New month, new flavour! This month the Cream Puffs in Venice Flavour of the Month is Trish Magwood’s Dish Entertains: Everyday Simple to Special Occasions. I’ve owned this book for quite awhile now and as is the case with most of the cookbooks I own, I’ve never tried a recipe. …
Blogs / Cream Puffs In Venice
Cream Puffs In Venice
This is the place where I make my food dreams come true as I get closer to realizing my dream of eating a cream puff in Venice. Buon appetito!
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Bring on the Parties!
http://creampuffsinvenice.ca/2008/12/01/bring-on-the-parties/ -
Her Best One Yet
http://creampuffsinvenice.ca/2008/11/30/her-best-one-yet/Often, when I’m together with friends or family, and the topic turns to food (when doesn’t it turn to food?), we find ourselves inevitably discussing food shows and cookbooks. Whenever Giada De Laurentiis’ name comes up, the reaction is interesting. …
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Caramel, I’m Still Your Daddy (or Mommy)!
http://creampuffsinvenice.ca/2008/11/29/caramel-im-still-your-daddy-or-mommy/Early on in my blog career, I wrote a post about conquering my fear of caramel. I received a very thoughtful and helpful comment to that post from none other than Shuna Fish Lydon, the chef behind one of the most accomplished and informative blogs out there: eggbeater. …
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The Real Crepe Cake
http://sillijilli.tumblr.com/post/62528754The Real Crepe Cake
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SANDY'S EVERYDAY ART
http://sandy-everydayart.blogspot.comCREAMPUFFS IN VENICE
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Cafe Nay Nay
http://cafenaynay.blogspot.comCream Puffs In Venice
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ReTorte
http://retorte.blogspot.comll smooth sailing. I decorated my cookies with royal icing made with 1 egg white and enough icing sugar to make an icing that can be piped easily through a small tip. The red and white sugar decorations are from Wilton. This month, I am hosting Magazine Mondays while Ivonne takes a break. Joining me today with an absolutely decadent-looking recipe is Debbie of Taste of Sweetness and her Krispy Kreme Bread Pudding with Espresso Whipped Cream -totally drool-worthy! Check it!
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The Crepes of Wrath
http://thecrepesofwrath.wordpress.comCream Puffs in Venice
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Blondie and Brownie
http://blondieandbrownie.blogspot.comwas everyone making cheesecake pops? What was going on? Clicking through I discovered that these people were all members of a group called the Daring Bakers. The Daring Bakers started in November of 2006 when Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice decided to challenge themselves by baking pretzels for the very first time using the same recipe. They each went ahead and posted about it. And it grew from there. Today there are thousands of Daring Bakers around the world who challenge themselves every month with a new r
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Welcome Back Cooking Mojo, Welcome Back Daringness!
http://shouldyoueatthat.blogspot.com/2008/11/welcome-back-co...on my feet again... I've posted more this month than I have any other month since I started this blog and I have been loving every minute of it... I haven't participated in a Daring Bakers Challenge in a very long time, and I want to thank Lis & Ivonne for being so patient with me. Now I am back and as daring as ever! Thank-yous must also go to this months host Dolores of Chronicles in Culinary Curiosity and her wonderful co-hosts Alex from Blondie and Brownie
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Tartelette
http://tartelette.blogspot.com"bubble caramel", a caramel technique that makes me giggle everytime I use it, although be careful as you "play" with pouring hot sugar syrup over alcohol to create the bubble effect. Thank you Lisa and Ivonne once more and our wonderful hostesses! Check out the rest of the Daring Bakers and their fantabulastic creations here.
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daring bakers: caramel cake with caramel, caramel, and caramel
http://jenyu.net/blog/2008/11/29/daring-bakers-caramel-cake-..., ably assisted by Alex of Blondie and Brownie, Jenny of Foray into Food, and the always amazing Natalie of Gluten-a-Go-Go for the alternative bakers. I also want to thank our lovable Daring Baker founders: Lis and Ivonne, who continue to inspire and keep us in line! adding water to the caramelized sugar stirring the syrup down While I love to caramelize sugar, I adjusted the recipes to include a little cream of tartar to stabilize the sugar. At my
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GOURMANDE JE LE SUIS!
http://blogueencore.wordpress.comCream Puffs in Venice
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What this blog is about
- apples
- christmas
- cookbooks
- cookies
- cookies and bars
- crepes
- crespelle
- cupcakes
- dessert
- flavour of the month
- italian food
- pies and tarts
- preserves
- sugar high friday
- sugar high fridays
- tarts
- thanksgiving
- bread
- cake
- cakes, cheesecakes, cupcakes and muffins
- caramel
- daring bakers
- dessert and pastry
- figs
- ice cream
- italian sweets
- magazine mondays
- the travelling cream puff
- tomato
- treasured family recipes
