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The School of Flaunt
Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!
What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More
Blog Category: Desserts
Joel Woodard's Cast Iron Skillet Fresh Peach Cobbler:
Published: Monday, July 21, 2014
You know it's a hit when the neighbors cheekily ask to take home the leftovers. Here's the recipe for Cast Iron Skillet Fresh Peach Cobbler: Preheat oven to 375 degrees. 6 cups of freshly sliced peaches 1 teaspoon cinnamon (I uppped this to double) 1/2 cup granulated sugar 1 tablespoon all purpose flour 1/3 cup granulated sugar pincha salt (used Kosher)
Dark Chocolate Raspberry Cake Deep, dark chocolate and tangy raspberries complement each other in this rich dessert! RECIPE INGREDIENTS: Cake - 6 (1 ounce) squares semisweet chocolate or ½ bag chocolate baking chips 6 (1 ounce) squares unsweetened chocolate 7 eggs, separated 1 cup all-purpose flour
French Fancies and David Tennant
Published: Sunday, February 10, 2013
French Fancies and David Tennant For all of us Dr. Who fans out there for quite a few years now David Tennant has been the favorite reincarnation of the classic time-traveling hero. As many of you may know he is a very talented and charismatic film and theatre actor So we asked ourselves what his favorite dessert was and we found out that among other things he loves French Fancies. We have prepared an easy recipe for you with which you'll be able to make them home-made and downright lovely. Now remember that this is a complex recipe which requires great care and a patient hand if you want them to be just right. Before you begin working on this nice dessert you will need the following preparations made:
Want a sure-fire cookie hit for your holiday party or function? Here you go! I was delighted with this little recipe I came up with and they ended up being my most beloved cookies to date. I think it has to be my favorite cookie recipe thus far. I love their pastel green hue. They add a fun splash of color to any party table. So easy, beautiful and – most importantly, delicious! Happy baking and a beautiful holiday season to you and your loves! Pistachio Thumbprints By Beauty Frosting
Pumpkin Mousse Pie with Ginger Snap Crust
Published: Tuesday, November 13, 2012
Pumpkin Mousse Pie This is a Mousse-Pie… once the baked crust is filled it does NOT have to be cooked again. It just needs to be placed back in the refrigerator to set.. “Just before service one can simply decorate the pie top with some fresh whipped cream…no need for anything more. The pie and it’s crust pack a one two punch of “Autumn flavors” and are the focus of this recipe…not a fancy topping!”
Distinctly Dustin's Chocolate Chip Cookie Dough Cupcakes:
Published: Friday, June 15, 2012
Distinctly Dustin's Chocolate Chip Cookie Dough Cupcakes: Cupcakes are the perfect desert -.not too large to be hand held, yet not too small to be the perfect anytime snack. Watch these Chocolate Chip Cookie Dough Cupcakes fly off the cake stand or bake sale table. Everyone will beg you to share your recipe once they take a bite. Remember it's simply not decadent unless it's Distinctly Dustin! 18 1/4-oz. Package of Yellow Cake Mix 1 Cup Milk 3 Eggs, Beaten 1 Stick Butter, Melted and Cooled 1 Tablespoon Vanilla Extract 16 1/2-oz. Tube Refrigerated Chocolate Chip Cookie Dough 3 Cups of Homemade Whipped Milk Chocolate Frosting 12-oz. Package of Hershey Milk Chocolate Kisses 12 Miniature Chocolate Chip cookies, Halved (Using Left Over Cookie Dough) Makes 2 Dozen Cupcakes. Combine cake mix, eggs, milk, butter and vanilla in a large mixing bowl; beat for 2 minutes. Fill paper-lined muffin cups 1/3 full. Roll tablespoonfuls of cookie dough into 24 balls; place one ball into the center of batter in each muffin cup. Top with enough batter to cover the cookie dough. Bake at 350 degrees