Cocoa Powder

Cocoa powder. How much do you really know about it? What is the difference between natural and dutch process? When should you use which? King Arthur Flour posted an in depth look at cocoa powder this week. It answers all those questions and does a great job comparing six kinds of cocoa powder in several…

One Bag of Very Ripe Persimmons

One of the great benefits of shopping at the farmers market is generally around the time something is going out of season. My particular favorite time this happens is at the end of tomato season… I’ve found good heirloom tomatoes for $1 per pound! You also see this happen often with fruit crops where the…

Vanilla Wafers

I found myself in a situation last week when making the Swedish Sugar Cake. I kind of did that thing you are not supposed to do and didn’t read through the recipe. So come time to make the cake I didn’t have any vanilla wafers on hand. Now for some reason I was being particularly…

Swedish Sugar Cake {Sokerkaka}

It is definitely feeling like it is time to move forward in The Great Scandinavian Baking Book. With cookies and little cakes thoroughly sampled, cakes and pastries seem like a good transition. So I jumped in with the very first recipe in the cakes section, Swedish Sugar Cake. But before I could make the cake…

Swedish Walnut-Cinnamon Cookies (Kanelkakor)

I made these pillowy cinnamon cookies several weeks ago during a gloomy day. They are a soft humble cookie. No flashy ingredients or chocolate falling out. Just a good butter dough, some cardamom, and a whole lot of cinnamon. I found the recipe in The Great Scandinavian Baking Book by Beatrice Ojakangas. I really do…

Petits Fours: Icing

Pourable sugary goodness. Things are about to get a bit messy, but what is cooking without a little mess?

Petits Fours: Filling & Stacking


With our cakes and filling prepared, we can now move forward with cutting, filling, and stacking our petits fours. While these next steps may look a little intimidating, they aren’t. You will want to start by pulling out one your frozen cakes (two if your are making these for a large group). It needs a…

Petits Fours: The Cake

The heart of petits fours is the cake. While you can use a variety of different cakes, I went with a good old traditional yellow cake. This is a light (when not over mixed!), sturdy cake that comes together quickly and can be used for an array for dessert bases.

Women’s Coffee and an Introduction to Petits Fours

Once a month the women of my church gather for food and fellowship for what is known as “Women’s Coffee.” Our hostess Lynda, graciously opens up her home and her kitchen to provide a warm, inviting, safe, “feels like home” environment. But Lynda’s gift of hospitality doesn’t stop there, she also provides us one of…