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dessert

The Life of Pie: Linda Lomelino Scores a Hit with ‘Lomelino’s Pies’

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Who doesn’t love pie?   My nephew, that’s who! One of my mother’s favorite stories to tell about her grandchildren (and one we never let this particular one forget) is how he asked her if they could make a pie together. My mother really enjoys doing these things with her grandkids and they enjoy it just as much. So on this day, about 13 years ago, my mother set out to bake a pie with her first grandchild. The went to the store together and loaded up their cart with the freshest ingredients including the plumpest, juiciest blueberries, and vanilla ice cream from their favorite ice creamery.  They went home and made the pie from scratch— crust and all. My…

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Forget Pie. You’ll Want to Make These Thanksgiving Alternatives from Violet Cakes Bakery

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This may sound like sacrilege, but on Thanksgiving I don’t do pie. That doesn’t mean we don’t have pie; a fantastic local farm kitchen fills that need, but I don’t bake pies. Ever. While I do terrific fillings, the alchemy that results in a tender, flaky crust has always eluded me. Instead, I prefer to tempt guests to save a little room with a dessert they don’t expect. To dazzle them, this year I’m turning to The Violet Bakery Cookbook by Claire Ptak (Ten Speed Press; September 29, 2015). One of the things I love about Ptak’s recipes is her emphasis on flavor over appearance and her judicious use of refined sugar and flour. Like everyone else, my family includes…

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Sisters Tackle the Surprisingly Simple Desserts in Sweet Envy

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In my opinion, the best part of dinner is always dessert. I would eat dessert first, if it was socially acceptable. I am essentially addicted to sugar. I’m the type of person who will go to the convenience store at night in my pajamas for a package of Oreos or some gummy worms. Even though I love sweets, I can barely make brownies from the box. It is quite unfortunate. But, to my delight, my younger sister will soon be studying baking and pastries at culinary school. So, I bake vicariously through my little sis. In Seton Rossini’s new cookbook Sweet Envy: Deceptively Easy Desserts, Designed to Steal the Show (The Countryman Press; October 5, 2015) she offers recipes that…

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Ancient grains can give sweet treats a healthy boost

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Do the words “einkorn” and “spelt” leave you befuddled? I see you scratching your head. How about barley? Yes! I see a glimmer of recognition in your eyes—it’s that delicious grain in hearty winter soups   —an old friend. If you’ve ever cooked with barley, you know how easy it is to prepare. It also happens to be categorized as an ancient grain. If you’re a chronic cake baker, a cookie monster or a chocolate addict feeling the guilt of too many sweets, it’s time that you became acquainted with these increasingly popular foods. These grains are making a comeback and are more accessible than ever before. The best part is a new cookbook that covers decadent whole-grain brownies, cakes, cookies,…

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Dessert for Two makes baking sweets for your sweetie a piece of cake

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I’m a good cook. No, I’m a really good cook. I have years of experience behind me, I’m equally skillful by an indoor stove as I am by an outdoor grill, and I’ve cooked for large dinner parties, packs of hungry children, and even intimate dinners for two. When it comes to cooking, I believe that there’s nothing a woman can do that a man can’t—and vice versa. There’s one area of the well-prepared meal, though, where I’ve always fallen short: when it comes to desserts, I crumble like a Girl Scout Cookie (and I don’t mean in the awesome way that Girl Scout Cookies crumble). This always presents a problem come Valentine’s Day. When it’s time to impress that…

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