by Chef Todd | Dec 14, 2010 | Cooking Classes, Holiday Baking
Have you ever taken the results of your family’s Christmas cake recipe out of the oven and been disappointed? How can the same recipe created year after year always come out differently? “Why didn’t my cake BAKE correctly?” Have you ever taken the results of your...
by Chef Todd | Dec 9, 2010 | Holiday Baking
Spritz cookies are my favorite cookie at the holidays. I don’t make them any other time of the year, just as I don’t watch “A Christmas Carol” or “The Grinch” in July. These cookies bring back strong childhood memories for me, mostly of my Mom’s frustration with her...
by Chef Todd | Dec 8, 2010 | Holiday Baking
I’d be worried if I made cookies for Santa and he didn’t eat them. What would that mean? Was I too naughty this year for him to even take a bite? Or, is Santa expecting more from me than stale cookies from the store? Santa expects cookies from scratch and I’ve let him...
by Chef Todd | Dec 7, 2010 | Holiday Baking
The idea of great cookies from scratch is what brings people back to their kitchens this time of year. Even people that don’t bake for the other eleven months of the year, somehow find themselves back in the kitchen for holiday cookie time. Whether you have fond...
by Chef Todd | Dec 2, 2010 | Holiday Baking, Uncategorized
A strawberry pie recipe is really no different than a blueberry pie recipe, or a rhubarb pie recipe. Beside the obvious difference in ingredients, the methods behind making a fresh fruit pie are exactly the same. Unlike canned fruit, fresh fruit does not come with...
by Chef Todd | Nov 30, 2010 | Holiday Baking
Choosing a flaky pie crust or a mealy pie crust for you pie can mean the difference between pie pride and pie purgatory. It’s not that you need different recipes for the two types of pie crust, you just need to employ two different methods. Flaky pie crust will absorb...