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Easy Vanilla Meringues - enjoy them any way you like !Easy to make, fat free (but please note - not calorie free !) these meringues are simple yet delicious. Serve them with fresh or tinned fruit, cream, ice cream or 'Homemade Raspberry Sauce' – or (read full article)
Oh my goodness - it's Saturday already and this past week has just flown by ..... there were so many things I wanted to blog about, but they'll just have to wait for now as I buzz around crazily today, getting ready for a crowd of friends we have com (read full article)
From pavlovaThe June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book (read full article)
Summer is officially in full swing.That means picnics, trips to the beach (lake or seaside or creekside, your choice), picnics, eating al fresco, picnics, BBQ's, picnics.Did I mention picnics?When it comes to picnic food is there any food more versat (read full article)
As part of my daughter's cookie decorating birthday party, I obviously needed to make cookies. The sugar cookie recipe I have from my mother-in-law called for cream of tartar. I had no idea what cream of tartar was. At the grocery store, I set o (read full article)
This classic dessert is a real treat for any occasion. I particularly love a cold icebox pie in the Summer when it's hot outside. Right now in Tucson, the weather qualifies! We've passed the 100° mark pretty much every day now and it will stay hot u (read full article)
Lightened Up Tiramisu It seems like everyone loves tiramisu…except for me. I love how it looks. When it’s prepared properly all of those different textures and layers and their similar colors work together to make som (read full article)
Theory: Meringue is a structure with sugar sometimes melted into it. It is a combination of egg whites and sugar, granulated or powered. Granulated sugar does not always dissolve. The most common ratio is 2 oz sugar to 1 oz egg whites. Week old egg (read full article)
I've been working on the menu for our party next month. As I mentioned before, I'm doing a dessert tasting. One of the items on the menu is a Lemon Meringue Tart based on a recipe by Ina Garten. I thought it might be a good idea to test the recipe (read full article)
One of my favorite things to make for Passover is truffles. Even though Kosher for Passover truffles are easy to buy, homemade ones are worth the effort. They look much more complicated and impressive than they really are and make a stunning additio (read full article)
One of my favorite things to make for Passover is truffles. Even though Kosher for Passover truffles are easy to buy, homemade ones are worth the effort. They look much more complicated and impressive than they really are and make a stunning additi (read full article)
Until recently I never really understood meringues. The ones I had encountered just tasted sweet and crunchy without a lot of flavor. Why would I choose that when there was a perfectly good chocolate chip cookie sitting next to it on the cookie plat (read full article)
Until recently I never really understood meringues. The ones I had encountered just tasted sweet and crunchy without a lot of flavor. Why would I choose that when there was a perfectly good chocolate chip cookie sitting next to it on the cookie plat (read full article)
I've finally finished all the egg whites! After making the cake with 20 egg yolks, I was left with an amazing amount egg whites. After making some meringues, I wanted to do something different, maybe something savoury for a change. The potato crust w (read full article)
I think many of us have the idea that when we switch to cooking with only wholesome, organic ingredients, we have to give up our favorites. Many of my friends either give up desserts entirely or pull out the white sugar and white flo (read full article)
So...someone asked me what I did with 20 egg whites after making the cake with 20 egg yolks. Most of them are still in the freezer to be honest. I've used a bit for cookie glaze and some of it for... Meringues! I really didn't know what to do with (read full article)
Summer times are perfect for picnic outings, barbecue parties, and any outdoor activities. Picnic foods taste more delicious when eaten with friends and fresh air. However, no meal is perfect without something sweet to savor. Most people find prepari (read full article)
February 5th is a very important day in the Fuji household. No, it’s not anyone’s birthday or our anniversary–it’s World Nutella Day! Thanks to Sara of Ms. Adventures in Italy and Michelle of Bleeding Espresso, Nutella wa (read full article)
I took butternut pasta (panzerotti) out of the freezer just now and my immediate thought was I must get fresh sage and have burnt butter and sage; it’s like a perfect flavour combination, butternut, sage and lightly burnt butter! Of course it’s a (read full article)
Ingredients:Egg whites-2 nosSalt-A pinchSugar-1/4 cupVanilla essence-a pinchFinely chopped walnuts-fewMethod:Preheat the oven to 200 degrees F. Line a tray with parchment paper.With an electric mixer, beat the egg whites and salt on high speed until (read full article)
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