jars of Plum jelly and Peach-Raspberry jam) I’ve come to understand that the key to really great jam is a good dose of humor and a dash of sass! No one better to have taught me this lesson than the blue ribbon jam lady Barb Schaller. She does magic with […]