baking ingredients

{Tips & Tricks} Baking Quick Breads

Some of the best breakfasts I’ve enjoyed (and if you’re a regular reader of this blog, you’ll know that breakfast is my favorite meal of the day) have included a delicious slice of flavorful bread or a muffin with melted butter, a bowl of cereal and a very large glass of orange juice. The slice…

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{Tips & Tricks} Baker’s Pantry Grocery List

Fact: I love to bake. Fact: My favorite time to bake is on Saturday mornings when everyone is still asleep. Fact: I like to keep a well-stocked baker’s pantry just in case I have a spur of the moment craving to bake. On my counter sits this beautiful glass dome under which I keep most of…

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{Tips & Tricks} Sifting Flour and Other Dry Ingredients

Why do some recipes and cookbooks tell us to “sift flour” and other dry ingredients? As flour sits, it slowly settles and becomes more compacted. Sifting breaks up clumps, adds air to the flour, helps produce lighter cakes and pastries and makes measurements more uniform. Plus, a cup of sifted flour generally weighs 20-25 percent…

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How To Keep a Well-Stocked Baker’s Pantry

When I first ventured into the world of baking, I found myself making trip after trip to the store to pick up various odds and ends in order to fulfill my baking needs. The more I baked, the more I realized that many of the baking recipes called for a lot of the same ingredients…

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