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Well, that wasn’t too complicated. I’m pretty happy with the new digs, but if you have any suggestions I’m all ears. You may see a few things change and some odd posts here and there to help me make changes across the web-o-sphere. For example, I have to insert this Technorati code to verify my new domain, 87ASV47DXDXB . Making changes like this always stresses me out to the um-teenth degree. *sigh*
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Hello all! It’s funny how inspiration can strike. I really wasn’t looking to change my domain name, but suddenly the electricity to the proverbial light-bulb above my head was powered on. I believe it was the confluence of two tracks of thought: 1. I’m in the mood for something sweet, what should I bake? and 2. General thoughts about my Grandfather echoing the oft heard phrase after dinner, “Where’s dessert?” and Where’s Dessert? was born. And holy cow, what’d ya know, the domain was actually available! So that’s what’s coming kids, a domain name change from http://www.wheresdessert.com/ to http://www.wheresdessert.com/. This is of course after I figure out how to do that with WordPress *gah! coding!* Of course if anyone has any fast and easy recommendations in that regard I am SERIOUSLY open to them! For now I will be trying to figure out how to do this over the next two weeks, but the change will most definitely be done on October 30th. I already have my new banner all ready *squee* but I am super-intimidated about making this change so please bear with me.
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You know how it starts, you’re in the mood for…something. You don’t know what, but you know it’s out there. It’s times like these that you wish you were in the kitchen of the Heart Of Gold. But alas, I’ve only a bunch of cookbooks. With a craving for ??? teasing the tip of my tongue I picked up Martha Stewart’s Cupcakes
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I’ve been going through my cookbook collection making a list of recipes that I’d like to try next. In one of those synchronistic moments the universe throws at you, I happened on Dorie Greenspan’s recipe for Blueberry Sour Cream Ice Cream when it just so happened I had a container of blueberries patiently sitting in my fridge yet to be enjoyed. It was kismet. While I really enjoyed the results, next time I’ll try lightening this up a bit. Don’t get me wrong, I’m not on any kind of crusade against fat content. But every person, even a die hard sugar freak has to have standards and equal parts heavy and sour cream…while it’s no where near a fried stick of butter (really America?) it certainly doesn’t endear itself to my arteries. (Although I have to admit I’d be willing to try chocolate covered bacon.) I wonder if I would have noticed or felt the same way if I were blissfully ignorant of the fat content, but as it stands it actually tasted a wee bit too fatty for me. [click to continue…]
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I realize I’ve been away for a long time and for all you know in a galaxy far, far away. I want to apologize for my disappearance. Explanations are hard and kind of depressing, and I want this place to be a happy one. (If you have a disdain for the personal and just come here for the food, I certainly don’t blame you and please accept my profuse apologies for being a basket case again and disregard the rest of my sob story…er…post.) [click to continue…]
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I’ve noticed a glut of giveaways in the last week or so, I thought I might put together a little list. I realize that I’m cutting it down to the wire on some of these, but I figured if someone comes across it you might still get in an entry and get lucky!
The Cupcake Bandits is giving away a package that includes a box of 72 Petits Fours from Swiss Colony as well as the Princess Party Cookbook
Brown Eyed Baker had a couple of giveaways this week. Unfortunately I was too late for the first, but you can still win the DeLallo Italian Feast gift basket if you enter by 11:59pm EST today.
There’s a King Arthur Flour Deliciously Simple Chocolate Cake & Chocolate Fudge Frosting mix pairing from The Chocolate Cult. You’ve got until Firday, 7AM to enter this one.
Stumptown Savoury reported on a Buttoni Tuscan vacation for two – fantastico! This one doesn’t end until December 31st.
Good luck to everybody out there!
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“You’ll shoot your eye out kid.” Yep, that’s essentially the feeling I got from one of the, what I consider to be, baking science goddesses out there who has literally written the bible(s)
Thankfully a challenge from the Daring Bakers inspired me to break away from the bar of Philly and I discovered ricotta cheesecake. Ricotta cheese contains only a svelte 13% fat, which results in light, creamy, cheesy, custardy goodness. This was the cheesecake of my dreams! Mmmmmmm…. Me likey. Ahem, pardon me.
So, as Turkey-day was hovering ever closer I contemplated what kind of sweet repast I’d like to prepare this year. Pumpkin pie seems to be the dessert equivalent to Thanksgiving. In my mind Thanksgiving = Pumpkin pie; it’s a tradition. But for some reason I wasn’t in the mood for the standard, but I did want something pumpkin. All these pumpkin cheesecake recipes surfaced in my searches for a pie alternative. “Great idea,” I thought except for the fact that they were all in the form of cream cheese cheesecakes. My stomach moaned in protest. I searched for a comparable ricotta recipe without much luck. While I did come across a few, they didn’t seem to have a good ratio of ingredients that were similar to the ricotta cheesecake I fell in love with over a year ago. That’s when I humbly asked for some advice from Rose on how to alter cheesecake recipes from the brick-in-stomach inducing cream cheese cheesecakes into light but custardy ricotta cheesecakes. [click to continue…]
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Wanted to let everyone know that America’s Test Kitchen has an uber awesome contest you can enter. The prizes are:
ONE $8,000 GRAND PRIZE INCLUDING:
$5,000 in Cash
$1,500 gift certificate to Cooking.com
$1,500 gift certificate to KingArthurFlour.com
FOUR $500 RUNNER-UP PRIZES EACH INCLUDING:
$250 gift certificate to Cooking.com
$250 gift certificate to KingArthurFlour.com
Check it out here for the rules and to enter. Good luck to everyone!
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What was intended to be a short post with an even shorter recipe has exploded into a mountain of crème. Who knew that something as mundane as dairy could trigger such heated arguments. Debate over pasteurized dairy is near the boiling point, pardon the pun. I discovered that and more in my search for the origins of that moderately mysterious ingredient listed in the brioche tart recipe, crème fraîche.
What the heck is that?! Although the French translation is “fresh cream” this is actually a sour cream, that isn’t, but with just a little tang. Despite the schizophrenic classifications, the steady murmurs of appreciation that can be heard o’er hill and dale all sound basically the same…velvety, creamy, smooth. Regan Daley recounts it as, “… France’s most generous contribution to the world of dairy products,” in her book In the Sweet Kitchen
To call this France’s version of sour cream really doesn’t do it justice. While both are cultivated in a similar fashion and they may be substituted for one another (generally speaking), they are quite varied. One telling factor is the fat content. Regular sour cream, not the corrupted low-fat and *gah!* fat-free versions, averages out to about 14% butterfat. Crème fraîche’s got around 40% butterFAT. Wow! [click to continue…]
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