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Mele CotteMele Cotte is an educator's personal culinary journey. A journal that began as a love for baking has evolved into a conduit for healthy eating habits, a conscious generation nutritious nibbles, and a flurry of new foods never tried. |
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Notitie van LienRecipes and information on Food. In dutch ánd english. Italian recipes, bread and baking and lots more |
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Culinarily ObsessedA girl and her food. The chronicles of a food-obsessed, southern girl, who loves to buy new kitchen gadgets, and fancies herself a baker. Follow her through her journey to launch her own bakery, as she experiments with recipes & taste-tests her way t |
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Recent Blog Posts
Focaccia, the Easiest Homemade Bread
on Nov 28, 1999 in Bread Features Baking Dough Estonia Focaccia Nigel Slater Olives Sandwich If bread making scares you like it scares me, but the lure of authenticity is irresistible, then focaccia may be the place to begin.
A Tiny Obsession
on Jul 13, 2005 in baking Accessories miniatures I guess it’s time to confess: I’m obsessed with miniatures. Nothing is cuter to me and more desirable than a miniature version of an object. That’s why I love small pastries. While they’re sometimes a real bitch to make and ar...
The Birthday Cake of Choice
on Jul 19, 2005 in baking miniatures In my family, the birthday cake of choice is a hot milk sponge cake filled with fresh whipped cream and strawberries. Everyone gets one especially made by my Grandma for their birthday…except me. Everyone has had their photo taken proudly with...
Mini Mixer
on Jul 23, 2005 in baking miniatures I was at my local baking supply store on last week replenishing my cardboard rounds supply when I spotted one of the cutest gadgets ever: a cordless mini mixer (see photo at right). Though I have a 5-quart stand mixer, an old handheld mixer, various...
Celebration Breads - Pulla
on May 9, 2006 in Baking Recipes Received a gift of book. Many cookbooks make good gifts. This one is exceptional. In Celebration Breads, Betsy Oppenneer tells a story of each bread and provides three methods of preparatoin for most recipes.