Posts Tagged ‘baking’

Weekly Spotlight: Pi[e] Day

Wednesday, March 14th, 2018

Today’s date, 3.14, also happens to be the first three digits of the mathematical constant called Pi. Since we aren’t mathematicians here at Sturbridge Yankee Workshop, we’re celebrating this day by spotlighting five tools and home accents related to Pi[with an e]. Take a look below.

Pie Fixes Everything Sign

Huckleberry Pug & Pie PrintCeramic Measuring Spoons SetPottery Rolling Pin

Whimsical Stand Mixer Designed Aprons

We agree with artist Pat Hutter that Pie Fixes Everything, even the hunger of a little Huckleberry Pug, captured by photographer Ron Schmidt. The right seasonings and spices in any pie are most accurately added when using Measuring Spoons and tools, and if you decide to make your own crust, a Rolling Pin is a must-have. If you’re making a pie that requires mixing or ingredient combining in an electric mixer, our Stand Mixer Aprons will keep the ingredients off your clothes.

Tell us your favorite kind of pie in the comments below!

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Favorite Macaroon/Macaron Recipes

Tuesday, May 31st, 2016

It’s National Macaroon Day! Although this particular day doesn’t seem to have deep importance in the life of a macaroon, we’re celebrating anyway with a round-up of some irresistible macaroon recipes. We’re also including one for the French Macaron, for more experienced or adventurous bakers. Enjoy!

Coconut Macaroons

Coconut Macaroons

Perhaps the easiest recipe in the books, this Coconut Macaroon Recipe from Once Upon a Chef gives you the choice to add a chocolate bottom or not. You can also drizzle the chocolate on top of the finished macaroons if preferred.

Coconut-Apricot Macaroons

For an added fruity flavor, these Coconut-Apricot Macaroons from Martha Stewart are also relatively simple to make and include an extra delectable flavor to impress guests, family and friends. We would avoid adding chocolate to these, but to each their own!

French Macarons

French Macarons

The infamous French Macaron is a little more complex to make, but not impossible! This version from Allrecipes.com lays out great instructions on whipping up this delightful treat.

Macaron vs. Macaroon

The best way to tell these apart, besides their appearance, of course, is flavor. Macaroons will always be coconut flavored, whereas Macarons can have virtually endless flavor possibilities. Nads’ Bakery offers more information on the differences in these treats, although both are exceptionally lovely.

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Tuesday Recipe: Caramel Pound Cake

Tuesday, March 3rd, 2015

Happy March! What’s a better way to start off a new month of blog articles than with a dessert recipe?! This Caramel Pound Cake is pretty and delicious; it’s sure to be a big hit with you and your family.

Pound Cake

What you’ll need:

For the cake:

  • 1 1/2 cups softened butter
  • 3 cups firmly packed brown sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract

For the icing:

  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter
  • 1/4 cup whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/2 cup powdered sugar

Directions:

For the cake:

  1. Preheat the oven to 325°F.
  2. Cream the butter and sugar together. Gradually add the eggs and mix until combined.
  3. In another bowl, stir together the all-purpose flour, baking powder, and salt.
  4. Add flour mixture and whipping cream to batter by alternating the wet and dry ingredients until combined. Mix in the vanilla extract.
  5. Pour into a greased and floured Bundt pan and cook for about 1 hour and 25 minutes, or until a toothpick inserted into the cake comes out clean.
  6. Allow cake to cool in the pan for 5-10 minutes, then turn the cake onto a cooling rack and drizzle with caramel icing.

Caramel

For the icing:

  1. Combine the brown sugar, butter, and whipping cream in a small pot; heat until boiling. Boil for about 2 1/2 minutes while constantly stirring.
  2. Remove from the heat and stir in vanilla extract and powdered sugar.
  3. Drizzle, while hot, over the warm cake and serve.

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