I'd love to have a yellow layer cake recipe in my list of go-to recipes -- those recipes that I know work, taste great, and don't demand great feats (or fancy ingredients) to make. I've made a couple of attempts at this classic (once as a small layer cake and cupcakes, and as mini vanilla cupcakes).… Continue reading Classic birthday cake
Croissants have been on my list of things to make for quite some time. My goal is to come as close to the French style as possible -- crispy on the outside, with tender, buttery layers on the inside. But for a variety of reasons this project kept getting pushed to the back of the line.… Continue reading Croissants
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… Continue reading 6-inch ginger spice apple cake
Recipe NY Times No-Knead Bread Process notes used all purpose flour 18-hour resting time Results This is a gift, so I couldn't very well tear into it myself, but it looks beautiful.
Recipe Homemade Flatbread from melskitchencafe.com Process notes used a combo of hard white wheat, hard red wheat, soft white wheat, and AP flour cut the recipe in half and made 6 pieces Results They were a tad thin, but tasted great! For some reason they were extra delightful with scrambled eggs.
