The Mixing Bowl: Eton Mess (Strawberries and Cream) by Dicky Bird

Liz Wells from Dicky Bird just sent over this super cute illustration with a super cute title, Eton Mess, for her Mixing Bowl recipe, which is not surprising given all the super cute images on her Web site. That’s a lot of super cutes, but what can I say? It’s friggin super cute! The recipe itself, a version of the classic strawberries and cream combo, is a cinch to make and could easily be mixed and matched with all the different fruits available during the spring/summer season. Just buy your favorite fruit, whip up some meringue, and dig in!

From Liz: Strawberries & Cream - the best combo ever created, mixed up with crunchy-on-the-outside and squishy-on-the-inside homemade meringue - it’s just so delicious.

Dicky Bird is a fantastic greeting card company based in London. Influenced by nature, mid-century design, and Japanese culture, Liz creates whimsical and colorful designs that are completely delightful. I'm especially fond of the "fairy tale" cards, like the Goldilocks card pictured below. Love those! To check out the full collection and to shop online, click here. Thank you, Liz, for sharing this wonderful sweet treat!

You can find the complete recipe for  Eton Mess after the jump.

Patrick Roger: Chocolate Feathers

Patrick Roger, one of the most creative chocolatiers in France, has just released his spring 2011 line, and it includes an Easter collection of beautifully rendered chocolate fowl, hens, and cockerels. Like everything he does, Roger created these lovelies with both humor and skill. I love all the feather details and the hen with the necklace is fantastic! You can purchase your very own chocolate bird by visiting one of Roger's Paris shops, prices begin at 49 euros. Click here for locations. If you'd like to try Roger's sweets on a much smaller scale, his boxed candies are available for international delivery via his Web site, right here.

Cadbury's Return of the Goo

Call me a dork, but I kind of love this catapult game from Cadbury, which allows you to "egg" any location in the world with a giant Creme Egg. All you have to do is enter the address into the little box of the main page, pull back the catapult, and then, wallah, watch as the egg flys through the air and splatters across your chosen target. The game uses Google Maps technology, so the effect is, somewhat, realistic. I picked my office building for my egging and let me tell you, seeing your place of work covered in Cadbury Egg goo, is especially hilarious, not to mention dreamy. Who wouldn't want their rooftop covered with candy?? Click here to start egging.

The Mixing Bowl: Tiramisu by Zara Picken

I love learning interesting tidbits about food, like why there isn’t flour in flourless chocolate cake or how and when chocolate and peanut butter first hooked up, so when illustrator Zara Picken sent me her recipe for Tiramisu, along with an explanation of the dessert's name, I was instantly smitten.

From Zara: I wanted to evoke the colours of the dessert and the meaning –"tira mi su" loosely means “pick me up” or “lift me up” in Italian and the dessert was intended as a cheering dish to be eaten when feeling low. I also referenced the Italian origin of the dessert by imagining the illustration in the context of a 1930s Italian Art Deco poster, the sort you might see in a café.

Pretty neat, huh? I love that Zara put so much thought behind her recipe/illustration!

Zara Picken is an illustrator based in Bristol, England whose work combines mid-century modern design, muted colors, and surreal elements to create something totally unique. Given the fact that Zara is influenced by things like the writing of Haruki Murakami and the film Inception (both of which I love), it's not really surprising that I've developed a fairly major crush on her work. I'm especially fond of her series of people with electronic devices instead of heads. Those may be my favorite pieces. You can check out more of Zara's marvelous work, including the electronic head people via her Etsy shop, Web site, and Flickr page.

You can find the tiramisu recipe and more pics after the jump.

Inspiration Board: Henna

When I first laid eyes on these gorgeous cakes by Rora Does Cake, I couldn't get over how breathtakingly unique they were. The detailing is so intricate and unusual, at first I thought they were inspired by lace patterns. After a little bit of research, I discovered that they were actually created using henna techniques, and it all started to make sense! It really is a great method to use as design element. The cake sort of becomes a blank canvas, making even the most ordinary dessert feel special!

Almond Banana Bavarian Tart by Foodaholics

Diwali Cupcakes by The Cupcake Place

The Mixing Bowl: Black and White Present (Mascarpone) Cupcakes by Tamar Levine and Jennifer Becker

One of the best things about having a website is that it gives you the opportunity to come across new and interesting work that you may not have otherwise seen. You get the chance to discover the work of strangers and, every once in a while, you stumble upon a little unknown something that is so fantastic and wonderful that it makes you do a little happy dance in your seat! This is exactly what happened a couple of months ago, when I was first introduced to the work of Tamar Levine, a fashion, portrait, and fine art photographer based in Los Angeles. After noticing that Tamar had graciously tweeted one of my posts, I checked out her website, and I was so happy that I did! Her photos are so feminine and retro and surreal . . . all things that I love. I want to live inside them or, at the very least, hang them on my wall!

