With the holidays close at our heels, I am sure that most of you have been busy shopping for gifts and planning goodies to make at home. This is probably the only time during the year that I want to bake. And baking not as in bread or pasta or casseroles, but cookies and cakes. I am not a baker, most of my cooking is andaza style guesswork, a lil of this and pinch of that until I get it right. I bring out the measuring spoons only when I know I am going to blog about the dish. Even when I am cooking from a recipe, I adapt it to my taste, taking just the basic essence from the original. But as the saying goes, if cooking is an art, baking is a science. Measurements are key to the outcome, and just like cooking you start off with very humble ingredients and turn them into sinfully delicious goodies.
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Tuesday, December 21, 2010
Cranberry - Pistachio Biscotti
Dear Foodies,
With the holidays close at our heels, I am sure that most of you have been busy shopping for gifts and planning goodies to make at home. This is probably the only time during the year that I want to bake. And baking not as in bread or pasta or casseroles, but cookies and cakes. I am not a baker, most of my cooking is andaza style guesswork, a lil of this and pinch of that until I get it right. I bring out the measuring spoons only when I know I am going to blog about the dish. Even when I am cooking from a recipe, I adapt it to my taste, taking just the basic essence from the original. But as the saying goes, if cooking is an art, baking is a science. Measurements are key to the outcome, and just like cooking you start off with very humble ingredients and turn them into sinfully delicious goodies.
With the holidays close at our heels, I am sure that most of you have been busy shopping for gifts and planning goodies to make at home. This is probably the only time during the year that I want to bake. And baking not as in bread or pasta or casseroles, but cookies and cakes. I am not a baker, most of my cooking is andaza style guesswork, a lil of this and pinch of that until I get it right. I bring out the measuring spoons only when I know I am going to blog about the dish. Even when I am cooking from a recipe, I adapt it to my taste, taking just the basic essence from the original. But as the saying goes, if cooking is an art, baking is a science. Measurements are key to the outcome, and just like cooking you start off with very humble ingredients and turn them into sinfully delicious goodies.
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