  I am not sure if I have just been lazy or I am really just, too busy! There is a lot going on this week, with squeezing in as much “summer fun” as I can with the MEM, working with FVM, and trying to get ready for a camping weekend. All I can say is,…  Those creative bakers over at Tuesdays with Dorie are at it again and our lovely host this week was Marie at A Year From Oak Cottage and she picked La Palette’s Strawberry Tart. I was excited that this was the choice as I needed a summertime dessert for our Pulled Pork Party. 16 comments beautiful tart! looks like it didn’t last long! Wow, I love that empty cake stand, it’s beautiful! Your tart looks amazing. Hope you have a great time camping- we just got back and while I loved, I’m ready to cook with a real stove again! Looks delicious! your tart looks great! The tart looks great and the plate shows it was! Too bad nobody liked the tart. Wow, look at all those strawberries, a true feast for the eyes for us bloggers. I’d really love to have a piece of that and finally try the strawberry/black pepper combination that i’ve read so much about! I made a strawberry tart too. I love the way you’ve placed the strawberries all free-form in yours. Creme fraiche is a true gift from God, don’t you think? what a lovely mess! The photograph of the gooey plate pretty much says it all. Great job with this week’s assignment. What a tease with the gooey plate! So glad I got to see the real thing! I too loved this easy, summery dessert! Definitely a great tart! I love the empty plate!!! we liked it as well. Its now a part of my tart repertoire. The empty cake plate says it all… Obviously a winner! Mmmm, perfect party dessert! Sooooo easy and delicious. Isn’t easy nice? Yours is beautiful, with all the mounded strawberries.  If you are familiar with Donna Hay, you know exactly what I am talking about when I mention her cookbooks and magazines. Not only is the food styling and photography stunning; but, the recipes are brilliant! I am always looking for good, quick meals that we can whip up in less than an hour during… 1 comment This looks really awesome! We’ve not tried any of her recipes yet, but if you say it’s good, we totally trust you! We have one of her cookbooks that’s sitting in our bookshelf, waiting to be dusted off the delved into.  am in love with the Donna Hay cookbooks and most recently the magazine. We cook a lot of her dishes (one for dinner tonight) very often as they are simple and very flavorful. I had yet to try one of her sweet recipes. Then I ran across this event, HHDD, which is being hosted by… 5 comments Simplicity is a wonderful thing sometimes! These look and sound absolutely lovely! Mmm perfectly simple… with a glass of sparkly wine, now you’re describing heaven to me! I love the pearl sugar decoration. I’m on the lookout for pearl sugar now. Lovely entry! Simple things, right on Donna’s spirit. Thanks for submitting those to HHDD.  When I read on Bri’s food blog, Figs with Bri, a couple months ago, that her cancer came back, I really felt for her and her family. I have never had cancer so I can not say how I would feel if it was me; but, I have had people close to me , friends… 5 comments That’s so great you did that for a fellow blogger, too bad I didn’t see this post until now, otherwise I would have participated. It’s sad to think Bri lost the fight against it [...] A big loaf of homemade Portuguese Sweet Bread (Masa) Donated by Denise and Laudalino. Details at Chez Us. Bid Price: $25. Code: Masa. Shipping: U.S. [...] [...] A big loaf of homemade Portuguese Sweet Bread (Masa) Donated by Denise and Laudalino. Details at Chez Us. Bid Price: $25. Code: Masa. Shipping: U.S. [...] that is so sweet of you. we will write about this in our next post and add it to our list of pizes on the donation page. Attention all readers….I would highly suggest you donate and enter to win this loaf of Masa. We’ve eaten these made by ChezUS and these breads are totally delicious!!! Eat them with some jam and you’ll be in breakfast heaven!  I have been drooling all over the May issue of Gourmet magazine for the past month. Been dying to replicate the cover. Reading the recipe over and over again, in order to get the “slow grilling technique” down to a T. Invited 3 couples over and planned a big BBQ-a-thon. 1 comment OMG, what a crazy day. Lucky there was enough pulled pork for everyone! Those sandwiches look great! We made something very similar to those for our party ….CRAZY…party yesterday!  and you all know what that means, Dorie Time! Due to busy schedules at work and taking a mini-vacation, I have not had a chance to par-take in the weekly baking club – my waist line is definitely Thanking Me! I was bummed to miss the last two weeks as we were making Madelines and… 27 comments [...] gave them a nice toasty and warm taste. As well we got to flambe prunes in Armagnac, this is the second recipe of Dorie’s that I have gotten to flambe and it is a very fun addition to your baking [...] I love it when brownie crusts form. Usually by the time a crudt has formed, the brownies are already too done or dry. These look so moist! They look delicious! Mmmm, my favorite food group. Chocolate. Thank you for stopping by everyone and for your nice comments! We definitely loved this recipe and it will become a favorite brownie in our house! Crazy Good! Looks moist and chocolatey! Great job. Beautiful picture, I never thought of having this with milk, I must try it next time Ulrike from Küchenlatein Crazy moist sounds perfect! I agree with the milk – gotta have it! (and so much easier than making something else to go with it and dirtying up another bowl! chocolate bliss and mini holiday…can i have those too? hehe I thought they were super moist too. I was wondering if I had underbaked them. Yours look delish! Lenny’s got it right… crazy moist describes them perfectly! i’m so jealous that your brownies look so perfect! i had issues w/the crust… love your thick and fudgy brownie. wonder why does mine haveb such an awfully thick crust. haha. it was tasty nonetheless! Ain’t they the best? You have to have the milk. Yours look wonderful Yours look wonderful! The milk is a MUST isnt it! These are definitely ones for sharing. Welcome back! Nice job! Glad you have you back particpating again! Your brownies look so thick and fudgey! Great job! These were definitely chocolate bliss! What a yummy looking hunk of brownie! Bravo! I had to box them up and take them to work, because I couldn’t control myself and I don’t even really like brownies! I love your picture. I agree with you about the big glass of milk. You can’t have a brownie of any kind without a glass of milk. Weren’t these fabulous? I made them on Sunday afternoon and the pan is almost gone. Beautifully moist and fudgy!  we really are mad for macarons, at least the French variety. When we are in Paris, we usually eat them at least once a day. When we hit the Ferry Plaza it is a must to have them at Miette. As well, I like to make them every chance I get or at least whenever,… 3 comments [...] have been trying to perfect the macaron for about 3 years now, two of those have been public. I keep thinking that ’someday’ [...] I’m intrigued by the vanilla bean with hibiscus buttercream, as I had the opportunity to sample wild hibiscus flowers in syrup yesterday, that a friend had bought back from OZ. We had ours with champagne like a kir royale with hibiscus syrup instead of kir. The flower “blooms” at the bottom of your glass! How did you make the hibiscus buttercream? You went all out with your creations! Isnt this a great event? |
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Gorgeous!
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