The vast majority of recipes are written for standard pan sizes: 8-inch square, 9-inch round, 12-inch bundt, 11×13, 9×5, etc. Pans in these sizes are available in just about any store with a baking section and if you stick with the standards, you shouldn’t have any trouble matching the size called for in a …
BakeSpace online
It’s not all that difficult to find a group of foodies to join for cooking ideas, restaurant tips and other food-related chit chat. Not only are there sites like Chowhound and Group Recipes, but there are plenty of message boards floating around, affiliated with one website or another. Naturally, …
Mrs Fields 30th anniversary
This year marks the 30th anniversary of the opening of the first Mrs Fields cookie shop. The wildly successful chain was started in 1977 by Debbi Fields, whose career began with a love of baking and progressed from there. Fields, I should add, is not the grandmotherly type that so many …
Yeasted Nectarine Coffee Cake
Don’t be fooled by the cake-like appearance of the treat in the photo above, nor by the name. This coffee cake has only a slightly resemblance to the moist, dense cakes you can find in just about any coffee shop. It is actually more like a sweet bread than a cake because …
Say it.. with My M&Ms
Yesterday, Ryan Donlon and Jennifer Farina from Philadelphia, PA spoke to each other for the first time in 31 days. This wouldn’t be noteworthy event for most couples, but this pair was participating in a contest sponsored by M&M in which they only used the messages printed on My M&Ms for a …
Ice cream sandwich ideas
The temperature outside is much higher than I’d like it to be and, as it’s only July, we have a lot more warm weather to look forward to this year (especially in Southern California, if last summer’s heat was any indication!). Cold desserts are a great way to cool down when it’s hot out. …
Active Dry, Instant and Rapid Rise yeasts
Yeast is a living organism, a microorganism that (usually in conjunction with many of its friends) converts sugar into carbon dioxide, producing bubbles in bread dough and giving us lovely, light loaves at the end of the process. There are really two options available to the baker when he or she wants to …
