It's July, it's warm and sunny. Don't sweat the baking. Count on kudos with this cool, creamy Canada Day cheesecake.
(It's also a sell-out on July 4th)
Sucre a La Cream, Rhubarb 'n Marshmallow Cream Cheesecake
Ripples of caramel, tart rhubarb puree, chunks of an old-time brown sugar fudge and a slather of marshmallow cream make this sundae inspiration the cheesecake of the moment. It is swoony stuff. Read all about it and find out why 30 taste testers are still in a sweet daze.
Marcy Goldman and BetterBaking.Com welcomes you to a baker's place, otherwise known as Wheatland. This is the spot where bakers meet, browse, and enjoy recipes and information on the fine art of baking, hosted by the master-baker and writer in residence. For over a decade, BetterBaking.com has greeted home bakers, as well as professional chefs, from all over the world. We salute and share their love of the flour arts. This is also where you will find cuisine and culture, reviews on books, music, art, clothing, culinary products, and an ongoing kitchen conversation. Since its debut, BB has blossomed from being just baking and recipes, to reflections and essays on life and lifestyle, as seen through the eyes of an opinionated baker/writer. It starts in the kitchen or at the table, but it strays and hopefully, entertains and invites you to reflect. You have stumbled on an oasis on the Internet; a Camelot in flour, butter, words, scent, dance and a romance of life. Please enjoy browsing Free BB Classics, or stroll through our BB Past Issues or BAKERS RECIPE STASH, PAST ISSUES. Search our Complete Recipe Archives for a recipe to inspire you or for something specific. You can use our Recipe Subscription plan. There is also our Pay-By-Recipe option.
The Baker's Stash is the monthly new recipe offerings from Master Baker Marcy Goldman, who is also the host of BetterBaking.Com. BB is a personal but professional site (think of it as the PBS of the Internet) that is a resource for baker's but primarily the electronic voice of an author and baker. From time to time (usually each month), I create and share some new recipes, freshly baked in the BB Test Kitchen. These are very special and unique and usually meant for a cookbook-in-progress, a newspaper feature or one of my blogs. They are also often published here for fellow bakers to enjoy. To register for the free newsletter which also brings you a free recipe each month and the other new offerings.
Visit www.gaylea.com for these incredible buttery Heritage Sticky Cinnamon Buns, a free recipe, created by Marcy Goldman and BetterBaking.com to celebrate Gay Lea's 50th Anniversary.
Windy City Classic - Triple Layered Chicago Deep Dish Pizza!
When Baker's Cook
Do bakers cook? They sure do! This is where you will find a great new cooking recipe from the baker. It could be a soup, a buttery quiche, the most amazing chicken in the world, an exotic side, or vegetarian perk or often, a holiday recipe must. Recipes are inspiration from my BetterBaking.Com Test Kitchen and the best of the best are part of a collection called A Passion for Cooking. Stayed t each month for a sumptous savory recipe to get your own passion for cooking started. This month it's a delectable Chicago Deep Dish Stuffed Pizza
This is where you'll find the new monthly Baker's Secret Recipe Stash as well as occasional bonus recipes that emerge for no special occasion, save the whimsy of the baker in residence. There is always a free recipe or two accessible in your regular newsletter subscription, as well as the essay of the month from your host baker & editor. This is also where you'll find updates on what's happening with my baking, writing, and speaking or radio or book signing appearances, and anything else that needs broadcasting. Check the Note from Marcy Archives to enjoy previous features of mine on baking, cooking, writing, publishing, food, funny things, love, family, friendship, and life. You can also browse my blogs, featured near my cookbook section.
Aromas from the kitchen, scent from the boudoir, flowers from the garden: fragrances everywhere! As a baker girl/chef, it is no surprise that I am seduced by scent. In addition to working with fragrance and flavors in the bakery and kitchen, I also dabble in candle making, personal and custom perfumes, bath salts, and hand milled soaps as well as home fashioned incense and potpourri, specialty tea and coffee blends. I have been a contributor on fragrance for newspapers as well as online, and am a scent consultant on occasion. It is an area of interest and expertise that keeps evolving. I am delighted to share my scent reviews and discoveries I find on my perfumed travels. It's just another way to nourish the senses. Visit Scent of a Baker.
Got Books, (and Music and Movies) Bakers read and review and here's the place to find out my book reviews on cookbooks, mind, body, spirit books, fiction, non-fiction - you name it. Sometimes there are some music reviews that also sneak in, not to mention some film and DVD rental musts. Forget the hype; bakers do not live by bread alone.
A recipe for every occasion
Baking or Cooking - it's all there.....
What a wonderful way to see what you've missed but can still enjoy! Saunter through the incredible cover art of BetterBaking.Com issues in the last couple of years or check out BAKERS RECIPE STASH, PAST ISSUES You'll also see the recipes that went with each theme issue. If a recipe is missing, chances are, it's now in a print cookbook of mine (but there are over 2500 more recipes to choose from). More recently, we've put listed BAKERS RECIPE STASH, PAST ISSUES or scroll down on the Note from Marcy page to see what you may have missed. If a recipe is missing or not linked, chances are it's now in a cookbook or in the BB Test Kitchen and on its way into a new cookbook - but ask.
