In kitchens across the world, focaccia gardens are blooming. On top of the flatbreads, cherry tomatoes open like petals, with long scallion stalks for stems. Yellow-pepper sunflowers stand tall with Kalamata olives at their center. Red onions bud in bushes made from fresh herbs. As pandemic activities on social media go, this one might just be the prettiest. Home bakers decorate their focaccia with bouquets and swirls: The flat, white dough is an easy canvas and just as simple to prepare. During a spring when so many of us are confined, decorating them allows many bakers to bring the outdoors inside by tending these edible gardens. “It’s cathartic and therapeutic,” said Teri Culletto, a home baker in Vineyard Haven, Massachusetts,...
This tender cake has a layer of fresh raspberries running through the center and is draped with a Lemon Cream Cheese Icing. When it comes to cake in my house, 9 out of 10 times, chocolate wins. But, this sweet Lemon Raspberry Bundt Cake has caused quite a stir with my chocolate lovers. The texture is incredible, the fresh lemon and raspberry combo is just lovely, and the Lemon Cream Cheese Icing adds a tart, sweet, richness that is simply divine. If you want to bake something special for Mom this weekend, I’m quite certain this would be an excellent choice. Mom, if you’re reading this, you might just want to bake it for yourself! That’s my plan. And, Happy...
The cake is moist and light while the buttercream is rich and tasty. I admit, I do not bake that often and when I do, I usually opt for cupcakes because they’re easy and no-fuss. I have always been intimidated by cakes and particularly layer cakes. But after make this vanilla cake with Kahlua raspberry buttercream, I am hooked. So hooked in fact, I had to give half this cake to my neighbor so I didn’t sit and eat it all in one sitting. The basis of this recipe is a simple vanilla cake. The frosting is a very standard buttercream which I add Kahlua, vanilla extract, and a bit of powdered freeze-dried raspberries to. After the cakes have baked...
Toast is not just for breakfast anymore. Here’s how to turn a humble piece of bread into a crispy, fuss-free power meal, day or night. Just the smell of toast is enough to make anyone’s mouth water, and now this breakfast staple is topping trendy restaurant menus across the country, starring in main courses to be eaten with a fork and knife. And why not? A great slice of bread is the perfect canvas on which to layer unique, nutritious ingredients that go way beyond butter. If you ask us, the toast trend is the best thing since, well, you know! Time to break bread! Strawberries are an excellent source of vitamin C and manganese and also contain a decent amount...
I tried to use up some of the cheese in the fridge before it goes bad. This bread is made using pâte fermentée (pre-fermented dough in French) or sometimes called "old dough". Traditionally, bread makers take a portion of the bread dough made and save it overnight for next day baking. I made it from scratch since I did not have any ready old dough. With this method, the bread is more flavourful and aromatic due to the higher acidity and fermentation gasses produced during the slow fermentation. If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible....
