Ginger spice apple cake

6-inch ginger spice apple cake

When I read Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe, the recipe for Apple Snacking Spice Cake jumped out at me as a must-make. I made an apple cake once before that was delicious, but didn’t include the ginger and cloves. I cut the recipe in half in order to use my smaller 6-inch cake pan, which I bought so we wouldn’t have so much cake sitting around the house. It came together really well at this size. It’s not too rich or sweet, and is a really pleasant little cake, somewhat similar to an unfrosted carrot cake. It would also be…

Raspberry freezer jam

Raspberry freezer jam

I love jam, but holy cow is good jam expensive! I’ve been researching what it takes to start canning fruits and vegetables, and at this point it’s still a little overwhelming and I’m not sure if the payoff would be there since I’m not currently growing my own garden. This week raspberries are marked way down at the grocery store, and they were on my shopping list but I didn’t actually know what I’d do with them. Coincidentally, I’ve also been planning the meals for an upcoming camping trip. PB & J is on the menu, and I remembered that we actually don’t…

Basics of French pastry class

Recipes profiteroles (pate au choux) with praline pastry cream lemon curd tart with meringue Class notes The tart crust was too bitter for my taste because of the vodka we added to the dough, and the meringue didn’t have enough time to set up so was a bit runny. The profiteroles (pate au choux) seemed a bit undercooked, but were tasty. The praline paste the chef made from scratch is amazing — would like to try that in the future. I’m glad I had this experience, but I realized I don’t have the patience for a casual, social class like this. I’d…