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A nutritious, easy breakfast is just a crunch away. Photo courtesy belVita. If we reported on all the updates to products we’ve previously reviewed, we’d need another full-time staff. Each year flavors come, flavors go; and on an all-too-regular basis, packaging changes. While we can’t keep on top of it all, here are recent…
Continue reading “UPDATES: New Flavors From Product Favorites”
Yesterday, we explored the history and glories of icebox cake. Today we present the icebox pie Unlike yesterday’s recipe, this one does require a bit of baking—just 10 to 15 minutes in the oven. You make the filling while the crust bakes. Then, into the fridge it goes, to chill and set the filling. This…
Continue reading “RECIPE: White Chocolate Ice Box Pie With Raspberries”
[1] A variation of the original Ice Box Cake: a simple yet memorable combination of chocolate wafers and whipped cream. Here, pastry chefs at Magnolia Bakery took the extra step to pipe the whipped cream around the cookie edges to create a finished look (photo © Magnolia Bakery). [2] A Black Forest trifle. This version…
Continue reading “Make An Icebox Cake – Here’s A Recipe!”
A few days ago we featured the lattice pie crust, a beautiful top crust for fruit pies (and optionally, to decorate tarts, which typically don’t have top crusts). Some home bakers may be wary, not knowing if they have the patience to evenly cut and weave the strips of dough (fear not—it’s really easy). But…
Continue reading “Polka Dot Pie Crust & The Difference Between Pies & Tarts”
Many people think a lattice is the prettiest pie crust. Photo courtesy Completely Delicious via Go Bold With Butter. “A home-baked fruit pie with a lattice crust is a guaranteed crowd pleaser,” says Annalise Sandberg of CompletelyDelicious.com. If you’ve always wanted to make one but haven’t yet, Annalise is here to help with a…
Continue reading “TIP OF THE DAY: Make A Lattice Pie Crust”
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