How do you measure wet vs. dry ingredients? (Volume Method)

A dear friend recently left a question in the comments. Here it is: Is there a difference between measuring tools for dry and wet ingredients ? Are they all the same ?A-K This is a great question and something I have thought of myself.  If one cup is one cup why do I need something … Continue reading How do you measure wet vs. dry ingredients? (Volume Method)

How To Make Ganache: Nothing But Ratios

So you want/need to make ganache do you?  Well it is a relatively easy thing to make.  You just need chocolate and heavy cream, the magic is in the ration!  Which ration you choose will depend on how you will use it. 1:2 Ration, 1 Part Chocolate to 2 Parts Heavy Cream This will result … Continue reading How To Make Ganache: Nothing But Ratios

Baking 101: Substitutions & Conversions

Let's face it at some point you are going to be baking and realize, "OH NO I DON'T HAVE ANY XYZ!"  And of course it will be for something important like baking Christmas cookies.  Here is a quick list of the usual suspects and some conversions to make this a less painful process!  Happy Baking! … Continue reading Baking 101: Substitutions & Conversions

Baking 101: Pans & Oven Tips

Pans: Metal vs. Glass vs. Silicone Pans Metal is the standard for most baking unless otherwise stated.  It is better suited to high temperatures and shorter cooking times.  So if you need to broil or toast or brown metal is the better option.  Remember, if you are baking something like eggs or something acidic like … Continue reading Baking 101: Pans & Oven Tips

Baking 101: The Recipe

I don't know about you, but there is something about baking that always makes everything better.  It gives me a better outlook and somehow just sets things to rights.  I love it! Except when it goes wrong, and then it just makes everything seem worse. Do you get what I am saying.  So, the reason … Continue reading Baking 101: The Recipe