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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 “TIP OF THE DAY: Polka Dot Pie & The Pie-Tart Difference”
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”
Thanks to a New York City media relations consultant and mom who began baking gluten-free cookies in her home kitchen, Goodie Girl is pleasing palates from coast to coast. Simply put, these gluten-free cookies are addictive. Samples arrived at my door in a box irresistibly marked “Cookies.” The box was packed with Goodie Girl’s brightly…
Continue reading “PRODUCT: Goodie Girl Cookies, Gluten Free”
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