free cookies and brownies, of course!
You see, I was invited to a blogger event organized by Frank, who owns a cookie shop called Sugar & Spice just a few blocks away from my house. Those of you who know me must know that an offer like that is a total no brainer, so I said [...]
Yes, it´s that time of the month again, but there´s no pastry cream this time, I kid you not, not even puff pastry or cream puffs. Have the Daring Bakers gone completely mad, you ask, no I say, it´s just that simple was the way to go this time around, and boy are we glad [...]
It seems that most of us are constantly struggling against our bodies… for some reason, hips and tighs refuse to support our cooking endeavours properly, those rebelious bastards! But, not to panick, Lisa and Kelly devised a foodie event to help us all called Salad Stravaganza.
Basically, any sort of salad would do, so the possibilities [...]
I think I might be becoming Brilynn, which isn´t a bad thing at all, but I´m talking about her Dorie obsession here, so I´m a bit worried. You see, the first hurdle of choosing the first recipe from the book was sorted out, and now I can´t stop!
This isn´t good in terms of variety and my hips are screaming [...]
It seems that lately I can´t help but post on a weekly basis. I certainly don´t plan it that way and the cooking part isn´t what´s lagging, it´s mainly the writing part. I´m in one of those life-reassessing stages, so there´s a lot of thinking and pondering going on, but it doesn´t really involve food, [...]
Before anyone thinks I´m taking this everything-must-be-homemade trend a bit too far, I need to clarify
that there are few Indian restaurants in Buenos Aires, non particularly cheap, so I don´t have Indian food delivered to my house, and I have never tried naan bread before. So, you should be warned that the shape and size [...]
Inspired by the why-buy-it-if-you-can-do-it-from-scratch attitude of many food bloggers, I decided to do something I hadn´t attempted before: homemade “dulce de membrillo” (kind of like a quince spread, but presented as a bar.)
Besides being curious about making it from scratch and later using it to make a quince pie, I wanted to have a tried-and-true [...]
