Chemistry? Egg whites, canned milk, baking powder biscuits & Cranberry Lolly scones.

If you’ve made a German chocolate cake, then you know it takes 8 egg yolks and 4 egg whites with 4 egg whites left over, leaving a decision to be made for using the extra whites. I decided to substitute half of them for an egg in each of two batches of Super speedy baking … More Chemistry? Egg whites, canned milk, baking powder biscuits & Cranberry Lolly scones.

Fennel Butter Cookies & Mother’s Day Treats

I’m sending my mother her favorite type of cookies, more specifically, cookies she can hide in tins in her bedroom and have whenever she wants one or two, along with a few of my Chocolate Joneses* and a chunk of ¬†Ginger-Date-Orange Coffee Cake with Orange Cream Glaze.** The “hiders” are one of her all-time favorites, … More Fennel Butter Cookies & Mother’s Day Treats

Ginger, Date & Clementine Muffins with Orange Glaze & Tulips

So many photos of baked items are shades and bumps of brown because … well, baking. Muffins are a good example. No matter what you put in them to give them flavor or texture, they come out of the oven brown on top, so I shoot fixings. Sure, the close-up isn’t exactly brown but I … More Ginger, Date & Clementine Muffins with Orange Glaze & Tulips