I took the recipe for thumbprint-cookies from here on the Allrecipes website. But this recipe, while I’m sure it’s fine, suffers IMO, from requiring the separation of the egg yolk from the egg white and then using a different application for each component. Since I gave up on real eggs and have been using eggbeaters…

I made these this morning. I don’t know if they are truly scones or whether they are more aptly called ‘tea biscuits’. I’d known that I was going to make something like them for some time. I bought the currants a few weeks ago with every intention of making them or something like them. I…

The original recipe I’m adapting from GimmeSomeOven has the flour measure in cups and grams. And I’m cutting the recipe by eight. So the original recipe called for 4.5 cups of flour. And that becomes 9/16 cups when divided by 8. Which would be a bit more than 1/2 cup. But the grams, 639, we’ll…

I think that I’ve finally got this. It’s taken a few experiments. I invite you to try it. The tricky part was getting the right amount of flour. Like all recipes, the smaller you make the quantities, the more exact you have to be when you measure. I was using the back of a knife…

I wanted new sheet pans. My old ones have accumulated a patina that baking soda and vinegar has not been able to remove. That was the whole reason for going to The Chef’s Store. I’d looked elsewhere but wasn’t satisfied with the quality, style or price. Sometimes the simpler you want something to be, the…

Last year, I ran into a strange bargain that I just couldn’t pass up. I found these tiny, one-serving, cake-in-a-mug mixes from Duncan Hines in an economy-sized box. The store had them on sale for a dollar. That was for ten envelopes. The interesting part was that on the cake aisle the 4-pack was still…