Dessert First

May 31

{Cookbook Review}: Blueberry Brown Butter Tarts

Since it's just about pie season, I thought it would be a good time to review a cookbook that's been on my to-do list for a while: Gesine … Read More...

May 21

Sated is Ready! and an Almond and Chocolate Frangipane Tart

Well, it's finished! Stephanie and I have officially sent off the first issue of sated magazine to the printers! I can't tell you what a big sigh of … Read More...

May 14

Driscoll’s and Roasted Strawberry Ice Cream

Thanks to all of you and your support of sated magazine! As a reminder, there are couple days left in the giveaway to win a free copy of the first … Read More...

May 3

Improv Sewing and Cookies

Thanks all for your support of sated! And now, a quick diversion: I'll be providing cookies for a book event tomorrow: the authors Improv Sewing: A … Read More...

Apr 30

Prepare to Get Sated

Dear readers, It's been a little while since my last cookbook was published. Some of my friends have been asking me what my next project would be, … Read More...

Apr 24

Chocolate Mousse Methodology, Day Five

Before I finish off my mousse experiment, I want to remind all you faithful readers that this Saturday is the big Food Blogger Bake Sale! We have had … Read More...

Apr 20

Chocolate Mousse Methodology, Day Four

Remember back with mousse #1, where I discussed how eggs enriched a mousse like nothing else? The only issue was that the eggs in the classic French … Read More...

Apr 16

Chocolate Mousse Methodology, Day Three + {Tool Review}: Tovolo Quick Prep Mixer

Apologies for falling behind on the mousse recipes - I wanted to add on a review of my latest kitchen gadget, one that's very apropos for … Read More...

Apr 11

Chocolate Mousse Methodology, Day Two

Thanks for the feedback on my mousse project! As I anticipate typing the word "mousse" about a hundred times in the next couple days, I am totally … Read More...

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