pastry arts, baking and locally grown food
Today is Friday, September 10th, 2010
Shortly before Halloween, I purchased a pumpkin pie pumpkin. Yes, you read that correctly. Pumpkin varieties that work best for baking are the pumpkin pie pumpkin and the sugar pumpkin.
Pumpkin pie and sugar pumpkins have a “smooth, sweet flesh that is much less pulpy and stringy” according to Regan Daley’s In the Sweet Kitchen. This [...]
Hi Kyra, you can get as creative as you wish with a dessert like tiramisu. I recommend layering it in ...
this recipe seems really simple. but does it have to be served in squares? is there a way to make ...
Hello Megan,
Its Andy from work. Just wanted to let you know that I checked out your blog and, Im ...
Beautiful!! 
I live in the Mid-west, but am a beach girl at heart. I've baked shell thyme cakes for parties and ...
Hello Meghan,
I think your own business sounds like a fantastic idea. Where in Colorado? Beaver Creek with Michelle? ...
Meg! Your food looks sooooo yummy! I'm trying out a few of your recipes this weekend with a friend. I'll ...
Congratulations, fellow FPS'er! Good luck out there. This is the first I've seen of your blog, so I'll ... Jessi- actually the holey remainders were broken off and eaten piece by piece during numerous trips to the garage refrigerator ...
Wow.. everything looks amazing. That makes me even more anxious to attend the French Pastry School in January! Congrats and ...