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Chewy White Chocolate Macadamia Nut Cookies

Chewy White Chocolate Macadamia Nut Cookies

I probably bake chocolate chip cookies a little bit more often than other types of cookies. You can’t argue with them: everyone likes chocolate and they’re simply a classic. Once in a while I get a real craving for something with white chocolate instead and bake up a batch of white chocolate macadamia nut cookies as a change of pace. They’re the kind of cookie ... Read More »

Hexagon Biscuit Cutter

Hexagon Biscuit Cutter

Biscuits are usually made by rolling out your dough and punching out individual biscuits with a round cutter. If you’re a skilled biscuit-maker, you can reduce the wasted dough between rounds to almost nothing, but there is always some space between your biscuit rounds and some dough that will need to be either re-rolled or thrown out. This¬†Hexagon Biscuit Cutter cuts out biscuits in a ... Read More »

Lemon Oreos, reviewed

Lemon Oreos

As a fan of all things cookies n’ cream, I’m always interested in trying the limited edition flavors that Oreo comes out with. The limited time flavors usually come out around the holidays and past flavors have included Candy Corn, Peppermint and Birthday Cake. Not every limited edition flavor appeals to me, but the new Lemon Oreos definitely caught my eye the last time I ... Read More »

Nordic Ware Lemon Loaf Pan

Nordic Ware Lemon Loaf Pan

I love to bake with citrus and especially with lemons when they are in season. Both their juice and zest are so full of flavor that it is easy to make a delicious baked good, whether I’m making lemon bars or a lemon pound cake. Lemon goes with a lot of other flavors and, even by itself, just seems to brighten everything up. This Nordic ... Read More »

Toasted Pound Cake

Toasted Pound Cake with Quick Berry Compote

Pound cake is a versatile cake that can be eaten any number of ways. You can eat it plain, topped with fresh fruit or ice cream, or even toast it. You might not think about cake as a food that you normally toast, but pound cake is the exception to that general rule. It is dense enough to hold up well to slicing and toasting, ... Read More »

Bites from other Blogs

Bites from other Blogs

All kinds of citrus fruits are in season right now, and citrus is a great way to add a little sunshine to your baked goods when it is still a bit cold and gloomy outside. Becca Bakes‘ Tangerine Poppy Seed Chiffon Cake looks bright and delivers plenty of citrus flavor. Chiffon cakes are light and spongy, the kind of cake that you can take a ... Read More »

Vermont Redefines Their Maple Syrup Standards

Maple Syrup Labels

The majority of maple syrup is produced in Quebec, Canada. They turn out 75% of the world’s production annually, approximately¬†6,300,000 gallons of syrup. Ontario, Nova Scotia, New Brunswick, and Prince Edward Island also produce smaller amounts of maple syrup. In the US, Vermont is the largest producer of maple syrup with about 5.5% of the global supply. New York and Maine are also responsible for ... Read More »

Wilton Heart Doughnut Pan

Wilton Heart Doughnut Pan

Baked donuts are so popular that they are now their own category of bakeware, claiming shelf space right next to muffin pans. Donut pans – or doughnut pans – allow you to make a beautifully shaped donut without any deep frying, so they are healthier to eat and less mess to make than traditional donuts. I’ve seen standard and mini donut pans before, but Wilton’s ... Read More »

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