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@Mokokoma Mokhonoana

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“Bella's Christmas Bake Off' always started in early December and for years had prepared me and the rest of the country for the culinary season ahead. Bella basted beautiful, golden turkeys, cooked crispy roast potatoes, baked magnificent cakes and biscuits, causing power surges throughout the country as people turned on their ovens and baked. She would sprinkle lashings of glitter, special olive oils, the latest liqueurs and all in a sea of Christmas champagne bottles. Bella's style was calm, seductive, and gorgeous. Her very presence on screen made you feel everything was going to be okay and Christmas was on its way. She didn't just stop at delicious food either- her tables were pure art and her Christmas decorations always the prettiest, sparkliest, most beautiful. Bella Bradley had an enviable lifestyle and she kept viewers transfixed all year round, but her Christmases were always special. Her planning and eye for detail was meticulous, from color-matched baubles to snowy landscapes of Christmas cupcakes and mince pies- and soggy bottoms were never on her menu.”

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Book:Bella's Christmas Bake Off
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“And with that," I concluded as I dusted powdered sugar across the plate, "you've created a dessert the entire family will go crazy over. And if you really want to make them go crazy, serve these little ditties for breakfast, and wash them down with that sweet tea we made earlier. But only on school days, or days when the sun is shining and the kiddos can be sent outside to play. Seriously, y'all, these vanilla donut drops have enough sugar in them to upset the apple cart of behavior in your house in a way it may never recover from.”

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Book:Hadley Beckett's Next Dish
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“I hope you'll come back next time, because I'm going to be showing you how to make croquembouche. You're probably thinking to yourself, 'Now, Hadley, croquembouche sounds French and fancy and high falootin'.' And you're right. Croquembouche is all of those things. But you know what else it is? It's a tower of cream puffs, covered in caramel. And when you put it that way, I think it's a little more our speed. Don't you?”

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Book:Hadley Beckett's Next Dish
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