This is for my friend, Kara that likes flat or rather, classic chocolate chip cookies. The higher the sugar content and less time mixing the cookie dough allows them to spread out and become crispy along the edges. A bonus, you don't need to chill the dough and can bake right away. The brown sugar...
Learning how to make zesty lemon buttercream frosting is really quite easy. It entails creaming butter and sugar with the fresh juices and zest of a lemon. It takes your buttercream frosting from ordinary into extraordinary. I started making a lot of buttercream with fresh fruit this summer. I...
You can learn how to make key lime buttercream frosting within a few moments. The taste is out of this world. A "green lemon" is what some say the taste of a lime is like. I was in my late teens in college the first time I had anything lime other than terrible jello. If you are judging the taste...
Who else finds oranges the most pleasurable fruit to eat. From peeling the rind off to getting your fingers coated in fresh orange juice to the fragrance that hits your nose, it's very satisfying. With that in mind, let's make some refreshing orange buttercream frosting. If you have never zested a...
Sunny strawberry buttercream frosting is absolutely decadent and my favorite flavor of American buttercream. There is something about strawberries in particular that make me think of summer time and fresh breezes filled with the fruit's pungent aroma. I could eat strawberries all day long....
These are going to be some incredible chocolate chip peanut butter cookies. If you want to make an out of this world cookie, you need to gather ingredients for this recipe right now. Love peanut butter cookies and chocolate chip cookies but have trouble deciding between the two? Now you don't have...
Learning how to make new flavors on cakes, cookies and breads is quite easy once you understand the basics of baking. That is how these lovely orange cardamom tea cake cookies were developed. Look toward others for inspiration as you get more confident in your baking. You will be happy to find...
We will discuss how to make dairy-free chocolate chip cookies. If you love chocolate chip cookies, but you do not eat dairy, you can still make a lot of your favorites with shortening or oil! I'll be sharing a lot of dairy-free recipes on this blog. If you see a recipe of mine with butter, I can...
The search for a savory chocolate chip cookie started back in the 90s. I know, I'm dating myself. When I was much younger, my friend and I accidentally learned how to make a cookie cake. She and I decided to call it that after placing Nestlé toll house cookie dough too close and it smushed...
This is how to make Cranberry Banana Nut Bread and a little background if you are interested. If not, feel free to skip ahead to the recipe or photos. My mom comes over and asks for a recipe to make for her church group, but forgets that I am without an oven. She mentions banana bread and I say I...
French vanilla sugar cookies are scrumptious. And easy to make! Since I made french buttercream yesterday and had no use for it, I decided to make some cookies with it. After all, the ingredients for french buttercream was egg yolks, sugar, butter, salt and vanilla. Since there is a lot of fat...
Silky French buttercream is like a Swiss meringue buttercream, except it uses egg yolks instead of the whites. Basically, you are creating Pâté à Bombe and adding butter. What could be more intense in flavor than that? Perhaps adding the seeds from a vanilla bean? What is a pâté à bombe? It's...
Learning how to make Swiss meringue buttercream will change your life. Are you looking for a beautiful cake icing that isn't cloy like American buttercream? And isn't as bland, chemical laden and oily as the whipped icings made by store bakeries? This may very well be your next best friend. It's a...
Now that you have learned the basics of meringue making, let's make what some people think is a difficult dessert: an angelic angel food cake. It really isn't difficult when you learn that most recipes steer you wrong. When learning to make this dessert, I have to warn you first and foremost:...
This post will walk you through how to make a Swiss Meringue. You may ask yourself why do I want to make Swiss version when it is more work than French meringue? There are two main reasons: stability and food safety. By heating the eggs to 160F (71C) you will kill off most bacteria that may be...