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: Turning Custard Into Pudding

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

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: When Making Beignets, Flour is Your Best Friend

Adventures in Ratio Baking: When Making Beignets, Flour is Your Best Friend - making beignets from choux pastry to make beignets

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

Raisin Buns

Raisin Buns: a ratio recipe - how to make raisin buns using a basic bread dough and a ratio

When I was a kid, my mom did the weekly grocery shopping at a local market, and my dad would go to the Chinese market about a half hour away to get all sorts of Asian goodies for all of us. We loved the chocolate filled Koalas, the big containers of shredded pork, spicy cracker … Continue reading Raisin Buns

Adventures in Ratio Baking: Another Thing You Can Turn Bread Dough Into? Buns!

Adventures in Ratio Baking: Another Thing You Can Turn Bread Dough Into? Buns! - using a basic bread dough to make buns, specifically coconut in this post

I'm quickly finding out just how versatile the basic bread dough is. With the weather warming up, the temperatures are perfect for getting bread to rise, so I've been obsessed with bread dough and turning it into bagels and now buns! Some time ago, before the pandemic, I decided to make a coconut cake that … Continue reading Adventures in Ratio Baking: Another Thing You Can Turn Bread Dough Into? Buns!

Adventures in Ratio Baking: Boiling the Bread Dough to Make Bagels

Adventures in Ratio Baking: Boiling the Bread Dough to Make Bagels - boiling bread dough before baking gives you bagels

Boiling bread dough and then baking it gives you bagels? Why didn't someone tell me it was as simple as that years ago?! I adore freshly baked bagels. I adore freshly baked bread, but bagels have a special place in my heart. I have so many fun memories of freshly baked bagels. I also have … Continue reading Adventures in Ratio Baking: Boiling the Bread Dough to Make Bagels

Basic Ingredients for Custard, Biscuits, and Muffins/Quick Breads

Basic Ingredients for Custard, Biscuits, and Muffins/Quick Breads - the basic ingredients you will need to bake each of them

Some time ago, I shared lists for the basic ingredients for cakes, cookies, and bread. That was really some time ago. About a year ago, actually. I've done much more baking since then, wandering into the realms of custard, biscuits, and muffins. As this posts, the world is facing the COVID-19 pandemic, and, for whatever … Continue reading Basic Ingredients for Custard, Biscuits, and Muffins/Quick Breads

A Quick Guide to Ratio Baking Bread

A Quick Guide to Ratio Baking Bread - how to make bread using a ratio instead of a recipe

I consider bread to be it's own food group. I know it's not, but that's just how much I adore bread (as long as it's not sourdough or rye). Once I figured out how to ratio bake bread, the only thing that's ever stopped me is the weather. See, bread needs warmth to rise properly, … Continue reading A Quick Guide to Ratio Baking Bread

Adventures in Ratio Baking: Biscuits It Is

Adventures in Ratio Baking: Biscuits It Is - my first few attempts making biscuits using the ratio 3:2:1 flour to liquid to fat

I love bread. When the weather started to cool off, and I was no longer able to get a good rise without having to turn on the heat or the oven, I scrambled for something else that could whet my bread thirst. Biscuits! Of course. So easy. So simple. Definitely something I could literally walk … Continue reading Adventures in Ratio Baking: Biscuits It Is