In the last blog, I was so happy that my macarons were starting to resemble macarons and not just some weird-shaped almond cookies. Yay! And even though my oven is not behaving that cooperatively on most days (On some cold winter days, it could take up to an hour to get the pilot lit properly -- arghhh), I found ways around it (here)....
Two years ago, I embarked on a journey to try to bake French macarons but got so discouraged and humbled that I swore to never go on this hair-pulling, teeth-grinding, suicide-inducing baking experience ever again. Alas, I should have known better. You guessed it, never say never, right? So here I am again, being drawn into the labyrinth of recipes and techniques, and...
This year, we didn't have so many apples from our tree and I was busy baking other things and haven't had a chance to bake any pies or galettes. Maybe the fact that it hasn't got cold till now is another reason. So today, I'm craving some and started looking in my blogs for the recipe but found that I didn't write it...
My most vivid memory of the things I learned during the 4 years of French literature has been these "petites madeleines" from Marcel Proust's In Search of Lost Time or À la recherche du temps perdu. The most quoted passage is this one. ..No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I...
Adapted from the recipe by www.minimalistbaker.com INGREDIENTS 1 packet (2 1/4 tsp) instant/fast acting yeast 1 cup milk 1/2 cup butter, divided 1/3 cup + 2 Tbsp sugar, divided 1/4 tsp salt 1/2 cup mashed ripe banana 2 3/4 - 3 1/4 cups flour (I used a ratio of 2/3 unbleached all purpose, 1/3 whole wheat flour) 1/2 - 1 Tbsp ground cinnamon...
I baked this pumpkin pie from a gargantuan jack-o-lantern pumpkin my neighbor gave me. This filling recipe is much better than the one that calls for condensed milk. I learned that this is a more traditional recipe. And I like it a lot. Cooking Jack-O-Lantern pumpkin: Cut the pumpkin into 4-5 inch squares. Take away the pith and seeds. Then bake the pieces...
