Take the bottom off and sandwich the frosting between two cake layers. Always. Much better cake-to-frosting ratio that way...

I actually have the one that is pictured above. Bought it at Williams-Sonoma. I like that it alerts you when it gets to the minimum temperature (for candy or oil/frying). I don't like that it se...

I have this book and I *love* it. Maybe even more than the first one. Definitely worth buying (both)!

I agree with the immersion blender comment. They're really not that loud. I don't think they'd fare well with icy things/ice, though. Just a thought...

Yes, yes! I make torrone (Italian nougat) semi-regularly and LOVE it! I also make it for holidays/gifts. I use Martha Stewart's recipe (w/o coconut, though). It is relatively simple...

I've definitely frozen zest with much success. Sometimes I use the microplane and then freeze them in one big chunk that I can break off. I also use a vegetable peeler and freeze strips of it tha...

I was thinking brown sugar. It's got that molasses taste that is very "cookie dough."

Also, forgot to add, the "pinched"/diamond shape are traditional for ricciarelli. That's what they look like/are likely trying to emulate here...

These look like Ricciarelli, a Sienese/Tuscan confection. Here's my recipe (modifications based on a Recipezaar find): Ricciarelli (Sienese Christmas Cookies) Recipe #185333 The...