Nothing Quite Like A Parisienne Grandmother

 

Molten Lava Cakes

These were absolutely delicious, don’t be shy to carve a minute off the baking time, this will make them ooey gooey in the center. Check out more of Paula Deen’s recipes on http://www.foodnetwork.com

My Chopped Imagination

I was scavenging in my fridge, trying to decide what to make for lunch. Uninspired, I decided to play a little game. I took out multiple ingredients (nothing out of the ordinary: some eggs, turkey, arugula etc…) and thought: “if I were on Chopped…What would I make with these ingredients?” So, adhering to my imagination, I started running around, grabbing pans, plates, knives (as though I had a time-limit).

Biscotti

Sorry for the delay! Here is the recipe for the biscotti.

Biscotti prep

Recipe will be posted tomorrow along with pics and a review on the recipe!

The Final Product

Find recipe below under post “Cheesecake Prep”

Cheesecake Prep

I recently made this cheesecake I found on Food Network put together by the Food Network Kitchens. It was fantastic!

My French Side

This was my first attempt at making croissants and I am happy to say they turned out very nice. They were light, fluffy, buttery, flakey…all the things you would hope to get out of a croissant. Thanks to Weekend Bakery, I was able to not only read the recipe, but follow a step-by-step video tutorial which, I think, really helped me perfect these little French butter pockets. Additionally, Weekend Bakery offer tips on how to bake these croissants (6 minutes at 195 degrees C, and 9 minutes at 165 degrees C), I found it worked better (if using a convection oven) to split the time into 7 minutes at 195, and 7 1/2-8 minutes at 165. Get the recipe below and make sure to check out Weekend Bakery!

Caramel Apple Cake

A few months ago, I stumbled across “Delicious Magazine” in whole foods featuring this caramel apple cake on the cover. Intrigued by the mouth-watering photo, I bought the magazine, bought the ingredients and decided to make the cake for Christmas. To my surprise, the cake was just as good as it looked–if not better! The batter was thick and dotted with soft, sweet, sautéed apples. The caramel topping offered a stick-to-your-teeth candy texture, while the Greek yogurt frosting added a tanginess that perfectly offset the natural sweetness of the apples and caramel.