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The Weekend Baker

The Weekend Baker

At one time or another, we have all thought that there just aren’t enough hours in the day, so sometimes we have to make tough choices when it comes to deciding what to do with our time. The Weekend Baker is a cookbook recognizes this and is designed to help make from-scratch baking fit into a busy lifestyle. Rather than opting for preprepared ingredients or ... Read More »

Berry Trifles with Vanilla Custard Sauce

When you get a batch of really sweet berries, sometimes it seems like a shame not to use them to make a wonderful dessert when you know that a top quality berry will really make any dessert heavenly. Of course, it also often seems like a shame to add too many other flavors and textures in to a dish to compete with the berries. This ... Read More »

Low Fat Fudgy Brownies

Low Fat Fudgy Brownie Wedge

I happened to catch an episode of the America’s Test Kitchen TV show this past weekend and was suprised – and delighted – to see that it was about making low-fat versions of two chocolate favorites: brownies and chocolate mousse. Naturally, I quickly scrounged around for a pen and something to write on (I ended up with a napkin – which, incidentally, I do not ... Read More »

Easy Pb&J Jar

Easy Pb&J Jar

Although it’s called the Easy Pb&J Jar, this innovative jar is good for more than just peanut butter and jelly storage. The jar has screw-tops on either end and perfectly straight sides. This completely eliminated the rounded edges usually found at the bottom of “regular” jars and the rim found underneath the top opening, where the jar comes up and narrows, and prevents you from ... Read More »

Pluots, apriums and Floyd Zaiger

Pluots and apriums

If you want to find the best fruits you can, your best bet is to find out what is in season and seek it out from a high-quality vendor at a good local farmer’s market, where the produce will be the freshest. If you want to find the perfect fruit, however, your best bet is to become a biologist who specializes in fruit genetics. Biologist ... Read More »

Do I need an angel food cake pan?

angel food slice

Angel food cakes are a bit unique in that they always come in the same size and shape. Recipes call for a specific pan and, while it’s possible to make smaller versions of angel food cakes in loaf pans or cupcake pans, a 9- or 10-inch tube pan with a removable bottom is standard. Lots of people who have never made an angel food cake ... Read More »

Coconut Angel Food Cake

Coconut Angel Food Cake

When I make angel food cake, I usually opt to make a plain cake rather than a flavored one. The standard flavoring for an angel food cake is vanilla, sometimes spiked with a little bit of almond (this is also how a classic white cake is flavored) and it’s a combination I really enjoy. The plain cake is flavorful, moist and tasty both on its ... Read More »

Bites from other Blogs

When I make an ice cream cake, it’s usually for a party or a barbecue and, since there are a lot of people to serve, I usually opt to make a full-size sheet cake, like my Mint Chocolate Chip Ice Cream Cake. There’s no reason that ice cream cake can’t be turned into ice cream cupcakes, however, and Joy the Baker used my two favorite ... Read More »

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