I started writing a meaningful post about hard work vs. instant gratification. But let’s cut to the chase. Croissants are hard work. About as much work as writing this recipe. Which has taken me days and left me wordless. Instant gratification sounds awfully nice at the moment.
I’ve been keeping a secret for many weeks too long. We’re hatching a little egg this September! We’re as clueless as ever but so excited for the new adventure. I’m 13 weeks and feeling great minus my pants being too tight to button, although still waiting for that bump. I’m craving all things breakfast and bananas which may explain the last couple months of posts. Read More
I learned this little gem after reading my King Arthur Flour Whole Grain Baking book from cover to cover in college and use it all the time (as seen in my waffle and pancake recipe). Add two tablespoons of fresh squeezed orange juice when baking with wheat flour. It helps to neutralize the acidic taste wheat can often give off. And more often than not, recipes with wheat flour can afford a little extra liquid.
The breakfast palooza continues. Or maybe it’s come to its rightful end? I think we have enough weekend breakfast recipes to last us a good month. There’s no denying it. I truly love breakfast. But I’m particular. I like my waffles crispy. My crepes with golden webbing. My french toast with thick crusty bread. And my pancakes thin, light, and far from cakey. My mom says I’ve always been this way. Read More
For years, I’ve walked around with soggy french toast syndrome (SFTS). I thought it was me. I’m sure a good part of it was. But after I had my mother-in-law’s challah french toast and that italian style french toast from the cafe down the street, the light bulb went off. Read More