Pumpkin? Espresso? Cake? Where do I sign up ? I saw this cake adapted from King Arthur and immediately had to make it ! This cake is a must for parties, brunch and a new holiday classic. The great thing... Continue Reading →
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Christina Tosi is one of my favorite baker/pastry chefs. She is the Head Chef at Momofuku Milk Bar bakery. Christina is not afraid of mixing things up in the kitchen and adding whatever she wants. Thats why I love her style.
Below is her Famous Salt and Pepper Cookies.
These cookies are a Mix of a Sugar and Butter cookies. With hints of pepper and salt . Another great thing about these cookies are that the dough freezes well . I usually make a large batch and wrap half and freeze for whenever days. For best results place batter on parchment paper roll into a log . Wrap and rewrap with plastic wrap. Freeze!
I also found it easier that after the batter is mixed to place the mixing bowl in the refidgertor for about 7mins or so. Then scoop them on to a baking sheet.
Makes about 3dozen
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10 inch diameter galette
6 tablespoons chilled unslated butter, cut into pieces*
1 cup all-purpose flour ( extra for later)
1/2 teaspoon salt
1 tablespoon sugar
2 large egg 1 beaten 1 for brushing the dough before baking
About 3 tablespoons Iced cold water
* cut butter first into peices place in freezer until needed
2 medium or one large tomatos
Halved white onion
Fresh tyhme, basil, oregano, paprika, sal and pepper and chile flakes ( all desired amount)
Halved Sliced red pepper**
2 Marinated aritchokes from jar
Two small potatoe**
Extra virgin olive oil (EVO)
1/4 cup grated cheese
* * previously roasted or cooked
Tomatos room temperature quarted and quarted again.
Roasted eggplant and red peppers
Sauteed with onion with evo.
Potatoes were already boiled and cold*. They were cut and place into small saucepan heated with thyme and extra virgin olive oil…
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