No-Knead Rustic Bread Recipe

This recipe is derived from Jim Lahey’s My Bread cookbook which I highly recommend to anyone who wants to make delicious and simple breads. The primary requirement for making this rustic round … [more]

Yogurt Cake

A very yummy cake from the heart of South Africa. [more]

Pluot Coffee Cake

A pluot is a cross between a plum and an apricot…It has a cranberry-blackberry-ish color…with a sweet, slightly tart taste. This recipe is a variation on Nick Malgieri’s Apricot … [more]

Lavender Shortbread

If you grow lavender at home, you probably bake with it too. Here’s a good recipe for lavender shortbread. (Note: To optimize aesthetics, best to use a large-grained sugar for the … [more]

Go-Board Cookies

If you’re looking for something to bake for Father’s Day this Sunday…these cookies present really well. Happy Father’s Day, everbody. “Go” is a traditional board game played in a lot of … [more]

Creme Caramel

Creme caramel, or flan, is supposed to sit in the refrigerator overnight before any unmolding/serving/eating can begin. Refrigeration causes the caramel to harden/solidify and allows the custard to … [more]

Chocolate Glaze (for plating and decoration)

Have you ever wanted to drizzle chocolate sauce on a white dessert plate just for decoration? Then, try this recipe. I used this glaze to decorate the dessert I made in class, Gateau Paris-Brest … [more]

Pate a Choux

Pate a choux is a light pastry dough used to make sweet things (eg, cream puffs, eclairs, and profiteroles), as well as savory foods (eg, gougere). A photo of my finished product, cream puff, is … [more]

Mille Feuille

Mille Feuille is French for “a thousand layers”. A photo of my finished product is shown at right. (Not quite a thousand layers but I tried…) [more]

Kaiser roll

For over-stuffed sandwiches or hamburgers, these are the perfect rolls. Their crisp outside texture and soft interior will make them one of your favorites. This recipe will make 4 large (5-6 inches), … [more]

Self-Rising Flour Subsititute

If a recipe calls for self-rising flour but you only have the old-fashioned standard issue flour, don’t fret. You can make your own. It’s simple. For each cup of all-purpose flour, add 1 … [more]

Grandmas' Yellow Cake

I have had a lot of people ask me for a good, moist cake. My grandmother always found this one tried and true. This recipe makes 3-8” cakes for a great layered cake. My favorite frosting with this … [more]

Grandma's Country Pie Dough

This is a slightly sweet, tried and true dessert crust. It perfectly compliments pie fillings from Apple to Pecan to name but a few . This recipe will make two 9”-10” crust or one 9”-10” … [more]

Molten Chocolate Cakes with Kirsch Sauce

This is a chocolate lovers dream. I made this for my wife on her birthday. There’s nothing like a gift of intense chocolate wrapped in a delicate cake to set the mood. This recipe makes a romantic … [more]

Baker's Creed

The bakers’ creed says that ingredients for baking should be at room temperature before mixing. This general rule of thumb applies to ingredients such as eggs, butter and dairy. Eggs … [more]

Rum & Espresso Devil's Food Cake

In the midst of many instances where I have baked and recipes that I’ve created, fused together, or taken from a book have gone wrong, there comes a certain point where we, as culinary … [more]

Apple Pie

This recipe is from my Georgia born and bred great-grandmother. I made it for Thanksgiving when I went to meet the boyfriends parents. It was a huge success. [more]

Chocolate Amaretti

Here is a twist on a classic Italian cookie, CHOCOLATE! Who doesn’t love this dynamic duo. Makes about 24. [more]


These whimsically named cookies are through to have originated in New England at some point during the 19th century and they are great for anytime of the year. These are especially good with coffee … [more]


I was very young when my dad was stationed in Garmish-Partenkirchen, Germany, but I still have many warm memories of Christmas, St. Nick, wooden pickles in the Christmas tree, and the great cookies. … [more]

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