My son made me this rolling pin at school. I love it!
This was a straight forward tart. I love that it is not too sweat it is just perfect. It reminded everyone of a Bounty bar only better. I got good comments on how smooth the chocolate was just like store bought. I made all the components the same day I served the cake and Dorie is right. The tart shell is best the day it is made. Always trust Dorie.
Maybe not the best of pictures but was this ever good.
Every one loved it. We have profiterole as our Christmas Eve dessert. I was not sure the filling would be nicely received as it is not traditional but no complaints. I made the dark chocolate sauce to go with it.
All in all I would do this one again.
First time I make Gateau Basque and first time I make a pie with a cover.
I used apples, pears, pecans, oranges and dried cranberries for the filling and I also used the ginger.
The filling was on the stove for close to 20 min and the liquid did not evaporate, there was just more and more liquid so in the end I used a strainer.
My family would have liked some whipped cream with the gateau and I agree with them. My DH did not like it as he does not like spices in his cakes so note to self no ginger. The oldest complained that the cakes for this blog do not have enough frosting. Well we are baking french style and there is not much frosting.
I took this cake to work where it was appreciated!
This was easy to make and very delicious. I have said it before I only make cookies for Christmas so having cookies in July is a bit strange for me. Specially since I make this kind of cookie every Christmas, they are my DH favorite. Being french and all he loves butter and vanilla.
This was so good. I did buy frozen haricot vert and I did not have any fresh parsley so I used dried, all the same it was delicious.
I could not find the ingredients needed for this recipe so I did not make the cassoulet myself.
I did however buy one ready made from the new french shop in town.
I have never tried cassoulet before so I was excited to try it.
I heated the contents in a bain-marie as the sales person suggested.
Does not look were pleasant
Not so much an eye candy.
I thought it tasted good but my DH found it a bit bland. I will try it again if I see it on a menu in France so I know how a good cassoulet is suppose to taste like.
I made this soup just for me and took it to work and had for lunch for a week. I loved it and specially the horseradish cream. I did not offer it to my DH, he would say it was to bland. He persisted and what do you know too bland for him.
I love the packaging for the horseradish it has not changed for many many years.