…So be it. Maybe all this baking will quiet
the angry voices next door, if only
for a brief whiff. I want our summers
to always be like this—a kitchen wrecked with love,
a table overflowing with baked goods
warming the already warm air. After all the pots
are stacked, the goodies cooled, and all the counters
wiped clean—let us never be rescued from this mess.
Photo: Louis Hansel (via Unsplash)
It’s 3:12 pm. I’m in the middle of a meeting. I sneak a peak at my emails…it’s Christie: “looks like this would be a hit…” (She’s thinking Pavlov’s Dog)
She attaches a link for Peach Cobbler Cheesecake.
I tuck my phone out of sight under the conference table and click the link. It springs open on the photo.
And for the next 3 hours:
Thought Spiral! Peaches, Cream Cheese, Golden Graham Crust, Butter, and more.
Rating: Can’t stop at 2 servings!
Notes: (1) Inspiration: Thank you Christie. (2) Photo: Susan; Baker: Susan. Thank you! (3) “NADT”: Not a Damn Thing!
When does food cross the line and become art?
Probably when it looks as amazing as these glass-finish cakes created by Russian bakery artist, Olga Noskovaru.
Don’t miss her dessert wonders at Contemporist or at her Instagram site here: olganoskovaa.
Source: Contemporist
There are few perfect things in this world, and one of them is your common everyday pound of butter, cool in its box, printed in blues and greens with pleasant images – a farm, a farmer, a cow at a fence – and divided into quarters wrapped in immaculate paper as neatly tucked and folded as a soldier’s bunk, each section as easy to slide in and out as if riding on soundless rollers, like drawers in a filing cabinet, two two-drawer cabinets placed side by side, the files packed in manila, clean and fresh, with evenly spaced dividers arranged by a tablespoon. To press it to your cheek and then, with a fingernail, to carefully lift the triangular folds at each end, one end at a time, and then, without tearing the paper, to open the final flap and find there butter, yellow, pure, and flawless, too good to be true.
Photo: Rose Water & Orange Blossoms
Double Chocolate Pancakes. That’s right. That’s what we’re talkin’ about.
Creator: Angie Dudley, a.k.a Bakerella, is the author of the New York Times best-selling book Cake Pops and creator of Bakerella.com. Check out her recipe here: Cocoa Nuts! Make Bakerella’s Double Chocolate Pancakes.
Source: People.com
From Humingbird High in Portland Oregon:
Sweet Cream Biscuits with Plum Jam and Earl Grey Whipped Cream
Find recipe and additional pictures here.
Source: Steps on My Sunlight Floor
Did you know that the United States has more than 175 days to celebrate the awareness of food or drink? And, per Wiki’s List of Food Days, 14 of them, including today, are dedicated to the awareness of CHOCOLATE? Here’s the line-up for Chocolate Days:
So, go ahead and celebrate today. Change it up this morning. Think Chocolate. Instead of your cup-a-joe, grab 1 or 3 or 5 pieces of my favorite chocolate combos: Coffee & Roasted Almonds Chocolate Bark (above) made by Foodhearts.com.
Thank you Lorne
Imagine a Key Lime Pie light as a cloud, tart one moment, sweet the next. Imagine it has done away with the distraction of a crust. What you have is this Key lime mousse. Now, I love a pie, crust and all, but when a mousse is this good, it refuses to serve as mere filling. “Filling” implies that it is not complete in itself, and this dessert certainly is. Unmoored from the classic Graham cracker crust, it is something altogether more delicate—a soft, chilled summer sweet that is richer than sorbet, breezier than ice cream.
~ Aleksandra Crapanzano, Key Lime Pie Without the Crust (Recipe below)
Ham & Cheese Omelette
Bagel w Cream Cheese
Cheesy scrambled eggs
Cheesy quiche
Cheddar Cheese Scones
Cheese croissant
Grilled Cheese Sandwich
Triple Cheese Pizza
Macaroni & Cheese
Cheeseburger
Crackers & Cheese
Cheesy Scalloped Potatoes
Cheesy Broccoli & Cheddar Soup
Cheesy Lasagna
Parmesan cheese on all things pasta
I need to get something to eat…
Source: Living in Maine
Poached Pears in Vanilla Sage Wine Sauce. Recipe and more amazing photos @ Today’s Nest.
Source: HungarianSoul
THE GADGET | The Perfect Breakfast Mate | The Rösle Egg Topper:
Lovers of soft-boiled eggs and eaters of hard-boiled Easter leftovers, take note: Your lives are about to get a whole lot easier. The German kitchen-accessory maker Rösle has designed a gadget whose sole function (unless you can think of another) is to create a clean, lateral crack in the top of your egg. Place the device on top of a cooked egg, pull the spring-loaded lever as far as it will go and release. Next step: Gently pry the cap of the shell off, exposing the soft interior of the egg. The Egg Topper magically cuts with laser precision, bringing a touch of polish to a humble breakfast. $22, rosleusa.com
Source: wsj: Egg Gadget by Rösle via rosleusa.com
I tripped into this recipe catching up on the week’s papers. My eyes locked in on Marmalade. And I HAD to have it. The NY Times piece by Melissa Clark was titled: Sweetness is Found In a Slice. The recipe was for British Marmalade Cake. (Who knew the Brits could bake?)
“This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel. Look for the British brands in the international section of your supermarket if the jam aisle lets you down. (And not give up and use the neon orange marmalade that’s more like jelly.) Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature (if you can manage not to eat it up all at once).”
Bottom Line: Skip the tea. (Sacrilegious for you Brits, I know). Grab a fork, a glass of cold milk and belly up. THIS IS BLOODY GOOD.
See Recipe below: [Read more…]
If you are looking for a rainy Sunday afternoon movie, here it is. This movie is charming, moves “briskly” and is entertaining – I loved it. If you are a foodie or just love eating – you’ll find a number of mouth-watering scenes. The movie is showing in theaters and available to watch Instantly on Netflix.
“The story is based on the real-life case of Danièle Delpeuch, a small town regional chef and restaurant-owner who was summoned by President François Mitterrand to be his personal cook at the Elysée Palace. The President had developed a hankering for the food he knew in his youth and decided that she’s just the woman he needs to provide him with “the best of France.” (Noted that she was the first ever female personal chef for a President of France which adds an interesting dynamic into the Elysee Palace kitchens, traditionally a male preserve.)
Movie Reviews:
Live & Learn 