This was my experimental Sunday recipe. Not everything I make comes out perfect but I think it’s good to share my trials and failures with you as well as my successes. I have these freeze-dried fruit powders that the Scenic Fruit Company was generous enough to send me samples of to try in my recipes. […]
Continue readingJason demonstrated this Gnocchi for us first. He started out by telling us we were making a Pâte à choux Gnocchi and I immediately thought dessert! I was going to like this. Pâte à choux is a light pastry dough used to make profiteroles, croquembouches, eclairs, French crullers, and beignets. These are things I could […]
Continue readingThese little Gnocchi are referred to as Pâte à choux Gnocchi because they use a basic Pâte à choux recipe to start the process. We made these in class at the Austin Whole Foods Culinary Center. This is the first cooking class I have ever taken and I enjoyed it immensely. The class, in teams, […]
Continue readingI don’t do all the cooking in my house. When it comes to breakfast, especially pancakes, I leave that to my husband Ken. My favorite are Swedish Pancakes with Lingonberries. I don’t own a Swedish pancake pan and we used to pour the batter in 2 to 3 inch circles (more like odd shapes because […]
Continue readingNow that the Christmas Holidays are over I’m thinking about the perfect Valentine’s Day Dinner and Dessert. I watched them make this Panna Cotta with the kids on Masterchef Australia and it’s so easy and elegant. Panna Cotta is a traditional Italian Dessert and is light and refreshing at the end of a meal. It […]
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