September 14, 2015 In All recipes, Bakery/Pastry, Dairy, Sweets, updated recipe

HONEY WHIPPED RICOTTA-STUFFED SCONES

[ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] THE THICKENED AND EMBRACIVE RICOTTA-MASCARPONE MOISTENS THE CRUMBS LIKE A SCONE CARRYING ITS OWN CLOTTED-CREAM [/ezcol_3fifth] [ezcol_1fifth_end]  [/ezcol_1fifth_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] Sometimes, we wait for the perfect recipe-publishing moment to present itself.  Iced dairies to fend off the heat in August

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July 29, 2015 In All recipes, Dairy, Sweets

FIGS AND RICOTTA CHEESECAKE POPSICLE

[ezcol_1quarter]  [/ezcol_1quarter] [ezcol_1half] IS IT ME OR THERE'S A ZINNGG INSIDE MY HEAD? Leaving you quickly today with this beautiful inspiration I got from Erin Ireland on Instagram, gorgeous cross-sections of sweet figs being encased in a thick and creamy, lightly sea-salted ricotta "cheesecake" mixture, like frozen eternal jewels!  And we are not just talking about figs here.  Think peaches, summer berries, tropical dragon fruits or pineapples, KIWIS!  How pretty are those gonna be huh?!! OK.  That's about as much enthusiasm as I can spare today.  Is it me or do you hear a zinnnngg inside my head, too?  Now this head-aching zombie must go lay down. [/ezcol_1half] [ezcol_1quarter_end]  [/ezcol_1quarter_end] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter_end][/ezcol_1quarter_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [amd-zlrecipe-recipe:78]

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October 20, 2014 In All recipes, Bakery/Pastry, Sweets

mini dumpling wrapper maple cannoli

PUFFED, BLISTERED AND DELICATE, A PERFECT ALTERNATIVE FOR THIS TASTY ITALIAN TREAT [ezcol_1third]  [/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end][ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] IT'S one of those days. One of those days when I feel like unleashing a tornado of violence towards all things that come within close proximity, dead or alive.  The trees standing stupidly on the pavement.  The peasant birds that just took a shit outside my window.  The lazy-ass sun that isn't doing its fucking job.  The dead voice of the automatic phone-operator

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April 15, 2012 In All recipes, Bakery/Pastry

Rise baby Rise!

Cuz I don't brown up nice in the oven.  NO!  I meant I can't bake!  I'm paralyzed in the field of baking because I'm innately handicapped in following instructions.  But I, too am a mere mortal who's powerless against the calling of fresh-out-of-the-oven pastries.  And I have a thing for biscuits. For one, it is one of the few pastries that doesn't need egg (ok, I LOVE eggs but can't have them.  That's a Ginormica sob story for another time).  And plus, they're just endlessly versatile.  They are the personal escorts,  the Emporors Club of the pastry world.  They will play any role you want them to play for the day, breakfast, lunch, dinner or dessert!  Fantastic!  If one could just be a gentleman, invest in a little courtship beforehand to get to know the biscuits well, to help her reach you-know-what.   What? It's the RISE, baby!!! Make the biscuit happy, and she will return the favor.  And all that biscuit ever wanted, is to rise.  Since the birth of biscuits, how many of us amateur bakers' tears were shed over the walking-dead who didn't

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