| Apr 20, 2011
At this point, the bridal gown is top-secret, the menus and the wine lists are still hush-hush, yet everyone knows Prince William's wedding to Kate Middleton on April 29 will feature two cakes and exactly what they'll be made of.
Got to hand it to them...
| Apr 19, 2011
| 6:12 AM
Recipe: Two-Nuts Confections “Bunny Bark”
Makes approximately 1 ½ lbs. Bunny Bark
-1 pound white chocolate melting wafers (Wilbur® brand preferred) (substitute milk or dark chocolate wafers as preferred
-1 cup thin pretzel...
| Apr 24, 2011
It's spring, and probably the most welcomed of the season's animals is the bunny — specifically, the chocolate bunny. No mass-produced creatures, these bunnies are made and sold by small, independent chocolatiers and chocolate shops. Grab your...
| Dec 31, 2011
8 oz. Ghirardelli semisweet chocolate
1 cup granulated sugar
1/2 cup boiling water
4 lg. eggs, room temperature
1 cup unsalted butter, softened and cut into tablespoons
2 Tbsps. chocolate liquor, optional
1 Tbsp. vanilla extract
| May 4, 2011
| 6:14 AM
Putch & Buckie’s Baked Goods White Chocolate Cherry Biscotti Flowers
1 c. butter, room temperature
1 c. sugarCream together in stand mixer.
2 teaspoons vanillaBlend well
4 cups flour
3 teaspoons baking powderBlend well
| Dec 27, 2010
| 7:28 AM
Chef Jamie Gwen's "Simplest New Year's Ever!"
Try these delicious ideas, using pantry basics, for an easy and festive celebration. Find more delicious inspiration at www.chefjamie.com
There are many Bristol Farms locations for all of your New Year's...
| Jul 16, 2010
| 11:07 AM
17 W. Campbell St.
Pescado Halibut Sellado con Mole Blanco
(Sauteed Halibut with White Mole)
8 oz Fresh Alaskan halibut fillet
1 tsp clarified butter
salt and pepper...
| Jul 26, 2010
| 5:12 AM
WHITE CHOCOLATE WALNUT ZUCCHINI BREAD
1 1/2 cups flour
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. baking powder
1 cup brown sugar
1/2 cup canola oil
2 tsp. vanilla
2 cups shredded zucchini ( 2 med- large)
1 cup white...
| Jan 27, 2011
I admit it. I've had a lifelong love affair with French toast.
When I was a kid, there was a simple magic to it: The way the soaked bread would puff in the pan, the toast crisping to a rich, golden brown in the hot fat. Fresh out of the pan, the dish was...
| Feb 8, 2011
| 10:15 AM
Sorry, Gertrude Stein, but you got it wrong with "Rose is a rose is a rose is a rose." The flower has a whole new identity: out of the bud vase and onto the plate.
Long used in Persian and Indian cooking, rose is a flavor not commonly found in American...
| Feb 1, 2011
| 7:16 AM
truffle truffle's milk & cookies truffle
2/3 cup heavy cream
1 pound white chocolate broken into small pieces (we use guittard's orinico, 38%, but feel free to find your favorite!)
1 1/2 cups crumbled...