Category Archives: Baking

Bites from other Blogs

You can find a chocolate fix in a batch of the Chocolate Toffee Cookies that Sugar Cooking baked up this week. They’re almost brownies, in cookie form, with very little flour and lots of melted chocolate in the dough. Toffee bits and walnuts break up the intensity of the chocolate a bit, and add a little extra texture to the cookies. The dough for these ... Read More »

Why use a springform pan?

Springform pan

A springform pan is a type of cake pan that has removable sides. The strip of metal that makes up the sides of the pan is shaped into a ring and is held together with an adjustable latch or buckle. It can be tightened by snapping the latch into place, tightening the ring and creating a tight seal with the pan’s base. When unlatched, the ... Read More »

Bites from other Blogs

No Special Effects‘ Dulce De Leche Flan is described as being a dessert for dessert lovers. It is very sweet and very rich, made with lots of homemade dulce de leche. This recipe takes a bit of patience, since the milk caramel itself takes several hours to make and the egg yolk-rich flan takes another couple of hours to bake. Patience pays off with this ... Read More »

Whole vs freshly ground nutmeg

Whole nutmeg in jar

When I write a recipe that includes nutmeg, I try to specify that it should be freshly ground nutmeg. I notice that more and more recipes are written this way, where years ago most just said simply “nutmeg.” This is because nutmeg has a delicate, spicy flavor that starts to dissipate shortly after being ground and you really can get a lot more flavor out ... Read More »

Bites from other Blogs

I’ve had some cookies called snowballs before, and they tend to be tender ball-shaped butter cookies rolled in powdered sugar – hence the name. Cookie Madness‘s Cinnamon Snowballs look a lot like the traditional snowballs, but are made with an unusual combination of cornflakes and cake flour. The cake flour lends the expected soft texture of the traditional cookies, while the finely crushed cornflakes add ... Read More »

What is a crumb coat?

Crumb coat being applied

A  crumb coat is a term that comes up fairly often for those of us who like to bake cakes, but it is not often well defined in recipes. Sometimes, it isn’t mentioned at all, although anyone who has ever tried to frost a cake and ended up with lots of crumbs stuck in the frosting would certainly find that knowing how to apply a ... Read More »

Bites from other Blogs

When I think of crisps, cobblers and other such desserts, I tend to think of peaches, apples and other fruits that usually also make it into pie fillings, not of fruits like mandarin oranges. The unusual filling in Culinary Concoctions‘s Rhubarb and Mandarin Orange Crisp seems to work well, however, with the sweetness of the oranges taking the tart edge off of the rhubarb. The ... Read More »

Butter vs shortening in pie crust

Double Crust Pie

Pie crusts are usually made with butter, shortening or a combination of the two. The solid fats are rubbed into a flour mixture, creating a dough that resembles coarse, wet sand before some liquid is added to it and you can press it together into a ball. The procedure is the same, but the two fats will give you different results in your recipes. Butter ... Read More »

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