Cooking 201

How to Make Perfect Cake Pops: Part 2- Recipe & Instructions

This originally started as a single post. Then I discovered so much information, did so much testing, and researched so much that it has now become three posts. This post (Part 2) contains the recipe, instructions, and step-by-step pics for making and decorating them. I highly suggest reading "Part 1: Questions & Answers" first because it has a lot of great info,... Read More

How to Make Perfect Cake Pops: Part 1- Questions & Answers

This originally started as a single post. Then I discovered so much information, did so much testing, and researched so much that it has now become three posts. This post (Part 1) is going to go through all of the questions and answers that pop up during making cake pops. This post is before the actual directions because this info is helpful... Read More

How to Develop A Recipe (or Improve One)

I get a lot of compliments on my recipes. I've also gotten constructive criticism. And some not so constructive, but that's another story. I love the compliments for one reason: I've never just copied someone else's recipe. I've always done research and made adjustments. I've always tested recipes multiple times. Along the way (the way has been three years so... Read More

Bread Making 101: How to Make Bread, Everything You Need to Know

There are a few things in the baking world that seem almost magical to others. Bread making is one of those. To those who haven’t made homemade bread, it seems mysterious and vast. Unknown terms and the unknown magic of yeast. But it doesn’t need to be. People have been making bread since…well, the beginning of recorded history. It only seems so… Read More

How to Bake the Perfect Loaf of French Bread

Perfect, crusty French bread. Which is better? The crusty, chewy outside? The soft, delicate inside? The combination together? Whatever your choice, this recipe is fabulous. I love it warm smothered with butter. This recipe isn’t hard. Even though it’s homemade bread, it’s straight-forward. But as with all bread, don’t be discouraged if your first loaf isn’t perfect. I’ve included step-by-step pictures… Read More

Salt Substitutes: Conversion Ratios for Types of Salt -and- Salt Alternatives

Funny story time. Back when I knew very little about cooking, I didn't know salts were different. Salt was just salt. I had a brine that called for coarse kosher salt. All I had was regular table salt. Unbeknown to me, they don't substitute one for one. I ended up using about twice as much salt as I was supposed to. It was... Read More

Substitutes for Leavening Agents: Baking Powder, Baking Soda, Yeast, etc.

Leavening agents are fundamental to the recipes that call for them. You may be able to make chocolate chip cookies without flour (I wouldn’t recommend it…but it’s possible), but you can’t make them without a leavening agent. The importance of leavening is often overlooked. When looking at a recipe with a ton of ingredients, I do have to wonder if… Read More

Perfect Homemade Wheat Bread (& it works for sandwiches!)

I love bread. Who doesn’t? Especially homemade bread. The small fills the house. Warm from the oven, smothered with butter. Yum. But THE debate is (of course) white versus wheat. I prefer white bread. (I highly recommend you try my “Perfect Traditional Homemade White Bread"). For years my husband has been asking for wheat bread he could use for sandwiches. I... Read More

Make Boxed Cake Mix Taste Like It Was Made From Scratch

I was in a rush the other day…so I gave in and grabbed a boxed cake mix from the shelf. (I know, gasp in horror!) But I still wanted it to taste great. I’ve learned a lot about cooking in the last two years, so I knew that with the right ingredients and substitutions, I could make even a boxed… Read More