I’m here with you today to preach the gospel of the oven thermometer. Specifically, that you should get an oven thermometer. No, you need an oven thermometer.
I will admit. Not too long ago, I didn’t think I needed an an oven thermometer. I had been fine without it this long. I figured it was just another gadget that foodies say you need, but instead, wastes away in the back of your spatula drawer.
I was young and foolish then. Now I’m wise.
You don’t have to wait until Sunday brunch to dive into these Mimosa Cupcakes.
These Mimosa Cupcakes are for everyone who wakes up on Sunday morning and craves champagne and cupcakes equally. Where my people at?
It’s finally October, so I felt obligated to make some boo-tiful Halloween Cut Out Sugar Cookies.
I have been waiting a whole year to break out my Halloween cookie cutters. Last November I was at Home Goods (Shout out to all my fellow Home Goods addicts!), and stumbled upon a cute set of Halloween cutters for $2!!
I don’t usually brag about finding a good deal, but $2!!! You can’t buy anything for two dollars. Okay, that’s most definitely not true, but excitement is still warrented!!
Any who! Since then, I have been (im)patiently waiting to use these cutters, and now that it’s finally October, my time has come!
If you are equal parts lazy and chocolate addicted then these One Bowl Brownies are for you.
In my humble opinion, brownies should have addictively chewy edges, fudgy centers and crinkley tops. These One Bowl Brownies check everything off the list plus they’re perfect for my fellow lazy bakers because there’s minimal clean up.
Lazy bakers unite!
Funfetti Cupcakes are proof that everything in life is better with sprinkles—and lots of them.
Earlier this month, I went to Disney World, and before you ask, yes, it was ~*magical*~. I went with my three best friends, and we had the best time going on rides, eating around the world and wearing tiaras without any sense of irony.
It was so, so fun, but I returned home with a case of the post-Disney blues. It’s hard to go back to reality after spending four days at a place where a mouse is in charge and the streets are littered with castles. You don’t just get over that on the plane ride home!
To get over my PDB, I self-medicated by baking Funfetti Cupcakes in my Disney princess cupcakes liners. It’s what Mickey would want.
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.