Growing up, Christmas morning meant having stollen. While the memory of such won’t send a shiver down my spine as, say, trying to force myself to eat just one more bite of Brussels…
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Being a fledgling baker is sort of like being a fledgling tattoo artist. You practice on your closest friends, hoping that they look back fondly on the experience for years to come. Because,…
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I’m starting off the weekend right with some fresh baking humor from the blog Not So Humble Pie. This week, I’ve been working on a variety of desserts. I learned a lot about making…
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Dante would be proud. Tomorrow, for my birthday dinner Friday night, I will be constructing Saveur’s Heaven and Hell Cake. The dessert requires me to bake two cakes – a Devil’s Food cake and…
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When it comes to baking, I prefer to stick with the usual staples: butter, eggs, sugar, flour. I don’t cook gluten-free, dairy-free, vegan, etc. In the past, I’ve happily sat sipping a glass…
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After posting some photos last week, a few friends half-jokingly suggested I should send them a batch. And I would have. Except that I didn’t make enough of those hefty ancho chile truffles to…