July 26th, 2010
We’re studying eggs this week. It’s been one hell of an eye-opening week to say the least. I’m floored by how much I’ve learned already. And I’m floored by how much I should have known and did not. I’ve been making so many mistakes all these years! Ah well, that’s why I’m in school, right?
Anyway, yesterday we made a bunch of things with egg whites, some with yolks too. This was one of our creations. I’m not crazy about meringue, I’ll be honest. But these are really quite good. And the filling is just delightful if I must say so myself.
I’ll try and post more recipes and pictures from class. We’re covering the basics right now, like why things go wrong and what makes them go wrong. For example, during the lessons on leaveners (baking soda, powder, etc) we spent an entire class making muffins using different variables. What happens if you add buttermilk instead of milk? What happens if you omit baking powder or soda altogether? You get the picture.
Anyway, wow we’re doing much the same with eggs. It’s been hard work but super enlightening.
Egg fact! Did you know that brown eggs and white eggs are the same in almost every way but color? The only difference between the two is they come from different breeds. Granted, brown egg chickens tend to eat more food. I reckon that could be why large industrial farms tend to lean more toward white egg-laying chickens. Anyway, don’t worry about color! The best thing you can do is buy your eggs from a local farmer—avoid the big farms entirely, solely because they’re terrible to and with their birds.
All this time I thought white = bad, brown = healthier. NOT SO. Thought I’d share. :]
17 Comments »
May 3rd, 2010
I revisited the failed angel food cake from last week and had great success with it. It turns out, the many things I had done wrong were indeed to blame. If you follow the directions, it turns out pretty amazing if I must say so myself.
Continue Reading…
No Comments »
April 22nd, 2010
Check it out, my friends! Alpha Mom featured my tutorial on how to make homemade lollipops! Stop by and say hello!
Continue Reading…
March 24th, 2010
It may seem like I haven’t been baking much lately. But that’s not the case at all, my friends! I’ve actually been in the kitchen more so than ever. You see, I’ve been making lollipops. The whole adventure came on suddenly but has proven to be rather amazing. And, get this! I’m going to be selling them any day now!
Continue Reading…
27 Comments »
February 22nd, 2010
I literally googled “Flax Seed Bread” and took the first recipe that popped up changing only one thing. This is super easy. Labor is next to nothing. The most time involved is waiting for the sucker to rise.
Continue Reading…
11 Comments »
February 8th, 2010
In anticipation of the “Storm of the Century”, I was in a baking mood this weekend. Well, the storm never came, but the baking sure did. I baked a few things. And I was very pleased with both outcomes. This week, I’ll feature the cake.
Continue Reading…
14 Comments »
February 1st, 2010
I had a bunch of egg whites that needed to be used, so I googled “things to do with leftover egg whites” or some such nonsense and found a bunch of meringue cookie recipes. So I combined some of the things I read and gave it a go. Twice.
Continue Reading…
6 Comments »
January 26th, 2010
Toby was vegan for a long, long time. And I love to bake. So, after we started dating, I learned how to make a few vegan treats. That’s how I discovered this recipe. And boy does it ever bring back fond memories.
Continue Reading…
5 Comments »
December 28th, 2009
If all things go according to plan, I’m going to start selling a few of my baked goods at a local business here in Brooklyn. It’s not going to be much, but I’m excited. I love baking but I need people to eat all of this stuff! So, this works out really well for me and hopefully makes people smile as well. All that said, I’m currently putting together a list of baked goods that travel well, sit pretty and taste great.
Continue Reading…
10 Comments »
December 21st, 2009
Cheesecake is tricky. But when it’s good, it’s worth the frustration. Cheesecake can crack, cave in, or just taste bad. And even when you think you’ve got it figured out, someone tells you they prefer New York style over the Italian variety or vice versa. Maybe they don’t like it baked, and someone else hates when it is. The point is: there are a LOT of different ways to make a cheesecake. I personally prefer the creamy, sweet variety. That’s where this recipe falls. But it can be temperamental.
Continue Reading…
10 Comments »
Recent Comments