In preparation for all of my travel this fall, I’ve reached out to some of my favorite food blogger friends and asked them to share their favorite recipes as guest posts. Today’s guest post is from Jane Bonacci of The Heritage Cook. On her blog, Jane shares both old and new recipes in hopes that culinary
Tips for Better Baking: Crack Eggs into a Dark Bowl to Spot Shells (#45)
In this week’s issue of Tips for Better Baking, the tip is short but very helpful. When cracking eggs, try cracking them into a dark-colored bowl. It may seem simple, but it makes it much easier to spot any stray pieces of shell that may have fallen into the bowl. Tips for Better Baking Crack eggs
Cream Cheese Coffee Cake
Take a look at the cream cheese coffee cake above and you’ll notice that it isn’t perfect. Here’s a closer look so you can see what I’m talking about… I sprayed my pan well, waited for the cake to cool, and used an offset spatula to loosen the edges. Even though I did everything right,
Tips for Better Baking: Must Have Baking Tools (#44)
In order to become a great baker, you need to have the right tools. I believe in tools that are durable, functional, and can be used for multiple purposes. The list below includes many of my favorite and most used baking tools. I promise you, they will make your kitchen life so much easier. Must
Ranch-Flavored Cole Slaw from The Heritage Cook
In preparation for all of my travel this fall, I’ve reached out to some of my favorite food blogger friends and asked them to share their favorite recipes as guest posts. Today’s guest post is from Jane Bonacci of The Heritage Cook. I met Jane through IACP (International Association of Culinary Professionals) and she quickly
Tips for Better Baking: How to Make Vanilla Sugar (#43)
Many recipes call for split and scraped vanilla beans where you are supposed to split the vanilla pod down the center and scrape the beans into whatever you’re cooking. Other recipes call for you to steep vanilla beans in a liquid to extract the flavor. Both of these methods provide for great vanilla flavor but
Korean Coconut Popsicles with Azuki Bean (비비빅 만들기)
In preparation for spending nearly two months traveling, I reached out to some of my food blogger friends and asked them if they would be interested in guest posting on my site. Today’s guest post is by Sun from Hungry Gopher. You may remember Sun from our collaboration earlier this year where she made my grilled
Tips for Better Baking – Freeze Extra Citrus Zest (#42)
It’s always helpful to have extra citrus zest on hand to use for anything from brightening salads and pastas to incorporating into cookies and cakes. Next time you have a bunch of fresh citrus fruits, be sure to zest them before slicing or juicing them. The zest can be kept in a freezer bag and
Ginger Vanilla Fruit Salad
When I was 4 years old, I went through a phase where I only wanted to wear clothes with fruit on them. My mom searched far and wide and came up with several fruit outfits — t-shirts, shorts, jumpers and even a few pairs of pajamas — all featuring strawberries, cherries, pineapple, watermelon, and other fruit designs. It’s
Tips for Better Baking: Natural vs. Dutch Process Cocoa Powder (#41)
Cocoa powder comes in two main varieties, natural and Dutch process, and they are not always interchangeable. Acid is an important part of the reactions in baking and the two types of cocoa powder vary greatly in their acidity. Natural cocoa powder is made from cocoa beans that are roasted and then ground into a