Caramel sauce a.k.a. one of the purest joys the pastry world has ever given us.
For the second installment of Pastry Pro we’re tackling caramel sauce. Velvety, smooth caramel sauce. Like whipped cream, it’s a few simple ingredients, a small turn of technique, and then sheer pastry bliss.
Making a cake is an emotional roller coaster. Join me on my latest ride.
Now that I don’t work in a bakery, the only time I make stacked cakes is when friends and family request them. It’s fun to flex my cake making, building, and decorating muscles, but inside my overactive and over-worrying mind, it’s a bit of a roller coaster.
Last week a dear friend requested a two tiered vanilla cake with Italian buttercream. There were no mishaps, and I actually really love how the caked turned out. However, I thought I’d give you an inside peek of
my manic train of thought what’s going on in my head when I’m making a cake.
Cranberry Lemon Bread is what happens when I have extra cranberries lying around and lemons are on sale.
After an overzealous trip to Costco a few months ago, I have a gargantuan bag of dried cranberries hanging out in my pantry. The bag is so humungo that even a cranberry enthusiast would say, “Hey, take it easy with those cranberries.” To correct the errors of my ways—and free up some room in my kitchen—I put a summery twist on a dried fall fruit and made Cranberry Lemon Bread.
I get this question all the time: What’s the difference between baking powder vs. baking soda? It’s time to answer it once and for all.
As the resident baker among my friends and family, I get a lot of questions. Questions I am happy to answer, because my only other area of expertise is quoting full episodes of Friends. One question I get a lot is: What’s the difference between baking powder vs. baking soda?
It’s a fair question. Some recipes call for one, some for the other, or a combination of both. Although they look almost identical, there is a big difference. So get ready. I’m about to go full pastry nerd on you.
Today’s the start of a new series, Pastry Pro. First up, the gloriousness that is whipped cream.
I’m hitting the restart button.
I’ve done a fair bit of sifting—both literal and metaphorical—in my life, but over the past few months, I’ve been heavy on the metaphorical sifting. It’s strange that the more out of wack I feel the less I do the one thing that always seems to calm me: crank up the oven and make something sweet. Laziness is partly to blame, so is money, so is my mission to be the first person to watch every television show on Netflix, but I guess I already listed laziness…
After a brief quarter-life crisis, I’m back with Butterscotch Rice Krispie Treats, because sweets fix everything.
Hello! Remember me?
I don’t blame you, if you don’t. I did an amateur disappearing act over the last two months. Rather than bore you with the details (because let’s face it, you’re here for the sweets), it’s sufficient to say I got tied up in life, moving, and binge watching Sex and the City. But now, I’m back.
Is there a more perfect pairing than chocolate and strawberries? These chocolate cupcakes are rich, filled with strawberry compote, and topped with light strawberry buttercream. Perfect, right?
In the next few weeks I’m making cakes for some friends, so I wanted to try out a few new recipes. I like using cupcakes to test new flavor combos. It’s not as much work as making a layer cake, and I can easily share the extra cupcakes with friends, instead of accidentally eating a whole cake by myself. Not that that has ever happened…
Crispy, crunchy caramel corn is what your sweet (and salty) tooth need!
I have exciting news! I got a job!! No, it’s not in the food industry, but don’t worry, I still love baking and pastry. It’s like Heathcliff love, intense and not good for my health, but working in a bakery is a different beast. I decided I liked baking on my own terms. Preferably in my own kitchen, on my own time, and writing for my own blog.
Sweet with a hint of heat, this Honey Sriracha Popcorn is a serious snack upgrade and seriously addictive.
This Honey Sriracha Popcorn isn’t your typical movie theater popcorn. It’s better. Sweet like kettle corn but with a warm Sriracha kick on the back end. I may or may not have eaten this entire bowl while watching sappy romantic movies on Valentine’s Day. It was the best.
Chewy, comforting, and full of oats and raisins, these Oatmeal Raisin Cookies are always a crowd pleaser.
Through some dark magic of the internet, my recipe for Oatmeal Raisin Cookies disappeared. A world without my chewy, brown sugar filled, nostalgia inducing Oatmeal Raisin Cookies is not a world I want to live in, so I’m reposting the recipe! Wow, I can be dramatic…