Though I have many cookbooks, I never do a straight comparison of the recipes given in them. Since I often bake multiple dishes, I might have a batch of chocolate chip cookies from one book and a batch of brownies from another, causing tasters to declare a preference for one over the other. I …
Mixed Berry Ricotta Babycakes
 A babycake, to me, is a small and special cake that doesn’t quite fit into any other mold. It’s not a muffin or a cupcake, nor is is simply a miniature version of a large cake. It’s a babycake – and it’s also precisely how I’d describe these Mixed Berry Ricotta …
Bites from other Blogs
- What’s for Lunch Honey? cooked up a healthy batch of granola that uses more than just the usual ingredients. Her recipe is for Nutty Amaranth Granola with Fresh Berries. Amaranth is a grain that is naturally high in protein and amino acids. It can be popped, which gives it …
Where to shop for baking supplies
This week, I was interviewed by one of the new writers – Alanna, who also writes Two Fat Als-Â over at Slashfood. Some of you may recall that I wrote for Slashfood for quite some time. The interview is a good one and Alanna came up with some good questions. …
A discussion on kitchen shears
Scissors are like the socks of the kitchen. Socks mysteriously disappear when you put them into the dryer and scissors, at least in my house, mysteriously disappear when put into a kitchen drawer. Sometimes they will reappear, of course, or they will not vanish at all, but in my experience it is inevitable. It …
Oatmeal Raisin Sandwich Cookies with Cream Cheese Filling
If pressed, I would have to say that my favorite type of sandwich cookie is a whoopie pie. The confection is a soft, frosting-filled, single-serving treat that, while it looks like a cookie, is much closer to cake in texture and taste. But I still love the idea of …
The Splendid Spoonful: From Custard to Creme Brulee
Custard is a deceptively simple thing. The dish is usually rich with eggs and milk and should come out of the oven lusciously light, if done correctly. But these ingredients can be surprisingly difficult to control and The Splendid Spoonful:From Custard to Creme Brulee is a book dedicated to them …
Blueberry Drop Scones
When it comes to scones, it’s hard to beat a perfectly made plain one, served with fresh preserves and butter (or clotted cream or whipped cream, if you prefer). But while a plain scone might epitomize the category, I have to say that they’re not really my go-to scone for a couple …
