This Brie En Croute with Figs & Rosemary might be better suited to Fat Tuesday (emphasis on the "fat") than Ash Wednesday, but it's fantastic. It's a warm, heavenly mess of gooey and sweet and buttery and crisp -- and since it's simple to put together but comes out looking fancy, it'd be perfect for a party or nice dinner ( Read more... )

These puff pastry stix are sparkled with cinnamon, sugar, and buttery cinnamon chips. They're simple to make ahead and chill in the fridge overnight. Pop them in the oven in the morning and drizzle on some sweet eggnog glaze for a quick, festive breakfast ( Read more... )

Something totally awesome just happened. Willow Bird Baking was featured in a lovely article on the front page of my local newspaper, The Charlotte Observer. What an amazing experience ( Read more... )

I'm a little delirious, having just driven 9 hours to Orlando, but apparently not too delirious to tell you about apple tarts. Or maybe writing a blog post about apple tarts just now proves that I AM too delirious. I can't decide ( Read more... )

If you're still looking to use up the last of summer's tomatoes, I highly recommend this tomato tart. The recipe is from one of the Canal House Cooking volumes, which I'm totally addicted to.

It takes 5 minutes to put together and 30 minutes to bake. Makes for a really lovely lunch or can be sliced up as an appetizer.


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This month's Daring Bakers challenge was very intimidating: The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.Essentially, we had to make homemade puff pastry cups ( Read more... )

Here are the recipes for danish, puff pastry and that red velvet cake that I posted last week! Sorry for the delay!

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( seeing through my camera lens )

Even if it's 90 degrees here, I can still pretend that it's Fall in my kitchen

So, I acted like a good little housefrau today and slaved over a hot cutting board and stove to make my very first from-scratch Chicken Pot Pie.

And then when I was congratulating myself on making my very first from-scratch Chicken Pot Pie, my husband says "It's not all ' ( Read more... )