This recipe for Mealy Pie Dough (also called Pâte Brisée or Páte Sucrée) is something you must have in your back pocket. Not only will it be the base for your Thanksgiving-Christmas-New Year’s-Three Kings Day pies; it’s a nifty recipe to have on hand throughout the year. Use it to make great quiche crusts for crowded brunches,…
Baking
Apple Cinnamon Rolls with Apple Butter Glaze
Apple season means more to me than pumpkin spice season. There I said it. These Apple Cinnamon Rolls might even make you a convert. Not only is the bread dough filled with warm spices, but it also has a healthy dose of apple butter baked right in. Thinly sliced crisp apples get enveloped in a cinnamon-sugar filling…
Pan Sobao Recipes You Must Try
My obsession with Pan Sobao recipes is about as rabid as the one I have with Coquito. This traditional Puerto Rican bread is mildly sweet, soft as clouds, and extremely versatile. If you’re looking to introduce homemade bread into your baking repertoire, pan sobao and these recipes are a great start. Be sure to check back…
Flaky Pie Dough for Pies, Tarts, or Quiche
Making flaky pie dough at home is so much easier than people think. I haven’t bought the stuff from the grocery store since the first time high-waisted jeans were in. So if you haven’t made your pie dough at home, I encourage you to try this recipe out and see what you think. Not only will…
Cream Puffs: Better than the Bakery
Major confesh: I’m not a massive fan of chocolate. Yes, there are certain times when a piece of chocolate is necessary, but on the whole, I could do without it. Instead, I like sweets that aren’t overly sweet. That’s a big reason why I enjoy eating cream puffs: because they aren’t too sweet. They’re also light as…
Cornbread for Loaves, Cast Iron, or Muffins
Just in case you need a sweet, buttery bread to serve alongside your favorite dinners, I present to you: cornbread in all of its glory. I’m a Yankee; I never claim to be a Southerner. That said, no one has to be Southern-born to make a bomb cornbread. I’m proof positive. My cornbread is sweetish. It also…
Mantecaditos (Almond-Flavored Butter Cookies)
Hector and I went back and forth over this Mantecaditos recipe. I prefer a buttery, bite-size cookie because that’s what I grew up eating. On the other hand, Hector is more about a bigger cookie, with no concern about the butter to flour ratio. I bring you the offspring of the beloved cookie of so many…
Pumpkin Cheesecake with Gingersnap Crust
This post shows the power of peer pressure. On Saturday, I did an impromptu online cooking class showing folks how to make my Boozy Spiced Cranberry Sauce. I left with a Pumpkin Cheesecake class scheduled. Did I intend to host a pumpkin cheesecake-making class? No. Do I love my readers so much that I let…
Pan Sobao: Soft, Chewy Puerto Rican Bread
Never have I had so hard a time naming a recipe as I had with this one. Pan Sobao has no English translation that makes sense. For starters, sobao is good Puerto Rican Spanish for sobar (or knead). So, directly translated, it means “Kneaded Bread”. I didn’t want to name it “Kneaded Bread” because that’s a given. Nearly…
Whipping Egg Whites: Sense & Edibility’s Culinary Class
You’ve read recipe instructions before that have told you to, “Whip the egg whites to stiff peaks.” And you’ve probably said to yourself, “If I knew what ‘whipping egg whites to stiff peaks’ meant, I’d feel so fulfilled.” You haven’t thought that? Oh, well…pretend like you have because I’m going to tell you all about…
