The holidays are officially here. I can attest to that based solely on the crowds at the mall on Friday! While I do enjoy going shopping on Black Friday with my mom each year, I never seem to finish up all of my Christmas shopping. This year, I barely made a dent in my list. Since I…
Last week, I shared my tip for using parchment paper to get your pizza in and out of the oven. Then, it occurred to me that I haven’t shared my secrets for making homemade pizza dough. What good is a trick for transporting your homemade pizza if you don’t have a great recipe for the pizza dough?
Never fear… The recipe is here.
It’s no secret that I love baking. So, this year for my birthday, my parents got me a gift certificate for King Arthur Flour. And, I didn’t waste much time before I was scouring their website trying to decide what to order.
It honestly took me almost a week to figure out what I wanted to order… And, that’s not because there was nothing that I wanted. It was quite the opposite… I wanted to try everything all at once! Among the items in my cart were a few specialty flours, flavors, and even some fresh sourdough starter. And, as soon as the box arrived on my doorstep, I got started baking. Wouldn’t you?
One of the specialty flours that I ordered was the organic pumpernickel flour. Honestly, I’m not sure what led me to choose pumpernickel other than that I have never really used it before. Plus, I was already dreaming of the combination of chocolate and pumpernickel. Though I know it’s not traditional, I always love the soft pumpernickel breads made with dark cocoa and molasses. I had some dried sour cherries on hand, too, so I knew they would have to be worked into the recipe in one way or another.
I had hoped to post this video last week, but I chose relaxation over video editing. Even though this is my third video, it still takes me quite a while to edit and prepare the videos before I get them up here on the blog. So, since we were on vacation in Cape Cod last…
Now that we all have one Kitchen Bootcamp challenge under our belts, it’s time to talk about the chapter for the June challenge. I gave this one some serious thought, and I decided to take on something a bit different than the last challenge. We’ll come back to more sauces and stocks later, but this…
