Ginger Infused Carrot Cake

Carrot cake

Yet another food magazine hit the newsstands in France last year, this one being dedicated entirely to baking and sweets. Fou de Pâtisserie is different in that top pastry chefs as well as up-and-comers in France and from around the world generously share some of their recipes. This is a fantastic magazine for those who would like to know any and all things about the world of French pastries. Not only does it showcase the artistry of French pastries and their historical origins, but each issue also offers readers a glimpse into the careers of the masterminds behind the gorgeous creations through interviews that reveal how they got their start, what motivates them, their style, etc. The magazine also comes chock full of tutorials of basic techniques.  Though recipes of the hautes pâtisseries featured can be daunting, simpler recipes for classics, such as eclairs and muffins, are also included for amateurs with limited skills like myself.
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Ginger Infused Carrot Cake

ms Janstch-inspired scones

sconesThough I got rid of most of my belongings before moving here, I made sure to make some room in my suitcases for a few keepsakes that would remind me of home and my family and friends back in the US. One of the goodies that I brought with me was Ms. Janstch’s scone recipe. My good friend, Mrs. Moline, whose social reach is more expansive than I could ever imagine, introduced me to a whole host of lovely ladies back in Austin, TX. Ms. Janstch was among these lady friends. She graced us with dozens of scones at a lady’s potluck brunch one Sunday. Her scones without a doubt were the star of the brunch and I just had to have the recipe before leaving. Luckily, Ms. Janstch was gracious enough to share her recipe with me. I have since adapted her recipe to my own kitchen and tastes. Ah, the nostalgia invoked each time I make these lovely scones!
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ms Janstch-inspired scones