Strawberry Rhubarb Tart
its STRAWBERRY RHUBARB SEASON!!
combine these classic summer flavors into a beautiful tart and play with the inherent geometry of rhubarb stalks for an interesting tart top pattern!
Strawberry Rhubarb Pie
It’s Strawberry Rhubarb SEASON!!…
(even if it’s not)
MAKE THIS SUMMER PIE NOW!
All Butter Pie Dough
This is your basic, all-butter pie dough used in everything from your favorite sweet pies to savory pies to hand pie pockets and beyond!
Lemon Blueberry Thyme Cheesecake Recipe
Try this Lemony Blueberry Cheesecake with thyme. Perfect for spring bakes or any time of the year!
Guinness Chocolate Cake
This was a LARGE cake to make (for me)… it included many steps and actually several days. (I do think making the cakes and frosting one day, then assembling the next day is a good approach). However, this was – by far – the best chocolate cake I’ve ever made myself. All credit for the
La Cocina Cooking School at El Pueblito
Escape to Mexico for some beach and kitchen school action at the Riviera Maya’s Andaz Mayakoba resort La Cocina Cooking School at El Pueblito Cochinita Tacos at the beach For our typical post christmas trip – we didn’t venture that far – we opted for the mexican caribbean coast between Cancun and Playa del Carmen
Tortilla Soup
Mexican soup from La Cocina at El Pueblito cooking class from our trip to Mayakoba in the Riviera Maya. This was one of the dishes we learned at our fun Mexican cooking class at La Cocina de Pueblito during our trip to Mayakoba in the Riviera Maya. Credit to Chef Sandy for the recipe and
Green Enchiladas
This was one of the dishes we learned at our fun Mexican cooking class at La Cocina de Pueblito during our trip to Mayakoba in the Riviera Maya. But also… growing up in the late 80s, both my mom and grandma made a VERY similar dish to this and by the 90s it was a
Yucatan Guacamole
This is your basic Guacamole – delicious and reliable, its just that we made it in the Yucatan on our trip to Mayakoba. Sooo…its “Yucatan Guacamole”! Mortar & Pestle Gaucamole That said….there was ONE minor difference in the preparation that was fun to try. Chef Sandy had us mix the flavoring into a paste
Gingerbread NYC: The Great Borough Bakeoff
The improbable story of an architect baker being invited to bake a NYC gingerbread scene for the The Museum of the City of New York. Below is the “structural” gingerbread recipe I used to accomplish the task. Note – if you’ve never baked gingerbread for building a structure (like me)… this gingerbread is specifically designed to
Boozy Carrot Cake
Dark Rum, Pineapple diced or chunks for batter, Pineapple crushed for mid layer with cream cheese frosting. See my recipe below! CAKE INGREDIENTS: 2 cups / 225g Granulated Sugar 1 1/3 cups / 330 ml Vegetable Oil 3 extra-large Eggs 3 tablespoons / 45ml Dark Rum (1 tablespoon in the batter, 2 tablespoons drizzled
Summer Crudités Board
Now that summer’s here and we all have a wide array of fresh and colorful vegetables to choose from at the farmers market or grocery store – why not pick your favorites and throw them all together on a platter?!… Try to be as creative as possible, when selecting the veg – imagine you’re not
Austrian Plum Cake
Austrian Plum Cake, or Zwetschgenkuchen or Pflaumenkuchen as it’s known in Austria and Southern Germany, is super easy and sooo delicious. “Pflaumen” and “Zwetschgen” refer to the type of Plum – while “kuchen” literally means cake. Pflaumen are plump, juicy and sweeter while Zwetschgen are darker, firmer, more tart and usually elongated in shape. Both
Chocolate Soufflé Tort with Raspberries
This is a simple and deeply satisfying chocolate recipe – also very versatile. You can make the basic chocolate torte below for an excellent super chocolatey cake that has a super light texture thanks to the fact it’s a basic souffle. The recipe holds up well to any taste additions you’d like: nuts, flavored liqueurs,
Blood Orange Upside Down Cake
See my recipe below! It’s Winter and its Blood Orange season. Most citrus fruits from North America (California, Florida, Arizona and Texas… yes Texas!?) hit their sweetest, most ripened stages in winter – which is probably why we see more of a variety in the winter months. Sooo… eating (and baking) the stuff in the
Marbled Hamantaschen
This recipe is from Deb Perlman / Smitten Kitchen – I was enticed by the “marble” effect with the two doughs as well as the cheesecake filling – as a way to add a little more interest to these cookies that doooo have a slight tendency to be dry, crumbly and a teeny bit unappetizing, in more
King Cake
King Cake – for Mardi Gras in the US INGREDIENTS: Dough: 4 tablespoon (½ stick) / 56g Unsalted Butter 1 cup / 250ml Milk (whole or 2% ideally) 1/4 cup / 60ml Water 1 (1/4oz / 7g) packet Active Dry Yeast 3 cup / 450g All Purpose Flour (plus extra for bench flour) 1 teaspoon
Hi!
I’m excited to finally get the ball rolling with this, it’s something I’ve been thinking about and working on for quite a long time. This is my first blog post ever – and I realize I’m like 15 years late to this “blog” game… (but who’s counting). Apparently blogs are still relevant, so I’m gonna
