Tag Archives: Pastry

Tuesdays With Dorie -Pear Tart with Crunchy Almond Topping

I feel like I haven’t done much in the way of these cookbook challenges. Life has been chaotic, and I feel like one day rushes into another. There were a few weeks where I just threw my hands in the … Continue reading

Posted in Baking, Baking Chez Moi | Dorie Greenspan, Dessert | Tagged , , , , | 15 Comments

Cook the Book Fridays – Prosciutto, Gruyere, and Pear Quiche

Do you know I just don’t care for really egg-y things? Not in the brioche or challah or velvetty-yolk-mixed-into-a-carbonara sense, but more in the overcooked-breakfast-eggs-served-on-a-buffet sense, typical of most quiches I have been introduced to. In the spirit of trying … Continue reading

Posted in Baking, Eggs, My Paris Kitchen | David Lebovitz | Tagged , , , , | 17 Comments

#BreadBakers – Chocolate Chip Scones

I love a good pastry. I do. I don’t care for breakfast unless a pastry is involved. If there is a coffee cake, muffin, scone, or danish, I am there. The first time that I ever had a scone was … Continue reading

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Apple and Frangipane Tart

About a week or so ago, the hubster and I drove up to Northern Utah to visit my mother in law. She sent us home with a huge bag of apples (unsure of the specific varietal), that I fresh picked … Continue reading

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Afternoon (Book) Tea at the Grand America

My friend Kami and I started a (Book) Tea once a month at the Grand America Hotel in Salt Lake City. We (Me, Kami, and Kami’s sister) pick a book to read during the month, and then meet at the … Continue reading

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The Important of Details: A Lesson in Baking (or, why you should sift)

Whenever someone says to me “Oh, you’ve gone to too much trouble”, I always reply with a Julia Child quote “…nothing is too much trouble if it turns out the way it should” For a long time I’ve been trying … Continue reading

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Apple Pithivier

Almost a month ago I made an apple pithivier for my DAR chapter birthday party, because I almost always like to show up everyone else. There. I said it. I like to make fancy food because it impresses people, and … Continue reading

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