COCOBEAT

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] The days, and especially evenings, are finally getting cooler, even though the sun is still pretty strong during the day. It’s kind of a relief after having record high temperatures the first two weeks of September. We are entering autumn, the most colorful and comfortable season, and a good time to enjoy a lot of tasty food. I am back to baking, and this brioche bread pudding is a good way to start. Brioche bread is getting popular in big-city bakeries in the U.S., and in many supermarkets. Trader Joe’s carries several different kinds, including one imported from France. One I really like is the locally-baked Brioche buns (4 large buns for only $2.99), which I have been using for a variety of savory dishes (e.g., pain p

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] The brutal, record-breaking heat-wave is gone from the Bay Area, and we are having more comfortable summer weather again. It’s still getting warm during the day, but the evenings cool off nicely. It’s not ideal for baking yet, but in 10 days we will enter the fall season. This morning I baked this pecan nougat. Nougat was my childhood favorite, and still is, but I don’t see it very often in the U.S.  Occasionally I can find nougat as candy/bon bon in some supermarkets, but most of the products are from Europe. One of my favorites is called La Florentine Torrone. It is a soft nougat with almonds. It comes in three different flavors – lemon, orange and vanilla – in individual cute boxes, and they are not too expensive. Thi

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] I don’t dislike yogurt, but I don’t eat it very often. It may be because dairy products are not a traditional food in my ethnic/cultural background, even though they were widely available when I was growing up. My family enjoyed all kinds of food, but I personally enjoyed more traditional fare. But hey, just like ice cream, once it comes to making it into a frozen dessert, I like it almost any time. Frozen yogurt is easier and less expensive to make than ice cream, but it’s healthier, and I think more refreshing. We have been having record-high temperatures the past few days (global warming has reached the Bay Area…I mean my backyard.) – over 100°F and very low humidity. We don’t feel like doing anything, but making cold