I found some cute little holiday boxes online and filled and shared with my neighbors and family this Christmas. The biscotti cookies were amazing. My ginger snaps had some snap. The ginger lemon glazed experiment was so so. I usually make poticia and the family sugar cookies but I ran out of motivation. Continue reading Holiday Sharing
Sweet Pastry for Tarts and Pies This rich, sweet short crust pastry is perfect for classic dessert tarts and pies. The recipe makes enough for a standard tart. You could make double the quantity, use whatever you need for your tart or pie and freeze the rest. To use the pastry from the freezer, bring … Continue reading My First Pumpkin Pie
Sweet Pastry for Tarts and Pies This rich, sweet short crust pastry is perfect for classic dessert tarts and pies. The recipe makes enough for a standard tart. You could make double the quantity, use whatever you need for your tart or pie and freeze the rest. To use the pastry from the freezer, bring … Continue reading Sweet Pastry Holiday Tarts
I’ve been experimenting with some vegan and gluten free bakes. I must admit, those options aren’t my favorite. These turned out so-so. I think an 8 X 4 inch tin loaf would have been a better option. Check your bakes with a toothpick with about 5 min left. Vegan Pumpkin Loaf 350 F for 55-60 … Continue reading Vegan Fall Bakes
Makes 4-6 pittas/ 5-10 min at 250C/475F Ingredients 250g bread flour, plus extra for dusting 7g instant yeast 1 tsp salt 160ml water 2 tsp olive oil, plus extra for kneading Method In a bowl, mix together the flour, yeast, and salt. Add 120ml of the water and 1½ teaspoons of oil. Using your fingers mix the ingredients … Continue reading Easy Pitta Breads
I’ve been struggling with a manic swing the last few weeks. I can’t sleep, I’m agitated and irritable, and I can’t concentrate. To make matters worse the quarantine has made my usual coping skills impossible to utilize. I can’t go wander through Barnes and Noble or go sit in my favorite diner for breakfast. I … Continue reading Mania and Mini Breads
Ingredients 2 ¼ cups all-purpose flour, plus a bit for dusting 2 teaspoons baking powder ½ teaspoon salt 5 Tablespoons unsalted butter, at room temperature 1 cup sugar 2 large eggs 1tsp vanilla extract ¼ cup finely chopped dehydrated tangerine Zest of three limes and juice of two Directions Preheat oven to 350 degrees F … Continue reading Lime and Tangerine Biscotti
Lemon Ginger Biscotti-gluten free Makes about 24-30 cookies/ 350F for 25min then 250F for 45 min Ingredients 2 ¼ cups gluten free, plus a bit for dusting 2 teaspoons baking powder ½ teaspoon salt 5 Tablespoons unsalted butter, at room temperature 1 cup sugar 2 large eggs 1tsp vanilla extract ¼ cup finely chopped ginger … Continue reading Gluten Free lemon and ginger biscotti
I tried making a small loaf of rye bread. I found two different recipes with two different rising/proving directions. One recipe had only one rise and was for 8 hours or overnight. The other had an initial rise of 4 hours, knock the dough back, fold into loaf again, then rise a second time. I … Continue reading The Rye Bread Experiment
http://www.cnn.com/2020/04/12/world/meanwhile-in-america-april-10-intl-bread/index.html Ok. Seriously people is everyone baking bread now?! I can’t find flour anywhere! How am I supposed to do any coping baking, and eating during this quarantine without my baking supplies? I love that everyone is baking more but holy hell. Flour is getting impossible to find. I’ve even tried to purchase online from a … Continue reading Is Everyone Making Bread!?
The holiday season can be difficult. Continue reading Holiday Blues
To say I’ve been a little anxious is
Continue reading Relax. Breathe. Bake
I’ve had my eye on this iced treat Continue reading Smells like Christmas
My recipe for survival this year has been my kitchen. Continue reading My Beginning
