Dessert Archives – Page 2 of 3 – Cooking With Vinyl

The food: Starting a food blog has its perks. For example, I recently attended a culinary class sponsored by Mann’s. There were about a dozen bloggers there, drawn by the promise of learning some cutting skills and a few recipes (oh, and receiving a copy of The… The food: A lot of the food I make for this blog is the product of me wanting to learn something new. I’ve never made truffles, but I love chocolate. I mean, I really love chocolate. After some reading, I realized truffles are pretty damn simple to make. Melt… The food: Macaroons started as Italian almond meringue cookies and, when they came to France in the 1500s, evolved into colorful stuffed sandwiches. While I like that classic cookie, I much prefer the chewy goodness of a coconut macaroon. Jewish chefs adapted the… I make no secret that I’m a novice in the kitchen. After two decades of making little more than tacos and spaghetti, I really focused on learning to cook about 2 years ago. My skills have greatly improved, but I have a long way to go before I’d ever feel… The food: Cheesecake—especially the classic baked New York style—is a true crowd pleaser. Its rich, creamy flavors appeal to most tastebuds, and both the taste and the appearance fool people into thinking it is difficult to make. In fact, it’s a relatively… The food: Brownies are either great or awful, and most of that depends on personal taste. People who like their brownies cakey rather than gooey are probably good people, but I just don’t understand them. For my money, a brownie shouldn’t bother calling…