Baking a naturally red velvet cake that contains no artificial food coloring was quite an interesting foray. I do bake with food coloring every now and then as I love the convenience and wide range of pretty colors. But once in a while you want to test if something is possible, and this is one such instance where I wanted to see it for myself.
There is something heartfelt about giving a home baked treat to convey best wishes or thank you; take that a step further by actually baking your message onto a chocolate roll cake and your unique present will surely be appreciated.
Baking these French macarons using the Italian meringue method is as much fun as it is a pleasure eating them. Once you’ve made them, you will almost certainly want to make them again and again. There’s something about macarons that you just can’t get enough of.
I wanted to use pink chocolate to coat no-bake cookie dough truffles, but I didn’t have any oil-based or powdered food color to tint my white chocolate. I had to think of how to tint white chocolate pink naturally without using food coloring so I took stock of what I had at hand.
This delicious pretty in pink potato salad mixed with apples gets its natural color from red beets. It’s a simple and easy recipe to prepare and definitely something to think about for that Valentine’s Day menu. The apples make it lighter than a traditional all-potato salad.Read More →
Well, what have we here—a naked chocolate cake filled with raspberry marshmallow buttercream frosting. I do recall not three weeks ago someone talking about resolutions, dieting and all that jazz. I haven’t forgotten. In fact, I have a couple of healthy ideas up my sleeve. Really. Folks, you’ll have to excuse me when I succumb to this urge to create something sweet just for the sheer pleasure of baking and creating. If you’re on a diet, just take the cake for whatever entertainment it provides, or make a mental note of it as something you might refer to for a special occasion. So now on to the cake. Read More →