Red Velvet Cupcakes – Hello Kitty!
April 22, 2013
It’s birthday season once again at Chez Gypsy. We begin with the Junior Miss and her fourth birthday celebration, and
A collection of easy, delicious dessert recipes including cookies, cakes, pies, tarts, fruit desserts, puddings, custards and confections. Got butter?! You’re gonna’ need it.
It’s birthday season once again at Chez Gypsy. We begin with the Junior Miss and her fourth birthday celebration, and
Made with some of my favorite cold weather ingredients: apples, caramel, salt, pecans and brown butter, this is a cake for
This weekend the chef in my life whipped up a batch of Macaron Hollandais, as easily as I might knock off a dozen chocolate chip cookies. He has a way of making even the most daunting of recipes appear effortless, as I sit wide-eyed soaking up every nuance, asking stupid questions (so you don’t have to). Here’s his best tips for success…
This is a recipe I’ve tweaked and tinkered with a dozen times in attempts to make it super fancy, to no avail. Sometimes it’s best to stick with the original recipe, however humble, such is the case for Mom’s Chocolate Pudding Cake. There’s no taste like home.
In the mood for mini doughnuts for a little cocktail party treat, we went in search of a recipe to fit our needs. These were not quite what we were looking for, but still a tasty result. I suppose this means more doughnut taste-testing in our future.
Créme Caramel done well is rich, creamy and smooth. When inverted, a sweet layer of liquid caramel oozes over the sides and runs on to the plate to form the perfect puddle of sticky goodness to counter the cool, sweet custard. It might be a bit of a daunting dessert to try – until now. All you need are a few simple steps and a little respect for the boundaries of this delicate flan.
A little twist on a French classic, Cherry Clafoutis with White Chocolate made with the last of the summer cherries, the swan song of summer. It won’t be long before we’re awash with pumpkins and apples as the kids head back to school and sweaters emerge from storage. But let’s not talk about that, let’s stay with summer a little bit longer and chat about cherries.
Reviewing the cookbook Grace’s Sweet Life this week, we did a quick recipe test of Grace’s Raspberry, Blueberry and Pistachio-Almond Crumble or as one might say in Italian: Crumble di Lamponi e Miritti con Pistachio e Mandorle. Which, let’s face it, sounds a-mazing.
Rich, decadent Chocolate Cherry Brownies, gooey in the middle, with a tart cherry surprise. Made with pure butter, chocolate, dried sour cherries, cocoa & sugar… I’m sure there’s no calories in these.
A light dessert, artfully finished, Tarte a l’Alsacienne (Apple Custard Pie) is a French classic. Once you know the basic recipe you can substitute the apples for raspberries, cranberries, cherries or blueberries for an elegant finish to any meal.
Making the perfect Pate Brisse (pie crust) has been one of those things that has been hit or miss for me, I love to bake, but pie crust has proved my nemesis. That is, until a few classes at Le Cordon Bleu where my then instructor (now finacé), Chef Benoit taught me the art of the perfect pie crust every time.
A little twist on an old favorite, Rhubarb Ginger Crisp takes my Grandmother’s recipe and adds a layer of Asian flavour; the tartness of rhubarb and the heat of ginger against a brown sugar crumble.
Hi, I’m Cori.
Nice to meet you!
Food professional and former innkeeper, this is where I play with food. I believe food (and LIFE) doesn’t have to be complicated, to be good.
Pro shortcuts, and easy, delicious recipes that help to save you time and money. Plus a few juicy life bits to make your world go ’round.
Live your DELICIOUS life.