Monthly Archives: November 2012

Dear Pastry: Italian Anise cookie with icing


In cooking class at my school, we had an International cookie day and my group was choosing and searching and just trying to find the right piece of a recipe. And finally in the end we ended up with Italian Anise cookie. But I don’t think any of us knew what “Anise” was so we just decided to make it. So today, we had a cookie lab and each group was making their country’s cookie and ours was Italy. And when we were getting ready for the cookie and gathering all the ingredients; we learned that it licorice flavor and we all did not like it. Not knowing what it was stupid. We should have searched what it was and if we liked it or not..But none of us did. Except for some people who really didn’t care. When we were finished we had different kinds of cookies shared among our classmates and most them were good some were not good but it was a fun experience to learn and eat other countries’ cookies. I learned that today that I should find out what some of the things that I don’t know before actually doing it. And it was a new experience and something new to try. If I have liked anise I say it’s a good snack to have and the cookie doesn’t turn brown and the inside is like soft bread and cake-like so it’s really good to have with tea or a coffee and milk. In my opinion, it might be a good Christmas cookie to eat with your families and friends. Since it’s almost December and Christmas will be here anytime soon:)

(Recipe to Italian Anise Cookie with Icing)

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Posted by on November 30, 2012 in Uncategorized


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Dear Pastry: Custard Pudding

Few weeks before the month of November started, I was searching for my next recipe to try and I managed to find flan “french custard pudding”. And I wanted to know more about it so I found history on this pastry. And I found that no one knows where pudding actually came from and the British claim pudding as part of their culinary heritage. Also custard is originally developed by the Romans and they cooked binding properties of eggs. Another is that custard was not unique to Europe. Today many of people around the world enjoy eating and making flan or so called custard pudding or egg custard.

When I made my flan I followed the recipe from the youtube video which is at the end of the video and it turned out really well and what is important during cooking is “time”. And if you don’t watch your time then it’s going to be either burnt or to soggy and it will taste like your drinking egg milk.. So always watch time and I think this is a good snack or something that would go well with coffee or milk. When I made this and had my families try it, they also loved and it too and so will you.

To know more about food history go to (recipe at the end of the video)

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Posted by on November 22, 2012 in Uncategorized


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Dear Pastry: French Macaron


French Macaroon (“Les Macarons”)

Last week when I was searching for my next pastry recipe to make, I came along with French Macaroon. It was something new and I never heard of anything like this. So I researched where and how it came along and I found that it actually originated from Italy but it was brought to France and the French court was all over and soon the world. (If you want to read more; the link: ).

These Macaroons are supposedly really difficult and hard to make since they burn very easily and crack and that they must be consumed right away. They could have any flavors or colors and in France there’s a Ketchup flavor Macaroons. (Wonder what that would taste like…) You can have varieties of colors by adding food colorings. And the filling between the two macaroons, you can have anything like fruits, icings, jam, buttercreams…etc.

Macaroons can go well with teas, milk or coffee. And it would be nice to eat with families and friends or for kids after school would be a great snack to have.  It’s too good to eat it all alone so invite some friends and families along to enjoy this pastry.

Recipe for French Macaroons:

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Posted by on November 1, 2012 in Uncategorized


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