Do you ever see a picture of a cookie and you just have to have it? Well that's what happened when I spotted these "Sandies by the Sea" in a recent issue of Cook's Country. But I wasn't really happy with any part of the recipe, more just the inspiration, so I set about to create my own, delicious, version.
Wednesday, February 22, 2012
Tuesday, February 14, 2012
After six months of pastry school, working with pulled sugar, wedding cakes, entremet, laminated doughs and the like, it is nice to go back to simple. And while these iced chocolate chip oatmeal cupcakes are simple, they're sweet, moist and packed with flavor.
Thursday, February 9, 2012
Cream puffs, eclairs, profitore rolls - even a croquembouche - all start from the same basic dough. And while it's fairly simple, it's really nothing like most cake or cookie doughs at all. It starts in a pot, then moves to a mixer, then a piping bag, then the oven. There's a fair amount of work involved, but the end result: Delicious.