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Jul29

Dark Chocolate Chip Pavlova with Strawberry Whipped Cream

This has been an exciting week for me! I am so happy to let you know that I am going to write a second cookbook!  It will be another book about pies, because you can’t have too much pie I suppose, but this book will be different than the last in that it will focus on gourmet ingredients and high-end flavors.  I have a pretty tight deadline for this one but I am confident I can get it all written in time.  To celebrate I decided...

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Jul12

White Chocolate Fudge Pie

You would think I would be over pies. It is true that after writing Everything Pie (due out in September and available for pre-order at the link to your right) I would never want to bake another pie again.  For a while that was true, but after a few pie-free months I noticed that I did not feel the same instant aversion to pie as I had.  In fact, last week I actually had a craving for pie.  Specifically one made with white chocolate...

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Jun13

Sour Cream Snickerdoodles

Sometimes you will be bopping along, and then … WHAM!! Life is unpredictable.  Often when you least expect it things go all pear shaped.  That has happened in my life over the last week, and it is also why I have been relatively quiet.  Things are working themselves out now, but it will be a long journey for everyone involved.  I decided, if I had to deal with the stress of family related drama, that a big plate of cookies would...

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May28

Grilled Peach and Vanilla Cake Trifle with Golden Syrup Whipped Cream

I guess you could say I have Georgia on my mind. It makes sense considering I was in Atlanta last weekend for BlogHer Food.  Now, I could use this space to discuss the actual event, but I don’t think it is necessary.  So many bloggers have posted their thoughts, Linda and Dianne for example, and I would rather share with you a craving that is directly linked to the conference.  During lunch on the first day we were served what...

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May17

Cornmeal Buttermilk Cake with Chocolate Buttermilk Frosting

I am the kind of person who appreciates texture. Texture is a make or break for me, particularly in food.  Example – I love the flavor of pears but the grainy, sandy texture is a real turn off.   On the other hand, a plain hamburger bun is fine, but sprinkled with crunchy little poppy seeds I find it hard to resist.  My first experience with a cornmeal cake was one filled with trepidation.  I had it firmly set in my mind that a...

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