DELICIOUS, gooey and ever-so-chocolaty, these quick popovers are ready in the blink of an eye, well almost! Pop them in as you sit for dinner, and indulge in ‘dessert popovers’!
A recipe adapted from Mastering the Art of French Cooking, Volume Two. Julia Child and Simone Beck, make this in cool/cold weather for croissants that are perfect, flaky, buttery, and delicious!
Baklava, a sweet rich pastry made with layers of phyllo dough, made from scratch, with nuts sweetened with simple syrup. Exquisite and outstanding make ahead dessert… a beautiful Dr
The monthly date with Daring Bakers and this tiime we were challenged to make a ‘Mets la main à la pâte’ or Yeasted Meringue Coffee Cake. I did both a sweet and savoury take on the challenge, and used ‘painted bread technique’ that I recently discovered! Fun and delicious …
I stole the Stollen we made for Christmas with the Daring Bakers and baked it into a STOLLEN/BREAD PUDDING! Mmmm…just the perfect dessert for a cold wintry day, good to the last crust. Dried tart cherries, slivered almonds and a sifting of sugar dressed it up! Merry Christmas!
Yeast doughnuts from Alton Brown’s recipe for Daring Bakers…light, fluffy and addictive!
