I’ve been looking for a good recipe like this!
I’m sure some time ago I posted about cream puffs I made. This is a great recipe from a fellow blogger for a luscious cream filling that can be used for so many different desserts!
I love sharing good tips and recipes when someone shares them with me, and this is one of them.
Perfecting Pastry Cream
Pastry creme, or crème pâtissière, is a lusciously rich, pudding-like vanilla filling that you can use to create any number of gorgeous stuffed desserts. You might be familiar with pastry cream from some of the following uses:
- Filled donuts
- Cream puffs and eclairs
- Smooth-as-silk cake fillings
- Buttercream icing bases
- Ice cream bases
- Souffle bases
- Tart fillings
- Fruit parfaits
Contrary to popular belief, it’s not that difficult to make. What trips up some folks is that you must heat the pastry cream and then quickly cool it in a bowl of ice, but once you’ve followed the recipe through a few times, you might be surprised how quickly it comes together. There is a little elbow grease involved, though; to get
Why should you bother learning this recipe…
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Another really good recipe for Pizza Dough; and Oh how I LOVE calzones!
Chicken Noodle Soup for my family and friends up North. I will be making this by this weekend since Houston is expected to have freezing weather by Sunday, too.
I think there are two North Carolinas.
There is the one with the warm, mild winter.
Or a light cardigan and linen scarf type of winter. That was last year.
Days filled with endless sunshine and the sun’s earthly counterpart, daffodils…poking up through the ground to quietly greet us.
And then, there is this winter.
Let me pause for a moment to say, I was born in New York. And, I’m no stranger to cold winters and the occasional blizzard.
I don’t know anything about “lake effect snow,” but I am familiar with several feet of the white stuff piled up, faux fur-lined boots, no electricity for days, and scraping the ice off of one’s windshield.
But this North Carolina winter is filled with cold, grey days. A wool scarf type of winter.
We’ve been experiencing mini snow events that turn into snow days (cue the giddy school children)…
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Thanks for stopping by! When I first joined WordPress I wasn’t really sure what I was doing, etc. so I set this blog up; and then didn’t do anything with it.
Since then I have started two other blogs on WORDPRESS.COM. I post fairly regularly on those (ok, not as regularly on the food blog as I used to, or would like).
My first blog is http://www.eatwhatyouhave.wordpress.com – A food blog that I started to keep me on track to eat what I have in the house instead of dining out, or always heading to the grocery store for something else. check it out! It may inspire you!
My second blog is abagaday365.wordpress.com – I started this blog to help keep me on track and accountable for decluttering my house. I figure if I do a little bit every day, and don’t allow clutter to accumulate where I have cleaned/purged/decluttered, by the end of the year I will have a fabulously clean and uncluttered abode. Plus, I will be feeling so much better not having so much stuff laying around. 🙂 Check it out and follow me there too!
Thanks again for stopping by!
Homemade Icicle pops!! YUM
Normally it is made with milk, sugar and some sort of fruit – mangoes, coconut, avocados – anything! Today’s version I made especially for my niece, Mischa. Mischa has a few allergies so this version was made with this in mind.
What you need?
- 1 cup blueberries
- 2 teaspoons raw sugar
- 1 cup rice milk (this can be replaced with any milk you prefer)
What you do?
- Put a small saucepan onto a medium heat – add the blueberries and the raw sugar
- Cook until the sugar has dissolved – the blueberries will start to release it’s water
- Keep cooking until the syrup thickens up a little
- Set aside to cool
- Add in the rice milk
- Pour into ice candy plastic bags – or any type of…
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This is the Neo-Neapolitan Pizza Dough from Peter Reinhart’s American Pie. It is a low-yeast, slow-rising dough with enough suppleness to make it easy to work with. This is the BEST pizza dough and sauce.
Makes 4 10-inch pizzas
5 cups all-purpose flour
1 Tablespoon sugar or honey
2 teaspoons salt (or 3 1/2 teaspoons kosher salt)
1 teaspoon instant yeast
2 Tablespoons olive oil
1 3/4 to 2 cups room-temperature water
Combine all of the ingredients in a large mixing bowl and stir vigorously with a wooden spoon or mix in an electric mixer. After you’ve combined all of the ingredients, set the dough aside to rest for 5 minutes. Stir again for 3 to 5 minutes, adding more water or flour if necessary. Generally speaking, you want the dough to be wetter and stickier than your typical bread dough. It should be dry enough that…
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This post is just too funny not to share. And the comments are even more hilarious!! Brighten your day, get a great laugh – check out this blog post
When o started blogging I didn’t know what I was doing. This was set up as I joined WordPress.
When o decided to get serious ablout blogging I chose a subject that I am passionate about, cooking and baking. So I set up a blog on word press called What’s for Dinner. Check it out, and follow that blog, since I never post anything here. 🙂