| Feb 10, 2012
Total time: 1 hour
Servings: 2 dozen cookies
Note: Adapted from Milk on Beverly Boulevard. Milk serves the cookies garnished with a sugar glaze (3 tablespoons water heated with 1½ tablespoons each corn syrup and fondant in a saucepan until combined,...
| Oct 20, 2009
| 2:49 PM
Santa has always had a monopoly on the good cookies. But it took Julia Usher a while to ponder the bigger issue: Why should the winter holidays get all the gingerbread? And why should something as deliciously fun as a cookie exchange be relegated to...
| Jan 25, 2009
Marie Louise Bistro, the new restaurant in the building that once housed Gampy's, is the Greta Garbo of Baltimore restaurants.
I'm not saying its owner literally shuns publicity, but I did leave messages for her several times at Marie Louise Catering...
| Dec 19, 2008
Better PA unearthed a local gal with a hidden talent. Fancy fondant cake making. She started making these cakes in her home for her daughters' birthday parties and taught herself how to do it. Today she introduces the use of fondant icing to us....
| Jul 1, 2009
| 8:01 AM
A Slice of Summertime
Recipe Courtesy of Wilton Brands
Makes about 12 servings
- 1 package (18.25 oz.) white cake mix
- 1 3/4 cups cubed seedless watermelon (about 16 oz.), pureed or 1-1/3 cups water
| Apr 6, 2010
| 3:06 PM
Flowers, cake, dresses, cake, honeymoon, cake.
They have come a long way since those 1970s and '80s creations of plastic staircases and fountains spewing water dyed to match the bridesmaids' dresses. (Now please don't take offense if I have just...
| Mar 30, 2010
WGNO - Easter is this weekend, but is your basket ready? There are plenty of places where you can still "hop" over to and pick up some tasty Easter basket goodies!
The Easter rush has hit "Be Sweet Cupcakes" on Magazine Street. The bakers are busy...
| Apr 19, 2006
First, a French friend brings a spectacular homemade dessert to dinner. It's a Paris-Brest — a large ring of choux paste sliced horizontally, filled with praline pastry cream and whipped cream and topped with toasted almonds. Next, Thomas Keller...