Apps.

It’s a semi-word thrown around quite easily these days, usually referring to smart phone applications (“apps”) like Instagram, Words with Friends, or Angry Birds (which apparently is at the top of the app popularity totem pole).

But when the holidays roll around, “app” means only one thing to me: appetizer, quite possibly my favorite food group.

Chips and dip, cheese and crackers, crostini and baked artichoke spread… Anything crunchy/salty/savory paired with anything rich/creamy/spreadable is a welcome break from the holiday cookies, candy, and other sweets so ubiquitous right about now.

read the rest of this entry »

If you haven’t had the chance to sink your teeth into a soft, chewy Almond Cloud cookie yet, then we’re about to give you two more ethereal gluten-free incentives to get you on the bandwagon.

Our fans, gluten free or not, have held this cookie in high regards and rarely are there any left in our bakery case at the end of the day.

I wanted to make a simple substitution of the various nut pastes we sell to create other versions of the Almond Cloud, but I should have known better. Nothing is ever THAT simple. read the rest of this entry »

What’s the most searched-for bread recipe online?

Hint: an example is pictured above.

With nearly 1.2 million searches every month for the recipe, this particular bread is obviously a favorite of foodies everywhere. Or maybe it’s simply the Holy Grail of bread recipes: much sought after, never found.

read the rest of this entry »

It’s with some trepidation that I approach April each year.

Not because of the prospect of showers (which do indeed bring May flowers); or tax season; or Major League Baseball’s opening day, which means I have at least 6 months of Red Sox-induced angst in front of me.

No, it’s because April brings Passover. Which, as far as I’m concerned, is my opportunity to be thoroughly humbled by my total lack of knowledge regarding Passover baking rules. Never mind kosher; Passover alone is enough to send me cowering into a corner. read the rest of this entry »

The Great Carrot Cake Debate rages on… and on… an on…

At least it does here in the King Arthur Flour test kitchen, where a bunch of very well-educated college grads spend time each day discussing the relative merits of dark gray vs. light gray aluminum cookie sheets; the best way to pat out a thin-crust pizza; and which are better: cinnamon Flav-R-Bites or cinnamon chips (Flav-R-Bites, hands-down).

Sue Gray, our test kitchen director, started the carrot cake debate sometime last year. In the process of developing a new mix, she asked us kitchen denizens, “Hey, what goes in carrot cake besides carrots?” read the rest of this entry »

“Go nuts, MaryJane? I’m already going nuts trying to get everything done!”

Does this sound familiar to you during this busy time of year? Don’t worry, I hear ya! Between talking on the King Arthur baker’s hotline, teaching cookie decorating at our Baking Education Center, and blogging, work is pretty full right now.

Add to that my daughter Shannon’s birthday 6 days before Christmas (brilliant planning on my part… not), and finishing up gift giving for the holidays, sure, things can definitely feel a little nuts along the way. BUT, nuts can also be your saving grace for sweet, spicy, delicious last-minute gifts this year. Curious yet? Read on…

read the rest of this entry »