"Bake" covers all things sweet, in or out of the oven.

Next Photo »
Previous Photo «

Not Your Mom’s Sugar Cookies – I teach!

Not that I’m saying there’s anything wrong with yo’ mama’s sugar cookies. (Really, feel free to send some my way.) But you don’t need a class on that, do you? Oh, wait, you don’t know I teach? Well, now you do. I occasionally teach classes at the new Love Apple Farm’s super cool teaching kitchen. So far I’ve done sold-out classes on Thai curries and what to do with our beautiful local Meyer Lemons.

For this class, Not Your Mama’s Sugar Cookies- Unique Ideas for Holiday Baking, we’ll explore some fun new ideas for your holiday baking season.  You’ll learn unique recipes to produce delightful holiday gifts that’ll have your friends and neighbors talking about them well into next year.  You’ll also learn crafty packaging ideas so your sweet presents are every bit as pretty as they are delectable.  We’ll be making my famous Pain d’Epices (French Spiced Gingerbread) with pear, walnut, and marron glacé compôte, Salted Butter Caramels, Financiers, and Alfajores, and might even be more.

The class will be this Sunday, November 21, from 12.00-4.oo PM. Go sign up and I’ll see you there!

Delicious Digg Facebook LinkedIn reddit StumbleUpon Twitter Email Print Friendly

Video: Pim makes a Rustic Fruit Tart & The Dough

The Foodie Handbook: Making a Rustic Fruit Galette from 4SP Films on Vimeo.

Delicious Digg Facebook LinkedIn reddit StumbleUpon Twitter Email Print Friendly

Spiced Cherry Pie

495latticetopbaked
Now, here’s a timely recipe to try out my One Pie Dough to Rule Them All recipe I gave you last night.  Try it before the fleeting cherry season is over.  Do try, even if you’re one of those who couldn’t stand the generic, gloopy cherry pie – I’m looking at you Matt. Because this recipe, this ain’t your usual, generic cherry pie.  It might even be the best cherry pie you’ll ever tasted.  You try it and tell me.

The secret to this pie is the spices.  When I was tinkering with my cherry pie recipe, I thought adding some spices to it would be fun.  So I went to my spice rack and found a blend that I made for my French spiced bread, Pain d’Epices.  It’s got the usual cinnamon, nutmeg, and clove, but also with a generous amount of ginger powder, giving it an interesting, unusual character.  It turned out beautifully in the first cherry pie I baked for the season.  Now I won’t ever bake my cherry pie without it again.

Read more »

Delicious Digg Facebook LinkedIn reddit StumbleUpon Twitter Email Print Friendly

The One Pie Dough to Rule Them All

495latticetopprebake
Is it hubris to call this a perfect pie dough recipe?  Well, it is perfect.  And do you know what’s perfect about it?  You can do it too.  Yes, YOU.  I don’t care what kind of sordid, tragic past you’ve had with other pie dough recipes.  You can forget it all and start anew with this one.  It will become your One Pie Dough to Rule Them All: pies, tarts, galettes, pop-tarts, you name it.  It will be the easiest and most forgiving dough you’ve ever handled.  It will be flaky and tender, yet somehow possess the strength of character not to crumble under pressure like other wimpy doughs.  Your slice of pie or galette will stay beautifully in tact to serve, only to surrender into tender, flaky, buttery, delicious crumbs as you bite into it.

Forget all the pernickety details everyone tells you about how to make a pie dough.  You won’t need to keep all the ingredients at precisely five degrees below zero.  You need not coddle it like a new born kitten.  You’ll put on your fiercest dominatrix attitude and you shall beat this dough into submission.  And, yes, it will like it too. Read more »

Delicious Digg Facebook LinkedIn reddit StumbleUpon Twitter Email Print Friendly

Cheesecake baked in little jars with roasted nectarines

IMG_4913

Here’s an easy, delicious and totally adorable dessert to do this weekend, fromage blanc cheesecake, baked into cute little jars.  You can make it even lovelier by topping with roasted fruits.  In this case I use tangy sweet nectarines scented with lemon verbena.  Nothing stops you from making this your own by using a combination of fruits, herbs, and even nuts of your choice.  What makes this cheesecake truly special, besides its oh-my-god-this-is-adorableness quality, is the luscious texture, like caressing you with satin, and the fact that you can make it by pretty much dumping all the ingredients in your food processor.

Read more »

Delicious Digg Facebook LinkedIn reddit StumbleUpon Twitter Email Print Friendly