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How Whole Wheat Flour Became Part of My Baking Life
URL has been copied successfully!A Quiet Beginning Whole wheat flour found its way into my kitchen a long time ago—probably 20 years back. I didn’t start with a plan or a bunch of nutrition stats. I just started using it. At first, it was simple: half whole wheat, half white flour. It felt like a small upgrade, a quiet boost, and honestly… it just felt better baking with it. Over time, it stuck. Not because I was trying to be “healthy,” but because it made my baking feel a little more grounded and intentional. Why Whole Wheat Works in Cookies These days, I’ll sometimes use whole wheat flour entirely—especially in cookies that are going…
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A Creative Approach to Color in Baking: This Year’s Colors
If you’re wired creatively, you already know this:color shows up before words. Before a flavor is explained.Before a texture is described.Before someone even knows why they’re drawn in. Color lands first. That’s true in painting, and it’s just as true in baking — especially when frosting enters the picture. Cookies are small, sure. But they’re still surfaces. Still compositions. Still moments where color decides how something feels before it’s ever tasted. Taste is the goal — always.But color is the invitation. And if you’re someone whose brain is constantly sorting, pairing, imagining, adjusting — color isn’t an afterthought. It’s the language. Personal Note: I create abstract art-🫶This is one of…
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Setting Up as a Home Baker: The Real-Life Stuff You Actually Have to Think About
Baking from home gets romanticized a lot. Cozy kitchens. Warm light. Pretty finished treats lined up like a magazine spread. And sure — some days it really does feel like that. But if you’re baking from home with any kind of intention, even casually, you start realizing pretty quickly that it’s not just about loving to bake. It’s about how baking fits into your actual life. Your house. Your people. Your pets. Your habits. Your energy. Your ability to reset the space when flour is everywhere and the sink is full again. This isn’t a post about turning your kitchen into a commercial operation or rushing into selling. It’s about…
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Press Pause: How to Store and Revive Homemade Frostings, Glazes & Fillings
Every home baker knows this moment: you’re halfway through a project, the frosting is made, the glaze is cooling, the caramel is perfect… and suddenly life taps you on the shoulder. A kid needs help. A client calls. You have to run an errand. Or you simply run out of steam and need to finish the project tomorrow. So now what? What happens to the bowl of frosting on the counter? Can that glaze sit out? Will the caramel turn into a brick? Can you bring any of it back to life? This guide walks you through exactly how to store homemade frostings, glazes, fillings, and sauces safely — and…
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Homemade Caramels Made Easy: Smooth Texture, Rich Flavor, Reliable Results
Homemade caramels are one of those classic confections that feel both nostalgic and timeless. Made on the stovetop with simple ingredients, they have been passed down through generations as a dependable, crowd‑pleasing treat. At their core, caramels are a balance of sugar, dairy, heat, and timing. When that balance is respected, the result is a soft, buttery candy that can be enjoyed as‑is or enhanced with an endless range of flavors. This guide is designed as a foundational, evergreen resource for making homemade caramels and thoughtfully flavoring them using accessible ingredients. It covers the basic process, common pitfalls, and practical ways to add flavor without compromising texture. Whether caramels are…
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How to Flavor Royal Icing: Tips, Extracts, and Creative Pairings
Royal icing has a reputation for being beautiful but bland. Crisp, smooth, dependable—yes. Memorable? Not always. But it doesn’t have to stay that way. With a little intention, royal icing can carry real flavor—bright, warm, floral, even slightly grown-up—without sacrificing structure, shine, or dry time. The key is understanding what works with royal icing instead of against it, then leaning into combinations that make sense for the cookie underneath. Let’s talk about how to flavor royal icing properly, how to keep that clean snap and glossy finish, and how to move beyond plain vanilla without overcomplicating things. (**Perfect, Easy to Follow (with Tips), Royal Icing Recipe at end of article…
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Cake Pops: The Sweet Little Treat That Does It All
Cake pops are having a moment — again. And honestly? They deserve it. These bite-sized beauties are the kind of dessert that quietly shows up, steals the spotlight, and somehow fits every occasion. Whether it’s a birthday bash, baby shower, wedding dessert table, farmers market booth, or just something sweet for the weekend, cake pops deliver joy on a stick. They’re easy to make, endlessly customizable, and surprisingly elegant when styled right. While they’ve been around for over a decade, their popularity isn’t slowing down — thanks to social media trends, small-batch baking, and the growing love for creative, portable desserts. Let’s take a closer look at how cake pops…
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6 Dessert Trends That Will Upgrade Your Sweets in 2026
Dessert in 2026 is all about joy — nostalgic bakes making a comeback, bold flavor mashups, and textures that keep you coming back for “just one more bite.” Here’s what’s popping up everywhere this year. 1. Neiman Marcus Cake / Gooey Butter Bars This one is having a moment — and honestly, it deserves it. It’s that perfect mix of cake-meets-cheesecake with a gooey top layer that feels like a warm hug. What it is: A 9×13 bar with a soft cookie-like base and a creamy, gooey topping. Why everyone’s obsessed: Fun twists: 2. Pistachio Cheesecake Pistachio is officially the “it” flavor of the year. Bakeries are pushing it, customers…
