The first time I made this recipe was in my first year of marriage and I accidentally subbed three cups of flour for the three teaspoons called for in the recipe. It became more like a cake then a tart, but it was still delicious. You'll never guess what happened this time I made it. I put in three tablespoons of flour instead of three teaspoons. Dang it! Why is three teaspoons so hard to remember! I have made it the correct way, I promise, and it looks and tastes just like this, just even more gooey. Butter Tarts are considered a...
Read More Post a comment (13)
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
Read More Post a comment (37)
One part of the Daring Cooks challenge this month was to make some sort of fried wonton dessert. The filling and shape were up to us. I chose to go with a Peanut Caramel which I rolled into balls and coated in chocolate before wrapping them up into homemade wonton wrappers. Once they were cooked, I drizzled them with more chocolate and sprinkled them with peanuts. The only thing that I would change about this recipe is that there was too much caramel per wonton. It was very sweet. I wrote the recipe as I would make it next time. I...
Read More Post a comment (9)
I am pretty sure that I have not yet had the chance to meet all of my lovely readers, and you know what? I would love to meet you! So why not introduce yourself? And, for those of you that I have had the honour to "meet" already, I would love to know more about you. To get the ball rolling I will fill you in on some tidbits about me that you may not know: A couple of years ago I was a live host of an hour long radio show for young teens. I also script wrote and directed...
Read More Post a comment (11)
When I was making this Puff Pastry for the Daring Bakers Challenge I ran into all sorts of problems that I was sure would turn my puff pastry into flat little disks rather then pillowy puffs. But, it turns out this dough is a lot more forgiving then I thought. I wanted to share with you some of my struggles so that if you decide to tackle this beast you can feel confident, even when you feel like you are messing it up. #1) I only have a very small food processor so I had to make the dough by hand...
Read More Post a comment (10)
The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan. I must admit that I was petrified going into this challenge. My first year of marriage I tried to make croissants from scratch for my parents who were coming to visit. After hours and hours (probably more like days back then) of slaving away at it, they turned out to be hard, tooth breaking, croissant shaped, lumps. I was devastated. Since...
Read More Post a comment (26)
I've been having one of those weeks. You know, the one where you hit the floor at 5:30 in the morning after tripping over your sons safety gate, or send your fresh pizza flying while giving yourself a matching pair of second degree burns. Yeah, it's been one of those weeks. Thankfully it is Friday and I am eagerly awaiting the start of a new week, hoping for the absence of pinched fingers, banged heads, and stubbed toes. I wish I had a slice of this Butterscotch Apple Crisp to drowned out my bruises. Unfortunately, I will have to be satisfied...
Read More Post a comment (11)
Time is tight these days, but still I could not resist jumping on the cherry train and baking up a batch of these Mini Cherry Pies. However, they were a couple of weeks in the making, which relieved any stress that comes with baking in a timeline. I made the filling one day, froze it, made the crust another day, assembled the pies, and threw them back in the freezer because it was just too darn hot that day to do any baking. Bring on cooler weather and a craving for a freshly baked pie and out come these bad...
Read More Post a comment (8)
I thought that sharing was something that had to be taught to a child. But, it seems that my son may be the exception. At least when it comes to food. If you are lucky enough to be sitting in his vicinity he will more then likely offer you a piece of his slobber covered fare. His little fingers fling in your direction, pinching tightly his lovely prize, then he waves his hand in the air as if to tantalize you, grinning away as he waits patiently for you to take a bite. And, when you do, he flashes you...
Read More Post a comment (27)
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers. I was definitely very nervous and very excited for this months challenge. I have always wanted to make strudel but have never been able to kick my butt into gear enough to try it. I will not lie, it was difficult for me to get the dough thin enough and large enough. But, never the less, it tastes wonderful. The Apple Strudel...
Read More Post a comment (15)
