Category Archives: Baking

Bites from other Blogs

The Lasagna Tart from 101 Cookbooks isn’t quite as hearty or cheesy as most lasagna variations. It doesn’t even have any noodles in the recipe. But it does have are all the traditional flavors of lasagna packed into an elegant tart crust. Instead of the noodles, it uses thinly sliced zucchini to give it some layers, and it still has lots of ricotta cheese and ... Read More »

Bites from other Blogs

Today is Canada Day, and in tribute, Dinner with Julie baked some Maple Cupcakes. Maple cupcakes are a fitting treat for the holiday because maple syrup is so closely associated with Canada and Canadian foods. The cupcakes have quite a bit of maple syrup in the cake itself, and are topped off with a decadent maple syrup frosting. If you want to take the maple ... Read More »

What is arrowroot?

Arrowroot starch

Arrowroot, or arrowroot starch, is a powdery product made from the arrowroot plant, a starchy tropical root. The plant is dried and ground up to make the powder, which is primarily used as a thickener in the kitchen, much like cornstarch. Much like cornstarch, it is an excellent thickening agent. It has about twice the thickening power of regular flour. Unlike cornstarch, however, arrowroot is ... Read More »

Bites from other Blogs

Lemonade and limeade are refreshing drinks, not just because they’re served cold, but because of the zestiness of the citrus fruits. This zestiness carries over into other dishes, so it’s no surprise that Culinary in the Country dubbed these Coconut-Lime Bars with Hazelnut Shortbread Crust as being refreshing. The bright lime flavor really stands out against the sweet coconut and nutty crunch of a shortbread ... Read More »

Bites from other Blogs

Chiffon cakes are light and fluffy, a great dessert to have around in the summertime when you don’t feel like munching oni a heavy or overly-rich dessert. Like angel food cakes, many are only lightly flavored. Unlike angel food cakes, chiffon cakes can actually pack in a lot of flavor. Pureed fruit makes a great addition to chiffon cakes. Fuzzy Bakes used fresh, ripe mango ... Read More »

Bites from other Blogs

As much as I love egg dishes for breakfast, the morning meal can get a little bit boring without mixing things up from omelets and scrambles once in a while. Not Quite Nigella‘s Bacon, Egg and Cheese Breakfast Strudel is a great change of pace that incorporates several breakfast staples. The strudel is a bit like a quiche, in that it has a crust and ... Read More »

What is buttermilk?

I often get asked questions about what buttermilk is and how to substitute for it because people don’t keep it “on hand.” The best answer to this is to say that buttermilk is a wonderful dairy product that makes for some delicious baked goods, and it should always be kept on hand if you like to bake more than just the occasional batch of chocolate ... Read More »

What is egg replacer?

Sometimes, when a recipe does not include eggs, it will call for “egg replacer” instead. This is most often found in vegan recipes, since vegan recipes don’t include animal products and never use eggs, although a search for egg-free bloggers will find you plenty of people who also don’t want to include eggs in their cooking. Egg replacer is a packaged product that is a ... Read More »

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