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Pizza Bianca

Pizza Bianca

It’s great that more people are venturing into the exploration of homemade yeast breads these days. Yeast breads are really easy to make (if difficult to perfect) and it’s fun to play with the dough. It never fails to make me smile when I see a recipe for a “no knead” or “no roll” bread. While many of these recipes turn out fantastic breads, and ... Read More »

The Big Book of Breakfast

Breakfast is definitely my favorite meal of the day, and I am more than happy to eat things typically considered to be breakfast foods any time (although I should note that this is also true of most any leftover from any meal – lunch, dinner or dessert – that happens to be in my fridge when I’m hungry). As a result, breakfast-centric cookbooks actually get ... Read More »

Fresh Blueberry Tart

Blueberry Tart, sliced

A trip to a local market this week yielded a huge basket of sweet, ripe blueberries. They were so good that I couldn’t pass them up, but I also knew that I would need to come up with at least one blueberry-heavy recipe to use them up before they went past their prime, or just bite the bullet and freeze some. A pie seemed like ... Read More »

Troubleshooting homemade ice cream

Vanilla Gelato, churning

Making homemade ice creams and frozen yogurts is fun, but even when you have a good quality ice cream maker, there can be some difficulties with the process. The top two concerns that people have are (1) the ice cream is too soft and (2) the ice cream is too hard. Ice cream made in a machine designed for home use often doesn’t freeze ice ... Read More »

Heritage Bundt Pan

It’s not until you see the finished product from Nordicware’s Heritage Bunt pan that you realize how gorgeous it really is. The pan itself is nice, but not that impressive. The finished cake comes out with sharp lines, forming a swirling design that is reminiscent of a very geometric flower bud. It is also slightly reminiscent of a kugelhopf pan. Kugelhopf is a type of ... Read More »

Guittard Cocoa Rouge Cocoa Powder, reviewed

Guittard Cocoa Rouge Cocoa Powder

There is very little chance that Guittard‘s Cocoa Rouge cocoa powder will be mistaken for any other brand. The powder is a rich mahogany color that sound stand out amidst a sea of other cocoas, which tend to be more on the brownish side of the spectrum. It delivers a very rich chocolate flavor and, although it looks red coming out of the can, doesn’t ... Read More »

Honeyed Chocolate Chip Cookies

Honeyed Chocolate Chip Cookies

I’ve mentioned before that honey is an interesting ingredient to use in baking because it has some unusual properties. Namely, in addition to sweetening up a recipe, it actually attracts and retains moisture. This means that baked goods that use honey will remain nice and moist, where similar baked goods without any honey may get a bit dry or stale. I find that chewy cookies, ... Read More »

Bites from other Blogs

A savory cheesecake sounds like it would be a dish that is rich and heavy, if flavorful. 101 Cookbooks got around the heaviness problem by using ricotta cheese, not cream cheese, in her Zucchini Ricotta Cheesecake. The cheesecake is packed with fresh herbs and veggies in addition to three types of cheese. Heidi says that it comes out like a very light, fresh quiche – ... Read More »

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