Okay, so today I wanna share my little adventure with making “dulce sugar.” It’s not some fancy recipe or anything, just a thing I kinda stumbled into while messing around in the kitchen. It all started last week. I had a bunch of leftover sugar – the regular, granulated kind. And, I was watching some cooking show where they talked about caramelized sugar. Got me...

My Caramel Sandwich Cookie Adventure Alright, so the other day, I got this massive craving for caramel sandwich cookies. You know the kind – two buttery cookies with that gooey, chewy caramel in the middle. Store-bought ones are okay, I guess, but they never quite hit the spot, and honestly, they cost a small fortune. So, I thought, “Hey, I can totally make these myself!”...

Figuring Out This Instant Pudding Mousse Thing So, I was in the kitchen. Wanted sweet. Now. No time for real baking, you know? Remembered hearing about instant pudding, but like, as a mousse. Sounded easy enough. Worth a shot, I figured. Found a box of chocolate instant pudding. The regular stuff, nothing fancy. Box says milk. Whisk. Simple. But for mousse? Gotta be different. I’d...

So, the other day, I got this massive craving, right? For sandwich cookies. You know the ones, vanilla and chocolate, with that creamy stuff in the middle. Store-bought ones just don’t cut it sometimes, they taste kinda… flat. I figured, why not try making them myself? Seemed like a decent way to spend an afternoon, get my hands dirty. Getting Started – The Dough Situation...

So, I found myself with some Pillsbury All Purpose Flour the other day. Just had it sitting in the pantry, you know? Figured it was time to actually use it for something beyond just thickening a sauce here and there. I decided, “Alright, let’s make some basic bread.” Nothing too fancy, just a simple white loaf to see how this flour holds up. Getting Started...

So, I got this idea in my head a while back, right? I was really diving deep into my baking, trying to get that perfect French loaf. You know the kind – crusty, airy, the works. And you hear things, people talking online, in forums, whispering about the “secrets.” One of those was supposedly using genuine “dry yeast France.” Like, if you weren’t using yeast...

Alright folks, gather ’round. Today I wanna talk about something near and dear to my heart, or at least, my stomach: reheating bread pudding. Sounds simple, right? But I’ve seen some sad, dried-out, or unevenly heated attempts in my day. So, I figured I’d share how I go about it, based on a good bit of trial and error over the years. My Go-To: The...

Alright, so I decided to tackle that King Arthur “Back of the Bag Oatmeal Bread” the other day. You see it there, staring back at you from the packaging, and eventually, you just gotta try it, right? Figured it’d be a good way to use up some oats and get a decent loaf out of it without too much fuss. Or so I hoped. Getting...

Alright, so today I’m walking you through how I whipped up this graham cracker crust banana pudding. Had a craving, you know? And I like to mess around in the kitchen, see what happens. So, here’s the lowdown on how it went. Tackling the Crust First First things first, that graham cracker crust. It’s kinda the main event here, different from your usual banana pudding....

Diving Headfirst into Baking with a “Complete” Tool Set Alright, so I got this bright idea a while back. I was gonna be a baker. You know, those Instagram-worthy cakes and cookies? Yeah, that was the dream. And what’s the first thing you do when you decide to become a baker overnight? You go out and buy a baking tool set. One of those big...