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Lime and Raspberry Bread

lime & raspberry loaf slice

With a half-dozen limes freshly picked from a heavy-with-early-season-fruit lime tree and a large basket of organic, super sweet, nearly black raspberries in my kitchen, I knew that I had to find a way to combined them. Tempted as I was to just eat all the berries unadorned), the combination of zesty lime and rich berries just seemed too good to pass up. And I’ll tell ... Read More »

Cake and pizza lifter

Shifting cake layers around the kitchen can be tricky, especially when you’re making a cake with several layers, because there is always a risk of a piece of cake tearing or breaking in two. Once the cake is stacked up, frosted or not, it is almost impossible to move (undamaged and in one piece) unless it is already on a cake stand. Cheesecakes and other ... Read More »

Truffle pretzel spiderweb for Halloween

truffle pretzel spiderweb

Halloween isn’t one of those holidays that sends me out looking for gourmet candies and treats. Call me a traditionalist, but while I’m not about to turn down a pumpkin pie truffle, I tend to stick with the more widely available chocolates and candies at this time of year. The more exotic or indulgent things get saved for Christmas, Valentine’s Day and Easter. This isn’t ... Read More »

CI tests rimmed baking sheets

rimmed baking sheets

A baking sheet is a baking sheet is a baking sheet – right? Not quite. Different baking sheets are made of different materials and are different thicknesses, and baking the same cookie on ten different sheets can result in ten differently finished cookies – from undercooked to burnt. For their most recent issue (Nov./Dec. 07), the Cook’s Illustrated staff decided to test baking sheets to ... Read More »

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 »

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