Springtime around here means that our chickens have finally started laying eggs again. (Did you know that unless you put a light in their coop to simulate the sun, chickens don’t produce eggs in the winter?
Remember when I made my mirror glaze cake last month and I called it a high-risk recipe – one where so many things could go wrong?
I’m not a tidy person. I have no idea what is at the bottom of the pile on my desk. Is it a receipt for something I bought three years ago?
Virginie Wiggins is back to share her pomegranate tartlets recipe. Not only did she write this post and let me try her delicious tartlets, but she let Myles play at her house with her boys while Jonathan took photos of the tartlets.
Pavlova may seem like a fancy dessert, but as Niche Food Group pastry chef Sarah Osborn showed me, it is incredibly simple.
When I used to think of bonbons, I imagined someone lounging around, leading a life of leisure with a French poodle, a glass of wine, and chocolate.
I spend far more time than the average human being looking at desserts on Instagram. Last year, I started to see mirror glaze cakes popping up all over the place.
I baked this vanilla and strawberry mousse layer cake with my friend, Julia, because we wanted to use it as a canvas for a mirror glaze (more on that in my next post).
When I bought a baked donut pan, ice cream or frozen yogurt was not what I had in mind. I was picturing something more like, well, baked donuts!
Martine Lleonart has created the cutest little hedgehog cookies!! In this guest post, she shows you how to dress them up for Christmas.
I don’t always get a chance to make the recipes from my contributors, but I really wanted to make Jessie Sheehan‘s eggnog icebox cake.
When Jessie Sheehan approached me about contributing to this blog, I knew that I wanted her to talk about icebox cakes.
I had no idea what to expect when I showed up at pastry chef Lia Weber‘s house to film the making of her New Year’s unicorn cake.
This is a sponsored post written by me on behalf of RumChata. All opinions are 100% mine. Read the full article here
Like any parent, my life changed when my son, Myles, was born. But, unexpectedly, my baking changed, too.
I love flavored butters – even really simple ones. Just the fact that Olive and Oak (a restaurant near my house) serves honey butter with their bread was enough to make me want to return.
I met Virginie Wiggins at the neighborhood playground. For a while, I knew her only as Tristan’s mom.
I host a Halloween brunch every year, and every year I take a wild stab at how much food 30 or so people will eat and how many gallons of hot spiced apple cider people will drink.
Every year at Thanksgiving, my aunt makes her famous cranberry relish. It’s different from a cranberry sauce in that the cranberries aren’t cooked down.
If you’ve never heard of Fake Coffee, read on! This guest post by bartender Matthew Longueville (@stlbarkeep) about Fake Coffee is near and dear to my heart.