Everybody knows rhubarb’s best friend is strawberry, but I think raspberry deserves a chance. Enter these raspberry-rhubarb muffins. They’re tender, they’re sweet and tart, and they’re topped with a generous sprinkling of buttery oat streusel (the best part of any muffin, IMO). And they’re perfect for making quick use of rhubarb in its prime as we’re turning the corner into berry season.
What do you do when you’re craving an everything bagel, but don’t have the patience to make bagels or want to leave the house? I don’t know what you do, but I make biscuits.
I went overboard with blueberry picking and ended up with 11 lbs of blueberries. To be fair it was a beautiful day, they looked so good, and I’m still in a bit of denial about the end of summer. But now we’ve got blueberries for days and I’m baking them into everything to keep that last little bit of sunshine going, even as sweater weather starts creeping in.
For someone who isn’t terribly fancy, I’ve had a lot of ten course meals. Growing up, my family was pretty involved in a Hakka cultural association- in particular, one with a lot of Hakka Chinese people who had come from Jamaica. It was really nice to know so many people with a similar cultural background, though confusing-
A pastry instructor I once had used to tell us that bakers make their living selling air. It sounds deceptive, but that’s part of why baked goods are so delicious (and don’t break your teeth!). Air bubbles make cakes fluffy, make breads soft (not gummy or hard), meringues pillowy, and more. And part of theContinue reading “Lighten up: let’s talk leavening”
For someone who doesn’t really like eggs, I buy a ton of them. Eggs are incredibly useful in baking- they add structure but also tenderness, they increase volume, bind liquids, and are the basis of meringues, some buttercreams, and more. Eggs can do it all. One of their classic uses apart from basic cakes andContinue reading “Custards: don’t lose your temper making this egg-celent dessert”
If I could only make one category of baked good for the rest of my life, it might be pastries. It’s a bit of a cheater answer, though- pastry doughs are pretty variable, and include things like crumbly doughs reminiscent of shortbread and sugar cookies, flaky pies, shatteringly crisp puff pastries, and rich, slightly chewyContinue reading “Pastry doughs: it’s all about that fat”
I’ve been baking a lot lately. It’s a great time of year to be baking seasonally- spring rhubarb has given way to summer berries, and I’m definitely taking advantage. I’m having a great time making tarts, cakes, and jams, and eating more strawberries than any one person should. My pie intake is through the roof. But something I keep coming back to is black sesame.
Gluten is the backbone of most baked goods, at least in my kitchen. It’s a protein that holds together breads, muffins, cookies, and more, and is derived primarily from wheat flour. In the presence of water, proteins called glutenin and gliadin link up to make long gluten strands, which then create a network with eachContinue reading “Gluten: the basics”
Some of my favourite things to make are yeasted breads- there’s something incredibly satisfying about squishing some flour, water, salt, and yeast together to create something that’s so much better than the sum of its parts. There’s a bit more waiting involved than with something like a muffin or a cake, but the delayed gratificationContinue reading “Yeast doughs”