Well, generally, you just eat them. If you’re me you do, anyway. But, the cherries aren’t quite perfect yet. No problem!
Posts Tagged ‘vanilla’
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers. As you can see, I didn’t make an apple strudel. I had a bunch of [...]
When I’m sitting in the kitchen, bored while waiting for water to boil or cupcakes to bake, I like to come up with concepts for dessert projects. I have an adorable little notebook for my ideas and have lots of little checklists of ideas. Yes, checklists. I put little boxes next to everything I write [...]
No, wait, come back! I didn’t mean it that way!
It’s a little late (almost 11pm here) but happy Mother’s Day to all the awesome moms out there. I made my mom something tasty for Mother’s Day. Something that I’ve been wanting to make for a little while, too.
Happy Jelly Bean Day!
Yesterday was kind of a big day for me. It wasn’t anyone’s birthday or anniversary or anything like that. I didn’t go anywhere or get anything super awesome. It was just a very nice, sunny, calm, clear day, and as anyone with a decent amount of baking experience will tell you, that is prime macaron [...]
Remember back when I joined Iron Cupcake and said I wanted a challenge? Well, that wasn’t enough for me. I had to go all out – I am now a Daring Baker. It took me a while to get my confidence up, and I’m glad I waited until AFTER those terrifying French Yule Logs in [...]
Don’t let this recipe color your opinion of me. Yes, it is the fifth Iron Cupcake entry of mine in a row that contains alcohol. I promise I am not an alcoholic! In fact, I rarely even drink anymore and would generally much rather bake with any alcohol I do have. The only reason this [...]
This is just a quick post about my first adventures in jam/jelly/preserves-making. It’s not something I’m going to be getting into regularly, as the threat of botulism is a scary one, but this recipe is safe and easy.