30th Recipe: Bourbon Eclairs

This recipe is pretty self explanatory. Eclairs. With bourbon pastry cream. The only difficulty with this recipe was using the chocolate transfer sheets for the pretty tops. Here is what they should look like….. You can buy all types of designs. I decided to keep mine close to the original recipe’s design. I do thinkContinue reading “30th Recipe: Bourbon Eclairs”

26th Recipe: Sunset on the Boulevard

Let me start off by admitting that I changed this recipe. It was a tart made with almond,(gee, the French use a lot of almond!) lavender, and grapefruit. The problem was the grapefruit. It shows my age, but frankly everyone I know is on blood pressure medication, or heart meds; and most of those, (includingContinue reading “26th Recipe: Sunset on the Boulevard”

25th Recipe: The Ricky Ricardo

Honey, peaches, and pecans–how can you go wrong? Well this recipe was a lot of peoples favorite. Slightly too sweet for my taste, but it was balanced nicely with the peaches. Here’s the pic…. The base was basically a pecan pavlova…a meringue baked so it’s crisp on the outside and soft on the inside. PecansContinue reading “25th Recipe: The Ricky Ricardo”

21st Recipe: Cherry Bomb

I was so excited to make this recipe…I had always wanted to do a “mirror glaze”, and this made this cake visually stunning. The balls are chocolate covered with edible gold leaf. The author suggests floating the gold leaf on water, then plunging the chocolate ball into it and underwater. Easier said than done. JustContinue reading “21st Recipe: Cherry Bomb”