I hate the smell of fresh baked bread, said no one ever

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Pumpkin Pie Spice Latte

You think you have all the time in the world and then Starbucks announces they are going to start selling their Pumpkin Spice Latte earlier than normal. Oops. Time to get moving. Write up the clone recipe and make it. Except that I won't have time to make test batches to confirm that the recipe works until weeks down the road. So what is a guy with deadline to do?

Delegate. I got on the horn to friend Will Warren. He borrowed my Blichmann BeerGun for about a year as he starts building his brewery so I have a few credits to burn. He spent all day yesterday brewing batches of this and vibrating like a Magic Fingers Bed as a result. Much thanks to him for his diligent testing to make sure this was sweet enough and had the right level of burnt coffee roast for which Startbucks is known.

This recipe has a few scratch made components. The Dry Pumpkin Pie Spice, Whipped Cream and vanilla extract are all made from scratch. You do not need to make your own vanilla extract. I'm not a fundamentalist and I am okay with that coming from a bottle. However I will not forgive you for using anything but home made whipped cream. It is one of the things that should never be bought and should always be made.

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Someone I know was saying they were wondering if they had developed an egg intolerance issue. So today I was thinking "What am I going to make for dinner? Wait, didn't I just buy like half a pound of flax seeds the other day? I could totally try to make some traditional 100% semolina pasta but use ground flax instead of egg. Lets try it out!

I didn't adjust the flour amount, cooking time or anything else. I just made some fake egg substitute from flax seeds and water and went from there like it was any other day. The results? Other than the pasta not being as yellow there is no difference. This bowl of pasta was topped with butter, salt, pepper and dried parsley.

Click here for the recipe for the dough.

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You've seen me make two loaves of bread in the last few weeks. When I made the second loaf I still had some of the first loaf around. This bread was going to go bad soon so it was time to figure out what to do with it. Just enough for about six slices. Which is perfect for making croutons. So I am going to have some salad with this weeks lunches. Some people might be tempted to feed old bread to birds. Bread is dangerous for birds. Not just on a nutritional level but on a botulism level. Please don't feed bread to birds.

You can find the recipe by clicking here.

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Fresh baked bread and some apple butter

Fresh baked bread and some apple butter for dessert.

If this post looks familiar it is because I posted one like it earlier this month. The bread turned out much nicer this time because instead of kneading by hand I pulled out my hand mixer and its kneading attachments and went to town. I got a light fluffy bread with much less work.

This dessert is an example of one of the many reasons to cook from scratch. When you make things like apple butter it takes about the same amount of work to make one cup as it does to make two quarts. By preserving it we extend the harvest of today to a year or two down the road. The harvest of today may literally be picking apples off the tree or it may be that 69 cent a pound sale that is too good to pass up. Fresh baked bread from today and some stored up apple butter combine to make a tasty and cool dessert on this hot summer day.

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