Adventures in Ratio Baking: 3 Eggs, 2 Desserts, 1 Hour

Adventures in Ratio Baking: 3 Eggs, 2 Desserts, 1 Hour - using ratios to make creme brulee and macaroons

No, I'm not kidding! Using only 3 eggs, I managed to make 2 different desserts in a single hour. It was amazing! What did I make? Creme brulee (for a Bookish Bakes post inspired by The Secret French Recipes of Sophie Valroux by Samantha Verant) and coconut macaroons because I've been dying for one since 2007. … Continue reading Adventures in Ratio Baking: 3 Eggs, 2 Desserts, 1 Hour

Adventures in Ratio Baking: Let’s Talk About Meringue

Did you know meringue also has a ratio to it? I didn't, either, until almost a year ago. I had always strictly followed a recipe because the first time I tried to make it had been a complete disaster. That was also almost 9 years ago, so I've come a long way since! The ratio … Continue reading Adventures in Ratio Baking: Let’s Talk About Meringue

Adventures in Ratio Baking: Souffle Wasn’t as Scary as I Thought

Adventures in Ratio Baking: Souffle Wasn't as Scary as I Thought - making souffle using ratios

I was either watching or reading something recently when the idea of making souffle entered my head. I've heard it's difficult, and I've heard it isn't that hard. Still, I've never tried making one, so how am I to know if it's hard or not? Anyways, I decided it was high time for me to … Continue reading Adventures in Ratio Baking: Souffle Wasn’t as Scary as I Thought

Baking with Young Children Tip #3

In lieu of a daily question on Fridays this month, I’ll be giving a baking with young children tip. I’ve switched up Fridays this month to highlight dads, but I can’t bring myself to forego food entirely. Baking tip #3: Crack those eggs into a bowl. Seriously. If you've ever baked with young children, you … Continue reading Baking with Young Children Tip #3