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All text and photos ©parsley sage sweet 2008-present except where otherwise noted. If you want to republish or feature any of my recipes, you may post the ingredients and a photo you like with a link back to the page it was taken from, but please do not republish my written post or the written directions to said recipe.
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Copyright
All text and photos ©parsley sage sweet 2008-present except where otherwise noted. If you want to republish or feature any of my recipes, you may post the ingredients and a photo you like with a link back to the page it was taken from, but please do not republish my written post or the written directions to said recipe.
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Tag Archives: Baking with Julia
Parlez-Vous Croissant? How to Make Croissants from Scratch!
The croissant has evolved…into a crescent roll. Let me explain. From the time I was in college, until about 10 years ago, croissants were flaky, layered, buttery crescents of heaven. No matter where I bought them, they were all of … Continue reading
Tri-Berry Sorbet-Phyllo ‘Sundae’ Towers
This post runs the gamut from one melty berry disaster, to another melty berry success. Well, sort of. It’s been extremely hot and humid here in NYC for the past couple weeks, so I haven’t done much baking, much less cooking … Continue reading
Posted in Dessert, Frozen, Pastry
Tagged Baking with Julia, Berries, berry sorbet, blackberries, blueberries, brown sugar, chiffon cake, chocolate sauce, Gale Gand, granola, Mary Bergin, nuts, phyllo, phyllo sundae towers, raspberries, raspberry coulis, sorbet, sorbet sundae towers, streusel, sundae, Upside down cake, whipped cream
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