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Love her: Mexican food Chef Marcela Valladolid.

Susana Palazuelos reconocida Chef mexicana, empresaria, embajadora culinaria de Guerrero y miembro del Circulo Mexicano De Arte Culinario habla con Lorena Mora-Mowry para Mujer Latina Today. Entrevista realizada el 2010 .

Cooking classes with great chef, Monica Patiño, Mexico City

So many gorgeous plums - use the ingredient in your photography with a combination of soft textures (linen) and hard ones (wood and bowls) - make it messy!

Now that I have actually tried Nikole's sponge cake recipe, I admire her talents even more! Herriott Grace

29 Vegan Ice Cream Recipes and here is number 30: Vegan Cardamom Ice Cream. 3/4 cup coconut milk (from a carton), 1 13.5 oz can lite or full fat coconut milk, 1/2 cup raw sugar, 1 1/2 tbsp vanilla, 1 tsp ground cardamom. Heat milk and sugar until sugar disolves then cool. Mix all ingredients together. Pour into ice cream machine and mix for 20 to 25 minutes. Yum :)

Learn how to make a frosting daisy. Pro tips: Draw your circle, then flip the paper so you dont have to worry about pencil lead. Once your blooms are piped, pop them in the freezer. When they are firm, you can transfer them with an offset spatula.

Simple Pumpkin Cheesecake Trifle #dessert - This would be great using Midel GF gingersnaps!!

✕ Pistachio Cocoa Nib Macarons With Bourbon Buttercream by tartelette, via Flickr / #tastes