Here it is. Finally, the fudge I've been talking about since December. The recipe I've been tweaking and perfecting all winter. I wanted a fudge that was creamy and soft, but still stayed in nice solid squares. Now I bring it to you in all it's creamy, rich, chocolatey glory.
Oak Bars (Blondies with Chardonnay) I have a slight obsession with cookbooks, mostly of the dessert variety. Since there are very few cookbooks I absolutely know without a doubt I'll love, I often check them out from the library before buying them. It's nice to be able to test out a few recipes first.
Chocolate Cake with Ganache Frosting and Chocolate Truffle Easter Eggs Clara still doesn't really understand holidays, but that hasn't stopped us from celebrating them with her. The truth is - Eric and I love doing special little things for Clara, holiday or not.
Recipes, tips and more for making a bold statement when you use REAL Butter in your cooking and baking.
I love panna cotta. Not only are these little creamy desserts delicious, they are a cinch to make. They have a certain kind of elegance despite their simplicity, which makes them a top choice for hands-free entertaining.
Raspberry Coconut Layer Cake Directions For the cake: Preheat oven to 350°F. Butter and flour two 9-inch round cake pans and set aside. In large bowl, sift together flour, baking powder and salt. In bowl of electric mixer, cream together butter and sugar on high until light and fluffy, about 3 minutes.
Today, I'm going bright and airy in aesthetics, sprinkles and cherries for good cheer, and all on a no-bake Nutella cheesecake for fuss-free baking. I'm keeping it simple around here lately, because I'm drowning in work and giant in size from this huge baby growing in me, so can I please have a pass?
August is supposed to be the last month of summer, but the humidity and heat keeps reminding us that the simmering season is going nowhere fast. The one thing I look forward to in this month is our annual road trip to Maine.
Step 1 Preheat oven to 150°C. Line an oven tray with baking paper. Step 2 Use an electric mixer to whisk the eggwhites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking constantly until mixture is thick and glossy and sugar completely dissolves.
Step 1 Preheat oven to 180C. Lightly grease a 20cm spring-form pan and dust with a little rice flour. Line bottom with baking paper. Step 2 In a large bowl, using an electric mixer, beat egg whites with a few drops of lemon juice until soft peaks form.