baking

Just Plain Flaky

The masters at preparing pie crust know the secret of keeping the crust flaky: handle with care. If there’s time for pie baking around this cookery, it’s Thanksgiving time. I’m testing pie crust recipes this week in preparation for an early celebration with guests on their way soon.

Food writing with Monica Bhide

Food writers and food writers in the making: take a break from your recipes and browse Monica Bhide’s site. http://mbhide.typepad.com/my_weblog/ An established food writer and cookbook author who eats locally but cooks globally, Monica is challenging readers to pay it forward. She’ll be giving away a food writing class and a food writing phone consultation.  So …

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A-p-p-l-e

Slice this:  the Honeycrisp organic apple.  The taste measures up to the size.  This was a cookery indulgence at $2.99/pound at Austin HEB this week.   It’s not easy to justify a bushel, but a pound of the Honeycrisp organic apple stretches all the way across a table.

Relish This – Sweets for Soldiers

Shashana Davis sends your love and confection across the miles.  Shashana’s Spectacular Sweets made the news this month in “Relish Magazine.” Learn more about her “Cakes Ready to Eat” at http://www.relishmag.com/article/28725.html or drop by Shashana’s site at http://spectacularsweets.com/crecakesreadytoeat.html

Batter Up Again

Mom and Dad knocked one out of the ballpark with this kids’ cake.  She baked this baseball celebration and he did all of the decorating.  Thanks for sharing the baseball fever!

Cake Walk

I’m going to walk the line today and make a cake.  Just a small one.  Nothing too taxing for the novice pastry chef here in the cookery.  This comes as a special request from my Wolf Scout, who received his Wolf Badge last night by the way.  He loved the mandarin orange cake that I made …

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