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Flatbreads & Flavors: A Baker’s Atlas

Flatbreads & Flavors: A Baker's Atlas

The book Flatbreads & Flavors: A Baker’s Atlas is not a new cookbook, but it is new in paperback and its republication is bound to bring it back into the spotlight. It was first published back in 1995, and won a James Beard Foundation Award for Cookbook of the year in 1996. The book explores global cuisine through recipes for flatbreads. With or without yeast, ... Read More »

Chocolate Truffle Coffee

Chocolate Truffle Coffee

This is a quick-fix coffee drink for any chocolate lover and, in my humble opinion, a bit better than your average mocha. The drink has a rich sounding name – Chocolate Truffle Coffee – but is anything but complex. All it involves is melting some chocolate truffles into hot coffee. Truffles have such a strong chocolate flavor that they are a great way to add ... Read More »

Chocolate Covered Strawberry Swiss Roll

Chocolate Covered Strawberry Swiss Roll

A swiss roll is the same thing as a jelly roll: a thin sponge cake that is rolled up into a spiral and filled with a sweet filling of some kind. The cake itself is simple and plain. Unlike butter cakes, which tend to crack or crumble when they are handled a lot, this type of sponge cake is very pliable. It is easy to ... Read More »

Large Eggs vs. Extra Large Eggs in baking

Carton of Large Eggs

Eggs are classified by size all over the world. The standard size of a chicken egg in the US is “large” and refers to an egg that is about 60 grams (from 57 to 64g, actually). Anything outside this range gets a different size designation: small, medium, extra large, jumbo. Since most commercially produced eggs fall into the large category, every recipe written in the ... Read More »

Pumpkin Patch Pan

Pumpkin Patch Pan

It must be fall when a new generation of pumpkin shaped pans hits the shelves at kitchen and home stores. These pans always have a special appeal for me because there are so many pumpkin breads and pumpkin cakes out there that need absolutely no frosting to be delicious. This means that the pumpkin shapes of the pans usually have more impact than those of ... Read More »

The frosting or the cake?

Red Velvet Cupcakes

When it comes to cakes and cupcakes, which is more important: the frosting or the cake? Recently, a friend and I were comparing notes on some cupcake bakeries that we had tried. She mentioned how excited she was when she heard that a cupcake bakery was opening in her [previously cupcake-less] area and how she had rushed out to try them over the weekend. Unfortunately, ... Read More »

Banana Cinnamon Friands

Banana Cinnamon Friands

Friands are small cakes that are very popular in Australian bakeries and cafes. They’re not exclusive to Auz. and NZ, but the term does seem to be used exclusively there. They are actually a riff off of a french financier, a small pastry made with almond flour and lots of butter. The french cakes tend to be very tender, but friands are also very moist, ... Read More »

Bites from other Blogs

First on my list this week are the Redheads at Oatmeal Cookie Blog. The blog is all about oatmeal cookies, which gets a big thumbs up in my book to begin with, but these particularly cookies caught my eye because of their name. Redheads are spicy cookies with 5 types of ginger (ginger hair/red hair = redheads). They sound great – not that I’d be ... Read More »

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