Monday, April 20, 2009
This tart is the perfect finish to a Spring or Summer meal! Strawberries are starting to come into season and they pair perfectly with the tartness of the balsamic glaze and the mellow creamy mascarpone filling. It can also be made with a Port glaze.
Thursday, April 16, 2009
I guess Rainbow Brite won't necessarily pop up as something a kid wants - but I wouldn't be surprised if a 30 year old would request it! I remember my mom making Wilton cakes for me when I was a kid, and it was such a treat. I've been trained in Wilton cake decorating, so if you have a pan - or would be interested in the few I already have - I will gladly make a Wilton cake for you.
I can also work with you on making some kind of shaped cake. The top cake was made to resemble the caterpillar from the kid's book - "The Very Hungry Caterpillar". I used a chocolate cake for the base, and used Wilton buttercream frosting to decorate - so that I could achieve the layers of color. This was a fun cake to make!
Wednesday, April 15, 2009
I made these cupcakes during the Belmont debate. I passed them out on campus - made with a rich chocolate cake and a Wilton buttercream frosting. And hey - if you're a republican and want republican cupcakes - I'll do whatever! But these were just for fun.
When spring rolls around - it's time to pull out all the stops. After Rhubarb pie, comes Lemon Meringue. I always forget how much I love this pie until I make it again. This recipe is passed down from my Grandmother and I'm happy that I can continue on the tradition. I'm sure it would be great with Meyer Lemons as well, although those tend to be more of a winter fruit.
I found this recipe in an issue of Food and Wine magazine.. and it was discussing the fact that milk chocolate often gets shamed by chefs. So I decided to try and make it and I must say - its fantastic! The mixture of the sweet milk chocolate with the pretzel crust.. and the crushed grey salt on top.. it is absolutely heavenly! You won't miss the dark chocolate one bit! (although I have to admit I kinda cheated and did about 1/3 dark chocolate with the milk chocolate... I didn't want it to be TOO sweet).