Peach Financiers – Because French Bankers Hate Dirty Money

There are many different techniques used for making financiers, but as usual, I’ve chosen the easiest one. I would have been happy to try th...

Fresh Fig and Goat Cheese…Tart?

There are worse problems in the kitchen than making something that tastes amazing, but is very difficult to name. Like, for example, somethi...

The Best Chocolate Chip Cookies. Ever.

I know, everybody says that, but I really mean it. These are, these have to be, the best chocolate chip cookies, ever. Crispy around the edg...

Butter Puff Biscuit Dough – Faster, Easier, and Not Great for Shortcake

As promised, this is the puff pastry-like dough I used in the apple roses video, and while not exactly “ quick and easy,” this was definitel...

Mocha Semifreddo – Bad Technique Makes for a Great Frozen Summer Dessert

I got a request for semifreddo recently, and since it is a massively underrated summer dessert, I decided to give it a go. I love the rich t...

Bacon and Egg Doughnuts! Perfect for Real and Made-Up Holidays

I’ve always wanted to try making some kind of sweet/savory bacon-studded fritter using pâte à choux, also known as that stuff you make cream...

Classic Strawberry Shortcake – Thanks, Grandpa!

I was visiting my mom last summer, and overheard her and my aunt talking about making strawberry shortcake using “dad’s” recipe. They were o...

Baked Apple Roses by Any Other Name Are Something Completely Different

Every once in a while, I post a video solely based on something I saw online, and these baked apple roses are the latest example. I saw a ph...

Whole-Grain Blueberry Scones – Because a “Muffsconut” Isn’t a Thing

I was brainstorming some ideas for using up a cup of nearly perfect blueberries, and was waffling between muffins, donuts, and biscuits. I f...

Baked Alaska with a Lighter? You Betcha!

I’ve always wanted to do a Baked Alaska, and with Valentine’s Day coming up, I thought it would be the perfect time to demonstrate this show...

Fresh Raspberry Sauce – Easy and Effective

As promised, here’s the fresh raspberry sauce we served with our recently posted chocolate decadence cake . While originally intended to be ...

Chocolate Decadence - The Eighties Most Iconic Dessert

This “flourless” chocolate cake was all the rage in the 1980’s, and looking back, it all makes sense. As I vaguely remember, the decade cele...

Ricotta Pie – Call It “Cheesecake” At Your Own Risk

You would certainly be well within your rights to call this ricotta pie a “cheesecake,’ except then your guests would be expecting cheesecak...

Bananas Foster – America’s Favorite Flaming Dessert

When you think show-stopping, special occasion desserts, you usually don’t think “simple and fast,” but that’s the case with Bananas Foster....

Pumpkin Seed Brittle – Break Some Off This Halloween

This pumpkin seed brittle recipe was a lot easier to make than film. The procedure for nut brittle, or in this case, seed brittle, is very s...

Lattice Top Peach Pie – How to Weave Dough Like a Dream

We are right in the middle of peach season, and what better way to show them off, than in this classic, lattice-top pie? And by classic, I m...

Happy National S'mores Day!

I just heard on CNN that today is National S'mores Day. I've never done an actual s'mores video, but we did do this delicious ic...

Green Tea Mochi Ice Cream – Is This Even Close?

What’s my favorite kind of recipe to post on Food Wishes? Any recipe that I’ve never tried before, and this green tea mochi ice cream is a p...