On July 18, 2012, California-based confectioner See’s Candies broke the Guinness World Record for the World’s Largest Lollipop. They attacked the record with their nearly 6-feet tall (excluding the giant stick), 7,003 pound chocolate pop. That’s a big lolly. See’s Candies brought the giant candy to Justin Herman Plaza in San Francisco on July 20th to celebrate National Lollipop Day – and to receive their Guinness certificate. That’s a few cavities waiting to happen.
My mother made blonde brownies that could have stopped a zombie apocalypse….at least for a few minutes. Minutes count when you’re trying to avoid being eaten by an advancing horde.
I know, the simplest thing to do would be to ask my mother for the recipe. She’d give it to me over the phone tonight if I called her. She won’t do that at midnight however. Midnight here is three in the morning her time. Mother’s need sleep, too. So I had a hankering and I just had to wing it. I went through my normal routine of research and only when I’d finished had I realized that blonde brownie and cookie pie must be the same thing to some people. I’m here to set the record straight – they’re not. Continue reading →
My mother used to make this recipe (I’m sure with some minor alterations to this or that.) I used to get very excited when I saw that package of cookies come out. I’ve been known to eat this in secret until I make myself decidedly ill. It’s a combination that’s hard to argue. Those tasty little cookies and a sweet cream with some a small alcohol kicker. What’s not to like? Continue reading →
Is there anything better than wandering down the street or into a farmer’s market and coming across a crepe stand? I posit no, there is not. The batter smells great, the hot butter and burners smell great, and most crepe makers have it down to an artful science. It’s a great show to watch as they’re being made. Nutella, strawberries and cream, chocolate, butter and sugar, they’re all delicious. Savory crepes are just as good but I’m only going down the path to sweetness today. Continue reading →
I don’t know Fayrene De Koker nor where she got this recipe from. It’s a corker though. The original is here. I’ve, for a long time, been at odds with Angel Food Cake in general. They’re either great or they’re rubbish. There’s not much room in between. I think I may have to register a bias against box mixes on Angel Food Cake. Box mixes can fairly nail a good yellow cake (even your average box mix yellow cake is a powerful weapon when baked half competently.) Not so much when it comes to Angel Food Cake. What follows is the best “traditional” Angel Food Cake recipe I could find. The result is a very nice fresh spongy cake, great with fruit, chocolate, or just some whipped cream. This does not last long in my kitchen. Continue reading →
I love the people at America’s Test Kitchen. Cooks Country is one of their spinoffs. Check out the cool Cakes Throughout History Inforgraphic they put together below – click on the image for a larger version. There’s also some random information inserted for your “useless information” pleasure – like the origination of celery as a garnish for a Bloody Mary – definitely cake unrelated.
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