baking

  • Fruit Book Revue

    Fruit Book Revue

    It’s an open secret that Seattle’s summer is the sunny antithesis of our rainy reputation. Talked about less is the amazing fruit that appears in farmer’s markets, co-ops, and along random sidewalks during the summer months. While there’s probably nothing better than eating a perfectly ripe fruit raw and unadorned, eventually, one wants pie. Or cake.… Continue reading

  • It’s Pie Time

    With the shift to colder weather, and Thanksgiving coming right up, now is the time for pie! Find inspiration for sweet and savory pies in these books. Pieometry by Lauren Ko If you’re looking for visually stunning pies, search no further – Seattle author Ko’s geometric pie designs are sure to impress. Creative flavor pairings… Continue reading

  • Mandalas, Muffins, and Mimosas

    I recently took a mandala rock painting class with a bunch of girl friends last month. I was surprised at how lost we all got into painting our mandalas and how fast the two hours they had scheduled for our group went! The art studio we went to also offered us muffins and mimosas while… Continue reading

  • Wild Sourdough

    I love bread, but more and more it just tastes like filler. My husband and I started going to a neighborhood Farmer’s Market open year-round to incorporate more whole foods and seasonal finds into our meals at home. One of our favorite vendors is a sourdough bread baker. I started doing a bit of research… Continue reading

  • October Takeover: Treats, Not Tricks

    ~posted by Kara F.  Baked Occasions by Matt Lewis and Renato Poliafito While not overly spooky, these two recipes, the milk chocolate malted brownies with chocolate ganache and chocolate cinnamon chipotle sugar cookies, were decadent and divine! I had to give it a shot. Continue reading

  • Baking Day Adventure!

    Martha Stewart’s New Pies and Tarts: 150 Recipes for Old-Fashioned Favorites and Modern Classics came in recently and I was shocked to find it had no holds so I snapped it up and promised my co-workers that goodies would soon be on the way. I had a whole day off set aside to bake! I read… Continue reading

  • BiblioBagels: My Adventures in Bagel Chemistry (Part 2)

    In yesterday’s post, I was on a quest to make Montreal bagels with the help of the library’s resources. A friend had just told me about the process of retarding the dough (placing it in the fridge overnight before boiling and baking the bagels). I was curious about this mysterious-sounding process and decided to investigate… Continue reading

  • BiblioBagels: My Adventures in Bagel Chemistry (Part 1)

    Seattle is not a bagel town. It’s nearly impossible to get a genuine bagel here. Sure, lots of places claim to sell the real thing, but they’re only a pale imitation. And don’t even get me started on bagels from a grocery store—those are just lifeless circles of bread masquerading as bagels. What is a… Continue reading