Baking Bites - Page 608 of 758 - An award winning food and baking blog featuring recipes, tips and more

Generally speaking, you get the best breads when you work with bread flour, especially if you want to create “rustic” type breads that have an open crumb with lots of large air pockets. The challenge comes when you want to use other types of flour to make a loaf of bread. We …

Share this article

Cooking Gear and Gadgets

ToasTites

June 19, 2008

Before there were panini, there were ToasTites – at least, that’s the way it happened in my house. A ToasTite (also “toas tite,”as two words or with a hyphen) is a grilled sandwich maker. To the best of my knowledge, they originated in the 1930s and 1940s and were …

Share this article

Baking Gear and Gadgets

What is a cake heating core?

June 19, 2008June 16, 2013

cake heating core No one likes an undercooked cake and the bigger a cake pan you’re using, the more difficult it can be to achieve even baking without over-browning the top and sides of the cake. Heat radiates through the cake from the sides of the baking pan and, while not a problem for smaller cakes, larger …

Share this article

Cookies - Bar Cookies and Brownies Recipes

Strawberry Pecan Shortbread Crumble Bars

June 18, 2008October 8, 2010

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 …

Share this article

Baking Foodies and Chefs

Bites from other Blogs

June 18, 2008

There is a reason that Snickers bars are so popular: the combination of milk chocolate, peanuts, caramel and nougat is a wonderful one. Tartelette took the flavors of this favorite candy bar and turned the ordinary chocolate treat into something much more elegant, Snickers Macarons. The delicate macarons are …

Share this article

Cooking

What does cook until thick mean?

June 17, 2008

Coating the back of a spoon

“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?

…

Share this article

Gear and Gadgets

Equal Measure Measuring Cup

June 17, 2008

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 …

Share this article

Chocolate Frozen Desserts Recipes

Homemade Ice Cream Drumsticks

June 16, 2008July 20, 2013

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 …

Share this article

Country Wheat Bread

ToasTites

What is a cake heating core?

Strawberry Pecan Shortbread Crumble Bars

Bites from other Blogs

What does cook until thick mean?

Equal Measure Measuring Cup

Homemade Ice Cream Drumsticks

About Nicole & Baking Bites

Keep In Touch

Blueberries and Cream Bread Pudding

Buttermilk Coconut Waffles

Vanilla, Pistachio and Strawberry Mini Loaf Cakes

Individual Irish Coffee Chocolate Pudding Cakes

Most popular posts

Blueberries and Cream Bread Pudding

Vanilla, Pistachio and Strawberry Mini Loaf Cakes

Individual Irish Coffee Chocolate Pudding Cakes

Buttermilk Coconut Waffles