Hey, everyone! My name is Chrissy from The Taylor House. I'm so excited to be sharing a recipe with all of you today and I hope you enjoy it and thanks to Mique for having me stop by today!
I'm going to take a moment to talk about my learning style - I hope this is ok? You're probably thinking 'what I really want to talk about is this cake, why the heck is she talking about something boring like learning styles'.
I warned you about these on Instagram yesterday. Aren't they a beauteous sight? I know you may be getting sick of the berries and cheesecake theme by now. It seems like all I've been doing all summer is picking berries and making them into cheesecake. It's a tough life. Color.
This time of year is synonymous with cookies. I'm already looking forward to a cookie swap with friends later this month, and of course Clara and I have to make cookies for Santa. She loves to help cook anything, but I'm pretty sure cookies are her favorite thing to make.
Mini cheesecake cupcakes are adorable and very easy to make. Compared to a full size cheesecake, these are a fraction of the effort. No water baths, no meticulous beating of cream cheese just to make the batter, bake, and chill. No biggie at all.
Directions: Prepare the crust. Whizz all the ingredients in a food processor to a dough. Wrap the dough and chill for 30 minutes. Roll out the pastry and line a deep 24-26 cm tart tin with it; patch any holes if crumbly. Cover and chill for at least 30 minutes.
Step 1 Place jam in a small saucepan over low heat. Cook, stirring occasionally, for 3 to 4 minutes or until melted. Place apricots in a heatproof bowl. Add jam. Toss to coat. Step 2 Arrange half the biscotti in six 1 1/2 cup-capacity serving glasses. Top with half the apricot mixture.
Step 1 Pour coffee and marsala into a shallow dish. Set aside. Step 2 Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined. Step 3 Beat egg whites in a medium bowl with electric beaters until soft peaks form.
Hi readers. I'm currently on my way back from vacation, so from afar, I'm delighted to introduce this post, by Carly Diaz, one that'll transport us to the kitchens of Korea. It's a recipe for gyeongdan-Korean sweet rice cakes-and a story about learning to love them.
Hello - God it feels like ages since I had the chance to post anything that wasn't work-related (apart from the pizza last week, and not that its a bad thing to be posting work related stuff, but sometimes I really just like to post what's in my head at the moment, you know?).