I’ve been pondering what, if anything, I should close out the year with. In the past, I’ve written down my thoughts here, which I spent the last couple of days pondering. Reading and re-reading what I wrote, I realized that I couldn’t quite figure out what I wanted to say. And if I couldn’t figure it out, I didn’t feel like I should inflict that on…
Recently I was contacted by a film production company that was proposing to include me in a series. They were interested in what I do and mentioned they wanted to come over and film me in my office, along with all the people I work with. I hated to disappoint them, but I had to tell them that it’s just was me sitting in front…
I’ve got a number of chocolate cakes in my repertoire, from a super-dense Chocolate Orbit Cake to soft, warm Chocolate Dulce de Leche Cakes, from My Paris Kitchen. And they all share one thing in common: a lot of chocolate. I’m not much for adding things that detract from the chocolate flavor, so I shy away from adding raspberries or other fruits and berries, or layering them…
Everyone should have a great recipe for Vanilla Ice Cream in their repertoire. Here’s my favorite, which you can serve with anything, from a freshly-baked fruit pie, a warm berry crisp, cherry compote, or simply smothered with dark chocolate sauce or caramel sauce and toasted nuts. It’s said that vanilla is the most popular flavor of ice cream. But most people don’t know that vanilla…
We all use vanilla frequently in our baking, and vanilla is reputedly the world’s most popular flavor. But many of us who use vanilla know little about it, except that it smells and tastes great…and sometimes seems outrageously expensive for such a tiny bottle. Fortunately a little goes a long way. I keep several bottles on hand, using vanilla from Madagascar and Mexico (the real…
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