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Juicy, ripe strawberries don’t find their way into cooked pies all that often because they don’t tend to hold up all that well to long baking times. The strawberries become mushy, give off all their juice and start to lose their color when overcooked. But short cooking times can do wonders for the berries and What Geeks Eat took advantage of this by baking a ... Read More »

Cakes by Me, reviewed

Safari Cake

Over the past few months, I’ve made quite a few birthday cakes. More than usual were for children. My usual cake decorating style is pretty simple: casual frosting application and a bit of chocolate to write happy birthday with. Piping, let alone the creation of more complex themes, are not always my favorite things to do. But kids really like their cakes to look fancy ... Read More »

Angel Food Loaf Pan

Angel Food Loaf Pan

Several weeks ago, I discussed the question of whether or not you need an angel food cake pan to make angel food cake. The answer is yes because the cakes are delicate and the pan is designed not only to let them rise to their fullest potential and to cool without falling, but to make them easy to remove from the pan. At the time, ... Read More »

Cheesecake Brownies

Cheesecake Brownies, swirled in the pan

The first time I ever had cheesecake brownies, they were a variation on a box brownie mix that my mom baked. I had cheesecake brownies this way for years. Some of those box brownie mixes are very good (Ghiradelli is one of my favorites) and I always enjoyed it when I found a batch in the kitchen. Presentation-wise, it’s a beautiful dessert, but the thing ... Read More »

Grill It!

Summer is grilling season, no question about it. Grill It! is a cookbook dedicated to this art of cooking over live fire. If that sounds a bit primitive, it’s because it is basically the oldest cooking method out there. Fortunately,techniques and recipes have been refined thoroughly over the past few thousand years to being us where we are today. The first thing that Grill It! ... Read More »

Brown Sugar Streusel Baked French Toast

inside of Brown Sugar Streusel Baked French Toast

Baked french toast is a really great recipe to have in your repertoire. The idea behind it is that you can prepare it the night before, refrigerate it, then pop it into the oven when you wake up in the morning. It’s an ideal brunch dish because you can make as much – or as little – as you want, and unlike regular french toast, ... Read More »

What is fondant?

The term “fondant” can refer to a couple of different things. In many British cookbooks, for instance, a soft-centered chocolate cake is called “chocolate fondant.” The term primarily refers to a cooked mixture of sugar, water and cream of tartar that can be used either as a candy filling or as a frosting for a cake. Fondant is made by boiling sugar and water to ... Read More »

Vanilla Honey Poached Apriums

The more fruit you have in the kitchen at any given time, the more difficult it is to use it up before some of it begins to become overripe. Apples, for instance, are durable, but the majority of summer produce – stone fruits, berries, etc. – either continues to ripen on your counter or simply starts to go bad the minute it comes through the ... Read More »

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