Figs are not native to Ohio, nor do they grow well here. However, am thrilled every August when they begin to show up in our grocery stores. I race to use them where I can, be it a breakfast, jam, or dessert before they disappear in early September until the next year. To me, figs … Read more
Continuing on with last week’s theme of baking on the grill (would it be considered grilling or baking?), this week I decided to make a peach cobber. This dessert had been on my mind all summer, as I don’t like to let the season go by without baking at least something with fresh peaches. However, … Read more
This summer has been a hot one with multiples days in the high 80’s and even low 90’s degrees F. I’d wanted to get back into baking in the weeks since giving birth to my daughter. However, our broken a/c was having me reluctant to turn the oven on. That said, our grill works great … Read more
This fall, I made it my personal mission to really up my game on pie. I’ve long struggled with par-baked crust and found myself in a rut with making the same basic fruit pies over and over again (not that those aren’t delicious). Last year, I had gotten a new pie cookbook for Christmas: The … Read more
Hello friends. After being deeply displeased with the roasted strawberry pie I baked yesterday, I felt the need to redeem myself. Since I couldn’t be convinced to spend another $24 on fresh strawberries from the farmer’s market, I settled for a par-baked pie crust practice session. Let’s cut to the chase – my pie crust … Read more
After a long hiatus, I am back in the kitchen making pies again. I love June in Ohio for all the local produce available, like fresh strawberries and rhubarb. Oddly enough, I actually had never made a pie with locally grown strawberries before this year, using only grocery store varieties for a strawberry rhubarb pie … Read more
For my December Macaron of the Month I wanted to try a salted caramel filling. Not far into my recipe search, I realized there are a bunch of different ways to do salted caramel macarons out there in the world. Therefore, I decided to try making two different salted caramel macaron filling variations so I … Read more
Welcome to my new weekly (or maybe bi-weekly) column called “The Week in Baking”. This is simply a way to share what recipes I’ve been trying out, as well as adaptations I’ve made to old favorites. This week was particularly active for me because it was Christmas week. I’m super excited because I received two … Read more
Ever since I began watching the British Bake Off on Netflix, I’ve slowly become self conscious of baking pies with the dreaded “soggy bottom”. While I’d always made decidedly delicious, crowd pleasing pies, I couldn’t say they’d pass Paul Hollywood’s discerning eye. Thus, I decided to up my pie game by learning to make a … Read more
Meet my new monthly baking column: Macaron of the Month! It’s my chance to play around with different flavors and learn some new techniques for this tricky sandwich cookie. I made these pumpkin spice macarons for Thanksgiving this year, using a combination of two different recipes. For my macaron base, I used the Italian merengue … Read more