For a long time I used a formula for muffins called Universal Muffins, which I discovered from Tightwad Gazette, a newsletter which preaches budget living and frugality. That never figured into my usage of this recipe until investigating its origins. I adapted the...
Having a bit of extra croissant dough in my kitchen, it inspired me to bake a batch of pain au chocolate. But without solid chocolate bars used to fill them, I substituted with faux Nutella for what was basically a krantz (aka babka). The activity of this dough...
English muffins aren't a bread I often eat or bake. But breakfast visitors, and thoughts of eggs Benedict, led me to visions of their nooks and crannies as perfect for embracing a warm Hollandaise. Also, an email from Andris Lagsdin of Baking Steel featured an English...
French scrambled eggs with caviar for the New Years, reusing the egg shells after rinsing in hot water. My little mouiller; toasted and buttered like when I was a kid.... voila, bonne appetite.
You can find a boulangerie on every corner in Paris. And it's there where I first found Eric Kayser Boulangerie, all by chance. Just walking. Eric Kayser has built a world wide baking empire, most recently opening one here in New York City. Again, I happened to come...
I love scones. And quite often my wife asks me to bake them. The store-bought scones are often dry. And they're actually easy and fun to prepare at home. Besides, topped with jam.... ha! They require basic ingredients; flour, butter, cream, baking powder and whatever...
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