What the heck is dual-mode stenciling, you ask?! (So sorry – it’s the former engineer in me who loves to make up pseudo-scientific names to explain cookie decorating techniques!) Anywho . . . it’s a term I coined (I think)
Yum! Here’s my Rhubarb-Ginger Compote all souped up in a sour cream streusel coffee cake! (Betcha can’t say that three times fast.) Enjoy it warm from the oven; cooled to room temp and cut into big, satisfying slabs; or reheated with
Vacation is for keeping it simple with easy and versatile dishes – especially when you spend your work week decorating lavish treats as I do. After a strictly enforced four-day hiatus from cooking during a recent holiday in Maine, I
High on spice yet relatively delicate in texture, this dough is perfect for 2-D cookies and small-scale 3-D construction projects. It also spreads less than my Signature Sugar Cookie Dough, making it more suitable for tight-fitting angular constructions
When seafood goes straight from the water to your local market – as it does on my island home-away-from-home in Stonington, Maine – resist the temptation to dress it up with fancy sauces or dips or lots of mayo and other gunk. Instead, let its essence of summer sing out loud and clear
Recently I’ve heard some trepidation about modeling chocolate expressed within my circles on the internet. But, truly, there’s nothing to fear about this quick and easy two-ingredient recipe. Plus, it’s really tasty, much tastier than
Hey, have you mastered semisweet modeling chocolate yet? If so, it’s time to advance to the white chocolate version. As yummy as the semisweet recipe is, it has its limitations – like it’s impossible to tint! So when I’m in need of a really tasty modeling medium and the flexibility to add color, I turn to
Lovely for Easter, May Day, or Mother’s Day, these baskets are made from contoured cookie dough covered with frosting sheets. Simply swap out what’s tucked inside to adapt them to a particular holiday! To see the video version of this tutorial, click here.
Super creamy and not cloyingly sweet (like its American counterpart), my Italian Buttercream lets flavor shine over sugar, and is the best icing I’ve found for smoothly icing cakes. It’s also my go-to icing whenever I want
If you hadn’t already gathered, I have a sweet spot for 3-D cookies that resemble things you never thought they could be – like these holiday cookie crackers filled with candies and special messages. I originally designed them for party
Because I often spend the bulk of my work week decorating reaaally detailed cookies, I like to unwind when it comes to other baking, especially during the jam-packed holidays. This season, I did a quick version of my Nana’s Gingerbread Cake,
How did you ring in the New Year? I did it with hubby and a colorful clementine cocktail! The candied citrus rounds not only add a festive note (I love how they sparkle in the right light), but they can also do double-duty in other dishes. In the past, I’ve
You might be dreaming of a white Christmas, but I prefer the traditional red and green – for decorating, that is! These colors cheer up even the dreariest of winter days; they’re naturally found in nature, which often means cheaper,
Think out of the box – and off the plate! I love the element of surprise that comes from cookies presented in new and different ways, like these 3-D Christmas stockings filled with cookie lollipops, candies, and other treats. Inspiration
Create a sensation this Christmas with these easy-to-decorate Santa faces inspired by clip art of vintage images. All that’s required are the images (as a guide or to trace), edible marking pens, and some Royal Icing for simple borders and embellishments. Looking
With all the turkey consumed between Thanksgiving and New Year, the world needs a condiment that breaks from the same old cranberry sauce-tradition! This recipe – a mildly hot, reasonably tart, crunchy-creamy blend – was born of a lucky experiment
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