Happy Independence Day! Nothing says July 4th quite like grilling. But while grills are firing up all across the country, parts of the East Coast are taking a rain check due to some unfortunate wet weather. Yet even when the grill plans fall through, there are still plenty ways to whip up some patriotic fare–like these red-and-white Strawberry Greek Yogurt Cheesecakes! Continue reading
Remember when the whisper snowfall used to stir up excitement? When falling flurries brought a day free of school and full of wintery fun? Snow was pure magic then. But now, winter weather tends to bring more worry than wonderment. Instead of sleds and snowmen, flurries bring traffic and stress. One snow day suddenly becomes more than enough.
And just when you think the end is in sight, you hear that you better bundle up because a groundhog just declared 6 more weeks of this weather.
That’s when you bring out your best baking remedy: Pumpkin Molasses Cookies. Continue reading
All hail the autumn season! Perhaps it’s my Seattleite nature that makes me crave the crisp outdoor air and snuggle-worthy weather. Or maybe it’s my foodie personality that draws me to the season of apples and pumpkins and the greatest food holiday, Thanksgiving. Whatever it may be, my soul always becomes infinitely happier when autumn rolls around. But even in the midst of my favorite season, there are moments when I miss aspects of summer—like the perfect summer blueberry. In moments like these, I’m happy I had the foresight to save some seasonal berries in the freezer. Now the only question is, what type of blueberry delight do I make? Continue reading
Would a toast by any other name taste as sweet? French toast, much like French fries, is not really from France. Or as far as historians can tell. The now famous concoction of egg- and milk-soaked bread has gone by many names throughout its history. In Spain, it is known as torriga; in Germany, arme ritter; and in England, Poor Knights of Windsor. Some have called it Spanish Bread; others, German Bread; and yes, even American Bread. It seems that every country wants to lay claim to the invention of this wonderful breakfast item. But where did the internationally-renowned dish actually originate? Continue reading
Baking is a science. I’m sure you’ve heard, and perhaps said, the saying before. It’s the excuse we use for our tragic dessert failure and the bragging right we claim for our amazing baking success. Love it or hate it, the saying is the truth. Each ingredient in a baked good serves a very unique function, from providing structure and leavening to contributing moisture and color. Eliminate or drastically change the quantity of a particular ingredient and you may just end up with a sad excuse for a cake. We’ve all been there, haven’t we? But that doesn’t mean you throw in the towel and completely give up the experimentation of baking. Definitely not. It does, however, help to understand the rules of the game before you start trading out the players.
And that brings me to my latest baking project. While studying for the food science portion of the RD exam, I ran across an interesting tidbit of information: in muffins, the primary ingredients that provide structure are 1) flour (a.k.a gluten) and 2) egg. Does that mean that it’s impossible to make a well-structured gluten-free, vegan muffin? That’s two strikes right there: no flour and no egg. In the game of baking, does two strikes mean you’re out?
There’s only one way to know. It’s science time! Continue reading