It's been quite a while since I last wrote a baking post. I'm still using ratios to bake (haven't quite figured out how to work with new recipes again, so I stick to the recipes I used as a child and do my best to figure out how to make everything else using ratios), but … Continue reading Ratio Baking: Donuts
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 weights and ratios to bake, so you'll find weights listed for most of the ingredients instead of cups. It's preferable to look at this as more of a how-to guide. The Story How to Make a Simple Chocolate Cake with Chocolate Buttercream Frosting The Recipe The Story When I … Continue reading How to Make a Simple Chocolate Cake with Chocolate Buttercream Frosting
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 Flatbread The Recipe The Story My husband and I had a day wedding. We got married a block from the beach, so our reception site had … Continue reading How to Make Flatbread
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
Just something fun I'd thought I'd do! Take a look at my process for not just ratio baking, but how I put together a baking post. When I first started ratio baking, it was chaotic. I had no idea what I was doing, or what I needed to add to anything. I kept forgetting to … Continue reading Adventures in Ratio Baking: Behind the Scenes
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
The Angel of Bishopsgate by Eloise Reuben made it easy for me. Tessie, one of the main characters in this historical mystery, bakes ginger cakes as her way of earning money. Life is tough for her and her husband in 1840s London, but she loves baking and selling her ginger cakes. I was delighted that … Continue reading Bookish Bakes: Ginger Cakes
The Lily Cafe 