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Baking

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Hungarian Krémes

Krémes are made up of layers of pure deliciousness and incredible textures. You have pressed sheets of crisp, golden puff pastry with a hefty amount of decadent vanilla custard sandwiched in between.

Making a Store Bought Dessert Into a Fancy Dessert

We've all seen the cases filled with sad fruit tarts, stale cupcakes and cakes that are a bit past their prime. I decided to give a classic custard fruit tart a face lift and turn it into the boujee french dessert called mille-feuille (pronounced meal foyyy, for all of the non-French speakers like myself). It's got beautiful layers of crisp, buttery cookie, soft and creamy vanilla mousse and a bright, tart berry coulis!

Making a Store Bought Dessert Into a Fancy Dessert

We've all seen the cases filled with sad fruit tarts, stale cupcakes and cakes that are a bit past their prime. I decided to give a classic custard fruit tart a face lift and turn it into the boujee french dessert called mille-feuille (pronounced meal foyyy, for all of the non-French speakers like myself). It's got beautiful layers of crisp, buttery cookie, soft and creamy vanilla mousse and a bright, tart berry coulis!
Read More

Making a Store Bought Dessert Into a Fancy Dessert

We've all seen the cases filled with sad fruit tarts, stale cupcakes and cakes that are a bit past their prime. I decided to give a classic custard fruit tart a face lift and turn it into the boujee french dessert called mille-feuille (pronounced meal foyyy, for all of the non-French speakers like myself). It's got beautiful layers of crisp, buttery cookie, soft and creamy vanilla mousse and a bright, tart berry coulis!
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S’mores Macarons

Olivia is back in the kitchen to turn the tables on me, yet again! Today I'm tackling a French patisserie classic—macarons. We layer crunchy meringue cookies with soft marshmallow fluff and lightly bitter chocolate ganache. You'll want some more of these s'mores macarons!!
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Pear and Brie Tart

In my opinion, puff pastry makes anything fancy, and it’s easy to find a good quality one in the freezer section of almost any grocery store. Throw in a couple more store bought ingredients, like jam and a wheel of brie, and really the hardest part of this recipe is very thinly slicing your pears.
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New York Thin Crust vs. Chicago Deep Dish Pizza

Today I take on the pizza question of the century—Which reigns supreme, Chicago Deep Dish style pizza or New York Thin Crust style pizza? Each have their own fervent following, but I've developed recipes of my own (although I had help from Jeff Mauro from Food Network for the Deep Dish crust) to come to my own conclusions on the Pizza Battle of 2022. Check out the recipes below if you'd like to do a battle of your own!
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Food with Friends: Giant Chocolate Chip Cookies

Today I teach my friend and barber, Refi, how to make the world's largest chocolate chip cookie! These cookies use Sarah Kieffer's pan banging technique to create ripples throughout the cookie, creating and gooey center and crisp, buttery edges. Get ready for a cookie bigger than the size of your face!

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