It’s been raining a lot over here. April showers have come early, or maybe they’re winter rains that lost their way. Normally I like rain, especially after a dry winter that made me think I’d forgotten the sound of rain on the roof. In typical be-careful-what-you-ask-for-fashion, I am totally re-familiarized with rain. I still like the rain, particularly when I’m inside reading a book in my favorite spot on the couch. I’m not such a big fan anymore when I have to take my apparently hydrophobic dog out three times a day and stand for about 10 minutes outside convincing her to do her business.
So I’m ready for spring. And what better harbinger of sunshine than this package of dried apricots I got on my doorstep from Enduring Sun?
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It’s that time again for one of my favorite posts of the year – the baking cookbook roundup!
I’m guessing that everyone is in holiday shopping mode, so if you’re still looking for a gift for your favorite baker, or maybe for your own bookshelf, there’s a great selection of baking cookbooks looking for an eager home. Some of my favorites from this year are listed in the sidebars to the right of this post, but let’s take a look at some of the latest releases – there’s truly something for every taste. May you all never run out of bookshelf space!
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Tags:art of french baking·baking style·cookbook·cooking light·cooking with chocolate·culinarian·dolci·gobba gobba hey·karen krasne·macarons·pierre herme·review·sweet invention
image from Field Guide to Candy
A few weeks back, I was invited to be a judge for TasteTV‘s Best Toffee in North America Competition. A whole boxful of toffees delivered to my door? Yes, please!
Those of you who are curious about the difference between toffee, English toffees, and buttercrunch, feel free to see my older post on buttercrunch. I became quite obsessed with untangling the various monikers of this candy while researching my candy book, if you couldn’t tell.
These days, most buttercrunch is marketed simply as “toffee”; I only saw one brand out of thirteen that was labelled “English toffee” (Which may perhaps provide some comfort to poor Brits trying to find their version of the candy abroad). For that reason, I will refer to all the candy I sampled for the competition as toffee, to avoid confusion. I will maintain, though, my abiding love for the word “buttercrunch”. If I ever make and sell my own version, I’ll call it buttercrunch, and probably confuse the heck out of everyone.
So how does one determine the best toffee?
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Tags:buttercrunch·cinda's toffee·judge·malibu toffee·review·tastetv·toffee·toffee talk·toffeeology