Currently Browsing: Dessert

Three Citrus Pound Cake with Candied Zest

Three Citrus Pound Cake with Candied Zest
As a child I have many memories of eating pound cake for our  dessert. I like the soft crust that surrounds the light delicate cake. I think my Mother purchased pound cake often because of the simplicity and low cost. When you are feeding nine children dessert the pound cake comes in mighty  handy. I thought I would try my hand at baking some type of pound cake because I have not eaten pound cake in a while and wanted to experiment with different flavors. Well, after 3 tries I was ready to give up because each time the cake batter would overflow the pan and create and layer of crust on the...
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Georgia Peach and Blackberry Pie

Georgia  Peach and Blackberry Pie
Finally Fall is here and I can go to my local market for some sweet Georgia peaches. You really have to search out great peaches. Peaches are best when they are soft to the touch and if put close to the nose have a wonderful  sweet rich peach smell! I know, as a child my sister Mary,  brother Kenny and I would climb the peach tree in our back yard and fight over who picked the most peaches while being able to endure the itchy peach fuzz that comes off of them. We would pack our bags with peaches and rush off to our mother so she could teach us who to make fresh peach desserts. My favorite...
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Cherry Creme Brûlée

Cherry Creme Brûlée
This post is more about food photography and lighting than anything else. I have had trouble with creating a look with light and was looking for a mood type picture.  When I thought about what lighting I would use for a moody picture I was dumbfounded. I could not figure out how to create the light needed for the picture I wanted. I did some research but most sites inform you about  shutter speeds, aperture, white balance and ISO and not actually how to get the moody picture. The only way I was going to get this moody pic was trying something different.  I was always trying to add light...
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Chocolaté Pretzle Tart

Chocolaté Pretzle Tart
There is just something about pretzels and chocolate…. Chocolate Pretzels Tart Makes one 10 inch tart For the crust half a bag or 8 ounces pretzels 1/4 or cup more of room temperature unsalted butter 1 cup 10x sugar 1 teaspoon sea salt Place the pretzels in a large bowl and crush with another smaller bowl, reserve 1/4 cup. Place the crushed pretzels in a mixing bowl and with the paddle, add the butter, sea salt and 10x sugar. Mix for a couple of minutes until all the ingredients are incorporated. Place the crust in the refrigerator, covered, for 30 minutes to become firm. Place the dough...
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Guest post by my Grandmother “Ten Minute Peanut Brittle”

Guest post by my Grandmother “Ten Minute Peanut Brittle”
My Grandmother is the sweetest person I have ever met. As a child she would help me with my pronunciation and spelling by working with me with her flash cards. She was always smiling and most of the time doing what she loved, cooking. I came across my mothers and grandmothers recipe collection while visiting with my family in New Jersey. My Father let me take  most of their collections. While looking through them I came across this recipe for peanut brittle, something I have been unable to conquer.While the chef at Chops I would make a chocolate peanut brittle and peanut butter ice cream...
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