Recipe: 10-Minute Lemon Curd
Super yummy Lemon Curd, so easy, and ready in 10 minutes flat. This stuff is addicting, and you can put it on anything- ice cream, toast, pancakes, and of course, cheesecake!… Read More
Recipe Development: So…Why DO Cheesecakes Crack?
Why do cheesecakes crack? A question for the ages. Making a cheesecake is a bit of an investment. and the outcome can feel so risky. Will my cheesecake turn out smooth and creamy, practically perfect in every way? Or will it end up with a big ugly chasm right down the middle??… Read More
Recipe: The Ultimate New York-Style Cheesecake
A luscious, mile-high cheesecake. No frills, just the real damn thing. Slow-baking and a very slow cooling gives this cake a velvety, melt-in-your-mouth texture and a smooth, crack-free center. Warning: This cheesecake recipe involves a very long cooling time (and therefore a long waiting time for your cheesecake), but trust me, it’s worth it! Follow these directions and you won’t be disappointed!… Read More
Recipe Development: Carrot Cake and the Magic of Emulsion
A couple years ago, I decided I wanted to tackle Carrot Cake. That is, try to develop the ultimate … Read More
Recipe development challenge- Pineapple Upside-down cake -> Old school vs. new school
Hello world, It’s been a long time, but it’s time to start developing recipes again. Many moons ago, I had … Read More
Recipe: 10-Minute Lemon Curd
Super yummy Lemon Curd, so easy, and ready in 10 minutes flat. This stuff is addicting, and you can put it on anything- ice cream, toast, pancakes, and of course, cheesecake!… Read More
Recipe Development: So…Why DO Cheesecakes Crack?
Why do cheesecakes crack? A question for the ages. Making a cheesecake is a bit of an investment. and the outcome can feel so risky. Will my cheesecake turn out smooth and creamy, practically perfect in every way? Or will it end up with a big ugly chasm right down the middle??… Read More
Recipe: The Ultimate New York-Style Cheesecake
A luscious, mile-high cheesecake. No frills, just the real damn thing. Slow-baking and a very slow cooling gives this cake a velvety, melt-in-your-mouth texture and a smooth, crack-free center. Warning: This cheesecake recipe involves a very long cooling time (and therefore a long waiting time for your cheesecake), but trust me, it’s worth it! Follow these directions and you won’t be disappointed!… Read More
Recipe Development: Carrot Cake and the Magic of Emulsion
A couple years ago, I decided I wanted to tackle Carrot Cake. That is, try to develop the ultimate … Read More
Recipe development challenge- Pineapple Upside-down cake -> Old school vs. new school
Hello world, It’s been a long time, but it’s time to start developing recipes again. Many moons ago, I had … Read More
The Dutch baking powder problem + update!
It’s been awhile since I’ve written anything, but here’s a quickie update on what’s going on with Project Bakebook: The … Read More
I’m still here, we’re still here
Hi friends, It’s been quite a while since the last time I posted. Things have been very up and down … Read More
Thanks for that survey! here’s how it went…
Hey guys and gals, it’s been so very long since I’ve written a post! Why is this? Well…I guess you … Read More
Why hello there! Will you please take my survey? :D
Hello again lovely people! I’m showing you this rather startling picture of myself in order to get … Read More