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Irish Coffee

Irish Coffee

I probably should have posted this back for St. Patrick’s Day, but I really don’t think that Irish coffee should only be a once-a-year treat. The drink is so tasty that, while it might be best for special occasions, it is certainly worthy of more than just a single holiday. Irish coffee is the label applied to hot coffee that is enhanced with a shot ... Read More »

Difference between almond meal and almond paste

almond paste vs. almond meal

Almond paste and almond meal are two ingredients that are quite easy to confuse – especially when you haven’t worked with either one before. Both products start with ground almonds. Almond meal, which is also called almond flour, is made with nothing more than finely ground almonds. Technically, almond meal is really only made with almonds leftover from the almond oil extraction process and because ... Read More »

Buttermilk Spoon Bread

Buttermilk Spoon Bread, in progress

Spoon bread is a classically Southern dish that you probably won’t find just anywhere. The best way to describe it is to say that it is a hybrid of polenta, cornbread and a souffle – and that only partially describes it. A good spoon bread should be light, have an at least slightly custardy center and a crisp top. And it should be soft/tender enough ... Read More »

Bites from other Blogs

Charlotte Russe isn’t as trendy as it once was, but it is still as beautiful as it ever was. The dessert starts with a mold lined with ladyfingers and/or sponge cake, which is then filled with layers of custard, whipped cream, fruit and sometimes gelatin. Foodie Bride‘s version, an Not Derby Pie used buckwheat flour as the base for some Nibbly Buckwheat Butter Cookie. The ... Read More »

The Kitchen Sync Cookbook

Kitchen Sync Cookbook

I love all of my cookbooks and use them often. But these days, more often than ever before, I’m looking for recipes (or recipe inspiration) online, too. Cookbooks are easy to take into the kitchen. Computers – even laptops – are somewhat less so. The problem is not gaining access to the recipe, but handling the book/laptop while you’re trying to handle various ingredients and ... Read More »

Silicone pastry brushes

Silicone pastry brushes

A pastry brush isn’t the most vital tool in a baker’s arsenal, but it is one that comes in handy from time to time. It is also one whose function can’t easily be performed with other tools. The brush is used to spread liquids and glazes onto the surface of foods, like adding melted butter to the tops of cinnamon buns or some milk/cream to ... Read More »

Deviled Eggs

Deviled Eggs

When it comes to food, the term “devil” or “deviled” refers to foods that have hot or spicy seasonings added. The reference dates back about two centuries and some of the most common ingredients that fall into this category are hot mustard, tabasco sauce and red or cayenne peppers. The popular summertime picnic or potluck dish, deviled eggs, usually include one, two or all three ... Read More »

Gluten-Free Baking Classics

If you have a gluten intolerance (Celiac’s), wheat is out of the question as far as your diet goes. And when wheat goes out, so does a whole category of foods: baked goods. Wheat flour is the basis of the vast majority of cakes, cookies, breads and other bakes, so it’s no surprise to hear that the inspiration for this book was to give those ... Read More »

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