Chocolate & Marshmallows’ New BFF: Homemade Graham Crackers
I recently read a great article about the common experiences of children of immigrants growing up in the United States, which a) kept me in stitches, and b) brought back sooo many food memories. Many immigrant children can commiserate about the experience of bringing food from their native culture to school in their lunchboxes, and […]
All the Cool Crumbs Are Doing It: Graham Crust
Who among us has not baked a pie/tart/cheesecake/bar with a graham cracker crust? Though there are plenty of other perfectly good pastry crusts out there, the graham crust is one of the tastiest, easiest, and most versatile crusts in existence– no pie dough to fuss with, no blind baking with pie weights. Perhaps most importantly, […]
Crystal Clear: Lessons in Sugar Science (aka Making Candy at Baking Arts)
Ah, sugar… We meet again. I have posted several recipes chronicling my love-hate relationship with sugar; it is one of the most difficult ingredients to work with, in my experience as a home baker without a chemistry background. (Sorry, high school Chemistry was a distant, painful memory. Also, I don’t recall that we ever made […]
Perfect with a Spot of Tea: Currant Cream Scones
I’ve got scones on the brain. This weekend’s Baked Sunday Mornings assignment is a “rustic” scone recipe. In preparation for this, I was inspired to conduct a little scone contrast experiment. I’ve mostly baked the traditional, English-style scone, which I find to be utterly delightful and comforting. My early baking was heavily influenced by recipes […]