Posts tagged as:

baking

Asparagus and Cilantro Baked Omelet

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This is what I baked up with whatever I found in the fridge that morning. Kind of a Whatever Baked Omelet – no crust, so it wasn’t a quiche.  Frittata? Whatever! It’s just eggs, milk, cheese, asparagus and cilantro.

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Mocha Scone Nibbles

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Itty bitty Mocha Scone Nibble. You are making a 1-inch x 1-inch x 1.5 inch isosceles triangle of a scone. I’m giving you my ICING recipe, and pointing you to the scone recipe on the King Arthur Flour website for their step-by-step photo tutorial. Don’t be scared, it’s not hard. But it takes a lot [...]

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Light Molasses Cookies

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Larry is a crisp connoisseur. He likes cookies with crunch. He also loves when they have a spicy wallop. I prefer “al dente,” slightly soft. These Light Molasses Cookies ROCK for both of us – crisp crunchy edges, flavor that’s fairly intense. Then… right in the middle, awwww… a tender softness.

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Our Tour of Wilton and My Autumn Leaves Pie Crust

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This pie crust is brought to you by Nancy Siler and Gretchen Homan, who are helping me perfect my autumn leaves. They’re the go-to home economists for baking pretty things – they work at Wilton. 

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Light Monkey Bread ~ Larry’s Project

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Sniff, sniff. Mmmm! This is Larry’s baking project: Lightened Up Monkey Bread. Gotta love Cooking Light magazine, it doesn’t disappoint. Their column, The Enlightened Cook, publishes “recipe makeovers” that actually, factually work. Friday, the October issue arrived. Sunday, Larry was making their Lightened Up Monkey Bread  from page 160.

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Chestnut Cakes

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Do you remember THIS THROWDOWN (to myself)?  My jar of Roland chestnuts was befuddling. What the heck does a California girl make with chestnuts? Plenty of folks tweeted suggestions; most were savory (as in, toss with brussel sprouts. Seriously?). A few readers told me to eat them from the jar. Tempting, but I envisioned something [...]

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Last Minute Food Substitutions

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This week is Thanksgiving. And what should arrive on my doorstep from uber-culinary publicist Lisa Ekus?  The gigantic Food Substitutions Bible by David Joachim. It conjured memories of past Thanksgivings with friends and family – for which I am very grateful. And memories of “Oh S**T, there are no coffee filters!!”  And “Wasn’t vanilla extract [...]

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The Original Classic Kahlua Pecan Pie

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Heavenly Kahlua Pecan Pie and I go way back. In the late ‘80s, my little PR agency represented Kahlua as a client. Before spirits were OK to advertise on TV, and before stupid corporate changes decimated the brand (ouch, I’m still bitter), Kahlua was on TOP. The brand made piles of money and spent it [...]

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Citrusy Olive Oil Cake with Limoncello Drizzle

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  This cake was such a surprise! It’s not a fluffy commercial texture, nor is it a brick – which was my first thought when I heard we’d be making an Olive Oil Cake with Limoncello Drizzle at our “Date Night Romantic Mediterranean” cooking class with Chef Diane Brown. If you haven’t noticed, we’re a [...]

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Guest Post by Erika at In Erika’s Kitchen: Savory Cheese Biscuits with Yogurt

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My friend, Erika, writes heartfelt posts on her food-and-family blog, In Erika’s Kitchen. She’s a supercharged, busy woman; her “other blog life” is filling the LA Cooking Examiner with recipes destined to be treasures. I asked her if we could share one such gem here. Erika writes: Every recipe on Worth the Whisk has a [...]

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How to Bake A Restaurant-Perfect Potato – Guest Post with Dr. Potato

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This guest post is via my longtime foodservice friend, Dr. Potato (AKA Don Odiorne).  Don spent 40 years in corporate foodservice marketing and operations, owned his own restaurant and three pizza franchises. He supervises a web site and foodservice at the Idaho Potato Commission. Hey Don… How do you make a baked potato at home [...]

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Apple Cinnamon Brunch Braid

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What to do with the second half of my dessert dough from the King Arthur Flour baking demo? I did what they said, I froze it. And then I wanted to eat it. They taught us how to do this at the demo, too, so I made an apple filled braid. First, GO HERE for [...]

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Shirley Corriher’s Touch of Grace Biscuits

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If you’re a baking fan, you’re a Shirley Corriher fan. Renowned food scientist, writer and frequent guest on Alton Brown’s Good Eats show, Shirley delivers all that’s good about Southern cooking. And, of course, she is the author of my favorite food science book, CookWise. Shirley is a what we home economists love – a [...]

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