Whole Wheat Pound Cake — an old fashioned pound cake with nutritious whole wheat, toasty muscovado brown sugar, and rich creme fraiche. Last year, while on a food tour of Berlin, I visited Weichardt-Brot to try organic whole grain German breads. This bakery is known for using whole grains and even mills their own flour in an
Chouquettes
During my junior year of college, I spent a semester studying in Toulouse, France. There were a few Canadian students in our study abroad group, and with the advantage of French as their first language, they seemed to figure out the city much quicker than we did. It took us three days to get our
Brown Butter Pumpkin Madeleines
I unabashedly love pumpkin. Fall is my favorite time of the year and a major reason is because pumpkin is back in season. While I only drink one or two pumpkin spice lattes per year, I could eat pumpkin muffins, cookies, rolls, cakes, and other baked goods every single day. A few weeks back, I shared my
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
Classic French Madeleines
Earlier this year, I had the opportunity to meet chef Daniel Boulud at the IACP (International Association of Culinary Professionals) Conference in Washington D.C. He was at the conference for Jacques Pepin’s 80th Birthday Celebration and was wandering around mingling with guests during the party. With Daniel Boulud in Washington DC When I realized his
Cups to Grams Baking Conversion Chart (Tips for Better Baking #36)
The number one way to improve your baking is to start weighing your ingredients. Weighing ingredients is more accurate than measuring by volume — a cup of flour can vary up to 30% but the weight is always the weight. The increased accuracy provides a predictable result, and with it more success. Weighing ingredients is easy
Tips for Better Baking: Bake Pies on a Baking Sheet (#35)
It’s always a good idea to bake pies on a baking sheet. Not only does it make it easier to get the pies in and out of the oven, but a sheet pan will catch any filling that bubbles over. It’s much easier to clean a foil lined baking sheet than the bottom of your
Blueberry Peach Pie
Last Thursday evening I taught my first cooking class called “It’s All About the Pie Crust” at Cooks’Wares in Mongtomery, Ohio. I was nervous in the days leading up the the class. Having never taught a cooking class before, I was not sure what to expect. I feared losing track of time, worried about forgetting ingredients, and
Tips for Better Baking – Measuring Sticky Ingredients (#34)
Tips for Better Baking is a series where I share tricks and advice that make you a better baker and help make your kitchen life easier. Here’s this week’s tip: When measuring sticky ingredients such as honey or corn syrup, spray the measuring cup or spoon with cooking spray before adding the sticky ingredient. The
May Cookbook Giveaway
I’ve been talking a lot about pies this month so I thought it was only appropriate for the May cookbook giveaway to be pie-themed. This month, I’m giving away one copy of Pie School: Lessons in Fruit, Flour & Butter by Kate Lebo. Pie School was given to me as a birthday present from my mom. I