I recently had the pleasure of visiting Louisville, Kentucky for a conference. When I think of Louisville, I think of Southern hospitality, the Kentucky Derby and Churchill Downs, and of course … Kentucky Bourbon. Those Kentucky-ites love their bourbon and use it in every kind of food imaginable. One of the all time favorites is … Continue reading »
This glaze is one of the components of the Kentucky Bourbon Ball Petit Fours I made for the August 2010 Daring Bakers Challenge.
A Swiss Roll Cake is a thin rectangular cake made in a jelly roll pan that you fill with some kind of creamy goodness and roll it into a log shape. They are the basis for some wonderful desserts like the Buche de Noel. I had never made one of these before and thought it … Continue reading »
The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard. One of the things that was so much fun (and challenging) about … Continue reading »
I love a good chocolate mousse though usually find them too rich to eat much of. This mousse, made with mascarpone, dark chocolate and Grand Marnier was outstanding but I would probably make a traditional mousse instead of the mascarpone mousse next time. I did have some problems making the mousse. It completely broke apart … Continue reading »
