Good morning! It’s been a while since my last post, but in the last two weeks I have started a second job. Smith College asked if I would run their dedicated gluten-free kitchen. The work will go until the end of the semester, when they unveil their plan for next year. I cannot tell you how excited I have been. My former intern, Stephanie Hancock, joined me in this adventure and we are back cooking and baking together!
Because I don’t have a new recipe to post, I would like to assess this first month of blogging. I know that I have been having fun thinking of recipes, taking pictures, sharing my life with you. But I would like to hear from you as well. Have you tried my flour mix? How was it baking with it? Do you find my tips useful? Was it easy to find the ingredients? Have you used a scale at all? Please, let me know your thoughts.
Now, my last piece of news for today. This coming Monday, April 13th, I will be teaching a pie crust class at Different Drummers Kitchen in Northampton, MA. We will bake a chocolate pecan pie, a quiche with caramelized onions and smoked gouda, and finally an apricot almond tart. If you are in the area, please join us!
Happy baking and be well.
6 Comments Add yours
It is so delightful of you to contact us and share your fabulous recipes! I loved hearing about your past. Your baby pictures were incredible!
I have started weighing some things. I also have a cookbook that only gives weights. Have not made a complete turn-around yet however. BUT it makes so much more sense. Thank you for giving your recipes in both measurements.
I only bake sweets for occasions now. I have copied several of your recipes and they are in my “try” folder. They sound WONDERFUL and I am appreciative!
I have used the baking mix and got a batch of delightfully light and crunchy cookies! A scale is on my with list, as I have on that I use when in Italy. Keep the recipes coming; they have inspired me to bake more often (my waistline may not thank you, however).
Thank you, Beth! I have so many more recipes to share, and so many more stories… Keep the feedback coming, please!
Thank you so much for your feedback. I am glad that you are trying weighing ingredients. Once you become accustomed to it, you’ll never look back! And I am honored that my recipes made your “try” folder. Let me know if you ever decided to bake with them.
I am new to your blog and everything looks wonderful. I can’t wait to try some of your recipes. I noticed that you teach a class on pie crust, but I live in a different state and I am unable to attend your cooking classes. Do you have the recipe posted on your blog? My family are pie enthusiasts and I would love to make a gluten free pie crust that tastes like pie crust should taste 🙂
I have been thinking about a pie crust recipe since my last class. People were asking for help to bake a nice pie for Thanksgiving. So, thank you for bringing it up! I have been using a different flour mix for my pies, but I’d like to experiment with my own flour and see what I come up with. I’ll keep everyone posted on my progress!
Thank you for following me and keep the questions coming!