Most bakers use all-purpose flour for almost everything they make at home. In the professional bakeshop we would use four different kinds of flour. Each type of flour had its own set of properties, making it best for the baking product for which it was used. As I have been working with different gluten-free flour … More Not All Flours are Created Equal
Now that you are here and before we get into the “how to” I hope you have noticed how beautiful the new website is. Sleek, clean, functional, a little less artsy than before, but hey, changes is good. Now down to the reason you stopped by. Recently, I had situation with my cast iron Dutch … More Time for a Makeover: The Best Way to Seasoning your Cast Iron Cookware
But when is enough – enough? Really? I know what you are thinking. Get over it. Go to the store and just buy some chocolate – but no! It’s so much fun to mess around with the different levels of cocoa and to add stuff to the chocolate bars and to master tempering the chocolate. … More Enough with the Chocolate Bars Already!
Yes, that is me, I am guessing I was about 3 ish… I found this photo in with some others which my mom had set aside for me. There are more of these iconic images of me whipping up culinary delights. I promise to share. I have no idea what I was making. Probably just … More Now what is she making???
Every now and then I need to try something new. Usually, it’s because someone asks me to make something I don’t have a recipe for in my collection. This time it was Lemon Poppy Seed Cake. Now, I have recipes for Lemon Pound Cake, Lemon Chiffon Cake, Almond Cake with lemon zest, and I have … More Experimenting is Good! Simple Tips for Making an Existing Cake Recipe More Moist