Picket Fence Cupcake Wrappers

I’ve mentioned laser-cut cupcake wrappers before, and while I have my objections to the fact that you can’t bake directly in them – partially because they’re so holey that they couldn’t hold the batter even if you wanted to bake in them – it’s hard to deny that they make for a beautiful presentation. I particularly like these Picket Fence Cupcake Wrappers. The wrap-around fence ... Read More »

Natural peanut butter vs Regular peanut butter in baking

Natural peanut butter

Your most basic peanut butter contains just peanuts and some oil to help the peanuts blend together into a smooth paste. There are two distinct types of peanut butter: “regular”  and “natural”. “Regular” is the term I’ll use to define your standard peanut butter and jelly sandwich peanut butter, and a category that includes most easy to find national brands. It’s creamy and thick, even ... Read More »

Batter Blender

Batter Blender

Whisks are often the best tools for mixing up a batter. Because of the way that the multiple strands of wire weave through the ingredients, it does an efficient job of combining them all without overmixing anything. Unfortunately, a whisk doesn’t work well for all types of batter. Brownie batter, for instance, is usually too thick to be whisked, and a portion will always clump ... Read More »

Sausage and Mushroom Crustless Quiche

Sausage and Mushroom Crustless Quiche

Crustless Quiche is one of my favorite easy dinner dishes to make. Quiche doesn’t sound like it would be a quick-fix dish at any time, but this quiche doesn’t use a traditional pastry crust, which really cuts down on the prep time. Instead, the quiche filling includes some all purpose flour and baking powder, in addition to eggs, milk and other standard quiche ingredients. In ... Read More »

Bites from other Blogs

St Patrick’s Day was yesterday, but you don’t need to wait for a holiday for an excuse to try Andrea’s Recipes‘s Guinness Gingerbread. The dark, chocolaty flavor of the stout beer adds a lot of depth to the other flavors in the gingerbread, which include cocoa power, ginger, cinnamon and pepper, as well as molasses and brown sugar. This is a great everyday cake that ... Read More »

What’s Your Baking Personality?

Slice of classic white cake

Cornell University researchers studied nearly 800 family cooks and determined five distinct types of cooking personalities, types which supposedly influence the types of dishes that you make and what your “food biases” are. The study was done mostly to show that what we think we’re eating – healthy, tasty home-cooked meals – isn’t necessarily what we’re putting on the table because homemade doesn’t necessarily mean ... Read More »

Topsy Turvy Cake Pan

Topsy Turvy Cake Pan

Whimsical cakes, with their irregularly shaped, tilting layers and brightly colored frosting, are just as popular as they ever were, even though they are far more common than they were just a few short years ago. At least, they’re now as common in the shops of professional cake decorators as they are at the Mad Hatter’s tea party table. The cakes are made by shaping ... Read More »

Skillet Scones (Soda Bread Farls)

Skillet Scones

Soda bread farls are flat breads that are made from the same dough as Irish soda bread, but are cooked in a skillet or on a griddle. They’re triangular and made by shaping the bread dough into a disc and cutting it into quarters before cooking, then cooking each piece individually. The idea is that it is easier to whip up a bread at a ... Read More »

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