I admitted missed the whole craze of mirror-glazes - the shiny cake coatings that can produce some truly amazing-looking cakes. Despite the warnings that these glazes often don’t taste as good as they look, I was determined to understand the process. Though they are traditionally made with mousse cakes
My ideal breakfast waffle has a thin crisp exterior embracing a fluffy center, with just enough sweetness and flavor to make them enjoyable plain, but no so imposing that the distract from any accompaniments. In reality, many waffles are dense and heavy, weighed down by too much butter. Admittedly, there
After many reasonable, but largely uninspiring attempts ate creating German-style soft pretzels at home, I recently tried some new recipes and came across a formula that worked (more to come soon). The strong alkaline condition from lye imparts the prezels with a deep, slightly bitter flavor that adds a distinctive
Homemade natural peanut butter is shockingly easy to make. Take some roasted peanuts (or roast them yourselves) and blend or food-process them until they transform into a smooth creamy spread. I have been supplying my family with peanut butter using this method for years. Storing the peanut butter in the
Bagels are a food which evoke strong emotions in many people. This simple boiled roll has spread far and wide and, in the process, has led to development of many styles, each of which has their advocates. The most iconic are the New York Bagel, with its characteristic combination of
Flour' Bakery’s Brioche au Chcoolat is a favorite in my household. Even my attempt to make a mini version of these popular buns failed to slow down the rapid consumption of these treats. I often wondered if this same base recipe would do well with flavors other than
While I am ambivalent toward conventional potatoes, I enjoy a range of sweet potatoes (which, by the way, are not closely related to potatoes). I don’t particularly care for the conventional varieties commonly seen in supermarkers (e.g. Hannah, Garnet, or Jewel), but gravitate more towards various purple varieties.
I recently posted about my enjoyment of the Yeti Rambler mug, which I continue to use regularly for coffee. Sometimes my prolonged coffee nursing exceeds the heat-retaining capabilities of the Yeti. This is where the Ember Smart Mug 2 comes in. It is admittedly an excess; most people would scoff
Modifying baked goods to change the flavor profile is not always challenging. For small modifications, it may be as simple as swapping one extract for another or changing a spice combination. When ingredients have the potential to change the consistency of the batter or dough, it may require more adjustment
Even though I'm not a vegetarian, I have dabbled in the world of fake meats through the years. Most of the time, I find the substitutes are a weak imitation of the original and that a plant-based meal that doesn't try to masquerade as something else
Confession: I’m not a big fan of chocolate chip cookies, or any cookies for that matter. I don’t mind them, but they’re not my preferred dessert. However, my family loves them, and demands them on a regular basis. Over the years, I’ve honed a recipe, tweaking
Gingerbread cookies are a classic holiday dessert. Their simple flavor profile and lack of complex texture begs for some decoration. Cookie cutters help with the visual appeal, but I often feel pressure to add something more complicated. Royal icing, a mixture of egg whites and sugar, is the standard go-to,