Still wondering what to make for Father’s day to show the Father in your life how much you care? What? you’ve been busy and had no time to make something? No problem! this whole meal can be done in under 30 minutes, so you still can still retain the status of the ‘best daughter/wife’ in your neighborhood. And no, you don’t need to whip out the grill & the coals, the whole meal is made right in your kitchen, with only the use of oven and stove.
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New Seasons (chain supermarket) sells these incredible Pain Au Chocolates that I adore – flaky, crispy, buttery, a bit chewy with incredible chocolate in the middle. On the rare occasions when I do get one (sometimes, I don’t care how many calories are in each 
), I bring it home, put it in my toaster oven and sit down to enjoy it with a good cup of coffee. While there’s no way I am going to make homemade version of croissant dough, I found puff pastry dough (store bought) to be a great substitute. So the next time I crave the flaky bun with chocolate, instead of getting in the car and driving to New Seasons, I will reach into the freezer, pull a sheet of puff pastry and make my own ‘pain au chocolate’ – stick edition Seriously, with the amount of labor involved, it’s ridiculous how good these are.
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When I was little, there was an old lady that sold waffle tubes at the market. I think she was the most popular lady at the whole market, because she would sell out of these within the first hour, so it was always a game to snatch one before she sold out. They were long, filled with dulce de leche filling all the way in the middle and delicious beyond my ability to describe. [click to continue…]
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We all have our idea of perfect comfort food and to me potatoes are the ultimate comfort food. Originally being from Ukraine, we could eat potatoes for breakfast, lunch and dinner forever, and never complain. These are a little different than what I grew up with, but I say, Parmesan, thyme and other herbs bring it up a notch if anything. What I love most of all in these potatoes, are the textural contrast of crispy (outside) and creamy inside. Delicious!
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I bought this huge pack of puff pastry and I have been on a marathon of all things puff pastry. It was so huge (9 sheets (24 x 18)) that I split it with my sister. 3 weeks later, I am done with mine and really considering buying back some of my sister’s stock. I love that it’s premade and you can whip something up in a matter of minutes. The variety of things you can make with it are so endless.
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I wonder how many of you out there love the Costco smoked salmon as much as I do? What if I told you that you could make it at home, preservative free, in less then 24 hours, with no special equipment (including a smoker), at the fraction of the cost? You probably think that it’s too good to be true, but this is one of those things that IS true! I think if people knew how easy it is to make this, they would never buy store-bought Smoked Salmon again.
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Those whose husbands are into fishing, know that it’s salmon season, which means that we get to eat a ton of fish.
This recipe is nothing short of perfect, because it gives you a crispy parmesan crust, with a very juicy and delicious inside.
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We all know how finicky macarons can be. Some have tried making them, failed and never tried again. Some kept trying until we got that perfect batch and did a little dance around the baking sheet.
Here I want to share a trusted recipe that I have been using for at least the last 6 years. Yeap, I started making them before they were everywhere, and before it was ‘cool’ to make macarons.
I remember the first time I made them and decided to bring them to a baby shower, they were colored blue with dark chocolate ganache, people had no idea what they were or what they were called. I heard someone call them, ‘those meringue things’. Most that tried my macarons said that they really didn’t think anything of them (because they just looked like two meringue cookies), until they tried ‘em. By the time the word spread that they were ‘French’ cookies, those that tried the macarons first, made sure there was no more left for the rest that haven’t, well, at least it seemed like they did.
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I have been dreaming of these Cream Horns for months, but just now got around to making them. I had each little detail and proportions worked out in my head, now it was just a matter of bringing everything to life.
For some reason, every time I sit down to write a post about one of my creations my mind goes back all the way to my childhood when a particular dish or dessert became memorable for me. Here’s a memory that accompanies Cream Horns…
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