Becoming a better baker depends upon understanding the ingredients that go into baking. On my blog, I have a Baking Information tab on the navigation bar that has loads of information to help you become that better baker.
Each of these posts goes into in-depth discussions of its particular topic to help you understand their importance.
There are many more topics in the Baking Information section and I will be featuring some of them in later blogs. In the meantime, I hope some of these will interest you and help you become that better baker. Continue reading
These Individual Variegated Pound Cakes were an idea born out of boredom waiting for my doctor appointment. I picked up a well-worn women’s magazine and leafing through it I found what they called a Triple Pound Cake in a loaf pan. After seeing it, I couldn’t get it out of my mind. The more I thought about it, the more I couldn’t wait to make them.
Cinnamon is one of the oldest species and has been around since 2000 B.C. It was once more expensive than gold. In addition to using it for food, it was used by the Egyptians as a perfume when embalming as a food preservative. Romans used it in funeral pyres to mask the smell of burning flesh. It was also then, and today used for health purposes. Cinnamon is also mentioned in the Old Testament as an anointing oil. 
The dough for this Chocolate Spiced Coffee Cake is based on a recipe from one of my favorite bakers, Beatrice Ojakangas. Her book, 
