Friday, April 13, 2012

Around the web – April 13th, 2012

Some of my favorite posts from this past week:

• Mind Over Batter – a new blog discovery this week, viewed because of German Chocolate Cake Donuts and bookmarked because of Banana Bread Snickerdoodles :)
• Boulder Locavore – as usual, not baking per se, but how to make your own pear-infused brandy.
• King Arthur Flour – a beautiful Lemon Streusel Coffee Cake and tips on how to maintain your sourdough starter.
• Wilde in the Kitchen – it’s Candy Month with Vicki! So far: pillow mints and peanut butter and jelly marshmallows (seriously now, Vicki??!!).

For more inspiration from the Buffalo Baking Examiner, visit and follow my Pinterest Baking page.

Friday, April 6, 2012

Around the web – April 6th, 2012

My weekly visit to sites I follow:

• Mr. Food – with Easter around the corner, this Pierogi Lasagna looks delish – and easy to make!
• Whisk Together – Seriously?? Chocolate Chip Cookie Dough Devil’s Food Cheesecake??
• Bake at 350 – double-decker bunny cookies…cute and a two-for-one!
• King Arthur Flour’s Baking Banter – ever wanted to try sourdough bread? Here’s a great post on how to make your own starter.

For more inspiration from the Buffalo Baking Examiner, visit and follow my Pinterest Baking board.

Wednesday, April 4, 2012

Cookbook Corner – Artisan Bread in Five Minutes a Day and Artisan Pizza and Flatbread in Five Minutes a Day

One thing I don’t need any more of but always seem to buy more of is cookbooks – any kind of cookbook! I have Giada’s books, the Recipe Hall of Fame books from QVC, the Cake Mix Doctor books and many, many more. Two of my favorite recent purchases are from Jeff Hertzberg MD and Zoe Francois: Artisan Bread in Five Minutes a Day and Artisan Pizza and Flatbread in Five Minutes a Day.

I have made the basic recipes for both bread and pizza crust out of these books and they are worth the price of the books alone. I know you’re not supposed to cut fresh warm bread right away, but it smells so good I can’t help it! Add a little butter…heavenly! Also, the information and tips given in the first few chapters of each book are very helpful – I’ve never actually “read” a cookbook before these two, but in the end the information helped me immensely.


I’m hoping to make a few other recipes from these books soon, but as I said, they’re both worth the price just for the basic recipes and tips early on in the books. I highly recommend these books to anyone looking to add bread and pizza crust to their repertoire.