I grew up learning how to measure dry ingredients the way I’m sure just about everyone else did – scoop and level. Scoop the measuring cup into the flour, then take the straight edge...
These cookies are my weekly installment of baking up the cookies you said were your favorites in my cookie cookbook giveaway. I’m still baking my way through the top 10 and can’t believe I...
Oh.My.God. In his prologue to this recipe in The Perfect Scoop, David Lebovitz says that when he first made this ice cream it was so good he licked the dasher clean when it was...
Moist banana bread, topped with a walnut streusel, and drenched in a butter-sugar-rum sauce. Meet Bananas Foster Banana Bread. It’s about to become your best friend. I was sifting through a huge stack of...
I am really enjoying branching out and trying new Asian recipes, so when I ran across this recipe I was immediately hooked. While it uses very few ingredients and the dough is made quite...
If you have a big soft spot in your heart for ooey gooey breakfast pastries, then you will no doubt fall in love with these at first bite. And if you don’t have that...
Welcome to the first in what I plan to be a recurring “How-To” series here on Brown Eyed Baker. While recipes are all well and good, there are some techniques that are best explained...
I love bagels and I was in the mood to do some baking. Since I had already made the original bagel recipe in The Bread Baker’s Apprentice, I decided to use this opportunity to...
This recipe is a variation on the Greek Celebration Bread (Artos). I was immediately drawn to the Christopsomos because it appeared to be, in essence, the bread form of the Cucidati cookies I made...
At some point I missed the memo on blondies. When did they become popular? They popped up on my radar sometime last year, and even then, I didn’t feel the urge to scurry off...
