Sunday April 29, 2012
Graham crackers have been an American staple since a certain Sylvester Graham developed them nearly 200 years ago. Graham believed additive-free, whole-wheat flour was more nutritious than refined white flour. In this, he was correct. He also advocated vegetarianism as a cure for sexual urges. The jury's still out on that one.
Graham cracker pie crust.
Photo © Jennifer Sipala
Still, Graham's cracker remains ever popular — both as a snack and as a pie crust. This
graham cracker pie crust is perfect for all kinds of unbaked pies like cream or chiffon pies, and it's really simple to make. For a variation, you can substitute chocolate graham cracker crumbs, vanilla wafer crumbs or gingersnap crumbs. Though I make no claims about what curative properties, if any, gingersnaps or vanilla wafers may possess. Here's some more about pies and pie crusts:
Join Me on Facebook | Follow Me on Twitter
Friday April 27, 2012
A batch of fresh muffins hot from the oven is one of life's great simple pleasures. Whether it's blueberry muffins for brunch or double chocolate muffins for a decadent treat, the simple fact is that muffins make people happy.
Chocolate chocolate muffins.
Photo © Danilo Alfaro
And here's another reason to get happy: Because muffins are a member of the quick bread family, they're easy to make and you can bake up a batch of them in about half an hour. Here are
Five Easy Muffin Recipes for you to try out. And here are a few more resources to do with baking:
Join Me on Facebook | Follow Me on Twitter
Monday April 23, 2012
Cornbread is one of those foods that people tend to have strong feelings about, mostly depending on what part of the country they grew up in. If you're from the South, you may have grown up with unsweetened corn bread. In other regions, corn bread can be slightly sweet. Both types of corn bread are valid, and both are delicious.
Basic corn bread.
Photo © Danilo Alfaro
This basic
corn bread recipe is sweetened with honey and and sugar — though you can leave out one or the other, or both, if you like your cornbread less sweet, or not sweet at all. Either way, this corn bread is a perfect accompaniment for soup or chili, and it makes a great breakfast, too. And here are some more quick bread recipes:
Join Me on Facebook | Follow Me on Twitter
Wednesday April 18, 2012
If you want to add a delicious homemade touch to your cakes or cupcakes, try making your own frosting. There are a number of different kinds of frostings (or icings; they're they same thing), but the simplest kind is a basic buttercream that you can mix up using butter, shortening and confectioners sugar.
How to Make Frosting.
Photo © Lisa Romerein / Getty Images
Some buttercreams require cooking, but this one doesn't. All you really need is a stand mixer. And here's a tip: When you're making frosting, make more than you think you need. Read more about
How to Make Frosting. And here are a few more resources related to baking and desserts:
Join Me on Facebook | Follow Me on Twitter