I think the first time I had Crème Brûlée was on our Honeymoon Cruise, and considering it was part of a buffet line I’m a bit surprised that it made an impression that was positive. Grand Caymen, Cozumel, and New Orleans 2002. The cruise director admonished us not to exchange personal information with the locals, … Read moreHoneymoon Period
I was happily and busily at work in the kitchen, trying to come up with a new concoction for the Art Shoppe, when I accidentally made Tootsie Rolls! Quite the accident, if I do say so myself. I love Tootsie Rolls! They are chewy and chocolate and they were named after a cute little girl, … Read moreTootsie Rolls
Tune in tonight: 7:35 pmCable access channel – 21To watch the first episode of…Fahrenheit 350°: The Temperature At Which Sweets HappenComplete TV Schedule CastBaker: Catherine Olson (that’s me!)Producer: Mike Reese P.S. Wait for the credits to end…
When making Gabriel’s Birthday Cake, I found myself with a bit of extra batter. What to do other than make cupcakes? The choice becomes exceptionally clear, especially when you are working with decadent Swiss Meringue Buttercream! When it tastes this good, you want to make it last… by filling those cupcakes as well as frosting … Read moreLeftovers
One thing about Gabriel’s birthday is very predictable: dinner. We always eat at Todai; the Mother of all Seafood Buffets. He not only gets a free meal but,… he gets to eat all he can, wants, or cares to, and for Gabriel that is like landing on the mothership. I love this man! I admit, … Read moreHappy Birthday Gabriel!
Typically, I share. But not when it comes to Angel Food Fairy Cake. I want every piece, every sliver, every crumb – always. So when I’m not eating Angel Food Cake with delicious fondue, or underneath a thin blanket of a sugar water glaze, I’m eating it with sliced strawberries!
The best thing about St. Patrick’s Day is waking up the earliest of anyone else in the house to be the first to make it to the fridge to dye the milk.Yep, green. Although growing up it didn’t really matter if you were first one up or not. Growing up with 6 kids in the … Read moreDancing Irish Elves
A wonderful friend of mine, Chelsea, gave me a set of adorable forked fondue skewers a few years ago for my birthday… …so when I spotted these lovely little utensils in my kitchen drawer I knew exactly what to make for dessert! Cake: Angel FoodDipping: Cream Cheese and Toasted Coconut Fondue Tom and Lucy’s Art … Read moreFondue for Angels
I like moist cake. You’ve heard me say/write it as many times as I’ve talked about cake, I like it moist; I like it airy; I like it soft; I like it fluffy; I like it meringuesque; I like it silky; I like it springy; I like it buoyant; I like it dewy. I want … Read moreNeeded: Milk
It’s not enough to just know how to make a strikingly enticing and indulgent dessert… you have to be able to write about it on a blog that you designed in tandem with a website, preferably to supplement your blog. But all that effort is for nothing, if you can’t take an equally superb photo. … Read moreBest of Both Worlds