Eating well. Saving dough.
Posts tagged "baking"
Carrot Pie

Carrot Pie

Carrot pie? Really! Similar to pumpkin pie, this forgotten pie filling has a vibrant orange color, velvety smooth texture and zesty-sweet flavor. A perfect new (old) pie for spring.
Flaky Pie Dough

Flaky Pie Dough

It's pi day, let's make a pie! Forget the sour cream, vodka and specialty flour. You probably have everything to make this basic pie dough in your kitchen right now. And old-fashioned hand mixing will give you the flakiest crust.
Black Cake

Black Cake

Nothing says wintry decadence like dried fruits and nuts soaked in rum. And don't worry if you normally hate fruitcake; unless you grew up in the Caribbean, this is not your grandma's fruitcake. And even in the world of wonderfully diverse local fruitcakes, this one is truly unique.
Whole Wheat Crackers

Whole Wheat Crackers

I enjoy all of the little– shall we say– particularities of working with pastry doughs. They must be carefully handled. (As one of my dear pastry instructors would say “like children: gentle, but firm.”) They must rest, chilled, for the appropriate amount of time, allowing the gluten to relax. Then they must be cut and...
Vanilla

Vanilla

Vanilla– how on earth can I pretend to write about kitchen economy and still write about vanilla?  Famously the second most expensive spice (first place goes to those electric little threads of saffron), vanilla is very expensive in all its forms (whole beans, paste, extract and powder.) It is possible to save money on costly...
Homemade Vanilla Extract

Homemade Vanilla Extract

If you read the “ingredients” section in any book with a pastry chef’s name on the front, you will likely find a discussion of that chef’s preferred vanilla bean, complete with a discussion of its unique and superior qualities. Now let me first state that there is a marked difference between vanilla beans from different...
Seeded Granola

Seeded Granola

I have done a lot of fussing with granola recipes. I wasn’t able to find one that I liked (crunchy, clumps that don’t dissolve at the sight of milk, not too sweet). So I was forced to fiddle until I found a method that I liked. The procedure I’ve arrived at is, admittedly, not the...