bobbiesbakingblog.com on Kitchen Goddess

Cassis-Cherry Marshmallows, a New Flavor for a New Year

pastrydiva | January 4, 2012 8:03 am This past December Sydney and I created a heavenly Very Cherry Berry Coffee drink. As I sipped on my warm delicious spirited coffee I asked Sydney if she thought we might be able to turn the flavor into a Dreammallow (the marshmallows are so light they taste like a dream). We played around with cherry, red, and black current flavors; the Cassis-Cherry Marshmallows were born. Read More

Growth, Change, and The “Sweetness” of Life

pastrydiva | January 1, 2012 10:46 am As the New Year’s Eve Night approaches I find myself reflecting on the past 12 months and realizing even through the toughest times there was joy. I’ve written only one line and my phone started ringing..It was my 98 year old grandma wishing me and my family a Happy New Year. What a wonderful blessing to have my grandma still with us and willing to share her rich history; she watched the stock market on the 3rd of September reach a record high only to come crashing down on Thursday the 24th of October with a decline of 21%. Read More

Glacé Citron Panettone, Homemade

pastrydiva | December 30, 2011 7:23 am Well the rum soaked dried fruit, the Glacé Citron and Glacé Orange, and the panettone rested overnight; hopefully you are well rested too. It is time to finish our panettone project, but I thought you might enjoy a bit of food history first. Panettone is rich traditional christmas cake/bread. Read More

Panettone with Rum Soaked Glacé Fruit

pastrydiva | December 29, 2011 7:40 am Every Christmas, New Years, and Easter I buy a panettone for our holiday special breakfast; this year I completely spaced out ordering the flavor we enjoy. When Sydney and DF started talking about Christmas French Toast; I figured I could go online and overnight a few. However I found they were out of our favorite flavor, panic began to set in. Read More

Brioche à Tête, The Sweetest of Them All

pastrydiva | December 28, 2011 8:40 am Brioche is Sydney’s all time favorite bread, I remember her gumming brioche prior to having all her teeth; her eyes would widen as she watched me tear the brioche à tête. It was in fact the first laminated dough I taught her to work with. Since that faithful day we have created tarts, muffins, pockets, holiday stuffing at Thanksgiving, Christmas, and of course Sydney’s signature Cinnamon Rolls. Read More

Very Cherry Berry Coffee Drink

pastrydiva | December 24, 2011 9:11 am DF, my husband, brought we a wonderful bottle of Black Forest Cherry Brandy for a recipe Sydney and I are working on; once we tasted the brandy a plethora of ideas began pouring out of our mouths. It was quite the scene, both Sydney and I tossing out ideas at the same time and asking each other to repeat what the other had just recited. Both of us enjoy coffee, espressos, and cappuccinos; we started mixing different types liquors with the cherry brandy and cinnamon. Read More

White Truffles with Cassis-Framboise Ganache, Baby Let It Snow

pastrydiva | December 22, 2011 7:19 am Truffles are one of my favorite guilty pleasures; in fact Sydney was barely walking when she had her first truffle. She adored the truffles so much she shared a truffle with my closest nephew. She proclaimed they were to die for and he must try one. Read More

Happy Chanukah Marble Bark

pastrydiva | December 21, 2011 8:02 am For eight nights the celebration of Chanukah will last, each night a special prayer will be said as the candles are lit. There are total of nine candles, the Shamash is to light the eight candles known as the festival of lights, beginning on the 25th day of the Jewish month of Kisley (the ninth month in the Jewish calendar marks New Year’s in the beginning of November/December. Each night a candle is added; the first night the Shamash is the candle used to light the first candle from right to left, which will burn to the end of the candle. Read More

Holiday Black and White Bark, Sweet We Have Snow Too

pastrydiva | December 20, 2011 7:35 am Holiday time is filled with glistening lights, beautifully decorated towns, and inviting city streets. It also happens to be the time Sydney and I raise the baking bar; it is the time of year we spend hours upon hours designing exquisite desserts that challenge the years past. It is competitively fun. Read More

Glacé Whole Oranges

pastrydiva | December 16, 2011 7:03 am I have always wanted to create the delicate glacé whole orange; the correct and proper instructions seem to be a vaulted secret. There is a wonderful confectionery market in Nice France, The Confiserie Florian; they have almost every type of glacé fruit and maroons glacés(candied chestnuts) each piece is more extraordinary than the other. So it was no surprise Sydney and I wanted to recreate the magic for Christmas. Read More

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