Fried Croissant Poppers

The Cronut/Donut/Croissant craze is still going strong. I’m not surprised  though because donut and croissants are delicious. A hybrid can only be more mouth watering delicious right? I’ve seen a few recipes on other blogs but they were made by pros or pastry chefs. I decided to add my spin on it into the frenzy!


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Peach Tempura

Peach Tempura

The first thing I bookmarked from The Perfect Peach was the recipe for Peach Tempura. I love this fruity spin on an old Japanese classic. It’s very fresh and easy to make as well. A fun after work or school snack. Sweet and hot on the inside and crisp on the outside.


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peach cover

There have been plenty of fad cookbooks out there and I have reviewed plenty of them. Some of them have been fun and fabulous and there have been others that failed to meet expectations. The Perfect Peach is one I can completely get behind. This book review is just in time too! It’s going to keep you inspired all summer.


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DIY Dunkin Donuts Butter Pecan Iced Coffee

People in New England love their DD (Dunkin Donuts). At least where my sister lives in New Hampshire the DD’s outnumber Starbucks about 5 to 1. It’s a good thing that I don’t’ live in America right now because I am a little addicted to the coffee at Dunkin Donuts. I love their pumpkin syrup. When I went this spring I had numerous cups of their Baskin Robbins line, namely the Butter Pecan Coffee.


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Duck & Waffle Doissant

The Cronut made by now famous NY pastry chef Dominique Amsel has become a worldwide phenomenon. It sounds so delectable. The rich buttery flakiness of croissant combined with the deep fried sweetness of a donut, what’s not to love? Since I live in London I doubted I’d be able to get my hands on one but I’ve been keeping my eyes open for recipes online.


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