Okay, so having tried Pierre Herme’s Ispahan in panna cotta and granita, I’m ready to bite the bullet and try reproducing the exact dessert I had in Paris. Here’s a photo I took of the original for comparison:
To recap, it’s two macaron shells filled with rose-flavored cream, lychees, and fresh raspberries. Because of the chilling and resting time you’ll need to start these at least a day before you plan on serving them.
After making those Spring Watercolor Cookies, I started getting the urge to indulge my “cute food” obsession by making other kinds of decorated cookies using different techniques. When a friend of mine decided to have a fancy tea party for her birthday, I knew I’d found my excuse. Continue reading
The other day I was hanging out with my daughter and she asked if she could paint something. Now, I could’ve gotten out the craft paint and the paper (and boy, do we have a lot of both), but for some reason that didn’t appeal. So I decided to bake cookies.
How do these two things relate, you ask? Why, we were going to paint on the cookies, of course! Continue reading
It's All Frosting... 