A couple of years ago I found a fresh herb cookbook. One of the recipes were these beautiful Chamomile Cakes. A few months ago I started growing chamomile in my herb garden and recently managed to dry enough to make these adorable cakes! Not only do these have crushed chamomile flowers in the batter, once
Tag: Baking is a science
I love cooking in general and baking but cooking is an art where baking is a science. And part of that science is having the right type of flour. Now, I won’t pretend to know how the different types of flour affect a recipe but what I can tell you if how to make different
Despite not feeling like fall here in Texas the autumn, equinox has passed and I decided it was time to make pumpkin bread. I already had everything I needed at home except the pumpkin puree. The grocery store on a Sunday afternoon was chaos and part of it was being worked on and I couldn’t
Last weekend I had enough people over to cook some recipes that make more than Keltin and I should each normally. For dinner I made Coq Au Vin Blanc (from this post) and it turned out fantastic but for dessert I wanted something lighter. Thus I decided to try my hand at a meringue based
This recipe is a favorite of mine mainly because whenever I make these cookies most people love them. This recipe is originally from a baking box called Sweetbake. As always I’ve messed with the recipe a bit to what I’m going to show you today. 2 1/4 C. Flour 1 Tsp. Baking Soda 1 Tsp. Salt
We all have those times when we want to bring something homemade to a party or potluck but don’t always have all the ingredients on hand to make the whole recipe from scratch. This cookie recipe is one that I have gotten a ton of compliments on. The cookies come out of the oven soft
Fall means more baking and this is one of my favorite recipes. I was given this recipe by my great-great aunt when she still lived at home. When she got older and was moved to an assisted living I made sure to always try and bring her a loaf of this bread or a loaf
Oh yes it is that time of year when the pumpkin spiced food comes out of hiding. Now, I’m not a fan of the Pumpkin Spiced Latte but I love me some Pumpkin Bread. In fact, Keltin and I have gone through a loaf and a half in a week. Ingredients: 15 Oz. Pumpkin Puree
I make a ton of chocolate chip cookies and I make a variety of odd herbed cookies; lemon-rosemary, sage thumbprints, etc. But I wanted to make something that was a bit more mainstream in the cookie work without being sugar or chocolate chip so I decided on snickerdoodle. Ingredients: 1 C. Butter – room temperature
I haven’t posted any sweets lately even though I have been baking like a fiend so I decided to post this recipe. Both my boyfriend and my coworkers thoroughly enjoy these cookies and I hope you do to: Ingredients: 3 C. Flour ½ Tsp. Baking Soda ½ Tsp. Salt 2 Lemons 1 ½ C. Granulated