These are coconut marshmallows with edible glitter; made for Double Crown’s New Year’s Eve party.
Setting up for a Donna Karen food event.
These Cinnamon Buns, which were made by my boss, Chef Ryan Butler, are filled with lardon bits and topped off with a miso caramel.
Here’s a cake I just worked on this past Sunday for a 4 year’s old birthday party.
For this cake I picked a vintage barbie cameo instead of a more modern Barbie image. (Much more my style of cake design.) Hope you like it.
I have several new cake orders over the next few weeks. One of them is for a very intimate May wedding. The bride picked “wisteria” for her colors. The images below show my thoughts and ideas of cake designs for the wedding.
Today I baked banana whoopie pies with my kids (students). I taught them never to be shy when adding the cream cheese frosting.
These cookies were tasty in flavor, but the texture was slightly delicate. If I make these again I’d probably pipe out the frosting first as some cookies broke during the process.
Banana Whoopie Pies with Cream Cheese Filling
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana
1/2 cup greek yogurt
3/4 stick butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
16 ounces cream cheese
1 1/4 cup confectioner’s sugar
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
1. Sift flour, baking powder, baking soda, and salt in one bowl, set aside.
2. Beat butter and both sugars until light in color.
3. Add in sour cream, banana, egg, and vanilla extract.
4. Pour flour mixture into banana mixture. With a rubbber spatula, gently stir just until combined.
5. Drop batter by the heaping teaspoonful onto parchment. Leave about one inch of space between cookies.
6. Bake for 10-12 minutes. Let cool and pipe cream cheese filling onto half of the cookies. Top with remaining cookies…Enjoy!
Lemon mascarpone tarts were yummy and simple to make. Although I wish the filling was more of a custard texture than cheesecake.
I know, I usually make desserts — but having a good friend that is a farmer at the best vegetable farm on the East Coast, I had to share. These greens were combined with this odd looking blood orange I found at my grocery store. I mean, really, have you seen an uglier fruit? Plus, check out that 1/2 inch pith!
My friend Hubert is a farmer at Windfall Farms and he brought us these beautiful winter pea shoots. He said the best way to eat delicate greens likes these is to simply dress them with olive oil, salt, pepper and lemon juice — and of course, enjoy. In addition to the blood orange segments, I also added a shaved parmesan cheese. The dish was very crisp and refreshing, and the greens were, well, just damn good. If you are in the New York area I suggest strolling through The Farmer’s Market in Union Square and tasting these lovely greens.
PHOTOS: Danielle Bilton
You can find Windfall’s lime green school bus every Wednesday and Saturday at the Union Square greenmarket.