Hey everyone! At long last, I have finally dragged myself into the twenty-first century - meaning that this blog has an Instagram! My username is rixtonadventuresinbaking, and if you'd like you can follow me! Also, I got another new cookbook - The Perfect Cookie from America's Test Kitchen! This book is beautiful, with pictures for every … Continue reading Important and Exciting Updates!
Category: Fun Stuff
Hello, dear readers! It's been a while. Too long. Far too long. I've been buried in a pile of exhaustion and busywork, which has been my excuse for not writing, but never fear - I'm deciding that that ends today. Right now, with this post. I am digging myself out of the Pit of Procrastination. So … Continue reading Catching Up…
Whenever I talk to people about my baking, I keep throwing around the term "my to-bake list." The problem with me using this term is that I don't really have an official "list" of things I want to bake. I mean, I kind of have a nebulous mental list, but I don't have a physical, … Continue reading For the Record…
To go with the mug cakes in my last post, Sophronia and I decided to make some whipped cream. Instead of using the stand mixer, though, she wanted to try whipping the heavy cream by hand. I've never tried whipping cream by hand - or really whipping anything by hand, mainly because I always thought … Continue reading Experiment: How Long Does It Take To Whip Cream By Hand?
Oh, my old friend. How sad it is That this day has come. I remember you in Your prime: Rotating gaily and at full speed, Smashing your way through butter chunks And tossing those that would not bend to Your will out of the bowl altogether. (Oh, the times we had as I picked the … Continue reading an ode to my dying stand mixer
I told you I'd get back to you on the role of salt in baking! 🙂 (Is a minorly aggressive I-told-you-so an appropriate way to begin a blog post?) According to King Arthur Flour (the source of all magnificence), salt has five main purposes in bread-making: it contributes to flavor, tightens the gluten structure, retards … Continue reading A Meditation on Baking Chemistry