Adventure stories from around the world, the kitchen, and the written word.
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
Happy Friday all! I hope that you are doing well. So I meant to have an awesome recipe for you all today but I messed it up. Mistakes are good learning experiences thought and I decide to share this one with you so that we can all learn and maybe I can laugh at myself.
