Non-GMO Sugar
Many months ago I was sent a bag of Zulka Pure Cane Sugar to test and review. I am always interested in new baking ingredients and while sugar is not new, there are more and more sugar products...
View ArticleElderflower Cider – A Hard Cider That Goes Down Easy
Ahhh, this picture makes me happy. Looks refreshing, doesn’t it? An early March day in New England yet the temperature was warm with the bright sun reflecting off of the snow. Love the way the sun...
View ArticleBunny Cake for Easter
I developed this recipe for Driscoll’s and it features all kinds of berries, a white cake, simple buttercream and lots of coconut! Easier to make than it looks, too. Check out the recipe for my...
View ArticleToffee Chocolate Chip Banana Bread French Toast
I eat a banana a day. Sometimes with cereal, other times as a snack, but barely a day goes by when I don’t have one. They are sweet and creamy and satisfy my carb cravings. I am very picky though....
View ArticleRhubarb Ginger Syrup for Mocktails and Cocktails
Look at that color! Frankly I can’t stop staring. I have been going a bit bonkers for rhubarb lately. It’s plentiful here in New England right now and I am lucky enough to be able to pick it straight...
View ArticleUsing Castaway Food
No I’m not talking about dumpster diving although, hey, now that I think about it, that could be its own blog! I’m talking about when you are cooking or baking and are left with perfectly good...
View ArticleArmchair Travel
My son, Freeman Wilson, attends the CIA (Culinary Institute of America) and right now he is in Spain on a cultural immersion trip. For culinary students, this means a lot of eating and drinking. Makes...
View ArticleCrazy for Rhubarb
I’m crazy for rhubarb. I absolutely love recipes that feature a sweet and tart flavor profile and while lemon might be the first ingredient that comes to mind, in Springtime I reach for rhubarb. The...
View ArticleUsing Castaway Food
No I’m not talking about dumpster diving although, hey, now that I think about it, that could be its own blog! I’m talking about when you are cooking or baking and are left with perfectly good...
View ArticleArmchair Travel
My son, Freeman Wilson, attends the CIA (Culinary Institute of America) and right now he is in Spain on a cultural immersion trip. For culinary students, this means a lot of eating and drinking. Makes...
View ArticleCrazy for Rhubarb
I’m crazy for rhubarb. I absolutely love recipes that feature a sweet and tart flavor profile and while lemon might be the first ingredient that comes to mind, in Springtime I reach for rhubarb. The...
View ArticleMilk Chocolate Ganache for Cake Balls
Following the basic ganache premise of combining chocolate and cream, this is a milk chocolate ganache that works beautifully with the Milk Chocolate Brownies and the Super-Easy Chocolate Cake, but...
View ArticleWhite Chocolate Lemon Raspberry Cake
My cousin always asks for a lemon-raspberry cake for her birthday and this is but one iteration – the two flavors are a natural pairing and there are many delectable ways to combine them. This...
View ArticleBacon Raisin Oatmeal Cookies
These cookies are featured in the March 2012 issue of Bon Appetit and the recipe comes from Autumn Martin from Hot Cakes Confections. Make sure to check out the VIDEO so that you can see how they are...
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