Also visit our main website, TheNibble.com.
[1] An elegant two-crust blueberry pie, with a sprinkle of decorating sugar (photo courtesy King Arthur Flour). [2] Cut-outs are an easy way to decorate a one-crust pie (photo courtesy American Pie Council). January 23rd is National Pie Day, a celebration for pie lovers everywhere. Few of us would pass up a piece of…
Continue reading “FOOD FUN: Pie Decoration”
January 22nd is National Blondie Day, a confection also called blond brownies and butterscotch brownies. (To add to the confusion, May 9th is National Butterscotch Brownie Day.) The shape and texture are similar to chocolate brownies, but the ingredients are different. Blondies substitute vanilla for brownies’ cocoa powder. They contain brown sugar instead of white…
Continue reading “FOOD HOLIDAY: The History Of Blondies For National Blondie Day”
[1] Sacher Torte, a classic with the word “Sacher” inscribed on the top. Here’s a recipe from Chic, Chic, Chocolate. [2] The real deal from the Hotel Sacher, which garnishes its cake with a chocolate medallion specifying Sacher Hotel Wein (Vienna) (photo © Hotel Sacher). [3] Another slice at the Sacher Cafe. Note that even…
Continue reading “Sacher Torte Recipe & History For National Sacher Torte Day”
[1] The classic: as American as apple pie (photo © Mackenzie Ltd). [2] Dutch apple pie has a streusel topping. Here’s the recipe from Kraft. [3] Salted caramel apple pie with lattice crust. Here’s the recipe from Williams-Sonoma. [4] Tarte Tatin is an upside-down apple pie. Here’s the recipe from Martha Stewart. [5] Rosette apple…
Continue reading “FOOD 101: Apple Pie History & The Different Types Of Apple Pie”
Eating cookie dough is one of our guilty pleasures. Whenever we bake, we have to double the batch in order to end up with enough dough to produce two dozen cookies. A couple of years ago, when ready-to-eat jars of cookie dough began to dot the marketplace, we tried every brand we came across. Most…
Continue reading “TOP PICK OF THE WEEK: Baked Brand Edible Cookie Dough”
