While you’re prepping for the holidays, you may be wondering what can possibly follow October’s pumpkin spice frenzy and its culinary appeal? I’d give Gingerbread, with its varying amounts of molasses, sugar options, and fresh or dry spice ginger a try. Here’s some our members and staff serve morning, noon and night. I love this […]
Let the Test Kitchen Science Begin!
Test out some egg substitution options provided by our new member, Chef Gemma Stafford, of Bigger Bolder Baking. State the PROBLEM: Your test kitchen is baking a cake for a friend’s event. Your friend is either allergic to eggs OR is serving a vegan and requires an egg-free cake. Plan the test kitchen control and variables. […]
How to Make All Natural Homemade Food Coloring
Now more than ever we want to know what goes into our food. What better way to know than to make your food yourself. Food dye has gotten a bad rap, so if you don’t want to use it or want an all natural solution then this is for you. Fruits, vegetables and spices have a strong pigment […]
Gardens and Baking Unite
The soil is turned and warming up for planting. Those soft spring rains may bring tulips and daffodils, but it shouldn’t surprise you our thoughts turn to what we can BAKE with all that’s sprouting— both in the garden and the store. The top three coming to mind include Asparagus Wrap fresh grilled or roasted […]
Celebrate! Celebrate!
This May we have layers of celebrations to prepare – from formal to informal. I can’t make all my own food to share, but here are three recipes I’m baking to personalize my gatherings. A friend has earned an “open house” graduation “come and go” reception. Make it easier to serve a crowd with fresh-baked Brown and Serve […]