Are you looking for delicious holiday sweet recipe that is no-cook easy, makes a lovely and healthy finish to a holiday meal and that also is a fabulous food gift? Go ask Alice – her novel fruit, nut and spice truffles have been fashioned into delicate little confections – little jewels for the holidays.
What do you get when you cross a coconut cookie with a Snickerdoodle? Answer: A Cocodoodle of course. These little jewels are a great marry of taste, easy to prepare and please even those who are not so nuts about coconut. Bijouxs kicks off holiday baking with Cocodoodles.
Fall back on the basics. The fall season brings forth a wealth of richly hued produce that reflects the warmth of the season. Dainty Anjou pears, with their coppery-red skins, attract the fall produce shopper – a Bijouxs Basics awaits – Pears Poached in Wine, sweetly spiced and tender, a simple little jewel of a dessert to fall count on. Continue reading Pears Poached in Wine
Pasadena is not all about Rose Queens and debutantes or Penny loafers and posh hotels. Along the edges, nearing the fringe Bijouxs and The Rippler created an unexpected gem. Inspired by art and culture, the storied past of Pasadena; more underground than Paseo, after hours than high tea, Pop art than prep school -The Crepe Brulee – a confection well loved in the tea salons of Paris transforms to lust worthy in the atelier of Bijouxs – another little jewel from the kitchen.
Life is just a bowl of cherries and a bowl of cherries is made even sweeter with a simple poach in red wine, a beautiful burgundy-hued bowl of luscious fruit bathed in an elegant syrup, served plain or topped with a scoop of Bijouxs Amaretti Cream Crunch – sweet cherries for a sweet and simple summer Bijouxs. Continue reading Cherries Poached in Red Wine
Purchase all our Cookbooks in our SHOP learn more»
For more info on photography & design services learn more»
