I soaked a bunch of hard, dried-out dates in bourbon overnight during which they softened nicely and absorbed all the alcoholic goodness. My Fuyu persimmons were so ripe they were almost liquid, so I used the smaller amount of sugar. A half recipe fit nicely into my 8.5” non-s...
I used rice milk and omitted the cinnamon sugar. The batter mixed up easily and looked a bit runny, almost like a thick cake batter. I used a toothpick to test for doneness, adding five extra minutes to be safe. The muffins are moist with a very fine crumb. There are no “off”...
Wheat flour is a pretty essential staple in the baker’s kitchen. When mixed with water, it forms gluten to provide structure to all kinds of things from cakes to muffins to phyllo. The lovely Big Al is sensitive to gluten and is trying to reduce her consumption of dairy, soy a...
With all that leftover buttercream, I reluctantly decided to make some cupcakes. Changes from the linked cupcake recipe: halved quantities to make 12 large cupcakes, blood orange instead of regular, plain milk curdled with a squeeze of lemon instead of buttermilk, 2 eggs inste...
I couldn’t find passion fruit puree so I just skipped the coulis. To get a half cup of key lime juice, you need almost an entire mesh bag of fruit (over a dozen). The recipe for the graham crust makes too much, so the crust is pretty thick; I also should have dissolved the gra...
Using the gingerbread macarons recipe as a base, I omitted all the spices and molasses, replacing them with 4 tablespoons of mango powder. My oven racks were in the wrong positions, so the cookies browned too quickly, resulting in a very chewy macaron. I piped them too large (...
I ground the very oily nuts with the sugar to prevent them from turning into a wet paste. Even though I used salted macadamias, they didn’t affect the cookies’ taste. Instead of all honey, I used some syrup I had leftover from a jar of preserved stem ginger. These cookies are ...
