Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Entries Tagged as 'Desserts'

Guest Blog Post: Ingeborg Simpson

December 16th, 2009 · 17 Comments

The Scottish Empire Biscuits traditionally have maraschino cherries on top (either halved or quartered, and usually made a bit bigger), however, I didn’t have any maraschino cherries, and quite frankly, I don’t like it too much, as the cherry liquid, even after drying them, always gets into the icing.

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Tags: Baking · Bread · cookies · Desserts · Guest Blog Post · Holidays · Recipes

Bûchettes de Noël

December 15th, 2009 · 18 Comments

The name of these cookies derived from the “ettes” meaning little logs, and is a miniature version of the classic cake, but made with a cocoa infused meringue.

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Tags: Desserts · Holidays · Recipes

Meringue Mushrooms

December 14th, 2009 · 18 Comments

This recipe calls for superfine sugar, which is not the same as powdered sugar, but granulated sugar that is of a finer grain than normal sugar.

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Tags: Baking · Desserts · Holidays · Recipes

Christmas Wreath Cookies

December 11th, 2009 · 20 Comments

In particular since I did not get any formal pastry or dessert training other than one introductory class in 1983 during my apprenticeship, most of my baking has been self taught or from cookbooks, such as Rose’s. Apprentices are given the choice of going the culinary route or the pastry route, thus I chose the culinary route.

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Tags: Baking · Desserts · Recipes

Christmas Rocky Road Heavenly Hash

December 4th, 2009 · 20 Comments

Make the Rocky Road and refrigerate to set. Don’t add the confectioner’s sugar yet, but cut into bars, then store in an airtight container in a cool place for up to 1 week. Decorate with confectioner’s sugar and edible glitter about 1-2 hours before serving.

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Tags: Desserts · Holidays