This week we are bringing back one of my favorite milk bar recipes, the mother dough.
We first introduced the mother dough when we made the cinnamon bun pie. It got mixed reviews from our crew, but I loved it.
I have been dying to make more of Tosi creations with the mother dough, and we finally got back around to it!
Today we are making Momofuku’s Everything Bagel Bombs with the Bacon, Scallion Cream Cheese Plugs. [Read more...]
This is the fourth installment for the Holiday Recipe Club. Interested in joining? Contact me here! For this post we were all required to use wines, mascarpone or white chocolate.
This round of holiday recipes was intended to be New Year’s focused. And what is New Year’s Eve with out a little decadence?
So after thinking about which ingredient I wanted to use and what I might want to make, I decided on red wine cupcakes.
My appreciation for wine has grown over the past few months and I was happy I had found a way to incorporate it into something baked.
I made cupcakes because I thought they would be easy, and not too time consuming before heading to a NYE party. (To make it even easier, make mini cupcakes!)
I made a dozen medium sized cupcakes and found the flavor to be too much for a cupcake of that size. Mini cupcakes are the way to go.
When you are shopping for a wine to use for your cupcakes I recommend you pick something you would normally enjoy drinking.
I used a wine I didn’t like very much and wasn’t happy with my cupcakes. Next time I make these I plan on using a Zinfandel or Petite Shiraz. [Read more...]
This is my third post for Secret Recipe Club. This month I was assigned Janis from BiteMeNewEngland.blogspot.com. Interested in joining? Find out more about the Secret Recipe Club here!
I was a little nervous this month. Looking through Janis’s recipes made me wonder if I could find anything sweet! This girl does not seem to have quite as large of a sweet tooth as me. She had many tempting recipes for savory dishes. There are quite a few I want to make for dinner! But after a little looking, I found this gem.
You know how I have a love of whoopie pies, so how could I pass up such a delicious sounding recipe? Pistachio…cardamom…orange cream cheese frosting… Wouldn’t you stop to look? As soon as I read through the ingredients list the deal was sealed.
This recipe is so fabulous and I am so glad she shared it on her blog. This whoopie pie is unlike any other whoopie pie I have had. The pistachio and cardamom work wonderfully together. And sandwiched with orange cream cheese frosting, genius. These whoopie pies are slightly addicting. Good luck eating just one! [Read more...]
Like usual I am late to the holiday posting party. But that’s alright, because this recipe is tasty for anytime of the year.
I was originally inspired to make organic cheesecake bars from the summer berry stack that we sell at work. But the summer berry stack is heavy, and overly sweet. And definitely not organic. With it being summer/bathing suit season I figured I needed to lighten these up a bit. Not everyone wants a cheesecake bar the size of a slice of cheesecake.
I decided to make my cheesecake bars thin, and swirled them with two different berry purees. To, you know, give them vitamins and make them healthy…
I used organic raspberry and blueberry puree to make my bars festive. But don’t be scared, you can use what ever fruit is in season or no fruit at all. These cheesecake bars are very versatile.
[Read more...]
If you are looking for a cream cheese frosting, you have found a winner. It’s pretty much the only one you’ll need all Fall.
My cream cheese frosting is spiced with cinnamon, ginger, nutmeg, and cardamom. Other good things to add: orange zest, cloves, vanilla beans (or extract), or sea salt.
This makes a fabulous addition to muffins, cookies, quick breads, cupcakes, layer cakes, cinnamon rolls, brownies or straight up on a spoon.
Another great thing about this recipe – you can add 7-10 oz of marshmallow fluff to it and use it as a whoopie pie filling! Seriously, the possibilities are endless.
