Ahhhhh, maple everything!! As my Vermont friend Sandra sent me 1/2 gallon of maple syrup, 1 pound of maple sugar, a box of maple leaf
My great aunt Oolie McGoogan, made a simple, delicious shortbread that she learned from her husband Angus’ family. Shortbread was always butter, flour, yellow sugar
When I was a child my mother thoughtfully allowed me in the kitchen, not only to help her but also to bake. While I enjoyed
For the last several months I’ve been stuck in dental purgatory — or is it hell? I’m not sure, but wherever I’ve been, it has
This is a gem of a cake. It’s a rich, buttery cake with an orange and Grand Marnier glaze, a perfect completion to a lovely
This was going to be all about persimmons and persimmon pudding, but I have just finished putting up a case of applesauce from the heritage apples
I admit it — I love to look at Martha Stewart magazines and marvel at the brilliantly clever holiday magic, the perfectly decorated cookies, the
It was difficult to leave Italy. It felt as if we had barely scratched the surface and there were so many more places to visit!
Just writing the title of this entry draws me back to the beautiful Southern Coast of Italy. It’s rugged, with towns carved from rocky promontories
A Roman Holiday, La Dolce Vita, Three Coins in a Fountain — the list of movies filmed in this historic city goes on and on.
Courtesy of Alice Medrich, Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies Alice Medrich is perhaps best known as the woman who introduced the mouth-melting traditional chocolate
(along with recipe for Walnut Sauce for Pansoti) As I have now lost the 2-1/2 pounds I gained eating my way through Italian pastry shops,
Courtesy of Beth Hensperger Macaroons, or amaretti, are a traditional Seder dessert usually bought from a bakery or in vacum-packed can. The homemade version is
Courtesy of Pat Sinclair, Classic Scandinavian Baking Pat says, “To Scandinavians, “tosca” means a layer of sliced almonds covered with a buttery caramel topping. The
Courtesy of David Lebovitz from Ready for Dessert David says that while the cakes stands well on its own, the apricots poached in Sauternes are
This is an adaption of Dorie Greenspan’s master recipe for Sables. A delicious, buttery cookie, this is the French version of shortbread. It lends itself
These soft tender cookies are nice with tea. Subtle hints of pumpkin and spice make them a perfect treat for fall.
Courtesy of Susie Norris, author of Chocolate Bliss Susie says, This is my favorite fudge cake. It is light, but also buttery, chocolaty, soft, and
This is killer, no way around it. And it’s worth every bite! I don’t like corn syrup so I use honey or agave as a
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