I often refer to one of my first jobs, as a creative baker/manager at a unique cafe Terre Etoile which lived briefly in Montreal, on Sherbrooke Street, in Westmount in the 80’s. There was a bookstore, a stunning architecturally gorgeous sky lit café, health food ingredient store and a little nook that was my bakery. Left there, totally on my own, and free to invent whatever I wanted, was unleashed creativity in flour that never seems to have quit. Terre Etoile was the most beautiful place you can imagine and it drew everyone in the city from new age types, to those who knew great California styled sandwiches when they found it and city groupies, in a manner of speaking, who realized early on, this was the place to be. Not surprisingly, despite the dramas (Lawsuit Muffins et al), people I didn’t know I knew then, I became friends with later in life –never realizing we walked alongside each other at Terre Etoile. I am still in touch with several TE original alumni, including the original owner. Sometimes we consider having a Terre Etoile reunion. I’ve talked about Lawsuit Muffins at times, but there were romances a plenty at TE, and other escapades that need their own book. But the outstanding cookies? Those were also special in their own indelible way. I was asked to create David’s Style, big, chocolate chunk cookies. I did –and they sold like wildfire. I also made wonderful, oversized oatmeal cookies (wherever there is chocolate chip, one must serve oatmeal). To give us a baking headstart, we began making and freezing extra batches of dough, using the usual black markers to label the parchment paper packets. At a glance, we could tell which doughs were which. For some reason, one batch of pens transferred their ink right through the parchment paper and onto the dough. We neatly avoided any problems by just shaving off the pen marked doughs and discarding it. But one day, a few customers saw the pen marks on the dough, as it sat out on the bakery counter, prior to baking and before we had a chance to scoop off the offending black writing. “What IS that?” said one customer. Oh, I said, it’s a vegetable dye, totally edible. Nothing to worry about”. One of my bakers heard me say it and ended up on the floor, in snickers and convulsive chuckles. He’d heard my baking stories before. The other time was then the blueberries stained the lawsuit muffins and over zealous mixing turned the batter totally greenish blue. Oh that, I explained, that was organic blueberries and they react with the buttermilk (actually, all blueberries, if you mix too much and a soda-leavened batter will stain the batter).
These days, I still wrap up packets of oatmeal cookie dough to bake when needed. I still mark the packets with big, black writing so I can see at glance what something in the freezer is. And I still smile, thinking of the infamous ‘vegetable dye markers’ I invented. Oh the stories one tells when on the spot. This is a wonderfully, classic oatmeal cookie. Not dense or soggy soft. Not too crisp or hard. Just perfect. Golden, caramel taste with a wee kiss of cinnamon and vanilla. Like Lawsuit Muffins, this cookie helped create my baker’s legend. It also has a little story behind it. Bake up a batch yourself! Famous Terre Etoile Oatmeal Cookies
Join Gay Lea as BetterBaking.com Celebrates 50 Years of Baking with Gay Lea Butter, featuring Specially Created Heritage Butter Recipes available at the Gay Lea website. BB and Gay Lea will feature a free recipe each month on the Gay Lea site, created by Marcy Goldman in honor of the 50th Anniversary of this fine company. July is the last free, special butter recipe so don't forget to check it out!
The preferred cookware of the BetterBaking.com Test Kitchens. Even their stainless steel cleans up like nonstick.
More reviews coming soon.
One of our favorite companies for Scent - featuring the best lavender incence and hand cream on the planet.
Visit www.loccitane.com and see what's new in hand and body products, home fragrances and why their Shea Butter Cream gets the nod from beauty editors the globe over.
Fresh White Lilacs or Soothing Baked Apples and Cream?
We are delighted with Sweet Grass Farm, a treasure of a company that creates the
finest soy candles, all-natural, olive oil soaps, and fragrance oil diffusers. Scents of Baked Apples and Cream, Fresh White Lilac, Rosemary Lavender in a spectrum of products are perfect to self-gift. The Fresh White Lilac Fragrance Oil Reed Diffuser brings the unbelievably fresh, fragrant sense of lilacs into your home. It is like inhaling a meadow.
Read our reviews in the Scent of a Baker section or visit www.SweetGrassOnline.com
http://www.lovepotionperfume.com/
One of my favorite scent companies and a personal addiction. Love Potion Magichal Perfumerie is where the baker who dabbles in scents shares some inspirations and tries out new ones. Each month, in addition to a corncucopia of heavenly scents fit for goddesses and feminine mystics (and bawdy babes too!), the company debuts 12 new scents. Sugared Lilac, Betrothal, Romeo and Juliet, and Angel of Spring are just some musts.
One of our favorite suppliers for essential oils, fragrance oils, reed diffuser supplies and more. Check the site for the link to the U.S. site.
Where we get our spices for the BB Test Kitchen and the great Tellicherry Peppercorns in this month's Bistro Pepper Steak.
Where we get our coffee when guests drop by the BB Test Kitchen. The largest pod
coffee supplier in Canada and purveyors of some of the best coffee beans we've
tried, such as their incomparable Fair Trade Mexican Organic.
BB & SACO, Free RecipesThe BB Test Kitchen choice for Buttermilk Powder, Chocolate Chunks, Pure Cocoa.
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