One of my goals for this year is to start practicing my neglected sugar work skills again. Last week’s cupcakes gave me the motivation to round up all of my equipment. Now that I have it all located and dusted off, I’m hoping to relearn what I used to know and share the techniques here as I revisit them. In the meantime, I thought it would be fun to do something similar with my old pastry school photos, starting with the sugar stuff.

In honor of the final episode of Battlestar Galatica, I made rainbow cupcakes inspired by one of my favorite images from the show.

How am I supposed to put frosting over a face like this?

To understand this recipe, you have to know one thing about me: I eat cheddar cheese on top of my banana bread. Yes, I know I’m weird. But I also know that it tastes really good. This recipe is the result of my experimentation with adding the cheese straight into the bread.

These “guaranteed” brownies from King Arthur Flour’s recipe connection live up to their guarantee and more, but the addition of Andes mints takes them to an entirely new level of brownie heaven.

Here is a stripped-down recipe for the cherries based on the more detailed instructions and observations in these entries: Chocolate-Covered Cherries, Part One and Part Two.

A couple of weeks ago, I discovered a package of King Arthur Irish Style Wholemeal Flour that had found its way to the back of one of our baking cupboards. It was a little past its expiration date, but I hate to throw stuff out that is still mostly usable, so I decided to follow the Irish Brown Bread recipe on the bag.

 
Michael at Herbivoracious posted a write up of the dinner he put on at Cafe Flora this past Tuesday evening, which Baker Bee and I were lucky enough to attend.
The menu was based on Spanish flavors with a modern twist, and included things like savory churros with morel “hot chocolate” (pictured below, as well as [...]

Have you ever had a bad baking day? If you have, you’ll know that they can be as devastating as a bad hair day from hell. Most people don’t bake only for themselves. At least, I don’t. I’ve always been very aware of the people I bake for, and I firmly [...]

Wow. It’s taken me two weeks to recover from Las Vegas and write about something here, especially Vegas itself. It was my first time there, though, so I suppose that explains the odd exhaustion. That and I’d intended to write a post about the food there and felt like I had come [...]