Everyday Baking Blog at Allrecipes.com

Everyday Baking

 
Sep. 28, 2009 2:28 pm 
Updated: Jul. 31, 2012 8:29 am
Now that it's starting to feel like fall around here, I wanted to bake something to celebrate the changing seasons. I wanted a cider-and-doughnuts kind of flavor—without having to do any frying. I looked at spice cake recipes and settled on this Nutmeg Cake. The cake worked beautifully as… MORE
Nutmeg Cake cupcakes, garnished with fresh-grated nutmeg
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Boiling maple syrup & brown sugar: the syrup and brown sugar cook to "soft ball stage" (240° F).
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Beaten egg whites: leave the mixer running while you add the syrup (I turned it off to take a photo)
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Cooled, sweetened Italian meringue. (I couldn't photograph the boiling sugar while pouring it.)
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Aug. 18, 2009 3:09 pm 
Updated: Aug. 17, 2013 10:42 pm
What with vacations, summer colds, and temperatures that made my kitchen hot enough to boil lead, I fell behind on my pie-baking schedule. This month, I made a Sour Cherry Pie in an Almond Crust. I based my pie off of the Cherry Pie III recipe. First of all, I made the pastry. I followed the… MORE
Weaving the lattice: start by making a big X out of the two longest strips of dough.
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Weaving the lattice: over, under, over, under....
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Fold back every other vertical strip when you lay down a horizontal strip of dough - it helps with t
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Finished lattice
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Jun. 17, 2009 11:51 am 
Updated: Jul. 20, 2009 1:09 pm
Like I said before, I'm a fruit pie fiend. After two creamy, custardy pies, I was excited to get to work on a fruit pie. But first I needed a good crust. For cream pies, you want to make a mealy dough with a fine texture that holds up well to blind baking (baking without the filling). For… MORE
Strawberry-rhubarb filling: I sauteed the rhubarb first, let it cool, and then added it to the straw
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For shine, I brushed on a glaze of ½ water, ½ golden syrup in the last few minutes of baking.
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Slice of strawberry-rhubarb pie
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Rendered lard: strained, cooled, and ready to pour into bags for storage.
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May 28, 2009 11:02 am 
Updated: Aug. 6, 2009 10:13 pm
I'm a fruit pie kind of guy, myself. I haven't made a Key lime pie in years—and I haven't been to Florida lately to sample the local versions. But when I thought about what kind of pies to make every month for a year, I wanted a nice assortment of cream pies, custard pies, and fruit pies. Since… MORE
Slice of Easy Key Lime Pie I
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Candied zest of regular (Persian) limes
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Zested & cut limes
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Piping rosettes of stabilized whipped cream
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Apr. 8, 2009 11:19 am 
Updated: Jul. 31, 2012 8:31 am
Our company didn't have a holiday party this year, what with the terrible economy. Instead, we had a food-themed fundraiser. It was a way to get together and have snacks and drinks and a party atmosphere, while raising money for Northwest Harvest, a statewide hunger relief program. I… MORE
Banana Cream Pie with Caramelized Bananas
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Filled pie, awaiting bananas
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Raw pie shell: let it chill at least 30 minutes after fitting pastry into the pie tin.
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Blind baking - I like using coins in heavy-duty foil.
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Mar. 26, 2009 1:21 pm 
Updated: Mar. 27, 2009 9:18 pm
I've been thinking about Easter lately. Even though I want to keep Easter dinner simple—ham, maybe scalloped potatoes, asparagus, and salad—I'm trying to figure out what I can do ahead of time. Dinner rolls! But wait—how about hot cross buns for Easter morning? You can use just about any… MORE
Hot Cross Buns
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Mixing dough: everything but the butter and raisins.
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Beautiful stretchy dough. The pic's blurry, but it's a supple dough with long gluten strands.
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Dividing dough into rolls. Each piece is about the size of a plum - 2 to 2.5 oz each.
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Mar. 25, 2009 12:37 pm 
Updated: Mar. 28, 2009 9:48 am
Okay, I'm ready to 'fess up about my little game…my blog post names are song titles. The 80's lyric quiz blog inspired me. (I tanked the quiz, by the way. I didn't follow instructions. But I did get the Schoolhouse Rock bonus points.) I'm not sure how long I could've kept it up, anyway—I want… MORE
 
 
Images (0)
Tags:  Lifestyle
 
 
Mar. 18, 2009 3:25 pm 
Updated: Apr. 6, 2009 10:23 am
Yeah, I know...things are tough all over. - Tom Waits, Emotional Weather Report             My family and I went to a 3-year-old's birthday party recently. Like everyone else these days, we're trying to keep a tight rein on our… MORE
Dinosaur cut-outs
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Triceratops cutter
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Cookie icing: I use gel food colors. A tiny dab of brown helps mute brighter shades.
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Green dino
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Images (7)
Comments (11)
Tags:  Baking
 
 
Mar. 16, 2009 2:27 pm 
Updated: Sep. 6, 2009 12:54 am
      I always forget how much I love a good upside-down cake. They're such a great choice for a potluck or casual dinner because there's no messing about with frosting. While I usually try to use fresh or frozen fruit for most of the things I bake, I actually liked… MORE
Sugar Cooking 1
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Sugar Cooking 2: just beginning to color
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Sugar Cooking 3: don't walk away! It gets dark fast.
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Sugar Cooking 4: nice medium caramel color.
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Feb. 11, 2009 3:11 pm 
Updated: Feb. 26, 2009 4:13 pm
      I made cookie valentines to send to my nephews across the country. Decorating cookies makes me happy. Yes, it can be an ordeal, and yes, it always takes longer than I plan for, but personalized cookies make such great gifts. And when I'm making them for people I… MORE
Filling a piping bag
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Test it: let the icing drip back into the bowl, forming a ribbon that slowly sinks into the surface.
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Spreading icing with an off-set palette knife is one way to cover a cookie.
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"Flooding" a cookie with icing is another method. A rim has been piped around the cookie's border.
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FrancesC

Living In
Seattle, Washington, USA

Member Since
Sep. 2006

Cooking Level
Professional

Cooking Interests
Baking, Grilling & BBQ, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Dessert, Gourmet

Hobbies
Gardening, Hiking/Camping, Reading Books, Wine Tasting

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About Me
I am thrilled to be able to combine my love of the written word with my passion for food in my job at Allrecipes.com. I have a background in publishing and in the food service industry, both "front of the house" and back. I graduated from the Culinary Institute of America's Baking & Pastry program and have worked as a baker and pastry cook in Wisconsin, for a season at McMurdo Station, Antarctica, and at bakeries in Seattle.
My favorite things to cook
My baking career really began when I was in first grade and my family was living in Germany. Every morning my father and I would walk to the local bakery for bread and an afternoon treat, like Apfelkuchen. I love dark sour breads, baking anything with yeast in it, and anything that requires hours of patient work, like croissant and Danish doughs.
My favorite family cooking traditions
Food we ate while camping. Animal pancakes. My mom's meatloaf. My grandfather's breakfasts.
My cooking triumphs
I think a baker's real triumph is getting to work at 4 am, day in and day out, so that there are beautiful pastries and loaves of bread on display when the bakery opens three hours later. A personal triumph was making my own wedding cake.
My cooking tragedies
Heavens! Too shameful to list: all that wasted dough, those burnt nuts, spilled milk to cry over....
 
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