Before I discover the art of participating in a bake-a-long group, I would scout a cookbook book, mark all the recipes that I wanted to try and then would promptly put back the marked cookbook in the shelf and forget about it.Read More
You all know my Italian roots, so it may come as a surprise that as an Italian family, none of us bakers in the family ever made Panettone at home. We all knew that baking this at home was time consuming and even my paternal nonna, who was a very serious baker, would leave it to the pros. Every holiday, she would simply place an order with our local Italian bakery and “voila” fresh, delicious Panettone would magically appear at our home in time for us to polish it off before it even left the pretty wrapping it came in.
This tart almost did not get made. There were so many issues that at one point I told myself to forget it and to move to the next recipe in the line up.
Beside the Key Lime pie, a Pecan pie is the only other pie that I would take the time to eat. The only issue I have with them, is that most of the pecan pies out there are a sugary mess. I usually cannot get pass the first bite, before I have my fill and the rest is forgotten and ends up in the trash.
Almost everyone has a strong opinion about fruitcake. It is one of those desserts that there is no in-between, you will find the “love them” group and “hate them” group in every bunch. For the love them group, it as much a traditional part of the holidays as the tree, the holly and Santa Claus.
Many cultures have a rich, fruit-filled cake that is baked only on special holidays. The Germans have their “Stollen,” the Italians their Christmas “pannetone.” In Russia it’s “kulich,” the Czechs make “vanochka,” to name only a few. Some are breads, with a yeast base; others are cakes. Some have lots of candied fruits, raisins and nuts, others not so much.