Gratefully, I have naturally started to get requests on a larger scale than previously. So instead of "Yeah, bring something" it's more like "We're having a party and..." I have liked the challenge of trying to understand the audience and plan for meeting their needs for baked goods. Sometimes there are requests (weddings, … Continue reading 2017 The Year in Food August – Scale
2017 Year in Food July – Copycat Recipes
I love to do the 'copycat' recipes. In fact, the reason I started really baking in the first place was to make things for my kids that would be less harmful (if only slightly) than the supermarket brands of the same thing. I never wanted to say 'don't eat twinkles!' I just wanted to say … Continue reading 2017 Year in Food July – Copycat Recipes
2017 The Year in Food June – Bread
I really love making bread. I don't love it more than anything else, but it is a true exercise in faith. You make it, and then go to bed. When you get up in the morning, you expect the sun to rise and the bread to rise. Having both makes the world seem like … Continue reading 2017 The Year in Food June – Bread
2017 Year in Food May – Food Color
Of course once you have a level of comfort with something, as I started to have with meringue cookies, then I wanted to do something more exciting with them (except for some of the flavors they are a rather boring off-white color). For my friend Jill's wedding, I wanted to create something that honored her … Continue reading 2017 Year in Food May – Food Color
2017 Year in Food April – Passover Foods
In the past few years I have been perfecting the art of SCALE. And that is, how to plan for more than just 'a few cookies.' In this picture, I had just made gefilte fish to serve about four nights of Passover—of which I was only going to be at two of. This recipe … Continue reading 2017 Year in Food April – Passover Foods
Master of Low Arts 