Month: March 2025

So, the other day, I got this sudden urge to make a proper glazed fruit cake. You know, the dense, fruity kind that feels kinda old-school but really hits the spot, especially when it gets a bit cooler outside. Haven’t made one in ages, felt like it was time to revisit it. Getting Started – The Fruity Bit First things first, the fruit. This is ...

Okay, so I got the urge to mess around with dessert calzone fillings the other day. It’s not something I do often, but the idea sounded fun. You know, making those little pockets of sweet goodness. The dough part is pretty straightforward if you buy it or have a go-to recipe, but the inside? That’s where the real game is. Getting Started – The Apple ...

Alright, let’s talk about this little project I took on – getting soda crackers shipped out of the country. It sounds simple, right? Just box ’em up and send ’em off. Well, not quite. Getting Started – The Idea It actually started pretty randomly. A contact overseas was asking about specific brands of soda crackers we have here, the plain, simple ones. Couldn’t find anything ...

Okay, so I decided to try making those diamond soda crackers the other day. You know the ones, super simple, kinda plain but really hit the spot sometimes. I figured, how hard could it be? Just flour, fat, leavening, salt, water. Basic stuff. Getting Started First thing, I pulled everything out onto the counter. Flour, baking soda, a bit of salt, some butter, and cold ...

Okay, so the other day I got my hands on some turkey cookie cutters. Thanksgiving is creeping up, you know, and I thought, why not try making some themed cookies? Seemed like a fun little project. Getting Started First things first, I had to actually make some cookie dough. Didn’t do anything fancy. Just dug out my go-to sugar cookie recipe. You know the one ...

Alright, let me tell you what I got up to in the kitchen today. I found myself needing some baking powder, but the usual stuff you buy has corn starch in it. Now, I don’t always mind corn starch, but I wanted to see if I could whip up a batch without it, just keeping things super simple, you know? Gathering the Bits So, first ...

Alright, let me tell you about this little project I worked on, this “honey cake shop” idea. It started pretty simply. I just had this image in my head of a cozy little shop selling just honey cakes. Not a real shop, mind you, just wanted to see if I could put together a simple webpage for it. Something warm and inviting. Getting Started First ...

Okay, let’s talk about something that’s been bugging me in the kitchen lately: flour weight. Specifically, Gold Medal All Purpose flour. I use it all the time, right? But recipes online are all over the place. Some say a cup is this much weight, others say that much. And my baking? Yeah, sometimes great, sometimes kinda… meh. I figured it was time to just figure ...

Alright, let’s talk about this yeast jar thing I got going on. Been wanting to try my hand at making my own starter for a while now, you know, capture some of that wild yeast floating around. Seemed like a neat little project. Getting Started First things first, I needed a container. Didn’t want anything fancy. Found an old glass jar in the back of ...

Alright, let’s talk about this autolysed yeast extract thing and keeping things gluten-free. It popped up on my radar because, well, trying to cook gluten-free means you suddenly start reading every single label like it holds the secrets to the universe. And this ingredient? It’s in a surprising amount of stuff, especially savory things like soups, sauces, and snacks. My First Encounter So, I saw ...