Cooking from Scratch
Sometimes we just have to try something new. Change out one ingredient for something similar and see what happens. Who knows when we’ll hit upon the next big thing?
So, this is really nothing more than a variation on our Almond Macaroon recipe. A simple swap out of almonds for pecans. But, there are a few things you might want to watch out for, as we’ll see in a bit.
Continue reading “Pecan Macaroons”
As regular readers know, we make small treats to bring down to our Monday evening walk on the nights we volunteer. It gives us the chance to try new recipes and see how the other volunteers like them. But, we often feel badly because there are a few people who don’t eat anything with gluten, and almost everything we make involves flour. Now, we could get gluten-free all-purpose flour, but we prefer finding recipes that are naturally gluten-free, at least when we can. So, when we saw this recipe in Ciao Biscotti, by Domenica Marchetti, we figured we’d give it a whirl.
Continue reading “Pistachio Ameretti”
If you grew up in the United States, you’ve had what’s called American buttercream frosting. You know the stuff; basically, powdered sugar and butter beaten together, with a bit of flavoring and coloring added. We refer to that as lard frosting, because the texture’s reminiscent of lard: heavy and greasy. For years, that was one of our main objections to cake. It had frosting on it, American buttercream frosting, and we just can’t deal with it.
Now that we’re more knowledgeable, we know of Swiss meringue buttercream frosting. It’s exactly what a frosting should be, super smooth, light, not too sweet, and not the least bit greasy or heavy. But, is it difficult to make? Not really. Follow along as we scratch up a batch, and see for yourself.
Continue reading “Bittersweet Chocolate Swiss Meringue Buttercream”
To continue yesterday’s post, the frosting that was recommended for the Devil’s Food White-Out Cake is a basic Italian Meringue frosting, which is a type of frosting that everyone who bakes cakes, even just once in a while, should have in their repertoires. If you’ve never had this type of frosting, trust us. Have we ever led you astray?
Continue reading “Italian Meringue Frosting”