Tamar, who created her Mixing Bowl contribution with the help of her friend and fellow photographer Jennifer Becker, definitely has a penchant for the girlie side of life, so it only makes sense the her recipe for Black and White Present Cupcakes would be not only be pretty but theatrical as well. Just like her photos! Unfortunately, I couldn't include all of my favorite Tamar photographs here, but there is a large selection of images on her website. You can check them out by clicking here. You can find the complete recipe and more photos after the jump. Thanks, Tamar!

Macaron vs. Cupcake

The print pictured above is by graphic designer Vahram Muratyan who recently produced a series of adorable images that asks the question, Which is better, Paris or New York? By comparing two similar images, one stereotypically Parisian, the other classic New York, the viewer is asked to take sides. Now, before I give you my opinion on the age old macaron versus cupcake battle, I should probably first make a SHOCKING confession. You may want to sit down for this. Oh, wait, you probably are sitting down. Okay, here it goes… I’ve never actually eaten a macaron! I know! It’s pretty pathetic. Food sites have been filled with these babies for the last few years, but I have yet to sample one. So, as much as I like voting, I think I’ll have to abstain this time. It wouldn’t be right to cast my ballot when I don’t have all the information, but I'd love the hear your opinion!

If you want to check out Vahram's Paris vs. New York blog, click here. If you're interested in picking up a Macaron/Cupcake print for your home, click here to check out Vahram’s Paris vs. New York prints ($24 each).

Sweet Testing: Pumpkin Cheesecake with Gingersnap Crust (Gluten Free)

I was seriously considering not posting this recipe because the photos I took turned out to be a little too Country Living for my tastes, but, after much debate, I decided to bite the bullet and post it because

A) The cheesecake was mighty delicious and I’m not even a huge cheesecake fan.

B) There is a cool visible layer on the outside of the cheesecake, which I love!

C) I wanted to show everyone that I do, occasionally, make desserts that aren’t from Baked!

D) This recipe can easily be made gluten free and I know that everyone appreciates a good gluten-free dessert!

I am also excited to be sharing this recipe because it is, in fact, a really cinchy one. Although, I am not happy that I still, somehow, managed to make not one, but two mistakes while preparing it! It was fifty percent my fault and fifty percent the fault of a missing step in the original recipe, but still . . . two mistakes! Oy vey. It actually turned out to be super yummy despite my errors, and I am thus posting my slightly altered version of the recipe, instead of the original.

Oh, and please note, the pomegranate seeds have nothing to do with the recipe, but were part of delicious pomegranate/orange juice/champagne concoction that was served before dinner. You can find the complete recipe after the jump.

Ice Cream Roses

Is it just me or did everyone know that ice cream that has been molded in the shape of a rose is like . . . a thing?? I've heard of rose petals being used to flavor ice cream. I've even seen rose-shaped ice cream as a specialty item and served in a bowl, but never have I scene so much fanciness in a common ice cream cone! I searched and searched for more info on the history of this flowery treat, but couldn't really find anything, other than that it seems like rose-shaped ice cream is usually found in Europe and Asia, which is probably why I haven't seen it! Does anyone have any info on when/where/how this trend started?

Photos by Aseerat Galb, Stuart Eve, Julie Upmeyer

The Mixing Bowl: I Scream Sandwiches by Polli

Maja Rose and Tess Lloyd of the fantabulous jewelry company Polli have shared a recipe for ice cream sandwiches with us today that I’m totally gaga about! Not only is the ice cream beautiful to look at it, but it can easily be switched up with different fruits and flavors, depending on the season. You can even change it to match your favorite color! The Polli ladies selected dark chocolate, raspberry, and blackberry in honor of Polli staff member Sherri, who was celebrating her birthday. It was Sherri’s fondness for purple that inspired the lovely color theme! What a fantastic birthday treat! I hope you enjoy it!

Polli is an Australian-based company that is known for its unique and contemporary jewelry, homewares, and decorations. My sister first introduced me to their metal jewelry many years ago and I instantly fell in love with their fun and beautifully intricate designs. I’m currently obsessing over their fox earrings (how cute are those??) and the tandem pendant (such great details), but, really, their Web site is filled with so much eye candy that it’s nearly impossible to make a decision as to what I want to get next. I’m sure, after a quick browse, you’ll be hooked, too!

