End summer with a slice of Cherry Pie.
I am very excited to tell you that I am typing to you today from a new kitchen in a new state!
Earlier this month, I moved to Nashville, Tennessee. Moving was as fun as sugarless cake, but I’ve finally settled into my new home and, more importantly, new kitchen!
First up in the new digs, we’re digging into Cherry Pie.
If you’ve never used plum in a dessert before, this Ginger Plum Cake is the perfect place to start.
My love for raspberries, lemon and apples is well documented, so today we’re branching out on the fruit tree and making Ginger Plum Cake.
Before you ask if this is a holiday dessert, no it is not. You are thinking of sugar plums. Wait, you didn’t immediately confuse sugar plum fairies and ginger plum cake? Yeah…me neither.
Back to baking.
We’re making Cream Puffs today, but first we’re taking a hard left on “How To Make Pâte à Choux Lane.” Buckle up. It’s going to be a delicious ride.
My love for pastry cream has been well documented, but I still haven’t introduced you to another one of my pastry loves: pâte à choux.
For those who haven’t been properly introduced, pâte à choux is a pastry dough that when baked, makes a crispy shell with a hollow yet custard-like interior. It’s the dough used to make eclairs, croquembouche and, today, cream puffs.
Sunday mornings made perfect with these Thick and Fluffy Pancakes.
I don’t consider myself a breakfast person, however I do consider myself a breakfast making person.
There’s something about making breakfast in my kitchen on Sunday morning that relaxes me in a way that only prescribed medicine usually can.
I get up when everything is quiet and still, like reality hasn’t quite reached my apartment yet. I make some desperately needed coffee, turn on the stove and get to it.
Last weekend, I made pancakes. Not just any old pancakes, Thick and Fluffy Pancakes, because why eat them any other way?
Ever wondered, “What’s the difference between all purpose flour vs cake flour vs bread flour vs almond flour?” Wonder no more!
I love getting baking questions from my friends and family. It makes the pastry nerd inside of me glow bright and warm like an oven light.
Can I make buttermilk? Do I need to sift powdered sugar? Can I substitute baking soda for baking powder?
Yes. Probably. And don’t you dare.
Recently, I’ve gotten a lot of questions about flour, and if you don’t frequent the baking aisle as much as I do, it can be intimidating. All of those seemingly identical but totally different boxes of flour stare back at you like you’re suppose to have an opinion on bleached vs unbleached flour.
To clear up some of the confusion, let’s sort through a few basic flours.
Everyone needs a recipe for the best Chocolate Chip Cookies. This one is yours!
Fancy cakes and french desserts are nice and all, but nothing gives me warm and fuzzy feelings like a killer batch of Chocolate Chip Cookies.
I set out on a simple mission: make the best chocolate chip cookies ever. I said simple mission, not easy.
This Blueberry Lemon Pound Cake is like summer in a bundt pan.
I would like to submit this Blueberry Lemon Pound Cake as reason #2,873 for why I love pound cake. It’s dense but moist. Works as a layered cake or in a bundt pan. Tastes amazing loaded with fruit or chocolate or both.
Our tour through The Bread Baker’s Apprentice continues! Today we’re going step by step and learning how to make Challah.
Sorry, I’ve been wanting to shout that for a while. I’ve also been wanting to tackle this recipe for a while. I made challah once in pastry school and loved it. It’s as wonderful to look at as it is to make french toast with.
Caramel Cake, filled with caramel frosting and drizzled with caramel sauce. Get your caramel fix here!
I love birthdays. My birthday. Your birthday. Family birthdays. Strangers’ birthdays. I love them all. A lot of people hate their birthday, so I think I try to combat all that ill-will and love everyone’s birthday whether they want me to or not.
This year, my roommate wasn’t super excited about her birthday, but I was! Because 1) As we’ve discussed, I love birthdays and 2) I knew I was making this Caramel Cake. It’s a caramel lover’s dream with homemade caramel sauce in the cake batter, frosting and drizzled on top.
It’s so good that I had a brief moment where I contemplated keeping it all for myself. It was brief, but it happened.
This Vanilla Bourbon Peach Jam proves that there is no such thing as too much of a good thing.
I’d like to formally invite you to a boozy, summer party in the South. It’s called Vanilla Bourbon Peach Jam, and it’s happening right inside this mason jar. If your eyes just turned into red hearts, that’s totally normal.