It had been years since I made a Boston Cream Pie. I loved it then even if I hadn't known the first thing about how to make custard. I knew I would love it 100x more now, what with heaps more baking experience behind me, and plenty of cookbooks to browse among. I decided to try again—and to dig into ...
The History of Custard, Pudding, and Mousse
Pudding, custard, mousse—they are all classics in my book. Mousse kind of screams "sophisticated!" but it isn't any harder to make a mousse than it is to make pudding or custard. Even pudding can look fancy if you jazz it up. As similar as these dishes may appear, they each have a unique h ...
Marguerite Patten: First BBC Female TV Cook, Prolific Cookbook Author
Mention "budget cooking," and cookbook authors like Beth Moncel, Jamie Oliver, Toni Okamoto, or Jeff Smith might pop into your head, but prolific cookbook author Marguerite Patten, or Hilda Elsie Marguerite Patten, cooked on a budget before it was trendy. In fact, it was necessary. By the ...
Cappuccino Bar Brownies with a Perfect Cappa Glaze
Not so long ago, we lived a block and a half away from a local coffee shop. In other words: Dangerously close to home. My husband mostly ordered a mocha with whipped cream, while the oldest loved frozen hot chocolate, and the youngest can't resist a mango smoothie. Me? Probably a hot vanilla ...
Cobblers, Grunts, Slumps, and Betty Cookbooks
Part of the fun of baking crisps, cobblers, and other baked fruit desserts is going through cookbooks and deciding which recipe to use. I enjoy comparing recipes and seeing what sounds better or what matches the things I have in my pantry. Sometimes I take a little from that one, borrow a little ...
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