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Honey Crisp Apple Crumb Coffee Cake

Somethings don’t need much explaining…

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Hypnotized Spider

I know Halloween 2010 is just a vague memory of the past by now. Most of us have taken down all our Halloween decorations and replaced them with a more appropriate Fall/Thanksgiving theme. We’ve begun planning our Thanksgiving menu, probably started mapping out our Black Friday and Cyber Monday shopping strategy.

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Kentucky Bourbon Panna Cotta

A huge thanks to all who voted for me in challenge #3! I’m very happy to report I’ve made it to challenge #4 where I am to guide you through a recipe via step-by-step “drool-worthy” photos.

A couple of weeks ago I had the pleasure of volunteering for Pastry Chef Sherry Yard during The American Wine & Food Festival, a yearly event hosted by Wolfgang Puck which helps raise funds to support the Los Angeles Chapter of Meals on Wheels.

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Apple Tatin Ice Cream Sandwiches

I’ve been reading Chef Migoya’s new cookbook Frozen Desserts for some time now and I have to say I am completely blown away by it. And this by the way has nothing to do with the fact that ice cream happens to be my favorite dessert! 😉

This book is truly a masterpiece, some serious time and thought went into the making of this book. I’ve learned so much thanks to the level of detail found in each of the topics discussed and the easy to read explanations. (I’m completely smitten with it.)

As a starting point Chef Migoya takes us through a brief history of frozen desserts. He then moves on to ingredients and the chemistry behind each in relation to frozen desserts.

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Joyeux Anniversaire Petit Gourmet

Thank you so much to all who voted for me in the last Project Food Blog challenge!

Up next is challenge number three, a celebratory challenge in which we were asked to organize and host a “Luxury Dinner Party”.

Place setting
I was thrilled this challenge coincided with my son’s birthday. Because, let me tell you… this young man is my little gourmet! Not only does he love being my taste-tester, he enjoys and often even offers to lend a hand when I’m in the kitchen. Something that very rearly occurs when it comes to non-kitchen related tasks.

His palette is also quite sophisticated… he started refusing to order from the children’s menu at restaurants a long time ago. Those options were just not *good enough* for him.

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