Sooooo . . . I've heard a million times that gingerbread and lemon is a perfect flavor combination, but I didn't really believe it until I was eating a gingerbread slice at Starbucks one day and tasted the lemon note. REVELATION. I will never eat gingerbread without lemon again. (BTW, if you know how I am at detecting "flavor notes" in wine, you ( Read more... )

I recently got a chance to visit ALDI headquarters near Chicago. I've written a couple of posts on the experience, and this one involves how brands create a "screen of expectation" in you that makes you more likely to enjoy (and therefore buy!) their product. This doesn't bother me, but I do like for it to be transparent. I also don't always want ( Read more... )

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This Gingerbread Coffee Cake was probably the easiest dish to prepare for my Make-Ahead Holiday Breakfast Party and also Mike's favorite of the morning ( Read more... )

Neither my mediocre camera or photography skills are likely to generate anything compelling, so I'm going have to tell you about gingerbread ( Read more... )

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I have a "Hartstone Gingerbread Mold.  Until  this morning I had no idea what that meant.  I wasn't sure it was bakewear and not just decoration until I spoke with the company.  It is stoneware, which I'm familiar with, but I've never used a cookie mold before. Obviously I can use it for Gingerbread, but could I use it for sugar cookies or ( Read more... )

So, someone in the EU decided that it would be a cool thing to bake a really big gingerbread to welcome the two new countries into the EU (Romania & Bulgaria - I guess they join as of 1 January ( Read more... )