Tag Archives: black

bananamerangue2

10.5.15

Oh October!!!! Here you are! And while everyone posts on social media that famous October quote, I’ll just flat out say autumn continues to be the best.  Sweaters and scarves, colored knee socks and dresses with pattered tights. Cozy evenings with bourbon or pumpkin ale.   An impending hurricane in NYC has left the city wet, blustery and cold.  Not that it stopped us from taking AWESOME rockstar photos for this post.

I think one of the best things to come out of creating this blog is how incredibly supportive and encouraging my friends have been about it.  At this point that’s probably all that’s reading this, my fantastic friends, and their feedback and excitement has added to my own. So on this post I was able to do my first collaboration and bake WITH a friend to make something for her husband to celebrate their 4 year wedding anniversary, his grandma’s banana cream pie.

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ganachepour

9.2.15

So a white chocolate tart isn’t your cup of ganache? No prob. Go dark. Get salty. Get gooey about it.  We’re still talking about baking, right?

I think salted chocolate desserts are divine, the salty balancing out the sweet….and add a layer of caramel to it? BOOM, you made a fancy Twix, bitch!!!

The first time I made this tart it was not a complete success.  I made caramel, but as soon as I poured it into the crust, it seized up, and was too hard to really enjoy. I brought it to a weekend out of the city, and everyone was kind enough to eat it, but I was mad. It was not what I had set out to create.  So I researched it, looked at bunch of recipes to see where I went wrong.  The answer? Corn syrup.

Yes friends, corn syrup is so incredibly important if you’re making candy, or want to keep what you’re making soft.  Scientifically speaking, corn syrup acts as an interfering agent when you’re making your caramel; it goes in between your sugar molecules so they don’t latch back on to each other, which results in hard caramel. I bought organic corn syrup, so even if you’re squeamish about this ingredient, I did use the best possible option out there.  AND IT WORKED. I made this tart again for a friend’s baby shower  last weekend and the caramel was gooey and perfect. So without further ado.

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thumb_IMG_9695_1024

8.17.15

The origin of baking:

Before April of 2015, I had never really baked anything. But after a July 2014 engagement, I had the power of the registry.  So I started adding kitchen tools, baking gadgets, pie dishes….and to quote my husband, “you know we’re never gonna get all of this.”

But I did.

My bridal shower was an epic lovely party filled with friends and family where I received all the kitchen things I wanted. We had to order an SUV Uber to get me home.

Well shit.

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