When I was taking pictures of the fruit tart that I baked, I almost felt like the paparazzi taking pictures of celebrities on the red carpet. Can you notice the flash in the second picture? But then again this fruit tart is worthy of that kind of attention.
Monday, March 28, 2011
Cold + Windy weather = Baking
Baking + Ingredients - Not enough time = To-go recipe for Buttermilk Apple Cake
Baked Buttermilk Apple Cake - one piece = Warm home + delicious baked good + One happy stomach
Friday, March 25, 2011
So I walking down the aisle of a grocery store of a supermarket, when something caught my eye. It was so imperfect, that it was absolutely beautiful. It's rare to see these variations. I don't know the cause - if it was genetic or environmental, but I just had to post it up .....
Wednesday, March 23, 2011
Sunday, March 20, 2011
When it rains ..... you pour ginger chai tea! This is so warm and comforting when it's pouring outside (quite heavily in Northern California right now). And might I add, it's quite addicting and delicious.
Friday, March 18, 2011
So I was watching Food Network the other day and I've come to the realization that Ina is absolutely awesome. It seems that others in the food blog world tend to agree. I mean who would not be drawn to her delicious food, her charming personality, and her culinary experience.
And who could argue against her idea that using great vanilla extract and good quality ingredients with a good recipe gives a great product.
To prove that point, I decided to make one of her recipes on Date nut loaf bread.
Monday, March 14, 2011
Thursday, March 10, 2011
Sunday, March 6, 2011
My fingers are tingling from just writing this post. It's been a while since I last blogged and now I'm ready to get back into the game. For this coming week, I'll be posting multiple recipes that I tried over the past several to procrastinate from doing my thesis dissertation. The results were quite pleasing.
Let the fun begin with one of the most decadent desserts - French eclairs. This was as much fun to make as it was to eat. Also the pate choux is one of the most basic fundamentals for any kind of cream puffs.