Are you ready for some fun buns?
Cinnamon buns usually bring a smile to your face, but these bring a great big grin – maybe a little lopsided, but a smile as wide and high as a country mile. read the rest of this entry »
archive for August, 2011
Cinnamon Buns: InSPIREd baking
August 30th, 2011 by
Recipe: Cinnamon Rolls, Caramel-Nut Cinnamon Buns
Life Skills: a day in the life of a traveling bread-baking instructor
August 26th, 2011 by
Recipe: None
A guest post from Life Skills Bread Baking program manager/senior instructor Paula Gray.
The day dawns quietly, a soft, misty, peaceful morning. But no lounging for me: I’ve got to get up and get ready for school!
First thing on my agenda is… coffee. As a Life Skills Bread Baking Program instructor, the day often starts well before anyone is stirring.
Samosas: Curry on over here and have some
August 24th, 2011 by
Recipe: Samosas with Quick Flaky Pastry
Who doesn’t love to eat with their fingers?
Honestly, I believe that behind closed doors everyone wants to pick up their food, take a bite, and be able to hold onto their own little bit of yumminess, literally, between finger and thumb.
Cast iron pans: a pizza’s best friend
August 22nd, 2011 by
Recipe: Pizza Crust
Cookbook author Susan Purdy has a saying: “You can only change a pie so many times before you have a pizza.”
It’s a good warning about messing with recipes too much for those mad scientists in the kitchen. But I’ve been thinking. How many times can you change a pizza?
Crunchy Crackers: Good as store-bought… maybe even better!
August 19th, 2011 by
Recipe: Crunchy Crackers
Watch out, Dr. Kracker – the King Arthur test bakers are on your trail.
You know about Dr. Kracker crackers, right? They’re these tasty ULTRA-crunchy crackers, full of seeds and fiber and whole grains. They come in a bunch of sizes, shapes, and flavors, with a few common attributes – they’re different, and delicious…
Additions within the addition: two new King Arthur Flour eateries
August 18th, 2011 by
Recipe: None
Construction can be stressful. Construction can be noisy. The sounds that come from a site can try even the most patient of people.
I’m not sure if you’ve noticed, but here at King Arthur Flour, we’re still smiling as big and as bright as ever. Want to know the reason why?
Cloud Shortcakes: Light as air, tender as a summer breeze
August 17th, 2011 by
Recipe: Cloud Shortcakes
What’s the difference between shortcake and biscuits?
Technically speaking, shortcake is just a sweet biscuit.
But when you think of shortcake, you probably envision STRAWBERRIES AND WHIPPED CREAM and… a biscuit.
Or not.
Brioche French Toast: “lost” bread at its best.
August 16th, 2011 by
Recipe: Brioche French Toast
“Vive le pain perdu!”
That’s the headline on the email that delivered this blog to your inbox.
That is, if you get our emails; and if you don’t, what are you waiting for? Online-only specials, links to the latest recipes and blogs… c’mon, sign up!
But back to that pain perdu.
Simply Perfect Pancakes: guaranteed to please
August 12th, 2011 by
Recipe: Simply Perfect Pancakes
The perfect pancake.
Fact, or fiction?
For such a simple dish – flour, milk, salt, butter, eggs, and leavening – there are certainly a plethora of recipes out there. And not just variations (read: blueberry, chocolate chip); but hundreds and hundreds of recipes for just… plain… pancakes.
Blueberry Breakfast Cake: comfort me with berries…
August 9th, 2011 by
Recipe: Blueberry Breakfast Cake
Custard pie. Noodle kugel. Rice pudding. Hot milk cake.
What do all of these foods have in common?
Comfort, right? While perhaps not at the top of your culinary Hit Parade, they’re easy to eat.
Plus, they make you feel all warm and fuzzy inside.
Comfort food is, perhaps, best characterized by what it’s NOT:
Assertively flavored. Crusty. Blazing hot, nor icy cold.
Fusion.