Excerpted from “A LIGHTER WAY TO BAKE” by Lorraine Pascale. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollinsPublishers. Photo Credit: Myles New. So I did battle with this cake. I tried it with pretty much everything as a substitute for butter. Low-fat cream cheese produced a very weird…..Continue Reading •••
Who said eating lighter means that you cannot eat cupcakes? Feast your eyes on these deliciously delectable morsels. Excerpted from "A LIGHTER WAY ...
Baking With Jim Dodge came out in 1991. I loved it immediately for the attention Dodge focused on classic American baked goods, ...
Let us all thank Allison Kave's boyfriend who suggested she enter a Brooklyn, NY pie making contest - because she won and ...
Here’s a cupcake for candy bar fans, with plenty of peanut butter and chocolate flavor and some crunch from the crushed Butterfinger ...
Lorraine Pascale might not be a household name here in the U.S., but she is a bestselling cookbook author across the pond. Jamie Oliver calls her “the undisputed queen of the kitchen.” She came to the public’s attention with her BBC2 television series, Baking Made Easy, and went on to write books that included savory…..Continue Reading •••
We love baking with maple syrup, and as Lauren mentions, the grade of syrup will affect the flavor of your baked goods. There are maple syrups that are as pale as the lightest honey and some so dark and rich that they look like molasses. I am lucky enough to live in New England and…..Continue Reading •••
According to archeological evidence, indigenous peoples of the northeastern U.S. and southeastern Canada produced maple syrup long before Europeans arrived. Collecting sap by boring holes in the trunks of maple trees, they would pour it into hollowed out logs and then toss white-hot stones into the logs to bring it to a boil, concentrating its…..Continue Reading •••
The recipe for Hummingbird Cake, a spice cake moistened with pineapple and banana and covered in cream cheese frosting, first appeared in Southern Living magazine in 1978 and became in instant classic, generating dozens of variations. Here is one of ours, a cupcake version that portions out the rich and flavorful batter into manageable little…..Continue Reading •••
When I was about 10 years old my mother held a dinner party, and for dessert, she served scoops of chocolate ice cream and raspberry sorbet – in the same bowl! This was an abomination to me; I couldn’t even fathom this mishmash. Well, palates do change and now dark chocolate and raspberry are a…..Continue Reading •••
Here are some of our favorite flourless desserts, culled from the Bakepedia archives for use during Passover. A star (*) indicates that the dessert is also dairy-free or that it can be made with dairy-free whipped topping in place of whipped cream. If a recipe calls for cornstarch, which is not kosher for Passover, substitute…..Continue Reading •••
When I think about Passover desserts, I don’t like to think about what must be excluded, partially because it gets confusing. Some observant Jews say the leavening that must be avoided is through fermentation, therefore the chemical leaveners baking soda and baking powder should be fine. Other Jewish bakers would scoff at the idea of…..Continue Reading •••
Many a beginner baker has been tripped up by the mistaken belief that baking soda and baking powder are interchangeable. Both are chemical leaveners, and both contain the same leavening ingredient, but knowing when and how to use one or the other will ensure that your biscuits, muffins and cakes rise the way they should……Continue Reading •••
Alisa Hunstman first came across my radar when she published Sky High: Irresistible Triple-Layer Cakes. Her Mile-High Devil’s Food Cake and take on homemade wedding cakes caught my attention, along with her easy writing style and clear instructions. Her newest book, Desserts from the Famous Loveless Cafepresents cakes and so much more. No yeast, no rolling, no waiting—this…..Continue Reading •••