whole wheat croissants

DSCF3717This was an experiment to see if I could make whole wheat croissants. From doing web research, it seemed like it was not recommended, because whole wheat has less gluten and is generally less heavy, so croissants don’t turn out fluffy and light. I would agree with that, but maybe it was worth the slightly nuttier flavor? Personal preference I suppose, since let’s be real, nobody’s going to say no to a fresh croissant, even if it’s not Costco-level fluffy.
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first attempt – pound cake

DSCF1741I’m going to call this an unsuccessful attempt, because what I really want is a copycat Sara Lee pound cake recipe, and this is not it. Plus, my first couple slices of this cake had a funny after taste, and it was definitely not a great hit with the house. Kind of a medium satisfactory baked good, that satisfies “I’m hungry…” but not really anything else.
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more experiments! soft and chewy ginger molasses cookies

DSCF1790I’m moving! Which means I packed away my recipe box and desktop computer which means I don’t have any pictures or recipes to post today. Oops. I guess I’m not so good at thinking ahead 🙁 In the mean time, here are some notes on those Ginger Molasses Cookies. Yes, I still love them. They might the first cookies I bake in the new house… We’ll see.
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shortening vs butter – soft and chewy ginger molasses cookies

DSCF1631The long awaited chewy ginger cookies from Brian’s Mom!!! My first batch didn’t turn out exactly the same as the one that Emili gave to me, but pretty close. I think pressing down the balls slightly before baking might do the trick. At the end of this post will also be some notes on Shortening Versus Butter. Serious stuff. Read more

valrhona vs ghirardelli – dark chocolate espresso cookies


I did in fact get around to rebaking these Dark Chocolate Espresso Cookies to compare Valrhona vs Ghirardelli. But I accidentally put less (1/4 c instead of 1/2c) brown sugar so they weren’t an exact replica of my first batch of these cookies. But as a comparison of cocoa powders, they still sufficed. Plus I mean they were still delicious and not not-sweet enough, just a little more rustic looking.
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first attempt – liege waffles

DSC_6434These liege waffles were a huge pain in the butt. I had to buy special ingredients (Belgian pearl sugar), it took forever (3 days?) and to be honest I don’t think they came out that well. During our Portland trip a few months ago, we went to Off the Waffle for our last breakfast and damnnnn that waffle was amazing – I was inspired. But alas, my first attempt at liege waffles yielded something much denser and all-around not as mouth watering. Yes, they were still okay – it’s hard for sugared bread to be disliked, but with Off the Waffle fresh in my mind… I just couldn’t love these.

But I mean, I made them for a birthday brunch for a group of friends and they were a hit anyway. Maybe my standards are too high. But you know, maybe not.

DSC_6421DSC_6423DSC_6424DSC_6428DSC_6429DSC_6431When I’ve forgotten about this waffle incident I hope to revisit a less complex recipe and work on a second attempt. That may be awhile from now.

Followed exactly:
Not Martha’s Liege Waffles for freezing


pie crust

DSC_6062I’ve been using my trusty food processor to make pie crusts for a couple years now, and love how easy and quick it is. But there were always lingering questions at the back of my mind – is an OG pastry blender better? Does a food processor over-blend? Could my pie crusts go from consistently delicious to consistently WOW???

I needed the answers. So I staged a comparison test.

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