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…
Nutmeg Cake cupcakes, garnished with fresh-grated nutmeg
Boiling maple syrup & brown sugar: the syrup and brown sugar cook to "soft ball stage" (240° F).
Beaten egg whites: leave the mixer running while you add the syrup (I turned it off to take a photo)
Cooled, sweetened Italian meringue. (I couldn't photograph the boiling sugar while pouring it.)
Adding butter, one piece at a time
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....