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Multi-Grain Bread

I love multi-grain bread. I’m not talking about the kind that you buy in the supermarket, bagged and sliced next to the white bread. I’m talking about the hearty, flavorful kind that you can get on a sandwich at a really great cafe. It’s the kind of bread that is invariably paired with a “California style” sandwich, the one that always seems to include tomatoes, ... Read More »

Lots of Crumb Cake

Crumb cakes differ from coffee cakes, though both often have streusel or crumbs component, because a crumb cake is mostly crumb. Sure, coffee cakes will have some on top or swirled throughout, but the bulk of the batter is cake. In this instance, the bulk of the “batter” was crumb. The cake was a Martha Stewart recipe that I picked mainly on looks. Crumbs on ... Read More »

Easter Egg Challah

Happy Easter everyone! This year I wanted to do something a little different from the rather ubiquitous brunch muffins and fritattas (though I did those, too) and make a real show-stopper. I rather think that I did an excellent job with it, too. But let me stop patting myself on the back long enough to tell you how I did it. The idea for this ... Read More »

Calzones

A calzone is sort of like a piece of pizza that has been folded into a pocket, or a turnover. It is made of pizza dough with some sort of filling on the inside. The filling almost always involves at least one type of cheese, though meats and vegetables are common inclusions. There is some controversy over the calzone and it stems from the sauce. ... Read More »

Plain Sponge Cake

This cooking school class is about technique because the thing about sponge cakes is that they’re not very exciting. They have a wide, open crumb and a relatively coarse texture when compared to butter cakes. This texture is, of course, what gave them the name “sponge cake” in the first place. Though they are not usually the cakes most likely to melt into your mouth, ... Read More »

Chocolate Espresso Cupcakes

With Easter coming up, I knew that I already had the perfect idea: egg shaped cupcakes, thanks to Reynold’s Fun Shapes bakeware. How’s that for product placement? Actually, I really liked these. They are small foil pans, cupcake sized, that come in three shapes: hearts, stars and, of course, eggs. They sell them in the baking aisle of my grocery store, along with their usual ... Read More »

Silken Raspberry Mousse

A lot of tofu mousses involve chocolate. Not that there is anything wrong with that, but they can be rather heavy and, frankly, I like fruity things during the spring and summer far more than I like chocolaty things. I haven’t done many mousses with fruit and tofu, but, in this case, decided to give it a shot. And I’m glad that I did. While ... Read More »

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