I first learned of açái bowls from a friend. Apparently, the açái berry (which I thought was pronounced uh-KEYE but is actually pronounced ah-SEYE-EE; go figure) can be pulverized, frozen, defrosted, and chucked into a smoothie to form a thick liquid upon which people decoratively plop toppings. And it's surprisingly easy to make - the recipe … Continue reading Açái Bowls: The New Craze That May Not Qualify as Baking But Sure is Delicious
Hey everyone! I almost can't believe it's been one year since I've started this blog! Last summer, my mission was to become mildly competent at baking (which I do believe I have achieved, since I can now explain bread chemistry). This summer demands a new goal! My original plan was to make my goal the … Continue reading 2018 Summer Plans
YAY!!!!!! WE MADE IT!!!!!!!! To Chocolate Chip Cookie Day, that is. Ah, chocolate chip cookies. The absolute best dessert there is. You may not be the most sophisticated or fancy baked treat out there, my friend, but you are far and away the most delicious and the most comforting. In short: chocolate chip cookies taste … Continue reading Happy National Chocolate Chip Cookie Day!
...is biscuits! I was originally reminded of how awesome biscuits are - the homemade kind, not the store-bought ones - when Bake From Scratch wrote a feature article about Southern biscuits in their May/June 2018 issue. Their pictures looked amazing, and bam! Instant biscuit craving! I remembered that I'd liked my Making Dough cookbook's recipe for … Continue reading The New Obsession on the Block…
Last night I was teaching a friend to make bread, and we decided to experiment by adding in some olive oil! (No, we did not use a recipe - I am far too lazy to research things before I make them.) So this wasn't official Rosemary-Olive Oil bread - rather, it was just us adding … Continue reading Adventures in Baking No. 56: Rosemary-Olive Oil Boule
A few weeks ago, I made my first loaf of sourdough using a family member's starter (whom I've named Avalon and who, unfortunately, has replaced Sybel). The method I used was from her recommended cookbook, Flour Water Salt Yeast by Ken Forkish - basically I made a boule that I proved for longer than normal (at … Continue reading Casual Bread-Baking
Hey guys! So two weeks ago Sophronia and I were inventing a new bar cookie recipe (which I would publish, except it did NOT turn out well...) and we decided to add...jam! I've kind of been forced into admitting it: I'm obsessed with jam. I just like making it. It's so simple - I just … Continue reading Baking Chronicle No. 55: Peach Jam!