May 17th, 2013 by
Recipe: Frozen Thai Iced Coffee
Did you know it’s really, really easy to make a frozen coffee drink at home?
You know, like the one you pay big bucks for every morning.
Something sweet and caffeine-y, to simultaneously comfort and invigorate you while you sit in traffic on the way to work.
May 10th, 2013 by
Recipe: None
Courtesy of Tiny Urban Kitchen.
As the organizer of King Arthur Flour Blog & Bake™, one of the many pleasures of the event is how it reignites my passion about the amazing baking resource that is King Arthur Flour. Sure, as a PR person I tell people day in and day out about our great classes, recipes, products, baking hotline, and more. But there’s just nothing like seeing – hearing, feeling – the excitement of a classroom full of newcomers so happy to be here and baking that they literally squeal with delight.
May 6th, 2013 by
What would you do for a warm, gooey cinnamon roll with sweet icing melting down the sides?
Before you were gluten-free, this may have been an easy fix: head to your local bakery, run to grandma’s house, or pop open the can, right? C’mon, nothing to be ashamed of, many of us have done it. No judgement here.
Waking up to a house filled with a cinnamon-sugar sweet dough aroma is rewarding in itself and is almost enough to satisfy the craving. ALMOST enough, but who are we kidding? Wafting aroma alone is just NOT going to cut it!
May 6th, 2013 by
Recipe: Double-Vanilla Whoopie Pies
Growing up, I was an inveterate chocolate lover.
Chocolate cake with chocolate frosting. Oreos. Chocolate cream pie. And, of course, chocolate ice cream.
My brother, on the other hand, was Mr. Vanilla. White-on-white cupcakes. Vienna Fingers. Twinkies. Vanilla ice cream.
On hot summer nights after Little League games, our parents would treat us to a cone at the Kenwood Farms ice cream stand, just over the river from our home in in Glastonbury, CT. Dad would have peach; Mom, butter-almond. My sister, Meagan, was an orange sherbet type gal. No question at all about my choice: chocolate, with chocolate jimmies.
And Mike?
April 15th, 2013 by
Recipe: None
Yes, that’s confectioners’ sugar dusted atop a grilled ham and cheese sandwich.
With jelly on the side.
What’s gives?
April 14th, 2013 by
Recipe: Gluten-Free Blueberry Coffeecake
So, it’s breakfast time again. You’re tired of cereal, the yogurt has expired, the waffle iron needs the old grease scraped out of its crannies from the last time you used it, and your children utter staggering groans when you suggest scrambled eggs.
Where’s the inspiration? Wanna turn those kiddo groans into a chorus of cheers?
Groping for the oatmeal box, your hand stumbles upon the King Arthur Flour gluten-free muffin mix you had stashed toward the back of the cabinet.
Muffins? Sure, why not? Or, better yet, how about coffeecake – one layered with streusel and berries?
April 12th, 2013 by
Recipes: Whole Wheat Waffles, Bacon-Cheddar-Chive Scones, Banana Chocolate Chip Muffins, Easy Self-Rising Biscuits, Pumpkin Cake Doughnuts, Cape Cod Soft Molasses Cookies, Chocolate Cake Pan Cake, Mocha Madness Ice Cream
What’s the biggest thing that stops you from baking?
Lack of inspiration?
I doubt it. For most of us, the usual mantra is “So many recipes, so little time…”
AH-HA! “So little time.” Between work, keeping the family on schedule, meal prep, and exercise (critical for those of us who love to bake and EAT), there’s barely a spare moment Monday through Friday.
Even weekends seem to disappear in a cloud of laundry, kids’ sports, and errands.
What’s a dedicated baker to do?
When the baking urge hits, and you really, really don’t have even an hour to spare – bake FAST.
Here’s how.
April 4th, 2013 by
Recipe: None
At King Arthur Flour, we believe in the power of baking to bring people together.
That’s the theory behind virtually all of our work here – and it’s certainly a good excuse for King Arthur Flour Blog & Bake™, our annual invitation-only gathering of food bloggers here at our Baking Education Center in Norwich, Vermont. read the rest of this entry »
March 29th, 2013 by
Recipe: Dessert Doughnuts
Doughnuts… for dessert?
For breakfast, sure. With coffee, of course.
Maybe even as a late-afternoon snack, if Krispy Kreme and Dunkin’ have their way.
But as the coda to an elegant dinner party – or even a simple supper?
Read on. By the end of this post, you’re going to be DYING for a dessert doughnut – I guarantee it.
March 23rd, 2013 by
Recipe: Deviled Eggs
Deviled eggs.
Everyone knows how to make these picnic-basket favorites, right? I mean, if you’ve ever done the “A to H bring a side dish” community supper thing, you’ve made deviled eggs.
Or not.