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Temptations

10 Dec 2009

One of the most challenging parts of developing this book is fitting all the fun flavors I have into the number of pages... that means lots of cuts. Of course, it doesn't help that even while I'm making those painful decisions, I keep coming up with more ideas. Like this variation on the Red Velvet doughnuts - instead of the cream cheese frosting, I piled on a coconut meringue and just gave it a light torch. Isn't meringue lovely?

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The good news for you all is that once the book is finalized, I can start releasing some of the recipes that we cut here!

(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!).

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Lara Ferroni is a former tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a food writer and photographer, you might spy her learning to make kim chee in the back rooms of a local church, foraging for wild berries, or snapping away in the some of the Seattle and Portland's finest kitchens. You can find her work in publications such as Epicurious.com, Gourmet.com, Edible Communities (Seattle, San Francisco), Seattle Magazine, Seattle Metropolitan as well as numerous cookbooks, including Doughnuts: Simple and Delicious Recipes to Make at Home.