Category Archives: L2BFS

Павлова I don’t often do “cute”, but sometimes I can’t resist. These are amazing! The texture and the taste are both excellent. There will be more Pavlovas in my future. I’d never even heard of it. I stumbled across the recipe while searching for “why is my meringue collapsing?”

Lime Merrang I had two goals: A crispier crust and non-collapsing merrang (I’m starting a trend, not misspelling). The plan was to use the leftover crust dough from the Lemon Merrang, but it was already dry and dried out even more in the refrigerator. I made a new 2/3 batch of crust. Yay, metric system!Continue reading “Learning 2 Bake from Scratch – XXXX”

Lemon Meringue Pie I don’t know why The Laird wanted pie, let alone lemon meringue, as his birthday cake, but he did. I liked the tone of the Sally’s Baking Addiction recipe, so that’s what I used for the filling. I used my pie crust recipe, which needs just a touch more water for theContinue reading “Learning 2 Bake from Scratch – XXXIX”

Croquembouche It’s not quite as ambitious as it may seem. I’ve made both cream puffs and eclairs without posting anything about it. I was inspired by the Jamie and Julia effort: Erin’s pate a choux was a great learning experience: But I like Helen’s recipe better because it includes the filling: The recipe doesn’t seemContinue reading “Learning 2 Bake from Scratch – XXXVIII”

Chocolate Baguette with Lemon “Why on Earth?” is a fair question. I’ve been experimenting with baguettes. Brian Lagerstrom is my inspiration for that: I’ve not had good luck. I don’t get much rise in the oven. I believe this is due to the last rise and slicing the top. I will probably never find outContinue reading “Learning 2 Bake from Scratch – XXXVII”

Pullman Pan I got tired of my bread having weird shaped tops, so I bought a Pullman pan. You can see the problem: How do you know that loaf is ready to bake? You cannot even tell there is bread in the pan. My “new” technique (after the last one turned out two-third height) isContinue reading “Learning 2 Bake from Scratch – XXXV”

Pecan Tarts I still haven’t found The Joy of Cooking, which contains “my” award-winning pecan pie recipe. So, off to the Intertubes I went. William’s Sonoma had a tasty-sounding maple syrup pecan pie, so that’s what I used: 1 rolled-out round basic pie dough2 cups pure maple syrup2 eggs, lightly beaten1/4 cup firmly packed light orContinue reading “Learning 2 Bake from Scratch – XXXIV”

Macarons Attempt the second (see attempt the first) turned out much better. Following the established format, first the recipe: 2 egg whites1/2 cup (100g) granulated sugar3/4 cup (70g) almond flour3/4 cup (90g) powdered sugar1/4 cup (30g) cocoa powdersaltcream and chocolate for the ganache (very small quantities) Beat the egg whites until fluffy, then beat inContinue reading “Learning 2 Bake from Scratch – XXXIII”