I am willing to add a 2-3mm thick chocolate fondant coating to my home made biscuits. I believe this is very common, but I have no idea how to do this. The fon
I'm making Paula Deen's Ooey Gooey Butter Bars (also known as Ooey Gooey Butter Cake) for holiday goodie baskets. I'm having trouble getting the top to be flaky
I have cooked my pavlova the same way I normally do, however it hasn't formed a nice crust like it usually does. I've heard that it may have something to do wit
When making Baklava, should you let the syrup or pastry cool before pouring the syrup over pastry?
I have attempted to make coffee flavoured gelato. I have run into a problems specifically when the beaten egg yolk/sugar mixture is heated with the cream/milk
We are making vegetable curry with rice and need a dessert to go well with it. Does anyone have any suggestions?
We've come up with a recipe for a cake that has four different layers (a dough base plus fillings) and is then covered in chocolate mousse. We tested that recip
We have a recipe for a salted caramel spread that is basically a big pan of sugar, glucose, milk and butter, cooked until it becomes a thick paste, then mixed w
I really like the thready structure in this dish. But when I look for recipes, they all ask for a box of kataifi dough. I haven't found this in regular supermar
I'm having an event where one of the rules is that every dish has to contain both fruit and meat. I've spent the last half hour pondering as to what should I pr
For a dessert I recently made, I intended to flame, or burn some alcohol on a quinel of ice cream. Unfortunately, it would not light. I've searched the web a bi
I am using this Smitten Kitchen recipe for lemon tarts. I made it a few times prior (all within the last few weeks) and it worked beautifully. I loved it becau
What is the difference between stirring the egg yolks and sugar then adding the heated cream and heating the cream and sugar together then add the mixture to be
In the past I have bought this Chinese sweet which name I cannot recall. It is shaped in little cubes of some sort of trasparent dark jelly (not sure if it is
I always use frozen chestnuts to make marrons glacés since I can find those all year long (not only during winter) and because they're already pealed. I
Our apricot tree is overloaded with apricots this year so I have been trying out a variety of different apricot recipes. I am particularily enjoying an apricot
My wife loves rasmalai and we make it often. I have used several different recipes and both made the paneer from scratch as well as using paneer purchased at
Turkish ice cream is called dondurma. Besides milk and sugar it also contains:Salep- a flour made of ground orchids andMastic- a resin that produces a gum. Bec
Last Thanksgiving I tried a pie from the Joy of Cooking that sounded amazing. Called an Ohio Shaker Lemon Pie it consisted of lemons sliced paper thin and mace
When making tiramisu, I usually make a fresh batch of strong coffee. I just don't know how long to wait to use the coffee (for dipping the cookies). In my opin