You are currently browsing the tag archive for the ‘dessert’ tag.

20170420_093915

I’ve been working on this recipe ever since I googled “lemon bars” a year ago! Believe me that no one in my house has suffered from this recipe “work.”

The original recipe I made, found here, yields a pretty bar that has too little lemon curd for the thick crust, and is not lemony enough.

Here’s my Best Lemon Bar recipe. It’s easy to make. There are few steps, ingredients that are in every pantry, a measurable amount of lemon juice (vs. the imprecise “juice of X lemons”) and most important, it has a good ratio of tart lemon to buttery crust. Read the rest of this entry »

Advertisements

search

My YouTube Channel

Instagram

#baklava with pistachios and walnuts. My best rendition ever, because in the layering I actually used all the ingredients. (In the past I ended up with unused #phyllodough or butter.) I also figured out how to make triangles. Divide the squares. Duh ☺️😅
Suspended fermentation #kombucha #nofilter
Shaped by many hands, including those of a 6-year-old during yesterday's class. 33% whole grain turkey red. Score blooper in second photo -- I scored the seam-side of the dough because after after 19 hrs cold proof, it was invisible and I thought irrelevant. Haha not. It still busted open on that hidden seam. #sourdoughclass #crumbshot #minibakers
Cheesy sourdough bread bowl inspired by the video of this recipe from @glutenmorgen #sourdough #masamadre #traderjoes #fonduecheese
Bottled kombucha today, 5.5 weeks after brewing the tea (cold house). I've got a new batch going with a robust looking scoby and spring temps in the house now 🌱🔆. I'm also putting the bottles a couple inches from the toaster. Second pic is the new batch pH 3.97 - after adding the scobys and 2 cups of the original kombucha to it. Third pic is of the scobys waiting to go into the new batch. Fourth pic is the pH 3.12 of the kombucha I bottled today. P.S. the pH meter isn't necessary for making kombucha, but since my husband has it in his workshop...fun times with toys #kombucha #fermentation #homemadekombucha #phmeter
I taught a mini sourdough baking class today in my house to a friend and her family. Crazy amount of information to convey about process - how's and why's, and techniques to show and have the students do. Good times though! They went home with bulk fermenting doughs; and I have some shaped doughs to bake. Here's the one I demo'ed on. #breadclass #classybread #sourdough

Enter your email address to follow this blog and receive notifications of new posts by email.

Advertisements
breadguerilla

Man muss kein Mann sein, um gut in der Küche zu sein - aber man darf!

My Daily Sourdough Bread

"Instantly Experience the Power of real sourdough baking"

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Author & Chocolate Enthusiast

GreenCooking

An 18 year old who is keen in creating new, exciting food

Breadtopia

baking and writing ~ a few of my favorite things

Sharing Plate

baking and writing ~ a few of my favorite things

Cooking Without Limits

Food Photography & Recipes

GoanImports.com

Learn Goan and Indian Recipes

Life as I interpret it

When there is family, there is life, there is love. Live and Love well.

Steve Clapp

Author, Photographer

breadguerilla

Man muss kein Mann sein, um gut in der Küche zu sein - aber man darf!

My Daily Sourdough Bread

"Instantly Experience the Power of real sourdough baking"

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Author & Chocolate Enthusiast

GreenCooking

An 18 year old who is keen in creating new, exciting food

Breadtopia

baking and writing ~ a few of my favorite things

Sharing Plate

baking and writing ~ a few of my favorite things

Cooking Without Limits

Food Photography & Recipes