With its mixture of ground flaxseed and almonds, this moist, tart-but-sweet pumpkin bread makes a nutritious and filling breakfast. It can also become a tasty dessert if it’s topped with a scoop of vanilla ice cream and a drizzle of honey. If you’d like to give a gift loaf to a friend, mix 2 tablespoons [...]
This is fantastic stuff! If you’re a baker at heart, you’ll love lining your pans with reusable parchment paper: it’s sturdier than the traditional throw-away version, it’s a snap to clean (just wipe it with a damp dishcloth), and it’s good for the environment and your pocketbook. The best thing about reusable parchment, though, is [...]
Aside from “preheat oven to [x] degrees,” the most common instruction you’ll find in baking recipes is “grease and flour an [x]-sized pan.” This can either involve a fair amount of messiness–greasy hands, crumpled butter wrappers, etc.–or it can be quick and easy. The best way to get an evenly-greased and -floured pan is to [...]
Continue reading about Flouring & Greasing Pans the Easy Way
For many of us, gingerbread is a favorite holiday treat…albeit a very buttery, sweet one. But it doesn’t have to be that way! For this tweak, I’ve substituted unsweetened applesauce for some of the sugar and butter, used sucanat and dark molasses instead of white sugar and light molasses–this means more iron and more flavor–and [...]
These nutty, tart muffins are perfect autumn breakfasts, best served chilled and drizzled with maple syrup. I’ve used a blend of whole-wheat flour, almond flour, and flaxseed flour rather than white flour; if you’re a fan of mixed whole flours, you’ll love these naturally-fortified muffins! Preheat oven to 400 degrees F and grease a standard [...]
Most people quail at the thought of making their own bread from scratch–it’s complicated, they say, it takes a long time, and the outcome is so uncertain. It does take time, but 85% of that time doesn’t involve any work at all on the baker’s part. And while the process may seem complicated at first, [...]
These “milks” are great to have on hand, and not just for those who are lactose-intolerant! Non-dairy milks come in a wide array of types–from oat milk to almond, hazelnut to rice–and last much longer than standard milk does. Their flavors can complement cereal and baked goods better than traditional dairy milk, plus you don’t [...]
Not only does it have a cute name and an engaging shape, the whisk is indispensable in the kitchen. Use it to: De-lump gravies and sauces Make a smooth roux Fold delicate ingredients together Combine dry ingredients–this functions like sifting Whisks are made out of metal, plastic (safe for non-stick cookware), even bamboo. Some varieties [...]
Even Kroger’s is carrying many different types of flours these days–you have many more options than white or whole-wheat. Speciality stores such as health-food or “natural” stores usually have a dizzying selection. Rye, buckwheat, oat, corn, hazelnut, chickpea…the list goes on and on. Some rise better and therefore work better in yeast breads while some [...]
If you want to make your dishes higher in nutritional value, consider using these healthy substitutions in your recipes (especially in baked goods). Sometimes I substitute the full amount called for in the recipe and sometimes I only substitute half. It really comes down to texture, sweetness, and your personal tastebuds. You’ll have to experiment [...]
