tempering melted chocolate, tempered chocolate, chocolate dipped treats

In a temper with chocolate

Working with chocolate puts me in a temper (Hahaha!…wait, you don’t get the joke? Keep reading, then…). That’s not to say that I don’t love eating the food of the gods…good dark chocolate is one of the pleasures in life, and it’s healthy, too – full of anti-oxidants and flavonoids and all sorts of other… [ Read More ]

sourdough starter discard decisions, sourdough starter, unfed sourdough starter, sourdough pretzels

Sourdough starter discard decisions

In my never-ending quest to make my family’s diet less about commercial processed foods and more about wholesome ingredients, I make sourdough bread…without commercial yeast (yup, you read that right). I received the sourdough starter (descended from a batch more than a century old) for Mother’s Day, 2016, and after trial (and lots of errors),… [ Read More ]

lemon curd marbled cheesecake, cheesecake, lemon curd

Say cheesecake!

I’m not one to create recipes…I leave that up to the professionals. Oh, I can riff on existing recipes to be sure (with decidedly mixed results), but coming up with and relentlessly testing new ideas? No, thanks. Luckily for me there are many high quality food websites and blogs that I’ve come to rely on…King… [ Read More ]

its moving day, moving my blog

It’s Moving Day!

Hi all! I’m excited to announce that I’m moving my blog to a new address…ScotchandScones.com! If you’re an email subscriber, no worries…you will automatically be sent to the new site. If you’re a WordPress.com follower, please head to my new URL and subscribe via emails (you’ll receive your laurel…and hearty handshake once done). Either way,… [ Read More ]

the-great-bourbon-brownie-bake-off-battle

The Great Bourbon Brownie Bake-Off Battle

It’s Kentucky Derby week! The week when we think of fast horses, fancy hats, and cool Mint Juleps. Me, I think of food and drink (naturally) – fried chicken, biscuits and gravy, Derby Pie…and, of course, bourbon. It was fortuitous then that I acquired two bottles of whiskey from Ken Gordon of Gordons DTX…he was doing… [ Read More ]

Feeding a crowd

Feeding a crowd

Happy (belated) Patriots’ Day, everyone! What, you don’t know what that is? Don’t feel bad…growing up in Southern California I’d never heard of it either, but trust me that it’s a big deal in Massachusetts. Patriots’ Day commemorates the Battles of Lexington and Concord on April 19, 1775 (the “shot heard ‘round the world”) that signaled… [ Read More ]

salted matzah toffee, smoffee

Smoffee mania

This week is Passover, and it’s always a challenge. No flours, no yeast, no leaveners… generally speaking a baker’s nightmare. Oh, there are all sorts of adaptations and substitutions you can make (egg white meringues, anyone?), but there is only so much you can do to keep your cake and cookie cravings at bay. Mostly,… [ Read More ]

pie-math

Pi(e) Math

Last week was Pi Day (March 14th, or 3/14), a day fully created to make my math tutor/chef’s heart skip a beat. I love the number-to-date relationship (not to bring back nightmares from Geometry, but pi (∏), an irrational number representing the ratio between the circumference and diameter of a circle, is 3.14159…). I, of… [ Read More ]

Bean seeing you

You know how you sometimes see little brown specks in baked goods, custards or frostings? No, those aren’t dirt from a careless chef…they’re something wonderful that adds a delicious flavor to all they touch: real vanilla bean seeds. Vanilla beans can be expensive and messy, but they’re oh so worth the effort…the flavor they impart… [ Read More ]