Author Archives: hfletcher

Very Easy Blueberry Crumb Coffeecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Blueberry Crumb Coffee CakeThis Blueberry Crumb Coffeecake has everything going for it. It is super easy, beautiful to look at and better to eat.  One of the things I most love about this coffeecake is that it is not overwhelmingly sweet.

One mixture makes the crumbs and forms the basis for the batter. This Blueberry Crumb Coffeecake can be mixed and in the oven in 20 minutes.

I love the lemon glaze but if you want to skip this step, just sprinkle it with powdered sugar. Continue reading

International Flatbreads-An Easier Version of Pizza

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

International FlatbreadsThis International Flatbreads post started with my interest in exploring 00 flour. The recipe I chose to work with was for a pizza dough from Roberta’s restaurant in New York. The recipe came from the New York Times.

I suggest you get a cup of coffee, tea or whatever you drink, find a comfy chair and get ready to read this rather lengthy blog.

Pizza my way is something I really love to make. It is simple and satisfying. But more than pizza I love flatbreads. The lack of a sauce allows the ingredients to come through with a power they can’t otherwise.

Anyway, back to the flour. The recipe calls for 00 flour, which has recently become the new darling of the flour world. So I went to my Italian grocer and bought a bag. I found the flour to be incredibly smooth and fine. I loved the feel and texture of it. Continue reading

Easy PBJ Muffins – An Anytime Treat

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

PBJ MuffinsNo time for a cake for Mother’s day –  well these Easy PBJ Muffins are the answer for a breakfast in (or out of) bed on this special day.

You don’t have to be a kid to love peanut butter and jelly. No matter what your age, these PBJ Muffins satisfy that craving. It is important to use jam or preserves in these muffins as the jelly has a tendency in the heat of the oven to run out. The thicker jams and preserves stay put.

This easy, straight forward recipe for PBJ Muffins takes minutes to make and freezes well for an anytime treat! Continue reading

Exceptional Mother’s Day Cakes

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Strawberry Mousse Cake for Exceptional Mother's Day CakesPresident Woodrow Wilson certainly knew what he was doing in 1914 when he finally got congress to designate the second Sunday every May as Mother’s Day.  A special day set aside to honor mothers certainly calls for desserts worthy of that honor.

I have selected six cakes that can be made in part or completely ahead.  As I am not a proponent of naked cakes, each is easy to finish so you won’t be tied up fussing with frosting it.

A quick note about freezing the cake layers.   Freeze them first, then wrap them completely in foil.  This will keep from smooshing the sides or tops of the tender cakes.

I am posting this early to give you a chance to get one of these special Mother’s Days cakes underway to honor your mother, grandmother or yourself. Continue reading

The Frustrating Facts about Measuring Flour

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

flour for The Frustrating Facts of Measuring FlourA question in a food group I belong to about measuring flour by weight has sent me on a quest to find out how much a cup of flour weighs. Unfortunately, there is no simple answer, no one answer fits all.  And yet, correctly measuring flour is essential for the best outcome of baked goods.

The problem with measuring flour by volume is flour can be aerated differently. It can be sifted, stirred and fluffed, all of which yield a different weight.

What makes recipes particularly frustrating is that everyone seems to have their own way of measuring flour. And they are all correct because it depends upon how each person measures  flour. The reason for stirring the flour is that, although it is pre-sifted, it becomes compacted in the bags as it is packed and shipped. However, how much it is stirred can alter the outcome. Continue reading