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Tag Archives: dessert
Farmhouse Pumpkin Biscuits
Ahhh, the crisp air, the cool dusk and the smell of fallen leaves… fall is a very magical and mysterious time of year. It brings some melancholy feelings of nostalgia as well as small joys like drinking hot chocolate on…
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Lemon Rosemary Cupcakes with Italian Meringue Icing & Balsamic Glaze Drizzle
This recipe was spawned from a collaboration with the lovely girls I babysit and their love of the show Cupcake Wars. Read: When I babysit, I am the cameraman/ moderator/assistant baker of a mini kitchen arena showdown. I have to…
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Fresh Herb Lollipops
This alone should serve as sufficient introduction: while the rest of the Northeast was in the grocery store stockpiling water, candles, and generator fuel for the imminent arrival of Hurricane Irene, I was in search of candy-making ingredients. While our…
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What To Do With All Those Eggs ~ Part 2: Yogurt Custard
So you’ve made your Meringue Kisses and you are left with a ton of egg yolks. What to do! You could make classic crème brulée or caramel, but if you are vain like me and the thought of putting on your bikini drives you straight to the gym, how about subbing Greek yogurt for the heavy cream?
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What To Do With All Those Eggs ~ Part I: Meringue Kisses
One can eat only so many eggs. I have two hens, collectively The Girls and independently Julia & Lucille, who are at peak laying power at this time of year. With these perfect, fresh eggs, I made a batch of meringue cookies, shaped like pretty rainbow kisses.
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Easy Almond Cake
I love all things almond flavored. I try to always have a can of almond paste in my baking cabinet so that when the mood strikes, I am ready to make this intensely flavored, chewy cake that gets better as it cures for a few days. Enjoy with a hot cup of tea or coffee. The recipe makes two 8″ round cakes. Wrap them in plastic and they’ll keep for a week to ten days.
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How to Make Cardamom Ice Cream
I had made the rhubarb pie, and wanted ice cream to go on top. Normal people would go to the store and buy a container of ice cream. I decided, out of sheer laziness to make my own ice cream.
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Peach, Nectarine & Blackberry Crisp
Michael Pollan recently quoted Harry Balzer, food marketing researcher for NPD Group which studies American eating habits, in his article written for the New York Times Magazine. What the cynical Balzer said, and Mr. Pollan wrapped up the article was…
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Sautéed Peaches with Pan-Roasted Walnuts
The original plan for the Tarrytown farmers market was to follow the recipe I had written a week before. This is the plan for all the Markets, actually, but one of the glories of shopping straight from a farm is…
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Happy 4th of July!
I saw this idea in a magazine when I was a kid and finally got around to making it.
