Desserts – Page 2 – Mollie's Kitchen

Events

November 21, 2013: Meet the Chocolatier featuring Gary Guittard

November 7, 2013 by Tim Bratton 0 comments

Join us at Mollie Stone’s Burlingame on Thursday, November 21, 2013, to meet award winning chocolatier Gary Guittard of the Guittard Chocolate Company! We’re hosting a meet and greet with Gary, who will be available to answer your questions and to share samples of his new Collection Etienne Baking Bars and Single Origin Bars.

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4pm – 6pm on Thursday, November 21, 2013 Mollie Stone’s Burlingame 1477 Chapin Avenue, Burlingame, CA

We hope to see you there! Click here to learn more ..read more

Events

October 8, 2013: Meet the Chocolatier featuring Gary Guittard

October 4, 2013 by Tim Bratton 0 comments

Join us at Mollie Stone’s Pacific Heights on Tuesday, October 8, 2013, to meet award winning chocolatier Gary Guittard of the Guittard Chocolate Company! We’re hosting a meet and greet with Gary, who will be available to answer your questions and to share samples of his new Collection Etienne Baking Bars and Single Origin Bars.

4pm – 6pm on Tuesday, October 8, 2013 Mollie Stone’s Pacific Heights 2435 California Street, San Francisco, CA

We hope to see you there! Click here to learn more ..read more

Bakery, Specialties

Guittard Chocolate Collection Etienne (and a Chocolate Walnut Cookie recipe)

October 4, 2013 by Tim Bratton 0 comments

Guittard Chocolate Company’s Collection Etienne line of chocolates was first introduced in 2000 and was developed for the professional pastry chef and chocolatier. Made from the world’s most select cacao beans, using time-honored vintage French methods and small batch manufacturing processes that were employed by the company’s founder, Etienne, Guittard also works closely with pastry chefs and chocolatiers to come up with a chocolate that accomplishes a specific flavor in their final confection or pastry product.

Noting that home cooks are ..read more

Bakery

Guittard Chocolate Company, a Bay Area institution since 1868!

October 4, 2013 by Tim Bratton 0 comments

Guittard Chocolate Company is a Bay Area based chocolate maker celebrated for crafting world-class chocolate based on traditional French methods. Founded in San Francisco in 1868, Guittard is the oldest continuously owned and operated family chocolate-making business in the United States.

The Growth of a Family Business

In the 1850s, Etienne Guittard embarked on the arduous journey from Tournus, France, to San Francisco in search of gold. An experienced chocolate maker, Etienne had brought French chocolate to trade for mining supplies but ..read more

Produce

Plumcots and Pluots (plus stone fruit recipes!)

July 26, 2013 by Tim Bratton 0 comments

Plumcots and pluots are both hybrids of a plum and an apricot, and are relative newcomers to the summer stone fruit club. Plumcots, a 50-50 cross between plums and apricots, were developed by horticulturist Luther Burbank. The name “pluot” was trademarked by plant geneticist Floyd Zaiger, who originated the hybrid fruit (75% plum and 25% apricot) about 20 years ago.

Keep reading for more info & recipe ideas!

Produce

Unexpected Ways to Enjoy More Beets

July 16, 2013 by Tim Bratton 0 comments

Beets are wonderful in salads, but have you ever tried tucking them into a sandwich, folding them into a casserole, or pureeing them into your dessert?

Keep reading to get recipes for Beets & Melted Brie on Toast, a creamy pasta bake and chili (and beet) spiked brownies.

Bakery

Recipe: Stars & Stripes Cake

July 1, 2013 by Tim Bratton 0 comments

Looking for a fun dessert for your 4th of July celebration? Our Stars & Stripes Cake is both patriotic and delicious, and kids love to help prepare it.

The base is any 9” x 13” cake, which means that you can use a mix or whip up your favorite family recipe. We’re planning to make a yellow cake this year, but vanilla, chocolate or any other would be equally delicious because the frosting is a simple, slightly-sweetened whipped cream.

Topped with carefully ..read more

Bakery

Recipe: French Macarons with Raspberry Filling & Pistachios

May 3, 2013 by Tim Bratton 0 comments

Macarons are crispy, nutty pastries that originated in France. Featuring a light and crunchy exterior and a sweet inside filled with Bonne Maman Preserves, this unique treat looks as good as it tastes. Every bite is a delicious contrast of soft and crisp. They’re perfect for entertaining – afternoon tea, anyone?

Keep reading to learn how to make French Macarons with Raspberry Filling & Pistachios!

Specialties

Recipe: Crêpes with Bonne Maman Preserves

May 2, 2013 by Tim Bratton 0 comments

Crêpes with Bonne Maman Preserves are delicious for breakfast as well as snacks & desserts. Crêpes are thin pancakes made with a flour-based batter. This famous French dish is loved around the world and often comes folded and filled with all sorts of sweet fillings.

Crêpes are easy to make: simply cook a basic batter in a frying pan and fill it with your favorite flavor of Bonne Maman Preserves or Jelly. The full flavor and fruity texture of Bonne Maman complement ..read more

Produce

Recipe: Classic Strawberry Rhubarb Pie

April 26, 2013 by Tim Bratton 0 comments

One of our favorite ways to enjoy the classic springtime duo of strawberries and rhubarb is an unadorned, lattice-topped Strawberry Rhubarb Pie. All you need is height-of-the-season produce, a bit of sugar to offset rhubarb’s natural tangyness, and some tapioca to thicken the fantastic fruity juices that will bubble up as the pie bakes.

Keep reading for our Classic Strawberry Rhubarb Pie recipe!

Tag: Desserts