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What does “to proof” mean?

When it comes to food, the word “proof” has two completely different definitions. The verb “to proof” is a baking term that describes the action of yeast. Primarily, it is the act of dissolving active dry yeast in water (or another liquid) before incorporating it into dough to ensure that the yeast is alive and kicking, a definition that might have arisen from the need ... Read More »

Pumpkin Muffins with Chocolate Covered Sunflower Seeds

Pumpkin Muffins with Chocolate Covered Sunflower Seeds

The approach of Halloween is the perfect excuse to indulge my love of pumpkin baked goods with some seasonally appropriate treats. These pumpkin muffins aren’t nearly decadent enough to satisfy any costumed kids looking for a treat (since they probably have candy in mind), but they do make a nice addition to breakfast on a cool fall morning. The muffins start with a simple pumpkin ... Read More »

Bites from other Blogs

I must have had tarts on my mind this week (you’ll see why next week) because just about all of the recipes that caught my eye on other food blogs were for tarts!  I rarely use figs in baking, but I love the sweet, rich flavor of the fruit. Dessert First has not one, but two tasty fig desserts up right now: Honey Panna Cotta with Grilled ... Read More »

Halloween Cookie Stamps

Halloween Cookie Stamps

 These Halloween Cookie Stamps are a change from more common cookie cutters. Instead of rolling out dough and cutting out each desired shape one piece at a time, these can be used to simply stamp your design onto the surface of a piece of dough. The pressure from the stamp will flatten your ball of dough into a perfectly even cookie as you work, eliminating the ... Read More »

Baguette wrist rest

Baguette wrist rest

The perfect baguette should have a crisp, golden crust and a light, chewy interior, with a well-developed lavor that arises from a short list of simple ingredients: water, flour, salt and yeast. This baguette doesn’t meet any of those criteria, although it does have a pleasant golden color to it. But this baguette isn’t meant to be eaten, either. The Baguette Computer Wrist Restis made ... Read More »

Giant Hostess Cupcake, step-by-step

giant hostess cupcake, innards

I’ve mentioned before that I’m a fan of the Pimp That Snack website, where people submit their supersized versions of conventionally smaller snack foods, so when a good friend of mine asked me if I could rework my Devil’s Food Cupcakes with Vanilla Cream Filling into a giant Hostess cupcake lookalike, I didn’t hesitate before agreeing to give it a shot. The result is the cake ... Read More »

Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

I was sold on this book the moment I read the title. With a name like Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth, how could any dessert-lover resist? The book has 75 recipes divided into four chapters: chocolate, puddings, cakes/cookies/pies and over-the-top treats. The recipes seem to be skewed to the chocolate chapter and all are named with the same creativity that ... Read More »

Parmesan Potato Bread

parmesan potato bread loaf

 Potato bread was always one of my favorite types of bread. Even way back in elementary school, when I always hoped to find it on my PB&J sandwiches, I knew the taste and texture of the bread if not the name. Potato bread is just what is sounds like: bread that is made with potato in it. Now, we’re not talking about shredded potatoes here, but about cooked ... Read More »

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