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Ive been doing a few trials with this new Timtana flour (for more on the flour, see my post from a couple of days ago), and while I don’t think its suited for more delicate baking, it works well in many of the yeast-raised breads and the more hearty quickbreads. I tried some out a couple of [...] It all began with a tweet from Karina over at the Karina’s Kitchen, who was getting frustrated trying to come up with a tasty brownie that didn’t rely on eggs. As she mentioned, who knew the brownie was so reliant on the egg! A quick whirl around the interwebz will reveal lots of brownie recipes, but nary [...] It all started with a tweet this afternoon, prompted by discussion about spiced rum, of all things… There we have it. I responded that my take these days wld probably involve Calvados and Angostura, which I’m enjoying in many permutations and combinations lately, AND some cinnamon syrup. After this exchange, I was invited to “share [...] I’m not sure if its the weather, or what, but I’ve been craving buttertarts for the past few days. After a couple of days of trying to ignore it, I figured I would go ahead and make them — justifying it by making the crust with whole grain flour. I may have blogged before about the SaltSpring [...] So another month has gone by, which can mean only one thing… another Daring Bakers Challenge! The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe. Macarons are one of those things that look so perfect that [...]  |
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