When I was a kid, the reason I loved going out for pancakes on a Sunday morning was the syrup. Or rather, the syrups. Any diner or pancake house that had a variety of syrups that included a couple of fruit-flavored ones got a big thumbs up in my book. I still …
Chocolate chip cookies range from crispy to chewy, and hit every possible texture in between. Oatmeal raisin cookies, on the other hand, almost always aim for a nice, chewy consistency. This chewiness mimics the chewiness of the raisins baked into the dough and gives the …
Turn the pages of almost any cooking magazine and you’re likely to come across an ingredient that sounds both familiar and unfamiliar at the same time: lemon verbena. Granted, it might not be in every issue of every magazine, but it has gone from an uncommon ingredient to one that even very mainstream magazines …
For some, there are two kinds of chocolate: those for eating and those for baking. In my kitchen, the two tend to be one and the same. I’ve used chocolate bars like these Dove Silky Smooth Milk and Dark Chocolate Bars in baking before and have had great results. I tend to …
My kitchen has several timers in it. There are timers built in to the microwave and oven, as well as timers on my radio/cd player and a magnetic timer that I stick to any handy surface. I could even use the alarm clock on my cell phone if I had to. It’s rare that …
I actually have more than one cookbook with recipes for Joe Froggers in them, but most don’t really go into what the cookie is or how it got its name. Fortunately, Cake Spy did. They’re crispy molasses cookies that are rich in flavor and keep for a long time – making …
Honey, molasses, maple syrup, agave syrup and other similarly thick, sticky and sweet liquids can be great to bake with. They all add moisture and lots of subtle flavors to a baked good, moreso than you can get with …
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