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Snickerdoodle French Toast

Snickerdoodle French Toast, in progress

The thing that makes the snickerdoodle cookiea snickerdoodle is the cinnamon-sugar coating that the otherwise plain sugar cookie dough is rolled in before baking. It is simple, but makes the cookie delicious and highly recognizable. With that said, you can’t just add a bit of cinnamon sugar to anything and call it a snickerdoodle. The cookies are always a bit heavy on the cinnamon to ... Read More »

Bread warmer for serving

bun warmer

When you bake bread, you generally want it to cool down completely before slicing into it. This is because bread is still baking, in a way, when you take it out of the oven. As it cools, the steam inside the bread is very slowly released through the crust, setting the crumb inside. If you cut into it too quickly, your piece will still be ... Read More »

Wonka Chocolate Golden Mini Eggs, reviewed

Wonka Chocolate Golden Mini Eggs

In the 1971 movie Charlie and the Chocolate Factory, guests inside Willie Wonka’s chocolate factory encounter geese that lay golden eggs for Easter. It appears that they are simply giant eggs with golden shells – no wrappers, just shells filled with milk chocolate. An impressive candy, to say the least. The image of these golden eggs popped into my mind when I was perusing the ... Read More »

A cake comparison

Though I have many cookbooks, I never do a straight comparison of the recipes given in them. Since I often bake multiple dishes, I might have a batch of chocolate chip cookies from one book and a batch of brownies from another, causing tasters to declare a preference for one over the other. I don’t purposely bake and compare chocolate chip cookie recipes side-by-side, however. ... Read More »

Mixed Berry Ricotta Babycakes

Mixed Berry Ricotta Babycakes

 A babycake, to me, is a small and special cake that doesn’t quite fit into any other mold. It’s not a muffin or a cupcake, nor is is simply a miniature version of a large cake. It’s a babycake – and it’s also precisely how I’d describe these Mixed Berry Ricotta Babycakes. The cakes have a taste and texture that is somewhere between cheesecake and ... Read More »

Bites from other Blogs

What’s for Lunch Honey? cooked up a healthy batch of granola that uses more than just the usual ingredients. Her recipe is for Nutty Amaranth Granola with Fresh Berries. Amaranth is a grain that is naturally high in protein and amino acids. It can be popped, which gives it a light texture, and was used here to add an extra nutritional punch to the granola. ... Read More »

Where to shop for baking supplies

This week, I was interviewed by one of the new writers – Alanna, who also writes Two Fat Als- over at Slashfood. Some of you may recall that I wrote for Slashfood for quite some time. The interview is a good one and Alanna came up with some good questions. The only question I’m not sure I gave a good answer to was Where do you ... Read More »

A discussion on kitchen shears

kitchen shears

Scissors are like the socks of the kitchen. Socks mysteriously disappear when you put them into the dryer and scissors, at least in my house, mysteriously disappear when put into a kitchen drawer. Sometimes they will reappear, of course, or they will not vanish at all, but in my experience it is inevitable. It happened to my favorite pair of kitchen shears this past week. Kitchen shears ... Read More »

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