Fudgy Brownies with a crackly top are made in one bowl, without a mixer. Rich, chocolatey and deeply satisfying, these brownies are comfort food at it’s finest. In the eternal battle of fudgy brownies versus cakey brownies, I vote…
Whole Wheat Sourdough Sandwich Bread tastes fantastic and will keep fresh for several days. Milk and honey give this loaf a soft crumb and crust. Sourdough starter enhances the hearty whole-grain flavor. Why you’ll love this recipe This recipe is…
Baking Ingredient Substitutions Here’s a handy list of baking ingredient substitutions. You’ll need it when you’re elbow-deep into a recipe and suddenly realize you’re missing a key ingredient. Please note that often the results will not be exactly the…
Baking Weights & Measures Conversion Chart Baking conversions are handy when you want to adapt a recipe that is listed in volume measure to weight measure, or if you need to convert from US/Imperial to metric measure. General Conversions…
Pavlova seems to be having a moment, and for good reason. Light as a feather with a crisp exterior and marshmallow-y center, these meringues can be topped with the traditional cream & berries or any other sweet topping that…
Yolks Only Lemon Curd! I think you’ll be surprised how easy it is to make this versatile recipe. When it’s time to use up those extra egg yolks, this is what you’ll want to make! Lemon curd is one…
Speculaas cookies are crunchy, sweet and have a lovely warm-spice flavor. Shape them with a traditional windmill cookie mold or with a cookie cutter for a real Dutch treat. About authentic speculaas cookies: The Dutch call them Speculaas, the…
Canelés (aka cannelés) are crispy, crunchy, custardy and oh so French. J’adore this canelé recipe and I hope you will too. Don’t worry, I’ve made all the mistakes, so you don’t have to. Introduction to Caneles If you’ve never…