Friday, November 25, 2011

Pie Dough

I usually just buy premade pie crusts in the tin at the grocery store. It's easy, fast, and I don't really think about the crust when I'm making a quiche or pie. Even so, I used to feel fairly weird about buying premade crusts. I just have this odd aversion to trying my hand at baked goods--I have it in my head that they're delicate flowers with bazookas and will kill me if I mess them up just a tiny bit.

So working for Whisked! during the past few months has encouraged me to go that extra step when making pie. And the dough turns out so much better than the store-bought kind!

Sunday, November 13, 2011

Mushroom Puffs

What do you cook for a romantic one-year anniversary dinner?

Something you've never tried before, of course!

This morning, I saw an "apple dumpling" post on Confections of a Foodie Bride. It got me to thinking about what to make tonight, and I decided baggies of food were the way to go!

Tuesday, November 8, 2011

No-Knead Bread

I have tried making bread in the past, but they had all turned out to be horrid failures. My first loaf was rye--perhaps that had something to do with my lack of confidence in my bread-baking abilities?

I have been waiting to try Macheesmo's no-knead bread (on the assumption that it's as fool-proof as one can really get in the bread-making world) for a while, and with my friend's Le Creuset, I now have that opportunity!

Recipe Style

Style is important for perusing recipes. Here's a couple of rules I'll try to follow for each recipe to make it easier to consistently present them. They will be added to or updated as necessary.