The bread in the image above is Kalamata Black Olive Bread
In order to get those awesome artisan breads and pizza crusts you have to have a pizza baking stone of some type in your oven.
Why?
Simply because the baking stone makes for a far superior crust. It is the only way to get the […]
Image:(c) MaryeAudet 2006
Assembling your cake is really the scary part but it shouldn’t be. It is a lot easier than it looks. It is really important, though, to go slow, and measure carefully. You don’t have time to cut corners or save time at this point!
You will need:
cakes, baked and iced, on […]
Well, besides this.
I don’t know about you but I spend way too much time on the computer. Really. I do. I am always looking for new recipes, to see what other people are doing, to see if anyone has left cool comments (hint) and to see if, you know, PBS has emailed me about […]
I have just come across the cutest thing. No, really. Look at this:
This is the description from, Cooking.com
Sassafras Kids’ Mini Fairy Princess Magic Kit:
Sassafras mini kits are an offshoot of their deluxe boxed baking kits and include the necessities to create delicious cookies.
Kit includes:
Cookie mix that turns pink
Pink Frosting
Fairy Dust Sprinkles
Cookie Cutter
Fairy Wand
Rhyming Recipe/Instruction Book
Clear […]
A week or so ago I did a post on the silicone cupcake liners which I love. Someone commented that they did not feel that the silicone was a safe thing to use as it had chemicals that could leach into the food, etc.
This concerned me, because anyone will tell you, I am an eco-freak. […]
I have had people ask me why I take the time to grind wheat berries. The answer is quite simple. Oh my gosh! It is SO much better than the preground flour you buy at the store! The taste is fresh and wheaty…it smells wonderful. All of the vitamins and nutrients are intact..and the flavor […]
So the recipe goes, “roll into 1-inch balls…” or “drop by heaping teaspoons…” and you’re looking to make cookies that are nice and neat, all the same size. With those big, chewy chocolate chip cookies, or (two-)bite-size rum balls that make your throat burn, I like using ice cream scoops to measure the dough to […]
This is a Wilton cake leveler that I’m using here. The cake is halfway between soft and crusty, so it does take the teeniest bit of work for that wire to get into the cake and start cutting. However, I’m pretty happy with it. I’ve been thinking of upgrading to the “professional” […]
Baking Delights...Channel Your Inner Tart
Written by Marye Audet [email] for b5media.
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