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

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

    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 try making one. And probably watch it fall spectacularly. There are so many recipes out there, but, since I started ratio baking last year, using a recipe holds zero appeal to me. Now I find I prefer to read about whatever it is I want to bake on Wikipedia and then branching out from there…

  • 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…

  • Adventures in Ratio Baking: Custard or Ice Cream? - turning custard into ice cream using a ratio

    Adventures in Ratio Baking: Custard or Ice Cream?

    A few weeks ago, it was cold. Well, cold for Southern California, meaning it was somewhere in the 70s. But I still got the insane idea to make ice cream. Now, it’s been well over a year since I’d used my ice cream maker, so I’m not quite sure why the idea to use it popped into my head. Well, maybe it’s because I was a bit caught up in making custard and I know custard can be used to make ice cream. When my husband and I were traveling across the county almost a decade ago, we stayed for a bit of time in the Midwest with one of…

  • 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…

  • A quick guide to ratio baking muffins (and quick breads)

    A Quick Guide to Ratio Baking Muffins

    I’m on a bit of a muffin kick these days. Not only are they easy and delicious, but I can literally walk into the kitchen, decide to bake something, and walk out 10 minutes or less later with a full muffin tin happily baking away (depending on whether or not my 2 year old wanted to “help”). The only problem I have is remembering the ratio and making sure I add everything. Baking ratios don’t come with anything beyond the basic ratio, so I thought I’d share a quick guide to explain the ratio, list the basic ingredients, tell you how to mix, and let you know how to bake…

  • 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…

  • Learn to Love Mini Cake Tins With Me - why I love using 4 inch cake tins when baking

    Adventures in Ratio Baking: Learn to Love Mini Cake Tins With Me

    A few months ago I found myself wandering around a craft store. I believe it was summer because my husband and kids were with me, though the three of them were wandering elsewhere. As for me? I was in the baking aisle. Of course I was in the baking aisle. I mean, I like yarn, but so do my cat and daughter. I like fake flowers, but have nowhere to put them. I like making pretty little things with vases, flowers, marbles, sand, etc., but it’s not always child-friendly. No, I can usually be found in the baking aisle. By the time summer had rolled around, I had been ratio…

  • A Year of Adventures in Ratio Baking

    A Year of Adventures in Ratio Baking

    About a year ago, I got it into my head that I’d like a kitchen scale and I’d like to figure out ratio baking. The Husband got me a kitchen scale for Christmas, probably because I wouldn’t shut up about it, and then my brain panicked because it meant I should actually use it. I spent the first few weeks of the year thinking about it, thinking of taking the scale out of the cabinet and making something. I wasn’t quite sure of what to make, and I froze again. Then I decided I wanted cake, and the cake ratio looked simple (1:1:1:1 flour to sugar to eggs to butter)…

  • 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…