Category Archives: Baking

How to patch pie dough

Unbaked pie crust

The dough for pie crusts isn’t difficult to make, but it can be tricky to perfect. The idea crust will come from a dough that has visible chunks of butter (or of shortening) still in it after cutting in the fat. These fat deposits are what make pie dough extra tender (from shortening) or flaky (from butter) during baking. When the dough is rolled out ... Read More »

Halloween Gingerbread House Kit

Halloween Gingerbread Haunted House

Gingerbread houses are crafts normally associated with Christmas, not with Halloween. This is only because gingerbread itself is a treat that sees seasonal, not because a gingerbread house in and of itself is a yuletide item. In fact, I think that gingerbread houses can be quite spooky and lend themselves very well to the construction of an edible haunted house. After all – the witch ... Read More »

Bites from other Blogs

Sometimes it seems like everyone’s grandma has one special recipe that they are known for. Homesick Texan‘s grandma is no exception. Grandma’s Chocolate Pie has a chocolate custard-type base and a meringue topping. It’s rich, comforting and the kind of recipe that you’ll come back to again and again. 101 Cookbooks used no white sugar and no white flour when crafting her Maple Huckleberry Coffee ... Read More »

Bites from other Blogs

I like ravioli. I love cupcakes. I certainly never expected to see the two things directly linked together in one dish, yet Cupcake Project posted an intriguing recipe for Toasted Ravioli Cupcakes this week. There are about a week of posts describing every bit of the process of making Apple Cinnamon Ravioli, frying them until they’re nice and toasty, then using them to top of ... Read More »

Make your own cupcake stencils

A plain cupcake is practically a muffin, so frosting is definitely a necessary element of the cupcake equation. Vanilla and chocolate are nice, but one of the joys of having mini cakes is that you can be a bit more creative in decorating them than you can with full-size cakes. Sprinkles and jimmies, as well as colored sugars, are the easiest way to go. One ... Read More »

Bites from other Blogs

Foccacia dough is very similar to pizza dough: stretchy, thin and flavorful. Foccacia can be used for all kinds of toppings, too, even if a finish of herbs and olive oil is the most common. A Yankee in a Southern Kitchen used more pizza-like toppings to create Cornmeal Foccacio with Heirloom Tomatoes and Vidalia Onions. It’s a bit heartier than plainer foccacia and makes a ... Read More »

Large Eggs vs. Extra Large Eggs in baking

Carton of Large Eggs

Eggs are classified by size all over the world. The standard size of a chicken egg in the US is “large” and refers to an egg that is about 60 grams (from 57 to 64g, actually). Anything outside this range gets a different size designation: small, medium, extra large, jumbo. Since most commercially produced eggs fall into the large category, every recipe written in the ... Read More »

Bites from other Blogs

First on my list this week are the Redheads at Oatmeal Cookie Blog. The blog is all about oatmeal cookies, which gets a big thumbs up in my book to begin with, but these particularly cookies caught my eye because of their name. Redheads are spicy cookies with 5 types of ginger (ginger hair/red hair = redheads). They sound great – not that I’d be ... Read More »

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