Tag Archives: King Arthur Flour

Other people’s recipes: King Arthur Flour’s Sour-Cream Muffins (with blueberries)

This gallery contains 9 photos.

One of the very first real baking recipes in King Arthur Flour’s Whole Grain Baking — once you get past the waffles and the granola — is called “Sour Cream Muffins” (p. 33). It’s a generic recipe for a muffin … Continue reading

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Recipe quick take: King Arthur Flour’s Whole-Wheat Peanut-Butter Chocolate-Chip Muffins

That’s a really long title for a short post. Fortunately, the actual title of the recipe is simply “Peanut Butter Muffins” — it appears on page 38 of Whole Grain Baking (Countryman Press, 2006) — and the chocolate chips are … Continue reading

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Other people’s recipes: King Arthur Flour’s (whole-wheat) crumb coffeecake

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Continuing my exploration of King Arthur Flour’s Whole Grain Baking, last weekend I made a coffee cake (specifically what in New York would be called a “crumb cake”), which uses whole-wheat flour for both the cake itself and the “crumb” … Continue reading

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Minor update on Monday’s brownie post

Everyone at work loved the whole-grain “Double-Fudge Brownies“. I went to kingarthurflour.com to see if they have this recipe available for free online, for those who don’t care to buy the book; I found “Tasting is Believing Whole-Grain Brownies” is … Continue reading

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Other people’s recipes: King Arthur Flour’s Double Fudge (whole-wheat) Brownies

This gallery contains 9 photos.

This weekend, I’m continuing my exploration of King Arthur Flour’s 2006 cookbook Whole Grain Baking (Countryman Press) with a brownie recipe that all traditional (hard red) whole-wheat flour. “Double Fudge Brownies” (p. 341) have two forms of chocolate — both … Continue reading

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Other people’s recipes: Honey-Oatmeal Sandwich Bread from King Arthur Flour

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I’ve now recovered from my two consecutive vacations (a long one to South Florida and a much shorter one to Long Island and New York City), so as promised it’s time to resume my regular posting on this blog — … Continue reading

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Recipe quick takes: Sour Cream Coffeecake from the King Arthur Flour cookbook

I’m about to leave on vacation, and there’s always a bit of concern to use up perishable items that might not still be edible by the time I get back home and am ready to cook again. In this case, … Continue reading

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Pumpkin Pie Fest part II: the pies

On Sunday, I baked five of the six pies. I ran into two issues that prevented me from baking pie #6 on Sunday: I ran out of both pumpkin and eggs. (This was perhaps because my shopping list was based … Continue reading

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Pumpkin Pie Fest part I: the pastry

When you’re baking a whole bunch of something, it pays to arrange things assembly-line style, so that you’re not constantly moving ingredients from cabinet to work area and back, and so that the tools, measures, and bowls that are needed … Continue reading

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