Saturday, February 18, 2017

Vegan Desserts on Wendy Williams!

In case you missed it, I was on Wendy Williams making vegan desserts from my book Let Them Eat Cake.

For the recipes, click HERE.

And ERMAHGERD! The first class at SUGAR GLIDER KITCHEN launches exactly one week from today! If you're in the Hartford, Vermont area and want to learn how to make PERFECT PIE (and who doesn't?), sign up now. 

Monday, February 13, 2017

Sweet Valentine's Day Treats from the Today Show

I spent another great morning sharing some of my favorite Valentine's Day treats on the Today Show. It never gets old. This time, we made surprise inside cookies and some insanely decadent yet simple truffles.

You can watch the segment here and enjoy the recipes by following THIS link for the cookies and THIS link for the truffles.

Friday, January 27, 2017

SUGAR GLIDER KITCHEN: the place to learn to bake

It's been a wee bit quiet here on this site. For that I apologize. But I've been baking up something fabulous. I've been converting my commercial baking space in Vermont into a classroom. I have loved teaching at King Arthur Flour enormously (I'll continue teaching my classes there and at other venues across the country) but I don't get to do it as often as students, or I, would like. Enter:  Sugar Glider Kitchen. Go check it out to see what the experience is all about.

I'm offering small classes of up to 12 people in all things baking. The first classes start on the week of February 22nd, my mom's birthday. I couldn't think of a better time to start the venture. To go straight to the class schedules, click HERE

You'll find everything from macaron to croissant classes but I'm also offering classes for beginners as well. Starting in April, I'll offer a Baking 101 class at the top of the month. 

I'm also offering private classes for parties of 8-12 students. Email or fill out the contact from on to set up your private class.

Macaron Class

Sunday, December 11, 2016

December's here!

Happy December! Just wanted to update you on my teaching schedule. I'll be at Stonewall Kitchens in Maine, January 6th and 7th. Learn Quick Puff and Choux! Click this LINK to go to the Stonewall site to register.

And here's a little project I worked on for my favorite little boy.

Pic by Raymond Prado

Pic by Raymond Prado

Pics by Raymond Prado


Tuesday, November 22, 2016

Happy Thanksgiving!

Hello sweet people. I hope you're doing well. We've already had some snow at Freegrace and we are so ready to hunker down and get cuddly. But sometimes I have to travel outside of my beloved Vermont and there's no better reason than to play with my friends at the Today Show. Even better? Getting to conspire on some cake shenanigans with Duff Goldman. We put together a pie cake that we could live with and actually enjoy (because so many of the other versions are abominations).

If you missed it, you can watch the segment and get the recipe here!

Thursday, October 13, 2016

Better Homes and Gardens, October Feature. An inside peak at the making...

If you haven't pick up a copy of this month's Better Homes and Gardens, RUN don't walk and get one to see all the Harvest/ Oktoberfest fun from Freegrace. 

I share everything from my Bavarian soft pretzel recipe to drunken chicken to Helga's potato salad. And to finish it all off? Plum tart. 

To get a taste, watch the video for an inside look at the feature (and get a glimpse of our maples in full fall colors. Such showoffs).

Sunday, October 9, 2016


We had a special guest join our Sunday session today, Tate of the famous Tate Pie (as seen in my book Pie It Forward).
To be honest, I switched it up a bit and made chocolate cream pie instead of chocolate mousse pie since she'll be traveling with it back to school on a bus AND a train but delicious nonetheless. And it's still chocolate.

If you miss the live tutorial, here it is along with the ingredient lists.

For the pastry

(I misspoke at the top of the pastry section of the video, saying I was doing a book turn and immediately fixed the error by continuing by correctly stating that it was a letter fold, not realizing that I'd even uttered book fold. To clarify, a letter fold as demonstrated is the correct technique!)

1 pound all purpose flour (I use King Arthur All Purpose)
1 pound unsalted European butter, cooler than room temperature
1/2 teaspoon salt
3/4 cup ice cold water

For the ganache

8 ounces bittersweet chocolate (at least 60%)
1/2 cup heavy cream
1/2 ounce unsalted butter

For the chocolate pastry cream

1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1/4 cup cornstarch
pinch salt
5 egg yolks
3 ounces bittersweet chocolate (I used Guittard's 60%)

For the lightly sweetened whipped cream 

2 cups heavy or whipping cream
4 ounces mascarpone
1/4 cup confectioner's sugar