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    Miscellaneous

    • A Thanksgiving Roundup
    • Chopping Nuts - A Quicker Way
    • Freezing Heavy Cream on Tidbit Thursday
    • Easy Eggs Benedict for Mother's Day
    • Belgian Waffles with Berry Compote
    • Top Ingredient Substitutions for Baking
    • Baking Information to Keep You Company
    • Different Types of Corn Flour Used in Baking
    • How to be a Better Baker
    • The Beauty of Buttermilk in Baking
    • Thickeners As Used in Baking and Pastry
    • Vanilla Wafers and a Tale of Two Leavening Agents
    • Baking Pans
    • Kitchen Organization
    • Plum Dumplings
    • Sheet Pans for Baking
    • Heavy Cream - The Workhorse of Creams
    • Everything Peaches
    • Flavorings as Used in Baking and Pastry
    • The Secret of the 9 Inch Cake Pan
    • All Salt is Not Created Equal When Baking
    • Toasted Sugar or Not!
    • International Flatbreads-An Easier Version of Pizza
    • The Frustrating Facts about Measuring Flour
    • Understanding Gelatin
    • A Discussion of Laminated Doughs
    • How to Make Almond Paste - Or Not!
    • Granola
    • Marshmallow Fondant
    • Puff Pastry Crackers
    • Cranberry Fresh Pineapple Relish
    • TJ's Cowboy Bark
    • Baking Tips for the Upcoming Holidays
    • On Becoming a Pastry Chef
    • My Pastry Kitchen Essentials
    • Italian Calzones
    • Happy New Year with a Peach Melba Royale
    • Hot Curried Party Mix
    • Ten Ways to Become a Better Baker
    • Food Equipment Storage using Vertical Space

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    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    Valentine's Day

    • Chocolate Raspberry Truffle Cake
    • Chocolate Truffle Raspberry Curd Tart
    • Amaretto Truffle Torte
    • Chocolate Chocolate Truffles
    • Better Than Reese's Peanut Butter Cups
    • Sweet and Hot Macadamia Brittle

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    • Fried or Baked Doughnuts - Your Choice
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    • Gateau Breton
    • Flavorings as Used in Baking and Pastry
    • The Frustrating Facts about Measuring Flour
    • A Discussion of Laminated Doughs

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