Tag Archives: baking

Vintage Pie Making Secrets: Timeless Tips for Perfect Pastries

Vintage pie making recipes

I am not very good at making pies. For all my success in baking bread, pies and pie dough tend to intimidate me. It’s not for a lack of effort. I’m going to keep trying.

Typically when we go exploring in thrift shops, I’ll look for old baking dishes or vintage cast iron. Recently, I’ve starting digging through thrift shops for old cookbooks. There’s something undeniably charming about vintage recipes, especially when it comes to pie making. Maybe these old books could help me?

Maybe these time-honored techniques and secrets, passed down through generations, hold the key to creating perfectly flaky and delicious pies? Let’s journey back in time and uncover the vintage pie making secrets that can elevate your baking game to new heights.

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Mastering Gluten in Whole Wheat Baking

whole wheat dough resting on a countertop

Navigating the world of whole wheat can be rewarding yet tricky, especially when it comes to gluten. You want the whole grains, but not a dense loaf. Mastering gluten in whole wheat baking not only enhances the texture and rise of your bread but also taps into the wholesome goodness of whole grains. This post dives deep into the unique challenges and solutions for optimizing gluten formation in whole wheat flour, ensuring your loaves are as light and fluffy as they are nutritious.

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Improving No-Knead Bread: 5 Tips for Artisan Quality Loaves

A proofing loaf of bread on a kitchen counter

No-knead bread is a miracle of modern home baking. It’s wonderfully simple and yields a loaf so tender and flavorful, it seems like magic. Yet, even the most basic recipes can be enhanced. In this guide to improving no-knead bread, we’ll explore five expert tips that will take your bread from homemade to artisanal. Whether you’re a first-timer or a seasoned baker, these strategies will help you achieve bakery-quality results right in your own kitchen.

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Scenes from Saturday + Dance Hall Days

In the labyrinth of high school education, where every day presents a new academic challenge, there lies a subtler curriculum on the art of actually living that does not get measured on state testing but perhaps offers a much better measurement and insight into whether your child might be paying you rent for a basement studio space in twenty years time.

Michelle and I try to model our behavior for both girls but actually living through it yourself is a much better tutorial. Flashcards can help with the classroom learning, but learning to prioritize her academics, her friendships, her extracurriculars, and her self-care doesn’t come with a textbook.

Cecilia is starting to get a taste of that during freshman year. Recently overheard after a Friday night out with friends. “Jeez, Five Guys is expensive and I didn’t even get fries!” I can’t wait until that first real paycheck and she learns about FICA deductions.

It’s in these formative, freshman years that the notion of balancing time takes on a new dimension. She got a taste of that after the gumbo and beignets of her New Orleans trips. There was a lot of catch up time and a lot of late nights. High school, with its relentless schedule and its grinding, grading rubric, inadvertently teaches our children the importance of balancing academic pursuits with life’s quieter, yet equally significant, lessons.

As parents, our role is to guide them in discerning not just how to allocate their time, but how to imbue each chosen activity with purpose and meaning, preparing them for the nuanced complexities of adult life. The real education, it seems, lies not in the accumulation of grades, but in the gradual mastery of living a balanced life.

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Scenes from Saturday + Chaffles & Crisp

The girls are past the constant question stage, but with school back in session, we still get the occasional query. Just like I hope to (eventually) pass down off my love of reading, I also hope they never completely stop trying to figure things out.

Michelle is a great role model for this attitude. She will ask questions of anyone at anytime and she will keep asking until she understands. I prefer to try to do it on my own (or ask machines) until I hit a deadend before I go looking for human help. Perhaps not the most efficient approach but I think we each maintain as adults an ‘everything is figureoutable‘ attitude in different ways. That’s the most important part.

Too many of us let our curiosity slowly dwindle after we close that last textbook. Our minds slowly close as we get older.

Kids and their questions are a great reminder that we should never stop trying to learn or never be satisfied not knowing the answers to some things.

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Scenes from Saturday + Singin’ in the Rain

Favorite thing I read this week: “I bought the only physical encyclopedia still in print, and I regret nothing.”

I still have very clear memories of consulting our World Book volumes, stored in a glass bookcase in the hallway off the kitchen, for just about every school project from African elephants in elementary school to atomic theory in high school. I knew the World Book had a magic page in there somewhere to help me.

It’s only a matter of time before paper makes a full (even if ironic) comeback. The age of flash cards is not over yet!

Maybe sooner than I think. I did get an eye-rolling smile from Cece when she recounted her high school orientation day where departing seniors imparted lessons on the incoming freshman. A key lesson? Save your flash cards throughout the semester. The use of flash cards was a given. The tip was about flash card management!

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American to French: Exploring the Five Types of Buttercream Frosting

American to French: Exploring the Five Types of Buttercream Frosting

In the first two weeks of April, there are two birthdays in the house which means two cakes and two frostings. Whether its cakes or cupcakes, I typically lean toward buttercream frosting as the topping choice because it’s easy to whip up and generally a crowd-pleaser especially with kids.

Buttercream frosting is a classic and versatile icing that is commonly used in baking. It is a rich, creamy, and buttery topping that can be used to decorate cakes, cupcakes, and other desserts. But it’s not one size fits all with buttercream frosting. There are several different types of buttercream frosting, each with its unique taste, texture, and appearance.

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