• How to Make Bread - a story and ratio recipe all in one

    How to Make Bread

    Let’s try something a little different. Please let me know if you enjoyed it, or thought it was completely bizarre. Step One: Measure out 15 parts of flour and 9 parts of water. Add one teaspoon of yeast and 0.3 ounces of salt to the flour. Stir. I was in separate pieces, once. When I was both a part of my mother and a part of my father. They had to decide to join so that my disparate pieces could be joined together. My soul took so many pieces from my mother and so many pieces from my father and spun them together. Step Two: Gradually add the water to…

  • Ratio Recipe: Toasted Coconut Custard

    Toasted Coconut Custard

    A few weeks ago, I discovered a can of coconut milk sitting in the cabinet, about to expire. I hate wasting things, so my mind started whirling about what I could do with it. Coconut cake! It was nearly perfect. I’m still tweaking it, so, one day, in the next few months, I’ll share that recipe. Anyways, after making the coconut cake, I discovered I still had coconut flakes left over. I spent days pondering what to do with it. I started thinking about toasting it and making it part of a trail mix, but then I started wondering if I could ratio bake something else and use up some…

  • Triple Berry Muffins - a recipe

    Triple Berry Muffins

    Now that Christmas has passed, our local markets seem to think it’s time for summer, and so they stock the produce section with berries. Considering I live in Southern California, warm weather in January is possible (70s and sunny all week!), so I suppose they’re not wrong about summer approaching. Alas, it isn’t quite berry season, which means I’m sorely tempted, but the quality is spotty and the taste is only perfect if you happen to enjoy tart. Yet, I still adore berries. Well, except blueberries. I think those are disgusting, but I’ll happily stock my fridge with all the others. Whenever I see them in the market, I must…

  • Pumpkin Quick Bread: A Ratio Recipe that does not use eggs, unless you want it to

    Pumpkin Quick Bread

    I must thank Clever Girl Writes for this idea. I’m not a big fan of pumpkin. I enjoy one pumpkin pie a year, right around Thanksgiving, otherwise I couldn’t care less about it. But now I have some guinea pigs…excuse me, my husband’s colleagues, who just so happen to be scientists (who do not do research on guinea pigs), I thought, “why not?” Over the past few weeks, I’ve been playing around with making muffins using the muffin ratio of 2:2:1:1 flour to liquid to egg to fat. I’ve done mostly blueberry muffins as that’s what my husband likes, but I’ve been meaning to expand into doing quick breads since…

  • Gluten-Free Chocolate Cake: A Ratio Recipe

    Gluten-Free Chocolate Cake

    My mom developed an autoimmune disorder called Myasthenia Gravis almost 20 years ago. It was difficult for her to manage for the first few years, but she eventually found out that a gluten-free diet helps her manage her symptoms almost as well as her medication. It was a little devastating at first as my mom and I are huge bakers. Gluten-free flour is different from regular flour. It changes the texture and the shelf-life. Baked products have a tendency to get hard within a day or so and can also become quite crumbly. We were so cautious about baking with it to the point where we never actually tried. Since…

  • Ratio Recipe: Black Forest Inspired Cake

    Black Forest Inspired Cake

    Ah, October. A fine fall month complete with Halloween. It’s a time for pumpkins and apples, for sweaters and golden leaves ripe for crunching underfoot. So, uh, why have I chosen to post a ratio recipe for a Black Forest Cake? October is also the month for Oktoberfest. Since I grew up in Southern California, crunchy leaves were rare and the sweater was ditched before nine in the morning. It was kind of hard to get into fall. Fall in Southern California means cold mornings and nights and sweltering in between. Pumpkins and apples were kind of meh to my family and me. But I took German in high school.…

  • Funfetti cake - a ratio recipe

    Funfetti Cake

    Why have a plain yellow cake if you can have a funfetti cake? That’s the question my family asks. I don’t know why, but sprinkles always make things better. Or maybe my kids just like dumping sprinkles into the cake batter. But I must admit, as a chocolate cake lover, even sprinkles will make me excited to eat a yellow cake. Though, if you prefer a plain yellow cake, just omit the sprinkles. Just like last week’s recipe, this one is a ratio recipe. Feel free to play around with the ingredients (as long as you still use some kind of flour, sugar, fat, and eggs) and how much of…

  • Knock You Over the Head with Lemon Cupcakes - a ratio recipe

    Knock You Over the Head with Lemon Cupcakes

    The basic ingredients for a high ratio cake include flour, sugar, butter (fat), eggs, a liquid, and baking powder. Most of the time, I use milk as my liquid. A couple of times I’ve used some of the liquid that comes with maraschino cherries. One day I had a lemon, and wondered how lemony it would be if I used lemon juice as my liquid. Well, I am calling these cupcakes Knock You Over the Head with Lemon for a reason! And maybe my husband should buy fewer lemons. I can’t help it; I have a bad habit of walking into the kitchen on Mondays and wondering what we have that I…

  • Finally! NY Style Pizza DIY at Home!

    Finally! NY Style Pizza DIY at Home!

    Hello Everyone! So, for years my wife and I have been trying different recipes for NY style pizza at home. Over the last two months or, so we’ve been playing around with a final recipe. The irony here is that there are no pictures! But, next time we do make it, we’ll put one up. Now to give credit where it is due. The recipe we followed may be found here at Feeling Foodish. Feeling Foodish does a wonderful job of providing a step by step recipe. Additionally, there are plenty of tips provided which I will honestly just include as part of the recipe here. Please try it! You…

  • Adventures in ratio baking: Chocolate cake with whipped cream frosting

    Adventures in Ratio Baking: Chocolate Cake With Whipped Cream Frosting

    I like to think I’ve finally mastered ratio baking a chocolate cake. A high ratio chocolate cake, that is. At least, one that I enjoy because my husband won’t eat chocolate cake, my son only likes to decorate, and my daughter is partial to the whipped cream. And my cat should absolutely keep her distance. Oh, well. More cake for me. Anyways, I thought that perhaps the pinnacle of my chocolate cake journey should be a recipe. So I set out to convert my ratios into measurements. Twice. The first time was a disaster, and even I didn’t want to eat it. The second time, thankfully, was a success. But…