There are so many flours on store shelves today: rye, wheat, almond, quinoa, bread, pastry, cake…it’s hard to know which one to use for what. The first quality of flour is what substance it’s made from. There are lots of non-wheat flours these days, due to the gluten free craze. However, many flours you’ll find… [read more]
Once you Pop, You Can’t Stop: Pumpkin Popovers
It’s still fall so I’m still all about the pumpkin and squash. Popovers are an eggy bread, similar to Yorkshire pudding. They’ve been around since the 1800s. Yorkshire pudding was one of the first breads developed when wheat became popular. To me, they taste highly reminiscent of French toast. They’re called popovers because the… [read more]
Fit For a King: King Cakes for Two (or three)
Traditional King Cake isn’t really cake. It tastes more like a cinnamon roll that got in a paintball fight. It’s delicious, but the problem with a traditional King Cake is that it feeds about 24 people. I think some bakeries in New Orleans and places that really celebrate Fat Tuesday in style make smaller ones,… [read more]