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Donuts from Nickel Diner One of my best friends told me she’s flying out to Los Angeles to meet up with a few friends during the Easter weekend. Knowing how LA has a vibrant, interesting scene for donuts, I cannot resist asking her to pick some up for me and sent her [...] Blood orange poppy seed cake I’ve always been a fan of Dominique Ansel Bakery ever since it been opened about two years ago. I adore his French pastries like the DKA and especially the cannele. Even his quasi recent release of the über, intensely decadent, fudgy chocolate flourless cookie that is the [...]
Recently, I was fortunate to receive a shipment of Kerrygold butter to work with. Kerry Gold butter is a premium butter brand that uses milk from Ireland’s grass-fed cows that are free of artificial growth hormones. Kerrygold supports and utilizes cream from Ireland’s small dairy farmer co-ops and co-op creameries. [...]
During the month or so before Thanksgiving rolled by I thought of experimenting with healthier fat alternatives than my beloved standby, butter. I remembered hearing about coconut oil being the next best thing that is vegan/vegetarian friendly and most of the time, it tends to be organic. Lo and behold, I’ve [...]
I recently stopped by Pie Face for a brief pre-dinner snack of their Thanksgiving “stack” ($7.90; seen on my tweet). An individual-sized turkey & stuffing pie, topped with mashed sweet potatoes and jellied cranberry sauce. For someone who doesn’t really mash all of these items in a relative bite on my Thanksgiving [...] Exterior & Macaron towers by the window To those of you who are native New Yorkers like myself or lived here for almost a decade, you would be aware of Payard Patisserie & Bistro, an Upper East Side institution that closed on June 2009 because his landlord raised the rent by a [...] Reginald’s Nut Butters, Baked Elements Cookbook & Oatmeal Peanut Butter Chocolate Chip Ginger SconesReginald’s Nut Butters You might be wondering, how does a (very good) artisanal nut butter company Reginald’s Homemade based in Richmond, Virginia can connect with the upcoming release of the (awesome and beautifully photographed by Tina Rapp) Baked Elements by Matt Lewis and Renato Poliafito cookbook? Reginald’s Homemade create what I think [...] At Chocolat Moderne: Tempered chocolate and lots of chocolate bonbons (seen here: Kumquat and The Devotion collection) About a week ago, I was invited to meet the founder and chocolatier Joan Coukos of Chocolat Moderne. When you arrive to the factory, it’s actually part retail and offices. The main door leads you [...] The cheesecake set in my Nordic Ware Pro Form 9 inch Leak-Proof Springform Pan Cheesecake. I’ve baked, chilled and eaten so many different variations and interpretations in my life that I think I’m coming close to becoming jaded. Nevertheless, my family has a strange obsession for this dessert and requested it for [...] |
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