Sometimes the simplest recipes are the ones that turn out to be the most satisfying because you get the best return on flavor for your investment of [not much] time. These bars are like that. Shortbread is a very basic kind of cookie to make that the bars are made up of …
“Stir until thick” (or “stir until thickened”) might be one of the most difficult expressions in cooking to interpret when you’re just starting out. How can you tell when your sauce/custard/pudding is thick? How do you know it is thick enough? And what does “coat the back of a spoon” mean?
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I’m a bit of a science geek. Maybe that’s why I enjoy baking so much: the proportions, the measurements, the reactions that turn a pile of ingredients into a cake or cookie. It’s definitely why I own this S’mores Tee that gives the dimensions of the components and the PSI …
I spent a lot of time at the park when I was little. I did all kinds of things: biking, roller skating, playing soccer and just about any other sport/activity you can think of alone or with my friends. One of my favorite activities – if I had a bit of change …
When it comes to cakes, I like to make mine simple. It’s rare when you’ll find me frosting a cake with more than just an offset spatula to spread on a thin and unadorned layer of buttercream, although I do like to top them off with a bit of chocolate …
Can a dessert be a cheesecake when it doesn’t start with cheese? My gut feeling tells me that it can’t. In spite of that, I can’t resist calling these little yogurt-based souffles, “cheesecake souffles” because they taste exactly like a light and fluffy cheesecake – only without all the calories and fat …
Temperatures are rising quickly now and spring has gone by much faster than it should have! But with the change in season, we get a change in the produce that is available to us and an opportunity to use a whole new batch of fruits and veggies in our kitchens. Naturally, fruits are generally …
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