Click here to check out the Polli Web site. You can find the complete recipe for the I Scream Sandwiches and more photos after the jump. Thanks, Maja and Tess!

Edible Art: Volcano Flambe

I post a lot of things in the Edible Art series that, although they are, indeed, edible, you probably wouldn't want to actually eat them. Let's face it. Most of these art pieces are probably covered with all sorts of chemical sprays to keep them looking pretty and, really, they aren't meant to be consumed. That said, I feel fairly comfortable in saying that this is the first genuine Edible Art post that I've done because it's a dessert you can actually eat and order off the menu!

A collaboration between artist Marina Abramovic and Park Avenue Winter’s executive chef, Kevin Lasko, the Volcano Flambe turns the dessert course into a performance piece. This sweet concoction, which is sort of like a kicked up version of the classic Baked Alaska, consists of dark chocolate ice cream, meringue, and banana mousse that is covered with gold leaf and topped with spun sugar. Put all of this onto a  a cookie crumb base, add a little flame of rum, and, voila, you have a Volcano Flambe! Not only is it beautiful to look at, but before the dessert is placed in front of you, you are instructed to don a lab coat and put on a pair of head phones to enhance the experience. Through the headphones, you hear Marina Abramovic telling you to close your eyes and breathe, which is actually really great advice to give someone before they start eating. It probably allows you to enjoy your food more! If this all sounds good to you, head over to Park Avenue Winter in New York City, where, for $20 you can eat art. The Volcano Flambe will only be available until March 20th, but there will be more artist/chef collaborations at Park Avenue (enter season here) in the future.

Photos by Diane Bondareff, courtesy Park Avenue and Creative Time

Heirloom Recipe Card Box

I've always wanted a recipe box, but I have yet to start the transfer from printouts to cards. It's just so easy these days to print a recipe or to keep them all stored on your hard drive that the idea of moving everything over to recipe cards seems like a daunting task. I would like to do it someday, though, and these recipe boxes from Rifle Paper Co. are exactly what I have in mind. They remind me of my mother's recipe box: wooden, sturdy, simple. At $125 a piece they are more than a bit pricey, but that's because each box is made by local craftsmen from locally salvaged hardwood (trees that were destined for landfills), so your recipe box will not only be totally unique, but also, a little bit, green. Click here for more info. {Thanks, Rose!}

Edible Art: Jell-O Town

I’m not a fan of Jell-O. I’ve never liked it, not even as a kid. It never really satisfied me as a dessert and, flavorwise, it has always struck me as boring, but Jell-O as an art form, now that’s something that I can get behind and artist Liz Hickok would be just the gal to do it!

Liz is a San Francisco-based artist who transforms Jell-O, the humble dessert of childhood, into fun, colorful cityscapes, complete with wobbly buildings and edible bridges. San Francisco, New York, Wilmington. Liz has constructed each one out of Jell-O. She’s even turned the fictional town of Twin Peaks into a Jell-O paradise, a fact that makes me love her even more.

Sweet Testing: Chocolate Coffee Cake with Dark Chocolate Ganache

I’ve always wanted to make a drippy cake. (I know that’s not the technical term. Is there a technical term?) For some time now, I’ve been obsessed with cakes that feature dark, chocolaty drips down their sides, so when I saw this cake in the new Baked cookbook, I knew that I had to try it! I’ll admit it. I was a little intimated. I am no Martha Stewart when it comes to presentation, but I think it turned out really well! And it was delicious, too! Seriously yum! It was definitely worth the effort. If you’re not a fan of coffee flavored sweets, have no fear. The coffee flavor is really subtle . . . and I hate coffee.

You can find the complete recipe for the Chocolate Coffee Cake after the jump.

Cooking with Photoshop

I’ll admit it. Sometimes it takes me all day to bake a cake. I don’t know if that’s because the desserts I enjoy making tend to be more complicated or if I’m just really slow in the kitchen, but either way I thoroughly enjoyed watching this creative stopmotion video, Cooking with Photoshop, by artist Maya Rota Klein. Not only does it make baking look so easy, but it was made doubly entertaining by the fact (and I’m sure most food bloggers would agree) that I’m constantly processing photos and therefore do often feel like I’m cooking with Photoshop! If only baking were that easy! (Thanks, Lotta!)