Category Archives: Baking

Black and White Cookies

“The thing about eating the Black and White cookie, Elaine, is you want to get some black and some white in each bite. Nothing mixes better than vanilla and chocolate And yet somehow racial harmony eludes us. If people would only look to the cookie all our problems would be solved.” – Jerry Seinfeld, Seinfeld (The Dinner Party) Black and white cookies are one of ... Read More »

Chocolate Pudding Cake

One of the more popular restaurant desserts is a molten chocolate cake. This can mean several things. Some stories speak of a chocolate souffle that refused to cook all the way through as the origin of this dish. This souffle managed to worm it’s way out of a ramekin and into the hearts (and onto the plates) of diners everywhere. A chocolate cake with a ... Read More »

Self Frosting Nutella Cupcakes

Thank you Donna Hay. If you don’t know who Donna Hay is, imagining a cross between Nigella Lawson and Martha Stewart from Australia will put you in the general vicinity. She is a cook and food stylist with her own lifestyle magazine and bunches of cookbooks, all available the world over. Her recipes are simple and generally unfussy, but always look good enough to be ... Read More »

Raspberry Apple Muffins

When I saw the recipe for Raspberry Apple Muffins, I was immediately attracted. In fact, because they used honey in the recipe, I thought about using them as my SHF entry. When I started to make the recipe, I realised that there was no added fat – just buttermilk and an egg. I worried about the texture, but went ahead. I made sure not to ... Read More »

Pic of my Pillsbury Bakeoff entry: Red, White and Blue Upside Down Cake

Red raspberries, blueberries and white cake. Gorgeous? You bet. Upside down cakes, particularly the pineapple variety, are an American tradition. I’m personally not a huge fan of the pineapple ones, as they tend to be too sweet. Of course, I’ve never made one myself and when you can tailor something to your individual tastes it does tend to improve. These types of cakes have a ... Read More »

How to Beat Egg Whites

Egg whites, beaten

I have decided that we need to talk about egg whites. Their chief purpose, in baking, is to lend structure to baked goods. They also add liquid to a recipe, but I’m not going to deal with that right now. Because of the unique properties of egg whites, they alone can be used to leaven things like cakes without the aid of yeast or chemical ... Read More »

Perfect Angel Food Cake

Perfect Angel Food Cake

It was pointed out in this article, that when Cooks Illustrated standards diverge from your own, you can end up being a bit disappointed with their recipes. I have found this to be a true assessment on several occasions, though the recipes themselves are excellent. There are some types of food where the likelihood of this happening is very low. Cakes are a good example ... Read More »

Swedish Hardtack Crackers

I have made crackers before, both savory and sweet. While the results were good in my first savory attempt, I have to admit that I wasn’t all that sure of myself because I didn’t think the original recipe was very good. Before my course officially ended, our instructor gave up a copy of a cracker recipe and mentioned that it was worth making our own. ... Read More »

Scroll To Top