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 ...
cookbooks
Boston Cream Pie: A History Plus 3 BCP Recipes
Although I make a homemade cake just about weekly, it had been at least over a decade since I made a Boston Cream Pie (BCP). 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 loved it then even if I hadn't known the ...
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
It's tough to think of baking something that isn't chocolate (you know, like frosted chocolate brownies). But 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 oldest loved frozen hot chocolate, and my youngest can't resist a ...
The History of Cobbler, Crisps, Grunts, and Slumps (and then some)
Cobblers and crisps aren't the same thing. Nor is a cobbler a pie or a buckle, slump, grunt, sonker, pandowdy, or Betty (or Betsy). Each of these homey usually fruit-based desserts are easy to bake and similar, so who wouldn't get a little muddled trying to figure out what's what? Apples are, and ...
