Pâte à choux is the French pastry dough used to make all sorts of delicious (easy) and impressive (easy) desserts. Did I mention that the dough is easy to make?
Alluring and complex, star anise is the “je ne sais quoi” ingredient of this deceptively simple cake.
Holidays, in particular, call for truffles. Why buy them when you can easily make them yourself, customized and flavored to your heart’s content?
With the simple swap of one ingredient you can visit the flavors of Sicily or the Middle East.
Sometimes all you need to be deeply satisfied is home baked bread with added butter and jam given by a friend.
This post has nothing to do with the nuptials of a soon to be former EU prince this weekend. Rather, Marie Antoinette would be proud.
With warmer weather it’s time to get outside. Linzer bars, a shortbread crust with jelly filling, are a simple and portable snack to take on the go. Why I decided to make them now is another story…
Reorganizing my busting-to-the-seams freezer revealed one thing. I’ve been squirreling away nuts like it’s the doomsday vault.
You could just eat a pear. Or, you could have an elegant, exotically spiced prosecco poached pear. The choice is obvious.
Love is in the air, spring is around the corner, and today I’m getting married. But before I head off, let me share my favorite meringue cookies with you. Rose scented.