Sep 1
You know I have a bit of a pie mania. And a walnut craze. And a bit of a maple fixation. And while baking a sticky toffee pudding, the buttery caramel I discovered now has a way of entering my recipes somehow. Read more
She looks like a sugar plum!
The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.
