Happy Monday, readers! Maybe Mondays aren’t the happiest of days in the weekly line-up, but sometimes a little forced joy isn’t so bad. I have a few quick updates and a recipe to share with you, keeping it short and sweet. FIRST: I’m a finalist in a contest to win a most delicious trip to Seattle! CakeSpy [a
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A week ago today, I was still riding off the sugar high that was the Chile Chocolate Takedown. In the middle of the gorgeous Brooklyn Botanic Garden, six contenders met to battle chiles and chocolate. Only one victor emerged, and if you can’t tell from the above picture, the winner was ME! Every year, there is a Chile Fiesta at BBG and
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For the full story behind these babies, check out my chocolate chile adventure. These are bars in the loosest sense of the word. A simple graham cracker crust, a rich ganache held together with an egg, and a marshmallow that at times, acts like it will never sit on top of the base. That’s ok – no matter if things fall
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For the full story behind these babies, check out my chocolate chile adventure. These marshmallows are not shy, no siree! They’re fluffy and oversized, pillows of spicy goodness. Whether making a traditional s’more, a s’more bar, dunking them in hot cocoa or eating straight up, these hot pepper marshmallows are a force to be reckoned with.
I still remember the scene. It was the evening, because my father was home and cooking for the market. There was a giant pot of chickpeas on the back eye, simmering from dry, crunchy pellets to creamy goodness that would turn into hummus the next day. Chickpeas are easy, yet temperamental to cook. For the best flavor, simmer; don’t let
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This, my friends, is what you would call a frosting fail. This edition of Baked Sunday Morning was officially Devil’s Food Cake with Angel Frosting. Except the angel was being a real demon to me. Composed of whipped egg whites and boiled sugar syrup, all whipped together for a magical seven minutes, it just didn’t come together for me. This
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