Title: Black Truffle & Spice Author: Mathis Bailey Publisher: Self-published Publication date: February 1, 2022 Genre: Romance, Fiction, Multicultural, LGBTQ One Sentence Summary: Zola and Pierre have finally opened their own cafe, but the bistro across the street has something to say about it, and a handsome food critic might derail Zola. Overall Black Truffle & … Continue reading Book Review: Black Truffle & Spice by Mathis Bailey
Title: Love & Saffron Author: Kim Fay Publisher: G. P. Putnam's Sons Publication date: February 8, 2022 Genre: Women's Fiction One Sentence Summary: When Joan sends a fan letter to a columnist, the older Imogen, the two start a friendship fueled by their shared love of food. Overall Love & Saffron is a beautiful, heartwarming novel … Continue reading Book Review: Love & Saffron by Kim Fay
As a ratio baker, I use weights and ratios to bake, so you'll find weights listed for most of the ingredients instead of cups. The Story How to Make Butter Cookies The Recipe The Story The cookie ratio scares me. I've been avoiding it for over a year. There are simply too many different kinds … Continue reading How to Make Butter Cookies
As a ratio baker, I use ratios and weights to bake, so this is more of a how to guide than an actual recipe. Ratio baking cookies has eluded me since I tried them last year. This year, with the holidays coming up and with needing to entertain young cooped up children (thanks, pandemic), I … Continue reading How to Make Gingerbread Cookies
As a ratio baker, I use ratios and weights to bake, so this is more of a how to guide than an actual recipe. October and November mean pumpkin pie to me. It's literally the only time of the year I ever eat pumpkin pie. There's one specific brand I'll eat, but it's been harder … Continue reading How to Make Pumpkin Pie Muffins
So, it's fall. It's the time of everything pumpkin pie spice. For me, it's time for just one, single pumpkin pie. A frozen one that I've loved since I was a child. Unfortunately, I have a hard time finding it. A couple of months ago, I got it into my head that I really wanted … Continue reading Adventures in Ratio Baking: Pumpkin Pie Attempts
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
So, a while ago, one of my bloggy friends (hi, Lisa!) asked something about pudding. I didn't have an answer then about the difference between custard and pudding as they sound a lot alike. Since then, I've ended up with egg yolks on my hands and no good idea of what to use them for. … Continue reading Adventures in Ratio Baking: Turning Custard Into Pudding
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
I've always wanted to go to New Orleans, but not for Mardi Gras. When I was a kid, my mom and I used to watch all sorts of shows about haunted places and ghosts. New Orleans came up a lot, so I've always wanted to do one of the haunted tours. Oh, yeah, and I … Continue reading Adventures in Ratio Baking: When Making Beignets, Flour is Your Best Friend
The Lily Cafe 