for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Cool in muffin pans for 10 minutes. Remove cupcakes from the muffin pans, let completely cool. Frost cooled cupcakes with whipped milk chocolate frosting, Garnish with miniature halved cookies and Hershey Kisses. Distinctly Dustin's Whipped Milk Chocolate Frosting: As a small child I found it impossible to keep my fingers out of this frosting. So light, whipped and oh so chocolaty it was impossible to not stick my fingers in that mixing bowl. As an adult it's still a struggle to keep my fingers out of this frosting and the mixing bowl. I hope you enjoy this delightful frosting as much as my family has through the years. Cheers to creating your own personal and family memories while making this frosting. Remember it's simply not decadent unless it's Distinctly Dustin! One Stick Butter, Room Temperature 2/3 Cup Unsweetened Cocoa Powder 3 Cups Confectioners' Sugar, sifted 1/3 Cup Milk (Skim, Low Fat or Whole) 2 Teaspoons Pure Vanilla Extract 1 Pinch of Salt Frosts 30 Cupcakes Place the room temperature butter and cocoa powder in a large mixing bowl. Blend with mixer on low until the mixture is soft and combined. Add the confectioners' sugar, milk, vanilla and salt to the bowl. Beat with mixer until the frosting is whipped and light. Add more milk if the frosting is too thick. Add more confectioners' sugar (1 tablespoon and a time) if the frosting is too thin.
Snickerdoodles Recipe from Scott Tjaden
Published: Friday, March 23, 2012
Snicker doodles Recipe from Scott Tjaden 1/2 c. butter 3/4 c. sugar 1 egg 1 1/3 c. flour 1/2 tsp. baking soda 1 tsp. cream of tartar Dash of salt
Homemade Valentine’s Pop Tarts 1 package of refrigerated pie crust Glaze: 1 cup confectioners’ sugar 2 tablespoons milk 1/2 teaspoon vanilla extract Sugar sprinkles for dusting 1. Preheat the oven to 400ºF
Apple Flaunt Foodies! Holiday Desserts!
Published: Friday, December 9, 2011
Cate, Hello ! Hope you are well and in great holiday spirits! So sorry it took me a bit to get these recipes off to you! I had so many unexpected events take place this past week I'm lucky I had time to breathe. I hope school of flaunt devotees will enjoy! I will send more as I pull out my holiday batch of recipes - Have a flaunt fab day! Best - Alayna
Chocolate Bourban Pecan Pie by Melissa Rugg
Published: Friday, August 26, 2011
This recipe is a very old southern pie recipe that was handed down to me by a real southern lady. She has since passed on. It is delicious! Hope you enjoy it as much as I have. You are the ONLY one I have shared it with. No family members have this. I look forward to seeing it in the School of Flaunt blog.
Combine cornstarch & 1/2 c sugar. Slowly add milk to egg yolks, then stir into sugar & cornstarch mixture. Cook in double boiler, stirring constantly, until it coats spoon. Remove from heat, add vanilla.
ELIZABETH'S TIRAMISU Cooking time: let sit in refrigerator at least 3 hours Ingredients 6 egg yolks 1 lb mascarpone 3 tbsp sugar Espresso Kahlua or Rum Cocoa powder
Prince William's Chocolate Biscuit Cake, Royal Desserts, Groom's Cake, Royal Wedding
Norbridge Antiques Tarte aux Pommes
Published: Friday, April 15, 2011
Norbridge Antiques Tarte aux Pommes Peel, core and quarter 8 cooking apples. Put them in a saucepan with 1/2 cup sugar, 1/4 cup water, and 5 tablespoons butter; and cook over low heat, covered tightly until they are tender. Press them through a fine sieve, and let the purée cool.
The Ultimate Comfort Cookie by Gerald Forsburg
Published: Wednesday, April 13, 2011
So, I offer my Ultimate Comfort Chocolate Chip Cookie recipe. I usually get a real good hankering for them twice a year. This isn’t from a famous restaurant or anything. However, the recipe is the result of about 12 years of looking for the perfect chocolate chip cookie. They are crispy on the outside and gooey on the inside.