Better Be Good Bakes to Me

I’m going pro. Well, at least, I’m starting the pro-cess. And I’m scared. I’m terrified. I’m excited. I’m proud. But, mostly, I’m scared.  Here’s a partial list of what’s keeping my hands from being steady:   Am I too old to start something that is brutal on the body? Especially when I have a bad…

You Are the Eclair of My Life

If your (my) body temperature runs hot, April and October are the months you live for. You actually have a shot at looking AND feeling good. For me, April is a celebration, a release for my body and my mind. And, when I think sunshine and baking, I think Meyer lemons, which bridge the gap between…

The Spring Baking Show of My Dreams

The Spring Baking Championship is back, Sunday nights on The Food Network, featuring a cast of pro-am bakers vying for a $50,000 prize (and potential for more appearances as a judge/commentator on the network.) It’s predictable, comforting, and sadly, forgettable. If you DVR it, you can watch it in about 15 minutes. But it’s no Great…

The Snickerdoodle of My Discontent

A snickerdoodle blondie is a simple beauty. Butter, sugar, eggs, cinnamon, vanilla, flour, leavening with a crunchy topping of cinnamon sugar. As Gaby makes them, they sound and look delicious. First time I made them, the texture was off. Wet, even after baking fifteen extra minutes. I think I misread the recipe. Too much butter; too little…

Pie in the Sky

Nowadays, pie is the huge slab pie of our Cape Cod beach week or the hand pies of my dreams. (Portable pie?!? That is fantastic.) But the first pie I ever tasted, and, therefore, the pie I thought of when I realized today was PI Day, was the Entenmann’s coconut custard pie. On sale days,…

It’s Not Easy Being Green

I’m obsessed with these cookies. They’re the one cookie I want from the display at our local Italian American bakery. We are working class Italian immigrants. Bakeries are a luxury to begin with and I’m a chubby child. This Sunday, for a reason I don’t remember, I get to chose one thing and my sister another. But…

Once More Into the Frosting

  I spend a lot of my time with middle school girls and old people, so when February came around, I was going to dive right into hearts and pink things. Playful and silly. Kind of my jam. The recipe for the sugar cookies is from King Arthur flour. (I also use their flour.) The…