• 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…

  • Adventures in ratio baking: pie ratio plus custard ratio equals chocolate pie - using only ratios to make a chocolate custard pie

    Adventures in Ratio Baking: Pie Ratio Plus Custard Ratio Equals Chocolate Pie

    About a year after starting ratio baking, I’m finally at a point where I can combine ratios. Quite frankly, I was kind of counting down to this day. How amazing would it be if I could made a dessert using just ratios? Well, it finally happened. Last year, I tried the ratios for making pie dough and custard with the goal of making a chocolate custard pie. Now, I’m not adverse to eating a whole pie, but, most of the time, I just want a slice. I’m not that much of a pie eater. At some point last year, I decided to pick up some mini cake tins, and then I kept…

  • Adventures in Ratio Baking: Let's Try Custard Again - making chocolate custard using ratio baking

    Adventures in Ratio Baking: Let’s Try Custard Again

    A few weeks ago, I tried making custard using it’s ratio of 2:1 dairy to eggs. Since it just says dairy, and since I just happened to have a can of sweetened condensed milk sitting around doing nothing, I thought, well, why not? Turns out there’s a reason why I’ve never seen a custard recipe use sweetened condensed milk. It’s thick! And super sweet. Last week I decided it was time to try again. The right way. With actual dairy. And I mean using milk. Just milk and eggs, and, of course, cocoa powder because chocolate. Everything is better with chocolate. Well, that’s a lie. I wouldn’t want chocolate on…

  • A Christmas Cookie Tradition

    Neither an adventure in ratio baking nor a recipe this week. Instead, since it’s December, I wanted to write about a Christmas tradition my mom started when I was very young. For as long as I can remember, my mom would spend an entire day baking cookies. The funniest thing about them was that all the recipes came from cook books, but everyone raved about how good they were and would ask for the recipe. My mom always refused to give them away, but they were in printed cook books and could have been found by anyone. Haha, just one of our many family secrets! But it was really a tradition…

  • Adventures in Ratio Baking: Apple Pie Time - using ratios to make pie dough

    Adventures in Ratio Baking: Apple Pie Time

    Pie scares me. I’ve only ever made one pie from scratch before. A chocolate pie using a recipe. It wasn’t bad. But I haven’t made a pie since. It’s probably been about 15 years. Now that I’ve been ratio baking, I’ve been trying to work my way through all the ratios. Of course there must be a ratio for pie dough. I wish there were one for pie fillings, too. Sadly, it does not look like there is. Fortunately, there are quite a few different kinds of filling. Or maybe that should be unfortunately. My favorite apple is the Pink Lady, but the rest of my family loves Granny Smith.…

  • 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…

  • Adventures in Ratio Baking: Time for Muffins

    My husband has work meetings that occur right around lunchtime. He told me it was making him lose focus because he hadn’t eaten anything since breakfast, so I offered to start baking for his meetings. He thinks it’s nice of me. I think it’s nice of them to eat all the baked goods I don’t really want to. I like getting a chuckle out of using a bunch of scientists as my guinea pigs (they don’t actually use guinea pigs). Since they have their meetings before lunch, I didn’t think cake would be a good option. At least, it shouldn’t be for a bunch of people who are more versed…

  • Adventures in Ratio Baking: Custard

    We’re kind of an accordion when it comes to eggs. Some weeks I have to fight my husband for just 2 eggs so I can bake something. Other weeks I feel like we’re drowning in eggs. Last Friday, my son had the day off from school. There were a bunch of fires in the general area, so, due to poor air quality, the school district closed all schools in the area. Now, I enjoy having my kids home with me, but my husband now has a very demanding job, meaning I have longer days with the kids and my son going to school really gives me the only chance I…

  • 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…

  • Adventures in Ratio Baking: Baking Gluten-Free Cakes

    Adventures in Ratio Baking: Baking Gluten-Free Cakes

    My mom has been gluten-free for years. It started when she was diagnosed with an autoimmune disorder called Myasthenia Gravis about 15 years ago. She made two attempts to be gluten-free before it finally stuck the second time. The first time around, there was an incredible dearth of gluten-free products, so it was difficult for her to find alternatives for the gluten products she loved. The second time around, the gluten-free diet was picking up and gaining popularity. More and more products were and are coming on the market, and Europe seems to be quite accommodating. I’m just hoping she doesn’t decide to up and move across a continent and…