How Old is Your Cookie Dough?

I learned something new today.  Chocolate chip cookie dough, and most likely other similar cookies, benefit from being aged at least 24 hours before being baked.
Quest for the Perfect Chocolate Chip Cookie
I found this to be an entertaining and informative article.  However, there is one thing that I would change with the recipe.  Instead of [...]

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A Tale of Two Ice Creams

So, you’ve heard me talk about my iced milk idea and some of the samples I’ve received to help me in that quest. Well, I am happy to report that I have successfully formulated a recipe for it. The result is a smooth Philadelphia-style ice cream that has almost no discernible sweetness, disappears [...]

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A New Blog is Found

I found a great new blog called Playing with Fire and Water. I’m not sure who the blogger is since her about page doesn’t actually say anything about her. No matter. She has been doing some interesting things with methylcellulose and posted a great summary on its uses and properties –
playing with [...]

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I Love Samples

It is amazing what you can get just by asking nicely.

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Iced Milk

What does “Iced Milk” make you think of? Does it conjure images of waxed cardboard cartons of cheap off-brand ice cream? What if it was on the menu like this –
Cookies and (iced) Milk
Warm Chocolate Chip, Peanut Butter, and Oatmeal Cookies with Frozen Milk
This is a dessert concept that I’ve been kicking around [...]

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Milk Chocolate is Growing Up

This is an interesting article from the NY Times. My Seattle hometown favorite, Theo Chocolate, is quoted for the piece.
Dark May Be King, but Milk Chocolate Makes a Move
My favorite milk chocolate is from Michel Cluizel, the Grand Lait. It has a delicious creaminess that finishes with a well-rounded caramel undertone. I [...]

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