Gingerbread Cake with Rye Flour

Have you baked with Rye flour yet?  I posted a pumpkin almond butter cookie recipe earlier this week that also uses rye flour.  And be prepared for a number of upcoming rye flour recipes!  If you like dense, gooey texture in baked goods, then we will get along just fine.  And also, you will love baking with rye flour! Ok, prepare yourselves for some super nerdy baking science. Let me just get my lab coat and thick rimmed glasses.  I want to look official while dropping some serious rye flour knowledge.  Ready? Rye flour contains less gluten than wheat flours and the gluten that it contains is less elastic.  When…

Pumpkin and Almond Butter Cookies

You guys!!  Have you tried baking with Rye flour yet?  I am hooked!  Not only does rye flour retain more nutrients than wheat flour, but it contains a less elastic gluten which results in a more compact and dense finished product.  So basically if you want a light and fluffy cake, rye flour is not your friend.  But, if you want a dense gooey pumpkin almond butter cookie, it is your new best friend. I have been craving pumpkin cookies…But I knew that the typical cake-like variety wasn’t going to cut it.  I knew I wanted a dense, gooey, not too sweet cookie.  I recently made a sheet cake with…

Wild Rice and Mushroom Risotto Stuffed Pumpkin

I don’t watch TV other than the news… So I’m often out of the loop when it comes to TV references – unless they are from the 90’s, then I’m all over it.  A friend recently explained the “put a bird on it” reference from Portlandia.  If you are familiar with the skit, you probably are having a little chuckle about hipsters right now.  But, if you are like me, you are looking up the video clip on YouTube – which is what I did.  In fact, here’s the link. Now that everyone is up to speed… If putting the image of a bird on an otherwise boring or  typical…

French Stuffed Pumpkins

If you have spent any time with me, you will know that Italy has my heart. The food, the people, the history, the beauty…  Did I mention the food? My obsession with Italy might overshadow my similar love for France.  I may not love it quite as much as Italy, but you better believe anywhere captivating enough to persuade the likes of Julia Child go to culinary school is more than captivating enough to earn a special place in my heart.  The pastries!  The cafes!  The wine!  The cheese!  The bread!  Paris more than deserves its reputation as culinary destination.  Not to mention the history, art, and natural beauty.  While…

Pumpkin Caramel Cobbler

Occasionally I run across recipes that sound amazing, but upon execution are just bad.  I am going to risk of sounding really overly dramatic today, but bear with me.  Sometimes I catch the bad recipe before its too late and am able to make some changes to salvage things.  And sometimes I don’t.  Two times, in my adult life, really stick out.  Both times I was making a recipe that received rave reviews and lots of hype, but definitely did not come even remotely close to expectations. The first was just absolutely disgusting and the second just fell totally flat.  But both recipes were made using a common key ingredient.…
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