Friday, January 30, 2015
Wednesday, January 28, 2015
I don't know where I got the idea to make marshmallows out of this flavor but now I know I need Green Apple flavored marshmallows in my life. These taste fantastic. Period.
This flavor was in the last batch of LorAnn flavor oils I bought. As far back as I can remember I've always enjoyed a good tart Granny Smith apple, so my mouth watered when I saw this flavor in oil form.
For the this batch of homemade marshmallows, I used Alton Brown's excellent and easy recipe. In the last minute of whipping I added several drops of the Green Apple flavored oil and some green paste food coloring.
Monday, January 26, 2015
When I was a kid there I was always torn when the Good Humor ice cream man would peddle up the street pushing his cart full of ice cream bar delights.
I constantly vacillated between Toasted Almond, Chocolate Fudge Cake or Creamsicle. As I got older and saw the Good Humor man less and less, the memory of those flavors remained.
In my experience the others are too hard to find in my adult life. But I still love and enjoy a good Creamsicle from time to time.
Friday, January 23, 2015
Wednesday, January 21, 2015
Between myself and my guests, the brandy disappears quickly, especially in these cold winter months.
So finally I bought two bottles at once and was able to eek out these Ginger Brandy Chocolate truffles before it all went away.
Monday, January 19, 2015
There was only one thing to do when I found that leftover cashew flour in my pantry. Yep. More cashew French Macarons.
I have lots of all spice leftover from the Holidays. So I killed two birds with one macaron using up both to create this lovely sweet and spicy French macaron flavor.
Make that three birds. I added some Turkish honey to some unflavored buttercream I had hanging out in the freezer.
Friday, January 16, 2015
I can't remember a time in Germany where these don't exist. These treats were everywhere I went, in stores, at work. I was so excited to have the opportunity to make them myself.
Nuss knusperchen (loosely translated to "crisp nut") are found in the cookie aisle of every supermarket in Germany. The most common type are made with dark and milk chocolate but I like this white chocolate variety. A cross between a cookie and a candy, these treats are especially popular at Christmas.
Cornflakes, dried fruits and chopped nuts are folded into melted white chocolate, formed into cookie portions and then left to dry on baking sheets.
Wednesday, January 14, 2015
So January is National Oatmeal Month. I sorta ignore all those foodie days, weeks and months. They can either be inspirational or drive one crazy when planning blog posts. Mostly I'm in the latter category.
I'm not a big oatmeal eater but add the word cookie after oatmeal and now you have my full attention.
Monday, January 12, 2015
Since were headed to sunny Mexico this week, thoughts of pineapple and other fresh fruits have been pinging around my brain and of course, made their way into a French macaron flavor.
And definitely, there will be cocktails on vacation. Rum comes to mind. I added rum extract to the chocolate buttercream sandwiched between these pineapple shells. Yum.
For the shells I used LorAnn oil in pineapple flavor. I also added some yellow paste food coloring to the shells to well, make them more pineapple-y.
Friday, January 9, 2015
I grew up addicted to crumb cake, as it's called in the States. The thicker the crumb topping, the happier I was. The cake was alway just an after thought.
When I started baking for this blog years ago, at one point I taught myself how to make streusel. A dangerous trick for someone like me who has trouble not eating it straight out of the bowl.
This lovely loaf cake is very easy to make and the cake is definitely not just an afterthought. The chocolate hazelnut brown sugar flavors make it a great dessert option for your fall or winter table.
Wednesday, January 7, 2015
Aside from the fact my sage just refuses to give up, in January my herb garden is the gift that keeps on giving. That's because I harvested all the herbs I grew and turned them into salts, sugars, vinegar, oils and syrups.
I stashed them all in various nooks and crannies of my kitchen. this past weekend I uncovered the spicy oregano sugar. This herb was the star of my garden this year. I almost cried when I harvested the last of it. I used it in everything, on pasta, in salad dressings, in cocktails. Oregano with a big spicy kick. What could be wrong with that?
So it is an understatement to say I was excited when I uncovered the spicy oregano sugar. I had been craving some big soft sugar cookies. Using this sugar was one of the best ideas I had.
Monday, January 5, 2015
A few months ago I spotted pear preserve making pictures on the Facebook page of a lovely member of our Pennsylvania community. She made the preserves from the pears off the trees on her property.
I'm normally not big on asking people for things. But this time I was all over it. I was already planning a macaron flavor and I hadn't even begged for some.
Thankfully, she graciously forked over not only one, but two jars. Wow. So delish, intense pear flavor and they look so beautiful. A perfect gift. The shell flavor had to do them justice.
Friday, January 2, 2015
I know. I know. What's with schlepping more holiday recipes into the New Year. I couldn't help it you see. I had one lone envelope of lebkuchen spices I brought back from my last trip to Germany that had a (blinking) expiration date on it. I had to use it or lose it. It was practically scolding me in German.