Category Archives: Baking

Which molasses should I use?

Grandma's Molasses, light and dark

Molasses is a byproduct of the sugar-making process, and is made with both sugar cane and sugar beets. Specifically, molasses is the concentrated cane syrup or beet syrup leftover when sugar crystals are extracted. The most widely available molasses is sugar cane molasses because it is often used in baking. It comes in three varieties: light, dark and blackstrap. When sugar cane is being processed ... Read More »

What is pastry flour?

KA pastry flour

Cake flour, all purpose flour and bread flour are the three types of flour that you’ll most often see when reading through recipes. Once in a while, you might notice a wild card and see that a recipe calls for pastry flour, instead. Pastry flour is a high-starch and low-protein flour. It falls somewhere between the (average) 8% protein content of cake flour and the ... Read More »

Bites from other Blogs

Miss.cupcake.face was extremely astute to notice that most cake recipes that include oreo cookies to make a cookies-and-cream cake mix the cookies into the batter. She wanted to boost the Oreo flavor when she baked Oreo Cookies and Cream Cupcakes. The cupcakes are vanilla, filled with vanilla pastry cream, and topped with frosting made from vanilla buttercream and crushed Oreo cookies. Way to highlight the ... Read More »

Bites from other Blogs

Swedish Cinnamon Buns, like the ones that Anne’s Food recently made, are probably my favorite cinnamon bun variant. Their defining characteristic is a crunchy topping of pearl sugar, as opposed to the gooey glaze or frosting that is present on so many American cinnamon buns. Pearl sugar is much larger than your average coarse sugar, and the grains – which are actually compressed sugar, not ... Read More »

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 »

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